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Foil-Packet Corn On the Cob 6 ears corn, shucked 6 tablespoons unsalted butter, cut into pats 1 tablespoon garlic salt 1 tablespoon seafood seasoning, such as Old Bay 1/2 cup grated Parmesan Instructions: Prepare a grill for medium heat. Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well. Place the packets on the grill and cook for 15 minutes, flipping halfway through. Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.
Beef Sliders for a Crowd 1 medium onion 1 1/2 pounds 90/10 ground beef 1 large egg 1/4 cup plain breadcrumbs Kosher salt 2 teaspoons vegetable oil Freshly ground black pepper 6 slices American cheese, quartered 24 thin plum tomato slices (from 2 to 3 tomatoes) 24 dill pickle slices 24 mini potato buns 4 large iceberg lettuce leaves, cut into 24 even pieces Ketchup and yellow mustard, for serving Instructions: Special equipment: a 10-by-15-inch rimmed baking sheet Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet. Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula. Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate. Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard.
Piadini with Apples, Honey, and Blue Cheese 2 apples 2 to 3 heads frisee lettuce Olive oil 1 lemon, juiced, plus extra for sprinkling apples 5 tablespoons honey Grey salt Pepper 1 bag pre-made pizza dough (from deli counter) 4 ounces blue cheese Instructions: 2 hours before the party: Core and slice the apples. If you¿re not using immediately, squeeze lemon juice on them to prevent discoloration. When your guests have arrived: Wash and roughly tear the frisee into a salad bowl. Add the apples. Drizzle with olive oil, the juice of 1 lemon, 1 tablespoon of the honey, salt and pepper. Set aside Divide the pizza dough into 4 sections. On a floured board, stretch and roll the dough into thin disks with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust. Coat the flattened dough with olive oil and place onto a very hot, preheated outdoor grill. (this can be done indoors on a cast iron stovetop grill pan. Set the burners to medium, medium-high and make sure to preheat the pan.) When you see bubbles rise to the surface, flip the dough. It should be slightly browned on the bottom. Put 1 tablespoon of the honey and 1-ounce of blue cheese, to taste, on the top of the crust. Close down your grill and wait for the cheese to melt. When it is nice and gooey, take it off the grill and top with the cool salad and apples. Repeat with remaining dough and ingredients. Fold it over, eat and enjoy.
Italian Flatbread (Piadina) with Fontina and Prosciutto 3 1/2 cups all-purpose flour, plus extra for dusting 1/2 teaspoon baking soda 1 teaspoon fine sea salt, plus extra for seasoning 1 stick butter, cut into 1/2-inch pieces, at room temperature 2 tablespoons extra-virgin olive oil 1 pound whole milk ricotta cheese 2 teaspoons lemon zest (from about 2 small lemons) Freshly ground black pepper 6 ounces fontina cheese, shredded (about 2 cups) 4 ounces prosciutto, thinly sliced- 1 cup chopped fresh basil Instructions: Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
Steak and Kidney Pie 1 1/3 cups flour 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes 1/4 teaspoon salt 1 egg 2 to 3 tablespoons iced water 5 tablespoons oil 1 pound well marbled steak, cut into 1 inch cubes 12 ounces trimmed veal kidney (about 2 kidneys), cut into 1 inch cubes Salt and freshly ground black pepper 10 ounces mushrooms, quartered 3 onions, chopped 3 tablespoons flour 2 tablespoons Worcestershire sauce 2 cups hot water Milk, for brushing pastry Sea salt Freshly cracked black pepper Instructions: Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms peasized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days. Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushroom quarters. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes. Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened. Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4inch. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.
Soft and Chewy Snickerdoodles 3 tablespoons sugar 1/2 teaspoon cinnamon 3 1/2 cups flour 1 tablespoon baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup butter 2 cups sugar 2 eggs 1 tablespoon light corn syrup 2 1/2 teaspoons vanilla extract Instructions: In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
Grilled Tuna With Basil Pesto 2 (2-inch thick) tuna steaks (about 1 pound each) Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 garlic clove, peeled 2 cups fresh basil leaves 1/4 cup toasted pine nuts Salt and freshly ground black pepper 1/2 cup - 3/4 cup extra-virgin olive oil 1/2 cup grated Parmesan 2 tablespoons lemon juice Instructions: Preheat grill to 400 degrees F. Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest. Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan. Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.
Torta de Mariscos: Seafood Torta 1 small white onion, unpeeled, plus 1 medium-sized white onion 2 garlic cloves, unpeeled 5 bay leaves 1 1/2 to 2 teaspoons salt 1 pound shrimp (any preferred size), in shell 1/2 pound cleaned squid, bodies only, cut into 1/4-inch dice to make about 1 cup 1 pound lump crabmeat, picked over to remove bits of shell and cartilage 2 large or 4 -to 5 medium-sized ripe tomatoes (about 1 pound), peeled and seeded 2 jalapeno chiles, seeded 1/2 small bunch Italian parsley, leaves chopped 1/2 bunch cilantro 1/2 small bunch mint, leaves only 1/2 small bunch Mediterranean oregano, leaves only 1/4 cup finely crushed soda cracker crumbs or best-quality fine-dry breadcrumbs from good French or Italian bread (no substitutes) 4 eggs, separated 1 tablespoon olive oil Instructions: Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes. Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool. Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside. Reserve the stock for another purpose (it will make a delicious fish soup). Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat. Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood. Toss to distribute the ingredients evenly. Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly. In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly. With a rubber spatula, gently fold the beaten eggs into the seafood mixture. In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low. Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes. Flip the cake by sliding it back into the pan. If necessary, loosen with a spatula. Cook for another 3 minutes, until golden, on the underside. Transfer to a platter or large plate and serve hot, cut into wedges.
Green Papaya Salad 8 ounces string beans 3 plum tomatoes 1/2 cup roasted, unsalted peanuts 2 large green papayas (1 pound each) peeled, seeded and julienned 1/4 cup Thai fish sauce 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed lime juice 2 tablespoons sugar 1 teaspoon minced garlic 2 teaspoons red pepper flakes 1/4 cup roughly chopped cilantro leaves Instructions: Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.
Toasted Cider 1 gallon apple cider 1 orange, zested and juiced 1 tablespoon brown sugar 2 teaspoons pumpkin pie spice 24 ounces spiced rum, if desired Instructions: Heat the cider in a large pot over medium heat until it starts to simmer. Add 3 strips of orange zest, the orange juice, brown sugar, and pumpkin pie spice and stir. Bring to a simmer then turn the heat down to low to keep it hot, but not simmering. Heat for 5 minutes to allow all of the flavors to meld together before serving. Serve hot in heatproof mugs with a shot of spiced rum, if desired.
Citrus Syrup for Soft Drinks 3 lemons, zested and juiced 3 limes, zested and juiced 3 Grapefruits, zested and juiced 3/4 cup sugar 1 teaspoon vanilla extract Pinch salt Club soda or seltzer Instructions: Strain the citrus juices together into a small saucepan. Add the sugar, vanilla and pinch of salt. Heat until a gentle boil is reached. Then add the zest and turn off heat. Allow mixture to cool. Strain off the zest and refrigerate until needed. Mix citrus syrup with club soda or seltzer to desired strength for flavored soft drink.
Sunny's Orange Jalapeño Party Ribs 1 cup orange marmalade 1/2 cup chopped white onion 1/4 cup brown sugar, light or dark 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 2 jalapeños, one seeded, both finely chopped 1 clove garlic, grated on a rasp Zest of 1 orange (if using fresh orange juice) Kosher salt and freshly ground coarse black pepper 1 cup orange juice (preferably fresh) 3 to 4 pounds baby back pork ribs, sliver skin removed Kosher salt and freshly cracked black pepper 1 orange, sliced into wedges, for serving Instructions: For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid. For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat. Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes. Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.
Elmo's Hearty Oatmeal Hearts 3/4 cup dark brown sugar 2 eggs 1 cup butter, softened 3/4 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cups rolled oats 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 cup whole fresh or frozen cranberries Instructions: Step 1: Sweeten the Mix Preheat oven to 350 degrees F. In a mixing bowl cream the butter with the granulated and brown sugars. Add the eggs and stir. Little Hands Tip: After you've gotten the batter started, let your child have a try with the spoon. Take turns mixing until the ingredients are blended together. Step 2: Get Spicy Add the cinnamon, baking soda, cream of tartar and vanilla to the mixture. Then stir in the oats. Little Hands Tips: Let your child help measure out dry ingredients like sugar and oats and put them into the bowl. Talk as you measure together. For example, ask: \If we have one cup of oats, how many more do we need to make two?\ Step 3: Red, Healthy Cranberries Mix in the all-purpose and whole wheat flours. Then add the cranberries. Little Hands Tip: Talk about how cranberries are a kind of fruit that is good for our bodies. Cranberries are filled with Vitamin C that helps us stay healthy. What other fruits are red? Step 4: Give It Some Love Put a spoon of batter down on the cookie tray, put the cookie cutter around it and press the dough into the shape (you can flour the cutter to keep it from sticking.) No cookie cutter? No problem! These can be made as traditional round cookies, too. Bake 8 to 10 minutes. Step 5: Share with Someone Special! While you eat these sweet treats with your little sweetheart, talk together about the people you love and care about.
Holiday Gingerbread Cookies 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup light brown sugar 1/4 cup mild molasses 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon ground ginger 1 tablespoon ground cinnamon 2 teaspoons ground allspice 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves Royal Icing, recipe follows 2 egg whites 3 cups confectioners' sugar, whisked to remove lumps 1/2 lemon, juiced Instructions: Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together. Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days. Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper. Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough. Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing. Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.
Cubano Sandwich 1 medium onion, cut into 4 slices 1 Cubanelle pepper, halved, seeded and cored 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 long Italian loaf, sliced in half lengthwise 3 tablespoons butter, melted 1/2 cup Mojo Mustard, recipe follows 12 thin slices deli ham (about 12 ounces) 2 cups homemade or store-bought carnitas, recipe follows (see Cook's Note) 6 dill gherkins, sliced in thirds lengthwise 8 slices Swiss cheese 1 cup yellow mustard 1 tablespoon honey 2 teaspoons chili paste 1 teaspoon fresh oregano 1/2 teaspoon ground cumin Zest of 1 orange plus 1 tablespoon orange juice Zest and juice of 1 lime 1 clove garlic, minced Kosher salt and freshly ground black pepper 4 pounds boneless pork shoulder, cut into 2-inch cubes, with fat cap scored 1 tablespoon chipotle powder Kosher salt 3 cloves garlic, smashed 2 cinnamon sticks 1 yellow onion, quartered 1/2 cup orange soda 1/4 cup vegetable oil Zest and juice from 1 large orange Instructions: Preheat a sandwich press to medium heat. Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips. Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise. Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches. Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl. Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours. Preheat the oven to broil. Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.
Parsley Salad with Toasted Almonds and Lemon 3 1/2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon honey 1/2 teaspoon black pepper 1/4 to 1/2 teaspoon fine sea salt 1 clove garlic, grated 1/4 cup olive oil 1 cup cold, cooked rice, such as basmati 5 cups roughly chopped Italian parsley, with tender stems 1 cup whole almonds, toasted and roughly chopped 1/2 cup finely diced sweet onion, such as Vidalia Zest of 1 lemon Dashes hot paprika, for garnish, optional Instructions: Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified. Reheat the rice until steaming. (I just microwave it for a few minutes.) Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve, garnished with a couple dashes of hot paprika if desired.
Harissa Pimiento Cheese and Bologna Sandwiches 4 ounces sharp cheddar cheese, shredded (about 1 cup) 2 ounces cream cheese 1/4 cup mayonnaise 1/4 small onion, minced 1/2 cup pimientos, chopped (about 4 ounces) 1/2 teaspoon harissa powder (or use harissa paste) Kosher salt and freshly ground pepper 4 sub rolls or ciabatta rolls, split 8 slices bologna Green leaf lettuce, for topping Instructions: Make the pimiento cheese: Combine the cheddar, cream cheese, mayonnaise, onion, pimientos and harissa in a medium bowl and mix together. Season to taste with salt and pepper. Assemble the sandwiches: Spread a thick layer of the pimiento cheese on the rolls and top each with 2 bologna slices and some lettuce.
Potato Salad Raita 1 1/2 lbs Yukon potato peeled & cubed 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon mustard seeds 1 tablespoon salt 1/2 cup chopped flat leafed parsley 1/2 cup chopped fresh spinach 1/2 cup chopped roasted red pepper (from a jar or roasted over flame and peeled) 1 small onion chopped fine 1 fresh jalapeno, chopped fine (optional) 1/2 cup chopped cucumber 1/2 cup plain yogurt 1/3 cup fresh lemon juice salt and pepper to taste 2 tablespoons lemon zest and parsley leaves (for garnish) Instructions: Place in potatoes, curry powder, cumin, mustard seeds and salt in boiling water for about 10 min. till potatoes are just done. Let drained potatoes cool. Add the parsley, spinach, red pepper, onion, jalapeno, and cucumber and mix. Blend the dressing to taste and add to the salad. Mix and garnish with lemon zest and parsley.
Indian Corn with Curry Yogurt 4 large ears corn, shucked and cleaned 1 (7-ounce) container Greek yogurt 1 tablespoon honey 1 lime, juiced, plus wedges for serving 1 teaspoon curry powder Kosher salt and freshly cracked black pepper Instructions: Preheat a stovetop grill pan to medium-high heat. Grill the corn, turning frequently, until evenly browned, 10 to 12 minutes. In a small bowl, stir together the yogurt, honey, lime juice, and curry until smooth. Transfer the corn to a cutting board, cut them in half crosswise and serve immediately with a drizzle of curry yogurt, a sprinkling of salt and pepper, and squeeze of fresh lime, if desired. Corn can also be refrigerated and served cold.
Yakitori Party 2 cups soy sauce 1/2 cup mirin 1/2 cup maple syrup 3 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons MSG 8 cloves garlic, smashed 2 onions, quartered 1 thumb-sized piece fresh ginger, cut into coins 2 whole chickens, giblets included 1 bunch scallions, cut into 1 1/2-inch pieces, optional 1 tablespoon wasabi powder Kosher salt and freshly ground black pepper 1/4 cup ume furikake Lemon wedges, for garnish Instructions: Light a charcoal grill or konro to medium-high heat. For the tare: Combine the soy sauce, mirin, maple syrup, salt, black pepper, MSG, garlic, onions and ginger in a large stovetop pressure cooker. Lock on the lid and cook over medium-high heat until pressure is reached, then immediately turn off the heat and allow it to release pressure naturally for 10 minutes before releasing the rest of the pressure. Strain the tare and reserve until ready to grill. For grilling: Preheat a charcoal grill over medium-high heat. Break down the chickens by setting aside the giblets, then cutting off the thighs, oysters, legs, breasts, tenders, skin, tail, wishbone and wings. Cut off the keel bone, soft knee bones, and neck meat if desired. Debone the thigh meat. Cut the thighs and breasts into bite-sized pieces. Cut the skin into strips about 1/2-inch wide. Skewer like parts with like parts, using two skewers for wings or large pieces. Skewer the scallions with the chicken parts as well, if desired. It's a party! Combine the wasabi powder with 1 tablespoon kosher salt in a small bowl and set aside. Brush or sprinkle each skewer with desired flavorings: salt, wasabi-salt mixture, ume furikake or tare, or a combo of all. Again, it's a party! Grill the meats over the charcoal until cooked through. Season everything with black pepper and serve with lemon wedges.
\Smiling\ Grilled Cheese 2 tablespoons butter, softened 2 slices rustic white bread 2 slices ham 2 slices American cheese, plus 1/4 slice for serving 2 slices mozzarella cheese 1 grape tomato, halved 1 small pickle spear Instructions: Heat a skillet over medium heat. Spread the butter on both sides of the bread. Build the sandwich with the ham and cheeses and place in the hot skillet. Cook until the bread is golden and toasty, a few minutes on each side. Arrange the tomato halves for the eyes, 1/4 cheese slice for a nose and pickle spear for a smile. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Radicchio Slaw 2 to 3 Romaine lettuce hearts 2 to 3 medium heads raddichio 1 large head cabbage, shredded 2 teaspoons fennel seeds 3 tablespoons honey 3 tablespoons Champagne vinegar 1/2 cup extra-virgin olive oil Gray salt and freshly ground black pepper 1 bunch watercress, trimmed of large stems Instructions: Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside. For the dressing: Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin. In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper. Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.
Lemon-Herb Butter-Basted Chicken 1 stick butter 1 1/2 tablespoons lemon-herb chicken sauce mix (recommended: McCormick) 2 tablespoons lemon juice (about 1/2 lemon) 3 1/2 pounds whole chicken, quartered Garlic salt, to taste (recommended: Lawry's) Lemon pepper, to taste (recommended: Lawry's) Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside. Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste. ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes. INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes.
Spanish Coffee and Fudge Sundaes 4 brownies or pound cake slices 1 pint coffee ice cream 1 cup prepared hot fudge sauce 2 tablespoons dark roast coffee beans 1/4 cup strong coffee 1/2 cup salted Spanish peanuts (the small peanuts with skins) Instructions: Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW!
Pomegranate Margarita 2 ounces tequila Splash of Cointreau Splash of lime juice Splash of pomegranate liqueur 2 ounces sour mix Lime for garnish Instructions: Mix 2 ounces of tequila with a splash of Cointreau, lime juice and pomegranate liqueur. Top off with 2 ounces of sour mix. Squeeze in some fresh lime juice and shake over ice. Serve over ice in a salt-rimmed glass. Garnish with a fresh lime wedge.
Blueberry Mojito 1 cup blueberries 1 bottle ready-to-serve Mojito mix (recommended: Smirnoff) 1 liter bottle sparkling water 8 sprigs fresh mint, for garnish Instructions: In a large pitcher, add the blueberries and muddle until they release their juices. Pour in the ready-to-serve Mojito mix and sparkling water and stir. Pour into glasses filled with ice and garnish with a mint sprig and serve.
Butternut Squash Ravioli 500g flour 500g semolina flour 5 eggs Olive oil just a dash Salt to taste 2 large butternut squash 125g butter 50g brown sugar 1 whole onion 4 garlic cloves Olive oil just a dash 1 sprig fresh sage 150g fresh ricotta Salt and fresh cracked pepper to taste Instructions: For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so. For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes. With a large spoon, scrape the squash off the skin into a bowl and set aside. Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage. In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks. In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling. Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling. Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.
Grilled Pork Chops 8 green onions, finely chopped (using white part only) 2 stalks lemongrass (using about 3 inches from the top), finely chopped 1/2 teaspoon salt 2 tablespoons black pepper 4 tablespoons brown sugar 2 tablespoons fish sauce 2 tablespoons brandy 1 teaspoon red chili pepper flakes, optional 8 (1/2-inch thick) pork chops Instructions: Combine green onions, lemongrass, salt, pepper, and sugar into a large bowl. Mix together until it becomes a thick paste. Add fish sauce, brandy and chili flakes, and stir well. Coat each pork chop with the seasoning. Refrigerate for at least a couple hours (up to 24 hours). Grill at approximately 400 degrees F, about 7 to 8 minutes on each side.
Caramel Apple Tarte Tatin All-purpose flour, for dusting 1 sheet frozen puff pastry (from a 17.3-ounce package), defrosted 1/2 cup sugar 1 tablespoon apple cider vinegar 2 tablespoons unsalted butter 1/4 teaspoon sea salt flakes 5 small Honeycrisp apples, about the size of baseballs (about 1 3/4 pounds) 1 large egg Whipped cream, for serving, optional Vanilla ice cream, for serving, optional Instructions: Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use. Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool. Preheat the oven to 400 degrees F. Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat. Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes. Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron. Serve the tarte tatin immediately with whipped cream or ice cream if desired.
Bittersweet Chocolate Pudding 1 cup sugar 4 tablespoons cornstarch Pinch Salt 4 ounces fine-quality bittersweet chocolate 2 5/8 cups whole milk 2 large egg yolks 2 tablespoons unsalted butter 1/2 teaspoon vanilla 1-ounce Scharffen Berger cacao nibs 2 tablespoons Kahlua liqueur Whipped cream, for garnish Crystallized ginger, for garnish Instructions: In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger.
Open-Faced Sweet Potato Stacks 2 small sweet potatoes (8 ounces), ends trimmed, peeled, cut into 12 (1/2-inch-thick) rounds 1 tablespoon plus 1 teaspoon extra-virgin olive oil Kosher salt and black pepper 1 pound ground beef sirloin 1/4 seedless cucumber, very thinly sliced Choice of Hidden Valley Ranch® Sauce, below 1/4 cup baby arugula 1/2 cup Cilantro Lime Hidden Valley Ranch® 1/2 cup diced radishes 1/4 cup finely chopped fresh cilantro Asian-Style Slider Sauce: 1/2 cup Sriracha Hidden Valley Ranch® 3/4 cup coarsely grated carrots 2 tablespoons thinly sliced scallion greens 1/2 cup Classic Hidden Valley Ranch® 1 cup finely chopped romaine 2 tablespoons thinly sliced red onion Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the sweet potato rounds with 1 tablespoon oil and a pinch each of salt and pepper on the prepared pan until well-coated. Spread in a single layer. Roast until browned and tender, about 20 minutes. Meanwhile, form the beef into 12 patties the same diameter as the sweet potato rounds. Sprinkle with salt and pepper. Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat until hot. Add the patties in a single layer. Cook, turning once, until well-browned and cooked through, 4 to 6 minutes. Place 1 patty on each sweet potato round. Top with the cucumber slices, sauce, and arugula. For Slider Sauces: Stir together all of the ingredients (for each sauce separately) until well-mixed.
Fresh Goat Cheese Spread 6 ounces fresh goat cheese 2 to 4 tablespoons heavy cream 8 medium fresh basil leaves, chopped 1 large green onion, chopped 1 clove garlic, minced Salt Fresh nasturtium flowers, optional Warm corn tortillas Instructions: In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.
Caramelized Plantain Cupcakes with a Chocolate Hazelnut Cream Cheese Frosting 2 tablespoons butter, melted 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 3 very ripe plantains (the peels should be entirely brown-black), peeled and sliced into 1/2-inch pieces 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 3/4 cup plus 2 tablespoons granulated sugar 2 large eggs 1/2 cup buttermilk 1/2 teaspoon vanilla extract 2 cups caramelized mashed plantains 8 ounces cream cheese, softened 1/2 cup chocolate hazelnut spread (recommended: Nutella) 1 teaspoon vanilla extract 3 cups powdered sugar Instructions: 2 tablespoons finely crushed plantain chips For the caramelized plantains: Preheat the oven to 400 degrees F. Mix the melted butter, brown sugar, and cinnamon in a small bowl. Put the sliced plantains in an 8-inch square baking dish and pour in the butter mixture. Toss the plantains until well coated with the mixture. Bake in the preheated oven until caramelized, about 15 to 20 minutes. Remove the pan from the oven and mash the plantains with a fork. The yield should be about 2 cups mashed caramelized plantains. For the cupcakes: Preheat the oven to 350 degrees F. Line 16 cups of 2 standard 12-capacity cupcake pans with liners. Add the flour, baking powder, baking soda, and salt to a sifter and sift into a large bowl. In another large bowl add the softened butter and granulated sugar and mix, with a hand mixer, until smooth. Beat in the eggs, buttermilk, vanilla extract, and the mashed caramelized plantains until the batter is smooth. Slowly stir in the sifted flour mixture and mix until smooth. Evenly spoon the cupcake batter into the 16 liners, filling the cups 3/4 full. Bake until a toothpick in the center comes out clean and the tops are light golden brown, about 22 to 25 minutes. Remove from the oven and let cool for 5 minutes in the pan. Transfer the cupcakes to a cooling rack and cool completely, about 20 minutes. For the chocolate hazelnut cream cheese frosting: Add the cream cheese, chocolate hazelnut spread and vanilla extract to a large bowl and beat with a hand mixer until smooth. Slowly mix in the powdered sugar, scraping down sides of the bowl, as needed, until the frosting is smooth. Assemble the cupcakes: Put the frosting in a pastry bag fitted with a 1/2-inch diameter decorating tip. Frost the cooled cupcakes and sprinkle the top of each cupcake with crushed plantain chips. Arrange on a serving platter and serve.
Crumble Lovers' Sheet-Pan Apple Crumble 7 medium baking apples, such as Gala or Fuji (about 3 pounds) 1 tablespoon fresh lemon juice 1 1/2 cups packed light brown sugar 2 sticks unsalted butter, melted 2 teaspoons ground cinnamon Kosher salt 2 cups old-fashioned rolled oats 1 1/2 cups all-purpose flour Vanilla ice cream, for serving Instructions: Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes. Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly. Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.
Seared Shrimp in Endive Leaves with Parsley Sauce 12 ounces uncooked large shrimp, peeled and de-veined 5 teaspoons extra-virgin olive oil Salt and freshly ground black pepper 3 teaspoons fresh lime juice 1/4 cup lightly packed fresh Italian parsley leaves 1/4 cup low-fat sour cream 1/4 cup low-fat yogurt 3 tablespoons chopped fresh chives 1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves 2 tablespoons drained capers 2 heads Belgian endive Instructions: To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes. To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper. Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper. Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.
Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise 2 plum tomatoes, halved and seeded 2 cloves garlic, smashed 1 tablespoon canola oil Kosher salt and freshly ground black pepper 2 large egg yolks 1 tablespoon freshly squeezed lemon juice 1 stick (8 tablespoons) unsalted butter, melted 2 teaspoons canola oil 4 slices Canadian bacon 4 English muffins, split 3 tablespoons unsalted butter 4 large eggs Kosher salt and freshly ground black pepper Instructions: For the roasted garlic and tomato hollandaise: Preheat the oven to 375 degrees F. Toss the tomatoes and garlic with the oil in a medium bowl and season with salt and pepper. Put on a baking sheet and roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes. Let cool slightly. Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm. For the sandwiches: Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer, about 2 minutes. Add the Canadian bacon and cook, turning once, until heated through and lightly browned, about 2 minutes per side. Remove to a small plate and keep warm. Keep the fat in the skillet and the heat at medium. While the bacon cooks, use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it). Melt some of the butter in the skillet until foaming and add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it's OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 minutes. Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. Put the bacon on top after the first minute or so. Remove to a work surface, keeping the bacon sides up. Quickly add the remaining butter to the skillet and add the muffin tops cut-side down to toast. Spoon about 1 1/2 tablespoons of the warm hollandaise on top of each egg, then top with a toasted muffin top. Serve immediately.
Perfect Maryland Crab Cakes 4 slices soft white bread 1 1/2 tablespoons dry white wine 2 cups backfin crabmeat from a refrigerated tin Salt 2 cups jumbo lump crabmeat from a refrigerated tin Maryland Crab Seasoning, to taste 2 eggs, beaten 1/2 tablespoon fresh lemon juice 1/8 cup melted unsalted butter 4 tablespoons thick mayonnaise Lard Vegetable oil Instructions: Trim the crusts from the bread; discard, or reserve for another use. Tear the remaining bread into little pieces (about 20 pieces per slice); handle the bread lightly, so the pieces remain fluffy and don't flatten out. Place the bread pieces in a bowl, and sprinkle them with the wine; toss lightly to distribute the wine evenly. Pick over the backfin and the jumbo lump crabmeat to remove any bits of shell. In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add the soaked bread, beaten eggs, lemon juice, and melted butter; toss lightly, making sure to keep the crab lumps whole. Add the mayonnaise, and toss the mixture gently with your hands, distributing the mayonnaise evenly. Taste again for seasoning, if desired (if you don't want to taste raw egg, you can saute a bit of the mixture in butter). For even better flavor, allow the mixture to sit in the refrigerator for a few hours. When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty production) to create a 1-inch depth of oil. When the oil is medium-hot, quickly shape 1/2 the crab mixture with your hands into 3 cakes, each roughly the size and shape of a large hamburger. Gently place the cakes in the oil, making sure to preserve their shapes. Fry for 3 to 4 minutes, or until the cakes are golden on one side. Flip them carefully with a spatula, and fry on the other side for 3 to 4 minutes. After about 8 minutes, the cakes should be golden brown on all sides and heated through (you want the pieces of bread inside to virtually disappear). Remove the cakes from the pan, and place them on paper towels. Repeat and make 3 more cakes with the remaining mixture.
Herb Hamburgers 3 pounds ground beef 2 tablespoons dried thyme 2 tablespoons dried oregano 1/4 teaspoon dried sage Instructions: Preheat grill to medium heat. In a large bowl combine all of the ingredients. Mix well. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties. Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.
Shrimp with Basil, Garlic, and Tomatoes 1 cup quartered cherry or grape tomatoes (about 12) 5 large fresh basil leaves, chopped, plus extra for garnish Kosher salt and freshly ground black pepper 1 1/2 pounds medium-large shrimp, shelled and deveined Extra-virgin olive oil 1 large clove garlic, minced Instructions: In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp. Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
Healthy Mediterranean Baked Haddock Two 14-ounce cans cherry tomatoes 1/2 cup dry white wine 1/2 cup pitted Kalamata olives, sliced in half 4 cloves garlic, minced 2 tablespoons capers, drained 1 tablespoon honey Kosher salt and freshly ground black pepper Four 6-ounce haddock fillets, skin removed 1/2 teaspoon Italian seasoning 1/2 teaspoon sweet paprika 2 tablespoons olive oil 4 slices crusty bread Instructions: Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes. Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes. Serve the fish on plates with the sauce and bread on the side.
How to Make White Bread \| Wonderful White Bread 1 cup milk 3 tablespoons butter 1 package (1 tablespoon) rapid-rising dry yeast 2 tablespoons sugar or honey 3 cups unbleached all-purpose flour 2 teaspoons salt 2 egg whites, divided and slightly beaten 1 tablespoon sesame seeds Instructions: In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active. Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes. Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust. Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack. Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.
Sheet-Pan Bacon Egg Sandwiches for a Crowd 8 slices bacon (about 8 ounces), cut into 1/2 inch pieces 1 tablespoon vegetable oil 18 large eggs 1/2 cup half-and-half 3 scallions, thinly sliced Kosher salt and freshly ground black pepper 2 plum tomatoes, seeded and diced 2 cups shredded sharp Cheddar 16 potato sandwich rolls, split Hot sauce, for serving Instructions: Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees. Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes. Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.
Garlic Meatball Po'Boys 1/2 pound ground veal 1/2 pound ground beef chuck 1/2 pound ground pork 1/2 cup finely chopped yellow onion 1/2 teaspoon finely chopped garlic 1/4 cup finely chopped green onions or scallions (green part only) 1 large egg 1/4 cup fine dried bread crumbs 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 3/4 teaspoon cayenne 16 small cloves garlic, peeled 1/4 cup bleached all-purpose flour 1 teaspoon Creole Seasoning, recipe follows 1/4 cup vegetable oil 2 cups thinly sliced yellow onions 1 (12-ounce) bottle Abita amber beer or other amber beer 1 cup water 3 tablespoons chopped fresh parsley leaves 1 large (26 to 28 inches long) loaf French bread 6 tablespoons Creole or whole grain mustard 6 tablespoons mayonnaise 1/2 pound provolone cheese, thinly sliced 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately. Combine all ingredients thoroughly.
Yuca Arrebosada Sauteed Yuca 2 1/2 pounds yuca, peeled (see Note) 6 tablespoons unsalted butter I tablespoon olive oil 2 teaspoons coarse sea salt 1/2 bunch flat-leaf parsley, coarsely chopped Juice of I/2 lime Lime wedges, for serving Instructions: Place the yuca in a large saucepan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork-tender. Check individual pieces for doneness, some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores. In a very large skillet, combine the butter and olive oil over medium heat. Add the yuca pieces and sprinkle with 1 teaspoon of the salt. Cook the pieces on one side for about 10 minutes, stirring frequently, until brown. Turn the yuca pieces over with tongs and sprinkle with the remaining teaspoon salt. Cook for 10 to 15 minutes more, until the pieces are deep golden brown on all sides. With a slotted spoon, transfer to a large heated platter. Sprinkle with the chopped parsley and the lime juice and serve, accompanied by wedges of lime.
Grilled Vegetable, Herb and Goat Cheese Sandwiches 1/2 cup olive oil 2 cloves garlic, minced 1 cup oil-packed sun-dried tomatoes, drained and finely chopped 1/2 cup chopped fresh basil leaves 1 tablespoon chopped fresh tarragon leaves 1 tablespoon chopped fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise 1 cup (6 1/2 ounces) goat cheese, at room temperature 1 1/2 cups baby spinach Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling. To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
Tyler's Texas Chili 3 dried ancho peppers, stemmed and seeded 2 tablespoons dried oregano 2 tablespoons sweet paprika 2 tablespoons whole coriander 1 tablespoon cumin seed 1 tablespoon chili powder 3 tablespoons extra-virgin olive oil 2 onions, chopped 3 pounds beef chuck, cut into 1-inch cubes Kosher salt and freshly ground black pepper 6 cloves garlic, chopped 1 canned chipotle chile, chopped 1/2 jalapeno pepper, chopped 2 (28-ounce) cans whole tomatoes, hand crushed 1 cinnamon stick 1 teaspoon sugar 2 tablespoons masa harina Grated queso fresco, for garnish Cilantro leaves, for garnish Lime wedges, for garnish Instructions: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
Carrot Wellington 1 pound carrots, ends trimmed, peeled 1 tablespoon olive oil 2 teaspoons honey Kosher salt and freshly ground black pepper One 10-ounce package white button mushrooms 2 tablespoons unsalted butter 1 clove garlic, minced 1 shallot, minced All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed 3 ounces goat cheese, crumbled 1 tablespoon minced fresh flat-leaf parsley 1 large egg, lightly beaten Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On one prepared baking sheet, toss the carrots with the olive oil, honey and some salt and pepper. Bake until fork-tender, 20 to 25 minutes. Remove from the oven and reduce the oven temperature to 400 degrees F. Put the mushrooms in a food processor and pulse until finely chopped. In a medium skillet over medium heat, melt the butter. Add the garlic and shallots and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the mushrooms and cook until all the water has been released and the mushrooms are browned, 8 to 10 minutes. Season with salt and pepper. Let cool completely. (This step can be done a day or two in advance.) Sprinkle a clean, flat surface with flour. Use a floured rolling pin to roll out the puff pastry to approximately a 10-by-12-inch rectangle. Use a spatula to spread the mushroom mixture onto the pastry dough, leaving a 1/2-inch border. Place the carrots in an even row onto the mushroom mixture, alternating big and little ends to make the layer flat. Sprinkle with the goat cheese and parsley. Use a pastry brush to coat the border of the pastry with egg wash, then roll the pastry 3 times onto itself, into a cylinder. Tuck the ends of the pastry under and pinch the ends closed with your fingers. Place on the remaining prepared baking sheet. Use the pastry brush to lightly coat the wellington in egg wash, taking care not to miss any spots. Using a paring knife, cut 4 slits down the center of the pastry. Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before slicing.
Gingerbread Cookie Pancakes 2 cups all-purpose flour 1 cup fine gingerbread cookie crumbs 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/2 teaspoon kosher salt 1/2 cup packed brown sugar 3 large eggs 1 cup milk 6 tablespoons unsalted butter, melted and cooled, plus more for the skillet 1/4 cup molasses Warm maple syrup and/or whipped cream, for serving Instructions: Preheat the oven to 250 degrees F. In a large bowl, combine the flour, gingerbread cookie crumbs, baking powder, pumpkin pie spice and salt. In a separate medium bowl, whisk together the brown sugar and eggs until foamy and light, then whisk in the milk, melted butter and molasses. Stir the wet ingredients into the dry until just incorporated. Heat a nonstick skillet or griddle over medium-high heat. Add a pat of butter and swirl to melt. When the butter is sizzling, ladle 1/4 cup batter into the center of the pan. Cook on one side until bubbles form and pop and the surface near the edges looks dry. Flip and cook for about 1 minute more on the second side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve warm with maple syrup and/or whipped cream.
Pimm's Cup Ice cubes 2 ounces Pimms Number 1 Cup 6 ounces ginger ale 2 ounces lemon lime soda or club soda 1/4 cup cucumber pieces or 1 cucumber spear Instructions: Put ice in a highball glass or mug. Add the Pimms and then the ginger ale and soda. Stir and garnish with cucumber. Serve.
Spiced Tuna Tartare with Cucumber Relish Ponzu and Black Sesame Seeds 2 pounds sushi grade tuna, small dice 1 teaspoon salt 1/8 teaspoon cayenne pepper 1/4 cup extra virgin olive oil Fresh white pepper, to taste 1 English cucumber, brunoise, with no seeds 1 teaspoon black sesame seeds 1/2 teaspoon salt 1 tablespoon pickled ginger, minced 1 jalapeno, brunoise, no seeds Juice of 1 lemon 1 cup lemon juice 1 cup soy sauce 1 cup chicken stock 1 1/8 cup chili oil 1/3 cup sesame oil 1 teaspoon butcher ground pepper Pinch ground cumin 1 teaspoon grated ginger Instructions: In a large mixing bowl place the tuna. Incorporate the remaining ingredients and mix thoroughly. Refrigerate tuna until needed. In a bowl combine all ingredients. Incorporate evenly and reserve until needed. Place all ingredients in a bain-marie. Wrap tightly with plastic and place in a double boiler and allow to steep for 3 hours. Allow sauce to cool then strain through a china cap. Reserve until needed. To plate place a mound of tuna tartare in the middle of the plate and surround with cucumber relish. Drizzle ponzu sauce around. Serve immediately.
Caribbean Chicken Medallions 3 tablespoons Jamaican jerk spice, divided 1 cup flour 1 egg 1/4 cup coconut milk 1 lime, juiced 4 boneless skinless chicken breast halves 1/2 cup canola oil 4 sprigs cilantro 4 scallions (root cut off, 5-inches remain, green top reserved) 4 ripe plantains 1 cup evaporated milk 1/2 brown sugar 1/4 teaspoon ground nutmeg 4 tablespoons unsalted butter 1/4 cup shallots, diced 1 jalapeno, seeded and diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, mashed and 1 clove, chopped 1 mango, peeled, pitted cut in half 1 lime, zested and juiced 1 cup sour cream 3/4 cup chopped fresh cilantro leaves Instructions: For the chicken: Preheat oven to 375 degrees F. In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside. For baked plantains: Preheat oven to 400 degrees F. Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented. For the mango cilantro cream sauce: Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend. For plating: On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.
Sweet Potato Puffs Nonstick cooking spray 1 cup leftover mashed sweet potato 3 tablespoons mascarpone cheese, chilled 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon pure vanilla extract All-purpose flour, for dusting 2 puff pastry sheets (One 17.2 ounce package), thawed according to package directions 1 egg, beaten 2 tablespoons cinnamon-sugar Instructions: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside. In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside. On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry. Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.
Triple Sec Cranberry Relish 1 (12-ounce) bag fresh cranberries 1 Granny Smith apple, peeled, cored, and diced 1 cup sugar 1/2 cup Cointreau or Grand Marnier orange liqueur 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Grated zest of 1 lemon Grated zest of 1 orange Instructions: In a medium saucepan over medium heat, combine the cranberries, apple, sugar, Cointreau, 1/2 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer until the cranberries start to pop, about 10 minutes. Remove from the heat, stir in the grated zests, and chill.
Smoked Pork Butt with Sweet and Smoky BBQ Sauce and Brussels Sprouts with Thai Chili Vinaigrette One 8- to 10-pound pork butt 1/4 cup cayenne pepper Kosher salt and freshly ground black pepper Sweet and Smoky BBQ Sauce, recipe follows Canola oil, for frying 1 pound Brussels sprouts, roots trimmed and halved lengthwise 1 cup Thai Chili Vinaigrette, recipe follows 1/4 cup chopped fresh cilantro 1 tablespoon sesame seeds, toasted, plus additional for garnish 4 lime wedges 8 ounces brown sugar 1 ounce Bourbon Barrel brand bourbon-smoked paprika 3 tablespoons cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder Kosher salt and freshly ground black pepper 30 ounces tomato sauce 18 ounces ketchup 8 ounces tomato paste 6 ounces honey 6 ounces molasses 6 ounces Bourbon Barrel brand bourbon barrel-aged Worcestershire sauce 4 ounces cola, such as Coca-Cola 4 ounces apple cider vinegar 2 ounces browning and seasoning sauce, such as Kitchen Bouquet 3 tablespoons liquid smoke 1 1/4 cups fish sauce 1 cup white sugar Zest of 3 limes plus 1/2 cup freshly squeezed lime juice 1/4 cup rice wine vinegar 2 tablespoons peeled and chopped ginger 1 tablespoon chopped garlic 1 teaspoon minced kaffir lime leaf 3 Thai chiles, de-stemmed and chopped 1/2 cup sambal oelek (an Asian chile paste) Instructions: For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour. Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings) For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner. Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps. In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined. Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out. Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.
That Ol' Cap Magic 1 batch Sauteed mushrooms 1/3 cup heavy cream 1/4 cup shredded Parmesan 1 teaspoon dried tarragon 1 to 2 tablespoons bread crumbs 10 large white mushroom caps Olive oil 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, crushed Bread crumbs Instructions: Heat oven to 350 degrees F. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.
Tagliata with Rosemary and Garlic Potatoes 2 cloves garlic 1 tablespoon peppercorns 1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick 1 small onion, quartered 1/3 cup plus 1 tablespoon olive oil 1 tablespoon good red wine vinegar 1 tablespoon Worcestershire sauce Coarse salt (recommended: Maldon) Approximately 8 cups arugula 2 lemons, quartered Rosemary and Garlic Potatoes, recipe follows 2 cloves garlic 1 tablespoon peppercorns 1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick 1 small onion, quartered 1/3 cup plus 1 tablespoon olive oil 1 tablespoon good red wine vinegar 1 tablespoon Worcestershire sauce Coarse salt (recommended: Maldon) Approximately 8 cups arugula 2 lemons, quartered Rosemary and Garlic Potatoes, recipe follows 3 pounds potatoes 1/2 cup garlic-infused oil Few sprigs fresh rosemary, torn Coarse salt (recommended: Maldon) 3 pounds potatoes 1/2 cup garlic-infused oil Few sprigs fresh rosemary, torn Coarse salt (recommended: Maldon) Instructions: Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short. Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that. Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side. Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short. Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that. Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side. Preheat the oven to 400 degrees F. Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt. Preheat the oven to 400 degrees F. Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.
Fougasse 2 2/3 cups/345 g sifted flour 1 teaspoon yeast 2 eggs 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary 1/2 cup sliced green olives 1 egg, optional Splash water, optional Instructions: Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes. Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour. Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like. Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F. Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.
Tea Latte 1 cup freshly brewed Irish breakfast tea, such as Barry's, Lyons or Bewley's Tea Honey, to taste Hot whole milk, for topping Instructions: Special equipment: a milk frother Froth the milk with a milk frother according to the manufacturer's instructions. Add honey to the tea to taste. Top the tea with dollops of frothy milk.
Heirloom Tomato and Pecorino Gratin 2 large heirloom tomatoes, cut into 1/4-inch slices Kosher salt and freshly cracked black pepper 3 tablespoons extra-virgin olive oil 6 fresh basil leaves, torn 1/2 cup grated Pecorino Romano cheese 1/4 cup toasted Italian breadcrumbs 1 teaspoon fresh thyme leaves Instructions: Preheat the oven to 400 degrees F. Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top. Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. Serve.
Air Fryer Taquitos and Charred Salsa 1 pound Roma tomatoes 1 small onion, cut into 8 wedges 1 serrano chile 1 clove garlic 1 tablespoon extra-virgin olive oil Kosher salt 1 cup chopped rotisserie chicken 1 cup (about 4 ounces) shredded Colby Jack One 4-ounce jar diced pimientos, drained 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon chili powder Kosher salt One 12.6-ounce package small \u201cstreet-size\u201d corn tortillas (24 tortillas) 1 cup refried beans Butter-flavored nonstick cooking spray Sour cream, for serving Shredded romaine lettuce, for serving Instructions: For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note). Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly. When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve. For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss. Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken. Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.
Watermelon Gazpacho 1 large tomato, pureed 1/2 serrano chile 2 cups cubed fresh watermelon 1 teaspoon red wine vinegar 1/4 cup extra-virgin olive oil 2 tablespoons minced red onion 1/2 cucumber, seeded and minced 2 tablespoons minced fresh dill, plus more for garnish Kosher salt and freshly ground black pepper 1/4 cup crumbled feta cheese Instructions: In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
Strawberry-Arugula Salad With Sweet Lime Vinaigrette 8 strawberries, hulled and thinly sliced (about 1 cup) 10 cups baby arugula 4 ounces parmesan cheese, crumbled with the tip of a knife (about 1 cup) 1 tablespoon dijon mustard 1 tablespoon sugar 2 tablespoons fresh lime juice 1/4 cup fresh orange juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Toss the strawberry slices, arugula and parmesan crumbles in a large bowl. Vigorously whisk together the mustard, sugar, lime juice and orange juice in a medium bowl, whisking between additions to dissolve all the ingredients. Add the olive oil in a thin stream while whisking with the other hand. (This is a perfect time to ask for an extra hand, or place the bowl in the center of a dish towel curled into a circle around the base to stabilize it.) Taste and season with a pinch of salt, if needed, and a grind or two of pepper. Toss the salad with some of the dressing and serve the rest on the side.
Pork and Vegetable Stir-Fry with Rice Pilaf 2 tablespoons olive oil 1/2 shallot, diced Kosher salt 2 cups chicken stock 1 cup long-grain rice 2 bay leaves 1 sprig fresh thyme 1 cup sliced almonds 3 scallions 3 tablespoons canola oil 2 cloves garlic, smashed 1 inch of ginger, peeled and grated One 10-ounce boneless pork chop, sliced very thinly 8 haricots verts/green beans, cut in half 4 shiitake mushrooms, julienned 1/2 large carrot, julienned 1/2 cup oyster sauce 1/2 cup shelled edamame 2 tablespoons soy sauce 1 tablespoon red wine vinegar 1 teaspoon chili paste Instructions: For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Preheat the oven to 350 degrees F. On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside. Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf. Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated. Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.
Creamy Mushroom Cheeseburger 1/4 cup olive oil 2 shallots, sliced 1 tablespoon minced garlic 2 cups sliced cremini mushrooms Dash balsamic vinegar 1/4 cup beef broth 1/2 cup mascarpone 3 tablespoons chopped chives Pinch salt Pinch cracked black pepper 2 pounds ground beef 4 teaspoons steak seasoning (recommended: Montreal) 8 slices smoked Cheddar 4 large seeded hamburger buns, split and toasted Dijon mayonnaise blend, for garnish (recommended: Dijonnaise) 1 cup french fried onion pieces Instructions: Preheat a grill on high. In a medium-sized saute pan over high heat, add 2 tablespoons of olive oil. Add the shallots, garlic and mushrooms and cook until a nice color develops, about 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil and a splash of balsamic vinegar. Whisk in the beef broth and bring the mixture to a simmer. Cook until the mixture thickens, approximately 3 to 4 minutes. Remove the pan from the heat, then mix in the mascarpone cheese, chives and the salt and pepper. Add the ground beef and steak seasoning to a medium bowl and mix well. Form the meat into 4 burgers. Put the burgers on the grill and cook for 4 to 6 minutes on each side. Top each with a slice of cheese and cook until the cheese melts, about 1 minute. Remove the burgers from the grill and put on a platter. Spread the cut sides of the rolls with Dijon mayonnaise blend and top with a burger patty. Sprinkle each burger with a liberal amount of fried onion pieces. Spoon a good amount of creamy mushrooms on top and cover with the other half of the bun. Serve.
Buckwheat Crepes 5 tablespoons unsalted butter, plus more for the skillet 2/3 cup buckwheat flour 1/3 cup all-purpose flour 1 3/4 cups whole milk 3 large eggs 1/2 teaspoon salt 1/4 cup chopped fresh parsley (optional) Sweet Onion Crepe Filling, recipe follows Sauteed Spinach Crepe Filling, recipe follows Creamy Mushroom Crepe Filling, recipe follows Citrus Shrimp Crepe Filling, recipe follows Instructions: Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired. Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate. Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes. Serve with assorted fillings. Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley. Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.
Chile Verde 30 Anaheim chiles, roasted 5 pounds pork shoulder 4 medium onions, sliced 10 whole garlic cloves, crushed 4 bay leaves 4 tablespoons dried oregano 3 (8-ounce) cans whole tomatoes, crushed by hand 4 cups water 1/2 cup chicken base Salt 1/4 cup all-purpose flour Fresh cilantro leaves, for garnish Instructions: Peel and crush the roasted Anaheim chiles; set aside. Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan. Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender. Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.
Duck and Wild Mushroom Gumbo 2 tablespoons vegetable oil 1 large duck (about 5 pounds), cut into 8 pieces 2 teaspoons Rustic Rub, recipe follows 3/4 cup vegetable oil plus 2 teaspoons 3/4 cup all-purpose flour 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 2 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanterelles 1 tablespoon minced garlic Salt and cayenne pepper 1/2 teaspoon dried thyme 3 bay leaves 2 quarts beef stock 2 cups water 2 cups cooked white rice 2 tablespoons chopped green onions 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Instructions: In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2 minutes on each side. Remove the duck from the oil and set aside. Combine the remaining oil and flour in the pot. Continue to cook, stirring the mixture constantly for 12 to 15 minutes, until a medium brown roux is formed; the roux should be the color of peanut butter. Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add the stock and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours, skimming any fat that may rise to the surface. Taste and adjust the seasoning if necessary. Serve the gumbo in shallow bowls and garnish with the rice and green onions. Serve with crusty bread. Combine all ingredients and store in an air-tight container.
Chicken Enchiladas 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes Instructions: Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Grilled Chicken Skewers 1/2 cup smooth peanut butter 1/4 cup soy sauce 1/4 cup honey 1 tablespoon minced ginger 1 teaspoon crushed red pepper flakes 1/2 teaspoon hot chili oil Juice of 2 limes 1/4 cup very hot water, plus more if needed Neutral oil, for the grill 2 pounds chicken tenders 1/2 cup minced fresh cilantro Good-quality barbecue sauce, for serving Instructions: Preheat a grill or grill pan to medium heat. To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside. Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro. Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.
Pineapple Fried Rice 1 ripe pineapple, for serving rice (optional) 4 cups cooked longgrain rice, such as jasmine, chilled 3 tablespoons vegetable oil 1 small onion, finely diced 5 cloves garlic, chopped 1 tablespoon grated fresh ginger 1 cup blanched, sliced Chinese long beans 1/2 cup seeded, diced tomatoes 1 cup finely chopped fresh pineapple 3 tablespoons Thai fish sauce 1 teaspoon sugar 3 green onions, thinly sliced diagonally Instructions: If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside. Crumble the cold rice between your fingers to separate the grains, and set aside. Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute. Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.
Vegan Banana Muffins 1 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon kosher salt 3 very ripe medium bananas, mashed (about 1 1/4 cups) 3/4 cup sugar 1/2 cup plain soy milk yogurt 1/2 cup vegetable oil 1 teaspoon pure vanilla extract Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps). Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.
Fried Wild Mushroom Mini Buns 3/4 cup warm water 1/8 cup sugar 1/2 tablespoon dry yeast 1/2 tablespoon melted lard 2 1/2 cups sifted all-purpose flour 5 tablespoons water Canola oil, for sauteeing, as well as deep-frying 3 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms, sliced 1 cup chanterelle mushrooms, broken into small pieces 1 cup shiitake mushrooms, sliced 2 teaspoons fresh minced thyme 1/2 cup red wine 1/2 cup veal demi-glace (1/2-cup chicken stock with 1/2-tablespoon dark soy saucee Instructions: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces. Fried Wild Mushroom Mini-Buns: In a hot saute pan coated with canola oil caramelize the shallots. Season. Add the crimini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glace and reduce until dry. Cool mixture before stuffing the buns. Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350 degrees until golden brown.
Costa Rican Enyucados 1 large yucca root (about 32 ounces) Fine salt All-purpose flour, for your hands, optional 2 1/2 cups shredded mozzarella (about 10 ounces) Vegetable oil, for frying Salsa rosada or preferred dip, for serving, optional Instructions: To peel the yucca, slice the root in half, then make a cut on the long edge. Peel back the outer skin. Alternatively, use a peeler to remove skin. Slice the yucca into 2-inch rounds. Put the yucca in a 3-quart stockpot. Add 1 teaspoon salt and cover with water, about 6 cups. Bring to a boil and simmer until the yucca is very tender, about 30 minutes. Drain excess water from the yucca, then mash until a puree is formed. Allow the puree to cool before forming the croquettes. Flatten about 1/2 cup (3 to 4 ounces) of yucca in your hands (you can use a bit of flour on your hands or food-safe gloves so the yucca doesn\u2019t stick). Place about 1 ounce of mozzarella in the middle and form the yucca around the cheese into a flat oval patty; set aside. Repeat with the remaining yucca and mozzarella. Pour about 1 inch of oil into a frying pan and heat over medium-high heat until bubbling. Carefully place half of the patties in the oil and fry, flipping about halfway through, until golden brown on the outside but still tender on the inside, about 5 minutes per side. Using tongs, remove the enyucados from the oil and allow excess oil to drain; sprinkle with salt. Place the enyucados on a plate covered with a paper towel to absorb additional oil. Repeat with the remaining patties. Serve with salsa rosada or your preferred dip, if desired.
Microwave Chocolate Tempering 1 kilogram 54-percent bittersweet chocolate, finely chopped 10 grams cocoa butter, finely chopped Suggested dippers: fruit, pretzels, cookies, etc. Instructions: Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F. Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F. Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free. Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.
Tempura Octopus Hot Dog Bites 2 tablespoons freshly squeezed lemon juice 2 tablespoons rice wine vinegar 2 teaspoons soy sauce 2 teaspoons sugar 1 small red chile, such as a Thai bird chile, sliced and seeded 1 clove garlic, minced 24 beef cocktail franks Vegetable oil, for frying 1/2 cup cornstarch 1 cup all-purpose flour 3/4 cup seltzer water 1 large egg Kosher salt 1/2 cup ice cubes Serving suggestion: sliced cucumbers Instructions: Stir together the lemon juice, rice vinegar, soy sauce, sugar, chile, garlic and 1 tablespoon water in a small bowl. Set aside. Slice one cocktail frank almost all the way in half lengthwise, leaving the top quarter of the frank intact. Rotate 90 degrees and slice again so you have 4 strips attached to the unsliced top of the frank. Using a sharp paring knife, cut each of the 4 strips in half so you have 8 \tentacles.\ Spread the tentacles and place upright on a microwave-safe plate. Repeat with the remaining cocktail franks, using 2 plates to lay out all the octopi. Microwave one plate at a time for about 30 seconds, or until the cocktail franks sizzle and the tentacles curl slightly. Let cool. The franks will keep the shape that they were microwaved in. Heat 1 1/2 inches of oil to 360 degrees F in a heavy-bottom pot or Dutch oven. Place the cornstarch in a shallow bowl. In a second bowl, whisk together the flour, seltzer, egg and 1/4 teaspoon salt until smooth. Add the ice cubes to keep the batter cold. Working in batches, dredge the octopi in the cornstarch, tapping off the excess, and then drag through the batter. Let the excess batter drip off so the tentacles stay defined. Carefully add to the hot oil, holding each octopus by one of the tentacles for the easiest dipping. Fry, turning, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. Serve with the dipping sauce and sliced cucumbers.
Neelys Homemade Peach Ice Cream 5 large ripe peaches, peeled, pitted and chopped 1/4 cup water 1 (12-ounce) can peach nectar 1 cup sugar 4 ounces sour cream 1 pint heavy cream 1/4 teaspoon vanilla extract 2 teaspoons lemon juice Praline Pecan Sauce, recipe follows 2 1/2 cups chopped pecans 1 cup light brown sugar 1 cup light corn syrup 1 stick butter, melted 1/4 teaspoon salt 1 teaspoon vanilla extract Instructions: Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature. Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an emersion blender mix together to incorporate. (If you do not have an emersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve. Serve warm Praline Pecan Sauce over ice cream. In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator.
Mussels Mariniere 4 tablespoons unsalted butter 1/2 cup chopped onions 2 tablespoons minced shallots 1 stalk celery, finely diced 1/4 cup chopped parsley 1/2 cup dry white wine Salt and freshly ground pepper 2 pounds (about 2 dozen) mussels, cleaned Instructions: In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender. Add the wine and bring to a boil. Season with pepper, add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside. Cook them for 5 to 7 minutes or until they open. Discard unopened mussels and set them in a deep bowl. Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly. Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve with warm French bread to sop up the juices.
Oyster Po' Boy 1 cup buttermilk 1 egg, beaten 2 tablespoons hot pepper sauce (recommended: Crystal) 1 teaspoon dried basil 1 teaspoon granulated garlic 1 teaspoon ground white pepper 16 medium-size oysters, shucked, liquid reserved 1/2 cup panko breadcrumbs 1/4 cup cornmeal 1/4 cup flour 2 tablespoons dried basil 2 tablespoons granulated garlic 1 teaspoon cayenne pepper 2 to 3 teaspoons sea salt, divided 1 teaspoon fresh cracked black pepper 1/2 teaspoon hot paprika 1 1/2 cups canola oil 1 to 2 teaspoons sea salt 4 soft French or hoagie rolls, split 3 tablespoons butter, softened Miss Dixie's Remoulade, recipe follows 1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded 2 to 3 heirloom tomatoes, sliced 1/4-inch thick 1/2 cup thin sliced dill deli-style pickles 2/3 cup mayonnaise 1/3 cup loosely packed Italian flat-leaf parsley 2 tablespoons Memphis-style BBQ sauce 2 tablespoons Creole-style mustard 1 teaspoon Sriracha sauce 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 2 green onions, ends trimmed, roughly chopped 1 lemon, juiced 1 medium Anaheim pepper, roughly chopped 1/3 large red bell pepper, seeds removed 1/2 stalk celery Instructions: For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes. For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well. Heat the oil to 350 degrees F in a large cast-iron skillet. Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot. For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven. Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately. In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
Pork Chops with Pumpkin Grits and Swiss Chard 3/4 cup quick-cooking grits Kosher salt and freshly ground pepper 1 1/2 cups shredded pepper jack cheese (about 4 ounces) 3/4 cup canned pure pumpkin 1 tablespoon vegetable oil 4 boneless pork chops (3/4 inch thick; 1 1/4 to 1 1/2 pounds) 3 tablespoons unsalted butter 8 sage leaves 1 shallot, thinly sliced 1 bunch rainbow chard, stems removed and thinly sliced, leaves cut into 1-inch ribbons 1 tablespoon apple cider vinegar Instructions: Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm. Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm. Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops.
Easy Grilled Pork Chops 1/4 cup honey 2 tablespoons vegetable oil 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes Eight 1/2-inch bone-in pork chops (about 3 ounces each) Salt and freshly ground black pepper Instructions: Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right? Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!
Grilled Radicchio 2 round headed radicchio, halved or quartered according to size 3 to 4 tablespoons olive oil 1 garlic clove, minced 4 tablespoons balsamic vinegar Ground black pepper to taste Instructions: Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.
Swirly Sticky Buns 5 tablespoons butter 1 1/4 cups packed brown sugar 1/2 teaspoon vanilla extract 1 cup pecans, 1/2 cup chopped and 1/2 cup whole All-purpose flour, for dusting 1 1/2 pounds homemade or store-bought Danish dough Instructions: Preheat the oven to 375 degrees F. In a pot set over medium-low heat, melt the butter. Add 3/4 cup of the brown sugar, the vanilla and 1/4 cup water, and cook until the sugar dissolves. Spread 3 tablespoons of the sugar mixture on the bottom of a 9-inch round baking dish, and sprinkle the 1/2 cup whole pecans over the sugar mixture. Dust a clean surface with flour, and roll out the dough to a 10-by-14-inch rectangle. Cover the dough with the remaining 1/2 cup of the brown sugar, the 1/2 cup chopped pecans and the remaining sugar mixture. Starting at one of the long ends, gently roll the dough into a log. Gently pinch the seam with your fingers to seal, and then cut the log into 12 equal pieces. Place the dough in the baking dish and bake until golden brown, 30 minutes. Rest the sticky buns for 5 minutes. Place a flat serving platter over the baking dish and flip to remove the buns. Serve warm.
Apple Brown Betty 5 large Golden Delicious apples (about 2 pounds), peeled and thinly sliced 1 cup apple cider 3 tablespoons brown sugar, divided 1 teaspoon vanilla extract 1 teaspoon ground cinnamon, divided 2 tablespoons butter, divided 3 slices whole-wheat bread (1-ounce each) crusts included (to make about 2 1/4 cups crumbs) 3 tablespoons chopped walnuts Instructions: Preheat the oven to 350 degrees F. Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate. Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned. Excellent source of: Fiber and Manganese Good source of: Vitamin C
Cuban Baked Chicken with Sweet Peppers and Yellow Rice 1 chicken, cut into 8 pieces (about 2 1/2 pounds) Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 1 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1 cup medium- or long-grain rice 1 3/4 cups low-sodium chicken broth 1 cup peas, thawed frozen or cooked fresh Instructions: Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat. Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes. Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.
Garlic and Herb Chicken Panini 1 large baguette One 6.5-ounce container garlic and herb cheese spread, such as Rondele 1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows 6 slices deli provolone cheese 2 tablespoons extra-virgin olive oil Two 9-ounce bags refrigerated grilled garlic and herb chicken breast One 14-ounce can artichoke hearts, drained and roughly chopped One 5-ounce bag fresh spinach 1 tablespoon extra-virgin olive oil Pinch of red pepper flakes Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down. Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm. Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
Roasted Spaghetti Squash with Kale and Parm 1 large spaghetti squash 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 teaspoons oregano leaves 2 garlic cloves, minced 1/2 teaspoon red chili flakes 2 teaspoons kosher salt 6 to 8 turns freshly ground black pepper 1 large bunch kale 1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup) Instructions: 1. Preheat the oven to 350 degrees F. 2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. 3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti. 4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside. 5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.
Charred Corn Salad with Basil Vinaigrette 6 ears fresh corn on the cob, shucked 1 to 2 tablespoons canola oil Kosher salt and freshly cracked black pepper 1 1/2 cups packed fresh basil leaves 1 clove garlic, grated 1/4 cup cider vinegar 1/4 cup extra-virgin olive oil 1 (10-ounce) container small heirloom cherry tomatoes, halved 1/2 small red onion, cut into small dice Instructions: Preheat a grill pan over high heat. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.
Quick Black Beans with Rice 1/4 cup olive oil 1 medium onion, minced 4 cloves garlic, minced 1 jalapeno, seeded and minced 2 teaspoons kosher salt 1 pound dry black beans, sorted for pebbles and rinsed 2 sprigs epazote or Mexican oregano 1/2 cup chopped fresh cilantro Juice of 1 or 2 limes 4 cups cooked white rice 1/2 cup crumbled Cotija cheese Instructions: In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed. Just before serving, fold the cilantro and lime juice into the cooked rice. Garnish beans with the Cotija and serve alongside the rice.
Sunny Anderson's Caribbean Chicken Wings 1/2 habanero pepper, seeded and chopped 2 tablespoons soy sauce 2 tablespoons honey 2 tablespoons packed light brown sugar 1 tablespoon granulated sugar 1 teaspoon fennel seeds 1 teaspoon cayenne pepper 1 teaspoon allspice 1 teaspoon dried thyme 1/2 teaspoon ground ginger 2 cloves garlic, chopped 2 scallions, chopped 2 tablespoons apple cider vinegar 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 3 pounds chicken wings Instructions: Combine the habanero, soy sauce, honey, both sugars, fennel seeds, cayenne, allspice, thyme, ginger, garlic and scallions in a blender. Add the vinegar, lime juice and orange juice and blend until smooth. Place the wings in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate 4 to 6 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the wings from the bag, place on the lined sheets and bake 20 minutes. Meanwhile, bring the marinade to a boil in a small saucepan over medium heat and cook until reduced by one-third, about 10 minutes. Remove the wings from the oven and brush with the glaze. Raise the oven temperature to 400 degrees F and continue to bake until the wings are cooked through, 20 more minutes.
Cream of Mushroom Casserole 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 12 button mushrooms, brushed off with damp towel and chopped 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk or cream 1/8 teaspoon nutmeg, freshly grated or ground Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 shallot, thinly sliced 2 portobello mushroom caps, halved and thinly sliced 1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced 1 tablespoon fresh thyme, 4 sprigs, finely chopped Salt and pepper 1/3 cup dry white wine, eyeball it or, more stock 1 pound extra-wide egg noodles Butter 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded 3 tablespoons chives, 12 to 15 blades, chopped Instructions: Bring a large pot of water to a boil for the egg noodles. Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper. Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off. Preheat broiler to high. While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce. Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.
Gnocchi Pesto Pasta Salad Kosher salt 1 pound gnocchi, from the fresh pasta section of the grocery store 1 cup cut green beans (trim the beans and cut into thirds) 1 cup frozen peas One 7-ounce container prepared pesto 2 tablespoons mayonnaise 2 tablespoons grated Parmesan, plus more for garnish, if desired Freshly ground black pepper Instructions: Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander. Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool. Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.
Scallion Oil 2 bunches fresh green scallions 1 tablespoon salt 1 cup neutral flavor vegetable oil such as canola or safflower Instructions: Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days. Make sure to choose very fresh, very green scallions for the best flavor and color.
Ham and Spinach Hash with Fried Eggs 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 tablespoons butter, divided 8 small red potatoes Salt and pepper 1 teaspoon fresh thyme leaves, chopped 1/4 teaspoon crushed red pepper flakes 1 medium red onion, chopped 1 large ham steak, finely chopped 4 extra-large eggs 2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, wrung dry in a kitchen towel 10 leaves fresh basil, chopped or torn, a few rounded spoonfuls of prepared store bought pesto may be substituted 2 plum tomatoes, seeded and chopped 1/2 cup grated Parmigiano-Reggiano, a couple of generous handfuls Instructions: Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness. While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.
Grilled Flank Steak with Peperonata 6 tablespoons extra-virgin olive oil, plus more for the grill 3 tablespoons balsamic vinegar 2 teaspoons dijon mustard 2 teaspoons chopped fresh thyme 2 cloves garlic, grated 1 1/2 pounds flank steak, trimmed and halved lengthwise Kosher salt and freshly ground pepper 1 red onion, sliced 1/2 inch thick and separated into rings 1 red onion, sliced 1/2 inch thick and separated into rings 6 Italian frying peppers (such as Cubanelle), quartered lengthwise and seeded Pinch of red pepper flakes 1/2 baguette or 1 demi baguette, split 2 tablespoons chopped fresh mint Instructions: Heat a grill to medium high. Whisk 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, the mustard, thyme and 1 grated garlic clove in a bowl. Rub all over the steak and season with salt and pepper; set aside. Combine 2 tablespoons olive oil and the remaining grated garlic in a small bowl; set aside. Toss the red onion and peppers with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper. Grill the vegetables, flipping, until lightly charred and tender, about 5 minutes. Transfer to a bowl; stir in the remaining 2 tablespoons balsamic vinegar and the red pepper flakes. Cover with plastic wrap and set aside. Brush the grill grates with olive oil. Grill the steak until browned, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest. Meanwhile, toast the bread on the grill. Remove and cut into pieces; brush the cut sides with the garlic oil and season with salt and pepper. Stir the mint into the pepper mixture. Thinly slice the steak against the grain. Serve with the peppers and garlic bread.
Banana-Coconut Daiquiri 1 large banana, sliced 1/2 cup white rum (or coconut water) 1/3 cup canned cream of coconut (such as Coco López) 1/4 cup fresh lime juice (from 2 limes) Maraschino cherries, for garnish Instructions: Freeze the banana slices on a plate until firm, at least 3 hours or overnight. Transfer the banana slices to a blender. Add the rum, cream of coconut, lime juice and 3 cups ice. Blend until smooth and thick, adding more ice if needed. Pour into large glasses; garnish each with a cherry.
Stuffed Tomatoes with Rice 8 thick-fleshed tomatoes, such as Roma 2 tablespoons grapeseed oil 1 tablespoon chopped ginger 1 small onion, chopped 1 tablespoon cumin seeds 1 teaspoon mustard seeds 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1 cup leftover rice 1/4 cup slivered almonds 1/4 cup raisins A dash of salt and pepper 2 tablespoons chopped fresh chives Olive oil, for drizzling 8 tablespoons chevre Instructions: Preheat the oven to 350 degrees F. Cut the tops of the tomatoes off and then take a thin slice off of the bottom so that they sit flat in a baking pan. Using a spoon, scoop out the seeds and pulp and reserve. Place the tomatoes into an ovenproof dish large enough to accommodate them. Heat the grapeseed oil in a large saucepan and add the ginger and onions. Stir and cook until the onions are just starting to turn golden, about 3 minutes. Add the cumin seeds, mustard seeds, cardamom and cloves, and continue to cook, about 1 minute. Stir in the leftover rice, almonds, raisins, reserved tomato pulp and salt and pepper, and cook for 3 minutes more. Stir in the chives, and then spoon the rice into the prepared tomatoes. Drizzle with some olive oil and the chevre, and then bake until the tomatoes slump and the tops are golden, 25 to 30 minutes.
Cachaca and Lime Syllabub 5 un-waxed limes 2 1/2 cups double cream or heavy cream 4 tablespoons caster sugar 5 tablespoons Cachaca* Instructions: Serving suggestion; biscuits Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes. In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed. Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes. Dress with the lime slices and serve with biscuits.
Green Bean with Grainy Mustard and Pecans 1 1/2 pounds fresh green beans, trimmed and halved 2 tablespoons grainy mustard 1/4 cup olive oil 1/2 cup chopped pecans Salt and freshly ground pepper Instructions: Steam the green beans in covered dish with a few tablespoons of water in the microwave for 3 minutes and set aside. Meanwhile, in a small saute pan, toast the pecans over medium-high heat, just until fragrant. In a large bowl, whisk the mustard and 2 teaspoons water together. Drizzle in the olive oil to make an emulsion and season with salt and pepper. Toss the hot green beans in the mustard sauce. Place in a serving dish and top with the toasted pecans.
Banana Cream Pie Flaky Pie Dough for a 1-crust pie, below 2 1/2 cups milk 2/3 cup sugar Pinch salt 1/3 cup cornstarch 3 large eggs 4 tablespoons unsalted butter, softened 2 teaspoons vanilla extract 2 large bananas, sliced 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract 1 1/4 cups all-purpose bleached flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 tablespoons (1 stick) cold unsalted butter 2 to 3 tablespoons cold water 2 1/2 cups (about 11 ounces) all-purpose bleached flour 1/2 teaspoon salt 1/4 teaspoon baking powder 16 tablespoons (2 sticks) cold unsalted butter 4 to 6 tablespoons cold water Instructions: Prepare and bake the crust. To make the filling, combine 2 cups milk, sugar and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around. To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily. To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible--about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily. Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Peas and Rice 2 tablespoons olive oil 1 cup finely chopped celery 1 cup finely chopped onions 1/2 cup finely chopped green bell peppers 1 tablespoon barbecue seasoning, such as Swamp Venom 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cloves garlic, finely chopped 2 1/2 cups chicken broth 2 bay leaves 1 3/4 cups long grain rice One 15-ounce can black-eyed peas 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh parsley Instructions: In a medium pot set over medium heat, add the oil. Saute the celery, onions and green bell peppers for about 5 minutes. Stir in the seasoning, salt, pepper and garlic and cook for 1 minute. Add the broth and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce the heat to a simmer until all liquid is absorbed, 15 to 20 minutes. Remove the bay leaves and add the oregano and parsley. Mix well and serve.

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