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Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad 3 tablespoons unsalted butter 1 large onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 large carrot, peeled and coarsely chopped 2 stocks celery, coarsely chopped 7 cups vegetable stock, or water 1 1/2 cups pumpkin puree (not flavored pie filling) 1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella) 1/4 teaspoon allspice 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 2 tablespoons honey 2 teaspoons chipotle puree 3/4 cup creme fraiche or sour cream Salt and freshly ground pepper 1/2 cup toasted pumpkin seeds 4 ounces pancetta, medium dice 1 small shallot, minced 1/4 cup sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon finely chopped fresh thyme 1/4 cup olive oil Salt and freshly ground pepper 10 ounces fresh spinach leaves 2 Bosc pears, halved, cored and thinly sliced 1 small red onion, finely sliced Instructions: Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds. For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.
5 Minute Bread Pudding 1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced 1/2 stick butter, softened 1 can sweetened condensed or reduced fat sweetened condensed milk 2 jiggers brandy Whipped cream in spray top canister from your dairy aisle Ground or grated nutmeg, for garnish Instructions: Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side. While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy. Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
Mananatini 1 1/2 ounces vodka (recommended: Fris) 3 ounces ginger beer, recipe follows 2 ounces mango puree 1/5 ounces sour mix, recipe follows 3/4 cup fresh ginger, grated 6 cups boiling water 2 limes, juiced 1 1/2 cups sugar 1/2 teaspoon dried yeast 12 ounces fresh lime juice 6 ounces lemon-lime soda (recommended: 7-Up) 3 ounces sugar 3 ounces lemonade Instructions: Shake well then strain. Combine all ingredients, stir well and place in a large container. Seal tightly and leave at room temperature for 24 hours or more. Strain and refrigerate until completely chilled. Combine all ingredients and mix well.
Soy Marinated Pork Carnitas 8 cups soy sauce 8 cups sugar 4 cups mirin 4 cups oyster sauce 2 cups mushroom soy sauce 2 cups chopped green onions 1/3 cup whole star anise 1/4 cup whole cloves 1/4 cup peppercorn blend 10 medium cinnamon sticks 1 ginger root, sliced with skin on 12 liters water 6 pounds pork butt 12 pieces dried black mushrooms 10 bay leaves Instructions: Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir. Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked.
Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce 1 1/2 cups baby potatoes, cut into quarters Kosher salt and freshly cracked black pepper 1 bottle wheat beer 1 cup thinly sliced shallots 2 tablespoons butter 2 tablespoons whole-grain German mustard 4 cloves garlic, thinly sliced 1 1/2 pounds PEI mussels, soaked in cold salted water and cleaned 1/2 cup sour cream 1/2 cup thinly sliced scallions For dipping: toasted garlic bread or crispy potatoes Instructions: Put the potatoes in a saucepan and add cold salted water to cover. Cover the pan with a lid, bring to a simmer and cook until just tender, 10 to 15 minutes. Drain. Add the potatoes, beer, shallots, butter, mustard and garlic to a 6- to 8-quart slow cooker, cover and cook on high until the liquids are at a simmer, about 2 hours. Season with salt and pepper, then add the mussels. Cover and continue to cook on high until the mussels open, 15 to 20 minutes. Discard any unopened mussels. Stir in the sour cream at the end and finish with the scallions on top. Serve with toasted garlic bread or crispy potatoes for dipping.
10-Minute Beef-and-Beet Salad with Horseradish Dressing 2 slices seeded rye bread 1/4 cup sour cream 3 tablespoons horseradish 2 tablespoons mayonnaise 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper One 5-ounce package baby spinach (about 4 cups) 3 cups coleslaw mix (about 7 ounces) 4 ounces dill Havarti cheese, cut into 1/2-inch cubes 1/2 pound thinly-sliced rare deli roast beef 3/4 cup sliced and drained pickled beets Instructions: Toast the rye bread. Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine. Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
Salt and Pepper Shrimp 2 quarts peanut oil Kosher salt and freshly ground black pepper 4 cups all-purpose flour, plus 2 cups for dredging 2 pounds large prawns, shelled and deveined, with tail attached 4 egg yolks 4 cups chilled soda water 2 tablespoons shaved garlic 2 tablespoons shredded ginger 1 bunch green onions, sliced on a bias angle 1 jalepeno pepper, sliced into rounds Serving suggestion: fresh lemon wedges. Instructions: In a large wok, heat the oil over medium-high to 370 degrees F. Meanwhile, season 2 cups of the flour with salt and freshly ground black pepper. Dredge the shrimp in the seasoned flour. In a large mixing bowl, whisk the remaining 4 cups of flour with the egg yolks and soda water. Hold the shrimp by their tails dip them into the batter. Working in batches, fry the shrimp in the hot oil, turning them once, until they are golden brown, about 3 minutes per batch. Remove the shrimp from the oil and drain them on paper towels. While they are still hot, sprinkle the shrimp generously with salt and freshly ground black pepper. Transfer the shrimp to a serving tray. When the shrimp are cooked, carefully pour off all but 1/2 cup of the oil. Add the garlic, ginger, green onions and jalapeno and fry until crispy. Spoon the seasoning over the shrimp and serve immediately accompanied by lemon wedges.
Grilled Butterflied Monkfish with a Sweet Runner Bean Stew 1 1/4 pounds runner beans, trimmed Olive oil 1 (4-ounce) jar good anchovy fillets, in oil 5 cloves garlic, peeled 1 dried red chili, crumbled 1 (24-ounce) jar tomato sauce or 2 (14-ounce) cans tomatoes, crushed 2 sprigs fresh rosemary Sea salt and freshly ground black pepper 4 (7-ounce) thick pieces monkfish, skinned and trimmed properly - ask your fishmonger A bunch fresh at-leaf parsley 1 lemon, zest finely grated and juiced Extra-virgin olive oil A small bunch fresh green or purple basil, leaves picked Instructions: I absolutely love to cook runner beans this way. They take on fantastic flavor and go so well, when eaten hot, with roasted fish or white meat. They're also really good served cold as an antipasto. Please give them a try. To finish off this dish I'm going to use a great flavor enhancer called gremolata. The classic combination is garlic, lemon zest and at-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic. Feed the runner beans through a bean cutter. If you don't have one, just run your peeler down each side of the bean to get rid of the stringy bits and then cut them into 1/2-inch pieces at an angle. Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves and fry them gently with the anchovies and dried chili until it all goes soft and the anchovies break down into a mush. Pour in the crushed tomatoes or tomato sauce and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer gently for 12 to 15 minutes, or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir. Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score the fish lightly and set aside. To make the gremolata, finely chop the remaining clove of garlic with a pinch of salt. Next, finely chop the parsley and the lemon zest. Mix these with the garlic, give it all 1 last chop and put aside to sprinkle over at the end. Heat a very large griddle pan or frying pan (or use 2 smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don't overcook). Take the beans off the heat, taste and season them once again, if necessary. Remove the rosemary sprigs and add the lemon juice. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table - family service style! \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\
Handmade Italian Ricotta Cavatelli 3 cups (1 pound) all-purpose flour 1 pound ricotta cheese 2 large eggs, lightly beaten Instructions: Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes. Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes. Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.
Ice Cream Crunch Tacos 1 pint vanilla ice cream in a paper container, slightly softened 8 pizzelle cookies 1/2 cup chopped peanuts Store-bought hot fudge, for drizzling 3 tablespoons sugar 1 tablespoon ground cinnamon 5 large flour tortillas Dulce de leche, for spreading Rainbow sprinkles, for sprinkling 3 tablespoons ghee or clarified butter Instructions: Using a serrated knife, slice the carton of ice cream into 4 even round pieces. Peel off the carton, then place 1 disc of ice cream on each of 4 pizzelle cookies. Coat with peanuts and hot fudge, top with a second pizzelle and press down. Wrap in plastic and place in the freezer for at least 2 hours. Heat a cast-iron skillet or griddle over high heat for 5 minutes. Mix the sugar and cinnamon together well on a plate. Lay out the tortillas and spread them with a thin layer of dulce de leche, leaving a 1-inch border around the edge. Add a small amount of rainbow sprinkles across the dulce. Unwrap the pizzelle ice cream sandwiches and place them in the middle of each tortilla, then fold the tortilla around them to wrap well. If the tortilla is not large enough and there is a gap, cut the 5th tortilla in quarters and adhere 1 quarter to the bottom of each sandwich with dulce de leche. Coat the cast-iron pan with ghee and add the wraps, seam-side down, pressing down with the back of a spatula to sear, about 9 seconds. Flip and repeat the searing. Move to the plate with the cinnamon sugar and turn to coat. Serve immediately. Repeat with the remaining wraps.
Mimi's Sweet Potatoes in Orange Cups 6 sweet potatoes, unpeeled 1/2 stick butter, softened 1/4 cup orange juice 1/4 cup chopped pecans 6 large oranges (heavy for their size) 48 mini-marshmallows Instructions: Preheat oven to 375 degrees F. Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated. For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use. Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.
Easy Peanut Butter Fudge 8 ounces unsalted butter, plus more for greasing pan 1 cup smooth peanut butter 1 teaspoon vanilla extract 1 pound powdered sugar Instructions: Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
Pasta Jambalaya with Crawfish and Andouille Sausage 1 pound dry angel hair pasta 1/4 cup kosher salt 2 tablespoons olive oil 8 ounces andouille sausage, diced into 1/2-inch pieces 1/4 cup small-diced yellow onion 1 tablespoon minced garlic 1 cup green zucchini, small dice 1/2 cup small-diced red bell pepper One 19-ounce can diced tomatoes 1 tablespoon chopped fresh thyme 1/2 cup heavy cream 1 pound cooked crawfish tails 2 tablespoons chopped fresh basil 1 tablespoon seafood seasoning, such as Old Bay 1/2 cup grated Parmesan Instructions: Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside. While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.
Red Lentil Soup 3 tablespoons unsalted butter 2 onions, chopped 3 cloves garlic, minced 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed Salt and freshly ground black pepper 2 tablespoons tomato paste 7 cups chicken, lamb or beef stock 1/2 cup bulgur 1/2 cup red lentils 1/4 cup finely chopped fresh parsley 2 tablespoons finely chopped fresh mint Instructions: Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally. Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.
Mexican Rice Casserole 2 tablespoons canola oil 3 cloves garlic, minced 1/2 to 1 whole large onion, chopped 4 cups long grain rice Two 14.5-ounce cans whole tomatoes One 10-ounce can diced tomatoes and green chiles, such as Rotel 1 teaspoon cumin (or more to taste) 1 teaspoon kosher salt 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon turmeric 6 to 8 cups low-sodium chicken broth (more if needed) 1 1/2 cups grated Cheddar Fresh cilantro, chopped, for serving Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes. Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes. Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
Chicken Chimichurri Empanada 2 pounds chicken thighs, cubed into small pieces 1 1/2 cups Chimichurri, recipe follows 1 tablespoon oil Pinch salt 12 Empanada Discs, recipe follows 4 cups all-purpose flour, plus additional for dusting 1 1/2 teaspoons salt 1/2 cup vegetable shortening 1 egg 2 cups coarsely chopped fresh flat-leaf parsley 1/2 cup finely diced red peppers 3 cloves garlic, chopped 1 cup olive oil 1/4 cup red wine vinegar 2 teaspoons kosher salt 1 teaspoon black pepper 1/2 tablespoon oregano 1/2 tablespoon paprika Instructions: Preheat oven to 400 degrees F. Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight. Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature. Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling. Bake until browned, about 10 minutes. Stir flour and salt together in a bowl. Blend the shortening into the flour mixture with a metal spoon or hands until well blended. Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth. Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight. Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs. Combine parsley, red peppers and garlic in a medium bowl. Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well. Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.
Hawaiian Pulled Pork Sandwiches 1 packet teriyaki marinade (recommended: McCormick Grill Mates) 1 tablespoon paprika 1 teaspoon fresh ground pepper 3 1/2 pounds pork shoulder 1/2 cup chicken broth 1/2 cup brown sugar 1/4 cup soy sauce 1 cup chili sauce One 6-ounce can pineapple juice 1 medium onion, chopped 2 carrots, chopped 8 hamburger rolls 2 tablespoon canola oil 1 tablespoon ginger, chopped 2 teaspoons garlic, chopped Instructions: In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside. In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside. Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Hawaiian Sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
Arepas with Black Beans, Mango and Avocado 1/4 cup plus 2 teaspoons vegetable oil 2 cloves garlic, chopped One 15-ounce can black beans, rinsed and drained 1 chipotle chile in adobo sauce Kosher salt 1 small red onion, halved and thinly sliced Juice of 2 limes (about 1/4 cup) 2 cups pre-cooked white corn meal, such as P.A.N. 1/2 cup fresh cilantro leaves 1/4 crumbled Cotija cheese 1 small mango, thinly sliced 1 avocado, halved and thinly sliced Instructions: Heat 2 teaspoons of the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring until lightly golden, about 1 minute. Add the beans, chipotle in adobo sauce, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil then remove from the heat and set aside. Combine the onion, lime juice and a pinch of salt in a small bowl and set aside. Position a rack in the center of the oven and preheat to 350 degrees F. Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms. Divide the dough into 8 golf ball-size balls. Press each ball flat into an even 1/2-inch-thick patty. Heat the remaining 1/4 cup oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 7 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes. Add the cilantro and Cotija cheese to the onions and toss to combine. When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff the arepas generously with slices of mango, avocado, the onion mixture and beans.
Spiked Candied Bacon 1 pound sliced bacon 1 cup tequila 1 cup packed light brown sugar 1/2 teaspoon chili powder 1/2 teaspoon chipotle chile powder Instructions: Combine the bacon and tequila in a large bowl and refrigerate at least 2 hours or up to 8 hours. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment. Drain and pat the bacon dry. Mix the brown sugar, chili powder and chipotle together and spread out on a large plate. Press both sides of each bacon strip in the sugar mixture and then arrange on the prepared baking sheets. Sprinkle with any remaining sugar mixture. Bake for until the bacon is golden and glazed, turning once, 30 to 35 minutes. Transfer to a wire tack to cool.
Ranch Dressing 1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt 1/3 cup lowfat buttermilk 3 tablespoons mayonnaise 1 1/2 teaspoons lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon finely chopped fresh chives Salt Instructions: If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.
Roasted Asparagus 1 pound asparagus, trimmed 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.
Cordelia's Roast Beef 2 to 3 tablespoons salt One 3-pound eye of round beef roast 1/4 cup all-purpose flour 3 tablespoons vegetable oil Two 10-ounce cans French onion soup One 10-ounce can condensed mushroom soup, such as Campbell's Golden Mushroom Instructions: Rub the salt into the meat very well. Coat the meat with the flour. Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides. Transfer the roast to a platter and scrape the pan to loosen the drippings. Add the French onion and mushroom soups and 3 3/4 cups water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan, cover and cook until the meat is tender, about 3 hours. Remove the roast to a platter or cutting board to rest. Slice and serve with the pan gravy.
Basmati Rice Pudding with Toasted Coconut 1/2 cup Basmati rice, rinsed 2 cups milk 1/2 cup water 1 pinch salt 2 teaspoons powdered gelatin 2 tablespoons cold water 1/2 vanilla bean 4 yolks 3/8 cup sugar 1/2 cup cream, whipped 1/2 cup toasted coconut Passion fruit sauce, recipe follows 1 cup sugar 1 cup water 1 cup passion fruit concentrate puree 1 lime, juiced Instructions: Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill. In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding.
Zakarian's Irish Creme with Stout 16 ounces oatmeal stout 1 ounce Irish whiskey, such as Redbreast 1/2 ounce half-and-half 1/4 ounce Simple Syrup, recipe follows 1/8 ounce creme de menthe 1/8 teaspoon cinnamon 1 cup sugar Instructions: Fill a pint glass half-full with the oatmeal stout and let it settle. Combine the whiskey, half-and-half, Simple Syrup, creme de menthe and cinnamon in a cocktail shaker. Add ice, shake vigorously and double-strain into a shot glass. Top off the oatmeal stout pint and let settle. Serve the shot and stout together. Shoot or sip the Irish creme and drink or sip the oatmeal stout. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Shrimp and Bok Choy Stir-Fry 1/3 cup barbecue sauce 1 tablespoon Asian chili-garlic sauce (such as sambal oelek) 3 tablespoons vegetable oil 1 1/4 pounds peeled and deveined large shrimp Kosher salt 1 1/2 pounds baby bok choy, trimmed and halved lengthwise 4 cups frozen white rice Lime wedges, for serving Instructions: Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute. Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
Eggplant-Goat Cheese Dream 1 eggplant (sliced horizontally) two tomatoes 1 red onion goat cheese basil olive oil baguette or any good bread Instructions: Place sliced eggplant on hot grill (make sure to coat eggplant with olive oil). Slice tomatoes and red onion into 3/4 inch slices. Place tomatoes and onion on grill. Meanwhile, spread goat cheese on any type of your favorite bread (I usually use a baguette or some kind of country bread.) When eggplant and other veggies have good grill marks, place eggplant on top of goat cheese, then tomato slices, then onion and top with basil. Spread another layer of goat cheese on top half of bread.
Wachauer Aprikosenknodel (Apricot Dumplings) 1 pound cold cooked potatoes 3 3/4 cups all purpose flour 3/8ths cup butter 1 egg yolk Pinch salt 12 whole apricots 12 lumps of sugar 1 1/4 cups white bread crumbs 1/4 cup fine sugar Cinnamon 3 tablespoons brandy 10 apricot halves 1/4 cup apricot juice 1/4 cup brandy Instructions: Grate potatoes. Measure and sift flour. Measure butter. Soak sugar lumps in brandy. Remove stone of whole apricots. Measure bread crumbs, sugar and brandy. Measure ingredients for sauce. Mix flour with grated potato, add salt and egg yolk. Rub in butter and then turn dough out onto a floured board and knead. Press out dough to 1/4-inch thick. Place a lump of brandied sugar in each half apricot, cover with another apricot half. Cut dough into 4-inch squares. Place apricot in the center and wrap dough around, squeezing edges of dough together. Trim off outside. Roll dumpling between palms of hands. Drop dumplings into a large saucepan of salted boiling water. Boil gently for 12 minutes. Remove with slotted spoon and drain. Fry the bread crumbs with the sugar and 3 tablespoons fresh butter until crisp. Roll the dumplings in the bread crumbs and sprinkle with cinnamon. Place onto a heated serving dish. Coat with apricot sauce. Serve remaining sauce separately. Sauce: Place apricot halves with brandy and apricot juice into a blender and puree. Heat gently in a saucepan.
Poached Shrimp with Melon 2 pounds small raw shrimp (71/90 is a perfect size) 2 lemons 10 peppercorns Salt and cracked pepper 2 ripe cantaloupe 2 ripe honeydew 1 cup extra-virgin olive oil 1 cup fresh mint leaves Instructions: In a large pot put the shrimp, lemons cut in half, peppercorns, and a pinch of salt together. Fill with cold water just to cover the shrimp. Place the pot on high heat to boil. In the meantime put a strainer in the sink, and also fill a large bowl with ice and cold water. When the water reaches a boil the shrimp are cooked. Strain the shrimp from the water, and then plunge the hot shrimp into the ice water. This stops the cooking process immediately. Leave the shrimp in the cold water for a few minutes. Strain and reserve in the refrigerator. Peel and seed the melons, and dice into medium size pieces, or around the same size as the shrimp. Separate the diced melon from the trimmings. This is what we will make the dressing out of. In a blender combine half of the melon pieces, half of the mint, and half the olive oil. Blend until smooth. In a large mixing bowl put the shrimp, diced melon, and the dressing. Mix well and season with salt and pepper. Transfer to a serving vessel, and garnish with remaining mint leaves and drizzle with olive oil. Season the top with salt and cracked pepper.
Horchata 1 cup long grain white rice 2 cups skinless almonds 1-inch piece cinnamon bark 8 cups water 1/2 cup sugar 1/4 teaspoon vanilla extract Ice cubes Instructions: Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice.
Flannel Hash 1/2 pound purple potatoes, diced 1/2 pound red potatoes, diced 2 golden beets, peeled and diced 2 cloves garlic, chopped 1/2 yellow onion, diced 1 1/2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/4 cup fresh parsley, roughly chopped Instructions: Preheat the oven to 450 degrees F. Mix together the potatoes, beets, garlic and onions in a large bowl. Add the oil and season with salt and pepper. Spread the mixture over a sheet pan and bake until the vegetables are tender and starting to brown, 25 to 30 minutes. Top with the parsley and serve warm.
Vampire Bite Mocktail 2 cups cranberry juice, chilled 1/2 cup apple juice, chilled 1/4 cup grenadine 1 1/2 cups seltzer water, chilled 1 tube red candy gel 4 gummy vampire teeth Instructions: In a pitcher combine the cranberry juice, apple juice and grenadine. Stir together then add the seltzer water. Squeeze the candy gel onto a small plate. Rim the edges of 4 low-ball glasses in the candy gel. Pour in the drink evenly into the glasses. Garnish each glass with the gummy vampire teeth and serve.
Sopressata and Olive Quiche 1 3/4 cups all-purpose flour, plus more, for dusting 2 tablespoons sugar 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more, if needed 1/2 cup minced chives 3/4 cup finely grated Parmesan 1/2 cup chopped sopressata 1/4 cup chopped pitted green olives 1 1/4 cups heavy cream 3 large eggs Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh basil Instructions: For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. For the filling: Sprinkle the chives evenly in the crust. Combine the Parmesan, sopressata, and olives in a medium bowl and sprinkle in an even layer over the chives. For the custard: Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the basil. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
Chick Pea Ragout with Glazed Vegetables 'Chana Masala' 3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained 1 1/2 cups fresh peeled and chopped tomato 2 tablespoons tomato paste 3 tablespoons vegetable oil 1 cup finely chopped onions 1 tablespoon finely chopped garlic 1 tablespoon grated or crushed fresh ginger 2 teaspoons cumin seeds 2 tablespoons ground coriander seeds 1 medium-sized zucchini, cut into 1-inch pieces 1 red bell pepper, cored and cut into 1-inch pieces Coarse salt and black pepper to taste Water to cover 1/2 cup plain yogurt 1/2 cup chopped cucumber 1/2 cup chopped scallion 1/2 cup chopped coriander 1 tablespoon (or to taste) chopped hot green chilies Instructions: In a large bowl combine chick peas, tomatoes and tomato paste. Set aside. In a large pan heat the oil over moderately-high heat. Add the onion, garlic, ginger, cumin and coriander. Cook, stirring often, until the onions turn light brown, about 8 minutes. Add zucchini, bell peppers and salt and black pepper to taste. Pan roast the vegetables, stirring regularly, for 5 minutes. Add chick pea-tomato mixture to the onion mixture. Add water and bring contents to a boil. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick. Serve ragout topped with yogurt. For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies.
Chicken in Romanesco Sauce 2 red bell peppers (or 1 red and 1 yellow) 1/2 cup Marcona almonds or blanched raw almonds 1/2 cup chicken stock 1/2 cup fresh flat-leaf parsley leaves Zest and juice of 1 lemon Zest and juice of 1 orange 2 large cloves garlic, crushed 1 Fresno chile pepper 1/2 red onion, coarsely chopped 1 large heirloom tomato 2 tablespoons EVOO 8 bone-in chicken thighs 1 teaspoon smoked sweet paprika Salt and freshly ground pepper 1/2 cup dry sherry Instructions: Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds. Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool. Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth. Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.
Sea Bass with Roasted Cauliflower Puree 2 cups heavy cream 4 cauliflower stems, chopped 2 cloves garlic, crushed 1/2 yellow onion, chopped 6 tablespoons canola oil 4 ounces mascarpone 2 tablespoons sherry vinegar Salt and white pepper, to taste 1 cup white wine or water 1 pound sea bass fillet, divided into four 4-ounce portions Oil, for frying Leek tops, thinly sliced Julienned lemon peel, for garnish Radishes, thinly sliced on a mandoline Finely chopped chives, for garnish Fresh parsley fresh leaves, for garnish Instructions: Preheat the oven to 450 degrees F. In a small saucepan, reduce the heavy cream by half over low heat. Remove from the heat and set aside. In a medium saute pan, cook the cauliflower, garlic and onion in 3 tablespoons oil over medium heat, stirring occasionally, until golden brown. If the cauliflower starts to brown, deglaze the pan with a splash of white wine or water. Remove from the heat and let cool, 5 minutes. Blend together the cream, cauliflower mixture, mascarpone, sherry vinegar and salt and white pepper to taste in a blender. Heat a cast-iron skillet with the remaining 3 tablespoons oil over high heat until very hot. Sear the sea bass, skin-side down, for 3 minutes. Transfer to the oven and bake until opaque, 5 to 7 minutes. Meanwhile, fill a large Dutch oven about halfway with oil and bring to 375 degrees F. Fry the leek tops until dark and crispy. Divide the cauliflower puree among 4 plates, then top each with a piece of sea bass. Garnish with the fried leek tops, lemon peel, radish slices, chives and parsley and serve immediately.
Jalapeno Fries with Roasted Garlic Ranch 1 head garlic, top third cut off 1 teaspoon olive oil 1/4 cup buttermilk 1/4 cup mayonnaise 2 tablespoons sour cream Kosher salt and freshly ground black pepper 1 to 2 tablespoons finely chopped chives Vegetable oil, for frying 1/2 cup buttermilk 1 large egg 3/4 cup all-purpose flour 3/4 cup cornmeal 1/2 teaspoon paprika Kosher salt 10 large jalapenos, stemmed, seeded and cut into 1/4-inch strips Instructions: For the roasted garlic ranch: Preheat the oven to 425 degrees F. Rub the garlic with the oil, then wrap well in foil. Roast until soft and golden, about 35 minutes. In a bowl, whisk together the buttermilk, mayonnaise and sour cream. Push the roasted garlic cloves out of their skins and onto a cutting board; sprinkle with salt. With the flat side of a chef's knife, smash the garlic into a paste. Transfer the paste to the mayonnaise mixture and whisk vigorously to incorporate and break up any large lumps of garlic. Stir in the chives and add salt and pepper to taste. Cover and refrigerate. For the jalapeno fries: Fill a large, wide pot with 1 inch of oil and heat to 360 degrees F. Meanwhile, whisk the buttermilk and egg together in a pie plate or shallow bowl. In a second pie plate, whisk together the flour, cornmeal, paprika and 1 1/2 teaspoons salt. Dip a large handful of the jalapeno strips into the buttermilk mixture, letting the excess drip off. Toss in the flour mixture to coat. Carefully add the strips to the oil, and fry until golden brown, 1 to 1 1/2 minutes. Repeat with the remaining strips, letting the oil come back to temperature between batches. Sprinkle the fries with salt as soon they come out of the oil. Serve the jalapeno fries with the roasted garlic ranch.
Green Tea Ice Cream 8 large egg yolks 3/4 cup plus 2 tablespoons sugar Pinch salt 1 1/2 cups whole milk 1/2 cup loose green tea 2 1/2 cups heavy cream Instructions: In a large bowl beat the egg yolks with the sugar and salt. Set aside. In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours. Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.
Grandma's Style Apple Cake with Vanilla Sauce 4 apples 1 teaspoon cinnamon, plus 1 tablespoon cinnamon 1 tablespoon sugar 1/3 cup butter 1/2 cup sugar, plus 1 tablespoon 1 tablespoon brown sugar 1 egg 1/2 cup milk 1 cup flour 1/2 tablespoon baking powder 1 vanilla bean 2 cups milk scalded 6 yolks 1/2 cup sugar Instructions: Peel the apples and cut into thin slices. Toss slices in a bowl with 1 tablespoon of cinnamon and 1 tablespoon of sugar. Melt butter. Brush mold with butter. Cool the remaining butter to room temperature and add 1/2 cup of sugar and brown sugar. Whisk butter and sugars until fluffy. Add egg with milk and whisk. Stir in flour, baking powder and remaining 1 teaspoon cinnamon. Pour into the mold. Put the sliced apples on top and bake in a preheated 350-degree oven for 40 minutes.; Scrape the vanilla bean into scalded milk. Whisk yolks and sugar. Add a little hot milk to the yolk and sugar mixture. Pour back into the hot milk. Stir continuously with a wooden spoon over a low heat until it starts to thicken. Make sure it does not boil. Strain and let cool down.
Country Pumpkin Cake 3/4 cup raisins or white raisins 1 cup Crisco® All-Vegetable Shortening, melted 2 cups sugar 1 (15 oz.) can solid-pack pumpkin 4 large eggs 2 cups Pillsbury BEST® All Purpose Flour 1 tbsp. ground cinnamon 2 tsps. baking powder 1 tsp. baking soda 1 tsp. ground ginger 3/4 tsp. salt 1/4 tsp. ground cloves FROSTING: 1/3 cup Crisco® Butter Shortening 2 cups powdered sugar 2 tsps. vanilla extract 2 tbsps. milk 1/2 cup finely chopped pecans Crisco® Flour No-Stick Spray 2 cups boiling water Instructions: HEAT oven to 350 degrees F. Coat a 10-inch springform pan with no-stick cooking spray. POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water. BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate. BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake.
Lemon-Vanilla Cake Roll Cooking spray 6 large eggs, separated, at room temperature 1/2 teaspoon fresh lemon juice 1 1/2 cups confectioners' sugar, plus more for dusting 1/4 cup vegetable oil 1/4 cup whole milk 1 vanilla bean, split lengthwise and seeds scraped 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 5 large egg whites 1 1/3 cups granulated sugar 1 vanilla bean, split lengthwise and seeds scraped Pinch of salt 3 sticks unsalted butter, cut into pieces, at room temperature 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1/2 cup lemon curd Instructions: Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and lemon juice in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup confectioners' sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Whisk the egg yolks with the vegetable oil, milk and vanilla seeds in a separate large bowl until smooth. Sift the remaining 1 cup confectioners? sugar, the flour, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir about one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 12 to 14 minutes. Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely. Meanwhile, make the frosting: Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks form, 6 to 8 minutes. Beat in the butter, 1 piece at a time, until combined (the mixture may look curdled). Add the lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes. Gently unroll the cake. Spread 2 cups of the frosting over the cake about 1/4 inch from the edges, then top with a layer of the lemon curd; swirl together. Reroll the cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake.
Sticky BBQ-Glazed Pork Tenderloin 2 tablespoons smoked paprika 1 tablespoon packed brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 pork tenderloins 1 cup store-bought barbecue sauce 2 tablespoons olive oil Grilled Pineapple Pepper Relish, recipe follows, for serving 1/2 pineapple, cored and sliced into rings 5 tablespoons olive oil 3 jalapeños, halved and seeded (or leave some seeds for more heat) 1 poblano pepper, halved and seeded 1 large red bell pepper, quartered Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro 1 tablespoon agave syrup 1 lime, zested and juiced Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture. Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving. Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce. Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing. Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side. Heat a grill pan or grill over medium heat. Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
Cow Pies 2 cups sugar 2 1/2 sticks (1 1/4 cups) butter, softened 2 large eggs 1 tablespoon vanilla extract 2 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1 cup good semisweet chocolate chips, plus extra for topping if desired 1 cup milk chocolate chips, plus extra for topping if desired 1/2 cup white chocolate chips, plus extra for topping if desired 16 ounces semisweet chocolate Instructions: Preheat the oven to 350 degrees F. Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla. Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips. Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack. Melt the semisweet chocolate in a bowl over a pan of simmering water. Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.
Frozen Strawberry Daiquiri One 12-ounce bag frozen strawberries 6 ounces light rum 4 ounces lime juice 5 tablespoons sugar 6 fresh strawberry slices, for garnish Instructions: In a blender, combine the frozen strawberries, rum, lime juice and sugar. Blend until smooth and divide among 6 highball or hurricane-style glasses. Garnish each glass with a strawberry slice and serve immediately.
Sunny's Grapefruit-Coconut Cooler 8 ounces Ruby Red or pink grapefruit juice 2 ounces cream of coconut 1/2 ounce agave nectar Instructions: Combine the grapefruit juice, cream of coconut and agave in a small pitcher or bowl and stir to blend. Pour into a glass over ice.
Black Sea Bass Crudo 1/2 pound Black Sea Bass fillet, thinly sliced Hawaiian fine sea salt Fresh pepper, freshly cracked 1/2 lime, juiced 2 ounces toasted pine nuts Extra-virgin olive oil, from Campagne, preferably Instructions: Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.
Ponche Navideño 3 ounces tamarind paste 2 teaspoons whole cloves 2 cinnamon sticks One 32-ounce jar tejocotes (Mexican hawthorn apples), drained 12 ounces piloncillo (Mexican raw brown sugar cones) 6 guavas, halved 4 navel oranges, sliced into thin rounds 2 pears, peeled, cored and chopped 1 cup pitted prunes 1 cup golden raisins Rum or brandy, for serving, optional Instructions: Put the tamarind paste and 1 cup water in a large pot; stir to combine. Bring to a boil over high heat. Wrap the cloves and cinnamon sticks in cheesecloth and tie with kitchen twine. Add to the pot, along with 8 cups water, the tejocotes, piloncillo, guavas, oranges, pears, prunes and raisins. Bring to a boil, then reduce the heat and simmer until the fruit has softened, about 30 minutes. Pour into coffee cups or mugs, adding some fruit to each cup. Add a shot of rum or brandy, if desired. Serve with a spoon.
Crostata with Raspberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour for dusting, as needed 1 jar (3/4 cup) raspberry preserves 1 tablespoon fresh lemon juice 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Frozen Lemon Cream Pie 2 cups finely crushed graham cracker crumbs 1/3 cup sugar 1/4 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, melted One 14-ounce can sweetened condensed milk 2 tablespoons grated lemon zest 3/4 cup fresh lemon juice 1/3 cup sugar 4 pasteurized extra-large egg yolks Whipped cream, for serving Candied lemon peel, for serving Instructions: For the crust: Preheat the oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely. For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours. Top with whipped cream and garnish with candied lemon peel.
Wild Mushrooms and Beef over Lentils 6 small springs of fresh parsley, chopped 1 fresh lime 4 pounds (about 2 roasts) beef shoulder (tender major), silver skin removed Salt and freshly ground black pepper 2 shallots, finely minced 2 cloves garlic, finely minced 5 sprigs fresh thyme, leaves minced 3 sprigs fresh parsley, leaves finely chopped 2 fresh sage leaves, finely chopped 1 tablespoon olive oil 1 pound dried lentils 1 tablespoon olive oil (to saute white onion) 1 white onion, chopped 2 tablespoon unsalted butter 1/2 cup (about 2 ounces) shiitake mushrooms, cleaned with a brush and trimmed 1/2 cup (about 2 ounces) crimini mushrooms, cleaned with a brush and trimmed 2 portobello mushrooms (about 5 ounces), cleaned with a brush, gills removed, trimmed and sliced 2 fresh sage leaves, finely minced 2 tablespoons chopped fresh thyme leaves, about 4 large sprigs 1/2 cup demi-glace (brown sauce) 1 large ripe tomato, seeds removed and diced Instructions: Microwave lime in a small bowl to release essential oils and set aside until it is just cool enough to handle. Rinse beef to remove any blood residue and pat dry with paper toweling. Rub with salt and pepper and set aside briefly. Combine shallots, garlic, thyme, parsley, sage and olive oil to form a smooth paste. Rub into beef and let sit for a minimum of 2 hours. Preheat oven to 350 degrees F. Heat oil in a large saute pan with an oven safe handle, and sear beef on all sides. Roast in oven until the beef reaches an internal temperature of 125 degrees F, about 20 to 25 minutes, so when you pull it out it will reach 145 degrees F for medium doneness during the carryover cooking while it is resting. (You will be using the pan juices for the lentils, so do not discard them.) While the beef is roasting, rinse lentils in a colander and examine to make sure there are is no foreign material (such as pebbles). Transfer to a saucepot with just enough water to cover, and bring to a boil. Reduce and simmer for about 20 minutes until lentils are re-hydrated and water is absorbed, then remove from heat. While lentils are cooking, heat olive oil in a large skillet over medium heat, and saute white onion until translucent. Add 2 tablespoons butter to the saute pan and when it melts, add shiitake, crimini, and portobello mushrooms to the onion pan along with sage and thyme. Cook mushrooms until they begin to soften and to give up their juices. Stir sauteed onion- mushroom-herb mixture into pot of lentils along with demi-glace. Lower heat and cook for a few minutes to integrate flavors, but do not allow lentils to get mushy. Remove from heat and keep in a warm place. Remove beef from oven and transfer to a utility platter to let rest. Strain pan juices from beef into lentil mixture and stir to combine. Keep covered and warm. Sliced rested beef into thin slices. Stir diced tomato into lentils. Spoon some lentil/mushroom mixture into the center of serving dish and top with beef. Garnish with chopped parsley.
Cranberry Orange Jam 1 orange 31/2 cups fresh or frozen cranberries 2 cups sugar 2 cups water Instructions: Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving. *Follow the directions on your canning jars for sterilization.
Vanilla and Coffee Cream Puffs 5 tablespoons unsalted butter, cut into cubes 2 teaspoons granulated sugar 1/8 teaspoon fine salt 1 cup water 3/4 cup all-purpose flour 4 to 5 large eggs 2 3/4 cups heavy cream 1 tablespoon instant espresso powder 2 teaspoons vanilla extract 6 tablespoons confectioners' sugar, plus more for dusting Instructions: For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely. Use a serrated knife to carefully cut the tops off the puffs; reserve the tops. For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill. Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners' sugar. Beat with an electric mixer until the cream just holds stiff peaks. Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops. Add the chilled coffee cream and the remaining 2 tablespoons confectioners' sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops. Dust the cream puffs with confectioners' sugar and serve immediately.
Kids Can Make: Baked Egg-and-Harissa Tarts One 9-ounce sheet puff pastry, thawed 4 large eggs 8 red and/or yellow cherry tomatoes, halved Kosher salt and freshly ground black pepper 1 tablespoons prepared harissa 2 teaspoons olive oil 1 cup packed fresh parsley and/or dill leaves 1/4 cup crumbled feta cheese 1 scallion, sliced 1 teaspoon fresh lemon juice Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Unfold the puff pastry, and cut it into 4 equal squares (you don't have to roll the dough out). Arrange the squares, evenly spaced, on the prepared baking sheet. Measure about 1/4 inch in from one side of each square, and score the dough all down that side almost all the way through with a sharp knife. Repeat with the remaining 3 sides, making sure the cuts meet in the corners (you're making a square within a square). Poke each inner square several times with a fork. Bake the dough until puffed and lightly golden, 15 to 20 minutes. Let cool for a few minutes, then press on the center of each puff with the bottom of a measuring cup to make a well. Let cool completely. (These shells can be made up to 3 days in advance and stored in an airtight container at room temperature.) Crack 1 egg directly into the well of each pastry shell. Dividing evenly, arrange the tomato halves cut-side up on the egg whites. Sprinkle the egg and tomato with salt and pepper. Bake until the egg whites are just set but still slightly jiggly and the yolk is still runny, 15 to 20 minutes. Meanwhile, whisk together the harissa, 1 tablespoon water, 1 teaspoon of the oil and a pinch of salt in a small bowl. Toss the herbs, feta, scallions, lemon juice, the remaining 1 teaspoon oil and a pinch of salt in another small bowl. Drizzle each baked tart with some of the harissa sauce, and top with a little mound of the herb salad.
Panettone Bread Pudding with Amaretto Sauce 1/2 cup whipping cream 1/2 cup whole milk 3 tablespoons sugar 1/4 cup amaretto liqueur 2 teaspoons cornstarch 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes 8 large eggs 1 1/2 cups whipping cream 2 1/2 cups whole milk 1 1/4 cups sugar Instructions: To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.) To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Chop Chop Salad 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 2 tablespoons fresh flat-leaf parsley, chopped 1 tablespoon chopped chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper 2 tablespoons coarse-ground mustard 2 tablespoons honey 2 cups cooked quinoa 4 ounces green cabbage, thinly sliced 1 cup frozen corn, thawed and well drained 8 ounces bacon, cooked and crumbled (about 10 strips) 1 heirloom tomato, chopped 3 cups salad greens Kosher salt and freshly cracked black pepper Instructions: For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper. For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette. For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl. Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.
Classic Manhattan Ice 2 ounces bourbon 1 ounce sweet vermouth, such as Carpano Antica 2 dashes angostura bitters 1 or 2 good-quality Maraschino cherries, for garnish, such as Luxardo Instructions: Fill a glass with ice. Add the bourbon, vermouth and bitters and stir to chill. Strain into a chilled cocktail glass and garnish with the cherries.
Lemon Souffle 3/4 cup sugar 1 tablespoon melted butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 cup milk 6 eggs, separated 2 lemons, zested and juiced Butter or shortening, for greasing Instructions: Preheat oven to 350 degrees F. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest. In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures. Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
Broccoli Cheddar Orzotto 2 tablespoons salted butter 1/2 yellow onion, diced fine 1 garlic clove, grated 2 cups uncooked orzo 6 cups vegetable or chicken broth, warmed 1 teaspoon dry mustard 1/2 teaspoon cayenne pepper Kosher salt and freshly cracked black pepper 2 pounds broccoli florets, cut into small pieces (can use frozen) One 4-ounce jar pimientos 1 1/2 cups grated Cheddar 1 cup processed cheese Chopped fresh parsley, for garnish Instructions: Melt the butter in a saucepan over medium-high heat, then add the onion and garlic and saute until softened, 1 to 2 minutes. Add the orzo and stir until thoroughly mixed with the onion and garlic and coated in the butter, a minute or so. Add a third of the broth and stir gently, then bring to the boil. Add the dry mustard, cayenne, salt and pepper and cook until the liquid has been absorbed by the orzo, 3 to 4 minutes, then add another third of the broth. Cook, stirring, until this, too, has been absorbed, another 3 to 4 minutes. Add the broccoli followed by the remaining broth and the pimientos, then bring to the boil. Cook until the broccoli and orzo are almost cooked, 8 to 10 minutes. Add the cheeses, stirring, and cook until completely melted and smooth and the broccoli and orzo are cooked through, another 1 to 2 minutes. Taste and adjust the seasonings as needed. Transfer to serving bowls and garnish with the fresh parsley.
Apple-Bourbon Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 tablespoons bourbon 2 teaspoons pure vanilla extract 1 cup sour cream 2/3 cup apple butter Instructions: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the bourbon and vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
Roasted Brussels Sprouts with Crispy Pancetta 2 to 3 pounds Brussels sprouts, halved 2 teaspoons olive oil Drizzle of balsamic vinegar Kosher salt and freshly ground black pepper 8 ounces thick-cut pancetta, cubed 2 ounces goat cheese, crumbled Instructions: Preheat the oven to 425 degrees F. Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes. Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes. Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.
Lasagne Al Forno 1/2 pound ground beef 1/4 cup milk 2 tablespoons chopped flat-leaf parsley Salt and pepper 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, peeled and finely chopped 4 cups tomato puree 6 ounces tomato paste 6 quarts water 1 pound lasagna 3/4 pound mozzarella cheese, sliced thin and then cut into 1/4-inch strips 1 1/4 pounds ricotta cheese 1 1/4 cups grated Parmesan Instructions: In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside. In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes. Bring 6 quarts of water to boil in a large pot. Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander. Preheat the oven to 375 degrees F. In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan. Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes before serving.
Cheese Burgers 2 tablespoons canola oil 1 carrot, peeled and chopped 1 medium red onion, peeled and chopped 2 stalks celery, peeled and chopped Kosher salt 1 (4-pound) piece of brisket, ground with a medium size \hole\ on the grinder 1/2 cup prepared mayonnaise 1/2 cup toasted bread crumbs 4 seeded hamburger rolls, halved 2 tablespoon lightly salted butter 8 ounces sharp cheddar cheese, cut into thin slices Red Cabbage Slaw, for serving, optional, recipe follows 4 cups shredded red cabbage 2 tablespoons seeded and minced jalapeno pepper 1/2cup thinly sliced dill pickle rounds 1 tablespoon pickle juice 1/4 cup sour cream 1/4 cup apple cider vinegar 1 tablespoon kosher salt 1 tablespoon granulated sugar 1 teaspoon black pepper Instructions: Preheat the grill on medium-high heat. Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery. Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down. In another bowl, mix the ground brisket with the mayonnaise. Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick. Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a \bottom\ bun half and top with some red cabbage slaw (see recipe below). Top with a bun \top\ and serve immediately. In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.
Chocolate Peanut Butter Pie 1 1/4 cups dry-roasted, salted peanuts 1/2 cup granulated sugar Pinch ground cloves 1/4 cup unsalted butter, melted 6 ounces bittersweet chocolate 1/4 cup heavy cream 1 1/2 cups milk 2 large eggs 1 cup confectioners' sugar 2 tablespoons cornstarch Pinch fine salt 4 ounces cream cheese, cut into pieces 1/2 cup creamy peanut butter 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate 1 1/4 cups heavy cream, chilled 1 tablespoon confectioners' sugar Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly. Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling. For the filling: Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight. For the topping: Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners' sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving.
Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc One 8-ounce fillet mahi-mahi, or any other firm white fish Adobo seasoning, to taste, or garlic, salt and pepper 4 tablespoons olive oil 8 ounces peeled plantains Vegetable oil, for frying 3 garlic cloves, chopped 3 ounces chicken chicharones 1/2 cup passion fruit juice 1/4 cup plus 2 tablespoons Chardonnay, or dry white wine 1/4 ounce fresh cilantro 3/4 cup (1 1/2 sticks) butter, cubed Instructions: Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside. Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar. Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens. To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.
Vegetarian Stirfry, Usa Style 8 ounces firm tofu, weighted down or use 8 ounces boned skinless cubed chicken Pinch allspice 1/2 teaspoon grated orange zest 1 tablespoon white wine vinegar Generous tablespoon ketchup 2 teaspoons sherry wine Salt and pepper 1 tablespoon Worcestershire sauce 1/2 teaspoon brown sugar or honey 1 teaspoon cornstarch 2 tablespoons vegetable oil 4 ounces shiitake mushrooms, stemmed and thinly sliced 1 teaspoon minced garlic 3 cups broccoli florets only, parboiled for 1 minute Instructions: Cut the tofu into 3/4-inch squares and marinate for 30 minutes, if you have the time, in a mixture of allspice, orange zest, 1 tablespoon white wine vinegar, salt and pepper. In a separate bowl mix the ketchup, sherry wine, Worcestershire, brown sugar and cornstarch. Heat the vegetable oil in a large deep skillet over high heat. When hot add the mushrooms and stirfry for a minute to begin to soften. Add the garlic and stir fry for a few seconds or until fragrant. Add the tofu and broccoli and stir fry for a couple of minutes or until heated through. Stir in the sauce and simmer for 30 seconds. Season and serve at once over rice or orzo pasta.
Eton Mess 4 (6-ounce) packages fresh raspberries 1 cup plus 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 1 tablespoon framboise liqueur 1 1/2 cups cold heavy cream 1 teaspoon pure vanilla extract 3 (3-inch) bakery meringue shells, broken in pieces Instructions: Pour 2 packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
Beef Bone Broth 8 pounds mixed beef leg bones, such as marrow and knuckle bones Kosher salt 1 tablespoon whole allspice berries 1 teaspoon whole black peppercorns 8 star anise pods 4 medium carrots (about 8 ounces), cut in half 3 stalks celery (about 6 ounces), cut into thirds 3 cinnamon sticks 2 heads garlic (about 5 ounces), halved through the middle 2 medium yellow onions (about 1 pound), halved with the stem intact 1 large handle ginger (about 4 ounces), halved through the middle 2 tablespoons neutral oil, such as vegetable or canola 3 tablespoons rice wine vinegar 1/4 cup low-sodium soy sauce Instructions: Preheat the oven to 425 degrees F. Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt. Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes. Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours. Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour. Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. . To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.
Poached Eggs Water 1 tablespoon white wine vinegar 4 large whole eggs Instructions: Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.
Double Chocolate and Mint Cookies 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped 2 tablespoons unsalted butter 1 cup flour 2 tablespoons unsweetened cocoa 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract One 5-ounce package chocolate mint thins, such as Andes, each cut into thirds Instructions: Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart. Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).
Southern Grits and Eggs 3/4 cup quick-cooking grits 1/2 cup shredded Cheddar cheese (about 2 ounces) Kosher salt and freshly ground black pepper 8 large eggs 2 tablespoons vegetable oil 8 ounces frozen cut okra, thawed 1 bunch scallions, chopped (white and green parts separated) 1 green bell pepper, thinly sliced Large pinch cayenne pepper Instructions: Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm. Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes. Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes. Serve the grits with the vegetables and eggs. Top with the scallion greens.
Hibiscus Margarita 2 cups sugar 2 cups water 1/4 cup dried hibiscus flowers (see cook's note) 2 -inch piece fresh ginger, unpeeled and sliced 4 cups white tequila 2 cups freshly squeezed lime juice, strained 1 cup orange liqueur, such as Triple Sec Cubed ice, as needed Thinly sliced lime, for garnish Instructions: For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled. To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.) To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.
Tangerine Chicken Under a Brick 3 cups good-quality store-bought tangerine juice 1 cup fresh lemon juice (from about 3 large lemons) 1 cup canola oil 2 tablespoons honey 1/4 teaspoon coriander seeds, lightly crushed 6 sprigs fresh thyme 4 large cloves garlic, lightly smashed 2 whole chickens (3 to 4 pounds each) Kosher salt and freshly ground black pepper 4 tangerines, halved crosswise, any visible seeds removed and discarded 6 small sprigs fresh mint Instructions: Combine the tangerine juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large storage container. Whisk to combine. Place 1 chicken, breast-side down, on a plastic cutting board and cut out the backbone with a pair of sharp kitchen shears. Reserve the backbone in a plastic storage bag and save for a later use (such as homemade chicken stock). Turn the chicken over and use your hands to gently press down on the breast to crack the breast bone so that it lays flat. Add the butterflied chicken to the container with the marinade. Repeat the process with the remaining chicken and nestle the birds side by side in the marinade, making sure that they are completely submerged. Cover with a lid and marinate in the refrigerator, flipping once halfway through, at least 8 hours and up to 24 hours. Preheat an outdoor grill to medium-low to medium heat. While the grill heats up, remove the chickens from the marinade and pat fairly dry with paper towels. There should be a light coating of marinade on the chickens but not too much because excess oil will cause flare-ups on the grill. Discard the marinade. Season the chickens liberally on all sides with salt and pepper and tuck the wings under the breasts. Place the chickens, breast-side down, on the hot grill and set 2 bricks on top of each chicken. Cook until the skin is light golden brown and crispy, about 25 minutes. Use tongs to carefully remove the bricks. Flip the chickens, return the bricks to the chickens and continue grilling until an instant-read thermometer inserted in to the thickest part of each chicken registers 165 degrees F, about 25 minutes more. While the chicken is cooking, add the tangerines to the grill, cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly. To serve, cut each chicken into 10 pieces and transfer them to a large platter. Nestle the grilled tangerines around the chicken pieces and top with the sprigs of mint. Serve immediately.
Coconut Pudding with Roasted Rhubarb 1 cup roasted pistachios 1/4 cup sugar Pinch kosher salt 3 tablespoons coconut oil, at room temperature 6 tablespoons cornstarch 1 tablespoon vanilla bean paste or extract, or more as desired 3/4 teaspoon coconut extract, or more as desired 1/2 teaspoon rosewater, optional, or more as desired Two 13.5-ounce cans full-fat coconut milk 1/2 cup sugar 1/4 teaspoon kosher salt 1 1/2 pounds rhubarb, chopped into 1-inch pieces 3/4 cup sugar 1 tablespoon vanilla bean paste or extract 1/8 teaspoon kosher salt Zest of 1 lemon Instructions: For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside. For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl. Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight. For the rhubarb: Preheat the oven to 325 degrees F. Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.
Stuffed Crust Cast-Iron Pizza with Smoked Mozzarella 2 cups bread flour, plus more if needed 2 cups 00 flour (see Cook's Note) 1 tablespoon kosher salt 2 teaspoons active dry yeast 1 2/3 cups warm water (about 115 degrees F) 2 teaspoons honey 2 tablespoons extra-virgin olive oil Nonstick cooking spray, for greasing the bowl 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried chile flakes 2 cloves garlic, sliced 2 cups San Marzano tomato puree 3 sprigs fresh basil Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil All-purpose flour, for rolling the dough 8 ounces smoked mozzarella, skin removed, cut into 2-by-1/2-inch strips 1 cup torn smoked mozzarella (skin removed) 1 cup kalamata olives, sliced in half 12 leaves fresh basil, torn 1/2 cup very thinly sliced red onion Instructions: For the dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly. Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60 to 90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it. For the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Let cool completely in the fridge. Remove the basil from the sauce before using. For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of the olive oil. Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil. For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives, and onions. Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to the oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes. Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve.
Round 2 Recipe - Spanish Dip 1 1/2 cups white beans, reserved from Spicy Spinach Stew recipe 1/4 cup spinach, reserved from Spicy Spinach Stew recipe 1 teaspoon minced garlic 1/2 teaspoon ground cumin 1 tablespoons lemon juice 1/4 cup olive oil Salt and freshly ground black pepper 4 pita pockets Instructions: In the bowl of a food processor combine the white beans, spinach, garlic, cumin and lemon juice. Season with salt and pepper and pulse until almost smooth. With the machine running, drizzle in the olive oil until completely incorporated. If the consistency is too thick add a couple of tablespoons of warm water. Cut the pita pockets into quarters and toast. Transfer the hummus to a serving bowl and serve with the pita.
Chicken with Porcini Gravy and Polenta Handful dried porcini mushrooms (about 1/2 ounce) 3 cups chicken stock 8 boneless, skinless chicken thighs, pounded Salt and pepper 2 tablespoons flour, plus more for dredging 2 to 3 tablespoons olive oil 4 tablespoons butter 2 cloves garlic, finely chopped 1 onion, finely chopped A few fresh sage leaves, chopped A few fresh thyme leaves, chopped 1/2 cup dry white wine 1 cup milk 1 cup quick-cooking polenta 1/2 cup grated Parmigiano-Reggiano Finely chopped fresh parsley, for garnish Instructions: Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms. Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese. Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.
Shrimp and Noodle Salad 1 large grapefruit 1 tablespoon plus 2 teaspoons fish sauce 1/4 cup sweet chili sauce 1 tablespoon minced fresh ginger 1 tablespoon fresh lime juice 1/4 cup vegetable oil 2 shallots, thinly sliced and separated into rings 1 pound peeled and deveined large shrimp Kosher salt and freshly ground pepper 6 ounces rice vermicelli 1 12-ounce bag rainbow shredded coleslaw mix 1 cup fresh mint, leaves torn if large Instructions: Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl. Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel\u2013lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet. Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate. When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible. Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.
Pigs in a Blanket 1 head green cabbage, cored and separated into 12 leaves 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped green pepper 2 cloves garlic, chopped 8 ounces ground round 1 teaspoon thyme salt & pepper 2 cups crushed tomatoes 1 1/2 cups cooked white rice 1/2 cup chicken stock 3 tablespoons chopped parsley Instructions: In a pot of salted boiling water, cook the cabbage leave for about 2 minutes. Drain on paper towels and allow to cool. Heat oil in a large skillet and cook onions until tender. Stir in green pepper and garlic and cook for three minutes. Stir in crumbled ground round and cook until meat is browned. Add thyme and season to taste. Stir in 1 cup crushed tomatoes and simmer gently for 2 minutes. Stir in cooked white rice and toss to coat. In a small bowl, mix together 1 cup crushed tomatoes and chicken stock and spread out in bottom of baking dish. Preheat oven to 350 degrees. Lay each cabbage leaf out flat ad place about 3/4 cup of rice mixture in center of leaf. Fold in sides of leaf and roll up. Place seam side down in baking dish. Cover dish with foil and bake for 20-30 minutes. Serve each cabbage roll up with a little sauce and garnish with chopped parsley
Sauteed Vegetable Medley 4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows 2 tablespoons unsalted butter 2 tablespoons water Kosher salt, freshly ground black pepper Instructions: Toss vegetables together in a medium bowl. In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately. Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly. Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme. Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
Lambeau Leap Tostadas 2 cups peeled and diced fresh mango 1 tablespoon chopped cilantro leaves 1 small red onion, diced 2 scallions, diced 1 roasted bell pepper, peeled, seeded and diced Salt and freshly ground black pepper 6 whole boneless chicken breasts 4 ounces blackening spice 6 mini corn tortillas Canola oil, for frying 3 ounces sour cream 2 ounces chipotle in adobo Enough greens, to cover the tortillas Scant teaspoon lemon juice 1 teaspoon sugar 1 tablespoon white balsamic vinegar 1 tablespoon canola oil 3 ounces queso fresco, crumbled Instructions: Salsa: Put the mango into a mixing bowl. Add the chopped cilantro, red onion, scallions, roasted pepper, salt and pepper, to taste. Mix to combine. Set aside. Preheat the grill to medium. Dust the chicken in the blackening spice and grill over medium heat until cooked through. The chicken should cook in 10 to 15 minutes depending on how hot the coals are. Remove the chicken to a cutting board and let rest for a few minutes. Thinly slice the chicken and cover to keep warm. Heat about 1/2-inch of canola oil in a heavy-bottomed skillet to 365 degrees F. Fry the tortillas until crispy, then set aside on paper towels. Mix the sour cream and chipotle together in a small bowl. Set aside. Toss the greens in with a scant amount of lemon juice, the sugar, white balsamic and oil. To assemble: Put the tortillas on a flat serving platter and drizzle with the sour cream mixture. Top with greens, sliced chicken and salsa. Garnish with queso fresco, and serve.
Sicilian Bucatini with Sardines Kosher salt 12 ounces bucatini 1/3 cup golden raisins 1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling 2 tablespoons breadcrumbs 1 1/2 teaspoons fennel seeds, chopped Freshly ground pepper 1 small onion, thinly sliced 1 small bulb fennel, cored and thinly sliced, fronds chopped 1/4 cup pine nuts Pinch of ground turmeric 1 4- to 5-ounce can boneless sardines in olive oil, drained Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot. Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper. Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat. Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.
Mango Ice Tea with Gin 1 quart freshly brewed tea, chilled 2 cups fresh mango juice, chilled 1/2 cup gin 1/4 to 1/2 cup simple syrup (equal parts sugar and water heated until sugar dissolves; cool) Ice cubes, as needed Fresh mango slices, for garnish Mint sprigs, for garnish Instructions: Add the tea, mango juice, gin and simple syrup to a pitcher. Stir and refrigerate until chilled. Serve in glasses filled with ice and garnished with fresh mango slices and mint.
Red-Wine Spaghetti with Broccoli Rabe 1 3/4 pounds broccoli rabe, thick stems discarded 1 pound spaghetti 1 bottle red wine (750 ml - preferably Zinfandel) 1 teaspoon sugar 1/3 cup extra-virgin olive oil 4 garlic cloves, finely chopped (2 tablespoons) 1 teaspoon dried hot red pepper flakes 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 cup grated Parmigiano-Reggiano Instructions: Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl. Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water. Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.
Lemon Curd 3 large egg yolks 2/3 cup sugar Finely grated zest of 1 lemon, plus 1/4 cup fresh lemon juice (from 2 lemons) 1/2 stick cold unsalted butter, diced Instructions: Add enough water to a medium saucepan to measure 1-inch deep and bring to a simmer over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd. Chill thoroughly, at least 3 hours.
Creole Chicken Wraps 2 tablespoons paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper 1 teaspoon dried thyme 1 teaspoon chili powder 1 teaspoon ground cumin Sea salt and freshly ground black pepper 1 cup mayonnaise 1 pound skinless, boneless chicken breasts Vegetable oil, for the grill 4 pieces flatbread (use store-bought or make Guy's flatbread, recipe follows) 1 cup shredded mozzarella cheese 4 plum tomatoes, sliced 1 Maui onion, thinly sliced 1 small red onion, sliced 8 romaine lettuce leaves 4 cups whole-wheat flour, plus more for dusting 2 teaspoons salt Instructions: Make Guy's Flatbread (optional). Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper. Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use. Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board. Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board. Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal. Mix the flour and salt in a medium bowl. Using a wooden spoon, slowly stir in 2 cups warm water until a dough forms. Lightly flour a clean board, then turn the dough out onto it and knead until smooth, about 10 minutes. Transfer to a clean bowl and cover with a damp kitchen towel; let rest 20 minutes. Preheat a griddle over medium-high heat. Divide the dough into 8 balls. Using a rolling pin, roll out the balls on a floured board into rough 7-by-8-inch rectangles, about inch thick. Working in batches, cook the dough on the hot griddle until marked on the bottom, 1 to 2 minutes. Flip and grill until marked on the other side. Stack the flatbreads and cover with a kitchen towel up to 20 minutes before serving.
Provencal Stuffed Tomatoes 8 (1 by 1-inch) bread cubes 8 medium-small ripe red or yellow tomatoes 1/2 cup grated Parmesan (about 2 ounces) 1/2 cup pitted, sliced kalamata or nicoise olives 1/4 cup extra-virgin olive oil, plus more as needed 2 tablespoons chopped Italian parsley leaves 2 tablespoons julienned fresh basil leaves 1 tablespoon chopped fresh oregano leaves 1 large garlic clove, minced Sea salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool. Increase the oven to 400 degrees F. Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.) Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp. In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture. Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.
Mushroom and Mascarpone Risotto 4 cups low-sodium vegetable broth 16 ounces mixed mushrooms, stems reserved and tops sliced 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 medium shallots, chopped 1 1/4 cups arborio rice 1 cup dry white wine 8 ounces mascarpone, such as BelGioioso® Mascarpone 1/2 cup grated Parmesan 2 tablespoons chopped fresh chives Instructions: Put the vegetable broth in a medium saucepan with 3 cups water and the reserved mushroom stems; bring to a low simmer and let gently cook. Heat 2 tablespoons of the butter in a large Dutch oven over medium-high heat until melted and just browning around the edges. Add the sliced mushrooms and cook until the moisture has evaporated and the mushrooms are starting to crisp, about 5 minutes. Season with salt and pepper; transfer to a plate. Add the remaining 2 tablespoons butter to the drippings in the Dutch oven and melt over medium heat. Stir in the shallots with a wooden spoon and cook until softened, about 2 minutes. Add the rice and cook, stirring, until beginning to toast, about 2 minutes. Add the wine and cook, stirring constantly and scraping up any browned bits, until completely absorbed, about 2 minutes. Ladle 1/2 cup of the mushroom broth into the rice and stir until absorbed. Continue to cook, adding the broth in 1/2-cup increments and stirring until absorbed before adding more, until the rice is just tender, about 20 minutes. Reserve 2 tablespoons of the mascarpone for serving, then stir the remaining into the risotto. Stir in the Parmesan and sauteed mushrooms and season with salt and pepper. Divide among bowls and top with the reserved mascarpone and the chives.
Betty Beautiful Martini 1-ounce Irish cream liqueur 1/2-ounce creme de menthe 1-ounce coffee flavored liqueur 1/2-ounce vodka Instructions: Fill a cocktail shaker with ice. Add all of the ingredients. Cover, shake, and strain into a cocktail glass.
Kim's Black-Eyed Pea Dip Three 15-ounce cans black-eyed peas, rinsed 10 ounces sharp Cheddar, grated 1/2 cup finely chopped canned pickled jalapenos, juices reserved 1/2 stick (4 tablespoons) unsalted butter, softened 1/4 teaspoon garlic powder 1 medium sweet onion, finely chopped Salt and freshly ground pepper Salt and freshly ground pepper Corn chips, for serving Instructions: In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.
Figgy Bourbon Fizz 4 ripe fresh figs, halved 2 cups bourbon 1 fresh fig, halved 2 teaspoons pure maple syrup (Grade B) Squeeze of lemon juice, plus 2 lemon twists, for garnish Dashes of bitters Ginger beer, very cold Instructions: For the fig-infused bourbon: Put the figs in a pint jar, pour over the bourbon and cover tightly. Set aside in a cool, dark place for at least 2 days and up to 7 days. For the fizz: Divide the fig between 2 old-fashioned glasses. To each glass, add 1 teaspoon of the maple syrup, a small squeeze of lemon juice and a couple of dashes of bitters. Muddle the ingredients until well incorporated. Fill the glasses with crushed ice. Pour over 1 1/2 ounces of fig-infused bourbon, then top with some ginger beer. Garnish with a lemon twist and serve.
Matteo's BBQ Sauce 1 dried ancho chile 1 cup brewed coffee, hot 1/2 cup fresh blueberries 1/2 cup dried cranberries 4 cloves garlic 1 chipotle chile 1/2 red onion, diced and sauteed 4 cups ketchup 1 cup brown sugar 1/2 cup brewed coffee 1/2 cup red wine 2 tablespoons Dijon mustard 1 tablespoon freshly ground black pepper 1/4 teaspoon ground cinnamon Instructions: For the puree: Put the ancho chile in the hot coffee in a small bowl and let stand until the chile softens. Combine the blueberries, cranberries, garlic, chipotle chile, onion and the coffee with the ancho chile in a blender and blend until smooth. For the spice mix: Add the ketchup, brown sugar, coffee, wine, mustard, black pepper and cinnamon to a bowl. Add the puree to the spice mix. Whisk to combine. Set the bowl over a pot of simmering water. Simmer the sauce over low heat until thickened, about 2 hours, checking that the water is simmering throughout and adding more water when needed.
Grilled Beer and Butter Shrimp With Potatoes 1 1/2 pounds small potatoes, halved 1 medium red onion, cut into wedges 3 tablespoons unsalted butter, cut into pieces Kosher salt 1 12-ounce bottle lager beer 1 1/2 pounds large shrimp, peeled and deveined (tails left on) 3/4 teaspoon Old Bay Seasoning 1/4 cup chopped fresh parsley Instructions: Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal. Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal. When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
Goat Cheese Queso Fundido (Fondue) 1 cup white wine 1/2 pound mozzarella cheese, grated 1/2 pound goat's milk cheddar or Monterey Jack or Mexican Cotija, grated 1/2 pound goat cheese crumbled 2 chipoltle chilies in adobo sauce, finely chopped 1/4 pound dried, cured chorizo, finely diced 6 cloves roasted garlic, smashed to a paste Salt and freshly ground black pepper Instructions: Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.
Lobster and Sea Bass Moqueca Stew 2 bunches fresh cilantro leaves 2 bunches fresh parsley leaves 6 cloves garlic, chopped 10 tomatoes, roughly chopped 6 onions, chopped 4 green peppers, seeded and chopped 3 tablespoons salt Freshly ground pepper 2 bunches spring onions, finely sliced 6 limes, halved 2 large whole sea bass, cleaned 2 large lobsters, halved 5 tablespoons light olive oil 1 pint coconut milk 1/2 ladle dende oil, optional* (about 4 tablespoons) Instructions: Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish. Place the cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions (reserve some for garnish) into a large heavy bowl. With a pestle, mash together all ingredients, gradually squeezing in the lime juice. Score the sea bass diagonally 3 times on each side. Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together. Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later. Heat the olive oil in a large skillet over medium-high heat. Arrange the sea bass and lobster, flesh side down in the hot pan. Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer. After another 2 minutes, turn over the fish and lobster. Add the remainder of the vegetable-herb mixture, and cook for another 10 minutes, or until the fish and lobster are tender and the vegetables are cooked through. Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions. Ladle dende oil, if using, in a slow circular motion over the top.
Teriyaki Salmon Burger Lettuce Wraps 12 ounces Simply Balanced® Alaskan Keta Salmon Fillets, thawed, cut in large chunks 1 (8-ounce) can water chestnuts, drained ¼ cup panko breadcrumbs 2 tablespoons Archer Farms® Teriyaki Grilling Sauce, plus more for serving 8 large iceberg lettuce leaves 1 tomato, thinly sliced Instructions: 1. In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties. 2. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes. 3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
Strawberry Rhubarb Crisp 1 quart strawberries, stemmed and quartered 4 stalks rhubarb, cut into 1/2-inch lengths 1/2 cup sugar 1/4 cup cornstarch 1 orange, zested and juiced 2 tablespoons balsamic vinegar 1 1/4 cups whole-wheat flour 1/2 cup rolled oats 1 cup brown sugar 1 1/4 sticks butter, cut into pea-sized pieces 1 teaspoon vanilla extract Pinch salt 1 to 2 tablespoons water Instructions: Whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Filling: Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish. Topping: In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine. Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream. It's berry delicious!
Irish Whiskey Mule 2 ounces Irish whiskey 1/2 ounce lime juice plus 1 lime wheel, for serving 4 ounces ginger beer\u202f 1 mint sprig, for serving Instructions: Fill a copper mug or large rocks glass halfway with ice. Add the Irish whiskey and lime juice and give it a stir to combine. Pour over the ginger beer, stir gently and serve with a lime wheel and a sprig of mint.
Pain Perdu Four 3-inch-thick slices country bread 4 cups heavy cream 1 cup vanilla sugar, plus more for sprinkling 1/2 cup brandy 2 teaspoons kosher salt 9 eggs 4 tablespoons unsalted butter All-purpose flour, for sprinkling Powdered sugar, for serving Maple syrup, for serving Instructions: Place the bread in a large bowl and set aside. Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes. Serve with powdered sugar and maple syrup.
Rosewater Martini splash of Vodka splash of Rosewater splash of Banfi Brachetto Rosa Regale sparkling Rose Ice Instructions: Pour a splash of vodka into a large glass full of ice and add a splash of rosewater.Pour into shaker and shake until the outside of the shaker sweats. Pour into martini glasses. Add a splash of Banfi Brachetto Rosa Regale sparkling Rose to each glass.
Florentine Meatballs 1 box frozen spinach, defrosted in the microwave 1 1/3 pound (1 package) ground turkey breast 1 medium onion, finely chopped, divided 3 cloves garlic, chopped 1 large egg 1 3/4 cups milk, divided 3/4 cup bread crumbs, 3 handfuls 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls Coarse salt and black pepper Extra-virgin olive oil, for drizzling 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle 1/2 teaspoon freshly grated nutmeg, eyeball it 1/4 cup parsley leaves, chopped Instructions: Preheat oven to 400 degrees F. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through. While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting. Place 3 balls on dinner plates and top with sauce, garnish with parsley.
Crab Risotto 1 ounce butter 1 ounce vegetable oil 1 1/2 ounces chopped white onion 1 pound Arborio rice 1 1/2 quarts vegetable stock or chicken stock, heated 6 ounces jumbo lump crabmeat 2 ounces chopped chives 4 ounces grated Parmesan 2 ounces white truffle oil Instructions: Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes. Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.