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Seared Radicchio with Balsamic and Parmesan 2 large heads radicchio, about 8 ounces each 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1/4 cup balsamic vinegar 1 to 2 ounce chunk of pecorino or Parmesan Instructions: Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper. Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.
Hoagies with Quick Pepper Relish 2 tablespoons olive oil 3 Fresno chilies, stemmed, seeded and diced small 3 cloves garlic, minced 2 jalapeno peppers, stemmed, seeded and diced small 2 orange bell peppers, stemmed, seeded and diced small 1 small yellow onion, diced small 3/4 cup apple cider vinegar 1/2 cup honey 1 tablespoon mustard seeds 3 tablespoons salted butter One 14-ounce smoked sausage, cut into fourths and split open 8 slices provolone 1/2 cup mayonnaise 4 hoagie buns, toasted Green leaf lettuce, for topping Instructions: For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes. For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate. Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.
Zucchini-Hazelnut-Apricot Quick Bread with Lemon Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 3/4 chopped dried apricots 3/4 cup chopped toasted hazelnuts 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon lemon zest plus 1 tablespoon lemon juice Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
Red Chile \Peking\ Duck 2 Long Island ducklings (4 to 5 pounds each 2 tablespoons ground white pepper 2 tablespoons ground cinnamon 2 tablespoons ground ginger 1/2 cup packed light brown sugar 1/4 cup red wine vinegar 2 tablespoons sesame oil 1/2 cup peanut oil 2 tablespoons ground fennel seed 1 tablespoon pureed canned chipotles 2 tablespoons ancho chile powder 1/2 cup medium-diced fresh pineapple 1/4 cup finely sliced red onion 1/2 jalapeno, minced 1 tablespoon coarsely chopped cilantro 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar Salt and freshly pepper Instructions: Marinade: About 8 hours or 1 day before serving, prick the skin of the duck all over with a fork. In a large pot over high heat, bring 8 quarts of water to a rapid boil and blanch the ducks for 5 minutes. Remove the ducks from the water and set aside. Combine all ingredients in a bowl. Brush on duck and let marinate at least 4 hours or overnight. Preheat oven to 400 degrees. Roast the ducks, breast side up, for 20 minutes, reduce the heat to 350 and continue cooking for another 1 hour. Remove from the oven and let rest at room temperature for about 20 minutes. Pineapple-Red Onion Relish: Combine all in a medium bowl and season with salt and pepper to taste. Assemble: Duck Flour tortillas, warmed Pineapple-Red Onion Relish Green onions Carve the breast from each duck and slice very thin on the bias, allowing half a breast per person. Take a torilla, spread a little relish on it and place the sliced duck over that, top with a green onion, roll and eat.
Black-Bottomed Butterscotch Pots de Creme 2/3 cup heavy cream 3 tablespoons whole milk 3 large egg yolks 3 ounces bittersweet chocolate (about 70 percent cacao), finely chopped 11/2 ounces milk chocolate (about 40 percent cacao), finely chopped 3 cups heavy cream, heated to steaming 1/2 vanilla bean, split lengthwise 2/3 cup packed dark brown sugar 1/4 cup water 9 large egg yolks 2 tablespoons granulated sugar 1/16 teaspoon fine sea salt 1/4 cup plus 3 tablespoons sweetened coconut flakes 2/3 cup heavy cream 2 teaspoons confectioners' sugar 1/2 teaspoon vanilla extract Instructions: 1. To make the chocolate base: Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture. Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185 degrees F on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the spoon will cut a swath), about 3 minutes. 2. Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl. Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute. Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour. 3. To make the butterscotch layer: Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream and discard the bean. 4. Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the syrup is very thick with large bubbles and reaches 270 degrees F on a candy thermometer, about 5 minutes. Reduce the heat to low. Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat. 5. Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady simmer. 6. Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water). Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190 degrees F on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The idea is to cook the custard as much as possible without it coming to a simmer and curdling, which takes some time, so be patient. 7. Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt. Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it. Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap. Refrigerate until the pots de creme are chilled, at least 4 hours or up to 1 day. 8. To make the topping: Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut. Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners' sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hours. 9. Meanwhile, position a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be done, very efficiently, in a toaster oven.) Let cool. 10. Top each pot de creme with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled.
Hazelnut-Chickpea-Chocolate Spread 1 cup hazelnuts 1 cup canned chickpeas, drained and rinsed 1/2 cup coconut sugar 1/3 cup unsweetened cocoa powder 1/3 cup extra-virgin olive oil or coconut oil 1 teaspoon pure vanilla extract Strawberries, pretzels and/or graham crackers, for dipping Instructions: In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined. Add the coconut sugar, cocoa powder, oil, vanilla and 1/4 cup water and process until smooth. Serve the spread with strawberries, pretzels and/or graham crackers.
Homemade Pretzels 1 1/4-ounce envelope active dry yeast 2 tablespoons sugar 4 tablespoons unsalted butter, melted 1 tablespoon kosher salt 2 extra-large egg yolks 2 cups bread flour 2 cups all-purpose flour Extra-virgin olive oil, for brushing 1/2 cup baking soda Cooking spray All-purpose flour, for dusting 1 stick unsalted butter, melted Ramekin of pretzel salt German mustard, for serving Instructions: Make the dough: In a big bowl, mix the yeast, sugar and 1 1/3 cups warm water and let it sit until the yeast blooms, about 7 minutes. Add the melted butter, kosher salt, egg yolks, bread flour and all-purpose flour and knead the dough until smooth, 15 to 20 minutes. Brush the bowl and the dough with olive oil, set the dough in the bowl and cover tightly with plastic wrap. Let rise on top of the fridge or in any warm, dry place for 30 to 40 minutes, or until doubled in size. Make the pretzels: In a medium saucepan, mix the baking soda and 4 cups warm water until it is milky, then bring to a simmer over low heat. Preheat the oven to 425 degrees F. Cover 3 baking sheets with parchment and spray with cooking spray. Punch down the dough. Cut into 12 to 16 pieces and let rest for 5 minutes. Roll each piece into a 2-foot-long rope. Lift the ends of the rope to make a \U,\ then cross one end over the other twice to make a double twist in the middle. Fold down the two ends and attach them to the bottom of the ?U? to form a pretzel shape. Working in batches, dip the pretzels into the simmering liquid for 30 seconds, flipping once. Remove using a spider or two wooden spoons and shake off any excess liquid; place on a prepared baking sheet. Lightly flour the pretzels, cover loosely in plastic wrap and let rise for 20 minutes. Brush the pretzels with the melted butter and use cooking spray to coat any little corners you can?t reach with butter. Sprinkle with the pretzel salt. Bake until browned, 8 to 12 minutes. Let cool for a few minutes and serve with mustard.
Beer-Battered Asparagus 3/4 cup mayonnaise 3 tablespoons capers, drained 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon lemon zest 1 clove garlic, minced 1/4 teaspoon hot sauce, such as Tabasco, optional 1 cup self-rising flour 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup beer, such as amber ale, at room temperature Vegetable oil, for frying Instructions: 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled. For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth. Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F. Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain. Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.
Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito 1 cup Kalamata olives, pitted 1 Calabrian chile, chopped 1 clove garlic, plus 3 cloves garlic, sliced thinly 1 tablespoon capers, chopped 1 tablespoon finely chopped fresh oregano 1/2 cup olive oil, plus 1/4 cup 1 teaspoon black pepper, plus 1 teaspoon 1 (5 to 6-pound) leg of lamb 8 small sprigs rosemary 1 tablespoon dry crushed oregano 1 lemon, juiced 2 teaspoons salt 4 pitas, halved 1/2 cup goat cheese, softened 8 ounces arugula Instructions: In a food processor, grind the olives, chile, single garlic clove, capers, 1 teaspoon black pepper, fresh oregano, and 1/2 cup olive oil together. Cover and set aside. Preheat oven to 500 degrees F. Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and remaining sliced garlic. Rub the leg with the remaining olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes. Lower heat to 375 degrees. Add water to the pan if needed. Cook until the internal temperature of the lamb is 120 to 135 degrees F, about 3 1/2 hours. Remove from the pan and let rest for 10 minutes. Skim the fat from the pan juices and pour into a bowl. Use for another time, this juice can be frozen. Slice the lamb as thinly as possible. Toast the pita bread and spread the goat cheese on the inside of the pita. Pile in about 4 to 5 slices of the lamb and top with the olive spread and arugula. Serve room temperature.
Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney 1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained 8 each black mushrooms, rehydrated, de-stemmed and julienned 1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well) 2 ounces black moss (hair vegetable), in and out of hot water and rinsed 1 teaspoon sesame oil 1 tablespoon cilantro, chopped 1 jalapeno, de-stemmed, minced 4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches 1 cup lightly brewed jasmine tea Soy-Sambal Chutney, recipe follows 1 small red onion, minced 1 teaspoon ginger, minced 1 tablespoon sambal 1 tablespoon naturally brewed soy sauce 1 tablespoon rice vinegar Instructions: In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft. Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney. In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.
Baby Back Ribs with Tuscan BBQ Sauce 3 racks of baby back ribs Gray salt and freshly ground black pepper 1 cup honey 1/4 cup soy sauce 1/2 cup balsamic vinegar 1 cup ketchup 1/4 cup espresso 2 tablespoons extra virgin olive oil 2 tablespoons minced garlic Instructions: Ribs: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender. Sauce: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors. To complete: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.
Linguine con le Vongole 1 pound dry linguine 1/4 cup extra-virgin olive oil, plus more for serving 4 garlic cloves, slivered 1/4 teaspoon red pepper flakes 2 pounds littleneck or Manila clams, scrubbed and rinsed well 3/4 cup dry white wine, such as Pinot Grigio 1 lemon, juiced 3 tablespoons unsalted butter Sea salt and freshly ground black pepper 2 handfuls fresh flat-leaf parsley, finely chopped 2 tablespoons lightly toasted and fried bread crumbs (optional) Instructions: Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian \al dente.\) Drain the pasta well. Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened. Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
Ovengoldand#174; Turkey Stir Fry 1/2 lb Boar's Head Ovengold sup ® /sup Turkey Breast 2 tbsp Soy Sauce 1/4 tsp Garlic Powder 1/2 cup Boar's Head Brown Sugar & Spice Ham Glaze Cooking Sauce 1 tbsp Oil, vegetable 1 package Oriental Vegetables, Frozen Instructions: Slice turkey in strips. Blend 2 tsp. of the soy sauce and garlic powder into BH Ham Glaze Cooking Sauce and set aside. Add 1 tbsp of oil to hot wok or large frying pan, and swirl to coat. Add remaining 2 tsp of soy sauce and meat to pan. Saute over medium heat for 2 minutes. Add frozen vegetables, stir. Add cooking sauce blend and mix well. Cover and simmer over low heat for 10 minutes until vegetables are tender, stirring occasionally. Serve over boiled rice.
Pumpkin Maple Pecan Cheesecake 1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers) 1/4 cup sugar 1/4 cup butter, melted 3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (15-ounce) can pumpkin 3 large eggs, at room temperature for 30 minutes 1/4 cup pure grade B maple syrup 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 1 cup whipping cream 3/4 cup pure grade B maple syrup 3/4 cup chopped pecans Instructions: Preheat the oven to 325 degrees F. For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan. In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan. Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours. For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving. To serve: Spoon the Maple Pecan Glaze over the cheesecake.
On-the-Spot Ice Cream Sodas 1 bottle chocolate syrup 1 to 2 quarts club soda Ice cream of choice Vanilla extract 1 to 2 pints heavy cream Instructions: To make a chocolate soda, pour 3 tablespoons chocolate syrup into the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla or chocolate ice cream and serve with a straw and a long handled spoon. To make a vanilla soda, mix 2 teaspoons vanilla extract with 1/2 cup cream in the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla ice cream and serve with a straw and spoon. For a strawberry soda, use strawberry ice cream. For the \works\, pour 3 tablespoons of chocolate syrup in the bottom of a tall glass or plastic cup, add 2 teaspoons vanilla and 1/2 cup cream, then pour in soda 2/3 up glass and stir well. Drop in a few scoops of ice cream of choice and serve with a straw and spoon.
Chicken Pot Pie Salad Sandwiches 2 tablespoons unsalted butter 1 small red onion, cut into 1/2-inch dice (a heaping 1/2 cup) 2 sprigs thyme Kosher salt and freshly ground black pepper 1 small carrot, peeled and cut into 1/2-inch dice (about 1/2 cup) 1/2 cup dry white wine 1/4 cup half-and-half 1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups meat) 1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups meat) 1/3 cup mayonnaise 1/4 cup fresh flat-leaf parsley, roughly chopped 2 ounces sugar snap peas, cut into 1/4-inch pieces (about 1/2 cup) 1 stalk celery, cut into 1/3-inch pieces (about 1/3 cup) 6 store-bought biscuits, split Instructions: Melt the butter in a large skillet over medium heat. Add the onions, thyme, a large pinch of salt and a few grinds of pepper, and cook, stirring occasionally, 5 minutes; add the carrots, and continue to cook until the onions are softened and browned in spots, 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil and cook until reduced by half, 2 to 4 minutes. Turn off the heat, stir in the half-and-half and mix in the chicken. Transfer the mixture to a large mixing bowl and refrigerate until cool, about 30 minutes. Discard the thyme. Stir in the mayonnaise, parsley, snap peas and celery and season with salt and pepper. Divide the chicken mixture among the biscuits and serve immediately.
Kale and Tomato Eggs Benedict with Berries 2 tablespoons light mayonnaise 2 teaspoons whole-grain mustard 1 teaspoon lemon juice Pinch cayenne pepper 1/4 cup white vinegar 1 tablespoon olive oil 2 ounces Canadian bacon, cut into small chunks 1 shallot, thinly sliced 8 cups petite kale or baby spinach Freshly ground black pepper 2 whole wheat English muffins, split 1 large ripe tomato, cut into 4 slices 4 large eggs 2 cups berries (such as raspberry, blueberry or blackberry) Four 6-ounce glasses reduced-fat milk Instructions: For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside. For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer. Meanwhile, heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm. Toast the English muffins in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each tomato slice with the Canadian bacon-kale mixture. Crack each egg into a separate mug or bowl, and slip them one at a time into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each English muffin. Drizzle with the hollandaise. Serve each with 1/2 cup of berries and a glass of milk.
Champagne Jelly Flutes Three 1/4-ounce packets unflavored powdered gelatin 1/2 cup sugar 1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled 2 cups sparkling pale white grape juice, chilled 8 raspberries 1 tablespoon half-and-half Instructions: Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill. Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes. Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place. Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.
Flaky Pie Dough 1 1/4 cups allpurpose bleached flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 tablespoons (1 stick) cold unsalted butter 2 to 3 tablespoons cold water 2 1/2 cups (about 11 ounces) allpurpose bleached flour 1/2 teaspoon salt 1/4 teaspoon baking powder 16 tablespoons (2 sticks) cold unsalted butter 4 to 6 tablespoons cold water Instructions: To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily. To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily. Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap 1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks 2 heaping tablespoons fresh thyme leaves 1 level tablespoon ground chili pepper 1 level tablespoon ground cumin 4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated Sea salt and freshly ground black pepper A good handful shelled pistachio nuts A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded A small bunch fresh mint, leaves picked 1 red onion, peeled and very finely sliced 1 lemon A bunch of fresh flat-leaf parsley, leaves picked Extra-virgin olive oil 4 large flatbreads or tortilla wraps 4 heaping tablespoons plain yogurt Instructions: Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat. Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked. In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Roast Fresh Ham with Chayote 1 fresh pork shoulder, 4 to 5 pounds 6 to 8 cloves garlic 1 small white onion 1 small bunch parsley 2 teaspoons salt 2 teaspoons ground black pepper 1/4 cup dark rum 1/2 cup light brown sugar 1/4 cup lime juice 1/4 cup olive oil 2 pounds chayote (merleton) Instructions: Preheat oven to 400 degrees. Trim the excess fat from the pork shoulder. In the bowl of a food processor combine the garlic, onion, parsley, salt, pepper, rum, sugar and lime juice. Process until finely chopped and drizzle in olive oil. Generously rub the pork with the marinade and marinate overnight of for several hours. Reserve any remaining marinade for later. Peel the chayote and slice into 1/2-inch thick pieces. Brush with any remaining marinade. Preheat a heavy roasting pan. Add several tablespoons of vegetable oil to the pan and place the roast, with the chayote into the pan. Roast for 1 1/2 hours or until the internal temperature reaches 155 degrees. Brush with any remaining marinade while the roast is cooking. Remove from the oven and rest for 20 minutes before carving. Serve with the chayote and green beans.
Ginger Angel Food Cake 1 cup minus 1 tablespoon cake flour 1 1/2 cups confectioners' sugar, plus more for topping 1/4 teaspoon salt 11 large egg whites, at room temperature 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon finely grated lime zest 3 tablespoons finely grated peeled ginger 3 half pints raspberries 1/3 cup granulated sugar 1/2 teaspoon finely grated lime zest 1 teaspoon fresh lime juice Instructions: Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside. Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine. Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold. Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries. SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams
Sunny's Spicy Seattle Hoagie 8 ounces whipped cream cheese 1 tablespoon adobo sauce from canned chipotle peppers in adobo 1 sweet onion, halved and cut into slices (the size and shape of the fortune in a fortune cookie) Olive oil, for drizzling Kosher salt and freshly ground black pepper 4 Polish sausages in casing (kielbasa), split lengthwise 4 hoagie buns, split Yellow mustard, for topping Instructions: In a medium bowl, fold the cream cheese and adobo sauce together until the mixture is a uniform color. Transfer to a resealable plastic bag and refrigerate until ready to use. Heat a grill pan to medium-high heat. Add the onions, drizzling with olive oil and seasoning with salt and a few grinds of black pepper. Cook, tossing, until the slices are tender and golden on the edges, 15 to 20 minutes. Add the sausages to the grill split-side down and grill, flipping once, until cooked through and charred, 8 to 10 minutes. To assemble the hoagies, add a split sausage to the bottom piece of each bun. Remove the cream cheese mixture from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the mixture down the center of each sausage. Top with the grilled onions, a squirt of mustard and the bun tops.
Wedge Salad Burgers 2 slices bacon 1 head iceberg lettuce (2 to 2 1/2 pounds) 10 ounces 85-percent lean ground beef Kosher salt and freshly ground black pepper 2 tablespoons chunky blue cheese dressing 2 tablespoons diced red onion Instructions: Cook the bacon in a medium cast-iron skillet over medium heat, flipping about halfway through, until crisp and the fat has rendered, about 8 minutes; transfer to a paper towel-lined plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely. Slice 4 rounded chunks of lettuce (4 to 5 inches across) from the top and 3 sides of the head to make \bun\ halves; set on a platter. Shape the ground beef into 2 burgers, each about 4 inches wide and 3/4-inch thick, and sprinkle both sides with salt and pepper. Put the bacon skillet over high heat, add the burgers and cook for 3 minutes; flip and cook for 3 minutes more for medium-rare. Lay 1 lettuce \bun\ half cut-side up on each of 2 plates and top with a burger. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion. Crumble 1 piece of bacon over each burger and top with the remaining lettuce \bun\ tops.
Grilled Eggplant and Fresh Mozzarella Salad 2 medium globe eggplants Kosher salt and freshly cracked black pepper Olive oil, for drizzling 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 2 cups arugula 2 cups fresh mozzarella large dice (you can tear instead of dice) 1 small red onion, thinly sliced Instructions: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters. In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!
Buttermilk Biscuit 1 cup buttermilk Buttermilk Biscuit Variations, recipes follow 3 cups flour 3 tablespoons sugar 4 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated Instructions: Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.
Warm Scallop BLT Salad 4 slices thick-cut bacon 10 large dry untreated sea scallops (treated or frozen ones may also be used) 1 1/4 to 1 1/2 cups balsamic vinegar, mixed with 1 heaping tablespoon brown sugar 1 head Bibb or Boston lettuce, rinsed and spun dry 4 vine-ripened tomatoes, thinly sliced 1 baguette, cut into slices and toasted Salt and freshly ground black pepper, plus crushed black pepper Instructions: In a skillet, cook the bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled, finely chop the bacon. Heat a nonstick frying pan and add 2 tablespoons rendered bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side in the bacon fat. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 scallops. Remove scallops from pan. Deglaze the pan with balsamic vinegar and brown sugar mixture and turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cups of reduction. In a large shallow salad bowl, add loosely torn butter lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the finely chopped cooked bacon. Drizzle salad with reduced bacon balsamic glaze. Finish with crushed black pepper. Serve with a nice, dry Sauvignon Blanc.
Hummus 4 cups large dried Lebanese garbanzo beans 1/2 cup fresh lemon juice 1 teaspoon minced garlic 4 cups sesame tahini, or more as needed 1 teaspoon salt Garnish: olive oil, paprika and sumac Serving suggestions: pita bread or carrots Instructions: In a bowl, soak the dried beans in 6 cups water overnight. Discard water and rinse the beans in fresh water. Add beans to a stockpot with 6 more cups water. On high heat, bring water to a boil and cook, turning down the heat to medium when foam appears at the top, about 30 minutes. Cover pot and cook until beans are soft, an additional 15 minutes. Drain and cool beans overnight in the fridge. Add beans to a food processer with a handful of ice, the lemon juice, garlic, sesame tahini and salt. Grind in food processor until it has a pudding-type consistency. Garnish with olive oil, paprika and sumac. Can be served with pita bread or carrots.
The Office Burger 6 slices bacon, chopped 2 tablespoons unsalted butter 3 onions, thinly sliced 3 cloves garlic, minced 2 tablespoons balsamic vinegar Kosher salt and freshly ground pepper Vegetable oil, for the grill 2 pounds ground beef chuck Kosher salt and freshly ground pepper 4 mini baguettes or other rolls, split 4 ounces gruyere cheese, shredded 4 ounces Maytag blue cheese, crumbled 2 cups baby arugula Instructions: Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet. Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside. Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes. Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.
German-Style Sweet and Sour Red Cabbage Soup 1 tablespoon extra-virgin olive oil 6 slices good quality smoky bacon, chopped or very thinly sliced across 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 1 1/2 teaspoons caraway or cumin seed 1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped 1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds) Freshly ground black pepper Freshly grated nutmeg 5 to 6 juniper berries 3 to 4 whole cloves 2 fresh bay leaves Curl orange rind 1 small cinnamon stick 1/4 cup cider vinegar or wine vinegar 2 rounded tablespoons dark brown sugar 6 cups chicken stock Kosher salt Special equipment: Kitchen twine Instructions: Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.; Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
Chicken a la King 3 ribs celery, thinly sliced on bias 1 large onion, finely chopped 2 carrots, thinly sliced on bias 1 fresh bay leaf Salt and pepper 1/2 red bell pepper, thinly sliced into strips 3 tablespoons butter 3 heaping tablespoons all-purpose flour 1/2 cup white wine 2 1/2 cups chicken stock 1/2 cup heavy cream 4 boneless, skinless chicken breasts, cut into bite-size pieces 1/2 pound thin asparagus, cut into 1-inch pieces on a long angle 1 cup frozen peas 2 tablespoons fresh tarragon, chopped 2 packages (4 to 6 each) puff-pastry shells 1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout) 2 tablespoons chives, finely chopped Instructions: Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat. To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning. Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool. Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
Roasted Rack of Lamb with Rosemary Jus 2 racks domestic lamb, chine removed Salt and freshly ground black pepper 1 tablespoon shallot, minced 1 teaspoon garlic, minced 2 cups Merlot 2 cups demi-glace Arrowroot 2 tablespoons chopped rosemary Roasted Garlic Bread Pudding, recipe follows Sauteed wild mushrooms Seasonal green vegetable 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped celery 1/2 carrot, finely chopped 1/2 red bell pepper, chopped 1/2 scallion, chopped 1 tablespoon minced garlic 1 tablespoon rosemary, finely chopped 8 whole eggs 3 eggs, separated 1 quart heavy cream 2 heads Roasted Garlic, recipe follows 3 cups sourdough bread, crust removed, cut into 1-inch cubes, and air-dried overnight 2 heads garlic 1 cup milk Salt and freshly ground black pepper 3/4 cup olive oil Instructions: Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with four 4-bone servings). Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium). When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes. While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half. Heat the demi-glace in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce. At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper. To serve, ladle the sauce onto 4 warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, sauteed wild mushrooms, and a seasonal green vegetable. Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool. Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well. Allow the mixture to stand overnight, covered in the refrigerator. Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown. To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
Pear and Almond Tartlet Tartin 3 tablespoons unsalted butter 4 Bosch pears, peeled, cored and sliced 1/4-inch thick on a mandoline slicer 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons poire williams (pear liqueur) 1 cup almond meal (finely ground almonds) 1 cup all-purpose flour, plus more for dusting 1/3 cup cold unsalted butter, diced 1/4 cup sugar 1 large egg 7 ounces almond paste Instructions: For the pear filling: Heat the butter in a pan over medium-high heat. Lay the pears around the pan and sprinkle the sugar and cinnamon on top. Move the pears in the sweet butter sauce and cook until caramelized, tossing them around once halfway through, 10 to 12 minutes. Add the pear liqueur and torch with a lighter, or if using a gas stove, slightly dip the pan away from you towards the flame and flambe the pears, shaking the flame around. Set aside to cool slightly. For the crust: Preheat the oven to 350 degrees F. Lightly flour a clean workspace. Combine the almond meal, flour, butter and sugar in a food processor and pulse until the butter is well incorporated. Add the egg and pulse until the dough forms into a ball. Transfer the dough to the floured work surface and knead, and then wrap in plastic and refrigerate for 30 minutes. Cut the dough into 4 equal parts. Roll out each piece on a floured surface to a circle, about 9-inch wide, 1/8-inch thick. Set aside and do the same for the almond paste. Place each almond paste circles on top of a dough circle. Cut 4 circles, using the tarlet pan, that are slightly larger than the pan. For assembly: Mold the dough/paste circles into the tartlet pans, pinching the sides into the ridges. Layer the pears into the pans in a circular motion. Drizzle the sauce on top and bake for 30 minutes. Cool in the tartlet pans for about 5 minutes, and then push the tartlets out of the pan and cool on a cooling rack for up to 1 hour.
Malibu and Pineapple 1 1/4 ounces coconut rum (recommended: Malibu Rum) Ice Pineapple juice, to fill Instructions: Pour coconut rum into a 10-ounce rocks glass over ice. Add pineapple juice to fill. Stir and serve with a short straw.
Chocolate Covered Dried Cherries 2 cups dried cherries 16 ounces bittersweet chocolate, tempered Instructions: Place the dried cherries in a coating pan attached to a stand mixer. Spin at low speed. Using a ladle, add the chocolate to the spinning cherries. Add one ladleful at a time until the cherries are coated to the desired thickness. (Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.) If a thicker coat is desired, use more chocolate and vice versa. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Shandies Two Ways: Ginger and Grapefruit 6 ounces light wheat beer 6 ounces grapefruit soda 1 lime 6 ounces light wheat beer 4 ounces ginger beer 1 lemon Instructions: For the grapefruit shandy: Add the beer and grapefruit soda to a pint glass. Squeeze in the juice of 1/2 the lime, and float a lime wheel on top. For the ginger shandy: Add the beer and ginger beer to a pint glass. Squeeze in the juice of 1/3 the lemon, and float a lemon wheel on top.
Grilled Corn on the Cob with BBQ Butter 2 tablespoons canola oil 1/2 small red onion, chopped 2 cloves garlic, chopped 1 tablespoon ancho chile powder 2 teaspoons Spanish paprika 1 teaspoon toasted cumin seeds 1/2 teaspoon cayenne powder 1/2 cup water 1 1/2 sticks unsalted butter, slightly softened 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper Perfectly Grilled Corn, recipe follows 8 ears corn Kosher salt Instructions: Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
Collard Green and Artichoke Dip 4 tablespoons butter 2 cloves garlic, chopped 1 shallot, chopped 1/4 cup all-purpose flour 1 pint heavy whipping cream 2/3 cup freshly grated Parmesan 1/2 cup shredded Cheddar 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 lemon, juiced Dash hot sauce Dash Worcestershire sauce 2 (10-ounce) boxes collard greens, thawed and drained 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped Instructions: Preheat oven to 425 degrees F. Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens. Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Bake for 15 minutes until golden brown. Serve this dip with baked pita chips.
Red Wine and Pomegranate Hanger Steak with Cipollini Onions 2 tablespoons honey 2 tablespoons molasses Kosher salt and freshly ground black pepper 2 tablespoons sugar 2 cups pomegranate juice 1 cup Merlot wine 1 teaspoon whole black peppercorns 2 tablespoons vegetable oil 1 (1 pound, 6-ounce) hanger steak 8 to 10 cipollini onions, peeled and ends trimmed 3 cloves garlic, smashed Instructions: In a liquid measuring cup whisk in order, starting with the honey, molasses, 1 teaspoon salt, sugar, pomegranate juice, and wine. Cook's Note: Starting with the sticky ingredients then adding the liquid makes it easier to blend. Pour half of the mixture into a large resealable plastic bag. Add to the bag the peppercorns, vegetable oil, and steak. Seal and massage the steak a bit before letting it rest at room temperature for 1 hour. If you need more time than that, refrigerate it, but make sure to bring it to room temperature before you grill it. Pour the rest of the marinade, onions, and garlic into a small saucepot over medium-high heat. Bring to a boil then cover and lower to a simmer until the liquid reduces and thickens, about 15 to 20 minutes. Set aside. Heat the grill or grill pan to medium-high heat. Remove the steak from the plastic bag and gently pat dry. Discard the marinade from the plastic bag. Season the steak on both sides with a sprinkle of salt. Place on the grill, it's totally okay if a few peppercorns from the marinade hang on for dear life and go for a ride on the grill with the steak. Cook until the steak easily releases from the grill, about 5 minutes. Flip and cook the second side for 5 minutes more for medium rare, which is best for this cut. Remove from the grill to a plate, cover with aluminum foil and let the steak rest 10 minutes, allowing the juices to redistribute before you slice it. Make notice of the direction the muscles in the steak are traveling and make sure to cut across or perpendicular to that direction to achieve the most tender results. Place the slices of steak in a serving dish and pour the glaze and onions over the top.
Braised Sweet and Sour Spareribs 2 pounds lean pork spareribs, cut into single ribs 3 tablespoons sugar 2 tablespoons thin soy sauce 1 tablespoon black soy sauce 1 tablespoon Chinese red rice vinegar 1 tablespoon ketchup 1 tablespoon Shao Hsing rice cooking wine 1/2 cup cold water Instructions: Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.
Gazpacho 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped Tomato juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 small jalapeno, seeded and minced 1 medium garlic clove, minced 1/4 cup extra-virgin olive oil 1 lime, juiced 2 teaspoons balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh basil leaves, chiffonade Instructions: Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
Penne with Butternut Squash and Goat Cheese Vegetable oil cooking spray 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes 1 onion, diced into 1/2-inch pieces Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 pound penne pasta 1 cup (8 ounces) goat cheese, crumbled 1 cup coarsely chopped walnuts, toasted (see Cook's Note) 1 packed cup chopped fresh basil leaves 1/3 cup finely grated Parmesan Instructions: Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Real Maraschino Cherries 1 cup maraschino liqueur 1 pint sour cherries, stemmed and pitted (in a pinch, you can buy a jar of sour cherries in light syrup, and drain the syrup) Instructions: Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.
Halibut Poached in Olive Oil with Broccoli Rabe Pesto 8 ounces broccoli rabe (about 1/2 a bunch) 2 cloves garlic 1 cup toasted walnuts 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup grated Parmesan 4 cups olive oil 2 cups vegetable oil 4 (6-ounce) pieces halibut Salt and freshly ground black pepper Instructions: Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.; In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.; Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.;
Grilled Salt and Pepper Shrimp with Tomato Horseradish Sauce with Lime Juice 1 pound U-12 shrimp, shelled and deveined Salt and pepper Lemon wedges, for serving Tomato Horseradish Sauce with Lime Juice, recipe follows 8 cups cherry tomatoes, halved 1/4 cup olive oil 1 tablespoon fresh oregano leaves, chopped 2 cloves garlic, minced 1 tablespoon grated fresh horseradish Juice of 1 lime Salt and pepper Instructions: Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice. Preheat the oven to 400 degrees F. Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes. Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.
Praline-Chocolate Snack Mix 1 cup pecans, roughly chopped 2 cups Chex (or other cereal squares) 1 cup Cheerios (or other toasted oat cereal) 1 cup Cocoa Puffs (or other chocolate puffed cereal) 1 cup pretzel sticks 2 tablespoons popcorn kernels 1 tablespoon vegetable oil 1 stick unsalted butter, cut into pieces 3 tablespoons molasses 3 tablespoons light corn syrup 2 tablespoons heavy cream Kosher salt 1 teaspoon pure vanilla extract 1/4 cup confectioners' sugar Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl. Add the cereals and pretzels to the bowl and set aside. Wipe out the saucepan. Add 3 popcorn kernels and the vegetable oil and heat over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and add to the cereal mixture; toss to combine. Combine the butter, molasses, corn syrup, heavy cream and a pinch of salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes. Remove from the heat. Once the mixture stops bubbling, stir in the vanilla. Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat. Spread the snack mix on the prepared baking sheet. Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft). Remove from the oven and use a flat metal spatula to flip the mix in large sections. Let cool completely. (The snack mix will harden as it cools.) Sprinkle with the confectioners' sugar and gently toss to coat. Store in an airtight container for up to 5 days.
Risotto Croquettes: Arancini Di Riso 4 cups vegetable broth 2 tablespoons butter 1/2 white onion, finely chopped 2 stalks celery, finely chopped 1 cup arborio rice Kosher salt and freshly ground black pepper 1/2 cup white wine 1/2 cup, plus 1/3 cup finely grated Parmesan cheese 3 eggs Handful fresh flat-leaf parsley, leaves picked and finely chopped 1/2 cup finely chopped ham 1/2 cup chopped fresh mozzarella cheese 1 cup all-purpose flour Bread crumbs Vegetable oil, for frying Bring your vegetable broth to a simmer. Instructions: Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight. Separate 1 egg and reserve the yolk. In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed. Whisk two eggs in a medium bowl. Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl. Roll, roll, roll your risotto into balls. One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked. Heat up about 1 1/2 cups vegetable oil in a high-sided skillet. When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook! The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way. Remove the risotto balls to paper towel-lined plates.
Curried Chicken Quinoa 1/4 cup diced red onion 1/2 cup diced carrot 1/2 cup diced celery 1 teaspoon olive oil 1/2 cup cooked chicken, roughly chopped 1/2 cup cooked quinoa 1/2 teaspoon curry powder 1/4 teaspoon ground turmeric Salt Chopped fresh cilantro, optional Instructions: In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using.
Beet Salad 1 red beet 1 yellow beet Splash sherry vinegar Splash extra-virgin olive oil 1 teaspoon chopped shallots 1 teaspoon chopped parsley leaves Salt and freshly ground black pepper 1-ounce crumbled goat cheese 1/8th Granny Smith apple, julienned 15 to 20 toasted pine nuts Instructions: Preheat the oven to 325 degrees F. Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste. Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
Martini Thyme 3 ounces gin 3/4-ounce Chartreuse Thyme sprig Instructions: Add gin and Chartreuse to cocktail shaker, stir, strain into martini glass. Garnish with thyme sprig.;
Cilantro-Lime Rice 1/2 cup rice 5 sprigs fresh cilantro 1 cup chicken broth Juice of 1 lime Instructions: In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.;
Hot Charred Watermelon Wedges 1 tablespoon chili powder 1 tablespoon kosher salt 1 tablespoon sugar 1/4 teaspoon cayenne pepper 1 small seedless watermelon, cut into 1/4-inch wedges Instructions: Mix the chili powder, salt, sugar and cayenne in a wide-bottomed bowl or plate. Heat a cast-iron pan over high heat. Once the pan is very hot, working in batches, coat each side of the watermelon wedges with the spice mixture and place flat in the pan until charred, 1 to 2 minutes. Flip and char the other side of each wedge, 1 to 2 minutes more.
Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles 4 tablespoons cream cheese, softened 2 tablespoons minced shallots 1 teaspoon fresh lemon juice 2 teaspoons minced fresh chives 2 teaspoons minced fresh basil 1 1/2 tablespoons ancho chili powder 1 tablespoon paprika 1 teaspoon garlic salt 1/2 teaspoon ground red pepper 2 tablespoons olive oil Four 12-ounce rib-eye steaks (1 to 1 1/2 inches thick) 1 tablespoon salt 4 1/2 quarts water 20 fresh asparagus spears (about 1/2 pound) 4 slices prosciutto Garnishes: fresh basil sprigs, lemon wedges Instructions: Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm. Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks. Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside. Preheat a gas grill according to manufacturer's instructions. Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done. Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.
Pan Roasted Salmon with Couscous and Chili Vinaigrette 4 1/2inch thick salmon steaks, skin on, 5 to 6 ounces each Salt and freshly ground black pepper to taste 2 tablespoons olive oil 2 large shallots, peeled and finely chopped (about 1/4 cup) 3 tablespoons tiny nonpareil capers, coarsely chopped 1/4 cup pitted and chopped Nicoise or Kalamata olives Juice of 1 lime (about 2 tablespoons) 1/4 cup dry white wine 1 recipe Roasted Tomato Couscous (recipe follows) 4 teaspoons Chili Vinaigrette (recipe follows) 4 beefsteak tomatoes, halved and seeded 3 tablespoons olive oil 1 cup \quick\ couscous, steamed according to package directions 2 tablespoons chopped or julienne basil Salt and freshly ground pepper to taste 2 tablespoons sherry vinegar 1 tablespoon honey 1 small jalapeno pepper, seeded and finely diced 1/4 teaspoon ground cumin 1/4 cup finely chopped scallions Salt and pepper 4 tablespoons olive oil 1/4 cup white wine vinegar 1 tablespoon mustard 1/2 cup olive oil 1 tablespoon ancho chili paste 1 teaspoon ground cumin Instructions: Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous with Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving. Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork. Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma. Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine. 4 servings Whisk together vinegar, mustard and oil. Add chili paste and cumin. Serve on the side with roast salmon.;
Sammy Hagar's Waborita 2 shots Cabo Wabo tequila 1-ounce fresh lime juice 1-ounce Cointreau Splash of Grand Marnier Instructions: Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass.
Periyali's Almond Skordalia Potato, Almond and Garlic Dip 5 ounces (about 5 slices) firm homemade-style bread 1/2 cup whole blanched almonds, coarsely chopped 2 or 3 large garlic cloves, put through a garlic press (about 1 teaspoon garlic puree) 1 small (about 3 ounces) all-purpose potato, peeled, boiled until soft, and drained 3 tablespoons lemon juice 3 tablespoons white-wine vinegar 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/2 teaspoon sugar Instructions: Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours. In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth. Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving.
Lace Cookies with Orange-Mascarpone Filling and Raspberries 1/2 cup pecans 1/2 cup sugar 4 tablespoons (1/2 stick) unsalted butter, softened 1 tablespoon unbleached all-purpose flour 1 1/2 teaspoons molasses 1 tablespoon heavy cream 1/8 teaspoon pure vanilla extract 1/2 cup heavy cream, chilled 4 ounces (1/2 cup) mascarpone, at room temperature 1 tablespoon orange flavored liqueur (recommended: Grand Marnier) 1 teaspoon sugar 1/2 teaspoon finely grated orange zest (preferably mandarin orange) 2 half-pints raspberries, rinsed and dried (2 cups) Fresh mint leaves, for garnish Instructions: For the Lace Cookies: Preheat oven to 350 degrees F. Line an 18 by 12-inch baking sheet with aluminum foil. Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl. Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand¿makes only 6 cookies at a time. Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container. For the Orange Mascarpone Filling: Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours. To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling. Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.
Katie Lee's Chicken Pot Pie 5 tablespoons all-purpose flour, plus more for rolling out the puff pastry 1 sheet puff pastry, such as Dufour, thawed according to package instructions if frozen 4 cups low-sodium chicken broth 1 teaspoon whole black peppercorns 3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme 2 bay leaves 1 large yellow onion, quartered 4 boneless, skinless chicken breasts 3 tablespoons unsalted butter 1/2 cup fresh pearl onions, peeled 2 medium carrots, peeled and diced 1 cup sliced white mushrooms 1 cup fresh or thawed frozen peas 1 cup milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 large egg Instructions: Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling. Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside. Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper. Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide. Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.
Swallow Nests Kosher salt and freshly ground black pepper 4 large veal fillets (about 2 pounds), cut across the grain and pounded thin 3 tablespoons finely chopped parsley leaves 4 hard boiled eggs, peeled and halved 4 slices ham 1/2 cup all-purpose flour 3 tablespoons vegetable oil 1 tablespoon butter Instructions: Salt and pepper the veal on both sides. Lay the fillets on a clean surface. Sprinkle them with parsley, then lay a slice of ham and 2 egg halves on each. Roll the fillets around the filling then tie the rolls with kitchen twine or thread. Dredge the veal rolls in flour. Heat the oil in a large skillet over medium-high heat. Add the veal rolls and fry until browned on all sides. Reduce the heat to medium. Add the butter and enough water to almost cover the veal rolls. Simmer until the veal is tender, about 30 minutes. Slice the rolls on the bias, arrange on 4 warm plates, and serve.
Superfood Chocolate Bark 1 pound bittersweet chocolate (70% cacao or more), finely chopped 1/3 cup goji berries 1/4 cup dried apricots, thinly sliced 2 tablespoons raw pumpkin seeds 2 tablespoons raw pistachios 2 tablespoons unsweetened coconut flakes Instructions: Put half of the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted, about 2 minutes. Stir in the remaining chopped chocolate until completely melted and smooth. Line a baking sheet with parchment. Pour the melted chocolate over the parchment and spread to form a roughly 9-by-12-inch oval. Sprinkle the goji berries, apricots, pumpkin seeds, pistachios and coconut over the chocolate. Let set until firm, about 2 hours. Break the bark into small pieces and serve at room temperature.
Spicy Chicken Salad Sandwiches with Carrot, Cucumber and Cilantro 1 cup white vinegar 1/2 cup sugar Kosher salt 3 medium carrots, julienned 1 1/2 pounds boneless, skinless chicken breasts (about 3) 1/4 cup plus 1 tablespoon soy sauce 1 cup cilantro leaves, plus 3 cilantro sprigs 1/3 cup mayonnaise, plus more for bread 2 to 3 tablespoons sriracha 2 cucumbers, sliced into thin rounds Four 8-inch French baguettes (ficelle) Instructions: Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately.
Strawberry Shortcut Cake 1 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon fine salt 4 tablespoons unsalted butter, melted 1 large egg, beaten 1/2 cup whole milk 1 teaspoon pure vanilla extract 2 pints strawberries 1 tablespoon granulated sugar 1 cup heavy cream 1 tablespoon confectioners' sugar 1/2 teaspoon pure vanilla extract Instructions: For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour. Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack. For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use. To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries. Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.
Spicy Garlic-Lime Fish Sauce 4 to 5 Thai chilies, thinly sliced 3 cloves garlic, thinly sliced 1\u20442 cup fish sauce 1\u20444 cup fresh lime juice (about 2 limes) 1 tablespoon light brown sugar Instructions: In a small jar add the Thai chilies and garlic. Then add the fish sauce, lime juice, 1 to 2 tablespoons of water and brown sugar. Mix until the sugar is dissolved. Secure an airtight lid. For the best flavor, refrigerate for 2 hours before using.
Orecchiette with Roasted Fennel and Sausage Vegetable oil cooking spray 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 ounces (2 1/2 cups) orecchiette pasta One 4-ounce spicy Italian sausage link, casing removed 1 small onion, chopped 2 cloves garlic, minced or smashed 2 tablespoons white wine, such as pinot grigio 8 oil-packed sun-dried tomatoes, drained and chopped 2 tablespoons chopped fresh flat-leaf Italian parsley 1 teaspoon capers, rinsed and drained 1/2 cup grated Parmesan Instructions: For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp 1 vanilla bean, cut lengthwise and seeds scraped out 1/4 cup brown sugar 1/4 cup rum 1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish 2 tablespoons butter, melted 2 tablespoons butter, melted 2 Australian lobster tails 1/4 teaspoon Bijol (Cuban spice mix) Salt and freshly ground pepper 1/2 mango, peeled and diced small 1/3 papaya (Hawaiian), diced small 2 ounces water chestnuts, julienned 1 small red bell pepper, diced small 1/2-ounce carrots, shredded 1-ounce bamboo sprouts, quartered 3 tablespoons finely chopped chives 1-ounce purple cabbage, chopped 1/2 cup Lime Mayo Vinaigrette, recipe follows Pineapple Chips, recipe follows 2 ounces fresh coconut, shredded and toasted 1 small piece sugar cane (sold at specialty shops) 1/2 teaspoon Bijol (Cuban spice mix) Sea salt Fresh ground pepper medley 1/2 cup butter, melted 1 lime, zested and juiced 1 orange, zested and juiced 1 lemon, zested and juiced 8 (U-12) shrimp 1/4 cup fresh squeezed lime juice 1/4 cup pureed mango 1/4 cup citrus honey 1 teaspoon chopped shallots 2 tablespoons cilantro leaves 1 cup virgin olive oil Salt and pepper Simple syrup, recipe follows 1 large white pineapple or regular pineapple 1 cup coconut water or milk *see note about cracking coconuts 1/2 cup sugar 1 vanilla pod, split and scraped Instructions: Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside. Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice. Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing. Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked. Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle. Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper. Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips. Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.
Slow-Roasted Pork Shoulder 2 heaping tablespoons black peppercorns 25 cloves garlic (about 2 heads), peeled 10 whole cloves 3/4 cup vegetable oil 1 bone-in pork shoulder (about 7 pounds) Kosher salt, as needed White distilled vinegar, as needed Instructions: Preheat the oven to 275 degrees F. In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl. Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours. Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly. Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork. Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.
Tomatoes Stuffed with Quinoa Salad 4 beefsteak tomatoes, cap removed, cored and hollowed out Salt 2 cups cooked quinoa 2 kirby cucumbers, peeled, seeded and finely diced 1/3 cup chopped fresh parsley 1/3 cup chopped fresh mint 2 scallions finely sliced 1/4 cup olive oil 2 tablespoons fresh lime juice Fresh jalapeno pepper, seeded and minced Instructions: Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.
Chicken Fried Steak Medallions 1 1/2 cups whole milk 2 large eggs 2 cups all-purpose flour 2 teaspoons seasoned salt Freshly ground black pepper 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper 3 pounds cube steak (tenderized round steak that's been extra tenderized), cut into medallions of 2- to 3-inch pieces Kosher salt 1/2 cup canola or vegetable oil 1 tablespoon butter 1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper Biscuits, recipe follows 3 cups all-purpose flour, plus more for dusting 1/3 cup powdered milk 1 tablespoon granulated sugar 5 teaspoons baking powder 2 teaspoons cream of tartar 2 teaspoons salt 1 stick cold butter, cut into bits 1/2 cup shortening 1 1/2 cups buttermilk 1/4 cup melted butter Instructions: For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden-brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve the meat with halved biscuits. Pour gravy over the whole shebang! Preheat the oven to 450 degrees F. Stir together the flour, powdered milk, sugar, baking powder, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together. On a lightly floured surface turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast iron skillets then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes.
Parmesan Popovers 3 eggs 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon herbs de Provence 4 tablespoons chopped parsley leaves 1 cups whole milk 3/4 cup grated Parmesan (about 5 ounces) Instructions: Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
Watermelon Snack 1 cup low fat plain yogurt 1 1/2 pound piece red or yellow seedless watermelon with rind 1 lime, cut into wedges 1/2 cup chopped fresh mint leaves Curry powder Cayenne pepper Instructions: Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl. Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls. Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on.
Hot Wieners Rhode Island Style 4 tablespoons margarine 2 yellow onions, minced, divided 2 tablespoons chili powder 2 tablespoons paprika 1/2 teaspoon allspice 1/2 teaspoon curry 1 teaspoon dry mustard 1 teaspoon ground cinnamon 1 pound ground beef, 80/20 1/4 cup water 20 hot dogs 1 teaspoon salt 20 hot dog buns Yellow mustard 2 tablespoons celery salt Instructions: In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes. In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.
Chocolate Chip Cake with Toffee Sauce, Chocolate Ganache and Vanilla Ice Cream Buttercream 1 stick unsalted butter, plus more for greasing the pans 4 cups granulated sugar 6 large eggs 4 cups strong coffee 2 teaspoons white vinegar 1 cup good-quality dark chocolate chips 4 cups slightly heaping all-purpose flour 1 1/2 cups Dutch process or dark cocoa powder 4 teaspoons baking soda 1 teaspoon salt 1 cup canola oil 1/4 cup sour cream 2 sticks (1 cup) salted butter 1 1/4 cups brown sugar 1 1/2 cups heavy cream 1 teaspoon vanilla extract 2 2/3 cups good-quality dark chocolate chips 2 2/3 cups heavy cream 1 stick unsalted butter 6 to 7 large egg yolks 2 cups granulated sugar 2 sticks salted butter, at room temperature 4 sticks unsalted butter, at room temperature 1 to 2 teaspoons vanilla extract 1 vanilla bean, split and seeds scraped out Toffee bits (store-bought or homemade), for decorating Instructions: For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well. Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes. For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate. For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste. For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light. In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream. Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag. To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a \frosting dam\ to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature.
Fillet Van Zeetong Bones from sole 1 cup fish stock 1 cup dry white wine 12 fillets of sole, totaling 1 3/4 pounds, rinsed, plus 1 more pound fillets, ground smooth for quenelles 1 cup cold water 1/2 cup unsalted butter 1 1/2 cups flour, sifted 1 egg and 2 egg whites, beaten together Freshly ground salt Freshly ground pepper 1 1/4 cup heavy whipping cream 1/2 Granny Smith apple, peeled and thinly sliced 2 tablespoons Calvados 1/2 teaspoon curry powder 12 medium shrimp, shelled and deveined 2 tablespoons or more beurre manie, recipe follows 1/4 cup soft butter (unsalted) 1/2 cup flour Instructions: In large saute pan, heat fish bones, fish stock, and wine. Add fillets and gently bring to a boil. Reduce heat to simmer and cover. Cook about 6 minutes or until done. Remove from pan to a plate, and cover with buttered paper to keep warm. Reserve poaching liquid. The quenelles: Meanwhile, in another pot, bring to boil the cold water with a pinch of salt. Stir in 1/4 cup of the butter, just to melt. Remove from heat and stir in flour. Beat thoroughly with a wooden spoon until the mixture begins to pull away from the sides of the pot. Let cool. Add egg and whites and mix well. Season ground sole with salt and white pepper. Add to pot with flour-egg mixture. Beat well. Gradually add 1/4 cup of cream. Place quenelle mixture in a pastry bag with a 1-inch plain nozzle or use teaspoons; see below. Add the apple slices, Calvados, and curry powder to the sole poaching liquid. Simmer over low heat. Add remaining 1 cup of the cream. Bring to a boil and reduce to a fast simmer. Pipe quenelle mixture directly into the poaching liquid pot or use 2 spoons to mold the mixture into oval shapes. Add the shrimp. Stir gently and poach for 3 minutes. Stir in 2 tablespoons beurre manie to thicken. Cook for another minute to lose any floury taste. To serve, cover fillets with the quenelles and some sauce. Combine flour and butter on a clean surface. Knead together well. This makes more than you'll need for the Sole.
Orange-Pistachio Wild Rice Salad 2/3 cup brown rice 2/3 cup wild rice 3 cups low-sodium chicken broth 1 orange, peel and pith removed, segmented and sliced (about 2/3 cup) 10 large basil leaves, sliced into ribbons (about 1/3 cup) 1/4 cup minced red onion 3 tablespoons chopped pistachios, lightly toasted 1 teaspoon finely grated orange zest 1/3 cup red wine vinegar 1/4 cup olive oil 1 tablespoon orange juice 1 1/2 teaspoons Dijon mustard 1 teaspoon honey 1/4 teaspoon salt Instructions: Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely. When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate. For the dressing: Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate. Pour over rice mixture and toss to incorporate.
Corn Dogs 1 package all-beef hotdogs 8 chopsticks 1 package Jiffy Corn Muffin Mix (prepared) 1 quart canola oil spicy mustard Instructions: Preheat oil to 320 degrees. Skewer each hotdog with chopstick, exposing thick end of chopstick. Dredge each hotdog with Cornmeal batter. Carefully drop corndogs into preheated oil. Fry each corndog until golden. Remove corndogs with tongs; drain on paper towel. Serve with mustard.
Rugalach 1 cup (2 sticks) butter 4 cups flour 1 teaspoon salt 1/4 cup sugar 1 cube cake yeast 1 cup heavy cream 3 egg yolks Filling, recipe follows 1/2 cup sugar 2 teaspoons cinnamon 1/4 cup chopped pecans 1/4 cup raisins Instructions: Dough: Preheat oven to 375 degrees. Mix butter with dry ingredients until sandy. Crumble yeast into cream and stir in the yolks. Combine wet ingredients with dry ingredients to make a dough and chill it for 3 to 4 hours or more. Roll out 1/3 of the pastry thin, into a circle. Filling: Combine sugar, cinnamon and nuts and sprinkle onto the dough. Dot with golden raisins. Cut into triangles and roll up starting at the wide end and place on a greased cookie sheet, point side down. Repeat with remaining dough. Let rise 30 minutes at room temperature. Bake for 15 to 20 minutes or until light golden brown.
Roasted Tomatoes with Bread Crumbs 6 plum tomatoes, halved lengthwise Unsalted butter, for greasing baking dish Olive oil, for drizzling Honey, for drizzling 1 teaspoon sweet paprika 1 cup panko (Japanese) bread crumbs Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley, to garnish Instructions: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
Eggplant Parmesan 20 eggs About 1 1/2 cups flour Oil, for frying 5 large eggplants, peeled and sliced lengthwise 1/8 inch thick 8 cups tomato sauce 1/2 cup grated Parmesan Instructions: Lightly beat 12 of the eggs in a medium bowl. Slowly add the flour, mixing with a hand blender, until the mixture is the consistency of a light runny batter. (Add a little more flour if needed.) Heat the oil in a large, heavy frying pan until hot. Dip each slice of eggplant into the batter and then put directly into the hot oil. Fry until light brown on each side, about 30 seconds. Remove to a colander to drain any excess oil. Beat the remaining 8 eggs in a medium bowl. In a disposable aluminum pan or a cake pan, begin a lasagna-like assembly process. Add a very thin layer of tomato sauce to the bottom of the pan. Add one layer of eggplant, a little Parmesan and a drizzle of the beaten egg. Begin again with the tomato sauce, and repeat for as thick as you want, with no less than three layers. (Reserve a little of the tomato sauce and beaten egg for the baking.) It's best to refrigerate overnight before baking. Preheat the oven to 350 degrees F. Add a thin layer of tomato sauce on top of the eggplant, followed by some beaten egg. Cover with plastic wrap and foil, and bake for 1 hour.
Quail Wellington 1 large cremini mushroom 1/4-ounce dried morel mushrooms 1/4-ounce dried porcini mushrooms 1 teaspoon truffle oil 1/2 teaspoon fresh thyme leaves 1/2 teaspoon fresh rosemary leaves Kosher salt and white pepper 1 teaspoon truffle cheese 1 boneless quail breast, split 2 slices uncooked smoked bacon 1 teaspoon truffle butter 1 sheet puff pastry Instructions: Preheat the oven to 325 degrees F. Wash and dry the cremini mushroom. Reconstitute the dry morels and porcinis in a little water. Mince the morels and porcinis, and then saute in truffle oil. Season the mushroom mixture with thyme, rosemary, salt and pepper, allowing the mixture to cool and thus forming a duxelle. Stuff the duxelle into the cremini mushroom cap, along with the truffle cheese. Wrap the quail breast around the crimini mushroom, and then season with a little pepper. Next, wrap the slices of bacon around the quail. Bake the bacon-wrapped quail for 30 minutes. Remove the quail from the oven and let it cool slightly, and then rub the quail with the truffle butter. Wrap the puff pastry around the quail. Increase the oven temperature to 350 degrees F. Return to the oven and bake for another 20 minutes, or until the puff pastry is golden brown.
Billy Bowman's BBQ Ribs 2 cans pineapple juice 1 can frozen orange juice, from concentrate 1 cup honey 6 slabs ribs Everglades Seasoning* * Can be found at most supermarkets. Instructions: Mix the pineapple juice, orange juice, and honey in a large container. Marinate the ribs in this mixture for 6 hours. Sprinkle the ribs heavily with Everglades Seasoning. Smoke the ribs over indirect heat for 2 to 3 hours.
Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups 1 medium-sized Mexican or Hawaiian papaya, diced 1 large mango, semiripe 1/2 small red onion, diced small 1medium-sized beefsteak tomato, diced 1 teaspoon crab boil seasoning (recommended: Old Bay) 1 handful fresh cilantro leaves, coarsely chopped 2 tablespoons freshly squeezed orange juice Olive oil 1 1/2 pounds jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half 1/2 teaspoon red pepper flakes 1 package butter lettuce Instructions: In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated. In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside. Wash lettuce and pull it apart into 8 large pieces, which will serve as your \lettuce cups\. With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.
Peanut Butter and Jelly Bundt Cake 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1 1/4 cups packed light brown sugar 1/2 cup smooth peanut butter 3 large eggs 1/2 teaspoon pure vanilla extract 1/3 cup milk 1/2 cup raspberry, strawberry or grape jelly 4 tablespoons unsalted butter, melted 3 tablespoons smooth peanut butter 2 tablespoons confectioners' sugar Instructions: For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl. Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined. Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely. For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.
Turkey and Beef Meatloaf with Cranberry Glaze 1 cup fresh or frozen cranberries, thawed 2 tablespoons ketchup 1 tablespoon honey 1 tablespoon sriracha 2 1/2 teaspoons Dijon mustard 2 sprigs fresh rosemary, leaves finely chopped (2 tablespoons), plus more sprigs for garnish Kosher salt and freshly ground black pepper 1 small carrot 1 small onion 1 pound 90 percent lean ground beef 8 ounces 85 percent lean ground turkey 1 large egg 1/2 cup instant barley 2 teaspoons Worcestershire sauce Freshly ground black pepper Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment. Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly. Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined. Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes. Garnish with rosemary sprigs before serving.
Coconut Ginger Macadamia Ice Cream 1 cup whole milk 2 cup heavy cream 3 T. fresh grated ginger 1 can Chaokoh coconut milk 1 carton or can coconut cream 6 lg. egg yolks 1/2 cup sugar pinch salt 2/3 cup Australian soft candied ginger, cut in small cubes 2/3 cup macadamia pieces Instructions: Heat milk, cream, and fresh ginger in pan over medium heat. As it begins to boil, take off heat, and strain ginger out. Return mixture to pan. In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream. Slowly add this mixture to the hot mixture while stirring. Put on burner on low and cook until the mixture coats the back of a spoon. Chill in the fridge or freezer until very cold. Put in ice-cream maker and follow directions. Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.
Upside-Down Blueberry-Lemon Cake 1 tablespoon unsalted butter, plus more for the pan 2/3 cup sugar 3 cups blueberries 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon lemon zest 3/4 cup milk 1/4 cup sour cream Instructions: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel. For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl. Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated. Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.
Carne con Papas 1 lb thinly sliced beef sirloin tip steak 1 medium onion, thinly sliced 4 medium potatoes, diced into 1\ squares 2 teadpoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 1/2 cups of HERDEZ® Salsa Casera (mild) Instructions: Heat olive oil in large skillet. Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften. Add onions, salt, pepper, sliced meat. Cover and simmer for 5 minutes. Add HERDEZ® Salsa Casera and stir. Simmer for 2-3 minutes. Serve directly from pan or from a large bowl. For additional color and flavor, add thin slices of red and yellow bell pepper.
Trio of Margaritas - Ginger, Grapefruit and Tamarind 2 ounces white tequila 1 ounce Cointreau 1 ounce Ginger Syrup, recipe follows 1/2 ounce fresh lime juice Ice cubes Coarse salt, optional Lime wedge, optional Pickled ginger, for garnish 2 ounces white tequila 1 ounce Cointreau 1 ounce grapefruit juice 1/2 ounce fresh lime juice Ice cubes Coarse salt, optional Lime wedge, optional Sliced grapefruit, for garnish 2 ounces white tequila 1 ounce Cointreau 1/2 ounce orange juice 1 ounce Tamarind Syrup, recipe follows 1/2 ounce fresh lime juice Ice cubes Coarse salt, optional Lime wedge, optional Wide strip orange zest, for garnish Pomegranate seeds, for garnish 1 cup granulated sugar 2-inch piece fresh ginger, peeled and coarsely chopped 1 cup granulated sugar 1/4 cup tamarind paste Instructions: Combine the tequila, Cointreau, ginger syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with pickled ginger. Combine the tequila, Cointreau, grapefruit juice, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with sliced grapefruit. Combine the tequila, Cointreau, orange juice, tamarind syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with orange zest and pomegranate seeds. Bring the sugar, 1 cup water and ginger to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using. Bring the sugar, 1 cup water and tamarind paste to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using.
Chicken Lemon Orzo Soup 2 tablespoons olive oil 3 celery stalks, diced 2 carrots, diced 2 cloves garlic, minced 2 shallots, diced 1/4 cup dry sherry 1 gallon good chicken stock 4 sprigs fresh thyme 2 bay leaves 2 chicken breasts, bone-in, skin on Zest of 2 lemons 1 cup fresh lemon juice 3 tablespoons butter 1 cup orzo, cooked until al dente according to package directions 1/4 cup fresh tarragon leaves, chopped Lemon wedges, for garnishing Butter crackers, such as Ritz, for garnishing Instructions: In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves. Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning. Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.
Orzo with Chick Peas Salt 1/2 pound orzo 2 tablespoons extra-virgin olive oil 1 small to medium zucchini, diced 1/2 red onion, chopped 3 cloves garlic, chopped Salt and freshly ground black pepper 1 (15-ounce) can chick peas, drained 1/2 cup parsley leaves, chopped 1/4 cup mint leaves, finely chopped 1/2 cup feta or goat cheese, crumbled Instructions: Bring a large pot of salted water to a boil. Add orzo and cook to al dente. Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
The Ultimate Lasagna 2 pound dried lasagna noodles Extra-virgin olive oil 2 pounds ground beef 2 pound ground Italian sausage 1 onion, chopped 2 cloves garlic, sliced 3 carrots, chopped 2 stalks celery, chopped 2 tablespoons chopped fresh basil 1/4 cup finely chopped Italian flat-leaf parsley 1 tablespoon chopped oregano leaves 2 tablespoons all-purpose flour 2 cups red wine 2 (28-ounce) cans tomatoes (recommended: San Marzano) 3 tablespoons heavy cream 1 teaspoon ground cinnamon 2 quarts ricotta cheese, (2 containers) 2 eggs, lightly beaten 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper 1 pound mozzarella cheese, shredded Grated Parmesan and mozzarella, for topping Instructions: Preheat oven to 350 degrees F. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Coffee Petit Gateux 2.5 ounces unsalted butter 2.5 ounces turbinado sugar 2.25 ounces all-purpose flour 2.25 ounces almond flour 1.2 ounces cocoa powder 1/2 tablespoon baking powder 10 ounces almond paste 1 ounce confectioners' sugar 7 ounces egg yolks 3 ounces all-purpose flour 3 ounces cocoa powder 3 ounces unsalted butter, melted 10 ounces egg whites 4 ounces granulated sugar 5.25 ounces heavy cream 1 ounce coffee beans 1/2 tablespoon unflavored gelatin powder 6 ounces white chocolate 1.5 ounces unsalted butter 4 sheets gelatin 31.5 ounces heavy cream 1.5 ounces coffee beans 1.75 ounces granulated sugar Instructions: For the almond chocolate streusel: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and turbinado sugar together. Add the all-purpose and almond flours, cocoa powder and baking powder; beat until just combined. Place the mixture between 2 pieces of parchment paper and roll to about 1/8-inch thick. Transfer to a baking sheet and refrigerate for about 20 minutes to chill. Preheat the oven to 320 degrees F. Bake for 20 minutes. Cut into shapes that will fit inside 12 single-serving dessert molds. For the sponge cake: Preheat the oven to 335 degrees F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks, mixing until combined. Add the flour and cocoa powder and mix until combined. Add the melted butter and mix until combined. In a separate stand mixer bowl, whip the egg whites and granulated sugar using the whip attachment until they form a meringue with stiff peaks. Fold into the egg yolk mixture, then pour into the prepared baking sheet. Bake for about 12 minutes. Let cool before cutting into shapes that will fit inside the dessert molds. For the coffee ganache: Heat the cream and coffee beans together in a small saucepan until the cream just begins to boil. Remove from the heat and let sit to allow the coffee to infuse the cream, 20 to 30 minutes. Slowly stir the gelatin into 1 ounce cold water and let sit for about 5 minutes. Reheat the cream to just boiling and pour over the chocolate. Stir in the gelatin and butter. Place into chocolate molds and freeze until solid. For the coffee mousse: Soak the gelatin sheets in cold water and set aside for at least 5 minutes. Bring 13.5 ounces of the heavy cream to a boil and add the coffee beans. Remove from the heat and let sit for 20 to 30 minutes. Whip the remaining 18 ounces heavy cream with the sugar until it holds soft peaks. Remove the gelatin sheets from the water and place in a microwave-safe cup; microwave in 10-second intervals until dissolved. Add the gelatin to the coffee cream, then fold in the whipped cream. To assemble: Pop the coffee ganache out of the chocolate molds. Start filling dessert molds with the coffee mousse. When about half full, add a layer of sponge cake and a piece of coffee ganache to each. Continue to fill until the molds are just about full. Add the streusel base and smooth off the bottom. Freeze until solid. Remove from the molds and refrigerate at least 1 hour before serving. Garnish as desired.
Brown Butter-Sauteed Tilapia with Pistachios 1/2 cup all-purpose flour Salt and freshly ground black pepper 4 (3-ounce) tilapia fillets 3 tablespoons unsalted butter 1 tablespoon canola or peanut oil 1 tablespoon freshly squeezed lemon juice 4 thin slices lemon, for garnish 3 tablespoons roasted, salted shelled pistachios, roughly chopped Instructions: Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat. Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets. Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.
Bundt Pan Burger 7 cups all-purpose flour 1/2 cup granulated sugar 6 tablespoons unsalted butter, at room temperature 2 large eggs 2 tablespoons instant yeast 2 1/2 teaspoons kosher salt 3 tablespoons sesame seeds 1 cup mayonnaise 6 tablespoons yellow mustard 1/4 cup ketchup 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 4 pounds ground beef Kosher salt and freshly ground black pepper 16 slices American cheese 1 sweet white onion, diced 2 beefsteak tomatoes, sliced 16 kosher dill sandwich toppers 1/2 head iceberg lettuce, shredded French fries, for serving Instructions: For the bread: Combine the flour, sugar, 4 tablespoons of the butter, the eggs, yeast, salt and 2 cups lukewarm water in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and silky, about 4 minutes. Transfer to a large bowl, cover with plastic wrap and place in a warm spot until doubled in bulk, about 2 hours. Meanwhile, coat the inside of a 10- to 12-cup Bundt pan with the remaining 2 tablespoons butter and sprinkle evenly with the sesame seeds. Once the dough has risen, gently press it down to deflate it and divide it into 4 pieces roughly even in size. Put the pieces in the Bundt pan and cover with plastic wrap. Let sit until the dough has risen about 1/2 inch over the top of the pan, 30 to 45 minutes. Meanwhile, preheat the oven to 350 degrees F. When the dough has risen, remove the plastic wrap. Bake until the bread is golden and an instant-read thermometer inserted into the center registers 185 degrees F, about 40 minutes. Remove the bread from the oven and immediately invert it onto a wire cooling rack. Once cool, cut the bread horizontally in even thirds. Take the middle piece of bread and split that in half again horizontally; this will help for serving later. Increase the oven temperature to 500 degrees F. Set a wire cooling rack over a rimmed baking sheet. For the sauce: Combine the mayonnaise, mustard, ketchup, garlic powder, onion powder and paprika in a medium bowl and whisk until blended; set aside. For the burger: Line an 8-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of salt and several grinds of black pepper. Press half of the ground beef into the cake pan and sprinkle with another 2 teaspoons salt and several grinds of black pepper Lift the burger patty out of the cake pan using the foil and flatten it with your hands to about 9 inches in diameter. Flip the patty onto one side of the wire rack. Repeat with the remaining beef. Transfer the patties to the oven and cook until brown around the edges and an instant-read thermometer inserted into the centers registers about 150 degrees F, 15 to 20 minutes. Top evenly with the cheese and cook until melted, 2 to 3 minutes more. Remove the patties from the oven and let rest while you get the bun ready. Spread half the sauce on the bottom piece of bread. Top with half the onions, tomatoes and pickles. Transfer one patty to the bread and top with half the lettuce. Top with the middle pieces of bread and spread with the remaining sauce. Top with the remaining onions, tomatoes and pickles. Transfer the remaining patty to the bread and top with the rest of the lettuce. Cover with the top third of the bread and serve with french fries. (To make the burger easier to serve, separate the bread in the middle so you have two single-patty burgers.)
The Kale Coarse black salt, for the glass 2 ounces silver tequila 1 ounce green juice 1/2 ounce fresh lime juice 1/2 ounce agave syrup Kale leaf, for garnish Instructions: Dip the top 2 inches of a mason jar in water and roll in black salt to coat. Combine the tequila, green juice, lime juice and agave in a shaker with ice; shake well. Strain into the prepared jar; add ice. Garnish with a kale leaf.
Grilled Shrimp \Lollipop\ with Spicy Almond Sauce 1 1/2 pounds rock shrimp 2 shallots 2 Thai bird chilies 1 cup coconut 1 tablespoon brown sugar 5 kaffir lime leaves, julienned Juice of 1 lime Salt and black pepper to taste 6 sugar cane stalks or lemon grass stalks 1 cup toasted almond slivers 1/2 tablespoon sambal 1/4 cup cilantro leaves 1/4 cup Thai basil leaves 1 tablespoon fish sauce Juice of 2 limes 1 tablespoon sugar 1/4 cup peanut oil Salt and black pepper to taste Water to thin Garnish: basil, cilantro and almonds Instructions: In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened. In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.
Spicy Pork Tofu 2 cups chopped napa cabbage 1/2 tablespoon salt Canola oil to cook 1/2 pound ground pork 2 tablespoons minced ginger 1 1/2 tablespoons minced garlic 2 tablespoons thin soy sauce 3 tablespoons sesame oil 10 slices of tofu (2-inch by 1-inch) Instructions: Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that's been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce, add napa cabbage and sesame oil, continue cooking until the cabbage is wilted. Check seasoning. Plating: Spoon contents of wok over the tofu on a large serving platter, serve family style.
Stir Fry 5 strips chicken 2 ounces broccoli florets 1-ounce bean sprouts 2 ounces mushrooms, sliced 1-ounce bamboo shoots 2 ounces water chestnuts 1-ounce carrots 2 ounces red pepper 1-ounce baby corn 2 ounces red onions, chopped 2 ounces Asian Sauce, recipe follows 3 tablespoons soy sauce 3 tablespoons Hoisin Sauce (available at most supermarkets) 1/4 cup brown sugar 1/3 cup pineapple juice 1/2 cup orange juice 1 tablespoon chopped, fresh ginger 1 clove garlic, minced 1-ounce Kitchen Bouquet 1/4 cup cornstarch, to thicken 1/3 cup water Instructions: Over high heat in very large, dry skillet or wok, add the chicken strips and cook stirring for about 3 minutes. Add the remaining ingredients and stir fry until crisp tender. Serve over rice or lo mein noodles. In saucepan, combine all ingredients, except the cornstarch and water. Cook for 45 minutes over medium heat. Place cornstarch in bowl and slowly add water, stirring constantly, until it becomes a paste. Slowly add the paste mixture to the pot, stirring constantly, until the sauce thickens. Add sauce to the stir fry mixture before serving.
Sweet and Spicy-Glazed Grilled Salmon 3 canned chipotle chiles in adobo 1 clove garlic, crushed 1/2 cup tamarind concentrate 1/2 cup packed dark brown sugar Kosher salt, plus more as needed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil, plus more for grilling 4 six-ounce center-cut boneless salmon filets Instructions: 1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving. 2. Preheat a grill to medium. 3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.
Banh Mi-Style Hot Dogs 1 cup julienned cucumber 1 cup julienned carrot 1 cup julienned radish 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro 4 scallions, white and light green parts only, thinly sliced 2 teaspoons fish sauce 1/2 teaspoon kosher salt Juice of 2 limes 4 hot dogs Butter, as needed 1 baguette, split in half horizontally, then each half cut into 4 bun-size pieces 1/4 cup mayonnaise 8 fresh basil leaves, torn into pieces 1 jalapeno, thinly sliced Instructions: In a large bowl, toss the cucumber, carrot, radish, mint, cilantro and scallions with the fish sauce, salt and lime juice. Let the slaw stand 10 minutes. Preheat a grill to medium-high heat. Butterfly the hotdogs by slicing lengthwise about three-quarters of the way through. Grill the hot dogs until browned and a little crispy, about 3 minutes per side. Butter one side of each baguette piece and toast until golden brown. Spread 1 tablespoon of the mayonnaise on one side of 4 of the baguette pieces. Put a hot dog on top of each, followed by some slaw, torn basil leaves and jalapeno slices. Top with a remaining baguette piece.
Fennel, Apple and Celery Root Gratin 2 large celery roots (about 1 pound each) 2 fennel bulbs (about 1/2 pound each) 2 Granny Smith or other tart, firm apples (about 1 pound total), peeled and cored Salt and freshly ground black pepper About 11/2 cups heavy cream 8 ounces Colby-style cheese, such as Orb Weaver, coarsely grated (about 2 cups; or use aged, but not sharp, cheddar) Instructions: Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole. Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside. Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices. In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly. Cut the apples into 1/4-inch-thick rings. Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes. Let cool 15 minutes to allow the cream to firm up slightly and serve.