Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Pepperoni and Cheese Scrambled Eggs 1 teaspoon grapeseed oil 1/2 pound beef pepperoni, peeled and sliced thinly lengthwise at the deli 2 tablespoons butter 6 eggs 3/4 cup milk or cream Salt and freshly ground black pepper 1 cup grated white or yellow cheese 2 tablespoons scallions, white and tender green parts only, sliced on the bias Instructions: Heat grapeseed oil over medium-high heat in a large skillet. Fry pepperoni, transfer to paper towels to drain, pour off fat and wipe out pan. Melt butter in pan over medium heat. Whisk together eggs and milk, add to pan, and season with salt and pepper. Loosen edges to prevent eggs from sticking. When eggs begin to set, sprinkle with cheese and top with pepperoni and scallions. Remove from heat. Cover and let carryover cook until firm.
Pork Tenderloin with Roasted Peaches and Chili Lime Butter 1 pound butter, at room temperature 1/4 cup minced parsley 1/4 cup finely minced shallots 1 teaspoon white miso 2 Fresno chiles, finely minced Zest of 2 limes Kosher salt and freshly cracked black pepper 2 teaspoons kosher salt 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon freshly ground black pepper 1 pork tenderloin, 1 to 1 1/2 pounds Olive oil 4 peaches, halved and pitted Olive oil Kosher salt and freshly ground black pepper 1 tablespoon lime juice 3 tablespoons olive oil 2 teaspoons Dijon Kosher salt and freshly ground black pepper 4 cups watercress Whole cilantro leaves Whole parsley leaves Instructions: For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter. For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour. Preheat half of a grill to medium-high heat. Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes. For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter. For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together. To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.
Chimichurri Chicken Six 8-ounce boneless skin-on chicken breasts Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil 1/4 cup grapeseed oil 1 cup packed fresh flat-leaf parsley 1/3 cup red wine vinegar 1/4 cup packed fresh cilantro 2 tablespoons honey 2 tablespoons fresh oregano 3 cloves garlic 1 shallot, chopped 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil 2 tablespoons grapeseed oil 4 cups peeled and large-diced sweet potatoes 1 teaspoon dark chili powder 1 pinch cayenne 1/4 cup molasses 2 bunches kale, cut into a chiffonade Kosher salt and freshly ground black pepper 1/4 cup fresh flat-leaf parsley, chopped Instructions: For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes. For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it. For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes. Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart. Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper. To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.
Skirt Steak with Chermoula 1 teaspoon coriander seeds 3/4 cup olive oil 1 teaspoon cumin seeds 1 cup fresh cilantro leaves 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh mint leaves 1 teaspoon smoked paprika 1/2 teaspoon crushed red pepper flakes 2 small cloves garlic, roughly chopped 1 lemon, zested and juiced Kosher salt and freshly ground black pepper 1 1/2 pounds skirt steak Instructions: Toast the coriander and cumin seeds in a small pan over medium heat until fragrant, about 2 minutes. Put the seeds in a blender along with the olive oil, cilantro, parsley, mint, paprika, red pepper flakes, garlic, lemon zest and juice and 1 teaspoon salt. Blend until smooth. Remove half of the chermoula to a bowl and set aside. Sprinkle the steak with salt and pepper and place in a resealable plastic bag. Pour in the remaining half of the chermoula. Seal the bag and marinate at room temperature for 1 hour. Preheat a grill to medium high. Grill the steak, turning once, until charred and cooked to medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain. Serve with the reserved chermoula.
Eggnog - Slimmed 3 cups non-fat milk 2 (1 by 2-inch) pieces orange zest 1 cinnamon stick 2 large eggs 1/2 cup sugar 1 tablespoon pure vanilla extract Serving suggestion: Ground cinnamon Instructions: In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon. Heat over medium-high heat until just below a boil. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk. Reheat the milk mixture to a simmer over medium heat. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly. Pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened, about 4 minutes. Don't let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold. When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve eggnog in cups dusted with cinnamon.
Macaroni and Cheese with Kale Kosher salt and freshly ground black pepper 1 pound elbow macaroni 1/4 cup plus 3 tablespoons extra-virgin olive oil 1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups) 4 garlic cloves, finely chopped 2 1/2 cups half-and-half 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly grated nutmeg Two 8-ounce packages cream cheese, at room temperature One 8-ounce block sharp Cheddar, grated 1 cup grated Havarti cheese 1 cup panko bread crumbs Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside. Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside. Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth. Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.
Lentil Loaf 2 tablespoons vegetable oil, plus more for the loaf pan 1 cup brown lentils 1/2 small yellow onion, finely diced 1 carrot, finely diced 2 stalks celery, finely diced 2 Yukon gold potatoes, finely diced 1/2 teaspoon granulated garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon crushed red chile flakes 2 1/2 cups vegetable stock 1 tablespoon tamari or soy sauce 2 teaspoons poultry seasoning 1/2 teaspoon hot sauce 2/3 sleeve saltine crackers, crushed 5 eggs, lightly beaten 1/2 cup shredded Cheddar Tangy Tomato Sauce, recipe follows 1 cup ketchup 2 tablespoons brown sugar 2 teaspoons yellow mustard 1/4 to 1/2 teaspoon hot sauce Instructions: Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside. Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes. Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes. Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.
Pizza Alla Vodka Sheet-Pan Pizza Dough 3 tablespoons extra-virgin olive oil 1 small onion, chopped 3 cloves garlic, minced Pinch of red pepper flakes 2 tablespoons tomato paste 1 28-ounce can whole peeled tomatoes Kosher salt 1 cup heavy cream 1/4 cup vodka 1/4 cup grated pecorino romano cheese, plus more for topping 1/4 cup grated parmesan cheese, plus more for topping 1 1-pound ball fresh mozzarella, sliced Fresh basil, for topping Instructions: Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour. Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until softened, 30 seconds. Add the tomato paste and cook, stirring, 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring, until thickened, 12 to 18 minutes. Stir in the heavy cream and simmer until slightly thickened, 3 to 5 minutes. Carefully add the vodka; cook 1 minute. Season with salt. Puree the sauce in a blender. Remove 1 cup sauce to a bowl; set aside for serving. Refrigerate the remaining sauce until cooled. Sprinkle the pecorino and parmesan over the dough. Top with the mozzarella, leaving a 1/2-inch border. Spoon the cooled vodka sauce over the top. Sprinkle with more grated cheese. Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is bubbling, 15 to 20 minutes. Let cool slightly. Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Top with basil and more grated cheese. Serve with the reserved sauce.
Instant Pot Stuffed Peppers 4 large bell peppers, preferably red, orange and/or yellow (2 to 2 1/4 pounds total) 2 tablespoons olive oil 1/2 medium yellow onion, diced 4 cloves garlic, minced Kosher salt and freshly ground black pepper 12 ounces lean ground beef (90 percent lean) 2 plum tomatoes (about 8 ounces), cored and diced 1/4 cup low-sodium chicken broth 2 tablespoons tomato paste 1 tablespoon chili powder 2 teaspoons fresh thyme leaves 1 1/2 cups shredded sharp Cheddar 3/4 cup pre-cooked white or brown rice 1 tablespoon chopped fresh parsley Instructions: If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside. Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl. Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.
Mini Cuban Reubens with Pulled Pork and Orange Mayo 2 pounds pork butt, cut into fist-size chunks Kosher salt 1/2 cup garlic cloves 2 cups fresh orange juice 1/2 orange, peels only 1 head red cabbage, cored and shredded 2 cups red wine vinegar 1 cup orange juice 1/2 cup honey 1/4 cup kosher salt 1/2 cup mayonnaise 1/2 cup Dijon mustard 8 slices rye bread 12 ounces Gruyere cheese, grated 16 dill pickle chips 4 tablespoons unsalted butter for finishing Instructions: For the pork: Season the pork pieces with salt and place in a stove-top pressure cooker. Add the garlic, orange juice and orange peels. Place the lid on top put over high heat. Once it comes to pressure, cook on high pressure for 45 minutes. When finished cooking, cool and release pressure according to manufacturer's directions. Very carefully open the cooker and, using a slotted spoon, transfer the pork to a plate. Strain the remaining liquid into a high-sided saute pan over medium-high heat, reserving the softened garlic for later, and reduce until a glaze consistency, 5 to 10 minutes. This will be for your Orange Mayo. When the pork is cool enough to handle, using 2 forks or your fingers, shred it, transfer it to a heatproof bowl, and pour the reduced cooking liquid over the meat. For the kraut: Add the shredded cabbage, vinegar, orange juice, honey, and salt to a large saucepan and bring to a boil over medium-high heat. When the liquid comes to a boil, remove from the heat and let cool in the liquid to room temperature. Once cooled, remove the quick pickled cabbage from the liquid and put into a bowl, storing in the refrigerator until needed. For the orange mayo: Add the mayonnaise, mustard and softened garlic to a large bowl and whisk to combine making sure the garlic is thoroughly blended. Pour in about 1/2 cup of the reduced orange sauce and whisk until thoroughly smooth. Taste and adjust seasoning as needed. Line up all of the bread slices on a work surface. Spread each slice with 1 tablespoon of the orange mayo. Top half of the bread slices with 1/8 of the grated cheese, one-fourth of the pork, a small mound of the kraut, 4 pickle chips, and a second layer of grated cheese. Close the sandwiches with the remaining mayo-bread slices. Line a large platter with paper towels. Preheat a double burner cast iron griddle pan over medium heat and add 2 tablespoons butter. Once the butter has melted, turn down the heat to low, add 2 sandwiches, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches. Cut the sandwiches in quarters, plate, and serve.
Pulled Pork Sandwiches 2 jars (16 ounces each) Pace® Picante Sauce 1 can (about 16 ounces) jellied cranberry sauce, cut up 1 cup packed brown sugar 1/3 cup prepared mustard 1 teaspoon freshly grated or ground nutmeg 1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks 24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds Shredded lettuce Prepared coleslaw Instructions: Stir the picante sauce, cranberry sauce, sugar, mustard and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes. Add the pork to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is fork-tender. Remove the pork from the sauce and cool slightly. Shred the pork, using two forks. Return the pork to the sauce and heat through. Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw.
Beer Battered Steak on a Stick 6 cups peanut oil 2 cups sifted all-purpose flour Salt Fresh black pepper Cayenne pepper, to taste 4 eggs 1 cup Brooklyn Belgian Ale 1 cup buttermilk 1 NY Strip or Filet Mignon Long wooden skewers Instructions: In a large heavy-bottomed stockpot, heat the peanut oil to 350 degrees. In a large bowl mix the sifted flour with salt and pepper. In another large bowl mix the eggs, beer, and buttermilk. Slice the steak into thin 1-inch pieces and then place them in the flour first, then the beer mixture and then back into the flour. Shake off any excess flour and then drop into the hot oil for 2 minutes. Remove from oil and allow to cool for about 30 seconds before attempting to eat. Serve with jalapeno remoulade.
Curry Up Ice 1 1/2 ounces gin 1-ounce saffron simple syrup, recipe follows 1-ounce fresh lemon juice Splash club soda Lemon peel, for garnish 2 cups water 1 cup sugar 1/2 teaspoon saffron Instructions: Fill a cocktail shaker with some ice. Add gin, simple syrup and fresh lemon juice. Shake. Strain into an ice-filled Collins glass and top with a splash of club soda. Garnish with a lemon peel.; In a sauce pan over high heat, combine all the ingredients. Bring to a boil, and when sugar is fully dissolved remove from the heat. Let cool for 20 minutes, then strain.
Stuffed Mushroom Lasagna 12 portobello mushroom caps, cleaned and gills removed 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 pints cremini, baby bella or white button mushrooms 3 cloves garlic, chopped 2 shallots, roughly chopped 1/4 cup Marsala 1 tablespoon chopped fresh thyme 2 cups low-fat ricotta cheese 1/2 cup grated Parmesan Nonstick cooking spray, for spraying the baking dish and foil 1 recipe Lightened-Up Bechamel, recipe follows 12 no-boil lasagna noodles 12 ounces baby spinach, cooked and drained of all moisture 16 ounces low-fat mozzarella, sliced (preferably from a deli or pre-packaged slices) Fresh basil leaves, cut into chiffonade, for garnish 3 tablespoons olive oil 1/4 cup all-purpose flour 2 1/2 cups skim milk 1/2 cup grated Parmesan 1/8 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Brush the mushroom caps with 1 tablespoon of the olive oil, season both sides with salt and pepper and put on the prepared baking sheet with the interior sides down. Bake until shriveled and the liquid evaporates, about 30 minutes. Set aside to cool. Leave the oven on but lower the temperature to 375 degrees F. Add the cremini mushrooms, garlic and shallots to a food processor and pulse until the mixture is coarsely ground. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the mushroom mixture and stir. Cook, stirring every couple minutes, until the mushrooms begin to caramelize, about 8 minutes. Season with salt and pepper. Deglaze the pan with the Marsala and add the thyme. Set aside to cool. Once cool, whisk together the mushroom mixture, ricotta and Parmesan. Season with salt and pepper. Fill each mushroom cap evenly with the mixture. Spray the bottom of a 9-by-14-inch baking dish with cooking spray; spray one side of a piece of aluminum foil with the spray. Ladle a thin, even coating of the Lightened-Up Bechamel into the prepared baking dish. Top with 4 lasagna noodles, a third of the spinach and another layer of bechamel. Next, place 6 stuffed mushrooms evenly in 2 rows. Add a third of the sliced mozzarella followed by a layer of bechamel. Repeat with 4 more noodles, aother third of the spinach and then some bechamel. Place the remaining 6 stuffed mushrooms evenly in 2 rows and top with another third of the mozzarella and then some bechamel. Add the remaining noodles and spinach, then finally another layer of bechamel and the remaining mozzarella on top. Bake immediately, as the more time this sits, the more the shape and structure of the lasagna is compromised. Cover with the sprayed aluminum foil piece and bake on the middle rack until golden brown and bubbly, about 35 minutes. If you want extra golden brown cheese, place the lasagna in the broiler for a couple of minutes. Let the lasagna rest for at least 30 minutes before slicing with a sharp knife and scooping with a spatula. Garnish each slice with basil. Heat the oil in a medium saucepan over medium heat. Add the flour, whisking until smooth, and cook for about 1 1/2 minutes. Slowly add the milk while whisking constantly to prevent lumps. Bring to a low simmer and add the Parmesan, nutmeg and salt and pepper to taste. Set aside.
Spinach Frittata 4 large eggs 1/2 cup whole milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup shredded Swiss cheese 1 cup lengthwise-halved grape tomatoes 2 tablespoons salted butter 1 small onion, finely chopped 4 cups fresh baby spinach Instructions: Preheat the oven to broil. In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside. In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.
Spinach Soup 2 tablespoons olive oil 10 ounces baby spinach 2 cloves garlic, minced 4 tablespoons salted butter 1/2 medium onion, chopped 1/4 cup all-purpose flour 3 cups whole milk, plus more if needed Kosher salt 1/4 teaspoon cayenne pepper, plus more to taste Freshly ground black pepper Chopped fresh parsley and/or chives, for topping Instructions: Heat the olive oil in a large skillet over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside. Melt the butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Sprinkle in the flour and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add 2 teaspoons salt, the cayenne and a few grinds of black pepper and stir to combine. Cook, stirring constantly, until slightly thickened, about 5 minutes. Pour in the pureed spinach and cook until thickened, 3 to 5 more minutes. If the soup is too thick, stir in more warm water or milk. Check the seasonings, adding more salt, black pepper or cayenne as needed. Ladle into bowls and top with parsley and/or chives.
Munchy Bars 1 cup granola 3 tablespoons chocolate chips 3 tablespoons dried cranberries 3 tablespoons shredded sweet coconut 1/4 cup whole almonds 1/8 cup brown sugar 2 teaspoons vanilla extract 1/4 cup molasses 1/4 cup honey 1/4 cup corn syrup Instructions: Mix the granola, chocolate chips, dried cranberries, coconut, almonds, sugar, and vanilla extract together in a bowl. Combine syrup ingredients. Incorporate the syrup mixture into the dry ingredients and spread on a well-greased sheet pan and bake for 15 to 20 minutes at 350 degrees. Slice when warm and eat when cool;
Chicken and Dumplings 2 chickens (4 pounds each), backs removed and cut into 8 pieces each 1 large onion, coarsely chopped 6 cups water 2 bay leaves 1 1/2 teaspoons salt For the dumplings: 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 3 tablespoons butter 1 cup milk 7 tablespoons butter 10 tablespoons all-purpose flour 1/2 cup frozen green peas, thawed Salt and freshly ground black pepper 1/4 cup dry white wine 2 teaspoons Essence, recipe follows 1 teaspoon fresh thyme leaves 3 ribs celery, cut into 1/2-inch pieces on the diagonal 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal 1 large onion, cut into 1-inch pieces 1/4 cup heavy cream 3 tablespoons chopped fresh parsley leaves 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: Cut chicken backs, necks and wings into 1-inch pieces. For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables. Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use. In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste. Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Chrissy's Crab Chowder 1 yellow onion, diced 2 stalks celery, diced 4 ounces (1 stick) butter 3/4 cup flour 10 slices bacon, soft cooked and chopped 5 medium potatoes, peeled, diced and par-boiled for about 5 minutes 1/4 cup chopped fresh parsley 1/4 teaspoon paprika 1/8 teaspoon garlic salt 1/8 teaspoon celery salt 1/8 teaspoon white pepper 1 teaspoon seafood seasoning Salt and freshly ground black pepper 1 quart milk 1 pint heavy cream 1 can corn 1 pound Maryland blue crabmeat Instructions: In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
Classic Apple Tart 1 stick unsalted butter, cut into1-inch cubes, plus 1 tablespoon, melted 11/2 cups all-purpose flour, plus extra for rolling 1/4 teaspoon kosher salt 2 tablespoons sugar 3 Granny Smith apples 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon Instructions: Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball. Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes. Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.
Firecracker Burgers with Cooling Lime Sauce 1-1/2 pounds Ground Beef 6 sesame seed sandwich rolls, split, toasted 1 cup watercress or mixed spring greens Seasoning: 1 tablespoon curry powder 1 tablespoon Caribbean jerk seasoning 1 teaspoon salt Sauce: 1/2 cup reduced-fat mayonnaise 1/4 cup low-fat plain yogurt 1 tablespoon fresh lime juice 2 teaspoons grated lime peel 1/4 teaspoon salt Instructions: 1) Combine Ground Beef and seasoning ingredients in large bowl, mixing lightly but thoroughly. Shape into six 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. 2) Meanwhile, combine sauce ingredients in small bowl; set aside. 3) Spread sauce on cut sides of rolls. Place one burger on bottom half of each roll; top evenly with watercress. Close sandwiches.\n\nCooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Lobster Croutons with Golden Garlic, Chiles and Sourdough Sea salt Ice 2 to 4 lobsters 3/4 cup garlic, minced 3/4 cup extra-virgin olive oil 1/4 cup finger chiles or jalapenos, seeded and minced Ground black pepper Juice of 1/2 a lemon, plus more for serving 1/2 loaf sourdough bread 6 tablespoons butter Fresh chopped parsley, for serving Instructions: Bring a pot of salted water to a boil. Prepare an ice water bath. Cook the lobsters until done, about 4 minutes, and then shock them in the ice water bath. Remove the lobster meat from the shell and roughly chop. Reserve on ice until needed. Combine the garlic, oil, chiles, 3 teaspoons salt and 3 teaspoons pepper in a small pot and cook over medium-high heat, stirring, until the garlic is golden brown. Squeeze in the lemon juice and remove the pot from the heat. Stir well and keep warm until needed. Cut the sourdough into 1/2-inch-thick slices, and then cut into 3 1/2-inch-long by 1 1/2-inch-wide rectangles. Melt the butter in a saucepan and add the bread. Toast the bread until golden brown on both sides. Transfer the bread into a bowl and top with the chopped lobster. Drizzle with the garlic-chile oil, sprinkle with salt and top with chopped parsley and fresh lemon juice. Serve immediately while the croutons are still warm.
Turkey Cutlet with Tart Cherry Sauce 3 to 4 tablespoons butter or oil, plus 2 tablespoons cold butter, cut into 4 chunks, for finishing 1 1/2 pounds turkey breast cutlet, sliced 1/2-inch thick Salt and pepper 1/2 cup all-purpose flour 1 cup merlot wine 2 tablespoons orange juice concentrate 1 tablespoon brown sugar 1 (15-ounce) can tart cherries (recommended: Oregon) Instructions: Preheat the oven to 200 degrees F. In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil. Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey. Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste. Serve the turkey culets on individual plates with some sauce spooned over the top. Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.
New England-Style \Clam Chowder\ Kosher salt 15 raw Potato and Chive Gnocchi, recipe follows 1 tablespoon diced applewood smoked bacon 1 teaspoon minced garlic 1 teaspoon minced shallots 10 picked littleneck clams, reserved from Clam Stock 4 ounces Clam Stock, recipe follows 2 tablespoons heavy cream 1 tablespoon unsalted butter 1 teaspoon freshly squeezed lemon juice Freshly ground black pepper 10 picked celery heart leaves 1/4 teaspoon freshly squeezed lemon juice 1 teaspoon extra-virgin olive oil 2 tablespoons Crispy Shallots, recipe follows Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 piping hot, freshly baked potatoes 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 whole egg 1/2 bunch fresh chives, minced 1 1/2 cups all-purpose flour, plus more for dusting 100 live littleneck clams Kosher salt 5 cloves garlic, smashed 1 carrot, peeled and rough chopped 1 celery stalk, rough chopped 1 onion, peeled and rough chopped 1 tablespoon whole black peppercorns, cracked 5 sprigs fresh parsley 5 sprigs fresh thyme 3 bay leaves 5 shallots, thinly sliced on a Japanese mandoline 1 cup whole milk Oil, for frying 2 cups all-purpose flour 1 tablespoon kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 1 teaspoon cayenne pepper 1 teaspoon paprika Instructions: For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes. In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper. In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper. To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves. While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap. Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces. Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams. Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder. Soak the sliced shallots in the milk for 30 minutes. Heat oil in a deep-fryer to 250 degrees F. While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper.
Salad Tacos 1/4 cup sour cream 1/4 cup mayonnaise 1/4 cup crumbled blue cheese 2 tablespoons buttermilk 1 teaspoon hot sauce Juice of 1/2 lemon Salt and freshly ground black pepper 2 romaine lettuce hearts 2 cups quartered grape tomatoes or diced plum tomatoes Instructions: For the blue cheese dressing: Combine the sour cream, mayonnaise, blue cheese, buttermilk, hot sauce and lemon juice in a medium bowl. Mix together until well blended. Season with salt and pepper. For the salad: Cut off about 2 inches of the root end of each romaine heart and discard. Remove 8 outer leaves from each and place them spine-side down on a large serving platter. Chop up the remaining leaves into 1/2-inch-thick pieces and place in a large bowl. Add the tomatoes and blue cheese dressing and toss to coat. Evenly distribute the dressed salad among the whole romaine leaves. These can be held in the refrigerator for up to 1 hour before serving.
Grilled Pineapple Chicken Wraps 1/2 pineapple, peeled, cored and cut into 4-by-1-inch pieces 4 scallions, cut into 4-inch pieces 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Zest and juice of 1 lemon Zest and juice of 1 lime Zest and juice of 1 orange 1 tablespoon apricot jam 2 cloves garlic, minced 1 pound boneless, skinless chicken breasts Instructions: Preheat a grill pan over medium-high heat. Place the pineapple and scallions into a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper and toss to coat. Place in the grill pan and cook, turning occasionally, until softened and evenly browned, 7 to 10 minutes. Set aside. In a small mixing bowl, whisk the zests and juices of the lemon, lime and orange together with the remaining 2 tablespoons olive oil. Add the apricot jam, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to combine and set aside. Meanwhile, slice each chicken breast horizontally to create 2 thin pieces. Pound each piece to 1/2-inch thick and place in a shallow baking dish. Pour the citrus mixture over the chicken and refrigerate for 15 minutes. Remove the chicken from the marinade and lay it flat on a work surface. Sprinkle both sides with salt and pepper. Place 2 to 3 pineapple pieces and 2 scallion pieces in the center of 1 chicken fillet. Wrap the chicken around the pineapple and scallions and secure with toothpicks. Repeat with the remaining chicken, pineapple and scallions to create 4 wraps in total. Heat the grill pan over medium-high heat. Grill the chicken wraps, turning 90 degrees every 2 minutes, until evenly browned, 8 to 10 minutes total. Remove from the grill and let cool for 5 minutes. Remove the toothpicks and serve immediately.
Baked Parmesan Zucchini Fries Nonstick cooking spray 1/2 cup all-purpose flour Kosher salt 2 large eggs 2 1/2 cups panko breadcrumbs (see Cook's Note) 1/2 cup finely grated Parmesan 1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks Instructions: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag. Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.
Lion Head Meatballs 1 pound 2 ounces ground beef 2 ounces Shaohsing rice wine or dry sherry 4 cloves garlic, finely chopped 2 spring onions, finely chopped 1 egg, beaten 2 tablespoons freshly grated ginger 2 tablespoons light soy sauce 1 tablespoon toasted sesame oil 1 tablespoon cornstarch 1/2 teaspoon sea salt Pinch freshly cracked white pepper 3 1/2 ounces groundnut oil (peanut) 2 1/2 cups vegetable stock 11 ounces Chinese cabbage, quartered lengthwise from leaf to stem end 3 dried Chinese mushrooms, porcini mushrooms or shiitake mushrooms 1 tablespoon light soy sauce 1 tablespoon cornstarch, blended with 2 tablespoons cold water, optional Sea salt and freshly cracked white pepper 2 large spring onions (green), sliced Basic Glutinous Rice, recipe follows, for service, optional 11 ounces glutinous rice, rinsed 18 ounces water Instructions: For the meatballs: Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same direction. Using wet hands, scoop a large mound of the ground meat mixture, and mold it into a ball. The size should be a little larger than a golf ball. Transfer the meatball to a plate and repeat with the remaining mixture. For the assembly: Pour the groundnut oil into a large deep pan, and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. Cook for 4 to 5 minutes, or until browned. Pour all but 2 tablespoons of oil into a heat-proof bowl. Add the vegetable stock to the pan. Arrange the quarters of Chinese cabbage around the meatballs, curving them lengthwise around the sides of the pan, then add the mushrooms, and soy sauce. Bring everything to a boil. Cover the pan, reduce its heat, and cook gently for 15 minutes. Add the blended cornstarch slurry, if using, and stir until the sauce thickens. Remove the pan from the heat, and season with salt, and white pepper, to taste, and sprinkle over the spring onion slices. Transfer the dish to a warm serving platter, and serve immediately. Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes. Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve.
Broccoli and Broccoli Stem Salad 4 small heads broccoli with stems 3 tablespoons extra-virgin olive oil, plus additional for drizzling Kosher salt and freshly ground black pepper 1/4 cup Dijon mustard 1/4 cup extra-virgin olive oil 2 tablespoons creamed horseradish 1 tablespoon lemon zest plus 2 tablespoons lemon juice 2 pinches sugar or a dash of honey 10 to 12 fresh whole tarragon leaves 1 heaping cup baby arugula leaves Instructions: For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes. For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon. To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.
Crab-Coconut Cocktail 1/2 cup unsweetened coconut milk 1/2 to 1 tablespoon Mesa Grill Habanero Mango Hot Sauce (bobbyflay.com) Juice of 1/2 to 1 lime 2 teaspoons honey Kosher salt and freshly ground pepper 1 tablespoon chopped fresh cilantro 1/2 pound lump crabmeat, picked over 3 tablespoons finely diced mango 2 tablespoons thinly sliced endive 2 tablespoons thinly sliced radicchio Instructions: Whisk the coconut milk, hot sauce, lime juice and honey in a bowl and season with salt and pepper. Cover and let sit at room temperature, about 15 minutes. Gently fold in the cilantro, crabmeat, mango, endive and radicchio. Serve in shot glasses, if desired.
Cheesy Zucchini and Chicken \u201cEnchiladas\u201d 2 tablespoons vegetable oil 4 scallions, sliced (white and green parts separated) 2 cloves garlic, thinly sliced 1 tablespoon chili powder 3 cups shredded rotisserie chicken (skin discarded) 1 1/2 cups salsa (not chunky) 1 cup shredded Mexican blend cheese 3 to 4 medium zucchini Several dashes chipotle hot sauce, plus more for serving, optional 2 tablespoons sour cream Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside. Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total. Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your \tortilla\). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.
Grilled Yukon Gold Potatoes with Thyme and Garlic 4 large Yukon gold potatoes 2 tablespoons freshly chopped thyme leaves 2 teaspoons minced garlic 3 tablespoons extra-virgin olive oil Gray salt and freshly ground black pepper Instructions: Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender. Preheat a grill or grill pan on medium-high heat. Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.
Verde Maria 2 1/2 ounces Tomatillo Puree, recipe follows 1 1/2 ounces gin 1 ounce English cucumber juice 2 teaspoons fresh lime juice 1 teaspoon celery salt 1 teaspoon prepared horseradish 1 teaspoon green hot sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon freshly cracked black pepper 1 celery stalk, for garnish 12 tomatillos 2 ounces pickle brine from a jar of pickles 2 ounces English cucumber juice or water, plus more if needed. 2 tablespoons fresh cilantro, chopped 1 teaspoon kosher salt Instructions: Add the Tomatillo Puree, gin, cucumber juice, lime juice, celery salt, horseradish, hot sauce, Worcestershire and black pepper to a mixing tin, add large ice and shake vigorously. Single-strain over fresh ice into a glass, garnish with celery and serve. Preheat the oven to low broil. Put the tomatillos on a baking sheet and place under the broiler until roasted and blackened, about 5 minutes. Let cool. In a blender, combine the tomatillos, pickle brine, cucumber juice, cilantro and salt and blend until completely pureed. Add more cucumber juice or water if the mixture is too thick.
Low Carb \Mock\ Raisinettes 1/2 cup fresh blueberries 1-ounce unsweetened chocolate 1/2 cup sugar substitute (recommended: Splenda) 1 tablespoon hot water 1 tablespoon heavy cream, room temperature Instructions: Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes. When blueberries are frozen, make the chocolate ganache: Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water. Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use more or less than 1 tablespoon, as needed). Turn heat off, leaving bowl over hot water. Dip frozen blueberries a few at a time into the warm chocolate, remove quickly with a fork, and put them back on the waxed papered dish. Spread them around so that they don't make big bunches, and then put them back into the freezer for just a couple more minutes. Alternatively, put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with a fork. Put plate in the freezer for a few more minutes. Serve frozen and eat quickly before they melt.
Grilled Mushroom Salad with Mustard Shallot Vinaigrette 3 tablespoons olive oil 2 cloves garlic, peeled and finely minced 1 teaspoon fresh thyme leaves, coarsely chopped 1 teaspoon fresh oregano leaves, coarsely chopped Juice of 1/2 lemon 1/4 teaspoon salt and freshly ground black pepper 1 pound large Shiitake mushroom caps, stems removed, cleaned of all dirt 2 cups torn frisJe lettuce or fresh chicory leaves, washed and dried Instructions: To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.;
Red Velvet Gems 1/2 cup sifted powdered sugar 3/4 cup almond flour 1 tablespoon unsweetened cocoa powder Pinch fine salt 2 large egg whites 1 teaspoon red food coloring 2 teaspoons granulated sugar 4 ounces cream cheese, room temperature 2 tablespoons unsalted butter, room temperature 1/2 teaspoon vanilla extract 3/4 cup plus 2 tablespoons sifted powdered sugar Instructions: For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Fit a pastry bag with a round tip (preferably 3/8 to 1/2-inch in diameter). In a large mixing bowl, combine powdered sugar, almond flour, cocoa, and salt. Using an electric mixer, whip the egg whites and food coloring until the whites hold a soft peak. Add the granulated sugar and continue beating whites until they hold a firm peak. Using a large rubber spatula, gently fold egg whites into dry ingredients. After combined, move the rubber spatula back and forth a few times through the mixture until the batter looks slightly shiny. Fill pastry bag with mixture. Pipe 1-inch rounds approximately 1 inch apart. Let cookies sit out at room temperature for 20 minutes. Prepare filling (see instructions below). Bake cookies for about 25 minutes, or until the tops of the cookies feel dry and crisp. Remove cookies from oven and let cool completely on the baking sheet. Once cool, use a spatula to separate cookies from parchment paper. For the filling: Combine all filling ingredients and, using an electric mixer, beat until smooth and fluffy. Using a small spatula or knife, spread the flat side of half of the cookies with a dollop of filling, about 1/2 teaspoon each (you may have some leftover filling). Sandwich the remaining halves to the filling side.
Brined Smoked Turkey 1 cup salt 1 cup brown sugar 2 gallons vegetable stock 2 cups apple cider vinegar 3 tablespoons pickling spice 1 onion, quartered 1 carrot, chopped into 2-inch pieces 1 tablespoon whole peppercorns 4 bay leaves 1 (10 pound) bag of ice 2 gallons cold water 16 to 18 pound turkey 2 tablespoons Worcestershire sauce 4 tablespoon kitchen bouquet browning sauce 2 tablespoons salt Ground black pepper, to taste 2 tablespoons paprika 6 large oranges, quartered Instructions: Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours. Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together. Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.
Tapenade Aioli Dip 1 head garlic Canola oil, for drizzling Kosher salt 1 large egg plus 1 yolk 1 tablespoon lemon juice (1/2 lemon) 1 teaspoon Dijon mustard 1 cup olive oil 1/4 cup pitted Castelvetrano olives, plus more chopped for garnish 1/4 cup pitted Kalamata olives, plus more for garnish 1 tablespoon drained capers, plus more chopped for garnish 1 tablespoon chopped fresh rosemary, plus more for garnish 1 teaspoon anchovy paste Instructions: Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes. Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve. Before serving, garnish the aioli with chopped olives, capers and rosemary.
Italian Bagel Caprese 4 bagels, assorted flavors 1 package Stracchino or Crescenza cheese (or substitute another very soft cow's milk cheese) 2 ripe tomatoes, sliced 1/2 red onion, sliced, optional 12 fresh basil leaves Sea salt, for topping Instructions: Slice the bagels in half horizontally and slather the bottom cut sides with the Stracchino cheese. Top with the sliced tomatoes, onions if using, basil leaves and sea salt. Top with the bagel lids and serve.
Asian Marinated Pork Tenderloin 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1 teaspoon Asian chile paste (sambal olek) 2 teaspoons finely chopped ginger 1 clove garlic, smashed and finely chopped 2 scallions, sliced 1 tablespoon orange zest 2 boneless pork loin chops, 3/4-inch thick Canola oil Sugar Snap Peas and Spinach with Ginger, recipe follows Kosher salt Ice 1 pound sugar snap peas, stem end and strings removed Extra-virgin olive oil 1 (1-inch) piece ginger, finely chopped 2 cloves garlic, smashed 1 scallion, white and light green only, thinly sliced 1/2 pound baby spinach, washed but not dried, stems removed Instructions: In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes. Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan. Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices. Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve. Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent. Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl. Snappy!
Lemon Cake 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Instructions: Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Sherry Mustard 2 cups Dijon mustard 1 cup grain mustard 1/2 cup sherry vinegar 1/2 cup honey 12 cup finely chopped mint Salt and freshly ground black pepper Instructions: Combine all ingredients in a mixing bowl and season with salt and pepper.
Cajun-Spiced Grilled Shrimp with Remoulade 2 tablespoons lemon juice, from 1 lemon 2 tablespoons extra-virgin olive oil 2 teaspoons Cajun spice Kosher salt 1 pound large shrimp (10 to15 per pound), peeled and deveined 1 tablespoon chopped fresh flat-leaf parsley, for serving Lemon wedges, for serving 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons Cajun spice 1 tablespoon ketchup 1 tablespoon whole grain mustard 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon lemon zest Kosher salt Instructions: For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes. For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve. Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.
Herbed Cornbread 8 tablespoons unsalted butter, melted, plus more for the pan 1 1/4 cups stone-ground cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon granulated garlic 1 teaspoon kosher salt 1 cup frozen corn, thawed 1 cup buttermilk 2 large eggs 5 scallions, finely sliced (about 1/2 cup) 1/2 cup packed fresh basil, finely chopped 1/2 cup packed fresh dill, finely chopped Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-4 1/2-inch metal loaf pan and set aside. Combine the cornmeal, flour, sugar, baking powder, baking soda, granulated garlic and salt in a large bowl and set aside. Place the corn in a small bowl, then take 1 tablespoon of the cornbread mixture and sprinkle it over the corn; toss to combine. Sift out any excess powder from the corn and set aside. Whisk together the butter, buttermilk and eggs in a medium bowl. Pour the buttermilk mixture into the cornmeal mixture and mix until smooth, then fold in the scallions, basil, dill and corn. Pour the batter into the prepared pan and bake until golden brown and the center bounces back when lightly pressed with a finger, about 45 minutes. Let cool completely, then slide a knife around the edges and invert the bread onto a plate.
Chicken-Fried Steak with Cracked-Pepper Gravy 1 1/2 cups flour 1 1/2 teaspoons salt 2 teaspoons freshly ground pepper 1 teaspoon cayenne 2 eggs 1/2 cup cream 1/2 cup bock beer 2 cups vegetable oil 4 tenderized round steaks (about 1/2 pound each) 2 cups Cracked Pepper Gravy, recipe follows 1/4 cup unsalted butter 2 tablespoons flour 1 1/3 cup milk Salt, to taste 1 teaspoon cracked pepper Instructions: Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or waxed paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the cream and beer. Whisk to blend. Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes. Turn in the oil, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225-degree oven until all 4 are done. Pour Cracked Pepper Gravy over the steaks and serve. Melt the butter in a heavy saucepan. When the foam subsides, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.
Smothered Chicken Waffle Sandwich 3 tablespoons unsalted butter 1/4 teaspoon Cajun seasoning 2 scallions, thinly sliced 3 tablespoons all-purpose flour 1 cup chicken broth 1 cup whole milk 1 rotisserie chicken, skin and bones discarded, meat shredded (about 4 1/2 cups meat) Kosher salt and freshly ground black pepper Hot sauce, for seasoning 3 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons kosher salt 2 cups sour cream 1 cup whole milk 1 stick (8 tablespoons) unsalted butter, melted 6 large eggs, lightly beaten Nonstick cooking spray, for the waffle iron Instructions: For the smothered chicken: Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and scallions and cook, stirring, 1 minute. Add the flour and cook, stirring, 1 minute more. Whisk in the chicken broth and milk and bring to a simmer, whisking often, then simmer until thickened, about 2 minutes. Add the shredded chicken and stir until hot. Season with salt and a generous amount of black pepper, then add a few shakes of hot sauce. Keep warm or reheat before serving. For the waffles: Preheat a waffle iron on the hottest setting. Whisk the flour, sugar, baking powder and salt together in a bowl. In another large bowl, whisk the sour cream, milk, butter and eggs together. Add the flour mixture to the wet ingredients and whisk until just combined. Spray the waffle iron with cooking spray and make the waffles according to the manufacturer's instructions. Cut or break the waffles in half (2 squares per sandwich) and fill evenly with the hot smothered chicken.
Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle 5 ounces fillet of veal Salt and freshly ground black pepper 1 ounce pesto sauce 1 pork gut strings 1/2 aubergine (eggplant) 1 tablespoon extra-virgin olive oil, plus extra for drizzling and frying 4 basil leaves 1 ounce black truffles, julienned, plus extra for garnish 1/2 shallot, minced Instructions: Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside. To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil. In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness. Save the veal pan drippings, keeping it in a small saucepan at low heat. In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside. To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles.
Pastiera Napoletana 2 cups all-purpose flour 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon baking powder 1 stick unsalted butter 2 large eggs 1/2 cup hulled wheat kernels 1/2 teaspoon salt 1 tablespoon butter 3 tablespoons sugar 2 tablespoons flour 1/2 cup milk 1 egg 1 teaspoon vanilla extract 1 cup (1/2 pound) whole milk ricotta 1/4 cup sugar 2 large eggs 1/2 teaspoon orange flower water 1/2 cup diced candied orange peel Cinnamon One egg, well beaten with a pinch of salt Instructions: For the Pasta Frolla, combine dry ingredients in food processor and pulse to mix. Cut butter into 8 pieces and add. Pulse to mix in finely. Add eggs and pulse until dough forms a ball. Remove from work bowl, wrap and chill dough. Soak the wheat in water to cover overnight if possible. Drain the wheat and place in a pan with salt and water to cover by 3 to 4 inches and simmer until tender, about 2 hours. Add water as necessary to keep from drying out and sticking. Cool and refrigerate until needed. For the pastry cream, combine sugar and flour in a small, non-reactive saucepan. Stir well to mix and add the milk, slowly, whisking it in smoothly. Whisk in the egg. Cook over low heat, stirring constantly, until the pastry cream thickens and comes to a boil. Boil, stirring vigorously, about 1/2 minute. Remove from heat, stir in vanilla and scrape into a clean bowl. Press plastic wrap against the surface and chill. For the filling, place ricotta in a mixing bowl and stir the cooled pastry cream to make a smooth, creamy mixture; stir in the sugar, eggs and remaining ingredients. Stir in the cooked wheat kernels. Preheat oven to 350 degrees and set a rack in the lowest level. Butter a 9-inch cake pan, 2-inches deep. To assemble, cut off 1/3 of the Pasta Frolla and reserve it. Roll the 2/3 of the dough into a 14-inch disk and line the prepared pan with it. Allow the dough to hang over the edge of the pan. Pour in the filling and sprinkle it with the cinnamon. Roll the remaining 1/3 of the dough into a 10-inch square. Cut it into 10 1-inch wide strips. Paint the strips with the egg wash. Moisten the rim of the dough on the pan with the egg wash, and adhere 5 strips in each direction, forming a diagonal lattice. Trim away any excess dough even with the top of the pan and push the dough all around off the top rim of the pan so that it is completely within the pan. Bake about 45 minutes, until the filling is set and the pastry is light golden. Cool in the pan before unmolding. To unmold, invert onto a flat plate, lift off the pan, replace the pan with another plate or platter, then re-invert, so that the Pastiera is right side up. Serve the Pastiera at room temperature.
Garlic Bruschetta 4 heads garlic 6 ounces extra-virgin olive oil 16 plum tomatoes 1 cup fresh basil 1 cup fresh oregano 1 baguette Salt and pepper 8 (1-inch) slices goat cheese 4 fresh basil sprigs Instructions: Preheat oven to 350 degrees F. Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool. Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano. Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces. Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes. To serve, garnish with sprigs of fresh basil and serve immediately.
Braised Pig Tails 1 cup olive oil 4 pounds pig tails One 12-ounce can your favorite beer 2 tablespoons chopped fresh ginger 8 cloves garlic, chopped 2 medium carrots, chopped 2 large yellow onions, chopped 1 bunch celery, chopped 8 cups chicken stock or broth 10 sprigs fresh thyme 2 bay leaves Juice of 1 orange Salt 4 cups vegetable oil or shortening 1 cup all-purpose flour Barbecue sauce, for serving Toasted sesame seeds, sliced scallions and cilantro for serving, optional Instructions: Preheat the oven to 400 degrees F. Heat a large saute pan until hot, then add 3 tablespoons of the olive oil. When the olive oil begins to smoke, carefully place the pig tails into the saute pan. Sear the pig tails until golden, then remove from the pan. Repeat as many times as necessary to sear all the pig tails. Once the pig tails are removed from the pan, carefully add the beer and deglaze the pan. Heat a large oven-safe roasting pan until hot, then add the remaining 3/4 cup plus 1 tablespoon olive oil and cook the ginger, garlic, carrots, onions and celery until caramelized. Add the pig tails, then pour the chicken stock into the roasting pan (there should be just enough liquid to cover the pig tails and vegetables). Add the thyme sprigs, bay leaves, orange juice and two healthy pinches of salt. Cover the pig tails with aluminum foil and braise in the oven for 4 hours. Remove the foil and continue to bake for another 30 minutes. (This will allow the pig tails to gain a beautiful color and for the braising liquid to reduce.) Remove the pig tails from the roasting pan and strain the braising liquid. Refrigerate until ready to use. Once the pig tails are cool to the touch, trim the excess fat. Add the vegetable oil to a large pot and heat to 350 degrees F. Dredge each pig tail in flour and fry until crispy. Toss in your favorite barbecue sauce. Sprinkle with toasted sesame seeds, sliced scallions and cilantro if using.
Cherry-Pistachio Biscotti 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup sugar 3 large eggs 1 1/2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup chopped dried cherries 1/2 cup chopped pistachios Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long. Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.
Mini Meatloaf TV Dinner 1 tablespoon olive oil 1 small Spanish onion, 1/4-inch dice Kosher salt and freshly cracked black pepper 2 cloves garlic, minced 1/2 cup whole milk 1 tablespoon unflavored gelatin 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce, such as Tabasco 2 large eggs 2 pounds ground chuck 1 cup crushed butter crackers, such as Ritz 1/3 cup fresh parsley, minced 1/2 cup smoky BBQ sauce, such as Rufus Teague Smoky Apple 4 tablespoons brown sugar 4 tablespoons apple cider vinegar 2 tablespoons olive oil 1 pound russet potatoes, cubed, rinsed and dried Kosher salt and freshly cracked black pepper 2 teaspoons fresh rosemary, minced 2 cloves garlic, minced 1 pound green beans Olive oil, for the pan 1 lemon, zested and juiced Kosher salt and freshly cracked black pepper Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and cool. In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom. Add the meat along with the crackers, parsley and cooked onion and garlic; mix with your hands until evenly combined. Place the meat mixture on a parchment-lined sheet tray. Using your hands, and without overworking the meat, form into 6 football-shaped free-form loaves. For the glaze: In a small bowl, combine the BBQ sauce, brown sugar and apple cider vinegar. Slather the glaze over the meatloaves and bake, basting again halfway through, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes. For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, until golden, 6 to 7 minutes. Flip the potatoes using a fish spatula and lower the heat to medium low. Cover and cook until the potatoes are knife-tender, 7 to 8 more minutes. Toss the potatoes with salt and pepper. Add the rosemary and garlic, cover again, take off the heat and let infuse for an additional 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve. For the green beans: Bring a pot of water to a boil. Set up an ice bath. Blanch the green beans in the boiling water until bright green and tender, a few minutes. Remove from the water and immediately plunge into the ice bath. Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon zest and juice and salt and pepper to taste until warmed through, 2 to 3 minutes.
Squid Saute with Tomatoes and Garlic 1 1/2 pounds squid, cleaned 15 garlic cloves, peeled 1/2 cup olive oil 1 teaspoon salt 1 teaspoon freshly-ground black pepper 2 large tomatoes, peeled, seeded and diced 1 large bunch oregano, leaves only, chopped Instructions: Cut the squid bodies into 1/4-inch rings. Wash, dry and place in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing well to combine. Heat a dry, medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and oregano and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot. This dish works best when the squid is sauteed in batches. If the pan gets too crowded, it steams rather than sautes, which toughens the meat. This can be served over rice and beans as an entree, or with flour tortillas as an appetizer.
Chunky Ginger-Mango Barbecue Sauce with Mixed Grill 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 medium red onion, chopped 1 small red pepper, seeded and chopped 2 mangos, peeled and chopped Salt and freshly ground black pepper 1/4 cup tamari sauce 2 tablespoons Worcestershire sauce 1 (1-inch) piece ginger root, peeled 1 orange, zested and juiced 1 lime, zested and juiced 1/4 cup honey 1 cup chicken stock Hot sauce, a tablespoon or so 4 pieces boneless skinless chicken breasts or thighs 4 loin lamb chops 1 cup chopped arugula or frisee or mixed baby greens Handful basil or tarragon leaves, shredded or torn Instructions: Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk. Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.
Honey Ice Cream 1 cup whipping cream 1 cup half-and-half 3/4 cup raw local honey 1 tablespoon vanilla extract Instructions: Combine the cream, half-and-half, honey and vanilla in the canister of a commercial ice-cream maker and stir to combine. Freeze per manufacturer's instructions.
Blueberry Cake 12 eggs, separated 6 cups sugar 3 cups shortening 2 tablespoons vanilla extract 1 teaspoon salt 9 cups flour, plus additional for flouring blueberries and cake pan 2 tablespoons baking powder 2 cups milk 6 cups blueberries Butter, for greasing pan Instructions: Preheat oven to 350 degrees F. Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt. In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.
Blueberry and Toasted Pecan Salad 1/2 cup pecan halves 2 tablespoons butter, melted 1 cup fresh blueberries 5 cups fresh spinach leaves or green leaf, rinsed and dried 1/2 cup extra virgin olive oil 3 tablespoons good quality balsamic vinegar Instructions: Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach. To make vinaigrette, whisk together olive oil and balsamic vinegar. Drizzle salad with the vinaigrette and serve immediately.
Virginia Peanut Soup 2 tablespoons butter 1 medium onion, chopped 6 cups chicken stock 2 tablespoons all-purpose flour 1 cup heavy cream 1 1/2 cups natural peanut butter 2 teaspoons hot sauce 2 limes, juiced 2 tablespoons chopped peanuts 2 scallions, chopped Instructions: Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
Basic Cream of Vegetable Soup 3 tablespoons unsalted butter 1 cup chopped onion 1 potato, peeled and diced 2 cups water or chicken stock 1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas Salt and pepper 1/2 cup heavy cream Serving suggestions: French bread and a salad Instructions: In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
Cashew Chicken with Snap Peas 1 cup long-grain white rice 1 pound skinless, boneless chicken breasts, diced 1 tablespoon plus 1 teaspoon cornstarch 2 tablespoons plus 2 teaspoons low-sodium soy sauce 1/4 cup hoisin sauce 1 tablespoon rice vinegar 1 tablespoon sugar 2 teaspoons finely grated fresh ginger 2 cloves garlic, grated 2 tablespoons vegetable oil 8 ounces sugar snap peas, trimmed 1/2 cup roasted unsalted cashews Instructions: Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute. Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes. Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.
Gorgonzola Sauce 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or \dolce\) 3 tablespoons freshly grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Instructions: Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Honey-Roasted Peanut and Pretzel Caramel Corn Crunch 1 cup coconut sugar 1/4 cup honey 2 tablespoons brown rice syrup 1 cup unsalted roasted peanuts 5 cups unsalted popped popcorn 1 cup gluten-free mini pretzels Salt, for sprinkling Instructions: Line a baking sheet with parchment paper and set aside. In a small saucepan, cook the coconut sugar, honey, brown rice syrup and peanuts over medium-high heat, stirring occasionally, until a candy thermometer registers 290 degrees F, about 10 minutes. Meanwhile, add the popcorn and pretzels to a large heatproof bowl. Pour the sugar mixture over the popcorn and pretzels, and quickly stir to coat. Transfer to the prepared baking sheet, spreading out the caramel corn. Sprinkle with salt and let cool completely, about 30 minutes.
Lobster Rolls 1/4 cup mayonnaise 1 small stalk celery, peeled and minced 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh chives 2 teaspoons Dijon mustard 2 teaspoons minced flat-leaf parsley 1/2 teaspoon kosher salt Freshly ground black pepper 1 rounded tablespoon minced fresh basil leaves or 2 teaspoons minced dill (optional) 2 cups diced cooked lobster meat (about 14 ounces) 2 teaspoons unsalted butter, room temperature 4 hot dog rolls, New England-style preferred Instructions: In a large bowl, mix together the mayonnaise, celery, lemon juice, chives, mustard, parsley, salt, and pepper to taste. If using, add the basil or dill. Using a rubber spatula, gently mix the lobster with the dressing until just combined. Refrigerate for at least 1 or up to 24 hours. When ready to serve, heat a large skillet over medium-high heat. Melt 1 teaspoon of the butter. Add 2 hot dog rolls and toast them on their flat sides, about 30 seconds per side. Repeat with the remaining butter and rolls. Split the rolls open and fill with the lobster mixture and serve.
Mint Chocolate-Dipped Ice Cream Cones 6 ounces semisweet chocolate, chopped into small pieces 6 tablespoons vegetable shortening Kosher salt 1/4 teaspoon peppermint extract 8 small sugar cones 2 pints mint chocolate chip ice cream Sprinkles or mini chocolate chips, for decorating Instructions: To make a cone holder, first find a small cardboard box that will fit in your freezer (a shoebox works perfectly). Turn it upside down, and cut 8 X's evenly spaced across the bottom with a sharp knife. Push down on each X to make a hole into which you can place an ice cream cone so it will stand upright. Melt the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the mixture into a small bowl, and stir in the mint extract. Pour about 1 tablespoon of the melted chocolate mixture into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Let the chocolate set up at room temperature, about 15 minutes. Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes. Put your desired topping in a small bowl. If the remaining melted chocolate mixture starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds. Serve the cones immediately, or store them in the cone holder in the freezer until ready to serve. To freeze filled cones individually (for up to 2 weeks), roll each up in a large triangle of wax paper and tape closed.
Thai Hot and Sour Shrimp Soup 1 pound medium shrimp, shelled and deveined, butterflied, shells reserved 1/4 cup lime juice 4 teaspoons Thai fish sauce 1/4 cup minced fresh green chilies 2 tablespoons very finely-minced lemongrass, from tender inner part of stalk, plus 2 tablespoons thinly-sliced 2 teaspoons vegetable oil 4 cups chicken stock 2 tablespoons crumbled dried Kefir lime leaves (available in Asian markets or specialty food stores) 2 tablespoons finely-minced fresh coriander roots and stems 2 thick slices galanga root (available in Asian markets or specialty food stores) 2 medium shallots, coarsely chopped 2 teaspoons dried tamarind pulp (available in Asian markets or specialty food stores) 1/2 cup straw mushrooms, rinsed 2 heaping tablespoons fresh coriander leaves 2 teaspoons minced scallion Instructions: In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup. In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes. Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.
Pan Fried Garlic, Chive and Shrimp 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 1/2 tablespoon ginger 2 cups rock shrimp, rinsed, drained and chopped 2 cups chopped garlic chives (regular chives can be substituted) 2 eggs 1/2 tablespoon sesame oil Salt and white pepper to taste Canola oil to cook 1 to 2 cups chicken stock (may substitute water) 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. In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
Vegan Stuffing 4 tablespoons olive oil, plus more for greasing the baking dish 2 bags green tea 1 large onion, chopped 2 stalks celery, chopped 8 ounces sliced mushrooms 1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped fresh thyme Kosher salt and freshly ground black pepper 16 cups stale, 1-inch cubed white bread (about 1 pound) 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil. Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out). Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat. Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil. Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.
Bok a Bok Sesame Garlic Chicken Sandwich 1 brined boneless chicken thigh (Brine recipe follows) 1/2 cup cornstarch 1 quart Bok a Bok Chicken Batter, recipe follows Oil, for frying 1 cheap hamburger bun 2 tablespoons Lemon Aioli, recipe follows 1 tablespoon crispy onions 1/4 cup baby kale 1 tablespoon Sweet Soy Sesame Sauce, recipe follows 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 tablespoon black peppercorns 1/2 tablespoon granulated garlic 1/2 tablespoon granulated onion 2 bay leaves 1/4 cup kosher salt 1/4 cup granulated sugar 1 quart kosher salt 1 quart granulated sugar 12 quarts very hot water 2 cups cornstarch 3/4 cup rice flour 1/4 cup gluten-free flour 2 tablespoons vodka 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1 cup mayo Zest of 1 lemon and juice of 1/2 1/2 teaspoon ground black pepper 1/2 teaspoon kosher salt 1 tablespoon sesame seeds 1 tablespoon crispy garlic 1 tablespoon crispy onions 1/2 cup sweet soy sauce Instructions: Dredge the brined chicken in cornstarch. Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly. Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes. Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun. Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun. Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce. For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar. Add 2 quarts cold water and mix completely. For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week. To use the brine: Cover the meat in brine and refrigerate, 24 hours. Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days. Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve. Place sesame seeds, garlic and onions into a blender and puree until smooth. Transfer to a small mixing bowl and whisk in sweet soy sauce.
Lamb Shanks & Orzo 1 cup all-purpose flour Kosher salt and freshly ground black pepper 4 lamb shanks (1 to 1 1/2 pounds each) Grapeseed oil 2 tablespoons good olive oil 3 cups chopped yellow onions (2 to 3 onions) 2 cups medium-diced carrots (4 to 5 carrots) 2 cups medium-diced celery (3 stalks) 1 tablespoon minced fresh rosemary leaves 3 large garlic cloves, minced 2 (14.5-ounce) cans diced tomatoes, including the liquid 2 cups canned beef broth 1 1/2 cups dry white wine, plus extra for serving 2 bay leaves 2 cups orzo Instructions: Preheat the oven to 325 degrees. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks. Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook. Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.
Blue Corn Chip Nachos with Pepper Jack Cheese One 9-ounce bag blue corn chips One 15-ounce can black beans, drained and rinsed One 15-ounce can red beans, drained and rinsed One 15-ounce can no-bean chili 2 cups grated pepper Jack cheese 1 cup sour cream 1 tablespoon chili powder 4 scallions, finely sliced 1/2 cup pickled jalapeno slices 2 plum tomatoes, diced Instructions: Preheat a grill to medium-high heat. Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer. Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes. In a small bowl, combine the sour cream and chili powder and mix until well blended. Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.
Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil 12 (6-inch) flour tortillas 1 pound fresh mozzarella, thinly sliced 1 red onion, finely sliced 2 tablespoons coarsely ground black pepper Olive oil 1/4 cup Parmesan cheese 8 slices prosciutto di Parma, thinly sliced 1 cup olive oil 1/4 cup fresh rosemary leaves 1/4 cup coarsely chopped chives Salt and freshly ground pepper Instructions: Quesadilla: Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper. Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil. Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth. Strain through a fine strainer and store in the refrigerator.
Chilled Beets and Asparagus with Garlic Chive Blossoms 2 bunches baby beets, peeled and quartered 1 bunch asparagus, trimmed and cut on the bias 1 cup water 1/2 cup orange blossom water 1 1/2 cups sugar 1 tablespoon fresh lemon juice 1 bunch garlic chives with blossoms, roughly chopped 4 ounces goat cheese About 8 cups cleaned mixed greens, for serving Instructions: First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color! Place the quartered beets in a large saucepan and cover with cold water. Place over medium high heat and bring to a boil. Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender. Drain the beets and run them under cold water. Drain and set aside. As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes. Drain the asparagus and run it under cold water immediately. This is called blanching. Drain and add to the beets. In yet another saucepan, add the water, orange blossom water, sugar and lemon juice. Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly. Toss with the vegetables, and add the roughly chopped garlic chives. Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens.
Double-Stuffed Gingerbread Cookies 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup unsulfured molasses 1 teaspoon pure vanilla extract 1 large egg 2 1/4 cups all-purpose flour 1 tablespoon gingerbread spice 2 teaspoons baking soda 1/4 teaspoon baking powder Pinch kosher salt Clear or white sanding sugar, for decorating 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup spiced shortbread cookie butter spread, such as Lotus Biscoff Smooth Cookie Butter Spread Pinch kosher salt 1 1/2 cups confectioners' sugar Instructions: For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined. Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour. Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment. Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip. Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.
Italian Style Hero 1 hero roll, sliced 2 ounces sliced spicy cappicola 2 ounces sliced salami 2 ounces sliced provolone 1 ounce iceburg lettuce, shreaded 3 slices ripe tomato Extra virgin olive oil and red wine vinegar mixed 1 ounce mustard 1 ounce mayonnaise Instructions: Add meats and cheese to roll. Top with lettuce and tomato. Pour on oil and vinegar mix. Spread mustard and mayonnaise on roll, close and serve.
Sunny's Cheesy Bacon Cornbread Dressing 5 to 6 cups gently crumbled cornbread 1 cup shredded Cheddar Jack cheese 1 cup shredded mozzarella (get the kind with cream cheese in it for extra credit) 1/2 cup loosely packed chopped fresh parsley 2 chopped scallions, white and green parts Kosher salt and freshly ground black pepper 8 strips bacon 10 leaves fresh sage, finely chopped 1 stalk celery, finely chopped, leaves included if present 1/2 cup chopped red onion 3 cloves garlic, grated on a rasp 1 stick (8 tablespoons) unsalted butter, melted 1 cup buttermilk 1 cup chicken stock 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Nonstick cooking spray (butter flavor for extra credit), for the baking dish Instructions: For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper. For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss. For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed. Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray. Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.
BLT Bread Salad 1/4 cup thinly sliced red onion 6 ounces thinly sliced pancetta 1/4 cup extra-virgin olive oil 1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups) Kosher salt and freshly ground pepper 2 pounds mixed heirloom tomatoes, cut into 1 1/4-inch chunks 3 cups baby arugula 1 cup fresh basil leaves, roughly chopped 1/4 cup pitted kalamata olives, chopped 2 tablespoons red wine vinegar 2 ounces ricotta salata cheese, shaved Instructions: Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad. Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings. Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes. Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil. Toss and season with salt and pepper. Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta.
Earl Grey Tea Tart Lemon Rice Shortbread, recipe follows Generous 1 cup or 240 grams heavy cream 2 pinches Earl Grey tea 2 tablespoons or 40 grams honey 1 1/2 cup or 230 grams bittersweet chocolate, chopped Gold leaf, for garnish Assorted Exotic Fruits such as, lychees sliced, fresh current bundles and kiwi peeled and sliced Generous 1/2 cup cold unsalted butter Pinch salt 3/4 cup powdered sugar 1 large egg 1/4 cup rice flour Scant 2 cups cake flour 1 lemon, zested Instructions: Place the butter, salt, sugar, egg and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined. Add the cake flour and lemon zest and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap. When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Cut the dough into cookies with a round 2-inch plain cutter. The size of the cutter is determined by the size of mini tart pan you are using. Place the pieces in the flexible mini tart pan. Dock the dough. Bake in a preheated 350 degree F oven for 8 to 10 minutes, until lightly browned. Cool tart shells and reserve. Place the cream and honey in a heavy-bottomed saucepan and bring to a simmer. Remove from heat. Place the tea leaves in the cream. Cover and let sit for 8 minutes. Use a fine mesh sieve to strain the tea from the cream. Bring the cream to a boil one more time. Pour the cream over the bittersweet chocolate. Use an immersion blender and mix thoroughly. Pour the tea ganache into the cooled tart shells. This task will be easier if you use the automatic funnel or a cup with a spout. Place in the refrigerator for an hour. When the ganache has cooled, remove from the refrigerator. Use a knife to transfer gold leaf onto the top of some tarts. Other tarts can be topped with fresh exotic fruits. Enjoy!
Roasted Chicken Nachos With Green Chili-Cheese Sauce 4 medium tomatillos, husked and rinsed 2 jalapenos, stemmed 1/2 medium onion, peeled and quartered 2 garlic clove, peeled 1 handful fresh cilantro leaves, coarsely chopped 1 lime, juiced 1 teaspoon toasted cumin seeds Kosher salt 1/4 cup (1/2 stick) unsalted butter 1/4 cup all-purpose flour 2 cups chicken stock, at room temperature 4 cups shredded Jack cheese 1 (1-pound) bag salted corn tortilla chips 1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded 1 pint cherry tomatoes, halved 2 green onions, white and green parts, chopped 1 jalapeno, chopped 2 handfuls fresh cilantro leaves, hand shredded 2 limes, juiced Kosher salt and freshly ground black pepper Sour cream and guacamole, for serving Instructions: Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde. Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat. Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine. To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes. Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes 1/2 cup goat cheese 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes 1 tablespoon chopped shallot 1 teaspoon minced garlic 3 or 4 fresh basil leaves, cut in thin strips 4 5-ounce boneless chicken breast halves with skin Kosher salt and ground black pepper 2 tablespoons olive oil 1/4 cup butter 2 tablespoons lemon juice Fresh basil leaves, cut in thin strips Instructions: Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil. Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper. Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes. Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.
Hot Dog Ice Cream Sandwich 1 1/2 cups 35-percent cream, cold 12 ounces dark chocolate, finely chopped 1/2 cup white sugar 1 1/2 cups whole milk, cold Hot Dog Buns, for serving, recipe follows Raspberry \Ketchup\, for serving, recipe follows 1 teaspoon active dry yeast 1 1/4 cups whole milk, at body temperature 1 teaspoon white sugar 2 teaspoon kosher salt 2 3/4 cups all-purpose flour 2 cups bread flour 1 cup water, warmed to body temperature Oil, for greasing 1 egg, beaten 1 1/2 cups fresh raspberries 1 1/2 tablespoons white sugar 1 tablespoon lemon juice 1/4 teaspoon vanilla extract Instructions: Heat 1/2 cup of the cream and 6 ounces of the chocolate in a saucepan over medium heat, stirring constantly until the chocolate melts smoothly into the cream. Remove from the heat and stir in the sugar until it melts. Let cool slightly and then add into the milk. Whip the remaining cream in a separate bowl to soft peaks. Fold the whipped cream into the milk mixture until well combined. Transfer to an ice cream machine and churn until the ice cream is the consistency of soft-serve, 20 minutes. In the last 2 minutes, add the remaining 6 ounces chocolate. Transfer to a clean airtight container and freeze for 2 hours. Lay out long pieces of plastic wrap on the counter. Place 4 heaping tablespoons of ice cream into the center of the plastic and wrap up tightly into a dowel shape. Return to the freezer for 1 hour longer to set up firmly before serving. Serve on red checker paper in the Hot Dog Buns and drizzle with Raspberry \Ketchup\. Add the yeast to 1/4 cup of the milk and stir in the sugar. Let sit until the yeast begins to foam. Add the salt and then half of the flours, followed by the yeast mixture, half of the milk and half of the water to a stand mixer with the paddle attachment. Mix until a paste forms, and then add the remaining flours, 1 cup at a time, and the remaining milk and water until the dough begins to come together. Remove the paddle and switch to a dough hook, and then knead for 4 minutes. Form the dough into a ball and then transfer to a lightly-oiled bowl, spinning the bowl around the to make sure the dough is well coated. Cover with a tea towel and allow the dough to double in size, about 2 hours. Punch down the dough and form into 16 equal-size balls. Form the balls into 16 equal-size dowels and place side by side on a parchment-lined baking sheet, nearly touching. Allow the dough to double in size once again. Preheat the oven to 350 degrees F. Mix the egg with 1/4 teaspoon water in a bowl and brush each bun with egg wash. Bake until golden brown and fully cooked through, 20 minutes. Let cool completely before serving, about 1 hour. Combine the raspberries, sugar, lemon juice, vanilla and 1/4 cup water in a saucepot and boil for 5 minutes. Rub through a strainer using a ladle, and then add the pulp from the strainer back into the liquid and let cool before refrigerating until use.
Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad 2 cups peanut shells, from roasted peanuts 2 pork loins, trimmed, about 1/2 pounds each Kosher salt and freshly ground black pepper Steak seasoning (recommended: Montreal) or other quality steak seasoning Carrot pickled onion salad, recipe follows 2 cups ketchup 3/4 cup apple cider vinegar 1/4 cup tomato paste 3/4 cup peanut butter 2 tablespoons Dijon mustard 4 tablespoons ancho chili powder 4 tablespoons prepared barbecue sauce 3 ounces bourbon 1 small red onion, sliced thin 2 cups apple cider vinegar 3 tablespoons sugar 3 tablespoons kosher salt, plus more for seasoning 3 carrots, peeled and julienned 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped roasted peanuts 1 orange, zested and juiced 2 tablespoons peanut oil Freshly ground black pepper Instructions: Preheat the grill. Soak the peanut shells in water for 45 minutes. Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes. Preheat the oven to 400 degrees F. Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board. Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed. Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad. Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve. To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.
Caramelized Essence of Celery Consomme 14 ounces brunoised celery 1 1/2 pounds chicken meat, ground 1 3/4 ounces brunoised onions 1 3/4 ounces peeled and brunoised carrots 1 3/4 ounces brunoised leeks 2 egg whites 1 1/2 quarts veal stock, chilled 1 1/2 quarts chicken stock, chilled 2 whole tarragon sprig 8 whole parsley stems 10 whole black peppercorns crushed 2 whole bay leaves 3 whole thyme sprigs 10 ounces celery, cut into paysanne 10 ounces potatoes, cut into paysanne Instructions: In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized. Transfer to a stainless steel bowl, and set in an ice bath to cool. In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well. In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well. Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes. Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper. Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls.
Wilted Spinach Salad with Balsamic-Honey Vinaigrette 1 pound baby spinach leaves 1/4 cup olive oil, divided 1/4 pound prosciutto, cut in strips 1 garlic clove, minced 1 portobello mushroom cap, sliced 1/2 red onion, cut in rings 3 tablespoons balsamic vinegar 1 tablespoon honey 3 ounces Gorgonzola Salt and pepper Instructions: Trim, wash and dry the spinach thoroughly and place in a salad bowl. Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes. Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette. Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.
Meal Prep Chicken Bites 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch pieces 3 tablespoons dried parsley 2 tablespoons garlic powder 2 tablespoons dried dill 2 teaspoons onion powder 1/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Toss the chicken with the parsley, garlic powder, dill, onion powder, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper until evenly coated. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Reduce the heat to low, cover and cook undisturbed until the chicken is cooked through, about 5 minutes. The chicken will keep up to 4 days. Let cool completely before refrigerating. Ranch Style: Serve with ranch dressing for dipping and smashed potatoes and green beans alongside. Pesto Noodles: Toss the chicken with store-bought pesto and serve on top of buttered egg noodles. Buffalo Style: Toss the chicken with store-bought buffalo sauce and serve with carrot and celery sticks and roasted cauliflower. Greek Pita: Tuck the chicken into pita pockets and top with sliced red onion, cucumber and tomato, pitted olives and plain yogurt.
Clam Chowder 2 pounds potatoes, peeled and diced 4 pounds fresh or frozen clams, shelled and diced 1/4 pound salt pork, diced 2 small onions, diced 1 cup butter 1 cup flour 10 cups clam juice 2 pints half-and-half Salt and pepper Dash hot pepper sauce Dash Worcestershire sauce Instructions: Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half and half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.
Citrus Carrot Juice 1/4 cup (60 ml) water 1 cup (77 g) pineapple chunks 1/2 cup (65 g) chopped carrots 1/8 inch (3 mm) slice lemon, with peel 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached.
Lomo de Cerdo Relleno 4 ounces whole almonds, toasted (see cook's note), cooled, and finely ground 1/4 pound cooked ham, finely chopped 1/4 pound white mushrooms, chopped 2 hardboiled eggs, chopped 2 tablespoons finely chopped sage or 2 1/2 teaspoons dried sage, crumbled 1 teaspoons salt 1/2 teaspoons freshly ground black pepper 1 large egg 3 tablespoons olive oil 3 1/2 pound boned loin of pork (see cook's note) 1/2 cup full-bodied Spanish brandy 2 cups rich veal or beef stock Juice of 1 lemon 3 tablespoons cold unsalted butter, cut into 6 pieces Instructions: In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside. In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.
Chocolate-Caramel Banana Ice Cream Pie 8 chocolate graham cracker sheets 5 tablespoons unsalted butter, at room temperature 2 tablespoons sugar 1 tablespoon pure vanilla extract For the filling: 4 ounces milk chocolate, chopped 2 14-ounce cartons vanilla ice cream, softened 2 bananas, thinly sliced 3/4 cup dulce de leche or caramel sauce For the glaze: 2 tablespoons heavy cream 2 ounces milk chocolate, chopped 1 teaspoon light corn syrup Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely. Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour. Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours. Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.
Spiced Blueberry Jammin' 2 (12-ounce) bags frozen blueberries One (1 3/4-ounce) packet dry pectin 1/4 teaspoon star anise, ground fine 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground) 2 tablespoons lemon juice 5 tablespoons (2 1/2 ounces) cider vinegar 3 cups sugar 1/2 cup water Instructions: For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can. Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.) Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This \headspace\ is necessary for the jars to seal during processing. Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars) Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.) Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 -- 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 -- 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
One-Pot Lemon Ricotta Spaghettoni 2 tablespoons olive oil 1 bunch scallions, whites and greens thinly sliced and separated Kosher salt and freshly ground black pepper 1/2 teaspoon dried oregano Pinch red pepper flakes 1 clove garlic, minced Zest and juice of 1 lemon 12 ounces spaghettoni (or thick spaghetti) 1/3 cup grated Parmesan (about 1 ounce) 1/3 cup whole-milk ricotta Instructions: Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn\u2019t stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes. Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.
Mixed Seafood Salad 2 cups dry white wine 1 tablespoon whole black peppercorns 8 sprigs fresh thyme 4 bay leaves 4 sprigs fresh dill 2 serrano chiles, halved, seeded and deveined 2 lemons, quartered 1 bulb fresh fennel, cut into 1/8-inch slices 1 pound medium-large shrimp, peeled and deveined 1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cook's Note) 1 pound large sea scallops, halved 2 Meyer lemons, juice and zest of 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh oregano 1 teaspoon fresh ground black pepper 1 cup cherry tomatoes, halved 1/2 cup Kalamata olives, pitted, chopped 1/2 cup sliced pepperoncini peppers 2 orange bell peppers, cheeks only, cut into 1/4-inch dice 4 cups baby arugula 1 cup crumbled feta 2 tablespoons capers, drained Instructions: For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes. For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well. Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.
Mozzarella in Carrozza 6 slices white bread, crusts removed 1 fist-sized ball mozzarella, cut into approximately 1/4-inch slices, then strips 1/2 cup whole milk 3 heaping tablespoons all-purpose flour 1 egg Salt and freshly ground black pepper 1/2 cup olive oil (not extra-virgin), for frying Instructions: Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face.
The Diva Ice, as needed 1 cup mango juice 1 shot (1.5 ounces) vodka 1/8 teaspoon grated fresh ginger 1/8 teaspoon chopped fresh mint Instructions: In a cocktail shaker filled with ice, combine the mango juice, vodka, fresh ginger, and fresh mint. Pour the drink and the ice into a tall glass and serve.
Green Chicken Chili 2 tablespoons olive oil 1 pound ground chicken 1 large onion, diced 1 jalapeño, seeds removed for less heat if desired, minced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 4 cups low-sodium chicken broth 2 cooked chicken breasts, such as from rotisserie chicken, shredded 1 cup salsa verde 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cans cannellini beans, drained and rinsed 1/2 cup half-and-half Cheese Skulls, recipe follows Tortilla chips, sour cream, cilantro, chopped scallions, for serving 1 1/2 cups whole milk shredded mozzarella Instructions: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside. Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions. Preheat the oven to 400 degrees F. Place a 6-count skull mold on a baking sheet. Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes. Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
Three Pepper and Goat Cheese Frittata Olive oil, for cooking vegetables 1 jalapeno, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 onion, chopped 6 eggs 1 teaspoon dried oregano Salt and pepper 4 ounces goat cheese, crumbled 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 1 avocado, sliced Instructions: Preheat the broiler. Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes. In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top. Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.
Mini Breakfast Bagels 10 fresh bagels (not presliced) 14 ounces (400 grams) fresh curd cheese or cream cheese A large handful fresh chives 1 lemon, juiced Freshly ground black pepper 14 ounces (400 grams) wild smoked salmon Extra-virgin olive oil Instructions: Put the bagels on a cutting board and vertically slice into little rounds, across the diameter. Mix the curd cheese with some finely chopped chives, the lemon juice and black pepper. Taste and adjust the seasoning and lemon. To assemble, spread each piece of bagel with the curd cheese, place a twist of salmon on top, sprinkle with some freshly cut chives, and finally add a drizzle of the best extra virgin olive oil you can afford. (c) Jamie Oliver 2003
Basic Vanilla Milkshake 1/3 cup whole milk 10 ounces premium vanilla ice cream (about 1 3/4 cups, packed) Instructions: In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.
Tuscan Bread Soup: Pappa Al Pomodoro 3 tablespoons cold pressed extra-virgin olive oil 3 cloves garlic, crushed 1/2 teaspoon crushed dried hot peppers One 12-ounce can peeled whole tomatoes Sea salt and freshly ground black pepper 1/4 cup water 1/3 loaf day old French or Italian bread (drier the better) 20 fresh basil leaves, torn Instructions: In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. \Toss\ (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve.
Star Jones' Garlic Lobster Tails 4 large lobster tails (8 ounces each) 4 to 6 large cloves garlic, minced 6 tablespoons butter, cut into bits 1 lemon, juiced 1/2 teaspoon Cajun spice 1/2 teaspoon seafood seasoning, such as Seafood Magic Instructions: Preheat broiler. With kitchen shears or large, sharp knife, cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with garlic and butter. Squeeze lemon juice over lobster meat and dust liberally with Cajun spice and seafood seasoning. Set lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15 minutes, until meat is opaque in center.
Strip Steak Sandwiches 4 onions, each sliced into 4 thick slices 2 tablespoons olive oil 8 Kansas City/New York strip steaks, fat cut off 2 tablespoons lemon pepper 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 deli rolls, split 2 tablespoons butter 8 large eggs Pinch kosher salt Pinch freshly ground black pepper 1/2 cup mayonnaise 2 teaspoons ancho chile powder Instructions: For the strip steak sandwiches: Heat 2 grill pans over high heat. Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside. Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare. Grill the rolls cut-side down until toasted, about 2 minutes. For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds. For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.