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Bamboo Pipe Steamed Coconut Shrimp 2 pounds medium shrimp in shells 1 teaspoon kosher salt Two 14-ounce cans unsweetened coconut milk 2 tablespoons rice wine vinegar 2 tablespoons minced ginger 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon chopped green onion 1 tablespoon chopped fresh cilantro 2 teaspoons grated or torn lemongrass 1 teaspoon red chile flakes Steamed white rice, for serving, optional Instructions: Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional. Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red chile flakes. Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F. Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white rice.
Rummy Pineapple and Cream 2 tablespoons dark rum 1 tablespoon brown sugar 1 teaspoon vanilla extract 2 cups cubed fresh pineapple 4 tablespoons (1/2 stick) butter 1/4 cup sweetened coconut flakes 1/2 cup heavy whipping cream, chilled 1 tablespoon powdered sugar Splash of vanilla extract 4 scoops vanilla ice cream Instructions: For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour. For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside. Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes. For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened. Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.
Ravadosa Pancakes with Sweet Potato and Cumin Filling 1 cup rice flour 1 teaspoon kosher salt 1 (13 1/2-ounce) can coconut milk 1 egg 1 tablespoon palm sugar 1 tablespoon grated fresh ginger 1 teaspoon sesame oil 1/2 cup clarified butter Sweet Potato and Cumin filling, recipe follows 6 green onions, green part blanched 3 sweet potatoes, peeled and cut into 1-inch cubes 2 tablespoons unsalted butter 1 white onion, thinly sliced (about 1 pound) 2 teaspoons ground cumin 2 green chiles, minced 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1/2 teaspoon ground coriander 1/2 teaspoon mustard seeds 1/4 teaspoon ground turmeric 1 tablespoon chopped fresh coriander 1 teaspoon lemon juice 1 teaspoon kosher salt Instructions: Sift the rice flour and salt into a bowl and make a well in the center. Whisk the coconut milk, egg, sugar, ginger, and sesame oil together. Pour the egg mixture into the well in the flour and mix to form a smooth batter. Set the batter aside to rest for 10 minutes before cooking. In a cast iron pan heat 1/2 teaspoon clarified butter over medium high heat. Ladle 1-ounce of batter into the pan. Cook until edges start to crisp. Flip the Ravadosa to brown the top side. Roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion. Repeat with remaining batter. Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl. Melt the unsalted butter in a large skillet. Saute the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute. Add the onion mixture to the sweet potatoes and mix well. Stir in the chopped coriander and the lemon juice. Season with the kosher salt.
Amaretto Pumpkin Pie With Almond Praline 1 cup all-purpose flour 3/4 cup crumbled amaretto cookies (about 10 cookies) 1/8 teaspoon salt 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 1 15-ounce can pure pumpkin 1 cup heavy cream 2/3 cup sugar 2 large eggs 2 1/2 tablespoons amaretto liqueur 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla extract 1/4 teaspoon salt Vegetable oil, for brushing 1/2 cup sugar 1/2 cup sliced almonds 1/8 teaspoon salt Instructions: Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack. Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack. Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely. Coarsely chop or break the praline and sprinkle over the pie right before serving.
Tomasita's Green Chile 2 1/2 pounds roasted, chopped, New Mexico green chile, defrosted* 1/4 cup olive oil 1/4 cup all-purpose flour 1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed 1 tablespoon kosher salt Instructions: Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil. Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes. Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux. Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
Mini Spiced Carrot Muffins 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon garam masala 1/2 teaspoon fine salt 1/4 teaspoon baking soda 3/4 cup light brown sugar 1 cup finely shredded carrots (about 3 small carrots) 3/4 cup yogurt 1/2 cup vegetable oil 1/2 cup golden raisins, plumped in hot water and drained 1/4 cup shredded sweetened coconut 1 teaspoon freshly grated ginger 1/2 teaspoon lemon zest 2 large eggs Turbinado sugar for sprinkling, optional Instructions: Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners. Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers. Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl. Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps). Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using. Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.
Home Sweet Homer 1 ginger tea bag 1 1/2 ounces whiskey 1 ounce mead Honey, for sweetening Lemon peel, for garnish Instructions: Bring some hot water to a boil and pour into a hot toddy glass or mug with the ginger tea bag. Let steep for 5 minutes. Add the whiskey, mead and honey to taste. Garnish with lemon peel and serve warm.
Crispy Fried Red Fish and Spicy Remoulade 1 1/2 cups mayonnaise 2 tablespoons Creole mustard 1 tablespoon smoked paprika\u202f 1 tablespoon finely chopped fresh parsley 1 tablespoon sliced chives 3 cloves garlic, grated 1/2 teaspoon cayenne pepper 2 teaspoons prepared horseradish 1 teaspoon Worcestershire sauce 1 tablespoon fresh lemon juice 1 1/2 teaspoons sweet pickle juice\u202f 1 1/2 teaspoons hot sauce Freshly cracked black pepper, to taste 2 teaspoons fine sea salt, plus more for serving 1 teaspoon smoked paprika 1 teaspoon cayenne pepper 1/2 teaspoon ground white pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 cup all-purpose flour 1 large egg 1/4 cup whole milk 4 fillets of red drum, snapper or grouper (6 to 8 ounces each) 3/4 cup canola oil Instructions: For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving. For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together. Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes. Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F. Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
Chocolate Chip-Cherry Cast-Iron Cookies 1 1/2 cups all-purpose flour 1/2 cup quick-cooking rolled oats 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature 1 cup brown sugar, firmly packed 2 tablespoons plain Greek yogurt or milk 2 teaspoons vanilla extract 1 egg 2/3 cup dark chocolate chips 1/3 cup dried tart cherries Ice cream, for serving, optional Instructions: Preheat the oven to 375 degrees F. Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes. Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheets¿about 8 per sheet¿and bake for the same amount of time.)
Six-Pack Chili 1 6-pack of Corona beer, chilled 2 1/2 lb tri-tip roast, cut into 1/2\ cubes 2 1/2 lb ground chuck 1/2 tablespoons dried mexican oregano 7 tablespoons Gephart's chili powder 1 tablespoon ground cumin 1 tablespoon paprika 2 large Vidalia onions, diced 6 cloves garlic, minced 1 red bell pepper, diced 1/2 can chipotle peppers in adobo sauce, diced (about 4-5) 1 jalapeno pepper, seeded and diced 1 4-oz can diced green chiles 15-oz can crushed tomatoes 1 tablespoon brown sugar 1 tablespoon balsamic vinegar Masa Harina Salt and pepper to taste Sour cream Your favorite salsa Instructions: 1. Drink a beer and read the directions. 2. In a large Dutch oven brown the beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour. 3. Have a beer to reward yourself for all that hard work. 4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and saute. Add onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatos. Simmer another 1-2 hours. 5. You'll want another beer here. Make sure your friends have put on some kickin tunes. 6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste. 7. Ladle into bowls, top with sour cream and salsa. Serve hot sauce on the side. 8. Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments.
Mustard Vinaigrette 1 teaspoon or so Dijon mustard 4 tablespoons vegetable oil 2 tablespoons olive oil 2 tablespoons red wine vinegar Salt and pepper Instructions: Combine all ingredients.
Moolicious Recipe Vanilla Ice Cream 1 cup fine sugar, sifted 4 egg yolks, pasteurized if you have them preferred for food safety 3/4 cup half-and-half 3/4 cup whole milk 1 1/2 cups heavy cream 2 teaspoons vanilla Instructions: In a mixing bowl, combine sugar and egg yolks together. Beat the mixture until it is a thick yellow paste and set it aside. Bring the half-and-half and milk to a simmer in a heavy, medium-size saucepan. Slowly beat the hot half-and-half and milk mixture into the egg and sugar mixture. This mixture should be hot, but not boiling. If it gets too hot or you add the egg and sugar too fast you will have scrambled eggs. Return the mixture to the saucepan and simmer for a few minutes as you constantly stir to make a custard-like consistency. Strain the mixture into a large bowl to chill overnight in a refrigerator. The next day, stir in heavy cream and vanilla before adding it to your ice cream machine. Follow the ice cream machine's directions to freeze ice cream. Ice cream is actually best right from the ice cream maker, when it is about 10 to 15 degrees F. If you can serve the ice cream right after it is made, it will have a soft and creamy texture like no other. You can adjust the above recipe by adding fruits, or even sweetened chocolate, to taste. When adding fruits to ice cream, blend them slightly with a food processor and sprinkle with sugar to enhance flavor. Let the fruit rest overnight with the original egg and cream mixture. Add the fruit in place of the vanilla.
Tortilla Soup 2 tablespoons olive oil 1 small onion, chopped 8 cups Basic Chicken Stock, recipe follows 1 teaspoon chopped garlic 1 bay leaf 1/2 teaspoon dried oregano 3 or 4 peppercorns 2 fresh chiltepin chiles, see Cook's Note* Corn oil, for frying 4 corn tortillas, cut in strips 2 cups Salsa Fresca, recipe follows Salt and freshly ground black pepper 1 ripe avocado, sliced thin 1 lime, cut in 12 wedges 3/4 cup grated Monterey jack cheese 5 pounds chicken bones (necks and backs) 4 onions, halved (use skins too, if clean) 4 carrots 2 ribs of celery 1 bunch of parsley, rinsed 2 tomatoes 4 bay leaves 12 peppercorns 1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice 1/4 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves 1 jalapeno or serrano chile, seeded, deveined, and finely chopped 3 tablespoons fresh lime juice Salt and freshly ground black pepper Instructions: Heat the oil in a large pot and saute the onion until soft. Add the Basic Chicken Stock, garlic, bay leaf, oregano, peppercorns, and chiltepin and simmer for 1 hour. While the soup is simmering, fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375 degrees F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzles immediately, but don't let the oil start smoking.) Fry the tortillas strips until golden brown and crisp. Drain strips on paper towels. Alternative method: If you prefer not to deep-fry, brush the tortillas lightly with oil before cutting them into strips, and bake on a cookie sheet in a preheated 350 degree F oven until dry and crisp. When the soup has simmered 1 hour, puree 1 1/2 cups of the Salsa Fresca and add it to the soup. Remove from the heat. Season, to taste, with salt and pepper. Divide the fried tortilla strips into 6 wide soup bowls. Add 2 or 3 slices of avocado, a lime wedge, and some grated cheese to each bowl. Pour in the hot broth, add a dollop of salsa, and serve immediately, with the additional lime wedges on the side. Put all the ingredients in a large pot and add water to cover. Bring to a boil, skimming off the foam that comes to the surface. Reduce the heat and simmer, skimming occasionally, for 2 hours. Strain and discard the bones and vegetables. You may wish to refrigerate the broth and skim off fat before using in a recipe, or freezing. Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
Bruschetta Dip in an Italian Bread Bowl 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 1 small bulb fennel, trimmed, cored and finely chopped 1 small Japanese eggplant, finely chopped 2 cloves garlic, finely chopped Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 pint grape or cherry tomatoes, halved 1/2 cup pitted kalamata olives, halved 1 tablespoon red wine vinegar 1 round or oval loaf Italian peasant bread (about 8 inches) 1/2 cup fresh basil, roughly chopped 1/4 cup grated ricotta salata cheese, plus more for topping Crackers and/or crudités, for serving Instructions: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the garlic, red pepper flakes, 1 teaspoon salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes. Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally. Meanwhile, preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5 to 8 minutes. Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites.
Pepper Encrusted Rack of Lamb 4 racks of lamb, trimmed and cleaned 1 tablespoon salt 1/2 cup black peppercorns, coarsely ground Vegetable oil Instructions: Preheat the oven to 400 degrees F. Sprinkle the lamb liberally with the salt and pepper on both sides. Pour a thin layer of vegetable oil into a large skillet and place over high heat until the oil begins to smoke, 1 to 2 minutes. Working in batches, place the racks into the skillet. Sear for 1 minute per side, remove and put on a baking sheet. Put the lamb into the oven and roast until medium rare, about 15 to 18 minutes. Remove from the oven and let rest 5 minutes before slicing. Using a sharp knife, cut each rack in half. Serve immediately, half a rack per person.
Rice and Lentils with Citrusy Carrots 2 cups shredded carrots (about 4) 2 tablespoons fresh lemon juice 2 teaspoons ground cumin Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 onion, halved and thinly sliced 2 cloves garlic, finely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 1/4 cups basmati rice 1 15-ounce can lentils, drained and rinsed 3/4 cup low-fat plain Greek yogurt Chopped fresh cilantro, for topping Instructions: Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside. Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.
Grilled Spinach-Artichoke Sandwiches 1 small red onion, quartered and thinly sliced 1/4 cup apple cider vinegar Kosher salt 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 14-ounce can artichoke hearts, drained and roughly chopped 1 5-ounce package baby spinach (about 8 cups) 1 cup grated asiago cheese (about 4 ounces) 1/3 cup crumbled goat cheese (about 2 ounces) 1/4 cup mayonnaise 8 -inch-thick slices crusty bread 2 cups quartered Campari or other small vine-ripened tomatoes 1/4 cup roughly chopped fresh parsley Freshly ground pepper Instructions: Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach. Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half. Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches.
Pignoli Cookies 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup confectioners' sugar 1/4 teaspoon salt 1 7-ounce tube almond paste 1 teaspoon grated orange zest 1 large egg white 1 cup pine nuts Instructions: Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Pulse the flour, granulated sugar, confectioners' sugar and salt in a food processor until combined. Add the almond paste and orange zest; pulse until fine crumbs form. With the motor running, slowly add the egg white and process until the dough comes together. (You can also mix the dough in a bowl with your fingers.) Put the pine nuts in a small bowl. Form tablespoonfuls of dough into balls with damp hands and roll in the pine nuts to coat completely. Arrange 2 inches apart on the prepared baking sheets. Bake until light golden around the edge, 18 to 20 minutes. Let cool completely on the baking sheets.
Chocolate-Nut Slab Pie 4 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 3/4 teaspoon salt 1/3 cup cold vegetable shortening 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1/2 to 3/4 cup ice water 4 cups salted roasted mixed nuts 2 cups semisweet chocolate chunks (about 10 ounces) 1 stick plus 2 tablespoons unsalted butter, melted 4 large eggs 1 1/4 cups packed light brown sugar 1 cup light corn syrup 1 tablespoon fresh lemon juice 1 tablespoon pure vanilla extract Heavy cream, for brushing Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ½ cup ice water and pulse a few times until the dough just begins to clump together; add up to ¼ cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours. Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ¿ inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang. Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture. Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes. Preheat the oven to 375 degrees F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours.
Big Daddy's Deep-Fried Catfish 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon baking powder 1 tablespoon kosher salt 1/2 teaspoon cayenne pepper 1 (12-ounce) bottle amber beer 4 (6-ounce) catfish fillets 1 tablespoon salt 1 tablespoon cracked black pepper 2 tablespoons granulated garlic 1 lemon, juiced Instructions: Preheat a deep-fryer to 350 degrees F. In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps. Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use. Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.
Salmon Piccata 5 ounces salmon, skin off Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 teaspoon slivered garlic 1 teaspoon minced shallots 2 ounces canned cannellini beans, rinsed and drained 1 cup spinach 1 ounce lemon juice 1 ounce vegetable or fish stock 1 tablespoon capers, lightly chopped 1 tablespoon unsalted butter, at room temperature 1 tablespoon fresh parsley, chopped Instructions: Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side. Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute. Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley. On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.
Miso Soup with Tofu and Mushrooms 4 cups dashi 1/2 cup sliced shiitake mushrooms 4 tablespoons red miso 10 ounces tofu, cut into 1/2-inch cubes Chopped green onions, for garnish 3 quarts cold water 3 ounces giant kelp, (kombu) 3 ounces dried bonito flakes Instructions: Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions. Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil. Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
Turkey Avocado Wraps 1/4 cup low-fat ranch dressing 2 tablespoons chipotle salsa 1/4 teaspoon finely grated orange zest 4 8-inch flour tortillas 12 ounces sliced oven-roasted deli-style turkey breast 1 ripe Hass avocado, pitted, peeled, and sliced 2 cups mesclun lettuce or sprigs cilantro 1 1/2 cups grated jicama 1 tomato, thinly sliced 2 scallions (white and green parts), thinly sliced Kosher salt and freshly ground black pepper Instructions: 1. Combine ranch dressing with salsa and orange zest in a small bowl. Place tortillas on a cutting board, and evenly spread dressing, leaving about a 1-inch border, over each. 2. Layer turkey, avocado, lettuce, jicama, tomato, and scallions, leaving border, over each tortilla. Season with salt and pepper. Roll up into a pinwheel log. Cut in half and serve.
Fiery Tubetti with Tuna and Black Olives Salt 1 pound tubetti, or elbow macaroni 1/4 cup olive oil 2 cans (7 ounces each) tuna packed in water 10 ounce package frozen petite peas, thawed 1/4 cup lemon juice 2 tablespoons green olive paste or pesto 1/2 teaspoon dried red pepper flakes Instructions: Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes. Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork. When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish. Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.
Mixed Berry Matzo Brei 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 4 sheets egg matzo 4 large eggs 2 tablespoons heavy cream 1/2 teaspoon vanilla extract Pinch kosher salt 1 tablespoon neutral oil 1 tablespoon unsalted butter Mixed Berry Compote, recipe follows Lightly-sweetened whipped cream, for serving Flakey salt, for serving 1/2 pound (about 2 cups) fresh or frozen mixed berries 1 tablespoon honey 1 tablespoon lemon juice Pinch kosher salt 1 cinnamon stick Instructions: For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside. For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat. Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving. Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side. Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.
Dijon-Tarragon Chicken, Mashed Potatoes with Brie or Camembert and Rainbow Chard with Bacon and Leeks 4 medium or 3 large russet potatoes 4 large cloves of garlic Salt 1/4 cup milk or chicken stock 8 ounces ripe Brie or Camembert White pepper or finely ground black pepper, to taste 4 pieces boneless, skinless chicken breasts Salt and pepper 2 tablespoons EVOO 2 tablespoons butter 1 large or 2 medium shallots 2 cloves garlic 1 cup white wine 1 cup chicken stock or bone broth About 1/3 cup creme fraiche or 1/2 cup heavy cream 2 tablespoons Dijon mustard 1/2 lemon About 1/4 cup stemmed fresh tarragon About 1 tablespoon olive oil 1 large bundle rainbow chard 6 slices meaty bacon 1 leek, trimmed Salt and pepper A little freshly grated nutmeg, to taste 1/2 lemon Instructions: For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered. For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper. Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes. Peel and chop shallot and chop or grate garlic. Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan. For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon. Serve chicken alongside mashed potatoes and greens with bacon.
Smirnoff Blueberry & Lemonade 1.5 oz. Smirnoff Blueberry Vodka 3 oz. lemonade Instructions: Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.;
Sangria 2 cups sliced fruit, any combination of oranges, lemons, apples, pears, and plums 2 tablespoons sugar 1/2 cup brandy 2 bottles red wine, preferably Burgundy Ice Instructions: Place the fruit, sugar, and brandy in a 2 to 3 quart pitcher and stir to combine. Set in the refrigerator for 6 to 8 hours. Add the wine and stir to combine. Serve over ice.
Blackberry Lassi 10 1/2 ounces blackberries, washed 7 ounces natural yogurt 1/2 cup water 2 tablespoons sugar or honey, plus more, as necessary 1/2 teaspoon fresh lemon juice 6 ice cubes 2 fresh mint leaves Instructions: In a food processor, combine the blackberries, yogurt, water, sugar, and lemon juice, and puree. Taste and add more sugar or honey, as necessary. Sieve the mixture to remove the seeds, and reserve the liquid. To serve, place 3 ice cubes into each of 2 serving glasses, pour over the lassi and garnish with a mint leaf.
Cold Day Corn Chowder 2 tablespoons unsalted butter 4 thick slices bacon, chopped 1 medium onion, finely chopped 1 small red bell pepper, finely chopped 2 stalks celery, finely chopped Kosher salt Freshly ground black pepper 3 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme 1 teaspoon paprika 2 bay leaves 6 cups low-sodium chicken broth 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks 1 cup half-and-half or heavy cream 3 to 4 cups frozen fresh corn kernels (from 6 ears fresh corn) or 8-ounce store bought packages frozen corn, thawed and drained Chopped fresh chives or parsley for garnish Instructions: In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain. Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes. Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.
Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce 16 cremini caps, cleaned with a damp towel and finely chopped in food processor 1 small yellow-skinned onion, finely chopped 2 cloves garlic, minced 2 tablespoons (2 turns around the pan) extra-virgin olive oil One 10-ounce package frozen chopped spinach, defrosted and squeezed dry Salt and pepper 1/4 teaspoon ground nutmeg or the equivalent of freshly grated 2 cups part skim ricotta 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes) 1 cup fat free chicken broth 8 ounces Gorgonzola, crumbled 1/2 cup (3 turns around the pan) heavy cream 1 to 1 1/2 cups shredded mozzarella Steamed Asparagus Tips, recipe follows Broiled Tomatoes, recipe follows 2 small or 1 large bundle asparagus 4 vine-ripe tomatoes Extra-virgin olive oil Salt and pepper Instructions: In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes. While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender. Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.
Lime and Coconut Mojitos 1/4 cup sugar Zest of 2 limes 1/4 cup packed fresh mint leaves, plus torn leaves for garnish 1 1/2 cups coconut water, cold 1 cup lime juice (about 8 juicy limes) 1/2 cup white rum 1/4 cup coconut rum Best-quality lime club soda, cold Instructions: Combine the sugar, lime zest and 1/4 cup water in a small saucepan. Bring to a boil, stirring a few times until the sugar is dissolved. Chill completely before making the mojitos. Add the mint and 1/4 cup of the chilled lime syrup to a pitcher; muddle with a wooden spoon to bruise the mint. Add the coconut water, lime juice, white rum and coconut rum and stir to combine. Refrigerate, covered, for at least 30 minutes to let the flavors meld. Fill four glasses with ice, then fill by three-quarters with the rum mixture. Top off with lime club soda. Garnish with torn mint and serve.
Going Green Smoothie ½ cup (120 ml) water 1 cup (160 g) green grapes ½ cup (78 g) pineapple chunks ½ ripe banana, peeled 2 cups (60 g) fresh spinach, packed ½ cup (120 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 45 seconds or until desired consistency is reached. Serve immediately.
Steam/Sauteed Green Beans with Butter and Tarragon 1 pound green beans, stemmed 1/3 cup water 1/2 teaspoon salt 1 tablespoon butter 1 1/2 teaspoons minced fresh tarragon Instructions: Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes. Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
Spanish-Style Chickpeas and Escarole 2 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1 large head escarole or chicory, chopped One 15-ounce can chickpeas, rinsed and drained 1 teaspoon ground cumin 1 teaspoon pimenton (Spanish smoked paprika) Kosher salt Instructions: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes. Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
Chocolate Mango-Raspberry Creme Brulee 5 ounces semisweet chocolate 3 cups heavy cream 1/2 cup sugar 1 tablespoon framboise 8 large egg yolks 1 pint raspberries 1 ripe mango, cut into 1/2-inch dice Extra sugar for the caramel top Instructions: Preheat oven to 300 degrees. In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald. Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher. Divide the custard among 8 ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango.
Greek Noodle Casserole (Pastitsio) Butter, for greasing the baking dish Kosher salt 12 ounces egg noodles 2 tablespoons extra-virgin olive oil 1 large onion, chopped 3/4 teaspoon freshly ground black pepper 3 cloves garlic, chopped or smashed 1 pound ground lamb 2 tablespoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice One 26-ounce jar tomato-basil sauce (3 1/4 cups) 1 1/2 packed cups fresh mint leaves, chopped 1 cup milk, at room temperature 1/2 cup heavy cream, at room temperature 3 cups grated Parmesan (about 6 ounces) 1 cup plain Greek yogurt, at room temperature 1/4 cup chopped fresh mint leaves, optional Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl. Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt. Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.
Arugula Bread Salad 3 tablespoons Balsamic vinegar 1/3 cup extra virgin olive oil 1/2 teaspoon salt. 1/4 teaspoon ground black pepper 1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons 1 tablespoon extra virgin olive oil 1 fresh minced clove 3 or 4 slices rustic bread, day old works great! 4 cups loosely packed arugula, washed and dried 1 cup fennel bulb, cored and thinly sliced 1/3 cup roasted bell pepper, 1/4 inch thick strips 1/4 cup pinenuts, toasted 1 1/2 cups seedless green or red grapes, picked from stem and rinsed 1/4 cup parmesan cheese, shaved or grated Instructions: In a small bowl whisk together dressing ingredients. Place red onions in baking dish lined with foil. Drizzle with 2 tablespoons of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees F for 30 minutes. Remove from oven and let cool. Mix 1 tablespoon of olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl, and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.
Tequila Mai Tai Oh My! 1 cup pineapple chunks, fresh or frozen, plus more for garnish 1/2 cup mango, fresh or frozen 1 tablespoon powdered sugar 2 cups ice 4 ounces (1/2 cup) tequila blanco 1/4 cup fresh orange juice 2 ounces guava juice 1 tablespoon grenadine syrup, plus more for garnish 4 maraschino cherries, for garnish, optional 4 cocktail umbrellas, for garnish, optional Instructions: Place the pineapple, mango, powdered sugar, ice, tequila, orange juice, guava juice and grenadine into a blender and process until smooth. Garnish with pineapple, a swirl of grenadine, a cherry and an umbrella, if desired.
Margarita Bar Ice cubes Ice cubes 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 1 part water 1 part sugar 1 part water 1 part sugar 1/4 cup kosher salt 2 limes, zested 1/4 cup kosher salt 2 limes, zested Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups simple syrup 2 limes 6 slices fresh ginger 2 cups simple syrup 2 limes 6 slices fresh ginger Instructions: For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita. Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.
Grilled BBQ Potato Skins 3 russet potatoes, scrubbed 4 slices cooked bacon, crumbled 2 tablespoons butter, melted 1 clove garlic, minced 3/4 cup Cheddar 1/2 cup barbecue sauce, warm 1/2 pound pulled pork Sour cream, for topping 2 tablespoons snipped chives, for garnish Instructions: Preheat oven to 350 degrees F. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
Jeb's No Bull Burger 1 tablespoon plus 1/4 cup flaxseed meal One 6-ounce jar marinated artichoke hearts, chopped 2/3 cup oyster mushrooms, chopped 2 tablespoons jarred jalapenos, chopped 12 green olives, sliced 8 cloves garlic, finely minced 1 small red onion, chopped 1 small red pepper, chopped 4 tablespoons olive oil Two 15-ounce cans garbanzo beans, drained One 15-ounce can black beans, drained 1 1/2 cups gluten-free rolled oats 1/4 cup gluten-free oat flour 1/4 cup vegan Worcestershire sauce 2 teaspoons oregano 1 teaspoon paprika 1 teaspoon celery salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes 1/2 teaspoon ground sage 8 burger buns Sriracha Aioli, recipe follows Suggested toppings: pickles, red onion, tomato, mixed greens 1 cup full-fat coconut milk 1 1/4 tablespoons apple cider vinegar 1 tablespoon garlic granules 2 teaspoons ground mustard powder 1 teaspoon salt 2 cups avocado oil 1/4 cup sriracha 4 teaspoons gluten-free yellow mustard Instructions: Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a \flax egg\ and set aside for at least 5 minutes. In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes. Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined. Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined. Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well. Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat. Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens. For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days. For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days.
Muffuletta Tortellini Salad Kosher salt 8 ounces refrigerated cheese tortellini 1 pint grape tomatoes, quartered 1 cup giardiniera vegetables, drained and chopped One 6-ounce jar marinated artichoke hearts, drained and chopped 1/2 cup pimento-stuffed green olives, chopped 1/4 cup extra-virgin olive oil 1 1/2 tablespoons red wine vinegar 8 ounces fresh mozzarella-and-pepperoni rolls (or any other variation of a fresh mozzarella roll) Freshly ground black pepper 1/4 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and transfer to a large bowl. Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini. Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables. Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish. Serve at room temperature.
Mashed Rutabagas 2 pounds peeled rutabagas, cut in large chunks Cold salted water 3 to 4 tablespoons butter Pinch nutmeg Instructions: Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
Cranberry-Pecan Rugelach 8 ounces (2 sticks) unsalted butter (at room temperature) 8 ounces cream cheese 2 cups all purpose or pastry flour 1/2 cup dried cranberries (craisins) 1 cup lightly toasted, chopped pecans 1 cup light brown sugar 1 teaspoon ground cinnamon 3 tablespoons melted butter 1 egg mixed with 2 tablespoons water to make a wash Instructions: With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight. Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Drain. In a small bowl, combine pecans, brown sugar and cinnamon. Roll dough into a 10-inch circles. Paint with the melted butter. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash. Bake for 15 minutes or set and light golden.
Nectarine and Blueberry Crisp with Amaretti Cookie Topping 1 cup all-purpose flour 1/3 cup firmly packed light brown sugar 1/3 cup granulated sugar 1 cup crushed amaretti cookies, coarsely crushed 3/4 cup sliced almonds 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces 2 tablespoons sugar 2 tablespoons all-purpose flour 3 pounds nectarines, pitted and sliced into thick wedges 8 ounces blueberries 3 tablespoons Amaretto liqueur 1/2 cup mascarpone cheese Instructions: To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form. To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur. Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.
Macadamia Butter Crunch Popcorn 12 cups popped popcorn 3 cups whole macadamia nuts 1 cup brown sugar 1/2 cup butter 1/4 cup light corn syrup 1/2 teaspoon salt 1/2 teaspoon baking soda Instructions: Preheat the oven to 200 degrees F. Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed. In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.
Sesame-Soy Green Beans and Peppers 3/4 pound green beans - look for trimmed, raw packaged beans in your produce department Salt 2 tablespoons vegetable oil, 2 turns of the pan 1 red bell pepper, seeded and thinly sliced 3 tablespoons tamari aged soy sauce 2 teaspoons sesame oil 1 tablespoon sesame seeds Instructions: Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.
Spinach-Cheese Swirls 1 egg 1 tbsp. water 1/2 cup shredded Muenster cheese or mozzarella cheese 1/4 cup grated Parmesan cheese 1 green onion, chopped (about 2 tablespoons) 1/8 tsp. garlic powder 2 tbsp. all-purpose flour 1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained Instructions: 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 2.Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. 3.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture. 4.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. 5.For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy. 6.For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above. 7.For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above. 8.For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.
Twice Baked Potatoes 4 pounds large firm potatoes (about 10) One 12-ounce container sour cream 1/2 cup chopped green scallion onions 1 tablespoon chopped fresh basil 3 Italian tomatoes, chopped 1 rosemary sprig, chopped 12-ounces cheddar cheese, grated 2 tablespoons chopped fresh parsley Instructions: Preheat oven to 350 degrees F. Scrub the potatoes. Pat dry with paper towels. Bake potatoes for 45 minutes. Remove from oven and place on a cutting board. Let cool for 30 minutes. Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat. Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary. Mix together until you have a smooth texture. Stuff each potato with stuffing. Sprinkle with cheddar cheese and parsley. Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot.
French Toast Kebabs with Foil-Packet Blackberry Sauce 2 6-ounce containers blackberries (about 2 cups) 1/4 cup plus 2 tablespoons granulated sugar 1 tablespoon unsalted butter 4 large eggs 2 cups half-and-half 1 tablespoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Kosher salt 1 13-ounce loaf challah bread, cut into 1 1/2-inch cubes Confectioners' sugar, for dusting Pure maple syrup, for serving Instructions: Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl. Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.
Spicy Corn Chowder with Mascarpone 2 tablespoons butter 1/2 jalapeno, seeds discarded and chopped 1 shallot, chopped 2 (12-ounce) cans whole kernel corn 3 cups chicken or vegetable stock 1/2 cup half-and-half 1 container mascarpone cheese, divided Kosher salt and freshly ground black pepper Instructions: In a soup pot over medium heat, add the butter, jalapeno and shallot. Cook until the shallot is translucent. Stir in the corn and the stock. Increase the heat to medium-high and allow the soup to simmer for about 10 minutes. Remove the soup from heat and carefully transfer 1/2 of the mixture into a blender or food processor. Blend on the medium setting for about 1 minute. Add the blended mixture back into the pot. Stir the soup and return the pot to the stove over medium heat. Stir in the half-and-half and cook for 3 minutes. Stir in 1/2 of the mascarpone and cook for another 3 to 5 minutes. Season with salt and pepper, to taste. To serve, ladle the soup into serving bowls and garnish each bowl with a small dollop of mascarpone. The mascarpone will dissolve, creating a delicious creamy consistency.
Bourbon-Glazed Ham with Roasted Grapes 1 Archer Farms Spiral-Sliced Honey Glazed Ham 1/2 cup bourbon 1 tablespoon water 1 pound red or green grapes Instructions: Heat oven to 275 degrees F. Remove all wrapping from ham. Place in roasting pan, cut side down. Cover with foil and bake as directed. Meanwhile, heat bourbon, water and contents of glaze packet in small saucepan to boiling. Reduce heat and simmer, stirring frequently, until spices are dissolved, 1 to 2 minutes. To glaze ham, remove from oven. Increase oven temperature to 425 degrees F. While oven heats, brush or pour mixture over ham. Arrange clusters of grapes in pan around ham. Do not cover. Return to oven and bake about 10 minutes until ham is glazed a rich brown and grapes are hot.
Nacho Potatoes 1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida) 1 (16-ounce) can black bean refried beans (recommended: Rosarita) 1 cup Mexican style shredded cheese (recommended: Kraft) 1 (2 1/4-ounce) can sliced black olives (recommended: Early California) 1/2 cup mild chunky salsa (recommended: Pace) 1/2 cup sour cream Instructions: Preheat oven to 400 degrees F. Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes. While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes. Using oven mitts, remove the fries from the oven and let cool about 5 minutes. To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives. Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.
Broiled Zucchini and Potatoes with Parmesan Crust 4 small new potatoes (red or white, about 1 1/2 inches in diameter) 2 tablespoons butter 1 clove garlic, minced 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long) Pinch kosher salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half. Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes. Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Baked Hasselback Apples with Ice Cream Nonstick cooking spray 3 large firm Gala or Granny Smith apples, peeled, cored and halved 4 tablespoons unsalted butter 1/4 cup old-fashioned rolled oats 1/4 cup light brown sugar 2 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Spray a 9-by-9-inch baking dish with cooking spray. Place the apple halves, cut-side down, on a cutting board and slice in 1/8-inch intervals, making sure not to cut all the way through to the bottom. Arrange, cut-side down, in the prepared baking dish. Melt the butter in a saucepan over medium heat. Stir in the oats, brown sugar, pecans, cinnamon, nutmeg and salt. Carefully fan the apple slices open and spoon the oat mixture on top. Gently push some of the mixture into the cuts using the handle of the spoon. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking until the apples are tender, 10 minutes more. Let cool for 5 minutes. Serve the baked apples topped with vanilla ice cream.
Greek Yogurt with a Fig, Date, and Honey Swirl 1/4 cup walnuts 1/4 cup almonds 1/4 cup pine nuts 6 figs, fresh or dried, cut into quarters 6 dates, pitted and chopped 1/2 cup honey 1/4 cup water 1 lemon, juiced 1 cinnamon stick 2 cups Greek yogurt* Mint leaves for garnish Instructions: Toast the nuts in a saute pan over medium heat until they become fragrant. Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly. In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick. Cook for about 10 minutes until fruit is soft. Set aside and let it cool slightly; remove the cinnamon stick. Place the yogurt in a big bowl. Spoon the warm fruit onto the yogurt and gently swirl the fruit through the yogurt. Sprinkle on the nuts and garnish with mint leaves. Serve immediately.;
Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse 2 tablespoons olive oil 2 shallots, finely diced 1 clove garlic, finely chopped 8 plum tomatoes, seeded, peeled and coarsely chopped Salt and freshly ground pepper 4 basil leaves, cut into chiffonade 2 tablespoons olive oil 8 large eggs 2 tablespoons water 3 tablespoons grated Romano cheese 8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces 1/2 cup fresh peas, or defrosted frozen peas 3 tablespoons finely chopped fresh parsley 6 basil leaves, cut into chiffonade Salt and freshly ground black pepper Instructions: Mix all the tomato-basil concasse ingredients together and set aside. Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.
Thursday Turkey Meat Loaf 2 slices soft white sandwich bread, torn into small pieces (about 2 cups) 1/2 cup whole milk 1 1/2 pounds ground turkey 2 large eggs, lightly beaten 1/4 cup grated Parmigiano-Reggiano cheese 8 thin slices pancetta, finely chopped 1/2 onion, finely chopped 3 cloves garlic, chopped 1/4 cup ketchup, plus more for drizzling 1 cup loosely packed flat-leaf parsley leaves, chopped 1/2 teaspoon dried oregano 1/4 cup Italian-seasoned dry breadcrumbs 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, ketchup, parsley, oregano, breadcrumbs, salt and pepper. Mix well with your hands. Shape into an 8-inch-by-5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted into the center of the loaf reads 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.
Grilled Aged Shell Steaks with Chimichurri 4 New York strip steaks, about 12 ounces each Chimichurri, recipe follows Salt and pepper 1 cup Spanish olive oil 2 limes, juiced 4 cloves garlic 2 minced shallots 1 tablespoon each minced basil, thyme and oregano leaves Salt and pepper Instructions: Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours. Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side. Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.
California BLT Egg-in-a-Hole 4 slices bacon 2 everything bagels, split 1 ripe medium avocado Juice of 1/2 lemon 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 2 large eggs 2 slices beefsteak tomato 1 cup arugula 1 tablespoon olive oil Instructions: Preheat the oven to 400 degrees F. Arrange the bacon in a large ovenproof skillet and cook over medium-high heat until crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate. Remove all but 2 teaspoons bacon drippings from the skillet. Reduce the heat to medium. Add the 2 bagel bottoms to the skillet cut-side down and cook until light golden brown, 3 to 4 minutes. Meanwhile, mash together the avocado, lemon juice, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Remove the bagel bottoms from the skillet and evenly spread the avocado mash over the toasted sides; set aside. Add the 2 bagel tops to the skillet cut-side down. Crack 1 egg into each bagel hole and season with salt and black pepper. The whites will run over and under the bagels which is okay-- just make sure the yolks stay in the holes. Cover the skillet and cook until the whites become crispy and the bottoms of the bagels are toasted, 3 to 4 minutes. Transfer the skillet to the oven and continue cooking until the whites are completely set and the yolk is still runny, about 5 minutes. Meanwhile, layer each bagel bottom with a slice of tomato, some arugula and 2 slices of bacon. Drizzle with the oil and sprinkle with salt and black pepper. Top with the bagel tops and cut each sandwich in half.
Chocolate Fondue 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona) 8 ounces heavy cream, scalded 1 stick butter, room temperature Orange liqueur (recommended: Grand Marnier) Marshmallows, strawberries, pound cake, dried apricot/mango/papaya, for serving Instructions: Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Whisk in the butter, then add the liqueur, to taste, until well combined. Pour the mixture into a fondue pot. Dip your choice of bites into the fondue using fondue forks and enjoy!
Whiskey Sour 1 cup whiskey 1/2 cup freshly squeezed lemon juice 1/4 cup sugar syrup 4 whiskey-soaked cherries Instructions: Fill a large cocktail shaker with ice, the whiskey, lemon juice and sugar syrup and shake for a full 30 seconds. Strain into chilled cocktail glasses and top each drink with a cherry.
Sausage and Gravy Kolache 2 pounds Breakfast Sausage, recipe follows 1 cup canola oil 2 tablespoons ground black pepper 4 tablespoons salt 8 ounces flour 8 cups milk 10 ounces (2 1/2 sticks) butter 4 cups milk Two 4-ounce packages active dry yeast 4 pounds all-purpose flour 10 ounces sugar 6 egg yolks 1 tablespoon salt 2 pounds ground pork 1 pound ground beef 2 tablespoons kosher salt 2 tablespoons ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chopped fresh sage Instructions: For the sausage and gravy filling: Put the Breakfast Sausage into a pan on the stove. Pour the oil into the pan and onto the sausage. Break into bite-sized pieces and turn on the heat. Season and distribute evenly with 1 tablespoon black pepper and 2 tablespoons salt. Mix together and cook the meat until done, about 10 minutes. Once the sausage is fully cooked, turn the heat to low and distribute the flour evenly onto the sausage. Make sure the oil and the flour combine to form a thick roux. Once each sausage piece is thoroughly covered with flour, turn the heat back onto high. Add the milk to the pan and stir to break up any sausage clumps. Add the remaining 1 tablespoon pepper and 2 tablespoons salt to the milk. Bring to a simmer and cook, mixing periodically so that the flour does not cook on the bottom of the pan. Once the milk starts to boil, continually stir the mixture as it thickens, ensuring it doesn't burn. Once the sausage starts to \pull\ from the sides of the pan, the gravy is cooked completely. Pour into a dish and refrigerate overnight so it gets gelatinous. For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 3-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes. Building the sausage and gravy kolache: Preheat the oven to 350 degrees F. When the dough is soft and plump, place a ball into one hand and flatten. Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet. Continue with the remaining dough balls and filling. Bake the kolaches until golden brown, 12 to 15 minutes. Let cool and enjoy. In a large bowl, add the pork, beef, salt and pepper, garlic powder, onion powder, sage and 1 tablespoon cold water and mix thoroughly.
Cumin Pumpkin Soup 1 (15-ounce) can pumpkin (not pie filling) 1 1/2 cups reduced-sodium chicken broth 1 cup lowfat milk 1 teaspoon ground cumin 2 bay leaves Salt and ground black pepper Fresh sage leaves Popcorn and pumpkin seeds, for garnish Instructions: In a medium saucepan, whisk together pumpkin, broth, milk, and cumin. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper. Garnish with sage, popcorn and pumpkin seeds before serving.
Pumpkin Spice-Rubbed Pork Loin 2 teaspoons pumpkin pie spice 1/2 teaspoon mustard powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Salt 1/2 teaspoon freshly ground black pepper 1 (2 pound) boneless pork loin end roast 1/4 cup olive oil, divided 1 cup brown sugar Instructions: Preheat the oven to 350 degrees F. In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt and a grind or 2 of pepper. Stir and rub on all sides of the pork loin. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to an ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. In a small bowl, mix together the brown sugar, remaining 2 tablespoons oil and a pinch of salt. Rub onto the pork on all sides. Then place back into the pan and into the oven. Bake until the pork is cooked through, about 35 minutes for medium. Let the meat rest about 10 minutes before slicing.
Tres Leches 6 eggs 1 cup sugar 1/8 teaspoon salt 1 cup flour 1 can sweetened condensed milk 1 can evaporated milk 2 cups whole milk, scalded 1 teaspoon almond extract 2 teaspoons vanilla extract Instructions: Preheat oven to 350 degrees. Whip eggs, sugar and salt until tripled in volume. Fold in flour. Pour mixture into parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool. Remove parchment paper and return cake to pan. With a fork, poke holes all over the top of the cake. Combine remaining ingredients and pour over cake. Allow liquid to soak in for 2 hours. Serve with fresh fruit and whipped cream.
Bacon Cornbread Fritters with Spicy Buttermilk Dip 4 cups canola oil 2 1/2 cups baking mix (recommended: Bisquick) 1 1/2 cups cornmeal 1/3 cup sugar 3 eggs 1 cup milk 1 cup frozen corn, defrosted 2 teaspoons chopped fresh thyme leaves 1 teaspoon paprika 6 strips cooked bacon, chopped 6 tablespoons melted butter 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup buttermilk 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon grated onion 1 small jalapeno, veins and seeds removed, minced Salt and freshly ground black pepper Instructions: For the Fritters: Heat a large pot or deep-fryer with the canola oil to 350 degrees F. In a large bowl, combine the baking mix, cornmeal, and sugar. Beat in the eggs and milk until well incorporated. Mix in the corn, thyme, paprika, bacon, melted butter, and salt and pepper. Carefully drop the fritter batter in hot oil, 1 heaping tablespoon at a time. Fry in batches of 8 to 10 making sure not to overcrowd the pot. Fry until brown and crispy, about 3 to 4 minutes. Remove the fritters to a paper towel lined plate to drain. Transfer to a serving platter and serve with a side of Spicy Buttermilk Dip. For the Dip: Add all of the dip ingredients to a serving bowl and mix together until well blended.
Tuna Steak Burgers 1/2 cup mayonnaise 2 tablespoons adobo from a can of chipotle peppers 2 tablespoons minced fresh parsley 1 tablespoon minced capers 1 tablespoon minced shallots 2 teaspoons sherry or white wine vinegar 1 teaspoon grated ginger (grated on a rasp grater) 1 clove garlic, grated on a rasp grater Kosher salt and freshly cracked black pepper 4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick, at room temperature Olive oil, for drizzling Kosher salt and freshly cracked black pepper 4 brioche or potato rolls, split Butter, for the rolls 1 clove garlic, peeled Butter lettuce leaves, for topping Pickled red onions, for topping 1/2 jalapeno, thinly sliced Fried Shallots, recipe follows, for topping 6 to 8 medium shallots, very thinly sliced on a mandoline Neutral oil, for frying Kosher salt Instructions: For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside. For the tuna: Preheat a large grill pan on high heat until very hot. Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium. Meanwhile, toast the rolls, spread with a little butter and rub with the garlic. Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots. In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.
Dan Dan Mian (Dan Dan Noodles) 2 cups vegetable oil 4 tablespoons Sichuan peppercorns (high quality) 4 pods star anise 2 sticks cinnamon 1 knob fresh ginger, peeled and sliced 4 scallion whites, chopped 1/2 cup crushed red pepper 5 pounds fresh Chinese noodles or bucatini noodles Vegetable oil 5 pounds ground pork 1 cup minced garlic 1 cup Chinese chili bean sauce 1 cup Chinese Shaoxing wine 1/2 cup dried chicken base spice powder 1/2 cup hoisin sauce Chinese black vinegar, to taste 3 tablespoons Sichuan chili oil 3 tablespoons ground black pepper, or to taste 1 tablespoon dark soy sauce, or to taste 1 tablespoon sesame oil, or to taste 1 tablespoon chicken stock or water, or more to taste 1 tablespoon peanut butter, or more to taste 1 tablespoon white vinegar, or more to taste 2 tablespoons roasted unsalted peanuts, chopped 2 tablespoons sesame seeds, toasted 2 tablespoons sliced scallions Instructions: For the crushed chili oil: Scorch the spices in the oil by heating the oil to smoking, then adding the Sichuan peppercorns, star anise, cinnamon, ginger and scallions. Cook until burned black, then remove with a slotted spoon. Add the crushed red pepper to the oil and stir until aromatic. Let cool to room temperature before storing in an airtight container. For the noodles: Cook the noodles in salted boiling water until al dente. Drain and reserve the cooking liquid. For the meat sauce: Coat a large, hot wok with oil, then add the ground pork. Cook, stirring, until medium-rare; remove from the wok and reserve. Swirl some more oil into the wok and add the garlic, chili bean sauce and 1 cup Chinese Chiu Chow Crushed Chili Oil. Cook until aromatic. Add back the pork and stir to combine. Season with Shaoxing wine, chicken base, hoisin and some black vinegar, and continue to cook until the meat is fully cooked and the wok has an aroma. Season with Sichuan chili oil, black pepper, soy sauce, sesame oil, and some of the noodle cooking liquid. For the peanut sauce: In a medium-hot wok, add the stock, peanut butter and vinegar, and mix until smooth. Taste and add more of each as desired. To finish: Dress the noodles with the peanut sauce and divide among 10 to 12 plates. Top with the meat sauce and garnish with the peanuts, sesame seeds and scallions. Serve immediately.
Dark Chocolate Macaron Cake 1 cup almond meal 1 cup powdered sugar 1/4 cup unsweetened cocoa powder 1/4 teaspoon salt 3 egg whites, room temperature 1/8 teaspoon cream of tartar 1/4 cup sugar 1/2 cup heavy cream 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 4 ounces dark chocolate (70 percent), chopped fine 1 pint raspberries Unsweetened whipped cream, for serving Instructions: For the cake: Preheat the oven to 350 degrees F. Line a straight-sided baking sheet with parchment. In a food processor, combine the almond meal, powdered sugar, cocoa powder and salt. Process for 30 seconds to make a very fine mixture. Set aside. Using a hand-held mixer fitted with a whisk attachment, beat the egg whites on medium speed until beginning to stiffen, about 1 1/2 minutes. Add the cream of tartar, and continue beating, slowly adding in the sugar. Beat on medium speed until glossy and stiff peaks form, an additional 1 1/2 minutes--be careful not overwhip. In 3 additions, fold the dry ingredients into the egg white mixture, just until combined and no streaks remain. Divide the batter evenly into 2 rounds on the prepared baking sheet. Bake until dry on top and slightly puffed, 25 to 30 minutes. Remove from the oven and cool completely on the baking sheet. For the ganache: Meanwhile, heat the heavy cream, vanilla and salt in a small saucepan over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the cream over the chocolate. Let sit for 3 minutes, then whisk until smooth. Place a piece of plastic wrap directly on top of the chocolate and refrigerate until firm but spreadable, about 1 hour. Spread the ganache on the flat side of each cake layer. Line raspberries in circles on top of the ganache. Top with the remaining cake. Wrap with plastic wrap and let sit at room temperature for about 2 hours. Slice and serve with a dollop of unsweetened whipped cream.
Slow Cooker Sausage Breakfast Casserole 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles 2 cup (8 ounces) shredded mozzarella cheese 1/2 cup (2 ounces) shredded Parmesan cheese 1/2 cup julienne cut sun dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs 1/2 cups milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker. 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. 4. Pour evenly over potato-sausage mixture. 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set. Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.
Steamed Glutinous Rice with Coconut and Mango 1 pound glutinous rice (2 1/4 cups) 1/2 cup unsweetened coconut milk 1 teaspoon vanilla extract 1 large ripe mango, diced 1/2 teaspoon coarse ground white pepper 1 large banana leaf or cheesecloth 1/2 cup toasted unsweetened coconut Instructions: Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.
Rhubarb Water 2 pounds rhubarb, washed and cut into chunks 3/4 cup sugar Juice of 1/2 lemon Instructions: Put the rhubarb in a bowl, pour over 4 cups boiling water, cover, and leave at room temperature overnight. Next day, strain the liquid into a saucepan, discarding the rhubarb. Add the sugar and lemon juice, and bring to a boil 5 minutes. Cool. Taste, and add more lemon juice if necessary. Strain into a bottle, and cork. Store refrigerated, to be served ice-cold.
Crispy Parmesan Bowls 2 cups grated Parmesan 8 cups prepared Caesar salad, for serving Instructions: In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool. Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.
Crunchy Quinoa-Crusted Chicken Tenders 1 1/2 cups cooked quinoa 1/2 cup breadcrumbs 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon paprika 2 large eggs 2 pounds chicken tenders or chicken breasts cut into strips Olive oil, for cooking Lemon Yogurt Dipping Sauce, recipe follows Roasted Cauliflower, recipe follows 1 cup plain Greek yogurt Juice of 1 lemon 1 tablespoon chopped fresh parsley 1 tablespoon Dijon mustard 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt 4 cups cauliflower cut into florets (yellow, purple, white and green) 2 tablespoon olive oil Kosher salt Instructions: Pour the quinoa onto a towel and blot to remove any excess moisture. Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat. Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side. Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well. Preheat the oven to 425 degrees F. Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.
Crab Cakes 1 egg 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning) 1/2 cup mayonnaise 1/4 cup panko (Japanese breadcrumbs) 1 teaspoon gingerroot juice or powder 1 teaspoon hot sauce (recommended: Tabasco) 1 lemon, juiced 3 tablespoons grapeseed oil 1 pound lump crab, picked All-purpose flour, for dusting Instructions: In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, breadcrumbs, ginger juice or powder, hot sauce, lemon juice, and oil. Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour. Portion the crab into 2-ounce cakes and lightly dust with flour. Heat a skillet over medium heat with the oil. Add the cakes and saute until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, 2 to 3 minutes. Repeat the process until all the cakes have been cooked.
Chicken Tikka Masala 3 boneless, skinless chicken breasts 1/2 cup plain yogurt 1/4 cup lemon juice 1 tablespoon minced fresh ginger 3 teaspoons garam masala 3 teaspoons salt 2 teaspoons paprika 2 teaspoons ground turmeric 6 cloves garlic, minced 3 tablespoons canola oil 3 teaspoons whole coriander seeds 3 teaspoons ground cumin 8 cloves garlic, minced 1 large onion, finely chopped 2 tablespoons minced fresh ginger Salt 4 teaspoons garam masala 2 teaspoons paprika 2 teaspoons ground turmeric One 16-ounce can tomato puree 2 cups heavy cream 1 teaspoon dried fenugreek leaves 1/4 cup fresh cilantro, for garnish Cooked rice or naan, for serving Instructions: For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight. Preheat a tandoor (clay) oven or grill. Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes. For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes. Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!
Lucerne Cheese Torte 1 cup sifted cake flour 1 tablespoon granulated sugar 1/8 teaspoon salt 2 tablespoons unsalted butter 4 large eggs, room temperature 1/2 cup granulated sugar 1 teaspoon vanilla 1 1/4 cups water 2 1/4 cups granulated sugar 1/4 cup fresh lemon juice, strained 4 ounces cream cheese, room temperature 3 tablespoons unsalted butter, room temperature 1 tablespoon sour cream 1 teaspoon lemon zest 2 large egg yolks 2 tablespoons water 1/4 cup granulated sugar 1/4 cup heavy cream Instructions: For the cake: Position rack in lower third of over 5 to 6 inches from the bottom and preheat to 350 degrees. Grease the bottom and sides of a 8-inch round pan with solid shortening. Dust generously with flour, tilt to distribute, then tap out excess, and insert a parchment or waxed paper liner. Pour the flour, 1 tablespoon sugar, and salt in that order into a triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the sugar evenly and to remove any lumps in the flour, set aside. Melt the butter in a small saucepan over low heat. Pour into a 1 quart mixing bowl, and set aside. Crack the eggs into the bowl of a heavy-duty mixer. Add the 1/2 cup sugar, and whisk by hand to combine. Rest the bowl in a shallow pan, such as a 10 inch skillet, filled with 1-inch of water that feels hot to the touch (120 degrees). To prevent the eggs from setting, whisk them continuously for about 30 seconds. Now test if the mixture has warmed to body temperature, taking care that it does not exceed 110 degrees. Attach the bowl to the mixer, and with the whisk attachment, whip on medium speed (#5) until the mixture has cooled and increased considerably in volume (tripled or more), appears light in texture and almost white in color, and has thickened to the consistency of a whole egg meringue (about 3 to 4 minutes). Pour in the vanilla during the final moments of whipping. Test if it is time to fold in the flour by lifting the whisk. If some of the mixture falls back into the bowl in ribbons and remains on the surface, proceed. But if it sinks back into the batter right away, continue whipping for a few more minutes, or until the desired consistency is achieved. Then remove the bowl and its whisk from the mixer. With the aid of a flexible metal icing spatula, scoop up one third of the flour mixture, and sprinkle it over the top. Using a rubber spatula, fold the mixture into the batter just until incorporated. Repeat procedure two more times, folding just until all the flour has been absorbed. Gently pour about 1 cup of the batter into the melted butter, and with the rubber spatula, fold until combined. Return the butter mixture to reserved batter, and again fold to combine. Gently pour the mixture into the pan, taking care not to deflate the foam structure you have created. With a rubber spatula, smooth the top of the batter, working from the center outward, until a slightly raised ridge forms around the outside rim. (Since the cake bakes faster near the metal rim, mounding the batter around the edges assures a more evenly baked layer.) Bake for 25 to 27 minutes, or until the top springs back slightly when lightly touched, sounding spongy when tapped, and the sides begin to contract from the pan. Place the cake on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate the pan, and gently tap it on the counter to see if the cake is releasing from the metal sides. If not, or if in doubt, run a small metal spatula or the thin blade of a table knife between the outside cake edge and the metal rim, freeing the sides and allowing air to get under the layer as it is rotated. Cover the pan with another cooking rack, invert it onto that rack, and carefully lift the pan from the cake to remove. Slowly peel off the parchment liner, turn it over so that the sticky side faces up, and reposition it on top of the cake. Cover with the first rack, invert the layer right side up, and remove the top rack. Allow cake to cool completely. If you plan to assemble a dessert later in the day or the next, leave the genoise out, uncovered, on a rack to airdry. (Most genoises benefit from slight staling since they will absorb the dessert syrup more easily.) The theory behind using dessert syrup is twofold: It makes it possible to keep the dessert longer, and it adds to a complexity of flavors.) For the syrup: Pour the water into a 1 1/2 quart saucepan. Add the sugar; stir to blend; then bring to a boil over medium heat. Remove from heat and cool. Pour into a container with a lid and refrigerate up to 6 months. Combine the Soaking Syrup and lemon juice in a liquid cup measure. Set aside. For the filling: In a 2 to 3 quart mixing bowl, manipulate the cream cheese with a rubber spatula until smooth. Gradually add the butter, stirring until smooth and homogeneous. Lastly, stir in the sour cream and lemon zest; set aside. Place the egg yolks in the bowl of a heavy-duty mixer and with the whisk attachment, whip them on medium speed (#5) until light in color and fluffy in texture (about 2 minutes). Detach whisk and remove bowl; set whisk close by to use later. Combine the water and sugar in a heavybottomed saucepan or sugar pot. Place over low heat, swirling the pot occasionally to distribute heat until the sugar completely dissolves (about 2 minutes). Keep a pastry brush in a small glass of water to wash down any sugar crystals that form along the sides of the pot. As soon as the sugar has dissolved, increase heat to high and boil until it registers 238 degrees (soft ball stage) on a mercury candy thermometer (about 5 minutes). Quickly pour the syrup into the center of the whipped yolks and whisk vigorously by hand to combine, using the mixer's whisk attachment. Reattach the bowl and its whisk to the mixer and whip on medium speed (#5) until the egg yolk mixture thickens, increases in volume, lightens in color and texture and cools to room temperature (about 4 minutes). Whisk into the cream cheese mixture until blended smoothly. Whip the heavy cream in a deep 1 1/2 quart mixing bowl until soft peaks form. Then fold into cream cheese buttercream. The consistency is soft and thin, but after refrigeration, the cream cheese and fat become firm to give the filling body and texture. Yield: 1 1/2 cups Cutting the Cake: The genoise is cut in such a fashion that its exterior is left intact, but a core is removed. Imagine a 1/2-inch thick border around the outside edge of the cake. Now, using the tip of a shortbladed paring knife, cut along the imaginary line with a sawing motion around the entire cake, stopping short of the cake's bottom by 1/2-inch. Loosen the 6 1/2-inch circle or inner core of the cake without disturbing the outer shell. Using a small serrated knife, such as a tomato knife, insert the blade into the side of the cake 1/2-inch from the bottom, creating a small slit. Keeping the knife horizontal and level, pivot the serrated edge in one direction, trying not to cut through the outer shell of cake. (This will eventually loosen the entire bottom of the inner core.) Remove the knife, insert it back into the slit with the serrated edge facing the opposite direction, and pivot the other way. Repeat three more times, rotating the cake a quarter turn each time. After completing four cuts, you should have loosened the core sufficiently to lift it out. Test it gently with a fork around the edge of the core; if you meet resistance anywhere, insert the serrated knife back into the nearest slit, and pivot the blade again. Be patient and keep pivoting as well as tracing the top circle, and soon you'll be able to lift the core with the aid of the fork. Remove the center core of the cake; it should measure about 6 1/2 to 7 inches in diameter and be about 1-inch thick. Place the core on a flat work surface. Mentally divide it in half horizontally. Now, using the paring knife, cut all the way around the side of the cake about 1/2-inch deep on that imaginary line. Slide a 12-inch knife into the cut. Holding the knife steady in that path, rotate the cake in a circle into the knife blade, cutting in a slow sawing motion all around, until the cake is evenly split into two 1/2-inch thick layers. Remove the top 1/2-inch layer, wrap it in plastic, and save for future use. Split the remaining 1/2- inch layer into two 1/4-inch thick layers, using the same cutting procedure as above. Remove the top 1/4-inch layer and set aside. (Use a removable quiche bottom to aid in lifting, if necessary.)
Orange Cream Pop Sundae 2 pints vanilla ice cream Orange Magic Chocolate Sauce, recipe follows Chocolate-Dipped Clementine Segments, recipe follows 4 fresh mint sprigs 1/2 cup coconut oil 1 tablespoon corn syrup 1 1/2 teaspoons orange or clementine zest 5 drops orange gel food coloring 1 1/4 cups chopped white chocolate or white chocolate chips 1/2 cup chopped dark chocolate or dark chocolate chips 2 clementines, peeled and separated into segments 1/2 teaspoon flaky sea salt Instructions: Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint. Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer. Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds. Line a baking sheet with parchment paper or a silicone baking mat. Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer. Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat. Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes.
Maple Sticky Buns 1 tablespoon yeast 2 cups warm water 2 tablespoons Vermont maple sugar (grade B) 2 tablespoons light oil 2 teaspoons salt 5 cups unbleached white flour 1/2 cup nonfat dry milk 2 tablespoons wheat germ 1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark) 2 cups walnuts, chopped Instructions: Preheat oven to 350 degrees F. Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down. Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows: In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes. Serve warm and enjoy!
Spatchcocked Cornish Hen with Mashed Potatoes 1 teaspoon garlic powder 1 teaspoon pimenton 1 sprig fresh rosemary, leaves chopped Zest of 1 lemon 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 Cornish game hen, spatchcocked Kosher salt Crushed red pepper 1/4 cup olive oil, plus more for drizzling Mashed Potatoes, recipe follows 3 Yukon Gold potatoes, chopped 3 cloves garlic Kosher salt 1 2/3 cups heavy cream, plus more as needed 2 tablespoons cold butter, plus more as needed Instructions: Preheat the oven to 400 degrees F. Combine the garlic powder, pimenton, rosemary and lemon zest in a small bowl. Toast the coriander and cumin seeds in a small pan until fragrant, about 5 minutes. Combine the toasted seeds with the other spices and grind in a spice grinder. Season the game hen with salt and crushed red pepper. Heat the olive oil in a cast-iron skillet over high heat. Sear the hen, skin-side down, adjusting the heat as necessary. Place the brick on top of the hen and cook until evenly browned. Remove the brick and flip the hen. Rub some of the spice mixture onto the skin side. Flip the hen over and rub some of the spice mixture onto the back side. Roast in the oven, skin-side down, for 15 minutes. Flip the hen skin-side up and continue to roast until the skin is crispy and the internal temperature is 165 degrees F, about 15 minutes more. Let rest. Serve drizzled with olive oil, with Mashed Potatoes on the side. Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over medium-high heat and heavily season the cooking water with salt. Turn down the heat and simmer until the potatoes are fork tender; drain. Pass the potatoes through a food mill into a bowl. Meanwhile, bring the cream to a simmer in a small saucepan. Add 1/4 cup of the heated cream and the cold butter to the potatoes and stir vigorously. Add more cream and butter as needed. Season with salt.
Pantry Grain Bowl 1 cup cooked grain, like barley, brown rice or farro, or cooked root vegetable 3 cups raw vegetables or 1 1/2 to 2 cups cooked vegetables (carrots, asparagus, green beans, radishes, broccoli) 1/2 cup cooked lentils or black beans or 4 ounces cooked protein, like chicken or hard-boiled egg A little good fat, like avocado, a splash of extra-virgin olive oil or homemade dressing, recipe follows Savory topping like tamari or nutritional yeast 1 tablespoon seeds or nuts, like sunflower, almonds, walnuts, pepitas 2 cloves garlic 1/3 cup whole-grain spicy mustard 1/4 cup white vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 2 scallions, green and white parts, minced Instructions: Start with a hearty base of grains or cooked root vegetables or a mix of both. Add a generous serving of greens or other vegetables, cooked or raw, and a protein of some kind, anything from tempeh to a hard-cooked egg to chicken, lentils, black beans or a scoop of tasty hummus. Consider adding a little good fat: an avocado, a homemade dressing or just a splash of extra-virgin olive oil. Bump up the flavor and texture by experimenting with savory twists--a splash of tamari or a sprinkle of nutritional yeast, perhaps a smattering of pepitas or sunflower seeds or any other crunch. It's up to you. In a blender, combine the garlic, mustard, vinegar, oil, salt and scallions and blend until smooth. The dressing can be stored in an airtight container in the refrigerator for up to 1 1/2 weeks.
Roasted Fennel with Parmesan 4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved 1 teaspoon kosher salt 1 teaspoon grated lemon zest (about 1 lemon) 1 clove garlic, sliced 1/2 cup freshly grated Parmesan 1/3 cup olive oil, plus for oiling the baking dish 2 tablespoons pomegranate seeds Instructions: Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish. Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
Grilled Paprika Chicken Wings with Chimichurri 4 pounds chicken wings, split at the joint, wingtips removed and discarded 1/2 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons sweet paprika Kosher salt and freshly ground pepper 3 tablespoons red wine vinegar 4 cloves garlic, roughly chopped 1/2 cup packed fresh parsley leaves 1/2 cup packed fresh cilantro leaves 2 tablespoons packed fresh oregano leaves 1/4 cup ice cubes 1 jalapeno, stemmed, seeded and roughly chopped Vegetable oil, for oiling the grill grates Instructions: Combine the chicken wings, 1/4 cup of the olive oil and paprika in a large bowl, sprinkle liberally with salt and pepper then toss until evenly combined. Refrigerate for at least 2 hours or up to overnight. Meanwhile, make the chimichurri: Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the remaining 1/4 cup plus 2 tablespoons olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve. Preheat a grill to medium. Brush the grill grates with vegetable oil. Grill the chicken wings, turning every 6 minutes, until golden brown, lightly charred at the edges and cooked through, about 25 minutes. Transfer the wings to a serving platter and season with salt to taste. Drizzle with some chimichurri sauce and serve the remaining sauce on the side.
Sue and Gloria's Baked Beans Four 16-ounce cans baked beans One 20-ounce can crushed pineapple, drained 1 cup molasses 1 cup BBQ sauce 2 tablespoon yellow or brown mustard 5 slices cooked bacon, crumbled One 6-ounce can french-fried onions, crushed Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon, and 1/4 of the onions. Add some salt and pepper, to taste. Pour beans in 9- by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
Sausage Gravy Breakfast Lasagna Kosher salt and freshly ground black pepper 8 ounces lasagna noodles (about 12) 3 tablespoons olive oil, plus more for tossing and greasing the baking dish 2 pounds bulk breakfast sausage, thawed 1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced 1/2 cup all-purpose flour 4 cups whole milk 1/2 teaspoon freshly grated nutmeg 2 cups shredded low-fat mozzarella cheese 8 ounces white Cheddar, shredded 1/2 cup grated Parmesan Two 10-ounce packages frozen chopped spinach, thawed and excess liquid squeezed out 1/4 cup fresh parsley leaves, chopped Instructions: Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool. Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool. Mix together the mozzarella, Cheddar and Parmesan in a medium bowl. Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens. Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.
Pork Shoulder Lettuce Wraps with Kimchi One 12-ounce can cola, such as Coke 1/4 cup fresh cilantro, coarsely chopped 1/4 cup soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 1/2 teaspoon coarsely ground black pepper 8 cloves garlic, chopped 1 1/2 pounds pork shoulder steak, no more than 3/4-inch thick, not trimmed Boston lettuce leaves, for serving Gojuchang Sauce, recipe follows Quick Kimchi, recipe follows 1 head napa cabbage, halved and shredded thinly 1/3 cup rice vinegar 2 tablespoons fish sauce 1 tablespoon gochujang sauce 1 tablespoon honey 1 teaspoon grated ginger 3 cloves garlic, knife pureed 2 serrano chiles, seeded and chopped 1/2 cup chopped fresh cilantro 4 green onions, sliced 2 tablespoons gochujang sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 2 teaspoons honey 2 teaspoons toasted sesame seeds 1 teaspoon sesame oil 2 cloves garlic, finely chopped 2 green onions, halved lengthwise and thin sliced crosswise Instructions: Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish. Add the pork and turn to coat. Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours. Prepare the grill for indirect grilling, with part of the grill at high heat. Remove the pork from the marinade 30 minutes before grilling to take the chill off. Grill the pork until charred, about 3 minutes. Flip the pork and grill for another 3 minutes. Both sides of the pork should be nicely charred. Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F. Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes. Cut the pork, against the grain, into thin strips. Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi. Put the cabbage in a large bowl. Make an ice bath in a larger bowl. Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan. Bring the mixture to a simmer and immediately pour over the cabbage. Set the bowl of cabbage in the ice bath and cool, tossing occasionally. When the cabbage is cool, add the cilantro and onions. Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl.
Pretzel Rolls 1 cup milk 1 1/4-ounce package active dry yeast (2 1/4 teaspoons) 1 tablespoon packed light brown sugar 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon fine salt 2 tablespoons unsalted butter, at room temperature Cooking spray 1/2 cup baking soda 1/4 cup coarse sea salt, plus more for sprinkling 1 large egg, lightly beaten Instructions: Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes. Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours. Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt. Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.
Apple Tarte Tatin 3 Granny Smith apples, peeled, cored and each sliced into 12 to 16 thin wedges 1 cup sugar 1 teaspoon lemon juice 1 stick unsalted butter 1 sheet frozen puff pastry, thawed and chilled Ginger or cinnamon gelato or whipped cream, for serving Instructions: Preheat the oven to 400 degrees F. Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly. Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan. Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!) flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart. Serve the warm tart with gelato or whipped cream.
Profiteroles 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Instructions: Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Mexican Coffee 4 scoops of ground coffee beans, Colombian or other variety - a coffee scoop is equivalent to a rounded tablespoon 1 scoop (rounded tablespoon) cocoa powder 1/2 teaspoon ground cinnamon - eyeball it, plus a sprinkle for garnish 4 jiggers (1 ounce shots) coffee liqueur (recommended: Kahlua) 1 canister whipped cream with spray top Instructions: Place coffee, cocoa and cinnamon in a filter for coffee brewing. Make 4 cups of brewed mocha-cinnamon coffee. Pour a shot of coffee liquor in the bottom of a coffee mug. Pour in a serving of brewed mocha-cinnamon Mexican coffee. Top off the mug with a generous swirl of whipped cream and garnish with another sprinkle of cinnamon. Repeat for desired number of mugfuls!
Simple Standing Rib Roast One 5-bone standing rib roast (about 11 pounds), frenched 2 tablespoons kosher salt 1 tablespoon cracked black peppercorns 1 tablespoon crushed pink peppercorns 1 pound Yukon gold potatoes, halved or quartered 2 tablespoons extra-virgin olive oil Leaves of 4 fresh rosemary sprigs Blistered Baby Pepper Salad, recipe follows, optional 1 cup extra-virgin olive oil 3 cloves garlic, smashed 1 teaspoon lemon zest plus 1/2 cup lemon juice 1/4 cup fresh rosemary leaves, chopped 2 tablespoons fresh thyme leaves, chopped 1/2 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more to finish One 1-pound bag baby bell peppers, halved lengthwise and stems removed 1/2 teaspoon kosher salt 1/2 cup fresh Italian parsley leaves, chopped 1/4 cup pitted green olives, halved 1/4 cup pitted Kalamata olives, halved 1 tablespoon capers, drained and dried Instructions: For the roast: Preheat the oven to 450 degrees F. Season the roast evenly with 1 1/2 tablespoons salt and both peppers, rubbing it into the roast. Place the roast bone-side down in a rack in a roasting pan. Roast for 30 minutes. Lower the temperature to 350 degrees F. Toss the potatoes with the olive oil, rosemary and 1 1/2 teaspoons salt in a small bowl. Scatter the potatoes around the roast and continue to cook until a deep brown crust has formed around the outside of the roast and the internal temperature reads 120 degrees F, an additional 1 1/2 to 2 hours. Allow the meat to rest for 20 minutes before slicing. For the Salmoriglio: Warm a small skillet over medium heat. Add the olive oil and garlic and cook slowly until the garlic is golden brown and fragrant, about 3 minutes. Allow to cool. Whisk together the lemon zest and juice, rosemary, thyme and salt in a medium bowl. Drizzle in the olive oil and garlic and allow to sit at room temp for 10 minutes. Serve alongside the rib roast. If using with the Blistered Baby Pepper Salad, pour the salad over the roasted potatoes, toss with additional olive oil and serve with the roast. Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers.
Oil Poached Salmon with Sticky Rice and Dried Fruit Salad 5 cups olive oil 2 heads ginger, smashed 1 head garlic, smashed 1 bunch scallions, slivered 4 6-ounce pieces salmon 2 cups Japanese rice, steamed 3/4 cup mirin 2 scallions, slivered 1/2 cup dried cherries 1/2 cup dried blueberries 1 sheet nori, crumbled 1/2 cup lemon juice 1/2 cup fish stock 1/4 cup ice wine (from British Columbia) 3/4 cup grapeseed oil 1/2 cup air-dried corn Instructions: In a saucepan, bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the mixture off the heat and allow it to infuse for 2 hours. Strain. Steam the rice and then season with the mirin. Once cooled, mix in the slivered scallions, dried in a saucepan. Bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the berries and seaweed. To make the sauce, bring the lemon juice, fish stock and ice wine to a boil. Remove from heat and blend in the grapeseed oil. Season with salt and pepper. To poach the fish, bring the poaching oil up to about 160 degrees in a deep saucepan. Season the salmon with salt and pepper and gently immerse the entire piece of fish in the oil. Allow to poach gently for about 5 minutes or until rare-medium. To Plate: While the fish is cooking, place rice salad on plate and drizzle with lemon sauce. Put poached fish on rice salad when it's done being poached.
Braised Country-Style Pork Ribs 3 pounds bone-in country-style pork ribs Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 4 cloves garlic, minced 2 tablespoons tomato paste 1/4 cup apple cider vinegar 1 teaspoon crushed red pepper flakes 2 bay leaves 2 1/2 cups chicken stock Creamy Polenta, recipe follows 2 tablespoons chopped fresh parsley, for garnish Vegetable cooking spray 1 1/3 cups half-and-half 1 cup milk 2 tablespoons butter 1/3 cup coarse polenta, or corn grits Kosher salt 1/2 cup grated Parmesan Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves. Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown. Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley. Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high. In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
Grilled Mahi Mahi with Summer Squash Salsa 1 yellow zucchini or yellow squash Kosher salt 2 tomatoes, diced 1/2 red onion, finely chopped 1/2 jalapeno pepper, minced (remove seeds for less heat) Juice of 2 limes 2/3 cup packed fresh cilantro (leaves and tender stems), chopped 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 8 skinless mahi mahi or striped bass fillets (about 6 ounces each) Extra-virgin olive oil, for brushing Freshly ground pepper Instructions: Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes. Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour. Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter. Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.
Tiramisu 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar, optional Instructions: Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. You can find savoiardi and mascarpone in an Italian specialty store.
Potstickers 1/4-ounce dried black or shiitake mushrooms 1 tablespoon sesame oil 1 teaspoon minced fresh ginger 1/2 teaspoon five-spice powder 2-ounce fresh shiitake mushrooms, stems removed, roughly chopped to yield 1/2 cup 1 medium carrot, cut into 1/4-inch dice 1 medium leek, well washed, white and light green parts, finely chopped to yield 1/4 cup 4 scallions, white and light green parts only, finely chopped to yield 1/4 cup 1 tablespoon dry sherry 1 tablespoon low-sodium soy sauce Salt and freshly ground pepper 8 ounces ground pork 24 round potsticker wrappers 3 tablespoons canola oil Instructions: Place dried mushrooms in a small bowl and cover with 1/2 cup very hot water. Let sit for 20 minutes, until mushrooms are full and soft. Drain and discard the liquid. Roughly chop the mushrooms. Set aside. Heat sesame oil in a medium skillet over medium heat. Add ginger and cook until very fragrant, about 15 seconds. Stir in the five-spice powder, the reconstituted mushrooms and the shiitake mushrooms and cook for 1 minute, stirring constantly. Add carrots, leeks, and scallions. Stir to combine. Add the sherry and stir well. Add the soy sauce and salt and pepper to taste. Transfer to a bowl to cool slightly, 5 to 10 minutes. Stir in the pork. Line a baking sheet with a parchment paper. Work on 1 dumpling at a time, keeping the remaining wrappers covered with plastic wrap. Place about 2 teaspoons of filling in the middle of a wrapper. Using your fingers, moisten the edges of the wrapper with water and fold in the middle to form a crescent shape. Squeeze the edges together to seal the dumpling. Place filled potsticker on prepared baking sheet and cover with plastic wrap. Repeat with remaining ingredients until all the wrappers are filled. Heat 1 1/2 tablespoons oil in a cast-iron skillet over medium-high heat for 3 to 4 minutes. Arrange half of potstickers, pleat-side up, snugly together in heated pan. Cook until dumplings are a deep golden brown on the bottom, 1 to 2 minutes. Add 1 cup of hot water, partially cover and cook for 4 to 5 minutes. Reduce heat to medium and cook until bottoms are dark brown, crisp and all the water has evaporated, about 5 to 6 minutes. Slide a spatula under dumplings to loosen. Serve immediately. Wash and dry the pan and repeat cooking process with remaining dumplings and oil.
Barilla Whole Grain Linguine with Roasted Peppers 1 box Barilla Whole Grain Linguine 2 red bell peppers 2 yellow bell peppers 4 tablespoons extra virgin olive oil 1 garlic clove, chopped salt, to taste black pepper, to taste 1 tablespoon parsley 1/2 cup, grated Parmesan cheese 2 cups cauliflower Instructions: BROIL peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes. Remove skins and seeds. Cut into thin strips and set aside. BRING a large pot of water to a boil. HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow. COOK pasta according to package directions. Meanwhile, ADD cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted). ADD roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper. DRAIN pasta, reserving 1/3 cup of cooking liquid. Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. TOSS pasta with parsley and mix well. TOP with cheese before serving. Note: For faster preparation time, jarred roasted peppers may be substituted.
Spiced Pineapple Iced Tea Skin and core of 1 pineapple, plus pineapple wedges, for serving 5 whole allspice berries 2 pieces star anise 1 cinnamon stick 6 black tea bags, such as Lipton Instructions: Combine the pineapple skin and core, allspice berries, star anise, cinnamon and 6 cups water in a 4-quart saucepan. Bring the mixture to a boil, lower the heat and simmer for 1 hour. Remove from the heat and add the tea bags; let the tea bags steep for at least 20 minutes and up to 6 hours. Strain the pineapple tea and cool completely. Serve over ice with pineapple wedges.

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