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Black Forest Cake
5 eggs
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup cocoa powder
1/2 cup plus 1 tablespoon pastry flour
1/4 cup plus 1 tablespoon oil
2 cups sugar
1 1/3 cups water
4 teaspoons cherry brandy
1/2 teaspoon cream of tartar
1 quart fresh cherries, pitted and halved
1 cup cherry brandy
1 1/3 cups milk, divided
1/3 cup sugar, divided
4 tablespoons cornstarch
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla extract
1 pint heavy cream
3 tablespoons sugar
Chocolate shavings for garnish
Instructions:
Preheat the oven to 375 degrees F.
For the cake: Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt and vanilla and combine. Set the bowl into the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes.
Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour.
Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely.
For the syrup: Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.
For the cherry filling: Place cherries in a small saucepot and add brandy, stirring to coat cherries. Heat over medium low heat until most of liquid evaporates, then remove from heat and let cool.
For the pastry cream: Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine. Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool.
Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire. Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak.
For the cream topping: Whip the heavy cream and sugar with an electric mixer to a medium peak.
Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place a second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings.
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Pasta With Escarole
Kosher salt
12 ounces gemelli, fusilli or spaghetti
1 head escarole, roughly chopped
1 tablespoon pine nuts
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons breadcrumbs
Freshly ground pepper
1/4 pound pancetta, cut into thin strips
2 cloves garlic, thinly sliced
1 red or green jalapeno pepper, thinly sliced (remove seeds for less heat)
2 tablespoons grated parmesan cheese
Instructions:
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.
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Raspberry Bellini
1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle (750-ml) chilled brut Champagne
Instructions:
Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.
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Mashed Acorn Squash with Sunflower Seeds
2 acorn squash, cut in 1/2 and seeded
1/3 cup lowfat sour cream or more as needed
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1/4 cup shelled dry-roasted sunflower seeds
Instructions:
Place the acorn squash halves in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH until the flesh is tender, 5 to 7 minutes.
Using a spoon or ice cream scoop, remove the flesh from the squash and transfer to a large bowl. Add the sour cream, cumin, and garlic powder and mash together with a fork until blended and smooth, adding more sour cream, as necessary, to create a nice consistency. Season with salt and pepper.
Spoon the squash onto plates and top with sunflower seeds just before serving.
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Pink Grapefruit Meringue Pies
15 graham crackers, crushed
1/2 cup finely grated semi-sweet dark chocolate
1/4 cup brown sugar
1/4 cup unsalted butter, melted
4 eggs, separate yolks from whites, at room temperature
1/4 cup freshly squeezed pink grapefruit juice
1/4 cup fresh lemon juice
1 teaspoon fresh grapefruit zest
1 teaspoon fresh lemon zest
1 1/4 cups brown sugar
1/3 cup cornstarch
Pinch salt
1 1/2 cups water
2 tablespoons unsalted butter, melted
3 tablespoons white sugar
1 teaspoon white vinegar
Instructions:
Preheat the oven to 350 degrees F.
To make the pie crust: In a resealable plastic bag, crush the graham crackers. Transfer the crushed graham crackers into a big bowl and mix in the grated dark chocolate shavings, brown sugar, and melted butter. Line 6 (4-inch) mini pie molds with the crust mixture, making crust about 1/8-inch thick. Bake for 8 to 10 minutes, then cool.
To make the filling: In a bowl, combine egg yolks, fresh pink grapefruit juice, fresh lemon juice, pink grapefruit zest, and lemon zest. Mix and set aside. In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens. Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture. Cook's Note: Be careful not to cook the yolks.
Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add 2 tablespoons unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate the mixture for 3 hours.
Preheat the oven to 375 degrees F.
To make the meringue: In clean bowl, combine the 4 egg whites, white sugar, and white vinegar. Using electric mixer or whisk, whip until stiff peaks form.
Evenly divide and spoon the chilled citrus filling into the graham cracker crusts and top with lots of meringue. Bake for 10 minutes, or until the meringues brown slightly.
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Cherry Cheese Pie
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (8 or 9-inch) prepared graham cracker or baked pie crust
1 (21 oz.) can cherry pie filling, chilled
Instructions:
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
TOPPING VARIATIONS
BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly.
FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.
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Cranberry Apple Tarte Tatin
1 recipe Pate Sucree
5 large apples (about 2 1/2 pounds)
Juice of one lemon
4 tablespoons butter
3/4 cup plus 1 tablespoon sugar
1/3 cup cranberries (optional)
Instructions:
Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside.
Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat.
Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep.
Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream.
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Gin and Tonic Jellies
1 teaspoon gelatin
5 ounces tonic water
1 1/2 ounces gin
2 teaspoons lime juice
Small wedges lime, key lime, or other small citrus
Instructions:
Pour about half the tonic into a bowl. Scatter the gelatin over the surface, do not stir, set aside until the gelatin blooms (softens). Meanwhile, warm the rest of the tonic over very low heat until just simmering. Whisk hot tonic, then gin and lime juice into the gelatin. Pour jelly into 4 (2- ounce) shot glasses and garnish with lime wedges or citrus of choice. Place in the refrigerator for 2 hours (or overnight) until set.
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Cider Brined Turkey
3 tablespoons canola oil
1 head garlic, cut in half
2 medium onions, roughly chopped
1 orange, cut into wedges
1/2 gallon apple cider
1/2 cup kosher salt
8 fresh sage leaves
8 sprigs fresh thyme
6 cups water
6 cups ice
One 12-pound turkey, washed and patted dry
One 15-ounce can chicken broth
Gravy, recipe follows
4 tablespoons butter
3 tablespoons all-purpose flour
Pan drippings from roasted turkey
One 15-ounce can chicken broth
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper
Instructions:
In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
Preheat the oven to 350 degrees F
Remove the turkey from the brine, rinse and pat dry. Tuck the wings under the back portion of the breast. Tie the legs together with piece of butcher's twine. Put the turkey, breast side up, in a roasting pan fitted with a rack. Add the chicken broth to the roasting pan. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Make sure to baste the turkey every 20 minutes with the pan drippings. If the turkey begins to brown too quickly tent it loosely with foil. Remove the foil the last 30 minutes of cooking. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
Carve the turkey and serve with the Gravy.
Melt the butter in a large skillet over low heat. Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the pan drippings and the chicken broth. Add the thyme leaves and season with salt and pepper, to taste. Let the gravy simmer until thick, about 5 minutes.
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Frosty Lemon Chiffon Pie
1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed
Sugared Lemon Slices, optional, recipe follows
1 lemon
2 egg whites, beaten*
1/2 cup sugar
Instructions:
In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack. *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.
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Almond Basil and Tomato Pesto
1/3 cup lightly toasted almonds
3 cups lightly packed fresh basil leaves
1 teaspoon chopped garlic
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil
1/2 cup chopped tomatoes
Instructions:
Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the tomatoes.
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Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream
2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cups granulated sugar
3/4 cup milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon coconut extract
7 large eggs, separated, plus 2 large egg whites, at room temperature
16 ounces strawberries
6 ounces raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 sticks (2 cups) unsalted butter
8 ounces vegetable shortening
2 1/2 pounds confectioners' sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons heavy cream
Instructions:
For the cake: Preheat the oven to 350 degrees F.
Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.
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How to Make Air-Fried Brussels Sprouts | Air Fryer Brussels Sprouts
1 pound small Brussels sprouts
1 tablespoon olive oil
Kosher salt
2 tablespoons grated Parmesan
Zest of 1/2 lemon
Instructions:
Trim and quarter the Brussels sprouts and toss in a large bowl with the olive oil and 2 teaspoons salt. Set a 3.5-quart air fryer to 390 degrees F and preheat for 5 minutes. Transfer the sprouts to the air fryer and cook, tossing halfway through, until well-browned and crispy, about 18 minutes.
Transfer to a serving bowl and toss with the Parmesan and lemon zest.
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Spring Crab Salad Roll
1/2 pound fresh jumbo lump crab meat
1 small red pepper, finely diced
1 small yellow pepper, finely diced
1 tablespoon good-quality Dijon mustard
1 small bunch chives
1 small bunch chervil (reserve a small amount, for garnish)
1 teaspoon horseradish
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon dry mustard (recommended: Coleman's)
1 teaspoon Worcestershire sauce
1/2 lemon, juiced
Salt and freshly ground black pepper
1 green plantain
Oil
1 hot house cucumber (European seedless)
Reserved chervil
Instructions:
Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper.
Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine.
Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end.
Garnish with crumbled pieces of fried plantains and chervil.
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Escovitch-Style Mahi-Mahi Sandwich with Mango Aioli
4 tablespoons butter
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne
4 mahi-mahi fillets (4 to 6 ounces each), skin removed
Vegetable oil, for the grill grates
Nonstick cooking spray, for the grill grates
4 large Hawaiian rolls, buttered and griddled
Pickled Escovitch Peppers, recipe follows
2 cups shredded iceberg lettuce
Mango Aioli, recipe follows
1 1/2 cups apple cider vinegar
1/3 cup granulated sugar
1 tablespoon honey
2 sprigs fresh thyme
1 sprig fresh tarragon
Kosher salt
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 jalapeño pepper, julienned
1/2 onion, thinly sliced
1 cup mayonnaise
1/4 cup mango chutney
Zest and juice from 1 lime
Kosher salt and freshly ground black pepper
Instructions:
In a pot, heat the butter until melted. Turn off the heat and add the salt, chili powder, paprika, pepper, onion powder, granulated garlic, dried thyme, oregano and cayenne and allow the spices to bloom. (Alternatively, combine all the spices and the butter in a microwave-safe bowl. Cover with a wet paper towel and microwave on high for 45 seconds. Whisk together and let cool completely.)
Heat a grill to medium high and cover.
Coat both sides of the fish with the blackening spice/butter mixture.
Clean the grill grates very well and coat with vegetable oil and nonstick spray for that super nonstick double coverage.
Grill the fish on high, uncovered, until the internal temperature registers 130 to 135 degrees F, 3 to 4 minutes a side. Do not move the fish prematurely or it will stick. Only use a thin, metal fish spatula to flip.
Put a piece of fish on each bottom bun and top with Pickled Escovitch Peppers and shredded lettuce. Add a schmear of Mango Aioli on the top buns, close and eat!
Combine the vinegar, sugar, honey, thyme, tarragon and some salt in a small saucepan and bring to a boil. Turn off the heat and add the peppers and onion. Let cool to room temperature.
Mix together the mayonnaise, mango chutney and lime zest and juice in a bowl. Season with salt and pepper.
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Piquillo Peppers Stuffed with Oxtail
5 pounds oxtails
Water, to cover
1 cup red wine
Fresh thyme sprigs
1 onion, peeled and cut into large chunks
Olive oil
1 cup celery brunois
1 cup carrot brunois
1 teaspoon chopped garlic
2 tablespoons chopped parsley, plus extra for garnish
Salt and pepper
1 can prepared piquillo peppers
Instructions:
Place the oxtails, wine, thyme and onion into a pot and cover with water. Simmer for about 2 hours, skimming often. Remove the oxtails and, when cool enough to touch, take the meat off the bones and shred. In the meantime, reduce braising liquid to a glace and strain through a fine sieve. Heat olive oil over medium heat and saute the carrots, celery and shredded meat. When the vegetables are tender, add garlic, parsley and season with salt and pepper. Add a little of the strained braising liquid to moisten. Stuff each pepper with a little of the meat mixture. Serve right away with a drizzle of the glace and garnish with parsley.
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Shrimp Pad Thai
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Instructions:
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
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New York Strip Steaks with a Smokey Bacon Port Sauce
6 New York strip steaks
Kosher salt
Black pepper
Smokey Bacon Port Sauce, recipe follows
2 pounds smoked bacon, finely diced
1 1/2 liters Port wine
1 cup finely diced shallots
6 ounces green peppercorns
1/4 cup cornstarch
2 cups water
Salt
Instructions:
Oil and preheat the grill.
Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.
Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes.
Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.
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Orange and Fennel Fudge
1 tablespoon unsalted butter, plus more for the baking dish
One 14-ounce can sweetened condensed milk
One 11.5-ounce bag bittersweet chocolate chips
1/4 teaspoon kosher salt
1 teaspoon orange zest
1 teaspoon pure vanilla extract
1 1/2 teaspoons fennel seeds, toasted
Instructions:
Line an 8-inch square glass baking dish with parchment paper. Butter the paper and set aside.
In a medium saucepan over medium-low heat, combine the condensed milk, chocolate chips, butter and salt and cook, stirring constantly with a wooden spoon or rubber spatula, until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the orange zest and vanilla. Pour into the prepared baking dish and sprinkle with the fennel seeds. Press gently to make them stick if need be. Allow to chill completely in the refrigerator before slicing into squares, about 2 hours.
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BBQ Chicken
3 ounces red bliss potatoes, halved
Kosher salt and freshly ground black pepper
3 ounces grapeseed oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 chicken
1 cup store-bought BBQ sauce, such as Cattlemen's, plus more if needed
3 ounces broccoli florets
Instructions:
Preheat the oven to 350 degrees F.
Season the potatoes with 1 1/2 teaspoons salt and 1 teaspoon pepper and coat with 1/2-ounce of the oil. Roast the potatoes for 15 minutes.
Preheat the oven to 375 degrees F.
Mix 1 1/2 teaspoons salt, 1 teaspoon pepper, the garlic powder and paprika. Sprinkle the seasoning on the chicken, then sear skin-side-down in a hot pan with 1/2-ounce oil.
Brush the chicken with the BBQ sauce then roast skin-side-up until the internal temperature of the breast is 160 degrees F, 15 to 20 minutes. Rest the chicken for 5 minutes.
Bring a pot of salted water to a boil. Blanch the broccoli until bright green and tender, 1 to 2 minutes, then shock in an ice bath to stop the cooking and preserve the vibrant color.
Saute the roasted potatoes with the broccoli in 1/2-ounce oil, adding up to 1 1/2-ounces more oil if needed, and season with some salt and pepper.
Pour some BBQ sauce on the plate, then place the chicken on top and garnish with the sauteed potatoes and broccoli.
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Spicy Seafood Chowder
2 cloves garlic
1 Scotch bonnet chile pepper, seeds removed
Kosher salt
6 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
1 pound large shrimp, peeled and deveined, tails intact (shells reserved)
4 ears corn, kernels cut off (cobs reserved)
1/2 cup dry white wine
1/2 small butternut squash, peeled, seeded and chopped
1 large Yukon gold potato, peeled and diced
1 12-ounce can evaporated milk
1 pound mussels, scrubbed and debearded
1/2 pound flounder fillet, cut into chunks
2 large egg yolks, lightly beaten
1/4 cup fresh cilantro, chopped
Instructions:
Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.
Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.
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Kunefe (Knafeh)
1 cup granulated sugar
2 cups frozen kadayif, thawed
4 tablespoons unsalted butter
2 ounces sweet cheese (see Cook's Note)
2 tablespoons ground pistachios, for topping
Instructions:
For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature.
For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter.
Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands.
Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling.
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Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas
3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
3 heaping tablespoons ancho chile powder
2 cloves garlic, smashed to a paste
Salt and freshly ground black pepper
1 1/2 pounds red snapper fillets
6-inch flour tortillas
Shredded red cabbage
Cilantro leaves
Avocado-Papaya Relish, recipe follows
Tomatillo-Chipotle Salsa, recipe follows
Sour Cream Salsa, recipe follows
Lime wedges
2 ripe Hass avocados, peeled, pitted and diced
1 ripe papaya, peeled, seeded and diced
1/2 small red onion, finely diced
1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)
2 limes, juiced
2 tablespoons canola oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves
3 tablespoons canola oil, plus 1/2 cup
8 tomatillos, washed and halved
1 large red onion, peeled and quartered
4 cloves garlic, peeled
Salt and freshly ground black pepper
2 to 3 teaspoons chipotle in adobo puree
1/4 cup fresh lime juice
1 cup spinach leaves, blanched
Honey
2 ripe beefsteak tomatoes, seeded and diced
1/2 small red onion, finely diced
2 cloves garlic, finely diced
1 serrano chile, finely diced
1 tablespoon red wine vinegar
2 tablespoons canola oil
2 tablespoons sour cream or creme fraiche
Salt and freshly ground black pepper
Chopped cilantro leaves
Instructions:
Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature.
Preheat grill to medium.
Brush some of the wet rub on each side of the fillets and season them with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges.
Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Fold in the cilantro until combined and serve at room temperature.
Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper. Toss until the tomatillos are well coated. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth. With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste. Remove to a serving bowl and serve at room temperature.
In a medium bowl combine the tomatoes, onion, garlic, and chile. In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste. Toss the tomato mixture with the dressing. Place in a serving bowl and top with chopped cilantro.;
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Old-Fashioned Ambrosia Apple Crisp
2/3 cup unsalted butter, cut in small chunks, plus, more for the pan
1 cup old-fashioned oats
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
6 to 8 large Ambrosia apples, peeled and thinly sliced
1/2 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons fresh lemon juice, plus zest from one lemon
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
Instructions:
For the crumb topping: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch pan or 6 to 8 ramekins.
Combine the oats, flour, brown sugar, baking powder, cinnamon and salt in a bowl. Mix the butter into the dry ingredients using a pastry blender or fork.
For the filling: Combine the apples, brown sugar, flour, lemon juice and zest, cinnamon, vanilla extract and salt in a bowl. Pour the mixture into the prepared pan or divide evenly between the ramekins.
Top the apple mixture with the crumb topping and bake until golden brown and bubbly around the edges, 30 to 40 minutes. Allow to cool for 15 minutes, then enjoy.
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Spaghetti and Meatballs
2 slices soft white bread, torn into pieces
1/2 cup milk
1 pound ground beef
8 ounces ground pork
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 tablespoons grated pecorino, plus 1/2 cup for topping
Kosher salt and ground black pepper
1/4 cup olive oil
8 ounces spaghetti
1/4 cup extra-virgin olive oil
2 cups chopped fresh tomatoes
1 cup chicken broth
1 stick (8 tablespoons) butter
1/4 cup chopped fresh basil and parsley mix, plus for garnish
1 cup grated pecorino, plus for garnish
Kosher salt and ground black pepper
Instructions:
For the meatballs: Preheat the oven to 425 degrees F.
Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
Bake until cooked through, 20 to 25 minutes.
For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.
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French Dip Cheeseburgers on Brioche Rolls with Crispy, Buttery Crushed Potatoes
2 onions, Vidalia when in season, white or yellow-skinned mild
1 tablespoon olive oil
5 tablespoons butter, plus additional for the potatoes
Salt and white pepper or finely ground black pepper
1 fresh bay leaf
3 cups beef consomme or beef bone stock
About 1/3 cup creme fraiche or sour cream
2 tablespoons Dijon mustard
1 1/2 to 2 pounds baby/small white or Yukon potatoes
2 cloves garlic, minced
1 1/2 to 2 pounds ground beef sirloin
8 slices white American cheese and/or any easy melting white cheese of choice (mild Cheddar or domestic Swiss, etc.)
4 brioche burger buns
Cornichons or sweet and spicy cornichons, for serving
A small handful of flat leaf parsley
Instructions:
Gather ingredients.
Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.
To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving.
Warm the remaining 2 1/2 cups consomme or bone stock in small pot over low heat for dipping.
Preheat cast-iron skillet or griddle for burgers over medium-high heat.
Meanwhile, place potatoes in a skillet with lid with 2 1/2 cups water and some butter and bring to boil, covered. Cook 8 to 10 minutes to just tender, then remove lid and let water evaporate. Crush potatoes a bit with the bottom of a water glass and brown to crisp up edges and skins, 6 to 8 minutes. Season with salt and pepper.
While the potatoes are cooking, mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.
Split and lightly toast buns, optional.
Drain and slice some cornichons for the buns.
Chop parsley.
To serve: Top bun bottoms with pickles, patties, creamy onions, tops of buns. Cut burgers in half and serve with small bowls of warm consomme or stock for dipping burgers and potatoes alongside, sprinkled with chopped parsley.
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Fried Flounder with Sweet Pepper Mayo
3/4 cup mayonnaise
1/2 cup finely chopped multicolored baby bell peppers
2 tablespoons chopped cornichon
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest plus 1 tablespoon lemon juice
Hot sauce, as desired
Vegetable oil, for frying
1 pound skinless flounder fillets
3/4 cup all-purpose flour, plus more for dredging
1/4 cup rice flour
1 tablespoon seafood seasoning, such as Old Bay
1/2 teaspoon baking powder
1 cup club soda
Kosher salt and freshly ground black pepper
Instructions:
For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder.
For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F.
Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter.
Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels.
Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo.
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Vietnamese Beef Grilled in Grape Leaves: Bo la Lot
12 ounces ground beef
1 shallot, peeled and thinly sliced
1 large clove garlic, peeled and minced
2 tablespoons minced lemongrass from the white bulb
2 teaspoons sugar
1 tablespoon fish sauce
24 la lot leaves or small grape leaves
Bamboo skewers, soaked in water for 20 minutes and drained
Nuoc Cham, dipping sauce
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
1 large clove garlic, crushed, peeled and sliced or minced
1 or more bird's eye or Thai chiles, seeded and sliced or minced
1 shallot, peeled, thinly sliced, rinsed, and drained (optional)
Instructions:
Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.
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Barbecued California Spiny Lobster
6 California spiny lobsters
2 cloves garlic, minced
1/4 cup finely diced red onion
1 teaspoon chopped thyme leaves
1/4 cup olive oil
2 tablespoons white or red wine vinegar
Instructions:
Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.
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Chicken Parmesan
2 tablespoons olive oil, plus 1 tablespoon for the baking dish
1-ounce chopped pancetta
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 cup red wine
1 (28-ounce) can diced tomatoes
Pinch dried basil
4 boneless skinless chicken breast halves
1 teaspoon salt
5 cups dried Italian bread crumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
All-purpose flour, for dredging
6 large eggs, beaten
2 tablespoons whole milk
Vegetable oil, for frying
1 pound fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
Instructions:
Tomato Sauce: In a large skillet heat the olive oil, add the pancetta and render the fat. Stir in onion, garlic and dried oregano and saute until the onions are wilted. Add the wine and cook until reduced. Add the tomatoes, basil; partially cover pan and cook over medium heat until the sauce gets thick.
Chicken: Pound the chicken breasts, between 2 pieces of plastic wrap, to about 1/3-inch thick.
Mix the salt, bread crumbs, oregano, thyme, and season with pepper in a flat dish.
Put the flour in a large plate or bowl. In another bowl, whisk the eggs and milk together. Dredge a chicken breast in the flour (patting off excess flour). Dip it into the egg mixture, and dredge in the bread crumbs. Shake off any excess breading. Repeat with the remaining chicken.
Preheat the oven to 400 degrees F.
In a large skillet, add 1/2-inch vegetable oil. Heat the oil to 400 degrees F on a deep-frying thermometer.
Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Transfer to a paper towel-lined baking sheet and season with salt, to taste.
Grease a 2 quart baking dish and ladle in 1/2 of the tomato sauce. Spread it out to cover the bottom of the dish. Arrange the fried breasts over the sauce in 1 layer, top with the remaining sauce, the mozzarella, and finally the Parmesan.
Bake until the sauce and cheese are bubbling.
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Savory Herb-Stuffed Mushrooms
24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons
Instructions:
Preheat oven to 425 degrees F.
Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
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Grilled Romaine Salad with Smokey Chipotle Cashew Dressing
1/2 cup mayonnaise
1/4 cup roasted unsalted cashews
1/4 cup chipotles in adobo sauce (from a can)
Juice of 2 limes
1 clove garlic
Kosher salt and freshly cracked black pepper
1 head romaine, cut in half
Crumbled cooked bacon, for serving
Cotija, for serving
Sliced scallions, for serving
Instructions:
Heat a grill or grill pan to medium heat.
Add the mayo, cashews, chipotles, lime juice, garlic and some salt and pepper to a food processor or blender and pulse together until smooth.
Grill the romaine on each side until wilted and slightly charred, about 1 minute and 30 seconds. Remove to a plate and top with the dressing, bacon, cotija and scallions.
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Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla
6 ears corn, roasted
2 tablespoons unsalted butter
1 tablespoon olive oil
1 Spanish onion, finely diced
1 tablespoons minced garlic
1 cup dry white wine
5 cups vegetable stock
1 cup heavy cream
Fresh chives, finely sliced
8 ounces chorizo
6 (8-inch) flour tortillas
1/2 cup crumbled goat cheese
1/2 cup grated Monterey Jack cheese
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
Instructions:
Scrape the kernels from each ear of corn with a sharp knife. In a large saucepan over medium heat, heat the butter and oil. Add the onion and garlic and cook until soft. Raise the heat to high, add the wine and cook until reduced. Reduce the heat to medium, add the corn and sweat for 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes. Place the mixture, in batches, into a blender and blend until smooth. Return the mixture to the pan and heat over medium-low heat. Stir in the cream and cook, until hot, about 1 minute. Divide among 8 bowls and garnish with chives.
In a skillet over medium-high heat, cook the chorizo for 10 to 12 minutes. Peel and slice thin. Preheat the oven to 450 degrees F. Place 4 tortillas on an ungreased baking sheet. Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste. Stack to make two 2 layered tortillas and top with the remaining 2 tortillas. Bake for 8 to 12 minutes until golden brown and cheese has melted. Slice into sixths and serve along side soup.
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Tomato and Peach Soup
2 tablespoons grapeseed oil
1/3 cup diced celery
1/3 cup diced shallots
1/ 4 cup apple juice
1/4 cup tomato juice
8 vine-ripe tomatoes, roughly chopped
1 (15-ounce) can peaches, drained or fresh peaches, peeled and chopped
1 teaspoon salt
1/4 cup vanilla yogurt
2 tablespoons honey
2 tablespoons butter, room temperature
6 leaves each mint and basil leaves, thinly sliced, for garnish
Instructions:
In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint.
Serving options: Sour cream or creme fraiche make a great garnish for this soup.
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Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables
1 cup water
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons salt
Knead dough together and allow to rest.
1 bunch scallions, finely minced
2 serrano or jalapeno chiles, finely minced
2 tablespoons toasted sesame seeds
2 tablespoons sesame oil
Salt
pepper
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons sesame oil
1 cup hoisin
1 cup tomato fillets (canned is fine)
1 cup pineapple or mango juice
1/2 cup rice vinegar
1/4 cup brown sugar
1 tablespoon chili paste
Salt
Pepper
1 pound clean squid bodies
1/4 to 1/2 pound tentacles
Julienned scallion
Cilantro sprigs
Pickled vegetables* (for example pickled ginger, pickled shallot, pickled daikon, mustard greens or even salted mung bean sprouts)
Instructions:
For the pancakes: Divide dough into 8 equal parts. Roll into a rough circle, 1/4-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper.
Roll each into a cigar then coil into a rough circle again. Roll each pancake now 1/2-inch thick. Hold, divided by waxed paper, until ready to cook.
For the sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.
For the squid: Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil.
Add pancakes and brown one side, flip and finish in oven.
Compose plate with triangles of scallion pancake, a pile of barbecued squid, pickles, herbs and a side cup of the barbecue dipping sauce.
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Veggies and Breadsticks and Groovy Green Goddess Dip
1(2-ounce) can anchovies fillets, drained
1 small shallot, chopped or a small, 2-inch piece red onion or onions
1/2 cup flat-leaf parsley, 3 handfuls
12 blades fresh chives, chopped, about 3 tablespoons
2 tablespoons chopped tarragon leaves, 3 sprigs
3 tablespoons white wine or tarragon vinegar - eyeball it
1/2 lemon, juiced
1/3 cup extra-virgin olive oil, eyeball it
1 cup sour cream
Black pepper
3/4 pound \baby\ carrots
1 celery heart, cut into 4-inch sticks
1 red bell pepper, seeded and sliced into 1/2-inch strips
1 package bread sticks, any flavor or variety
Instructions:
In a food processor, combine first 6 ingredients. Turn processor on and stream in evoo. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and breadsticks for dipping.
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Bourbon Bread Pudding
2/3 cup bourbon
4 cups milk
1 1/4 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
18 cups loosely packed cubes of stale bread, crusts removed
3/4 cup golden raisins
1 teaspoons cinnamon
1/2 teaspoon nutmeg
Butter
3 tablespoons unsalted butter
1 teaspoons vanilla extract
1/2 cup confectioners' sugar
1/2 cup bourbon
Instructions:
Preheat oven to 350 degrees F. Whisk together the bourbon, milk, sugar, eggs, and vanilla. Pour mixture into a bowl over the cubes of bread and allow bread to soak for 30 minutes. (If mixture is too dry, add a little more milk.) Transfer soaked bread mixture to a buttered 8 by 8 dish. Sprinkle with raisins, cinnamon, and nutmeg and bake for 1 hour, or until golden, puffed up, and crusty on top. Allow pudding to cool to room temperature.
For the Bourbon Sauce: Heat the butter, vanilla, and confectioners' sugar in a saucepan over medium-low heat. When butter is melted and sugar is dissolved, remove from heat and add bourbon. Serve sauce warm over bread pudding.
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Farotto with Smoked Bacon and Pear and Roasted Quail
4 quail without bones
8 slices pancetta bacon
Salt and pepper
Extra virgin olive oil
1 cup farro
4 ripe pears
2 cups white wine
5 ounces sugar
1/2 lemon
1 cinnamon stick
1/2 onion, diced
1 to 2 cups vegetable broth (carrot, celery, onion, parsley stems, 1 clove, 2 bay leaves)
8 ounces diced smoked bacon
4 ounces butter
4 ounces grated Parmesan cheese
2 ounces chopped Italian parsley
Instructions:
Wrap the quail with thin slices of pancetta bacon and season with salt and fresh black pepper. Place in a small pan with olive oil and put it in the oven at 450 degrees for about 8 to 10 minutes.
Take the farro and rinse under cold water for about a minute. Peel the pears, cut in half and remove the seeds. Bring the white wine to boil with the sugar, lemon and cinnamon. Poach the pears until soft then remove from the broth and let it cool out. Take a large saucepan and saute the onions golden brown, add farro and cover with vegetable broth. Let it cook slowly for about 30 minutes. Stir and add more broth if necessary. Meanwhile, saute the bacon until light brown and remove from the grease. If the farro still has a little bite to it, add the pear puree, the bacon and salt. It should have a creamy consistency. Add cold butter cubes and stir until dissolved. Add cheese, diced pears and chopped parsley. Add freshly ground pepper and top with quail.
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GZ\u2019s Grilled Seafood Platter
Kosher salt and freshly ground black pepper
2 frozen lobster tails, thawed in the refrigerator overnight
Sixteen U10 to U12 sea scallops
16 colossal or extra-colossal shrimp (U8), shells on and deveined
1 pound good-quality unsalted butter, at room temperature
2 teaspoons smoked paprika
1 teaspoon chili powder
1 habanero chile, seeded and minced
1 clove garlic, grated
1 tablespoon chopped capers
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh chives
Zest of 2 lemons, plus 2 lemons, halved
Nonstick cooking spray or canola oil, for the grill grates
Olive oil, for drizzling
Instructions:
Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.
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Creamy Ricotta Tart with Pine Nuts
1 1/2 cups plus 2 tablespoons all-purpose flour
4 tablespoons sugar
1 1/2 cups pine nuts (about 5 ounces), toasted
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
1 cup ricotta cheese
6 ounces cream cheese, at room temperature
2 large eggs
3 large egg yolks
Instructions:
Preheat the oven to 350 degrees F.
In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
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Fruit Pops
1/2 cup sugar
1 bag frozen mangos
Juice of 1/2 lime
1 bag frozen strawberries
Juice of 1/2 lemon
Instructions:
Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
Repeat with another layer of mango and strawberry. Freeze until solid.
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Whole-Wheat Pizza Hand Pockets
1/2 cup shredded part-skim mozzarella
1/2 cup part-skim ricotta
1/4 cup grated Parmesan
4 ounces sliced pepperoni, cut into thin strips
1 large egg yolk; plus 1 large egg, lightly beaten
Kosher salt
1 pound fresh whole-wheat pizza dough
Whole-wheat flour, for dusting
1/3 cup prepared pizza sauce
Instructions:
Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl.
Divide the dough into eight even pieces. Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round. Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce. Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon. Press and crimp the edges. Put the pocket on the prepared baking sheet. Repeat with the remaining dough, filling and sauce. Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each.
Bake until golden brown and the filling begins to bubble, 24 to 28 minutes. Let rest for a few minutes before serving.
Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.
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Sesame Chicken Satay
1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/4 cup vegetable oil
Sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
1/2 cup chopped scallions plus 2 tablespoons, for garnish
1/2 cup chopped cilantro leaves
1/4 cup black sesame seeds, for garnish
1 tablespoon cilantro, chopped for garnish
Instructions:
Preheat the oven to 350 degrees F.
Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.
Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.
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Sprinkle Sugar Cookies
2 cups all-purpose flour, plus more for dusting
3/4 cup confectioners' sugar
3/4 teaspoon salt
2 sticks unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3/4 cup classic sprinkles (avoid hard sprinkles like nonpareils and dragees)
1 cup confectioners' sugar
2 teaspoons fresh lemon juice
3 to 5 teaspoons water
1 cup mixed sprinkles (classic sprinkles, nonpareils, dragees and sugar pearls)
Instructions:
Make the cookies: Whisk the flour, confectioners' sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
Preheat the oven to 325˚ F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until 1/4 inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2 1/2-inch fluted round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies.
Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough.
Make the icing: Mix the confectioners' sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer. Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes.
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How to Make Homemade Salsa | Restaurant-Style Salsa
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Instructions:
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
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Chocolate Tart with Rum Glaze
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup confectioners' sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, finely chopped
1 cup half-and-half
3 large egg yolks
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons unsalted butter
1/2 cup confectioners' sugar
1 tablespoon unsalted butter, melted
1 tablespoon dark rum, Kahlua or espresso
Instructions:
Make the crust: Pulse the flour, confectioners' sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch tart pan with a removable bottom; fold in the overhanging dough and press against the side of the pan. Chill at least 30 minutes.
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
Make the filling: Put the chocolate in a medium bowl; set aside. Bring the half-and-half to a bare simmer in a small saucepan over medium heat (do not boil). Whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl. Gradually whisk the hot half-and-half into the egg mixture, then pour the mixture into the saucepan. Reduce the heat to medium low and cook, stirring, until thick, about 1 minute. Pour over the chocolate and let sit, undisturbed, 5 minutes. Add the butter and whisk until smooth. Pour the filling into the prepared crust and smooth into an even layer. Cover loosely with plastic wrap and refrigerate until set, about 2 hours.
Make the glaze: Whisk the confectioners' sugar, butter and rum in a small bowl. Drizzle over the tart. Let sit 5 minutes before serving.
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Orange Meringue Cupcakes
2 cups cake flour (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon fine salt
1 2/3 cups sugar
1 teaspoon finely grated orange zest
2 sticks (1 cup) unsalted butter, cut into pieces, at room temperature
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
8 large egg whites
1 1/3 cups sugar
2 teaspoons orange juice plus 1 teaspoon finely grated orange zest and more, for serving
Pinch of cream of tartar
Pinch of fine salt
Instructions:
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth.
Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.
Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.
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The Best Chicken Noodle Soup
5 medium carrots, peeled
5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)
Instructions:
Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
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Spaghetti Pie
Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella
Instructions:
Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.
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Edamame (Cooked Fresh Soybeans)
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt
Instructions:
Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
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Stove Top Roasted Pears with Dulce de Leche
2 tablespoons butter
1 tablespoon molasses
4 large fairly firm pears (preferably Bosc or Anjou)
1 lemon, juiced
2 cups apple cider, divided
Dulce de Leche, recipe follows
Salt
Grated dark chocolate, for garnish
1 pint whole milk
16 ounces granulated sugar
Instructions:
In a cast iron skillet large enough to hold the pear halves, add the butter and molasses and begin to \melt\ it over low heat. Meanwhile, put the pears on a flat surface, peel and halve them lengthwise. Use a small spoon to scoop out the center part of each half that contains the seeds and tough, fibrous flesh. Sprinkle the pears with lemon juice.
When the butter and molasses are melted, add the pears and cook for 2 minutes and then flip. Add about 1 cup of cider to the pan and allow the pears to simmer until they start to become tender, 10 to 15 minutes. Add more cider as needed to prevent them from burning. Cooking times will vary somewhat depending on the size of the pears and their ripeness. Smaller or riper pears will cook faster.
Add the sugar and the milk to a small saucepan over medium-low heat. Whisk to dissolve the sugar and then simmer, stirring often, until the mixture has reduced by at least half, about 1 hour. The mixture should be thick and slightly caramel in color.
Spoon some of the Dulce de Leche on each plate and top with the pears. Sprinkle with salt and garnish with grated chocolate.
In a medium, heavy-bottomed saucepan, add the milk and the sugar. Stir thoroughly to blend. Put the pan over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become \thin\ and then eventually \simmer' back together and turn a light brown color. Continue to cook, stirring from time to time, until the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool.
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Catelli's 10 Layer Lasagna with Domenica's Sauce
4 to 5 cloves garlic, minced
1/2 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil, plus additional for the pan
One 28-ounce can crushed tomatoes
1/2 teaspoon salt
2 cups sheep-milk ricotta, such as Bellwether Farm
1/2 cup mild goat cheese, such as Laura Chenel
1/2 cup freshly grated Parmesan, plus additional for lasagna
1 tablespoon chopped fresh basil, plus additional for lasagna
1 tablespoon chopped fresh mint
1 teaspoon freshly grated nutmeg
Salt and pepper, to taste
6 egg yolks, preferably organic
5 to 6 cups \00\ flour, preferably organic
1 tablespoon butter
1/2 tablespoon all-purpose flour
2 cups milk, preferably organic
1 tablespoon chopped fresh thyme
Salt and freshly ground pepper
Instructions:
For Domenica's sauce: Lightly saute the garlic and chili flakes in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
For the three-cheese filling: Mix together ricotta, goat cheese, Parmesan, basil, mint, nutmeg and some salt and pepper in a bowl.
For the pasta: Place the yolks in the base of a stand mixer fitted with the paddle attachment and turn on low speed. Start slowly adding flour. As the dough starts to come together, scrape down the sides of the bowl. Remove the dough and knead until smooth and not sticky. Let rest for 20 to 30 minutes.
Cut dough into four quarters. Roll the quarters through a pasta machine, starting with the widest opening, taking it through each opening once or twice and finishing with the smallest opening. (You should be able to see through the finished pasta sheets.)
Cut sheets into pieces that will fit in a 9-by-13-inch baking pan.
Boil a pot of water and cook pasta sheets for about 1 minute, then remove them and put them in ice water to stop the cooking. Remove the sheets and lay out on clean kitchen towels or napkins.
For the thyme bechamel: Heat the butter and flour in a saucepan over medium heat and stir together for a minute. Add the milk, thyme and some salt and pepper and cook until mixture starts to thicken. Turn off heat and set aside.
To assemble: Preheat oven to 375 degrees F.
Coat a large baking dish with olive oil. Lay a sheet of pasta in the bottom and spread with a thin layer of bechamel and cheese filling. Spread with a rubber spatula or large metal spoon. Add a layer of pasta, then spread a layer of tomato sauce on that.
Repeat this assembly until the pasta is all layered. Finish the top layer with tomato sauce and bechamel and sprinkle with Parmesan and basil. Cover with foil and bake for 24 to 30 minutes. Remove foil and cook for an additional 10 minutes.
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Kiwi Kooler
1 cup guava nectar
1 tablespoon frozen limeade concentrate
4 kiwi fruits, skinned and chopped
1 (6-ounce) container nonfat vanilla yogurt
1 cup ice
Instructions:
Pour nectar into blender. Add remaining ingredients. Blend on high for 40 seconds or until smooth. Serve immediately.
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Whole Salt-Baked Fish
1 (2 1/2-pound) whole fish, gutted, scaled, and fins removed -- but leave the head and tail
1 lemon, cut into 6 round slices
4 large sprigs fresh thyme
4 bay leaves
2 cloves garlic, crushed
1 (3-pound) box kosher salt
4 large egg whites
2 tablespoons lemon juice plus zest of 1/2 lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Chopped fresh parsley, for garnish
Instructions:
Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.
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Oatmeal Raisin Cookie Pie
One 9-inch refrigerated prepared pie dough, or your favorite single crust recipe
1 tablespoon all-purpose flour, plus more for dusting
3/4 cup packed light brown sugar
10 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
1 cup rolled oats, plus more for garnish
3/4 cup dark and/or golden raisins
Vanilla ice cream or unsweetened whipped cream, for serving
Instructions:
Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes.
Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes.
Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped.
Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream.
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Moroccan Harissa Roast Chicken
5 dried New Mexico chiles (about 1 ounce)
4 dried guajillo chiles (about 1 ounce)
2 cups boiling water
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
2 tablespoons vegetable oil
3 cloves garlic, roughly chopped
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
One 3- to 4-pound whole chicken
1/2 yellow onion, quartered
1 rib celery, quartered
Instructions:
Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
Position an oven rack in the center of the oven and preheat to 475 degrees F.
In a small bowl, stir together 6 tablespoons butter with 1/4 cup of the harissa until smooth and well-combined; set aside. Place the chicken breast-side-up on a wire rack fitted into a rimmed baking sheet. Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff the harissa butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Rub the exterior of the chicken with the remaining 2 tablespoons butter and sprinkle generously with salt and pepper. Stuff the cavity of the bird with the onion and celery and tie the legs together with butcher's twine.
Roast the chicken for 20 minutes, then reduce the heat to 400 degrees F and continue to roast until the skin is crispy and golden brown and a thermometer inserted into the thigh (avoiding bone) reads 160 degrees F, about 45 minutes longer. Remove from the oven and immediately brush all over with the remaining harissa. Set the chicken aside to rest for at least 10 minutes, then serve.
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Pasta with Fresh Vegetables and Mozzarella
1/2 pound vine ripened tomatoes, washed and cut into small dice
1/4 cup scallions, thinly sliced
4 ounces fresh mozzarella, packed in water, cut into small dice
1/2 pound fresh fettuccine
1 tablespoons each butter and olive oil
1 bunch watercress, washed and most of stems discarded
1 bunch arugula, washed and stems discarded
1/2 cup finely slivered yellow bell pepper
Salt and dried red pepper flakes
Very fine julienne of fresh red radish and seeded kirby cucumber
Instructions:
Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.
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Gluten-Free Double-Corn Cornbread
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
Butter or gluten-free cooking spray, for greasing
1 cup cornmeal, preferably medium grind
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
1 cup milk
1/4 cup canola oil
1 tablespoon apple cider vinegar
1 cup fresh or frozen corn kernels, thawed if frozen
Instructions:
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.
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Funked Out Tomato Soup
3/4 tablespoon extra-virgin olive oil
1 Vidalia onion, sliced
1 tablespoon minced garlic
4 large tomatoes, sliced
Red pepper flakes
Cracked black pepper
Kosher salt
1 cup chicken stock
1 teaspoon ground chicken bouillon
1 tablespoon sherry vinegar
Instructions:
In a large saucepan over medium-high heat, add the olive oil.
Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.
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Olive Oil Mashed Potatoes
2 baking potatoes (each about 8 ounces)
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions:
Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven.
Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.
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Warm Asparagus Salad
Kosher salt
2 bunches asparagus, trimmed, peeled, cut into 1 1/2- to 2-inch long diagonal pieces
1/3 cup extra-virgin olive oil
1 cup walnuts, coarsely chopped
1 tablespoon minced garlic
Cracked black pepper
1 cup shaved Parmesan
Juice of 1 lemon
Instructions:
Bring a large pot of salted water to a boil and fill a large bowl with ice water.
Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.
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Rainbow Pride Pops
5 teaspoons each strawberry, orange, lemon, lime, berry blue and grape Jell-O powder
6 teaspoons superfine sugar
3 3/4 cups boiling water
Instructions:
Place each Jell-O flavor in a separate small bowl. Whisk 1 teaspoon superfine sugar into each bowl.
Starting with the strawberry and working with one flavor at a time, pour 1/2 cup plus 2 tablespoons boiling water into each bowl. Stir gently until the gelatin and sugar dissolve.
Evenly divide the strawberry gelatin among ten 3-ounce ice pop molds using a small liquid measuring cup (about 1 tablespoon per mold). Freeze until just set, about 15 minutes. Repeat with the remaining flavors in this order: orange, lemon, lime, berry blue and grape.
Place the lid on the ice pop mold and insert wooden sticks. Freeze until completely solid, about 8 hours or overnight.
Remove the pops from the freezer. Let stand at room temperature until they slide out easily, about 10 minutes.
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Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette
2 pounds red potatoes, scrubbed and cut into 1/16-inch slices
1 medium-small onion, cut in half and thinly sliced
Salt and freshly ground pepper to taste
3 tablespoons rendered duck fat
1 small black truffle, shaved paper thin (optional)
1 tablespoon flat-leaf parsley, finely chopped
1 teaspoon garlic, minced
2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry
Salt and freshly ground black pepper to taste
1/2 cup port wine
8 medium plums, diced
2 tablespoons demi-glace
2 tablespoons granulated sugar
1/2 cup Armagnac in which prunes have marinated no less than 15 days
3 tablespoons prune juice
Instructions:
For the galette, blot potatoes dry on paper towels. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Add potatoes, shaking the pan and turning them to cover evenly with fat. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Mix cooked slices into other potatoes and than add shaved truffles, if desired. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Do not worry if some slices need rearranging. Flatten potatoes again, and cover. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Slide galette onto a flat plate. Season with salt and pepper. Combine parsley with garlic, and sprinkle over potatoes. Cut into 8 wedges and serve.
For the duck, score the skin. Season both sides of duck breasts with salt and pepper. Heat 2 heavy skillets until medium hot, over medium high heat. Put duck breasts in pans, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium and cook 4 minutes longer. Remove duck from heat and keep warm in one of the skillets. Meanwhile, heat the port wine in a saucepan to a boil. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Puree with a hand mixer until smooth. Adjust seasoning and keep warm. Heat 2 tablespoons of sugar until lightly caramelized. Add the Armagnac in which prunes have marinated for no less than 15 days. Reduce by half. Add 3 tablespoons prune juice. Reduce until almost syrupy. Strain and season. Keep warm. Cut the breasts across the grain into 1/4-inch slices. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Serve immediately with a potato galette. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif.
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White Claw Black Cherry Cupcakes
Nonstick cooking spray
One 15.25-ounce box red velvet cake mix
One 12-ounce can black cherry hard seltzer, such as White Claw Black Cherry Hard Seltzer
3 large eggs
3/4 cup cherry jam or preserves
One 16-ounce can vanilla frosting
24 maraschino cherries, for decorating
Instructions:
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray.
Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes, rotating tins halfway through. Turn cupcakes out onto a wire rack and cool completely.
Meanwhile, stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat. Simmer, stirring occasionally, until thickened and reduced slightly, 5 to 8 minutes. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely cool and set, about 45 minutes.
Scoop out a 1/2-inch-wide and 1/2-inch-deep hole from the center of each cupcake top using a small measuring spoon. Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake).
Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Transfer to a piping bag fitted with a large star pastry tip. Pipe the frosting onto the cupcakes to cover the jam, leaving the edge exposed. Top each with a maraschino cherry.
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Cornhusker Corn Casserole
2 cups canned yellow or white hominy, drained and patted dry
2 cups fresh corn kernels, preferably, or 2 cups frozen and thawed corn kernels
1 garlic clove, minced
8 ounces sharp cheddar cheese, shredded
2 cups milk
4 eggs, beaten
1 teaspoon salt
1/4 teaspoon cayenne pepper
Instructions:
Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole.
In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar.
Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.
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Chocolate Pudding Cake
7 ounces semisweet chocolate, finely chopped
2/3 cup whole milk
1/3 cup sugar
1 large egg yolk
1/2 pound (2 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
Instructions:
Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1-tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1-tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly to combine. Return the mixture to the saucepan and cook, whisking constantly, until the mixture thickens slightly and reaches 185 degrees F on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2-tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with plastic wrap and place it in the freezer for at least 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and sides of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving. Store leftovers in the refrigerator. Note: It is important that the butter be at room temperature, or it will not blend completely into the chocolate mixture and there will be a small lumps of butter in the cake. You can make this 2 or even 3 days in advance and freeze it. When you need it, unmold it and let it stand at room temperature for 45 minutes so its not freezer cold. Or unmold it and then store in the freezer, whole or cut into portions, for up to 2 months.
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Blackened Salmon
1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced
Instructions:
In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.
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Chicken Mulligatawny Soup
1 bunch scallions (white and light green parts only), chopped
1 jalapeno pepper, seeded and roughly chopped
2 1/4-inch-thick slices peeled ginger
1/2 cup cilantro, plus more for garnish
4 cloves garlic
3 cooking apples (such as McIntosh or Fuji), peeled, cored and roughly chopped
2 teaspoons curry powder
1 13.5-ounce can light coconut milk
Kosher salt
4 cups low-sodium chicken broth
1 cup red lentils, picked over and rinsed
1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
Freshly ground pepper
Instructions:
Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.
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Buffalo Steaks with Pickled Corn Salad and Hottish Sauce
1 cup chopped fresh curly parsley
3 tablespoons minced shallot
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1 teaspoon pink peppercorns, crushed
Extra-virgin olive oil
4 8-ounce buffalo strip steaks
Kosher salt and freshly ground black pepper
Flaky sea salt
2 cups corn kernels (from about 4 ears of corn)
1/2 cup white wine vinegar
1 tablespoon sugar
Kosher salt
1 teaspoon turmeric
1/2 cup extra-virgin olive oil
Juice of 2 limes
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 shallot, finely diced
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh curly parsley
1 tablespoon Amber spice mix or 1 teaspoon chili powder
Canola oil
1/2 white onion, diced
1/2 small green bell pepper, diced
1/2 small red bell pepper, diced
1 large clove garlic, finely diced
1/2 small jalapeno pepper, finely diced
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1/2 cup good-quality tomato juice
2 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
Kosher salt
Instructions:
Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl. Add enough olive oil to cover. Place the steaks in a container or large zip-top bag, add the marinade and toss to coat. Refrigerate overnight.
Make the corn salad: Place the corn in a nonreactive bowl. Combine the white wine vinegar, sugar, 1 teaspoon salt and the turmeric with 1/4 cup water in a small nonreactive saucepan and bring to a boil. Pour over the corn, cover with plastic wrap and refrigerate overnight.
Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat. Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes. Add the chili powder and cayenne; toast the spices about 2 minutes. Add the tomato juice, red wine vinegar, mustard and 1 cup water. Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes. Transfer to a blender and puree until completely smooth. Add 1/4 to 1/2 cup water to loosen the sauce, if needed. Season generously with kosher salt. (The sauce can be made up to 3 days ahead; cover and refrigerate.)
Preheat a grill to medium high. Remove the steaks from the marinade and season well with kosher salt and black pepper. Grill approximately 4 minutes on each side for medium rare. Let rest while you finish the corn salad.
Drain the corn. Add the olive oil and lime juice and let sit 5 minutes, then add the bell peppers, shallot, tarragon, parsley, Amber spice mix and 1 tablespoon of the hottish sauce. Season the steaks with a little flaky sea salt. Serve with the corn salad and a little hottish sauce on the side.
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Tex-Mex Pork Fajitas with Corn and Mushrooms
1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
1 tablespoon olive oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
Juice of 1 lime
For Serving: Warm tortillas, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream
Instructions:
Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
Prepare an outdoor grill for medium-high heat.
Lightly oil the grill grates and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and thinly slice.
Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
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Fish Sandwich with Caramelized Onions
Six 4.5-inch brioche buns
2 tablespoons butter, at room temperature
Grapeseed oil, for frying
3 pounds firm white fish, cut in 5 to 6 portions
Salt and pepper
2 cups all-purpose flour
4 cups egg wash equal parts whole eggs and milk, mixed well
4 cups egg wash equal parts whole eggs and milk, mixed well
2 cups panko
12 sliced Roma tomatoes, sliced 1/4-inch thick
1/4 cup remoulade
1 cup caramelized onions
Instructions:
To prepare the rolls, open the buns and spread the butter evenly on interior of the buns. Toast the buns on a flat pan or saute pan until golden brown. For the fish, preheat the fryer to 350 degrees F with grapeseed oil.
Next pat dry the portioned fish on all sides with paper towels. Then sprinkle the fish with salt and pepper evenly. Next dip the fish in the flour and tap off the excess flour. Then dip the fish into the egg wash. Finish the fish in the panko, ensuring to coat evenly. Repeat the process for the remaining fish portions, then carefully drop the coated fish in the fryer. Cook until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to remove excess oil.
Season the tomatoes with salt and pepper and heat in a saute pan over medium-high heat, 1 minute per side. To build the sandwich, stack the bun with the remoulade, grilled tomatoes and caramelized onions. Finish with a portion of fish and finally top with the top half of the bun. Repeat for the remaining sandwiches.
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Fresh and Fruity Hot Dog Skewers
4 hot dogs with about 40 calories and 1g fat or less each, each cut into 5 segments
16 cherry tomatoes
16 pineapple chunks
Instructions:
Skewer hot dog pieces, tomatoes, and pineapple chunks alternately onto 4 skewers.
Spray a grill pan lightly with nonstick spray, and bring to medium-high heat.
Add skewers and cook for 3 to 4 minutes. Flip skewers over the grill pan, and cook until the tomatoes and pineapple have softened and are slightly blackened, another 3 to 4 minutes.
Once cool enough to handle, pull the food off the sticks and eat!
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Babycakes
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 1/4 cups all-purpose flour
3 eggs
1/4 cup clover honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
1/2 cup ground pecans
1 teaspoon almond extract
2 teaspoons vanilla extract
4 tablespoons sweetened condensed milk
4 ounces cream cheese, softened
3/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1/4 cup ground pecans
Instructions:
For the Cupcakes: Preheat the oven to 350 degrees F.
In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.
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Scallops Provencal
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Instructions:
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
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Sweet Potato Gratin
1 tablespoon unsalted butter, plus more for the dish
1/4 cup breadcrumbs
1/4 cup crushed gingersnap cookies
2 cups heavy cream
1/4 cup pure maple syrup
2 teaspoons fresh thyme
1/4 teaspoon ground allspice
Kosher salt
Pinch of cayenne pepper
3 pounds sweet potatoes (6 to 8 medium), peeled and sliced 1/4 inch thick
Instructions:
Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.
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Berries with Sweet Tequila Cream
2 cups (1 pint) heavy cream
1 cup sugar
10 large egg yolks (save the whites for another use)
2 tablespoons tequila
Zest of 1 lime
4 cups mixed fresh berries, such as strawberries, blackberries, blueberries and raspberries
Instructions:
Combine the cream with 1/2 cup of the sugar in a medium saucepan over medium heat. Bring to a strong simmer just so tiny bubbles start to appear around the edges of the pan; don't let it boil.
Meanwhile, in the bowl of a stand mixer using the whisk attachment, whisk together the egg yolks and remaining 1/2 cup sugar for about 1 minute. Whisk in the tequila.
Now, with the mixer on medium low, very slowly drizzle in the warm cream using a metal measuring cup to scoop out small portions at a time. Drizzle it in so that the cream runs down the side of the bowl, reducing the impact of the hot cream hitting the eggs. Keep whisking!
After all of the cream is added, turn off the mixer. Pour the mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat, stirring gently but constantly as the egg/cream mixture slowly thickens, from 8 to 15 minutes. Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be a thick, pourable cream rather than a thick, heavy pudding.
Prepare a large bowl with ice. As soon as you remove the double boiler or glass bowl from the heat, set the bottom of it in the bowl of ice to stop the cooking process. Be careful not to let ice or water drip into the cream mixture. Stir in the lime zest and continue stirring to cool. If you need to use the cream right away, keep it in the ice bath. Or transfer it to a container, cover and refrigerate for several hours.
When ready to serve, fill bowls with the berries and spoon the cream on generously.
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Puntas de Filete Sonorense
Clarified butter
1 medium onion, finely sliced
1 green bell pepper, cut in 1/4-inch strips
6 ounces button mushrooms, stems removed, finely sliced
Freshly ground salt, to taste
Freshly ground white pepper, to taste
1 1/2 pounds beef tenderloin tips, trimmed and cut into 1/2-inch slices
Freshly ground black pepper, to taste
1 medium onion, finely diced
1 serrano chili, seeded and finely chopped
1/4 cup port
1 (7-ounce) can pimento, diced
2 medium tomatoes, blanched, peeled, seeded and cubed
1 avocado
1/2 lime, juiced
1-ounce salted butter
Instructions:
Heat 1 tablespoon clarified butter in small frying pan over medium-low heat. Add sliced onion and brown. Place green pepper and mushrooms on top of onion slices. Season generously with salt and white pepper. Continue cooking very slowly.
Heat 1/8 cup clarified butter in a large frying pan on high heat. Add pieces of beef and toss in butter. Season with salt and black pepper. Cook for 5 minutes, then remove meat pieces from sauce and place on a plate. Deglaze pan with diced onion, chili and port on high heat for a couple minutes. Add pimento and continue to cook liquid down. Stir in tomatoes. Add beef to sauce and stir to coat well. Remove beef to serving platter.
Scoop out avocado flesh in balls. Pour lime juice over avocado to prevent discoloration. Add to vegetables in small frying pan; season with white pepper. Combine all this well with reserved meat.
Whisk butter into sauce and pour over meat and vegetables to serve.
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Bonus Recipe: Ginormous Cabbage-Wrapped Burger Stack
1 head green cabbage (you won't use it all!), carefully cored with a knife
1 frozen meatless hamburger-style patty with about 100 calories
1 slice onion
2 slices tomato
Ketchup, optional, as a topping
Mustard, optional, as a topping
Instructions:
Serving suggestion: dill pickle spears
Place the head of cabbage in a large microwave-safe bowl, and microwave for about 4 minutes, until the outer leaves begin to loosen.
Once cool enough to handle, remove the cabbage from the bowl. Gently remove 2 whole outer leaves from the cabbage, and place them back in the bowl. (Reserve the rest of the cabbage for another use.)
Add 2 tablespoons of water to the bowl with the cabbage leaves. Cover and microwave for about 2 minutes, until leaves are very soft.
Meanwhile, spray a skillet with nonstick spray and bring to medium heat on the stove. Add the burger patty and onion slice and cook for about 4 minutes per side, until cooked through.
Top one cabbage leaf with the burger patty, followed by a tomato slice, the onion, and the remaining tomato slice. If you like, top with ketchup and mustard. Gently top with the other leaf. Serve with pickles, if you want, and chew!
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Brown-Butter Frosting
2 sticks (16 tablespoons) unsalted butter
2 tablespoons light corn syrup
2 cups confectioners' sugar
Pinch fine salt
Instructions:
Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it is solid but still soft enough that your finger leaves an indentation, about 25 minutes.
Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
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Camembert and Roasted Garlic
2 bulbs of garlic, unpeeled with the tops sliced off
3 tbsp/1 1/2 oz/40g butter
Scant 1/3 cup/3fl oz/80ml extra-virgin olive oil
Salt and freshly ground black pepper
1 squidge of honey
2 fresh rosemary sprigs
3 bay leaves
7 to 9oz/200 to 250g Camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature
1 French baguette, ripped into 4in/10cm pieces and sliced horizontally
Instructions:
Preheat the oven to 400 degrees F (200 degrees C).
Place the garlic cut side down in a large roasting pan. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary, and bay leaves and bake in the oven for 40 to 45 minutes. After 30 to 35 minutes, put a large cross in the top of the Camembert and add it to the oven. Make sure the plastic covering and lid is removed, but it is still in its cardboard box. Add the French baguette to warm up too.
Once the garlic is soft, the bread is extra crunchy, and the cheese is all soft and gooey, remove from the oven.
Serve everything on a big sharing plate. Break off a piece of crusty bread, then squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.
Serve with a chutney or relish and a good glass of red wine.
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Sweet Southern Cornbread
2 cups finely-ground yellow cornmeal
3/4 cup plus 2 tablespoons cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
2 cups buttermilk, at room temperature
1/4 cup canola or vegetable oil
2 large eggs
1 tablespoon kosher salt
Nonstick cooking spray
Instructions:
Preheat the oven to 375 degrees F.
Place two 8-cavity mini loaf pans in the oven to heat up.
Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.
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Easy Skillet Coconut Shrimp\u202f
1 cup jasmine rice
1/2 cup coconut milk
1 teaspoon lime zest plus 1 tablespoon lime juice
1 shallot, finely chopped
Kosher salt
2 tablespoons chopped fresh cilantro
5 tablespoons coconut oil
1/4 cup dried coconut chips
1/4 cup panko
Kosher salt and freshly ground black pepper
1 pound sugar snap peas, strings removed
1 pound jumbo shrimp, peeled and deveined
1/2 teaspoon lime zest plus 1 tablespoon lime juice
2 cloves garlic, grated
1 tablespoon chopped fresh cilantro
3 cups frozen mango
1 ripe banana
1 1/2 cups almond milk
1/2 cup coconut milk
Zest and juice of 1 lime
1 cup ice
Instructions:
For the rice: Preheat the oven to 400 degrees F.
Add the rice, coconut milk, lime zest, shallot, 1/2 teaspoon salt and 1 cup water to a rice cooker. Follow the manufacturer's instructions and cook until all the liquid is absorbed and the rice is tender. Fluff with a fork. Keep the rice in the cooker until ready to serve. Right before serving, transfer the rice to a serving dish and sprinkle the lime juice and cilantro over the top.\u202f\u202f
For the shrimp: Meanwhile, melt 1 tablespoon coconut oil\u202fin a medium skillet over medium heat.\u202fAdd the coconut chips and panko. Sprinkle with a pinch of salt, then toss to coat.\u202fCook,\u202fstirring frequently, until everything is toasted and golden, 4 to 5\u202fminutes.\u202fRemove from the heat and set aside.
Heat a large cast-iron skillet over high heat. Add 2 tablespoons coconut oil and heat until shimmering. Carefully add the snap peas in a single layer. Let cook without moving until charred on one side, about 1 minute. Stir and cook until charred all over, another 1 to 2 minutes. Sprinkle with salt. Remove the peas to a serving platter.
Heat the same cast-iron skillet over high heat. Add the remaining 2 tablespoons coconut oil and heat until shimmering. Add the shrimp, lime zest, garlic, 1 teaspoon salt and a few grinds of black pepper and stir so shrimp is equally coated and distributed in the pan. Cook, stirring occasionally, until the shrimp is opaque and slightly browned, 3 to 4 minutes. Sprinkle the shrimp with lime juice and top with some of the panko mixture and cilantro. Serve the shrimp with the snap peas and coconut rice and top everything with the remaining panko mixture.\u202f\u202f
For the dessert:\u202fLayer the mango, banana, almond milk, coconut milk, lime zest and juice in a blender with ice. Blend until smooth. Add more ice if desired.\u202fServe in glasses with straws.
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Beignets II
1 package dry yeast
1 1/2 cups warm water (just above body temperature, around 110 degrees F)
1/2 cup sugar
2 eggs
1 cup milk
7 cups flour
1 teaspoon salt
1/4 cup shortening
Vegetable oil, for frying
Powdered sugar
Instructions:
In a bowl of a standing mixer, sprinkle the yeast over the warm water and stir to dissolve. Then add the sugar, eggs, and milk and blend with a paddle attachment. Add half the flour, salt, and shortening and blend well. Add the remaining flour and continue mixing to form a dough. Place the dough on a flour work surface and form into a ball. Place the dough in a greased bowl, and cover with plastic wrap then refrigerate overnight.
The next day, punch down the dough on a work surface, then cover it with a damp towel, and let it rest for 15 minutes. Then roll the dough into a rectangle 1/4-inch thick. With a pizza cutter, cut into 2-inch squares.
Heat some oil for deep fat frying to 365 degrees F. Drop in the beignets, 3 or 4 at a time, and fry on both sides until golden brown. They will look like pillows. Drain them on a brown paper bag and dust extremely heavily with powdered sugar.
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Grilled Portobello, Blue Cheese and Caramelized Onion Hoagie
1/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Juice of 1/2 lemon
4 portobello mushrooms, sliced 1/4 inch thick
2 tablespoons olive oil
2 yellow onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
Blue Cheese Spread:
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
4 hoagie rolls (I like Martin's), split
1 cup arugula
Balsamic vinegar, for drizzling
Kosher salt
Instructions:
For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
Heat a grill pan over medium-high heat.
Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
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Chicken and Seafood Paella
4 tablespoons canola oil, divided
6 skinless chicken thighs
2 ham hocks
2 cups onion, diced, divided
1 cup celery, roughly chopped
1 cup carrots, roughly chopped
3 tablespoons garlic, minced
1 cup white wine
Seafood stock, about 2 cups
1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
1 pound Mexican style chorizo
1 cup red bell peppers, diced
3 cups Arborio rice
2 tablespoons salt
2 tablespoons freshly ground black pepper
6 scallops
6 mussels
6 clams, choice
1/2 cup scallions, diced, for garnish
1/4 cup Roma tomatoes, for garnish
Instructions:
In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat.
In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook.
Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked.
Garnish with scallions and Roma tomatoes
Directions.
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Loaded Lamb Meatball Hoagie
Lamb Meatballs
1 1/2 pounds ground lamb
2 tablespoons garlic, minced
2 shallots, minced
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
Kosher salt and freshly cracked black pepper
Sundried Tomatoes and Spinach Salad
1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned
2 tablespoons chopped garlic
Pinch red pepper flakes
1 onion, minced
1 (10-ounce) package frozen spinach, thawed and drained
1 lemon, juiced
Pinch salt
Pinch pepper
1 cup mascarpone cheese
4 steak rolls
Instructions:
Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.
In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan. Season the meat with salt and pepper, to taste. Form meat into 1-ounce balls and arrange them in a baking dish. Bake them for 12 to 15 minutes. Remove them from the oven and keep warm.
In a large saute pan over medium-high heat, add the oil from the tomatoes. Add the garlic and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the onions and cook until softened, about 2 to 3 minutes. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes. Add the lemon juice and season the mixture with salt and pepper, to taste. Whisk in the mascarpone cheese and remove the pan from the heat. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.
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Janette's Chicken Pot Pie
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 1/2 cups white wine
2 teaspoons olive oil
2 medium onions, chopped
3 carrots peeled and sliced
1 cup chopped celery
1 cup chopped mushrooms
3 tablespoons all-purpose flour
1 cup fat-free low-sodium chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1 cup frozen baby peas
Salt and white pepper
6 sheets phyllo dough (keep in package until ready to use)
Nonstick cooking spray
Instructions:
Marinate chicken in 2 cups of the white wine for at least 30 minutes and up to 24 hours in the refrigerator.
Preheat the oven to 375 degrees F.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until the outside turns opaque, about 2 minutes. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the mushrooms and cook for 5 minutes more.
Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the chicken broth and remaining 1/2 cup wine. Stir in mustard and thyme. Let simmer, stirring often, until thickened, about 5 minutes. Add the frozen peas and season with salt and pepper, to taste. Transfer the mixture to a shallow 2-quart baking dish.
Spray each sheet of phyllo with nonstick cooking spray and layer over the baking dish, tucking the excess pastry into the dish. Bake until the filling is bubbling and the phyllo has browned, about 25 minutes. Let cool slightly before serving.
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Raspberry Lemonade
2 cups fresh lemon juice (from about 15 lemons)
1 1/2 cups sugar
1/2 10-ounce bag frozen raspberries
Instructions:
Put the lemon juice in a pitcher. Mix the sugar and 1 1/2 cups water to make a syrup, stirring well until the sugar dissolves. Add the sugar syrup to the lemon juice and top with 4 cups water. Taste to make sure it's sweet enough for you, then add the raspberries. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Stir the lemonade, then chill in the fridge.
Fill mason jars with ice cubes and top them off with the lemonade.
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Sally's Fresh Blackberry Tart
2 cups all-purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water
Bag of dried beans
3 pints blackberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar
Instructions:
For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
Preheat oven to 400 degrees F.
Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
Remove from oven and cool for 2 hours before slicing.
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Crispy Baked \Fried\ Chicken
8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Instructions:
Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
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Coconut Water Smoothie
Coconut water, regular or flavored
2 bananas
2 mangos
1 cup strawberries (fresh or frozen)
1/2 cup Greek yogurt
2 tablespoons honey
Instructions:
Fill ice trays with the coconut water and freeze until solid.
Place the fruit, honey and 12 to 14 coconut water-flavored ice cubes into a blender and blend until smooth. Serve immediately.
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Oven Baked Parmesan French Fries
5 russet potatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan
Instructions:
Preheat the oven to 400 degrees F.
Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.
Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.
When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.
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Peach-Mango Smoothie
1/2 cup mango nectar (recommended: Kerns)
1 (6-ounce) container nonfat peach yogurt
1/2 cup frozen mango chunks (recommended: Dole)
1/2 cup frozen peaches (recommended: Dole)
1/4 block soft silken tofu (recommended: Mori-Nu)
1 cup ice
Vanilla vodka, optional
Instructions:
Pour nectar into blender. Add all remaining ingredients. Blend on high for 30 seconds to 1 minute or until smooth.
To make a smoothie cocktail, add 3 ounces vanilla vodka, if desired.
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Lamb Chops with Mint-Walnut Pesto
4 (6-ounce) loin lamb chops
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons Mint Walnut Pesto, recipe follows
2 tablespoons walnuts
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
1 ounce crumbled feta cheese, about 1/4 cup
1/2 clove garlic, smashed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Instructions:
Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
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Poppy and Daisy's Pancakes
1 cup self-rising flour
1 cup milk
1 large egg, preferably free-range or organic
Pinch sea salt
1 pear
A few knobs butter
Natural yogurt, to serve
Runny honey, to serve
Instructions:
Put the flour, milk, egg, and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all, then stir it through with a spoon. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time. You'll need to cook the pancakes in batches, cooking them for a few minutes, until golden on the bottom then flipping them over and cooking for a few minutes more until they're done. When they're golden and fluffy, serve them right away with a dollop of natural yogurt and some runny honey drizzled all over the top.
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Lemon Pizza
7 ounces pizza dough
2 tablespoons heavy cream
3 ounces mozzarella knots, shredded
6 thin slices ham
1/4 small onion, thinly sliced
2 teaspoons fresh lemon juice
1 cup loosely packed baby arugula
Freshly ground black pepper
Instructions:
Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.
Buon Appetito!
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Quick Tomato Sauce
28 ounce tomatoes, including juice
1 small onion
1/4 cup extra-virgin
1 teaspoon salt
Dried herbs (basil, thyme, oregano, bay leaf etc
Instructions:
In a blender or food processor coarsely puree tomatoes with juice and in a heavy saucepan stir together with remaining ingredients. Simmer sauce, stirring occasionally, 40 minutes, or until slightly thickened. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 2 days or frozen 1 month.
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Shrimp Scampi with Artichokes
2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions:
Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
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White Chocolate Covered Cherry Martini
Ice
1 part white chocolate liqueur
1 part vanilla flavored vodka
1 tablespoon grenadine, per glass
Maraschino cherries, for garnish
Instructions:
To a pitcher filled with ice, add white chocolate liqueur and vodka. Shake to chill and strain into martini glass. Slowly pour a small amount of grenadine along edge of glass. (It will sink to bottom.) Garnish with a maraschino cherry on rim of glass.
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Fried Catfish
1 cup whole-grain Dijon mustard
1 tablespoon hot sauce
1 large egg white, lightly beaten
1 pound thin catfish fillets
About 4 cups canola oil, for frying
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
Coarse salt and freshly ground black pepper
Country Remoulade, recipe follows, for serving
Beer Batter Hushpuppies, recipe follows, for serving
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon hot sauce, or to taste
2 to 3 green onions, white and pale green parts only, finely chopped
1 stalk celery, very finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper
About 4 cups canola oil, for frying
2 cups white or yellow cornmeal
2 teaspoons baking powder
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
1 cup beer, plus more if needed
2 large eggs
1 onion, very finely chopped
Instructions:
In a large bowl, stir together the mustard, hot sauce and egg white. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
Pour the oil into a Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total. Remove with a slotted spoon to the prepared plate.
Serve with Country Remoulade and Beer Batter Hushpuppies.
In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.
To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately.
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