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Creamy French Fry and Scallion Soup 1 lemon 2 fresh rosemary sprigs, cut in half 1/2 cup extra-virgin olive oil 2 tablespoons unsalted butter 1 bunch scallions, thinly sliced (white, light green and dark green parts kept separate) 4 cloves garlic, minced Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 1 pound frozen shoestring-style French fries (about 6 cups), thawed 1/2 baguette, sliced in half lengthwise 1/3 cup sour cream Instructions: Set the oven to broil with a rack set about 4 inches from the heat source. Peel the zest away from the lemon in long strips, avoiding the white pith. Place the lemon zest, rosemary sprigs and oil in a small saucepan over medium-low heat and heat until the oil just comes to a simmer, about 10 minutes. Turn off the heat and allow to sit at room temperature while you prepare the soup. Melt the butter over medium heat in a large saucepan. Add the white and light green parts of the scallions (about 1/2 cup) and the garlic. Cook until softened, stirring constantly, 3 to 5 minutes. Add the chicken broth, 2 cups water and the French fries, bring to a boil and then reduce to a simmer. Simmer uncovered until the potatoes soften and start to break apart in the broth, about 10 minutes. Meanwhile, strain the rosemary and lemon strips from the oil. Juice the lemon and whisk into the strained oil. Season with salt and pepper. Brush some of the oil onto the halved baguette, place on a baking sheet and broil until lightly golden brown, about 3 minutes. Once the potatoes are fully softened, use an immersion blender to puree the soup until completely smooth. Season with additional salt if needed. To serve, ladle the soup into bowls. Top with a dollop of sour cream. Drizzle with some of the remaining rosemary-lemon oil and garnish with the dark scallion greens. Cut the baguette into smaller pieces and serve alongside the soup.
Aztec Hot Chocolate 4 cups whole milk One 3.2-ounce disk Mexican chocolate, chopped 1 dried guajillo chile, stemmed, seeded and deveined 1 cinnamon stick 1 vanilla bean 2 cups heavy whipping cream 1/4 cup powdered sugar Ground cinnamon, for dusting Chili powder, for dusting Instructions: For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture. For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks. Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.
The Serengeti 1/2 lemon 4 to 6 large basil leaves, stems removed 3 to 4 teaspoons natural brown sugar, to taste Ice cubes 1 1/2 ounces flavored rum or flavored vodka (recommended: Bacardi Coco Rum or Skyy Vanilla Vodka) 3 ounces sweet and sour mix (recommended: Finest Call) Small sprig of basil, for garnish Instructions: Cut the lemon into small cubes. Put all but 1 lemon cube, the basil, and brown sugar together in a glass and muddle until the consistency of a paste or jam. Fill a glass with ice. Pour rum and sweet and sour mix into shaker without ice. Put cap on and shake; this blends the spirit with the mixer and creates a \froth\. Strain into glass and stir. Garnish with small spring of basil and cube of lemon and serve immediately.
Famous Louisiana Boiled Crawfish 3 cups cayenne pepper 1 1/2 cups ground crab boil 5 cups salt 1 sack crawfish (40 to 45 pounds) 1 gallon chilled After Boil Ingredients, recipe follows 1 gallon water 4 whole heads garlic 2 large onions 1/2 stalk celery 5 lemons Instructions: In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat. In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.
Exotic Lime Syrup for Fresh Fruit Salad 2 cups water 1 cup sugar 1 teaspoon grated ginger 1 inch long by 1/4-inch wide strip of lime peel 1/8 teaspoon turmeric or saffron 2 whole cardamom pods, crushed, 1 whole star anise and 1 cinnamon stick 2 tablespoons fresh lime juice Instructions: Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit.
Crazy Cookies 1 cup (2 sticks) salted butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 2 large eggs 1 tablespoon peanut butter 1 tablespoon vanilla extract 2 1/2 cups all-purpose flour 2 heaping teaspoons instant coffee granules 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup chocolate candies, such as M and Ms 1 cup rice cereal, such as Rice Krispies 1/2 cup finely chopped pecans, optional Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat. In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand. With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.
Guinness and Onion Soup with Irish Cheddar Crouton 2 tablespoons extra-virgin olive oil 5 cloves minced garlic 8 cups thinly sliced onions Gray salt 1 tablespoon fresh thyme leaves, chopped 1/4 cup sherry vinegar 1 1/2 cups dark beer (recommended: Guinness) 6 cups beef stock 6 slices country bread cut 1/2-inch thick, toasted 1/2 pound Irish Cheddar, sliced thin Instructions: Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown. Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes. Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.
Short Rib Ravioli and Creamy Mushroom Sauce 4 pieces short ribs, 2-inch cut 4 cups red wine 1 shallot, minced 1 clove garlic, chopped 5 sprigs fresh thyme 5 sprigs fresh rosemary 4 cups veal stock 2 tablespoons ketchup 2 tablespoons honey 1 carrot, chopped 1 leek, chopped 1 celery stalk, chopped Salt and freshly ground pepper 3 large onions, thinly sliced Shredded meat from braised short rib 1 cup mixed dried mushrooms 2 cups boiling water 3 1/2 cups flour 6 eggs 1 tablespoon olive oil 1 teaspoon salt 1 tablespoon chopped herbs (basil, parsley, chives), optional Pasta dough, recipe follows 2 tablespoons olive oil 1 tablespoon butter 2 cups mixed fresh mushrooms, sliced 1 shallot, minced 2 cups braising liquid from the short ribs 2 cups 35-percent cream Salt and freshly ground pepper Chopped fresh chives Grated Parmesan, for garnish Instructions: For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight. Preheat the oven at 350 degrees F. Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper. Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce. For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce. Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis. In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside. For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well. Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball. Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta. The pasta can be used right away or will keep in the refrigerator for up to a week. Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough. Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot. As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine. For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them. Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape. Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags. For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes. For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
Butter-Me-Up Scampi Bucatini Salt 1 pound bucatini pasta 1 1/2 pounds large shrimp, peeled and deveined, tails off 1 tablespoon seafood seasoning (recommended: Old Bay) 2 lemons, 1 sliced and 1 juiced 1 stick butter 6 cloves garlic, finely chopped 1 teaspoon red pepper flakes 1 cup flat-leaf parsley, loosely packed 2 tablespoons extra-virgin olive oil 1 teaspoon fennel seeds 1/2 cup white wine or white vermouth Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook to just-shy of al dente. Remove and reserve 1 cup of the cooking water. Add the shrimp, the seafood seasoning and 1 sliced lemon to a medium bowl and toss to coat. Reserve. Over low heat melt the butter in small pot, then stir in the garlic and red pepper flakes. Let cook and bubble gently for 10 minutes. Chop the parsley and set aside. Heat large skillet with 2 tablespoons of olive oil over medium-high heat Add the fennel seeds and the shrimp with the lemon slices. Cook until the shrimp are pink, about 5 to 6 minutes. Stir in the white wine or vermouth and the juice of 1 lemon. Transfer to a serving bowl and garnish with parsley before serving. Drain the pasta. Add the pasta, reserved cooking water and butter to a pasta bowl and toss until the liquids are absorbed by the pasta, about 1 to 2 minutes. Season with salt and pepper, to taste, and serve.
Truffle Deviled Eggs 1 dozen eggs, plus 2 yolks 1 tablespoon truffle oil 4 tablespoons olive oil 2 dashes hot sauce (recommended: Tabasco) Salt and white pepper 1 teaspoon minced fresh parsley leaves 1 teaspoon dry English mustard (recommended: Coleman's) Chives, for garnish Instructions: In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes. While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside. Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;
Caprese Granita 1 1/2 pounds vine-ripe tomatoes, quartered (about 4) 1/2 cup water 2 tablespoon white balsamic vinegar 1 tablespoon sugar 1 teaspoon kosher salt 1/4 cup sliced fresh basil leaves 12 ciligene fresh mozzarella cheese balls, quartered 3 tablespoons toasted pine nuts, if desired Olive oil, to drizzle Flaky sea salt, to sprinkle Instructions: Add the tomatoes, water, vinegar, sugar and salt to the pitcher of a blender. Blend on high for 2 minutes. Pour into an 8-by-8-inch baking dish. Discard the seeds and any solids. Freeze for 2 hours. After two hours, use a fork to scrape and break up the mixture. Stir to distribute the ice crystals and return to the freezer until frozen solid, about 2 hours more. Use a fork to scrape the desired amount of large shards of ice into small bowls. Top each serving with basil, mozzarella quarters and pine nuts. Drizzle with olive oil and sprinkle with flaky sea salt and serve.
Saffron Roasted Vegetable Couscous 2 red peppers, cut into 1-inch dice 1 yellow squash, cut into 1-inch dice 1 zucchini, cut into 1-inch dice 1/4 pound haricots verts, cut on the bias into 1-inch pieces 3 tablespoons olive oil Salt and freshly ground pepper 3 cups vegetable stock Pinch saffron 1 teaspoon salt 2 cups couscous 1/4 cup coarsely chopped flat leaf parsley Instructions: SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;
Salted Caramel Snickerdoodles 2 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon cream of tartar 1/2 teaspoon kosher salt 1 1/4 cups granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled 1/2 teaspoon pure vanilla extract 1 large egg, at room temperature 4 teaspoons ground cinnamon 1/4 cup granulated sugar 1 1/2 tablespoons unsalted butter, at room temperature 2 tablespoons heavy cream, at room temperature 1/8 teaspoon kosher salt Flaky sea salt, for sprinkling Instructions: Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines. Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes. Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely. Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.
Fried Okra 1 1/2 pounds small-medium okra pods 1 to 2 cups plain white cornmeal 1/3 to 1/2 cup solid vegetable shortening Salt, to taste Instructions: Place un-cut okra pods in a bowl of cold water. Place 1 to 2 cups plain white cornmeal (not self-rising) in a plastic bag. Drain and discard tip and stem end of okra pod. Slice into 1/4-inch slices directly into the cornmeal. Shake bag often to coat each piece well. Depending on the amount of okra you are preparing, start 1/3 to 1/2 cup shortening to melt in a heavy skillet over medium high heat. When all the okra is well coated with cornmeal, place in a sieve and shake gently to remove excess cornmeal. Test the pan for correct heat by placing 1 slice of okra in the hot shortening. If it sizzles, the pan is hot enough. Place the remaining okra into the skillet. Cover the skillet. Allow the okra to fry 3 to 5 minutes. Uncover and turn gently. Cover and continue to fry, checking and turning as needed until okra is quite brown and very crisp. Salt to taste. Place 2 or 3 crumpled paper towels in a serving bowl. Remove okra to towels and allow to drain well.
Grilled Szechuan Steak and Bok Choy Wraps with Spicy Peanut Mayonnaise (New Dynamic Beef Dishes) 2 tablespoons rice vinegar 2 tablespoons dark sesame oil 2 tablespoons reduced-sodium or regular soy sauce 1 tablespoon minced fresh ginger 1 beef top round steak, cut 3/4-inch thick (about 1 pound) 2 baby bok choy, cut lengthwise in 1/2 4 spinach sandwich wraps or tortillas (8 to 10-inch diameter) 2 tablespoons reduced fat or regular mayonnaise 2 tablespoons finely chopped dry roasted peanuts 1 1/2 teaspoons minced fresh ginger 1 to 1 1/2 teaspoons chili-garlic paste 3/4 teaspoon reduced-sodium or regular soy sauce 3/4 teaspoon rice wine vinegar 1/2 teaspoon dark sesame oil Instructions: Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Preheat charcoal grill to medium heat. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once. Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well. Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
Chicken Salad with Apples and Grapes 1/4 cup low-fat plain yogurt 1/4 cup low-fat buttermilk 1 tablespoon mayonnaise 2 tablespoons cider vinegar 1 teaspoon curry powder 1 clove garlic, chopped 1/2 teaspoon kosher salt Freshly ground black pepper 2 cups grilled chicken, roughly chopped 1/2 Granny Smith apple, skin on, cored and chopped into large cubes 3/4 cup red grapes, halved 1 cup loosely packed watercress or flat-leaf parsley, chopped 4 large leaves romaine lettuce 1/4 cup raw almonds, chopped Instructions: Combine the yogurt, buttermilk, mayonnaise, vinegar, curry powder, garlic, salt and some pepper in a medium bowl and whisk to incorporate. Combine the chicken, apple, grapes and watercress in a large salad bowl. Pour the dressing over and toss to thoroughly coat. Taste and adjust the salt, pepper and curry powder as desired. Arrange a lettuce leaf on each of 4 salad plates. Divide the salad evenly among the plates and top with chopped almonds.
Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries 1 onion, finely chopped 1/2 cup finely chopped scallion 2 teaspoons fresh thyme leaves 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ground Jamaican pimento (allspice) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 hot pepper, finely ground (or 2 Scotch bonnet peppers) 1 teaspoon ground black pepper 3 tablespoons soy sauce 1 tablespoon cooking oil 1 tablespoon cider or white vinegar 2 pounds chicken breast, dice 1/2-inch thick Green tai leaves 2 pounds fresh Yucca, peeled, cut into fries Cucumber Dipping Sauce, recipe follows Fresh pineapple wedges 25 ounces cucumber 7 ounces sour cream 7 ounces mayonnaise 1-ounce cider vinegar 1/2-ounce salt Pinch cayenne pepper 1/2-ounce Dijon mustard 1/2-ounce chopped garlic Instructions: For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve. Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender.
Great Goulash: Ground Turkey Paprikash and Macaroni 1/2 pound elbow macaroni Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 tablespoon butter 1 package, 1 1/3 pounds average weight, ground lean white turkey 2 to 3 cloves garlic, chopped 1 medium onion, chopped 1 red bell pepper, seeded and chopped 2 tablespoons sweet paprika 1 teaspoon ground cumin 1 teaspoon dried marjoram Black pepper 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market 1 cup sour cream 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped dill Instructions: Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente. While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.
A Bowl of Gluten-Free Oatmeal 1 cup whole milk 1 cup water 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 1 cup whole rolled gluten-free oats Instructions: Set a saucepan over high heat. Pour in the milk and water. Add the salt and vanilla extract. Bring the liquids to a boil. When the milky water is boiling, pour in the oats. Stir quite vigorously. When the water returns to a boil, turn down the heat to low. Simmer the oats, stirring every few minutes, until the oats are creamy and plump, the liquid fully absorbed, about 15 minutes. Turn off the heat and cover the pan. Let the oatmeal sit for five minutes to fully absorb the liquid. Top with your favorite sweetener and fruit. (This one is maple syrup, peaches, and blackberries.) Variations: If you cannot eat dairy, almond milk or hemp milk work well here too. If you have a fresh vanilla bean, scrape the insides of it into the pot instead of vanilla extract. This will be the best oatmeal you have ever eaten.
Stuffed Beef Tenderloin 6 tablespoons butter 1 shallot, diced 2/3 cup dry sherry wine 1/4 cup dried dates, pitted and chopped 1/4 cup dried cranberries 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage Kosher salt and freshly cracked black pepper One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note) 1/3 cup Marcona almonds, crushed 2 tablespoons minced chives Store-bought horseradish sauce, for serving Instructions: Preheat the oven to 225 degrees F. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside. Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!). Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
Puffy Cheddar Grits 2 tablespoons butter or margarine 1 teaspoon salt 3 1/2 cups milk 2 cups water 1 1/4 cups quick cooking grits 1 package (8 ounces) shredded cheddar cheese (2 cups) 1 teaspoon hot pepper sauce 1/4 teaspoon pepper 5 large eggs Instructions: Preheat oven to 325 degrees F. In 3 quart saucepan, combine butter, salt, 1 1/2 cups milk and water and heat to boiling over a medium high heat. Gradually stir in grits, beating constantly with wire whisk to prevent lumps. Reduce heat; cover and cook, stirring occasionally, 5 minutes (grits will be very stiff). Remove saucepan from heat and blend in cheese. In a large bowl, mix hot pepper sauce, pepper eggs, and remaining 2 cups milk until blended. Gradually stir grits mixture into the egg mixture. Grease shallow 2 1/2 quart casserole. Pour grits mixture into casserole. Bake, uncovered, 45 minutes, or until knife inserted in the center comes out clean
Blood Orange\u2013Vanilla Cookies 2 sticks unsalted butter, at room temperature 2 1/2 cups all-purpose flour 1 cup confectioners\u2019 sugar 1/2 teaspoon salt 1 tablespoon blood orange zest (or Cara Cara or navel orange zest) 1 tablespoon vanilla bean paste 2 teaspoons orange extract 1 pound confectioners\u2019 sugar 2 tablespoons meringue powder 4 to 6 tablespoons blood orange juice (or Cara Cara or navel orange juice) 2 teaspoons pure vanilla extract 2 teaspoons orange extract Orange and red gel food coloring Instructions: Make the cookies: Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. In a small bowl, whisk the flour, confectioners\u2019 sugar and salt. Reduce the mixer speed to low, then beat the flour mixture into the butter mixture until just combined. Stir in the orange zest, vanilla bean paste and orange extract. Divide the dough into 2 balls, form into disks and wrap in plastic wrap; refrigerate until firm, at least 1 hour. Preheat the oven to 325˚ F. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough until just shy of 1/4 inch thick; if the dough cracks, let it warm up a few minutes. Cut out rounds with a 2 1/2- to 3-inch cutter, then arrange the rounds about 1 inch apart on one of the baking sheets. Gather the scraps and reroll to cut out more cookies; refrigerate 10 minutes before baking. Bake, switching the pans halfway through, until the cookies are lightly golden, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough. Make the royal icing: Mix together the confectioners\u2019 sugar, meringue powder, 4 tablespoons blood orange juice and both extracts until the icing is spreadable and not runny; if it\u2019s too thick, whisk in more juice, 1 tablespoon at a time. Transfer 1 cup of the icing to a small bowl and mix with orange and red food coloring to make a blood orange color. Drizzle some of the colored icing over the plain icing; swirl slightly with a toothpick or skewer. Dip the tops of the cookies into the icing, gently twisting to create a marbled effect; allow the excess to drip off. Transfer the cookies to a rack set on a baking sheet. Let the icing set at least 1 hour.
Strawberry Coffee Cake with Peanut Butter Streusel em 2 (7 oz.) pkgs. Martha White® Strawberry Flavored Muffin Mix Peanut Butter Streusel: /em 1/2 cup Jif® Extra Crunchy Peanut Butter 1/4 cup firmly packed brown sugar 1/3 cup Pillsbury BEST® All Purpose Flour 1/2 tsp. almond extract 1/3 cup Smucker's® Seedless Strawberry Jam Coffee Cake: Crisco® Original No-Stick Cooking Spray 1 cup sour cream 1/3 cup milk Instructions: HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray. COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan. COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam. BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.
Rice Bowl with Veggie Flowers and Hoisin 2 small bell peppers (different colors if possible) 1/4 cup frozen peas, thawed 4 cups cooked brown rice 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil Kosher salt and freshly ground black pepper 4 teaspoons hoisin sauce 1/2 cup sesame snack sticks Instructions: Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper). Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry. Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.
Apple Gin Fizz Ice 1 egg white 1-ounce apple cider 1-ounce fresh lemon juice 1 1/2 ounces good apple brandy 1-ounce gin (recommended: Hendricks) Instructions: Fill a cocktail shaker with ice and add all of the ingredients. Shake well and strain into a thin highball glass filled with ice.
Spiced Gingerbread Mini Cupcakes Nonstick cooking spray, for the muffin tin 1 cup all-purpose flour 1 tablespoon pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt 6 tablespoons unsalted butter, melted and cooled 1/3 cup granulated sugar 1/4 cup molasses 1/4 cup sour cream 1 large egg 3 ounces cream cheese, at room temperature 6 tablespoons unsalted butter, at room temperature 1 teaspoon freshly grated lemon zest, plus more for decoration, optional 1/2 teaspoon pure vanilla extract 1 1/2 cups confectioner\u2019s sugar, sifted Yellow sprinkles and sliced crystallized ginger, for decoration, optional Instructions: For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups. Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool. For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute. Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.
Frittata with Pan-Roasted Potatoes, Smoked Mozzarella and Tomato-Basil Pesto 1 cup fresh basil leaves 1/2 cup freshly grated Parmesan 2 tablespoons pine nuts 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 ripe beefsteak tomatoes, cored and diced small 2 medium Yukon Gold potatoes 1/4 cup canola or olive oil Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh thyme Pinch chile flakes 12 large eggs 8 ounces smoked mozzarella, diced Grated Parmesan, for garnish Instructions: For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside. For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes. Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over. Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.
Broccolini with Grilled Zucchini and Summer Squash 2 quarts water 2 medium sized zucchini, bias cut 2 medium sized summer squash, bias cut 3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided Salt and freshly ground black pepper 8 ounces broccolini 2 tablespoons pine nuts 2 cloves garlic, thinly sliced 4 cherry tomatoes, halved 1 tablespoon butter 1/2 ounce aged balsamic vinegar, for garnish Instructions: Bring water to a boil. Preheat grill to high heat. Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color. Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside. Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.
Pollo Con Mole De Jefe 4 large or 6 medium skinless chicken breasts, cut into thirds or quarters, see Cook's Note 1 teaspoon kosher salt, plus more for seasoning 2 tablespoons olive oil or good cooking spray for sauteing 2 cups good quality low-sodium chicken stock 1 medium red onion, finely diced 3 cloves garlic, minced 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup almond butter (almond puree, make sure well mixed, almond oil tends to separate from almond butter) 1/4 cup tomato paste 1 teaspoon sriracha sauce, see Cook's Note 2 tablespoons honey 3 ounces good quality unsweetened dark chocolate, chopped into small pieces 1/3 cup cilantro, finely chopped 1 small firm tomato, seeded and 1/4-inch diced, for garnish Instructions: Preheat the oven to 400 degrees F. Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside. Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour. As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash. Cook's Notes: - I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters. - Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.
Baked Cheese with Grilled Pineapple-Pepper Relish 1/2 pineapple, cored and sliced into rings 5 tablespoons olive oil 3 jalapeños, halved and seeded (or leave some seeds for more heat) 1 poblano pepper, halved and seeded 1 large red bell pepper, quartered Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro 1 tablespoon agave syrup 1 lime, zested and juiced 8 ounces cream cheese Crackers, for serving Instructions: Preheat the oven to 375 degrees F. Heat a grill pan or grill over medium heat. Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine. Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes. Serve with crackers.
Second Time Around Salmon and Rice Dinner 2 poached salmon steaks, skinned, boned and cut into 1/2-inch chunks 2 portions cooked rice from night before Boston lettuce leaves, washed 3 kirby cukes, seeded and sliced into half moons Garlic saffron mayonnaise (See above) 1 small seeded red bell pepper, finely diced Instructions: Toss salmon and rice and most of the cukes with part or all of the mayonnaise. Season with salt and pepper Center on a bed of Boston; garnish with more cukes and red bell pepper. Serve extra mayonnaise on the side if you wish.
Corn and Andouille Soup 3 cups onions, chopped 3 cups green bell peppers, chopped 1 pound andouille sausage, quartered lengthwise and cut into 1/2-inch pieces 2 tablespoons Seasoning Mix, recipe follows 7 cups chicken stock 7 cups fresh corn kernels, about 6 ears 2 cups tomatoes, peeled and chopped 6 tablespoons all-purpose flour 1 tablespoon garlic, minced 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic 1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar Instructions: Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking. Reduce the heat to low and add corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, return the heat to high and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately. Combine the seasoning mix ingredients in a small bowl.
Maple Citrus Salad 4 navel oranges 2 tablespoons maple syrup 1 teaspoon fresh squeezed lemon juice Pinch cinnamon Instructions: With a vegetable peeler remove a 2 by 1-inch piece of zest from 1 of the oranges, being careful not to peel off any of the white pith. Cut into thin strips and set aside. Cut about 1/2 inch off of the top and bottom each piece of fruit. Remove the peel and pith from each piece of fruit by standing it on its end and cutting down along the curve of the fruit. Slice the fruit into 1/4 inch thick rounds and arrange on a platter. In a small bowl combine the maple syrup, lemon juice and cinnamon. Pour the dressing over the fruit, garnish with the zest and serve.
Buffalo Chicken Pizza Pockets 3 tablespoons extra-virgin olive oil 8 ounces chicken breast, minced Kosher salt and freshly ground black pepper 1 cup grated Parmesan 3/4 cup Buffalo sauce 1/2 cup chopped scallions Store-bought pizza dough 1 egg, beaten with 1 tablespoon water 4 slices mozzarella Instructions: Preheat the oven to 425 degrees F. Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked. Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes. Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal. Place the pockets on a cookie sheet and bake for 10 to 12 minutes.
Slimmed Down Carrot Cake Nonstick cooking spray, for greasing 1 1/2 cups granulated or coconut sugar 1/4 cup canola oil 2 teaspoons vanilla extract 2 large eggs 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 cup carrot puree or carrot baby food 1 cup frozen grated coconut, thawed 2/3 cup walnuts, finely chopped 1/2 cup crushed pineapple, drained One 8-ounce package Neufchatel cheese, at room temperature 2 cups confectioners' sugar 1 teaspoon vanilla extract 3/4 cup walnuts, finely chopped Instructions: For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray. With an electric mixer, cream the granulated sugar, oil, vanilla and eggs together in a large bowl. Sift together the flour, baking soda, cinnamon and salt in a separate bowl. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting. For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Mix in the vanilla. Frost the cake and garnish with the chopped walnuts. Refrigerate until ready to serve.
Hasselback Chicken Cordon Bleu 8 boneless skinless chicken breasts 1/2 cup honey Dijon mustard 2 cups panko breadcrumbs 6 tablespoons salted butter, melted 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 12 slices Swiss cheese, cut into quarters 24 rounds Canadian bacon (about 1 pound), cut into half-moons Instructions: Preheat the oven to 425 degrees F. At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard. Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet. Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides. Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat. When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.
\His and Hers\ Surf and Turf 4 cups chicken stock 2 tablespoons extra-virgin olive oil, divided 4 (4-ounce) filet mignon Sea salt, preferably gray salt and freshly ground black pepper 8 large (10/20 count) shrimp, shell on, deveined 1 tablespoon minced shallots 1 cup red wine 1 teaspoon freshly chopped thyme leaves 1 tablespoon butter 1 cup white wine 3 tablespoons butter 2 teaspoons minced chives Instructions: Preheat oven to 425 degrees F. In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half. In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking. Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium. Remove from oven and let rest. Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute. Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter. Season with salt and pepper, to taste. In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking. Season the shrimp with salt and pepper. Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate. Drain any excess oil from the pan and return to the stove. Deglaze with the white wine and reduce by 1/2. Slowly add butter, stirring to emulsify; finish with the chives. Season with salt and pepper, to taste. To serve. On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp. Serve warm.
Napa Cabbage Wrapped Monkfish with Ponzu Sauce 1 pound monkfish, cut into 4 equal fillets 8 Napa cabbage leaves 2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet) 1/2 cup diced carrot (1 tablespoon per fillet) 4 teaspoons chopped chives (1/2 teaspoon per fillet) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lime juice 2 tablespoons low-sodium tamari sauce 2 tablespoons water 1 tablespoon rice vinegar 1 teaspoon minced ginger 2 teaspoons sugar Instructions: In a metal or bamboo steamer basket, steam monkfish for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender. Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more minutes or until fish is cooked through. Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.
Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce 12 ounces lump crab meat 1 tablespoon chives, sliced 1 tablespoon tomatoes, peeled, seeded and small dice 1/4 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons basic vinaigrette (see recipe) Fine sea salt and freshly ground white pepper to taste 3 to 4 green tomatoes, peeled, seeded and minced 1/2 teaspoon minced lemon zest 2 tablespoons lemon oil Fine sea salt and freshly ground white pepper to taste 4 to 5 ripe red tomatoes, blended and strained 2 tablespoons olive oil 3 tablespoons Banyuls vinegar or to taste Fine sea salt and freshly ground pepper to taste Instructions: To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper. To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place \dots\ of the green tomato relish in the gazpacho sauce around the crab salad and top the cr
Pumpkin Cheesecake Nonstick cooking spray 8 sheets honey graham crackers 1/3 cup plus 1 tablespoon granulated sugar 1 tablespoon unsalted butter, melted 12-ounces one-third less fat cream cheese, at room temperature 1/2 cup light brown sugar, packed 1/2 teaspoon kosher salt 2/3 cup low-fat 2-percent Greek-style plain yogurt 2 large eggs, at room temperature 2 large egg whites, at room temperature One 15-ounce can pumpkin puree 2 tablespoons all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon vanilla extract 2 tablespoons confectioners' sugar Instructions: Position the oven racks in the center and lower third of your oven. Fill a roasting pan about half full with water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of the granulated sugar in the bowl of a food processor and grind until fine. Add the butter and 2 tablespoons water and pulse until moistened. Press into the bottom of the prepared pan. Bake until set and golden brown, 10 to 12 minutes. Cool completely. Combine the cream cheese, brown sugar, the remaining 1/3 cup granulated sugar and salt in a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy. Add the yogurt, eggs and egg whites, reduce the mixer speed to low and continue to beat until blended. Add the pumpkin, flour, pumpkin pie spice and vanilla. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack. Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, 50 to 60 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes, and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and the pan to release the sides. Cool completely, and then chill until cold, at least 4 hours or overnight. Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Allow the cheesecake to come to room temperature, 30 to 60 minutes. If the top of the cake appears wet, blot with a paper towel to dry. Dust with the confectioners' sugar. Per serving: Calories: 225; Total Fat 9 grams; Saturated Fat: 1 gram; Protein: 6 grams; Total carbohydrates: 30 grams; Sugar: 21 grams Fiber: 2 grams; Cholesterol: 34 milligrams; Sodium: 154 milligrams
Posole with Red Chile Pods and Cilantro Salsa 2 1/2 cups dried posole 1/2 onion, diced 2 large garlic cloves, peeled and smashed 3 dried red New Mexican chile pods or guajillo chiles 1 heaping teaspoon dried Mexican oregano 3 quarts water Salt to taste Cilantro salsa, recipe follows Diced avocado Quartered lime for each bowl Instructions: Cover the dried posole with boiling water and let stand at least an hour or overnight. Drain, then put it in a pot with rest of the ingredients, except the salsa and avocado. Bring to a boil, then lower the heat and simmer, partially covered, until the posole is tender and many of the kernels have opened up or flowered, like popcorn,, about 2 hours. Time can vary a great deal from brand to brand it could be done in 1 1/2 hours or take as long as 3.) Once the posole is clearly tender but not quite done, add 2 teaspoons salt, then season again to taste when finished. Ladle the posole into bowls with some of the broth. Stir in a spoonful of cilantro salsa, add some diced avocado to each bowl, then serve with a wedge of lime
Pesto Ketchup 1 1/4 quarts ketchup (recommended: Heinz Tomato Ketchup) 2 cups prepared pesto Instructions: Combine ketchup and pesto in a bowl and stir well. Serve as a dipping sauce with bread sticks, grilled portobello mushrooms, fried clam strips, or onion rings. Use as sandwich spread for burgers, grilled chicken sandwiches, wraps, or panini. Store in an airtight container in the refrigerator.
Spicy Tortilla Soup 8 corn tortillas 2 (32-ounce) boxes or cans low-sodium chicken broth Chicken bones, reserved from Day 2 1 large red onion, coarsely chopped 2 large tomatoes, diced 2 medium jalapenos, sliced 1 lime, juiced 2 ears grilled corn, reserved from Day 1 1/2 cup fresh cilantro leaves, coarsely chopped 1 ripe avocado, peeled and cubed 8 ounces crumbled feta, queso fresco, or other fresh white cheese Instructions: Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy. In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors. Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.
Roast Beef and Couscous Salad 6 medium carrots, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup Israeli couscous 1/2 cup golden raisins 3/4 cup low-fat Greek yogurt 2 teaspoons harissa or other hot chile paste 2 tablespoons apple cider vinegar 1 head escarole, torn into bite-size pieces 8 ounces deli-sliced roast beef, cut into bite-size pieces Instructions: Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.
Meatball Truffle Burger 4 small shallots 1 head garlic 2 sprigs fresh thyme 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup ricotta cheese 1 tablespoon truffle oil 8 tablespoons (1 stick) unsalted butter, softened 1/3 pound ground beef 1/3 pound ground pork 1/3 pound ground veal 4 slices pate 4 slices brioche bread, toasted Alfalfa sprouts, for serving Instructions: Preheat the oven to 425 degrees F. Put the whole shallots onto a sheet of aluminum foil. Cut the pointed top off the garlic bulb and put it next to the shallots. Add the thyme sprigs, drizzle everything with the olive oil and season with salt and pepper. Fold up into a loose package and bake until soft, 35 to 40 minutes. Remove from the oven, open the package and set aside to cool. Mix the ricotta with the truffle oil. Set aside. Squeeze the shallots and garlic out of their skins and onto a board. Chop very finely and add to a bowl with the softened butter. Season with salt and pepper and mix well. Refrigerate the compound butter until you are ready to use it. You can also roll it up into a cylinder in plastic wrap and freeze it for up to 3 months. Sprinkle the beef, pork and veal with salt and pepper. Mix well and form into 4 thick patties. Set aside. When you are ready, melt 2 tablespoons of the compound butter in a medium nonstick skillet over medium heat and add the meatballs. Fry until they are cooked through, an internal temperature of 160 degrees F. Remove from the skillet, cover and keep warm. Add the pate slices to the skillet and cook until lightly browned on both sides, about 20 seconds per side. Remove from the skillet and keep warm. Build the burger: Butter a warm slice of brioche toast with some compound butter and put it onto a plate. Top with a meatball and a slice of pate. Spoon a big dollop of the truffled ricotta on top and garnish with the sprouts. Serve immediately.
Breaded Buffalo Chicken Bacon Salt Sliders on Hawaiian Sweet Rolls with Baconnaise 1 pound chicken cutlets, cut into 2 by 2-inch squares 1 teaspoon bacon salt 12-ounce jar Buffalo sauce 4 tablespoons baconnaise 2 minced garlic cloves 2 cups buttermilk 2 cups all-purpose flour 4 cups canola oil 16 Hawaiian bread buns, toasted Instructions: In medium bowl combine the chicken, a teaspoon of bacon salt, 2 tablespoons of Buffalo sauce, baconnaise and 2 minced garlic cloves. Mix with your hands. Set out 3 bowls. Put the buttermilk into 1 bowl, the flour in another, and the remaining buffalo sauce in the last bowl. Heat a large frying pan over medium-high heat, and add 4 cups of canola oil. When the oil starts to separate in the pan, it is ready; if oil starts to smoke, immediately lower the temperature. Dredge the chicken in the buttermilk, and then in the flour. Carefully put them into the hot oil and cook on both sides until brown. Dip the chicken into the buffalo sauce and serve them between Hawaiian bread buns.
Vanilla Gelato Bites with Chocolate and Hazelnuts 1 pint vanilla gelato or ice cream 1 (12-ounce) bag chocolate chips (about 2 cups) 1 cup finely chopped toasted hazelnuts (about 5 ounces) Special equipment: bite-sized ice cream scoop and wooden popsticks Instructions: Place a small tray or a plate in the freezer. Remove the gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1 hour. When the gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl. Remove the gelato balls from the freezer, 4 at a time. Working quickly, hold the gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts. Return them to the freezer and continue with 4 more gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered gelato for at least 1 hour. These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)
White Bean and Sausage Soup 2 tablespoons olive oil 2 pounds bulk sweet Italian sausage 1 cup jarred sliced roasted red peppers 2 tablespoons fresh oregano, chopped 1 tablespoon fresh rosemary, chopped 4 cloves garlic, minced 1 large onion, sliced Kosher salt and freshly ground black pepper 8 cups low-sodium chicken broth Two 15.5-ounce cans cannellini beans, drained One 28-ounce can diced tomatoes 2 cups chopped kale 1 cup heavy cream 2 tablespoons apple cider vinegar Fresh Parmesan cheese, for serving, optional Instructions: Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off. Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes. Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired. To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.
Tilapia Salpicon 3 skinless tilapia fillets (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 cup fresh cilantro leaves 1/2 cup thinly sliced red onion 4 tablespoons lime juice 2 tablespoons Worcestershire sauce 1 jalapeño, seeded and finely chopped 8 to 12 corn tortillas 1/2 cup shredded iceberg lettuce Sour cream and lime wedges, for serving Instructions: Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork. Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use. Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted. Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.
Southwest Marinated Grilled Turkey Breast with Chimichurri Sauce 3 garlic cloves, crushed 1 lime, juiced 1 tbsp lemon peel, grated 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tbsp jalapeno, finely chopped 3 tbsp cilantro, finely chopped 1 tsp cumin powder 1 tsp ground coriander seed 1/4 cup Tequila 2 boneless/skinless turkey breasts 1 1/2 cups parsley 6 garlic cloves more or less to taste 1 tablespoon oregano 1/4 cup olive oil 3 tbsp vinegar 1 tbsp salt 1 tsp fresh ground pepper Instructions: Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight. Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top. The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare. Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.
Grape Salad 2 pounds seedless green grapes 2 pounds seedless purple grapes One 8-ounce package cream cheese, room temperature One 8-ounce container sour cream 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup brown sugar, firmly packed 1/2 cup pecans, finely chopped Instructions: Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator. Just before serving, sprinkle with the brown sugar and pecans.
Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed 1 red onion 1 cup white vinegar 1 cup water 3 tablespoons salt 4 cloves garlic 1 tablespoon mustard seeds 1 bay leaf 1/4 pound bacon, julienned 1 pint cherry tomatoes 2 cloves garlic 2 ounces rendered bacon fat Salt and pepper 4 ounces goat cheese 1 yellow tomato 1 tablespoon olive oil Salt and pepper 1 lemon, juiced 1 malanga 1/4 pound fresh basil 1/4 cup olive oil 4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail Flour, to dredge Instructions: Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours. Fondue: Preheat the oven to 300 degrees F. Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve. Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve. Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve. Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven. Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.
Vegetable Lasagna Casserole 2 small zucchini 2 small summer squash Kosher salt 2 red bell peppers 7 ounces low-fat goat cheese 1/3 cup pitted Calamata olives 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon red pepper flakes 1 recipe tomato sauce (recipe follows) Freshly ground black pepper 1/4 cup grated Parmesan 1 (28-ounce) can chopped tomatoes 2 tablespoons extra-virgin olive oil 3 large cloves garlic, smashed 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1/3 cup packed basil leaves Freshly ground black pepper Instructions: Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside. Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips. Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper. Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel. Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing. Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan. Bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 minutes. While sauce cooks tear basil leaves into small pieces. Remove the sauce from the heat and stir in the basil. Transfer half of the sauce to a food processor and puree. Return to the saucepan and season, to taste, with salt and pepper.
Green Fatoush 1/4 cup finely sliced scallions 2 long green chiles, seeded and cut into very fine rounds 1 head cos or romaine lettuce 1 lime, zested and juice 1 tablespoon extra-virgin olive oil Kosher salt 2 pita breads 1 ripe avocado 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh mint leaves Instructions: Preheat oven to 450 degrees F. Put the scallions and chile slices into a bowl. Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt. Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool. Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita.
Bacon and Black Bean Smash 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 slices bacon, chopped 1 onion, finely chopped 2 cloves garlic, chopped 1 jalapeno, seeded and chopped 2 cans black beans, drained Salt and pepper 1 tablespoon ground cumin 1 to 2 teaspoons hot sauce 2 to 3 tablespoons chopped cilantro leaves or scallions, optional garnish Sour cream, optional garnish Instructions: Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.
Wachowicz Family Seafood Feast 4 chicken breasts with ribs and skin, cut in half 4 ears corn, save husks 4 lobster tails 1 pound shrimp in shells, deveined 24 littleneck clams 2 pounds small red potatoes, cooked Instructions: In a very large pot put small amount of water in bottom of pan and bring to a boil. Place rack in the bottom of the pan. Chicken goes in first, rib side down, with a layer of cornhusks on top. Cover and cook for about 5 minutes. Then, layer the corn, lobster, shrimp, clams and potatoes on top of the chicken. Cover and cook until shellfish is pink and chicken is cooked throughout.
Drunken Peaches 6 peaches, cut into eighths 1 tablespoon sugar 1 teaspoon cinnamon 1 (750ml) bottle Chianti Classico wine Instructions: Mix the sugar, cinnamon, and Chianti Classico in a carafe. Add the peaches, and chill for about half hour before serving.
Chicken Chipotle Sliders 1 cup mayonnaise 1/4 cup roughly chopped fresh cilantro 2 tablespoons fresh lime juice 1 tablespoon honey 3 to 4 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce 1 pound ground chicken thighs 2 tablespoon taco seasoning 1 tablespoon olive oil 12 slices provolone cheese 12 Hawaiian sweet dinner rolls, split 1 bunch fresh watercress Instructions: For the chipotle aioli: Process the mayonnaise, cilantro, lime juice, honey, chipotle peppers and adobo sauce in a food processor until combined. Refrigerate for at least 1 hour. For the sliders: Line a baking sheet with parchment. In a large mixing bowl, combine the chicken, taco season and oil. Form 12 patties roughly 1/2-inch thick and place them on the prepared baking sheet. Refrigerate for 30 to 60 minutes. Prepare a grill for medium direct heat. Grill the sliders until the edges start to turn a lighter white and the juices pool at the top, about 3 minutes. Flip the sliders and place a piece of cheese on each. Remove the sliders when the cheese is melted and the internal temperature of the chicken hits 165 degrees F on an instant-read thermometer. Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun.
Vanilla Gelato with Cherry Compote 2 1/2 cups milk 1 1/2 cups heavy cream 1 1/4 cups sugar 1/2 vanilla bean, scraped 10 large egg yolks Pinch salt Ice water, for chilling 4 cups cherries, pitted 1 tablespoon sugar, or more as needed 2 to 3 tablespoons dark rum Instructions: For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a 4-quart heavy-bottomed saucepan and bring to a simmer over medium-high heat. Stir occasionally to combine. Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a large heatproof bowl until they become lighter in color and the sugar dissolves. When the milk mixture is at a simmer, lower the heat to medium. Carefully ladle 1 cup of the hot milk mixture into the egg mixture, while whisking, and whisk until fully combined. Repeat this step one more time, then pour the egg mixture back into the saucepan. Add the salt. Cook the mixture while stirring constantly with a wooden spoon, making sure to stir the corners of the pot. Cook until the mixture thickens and can coat the back of a spoon. Prepare an ice bath in a large bowl or pot with water and ice. Carefully strain the mixture into a strainer set over a heatproof bowl. Remove and discard the vanilla bean. Put the heatproof bowl in the ice bath. Stir occasionally until the mixture is chilled and no longer warm. Set in the fridge until very cold, at least 1 hour. Freeze the mixture to an ice-cream maker and process according to the manufacturer's instructions. Transfer to a freezer-proof container and cover. Freeze before serving, 1 to 2 hours. It's best to serve the gelato the same day it's made. For the compote: Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat. Stir to allow the sugar to melt. Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes. (Depending on the ripeness of your cherries you may want to cook them longer.) Remove the pan from the heat and add the rum. Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol. Serve the gelato with the warm compote.
Sunny's Chia Seed Pudding Parfaits 3 tablespoons chia seeds 2 tablespoons honey or agave nectar 1 cup oat milk, plus a splash more if needed, preferably Planet Oat Extra Creamy Oatmilk 1 mashed ripe banana, frozen 2 tablespoons chocolate hazelnut spread 1/4 cup toasted hazelnuts, chopped 1/4 cup salted banana or plantain chips, crushed or chopped Instructions: For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn\u2019t be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir. For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth. To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.
Banh Xeo (Vietnamese Crepe) One 14-ounce banh xeo (pancake flour) powder mix 1 teaspoon curry powder 2 ounces coconut cream Vegetable oil, for cooking 1 head green cabbage, shredded 1 large carrot, shredded 2 cups bean sprouts 18 ounces cooked and shredded chicken breast Eighteen 31/35 white shrimp, butterflied 18 pieces butter lettuce 18 sprigs each fresh cilantro, basil and mint Mung's Gourmet Nuoc Cham Sauce, recipe follows 8 ounces sugar 5 ounces white vinegar 4 ounces fish sauce (good quality) 2.5 ounces sambal chile paste 0.5 ounce crushed garlic (8 cloves) Instructions: Combine the mix with the curry powder and coconut cream in a bowl. Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary. Add the cabbage, carrots, bean sprouts, chicken and shrimp to each crepe and fold in half. Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce. Mix together the sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until the sugar dissolves.
Lebanese Rice and Lentils with Caramelized Onions 1 cup green or brown lentils 1 quart cold water 3 large white onions, sliced thinly 1/2 cup of olive oil 1/2 cup basmati or other long grain rice 1 teaspoon salt 1 teaspoon allspice Instructions: Bring the lentils to a boil in the water and simmer, skimming, about 25 minutes, or until nearly tender. Drain the lentils, reserving 1 1/2 cups of cooking liquid. Add more liquid if necessary to make 1 1/2 cups. Cook the onions in the olive oil for about 5 minutes. Then remove 1 1/2 cups of the onions and cook the rest until they caramelize and begin to get crisp, about 5 to 7 minutes more. Drain the caramelized onions on paper towels. Add to the saucepan the cooked lentils, the reserved liquid, the softened onions, and the basmati rice, salt and allspice. Cook over low heat, covered, until rice is tender, about 20 minutes. Top with caramelized onions. Recommended drink: Arak
Scallion Pancakes 1 pound unsalted (4 sticks) butter 215 grams (1.7 cups) all-purpose flour 20 grams (1 tablespoon) kosher salt 30 grams (2.2 tablespoons) sesame oil 88 grams (.7 cups) Italian \00\ flour 65 grams (4.4 tablespoons) boiling water 255 grams (1.08 cups) room temperature water 440 grams (3.52 cups) Italian \00\ flour, plus more for dusting 9 grams (1.5 teaspoons) kosher salt 1 cup neutral-flavored oil, such as rice bran or canola, plus more for greasing 4 cups sliced scallions Slaw, recipe follows 1 tablespoon Dijon mustard 1 tablespoon soy sauce 1 tablespoon black vinegar 1/2 tablespoon maple syrup 1 1/2 tablespoons minced fresh peeled ginger 1 1/2 tablespoons minced shallot 1 large egg yolk 3/4 cup rice bran or canola oil Kosher salt and freshly ground black pepper 2 cups sliced red cabbage 2 cups sliced Napa cabbage 1 cup sliced shiitake mushrooms 2 tablespoons torn fresh cilantro leaves 2 tablespoons torn fresh mint leaves 2 tablespoons torn fresh parsley leaves Instructions: For the roux: Melt the butter over medium heat in a medium saucepan, then whisk in the flour, salt and sesame oil. Cook, whisking constantly, until light amber in color, 5 to 7 minutes. For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside. For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes. For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.) Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux and sprinkle with 2 tablespoons of sliced scallions. Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long \snake\. Twist the snake into a coil. Smash the coil down with your palm and roll this into a 6- to 8-inch-wide pancake. Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook. Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook until light golden brown, 4 to 5 minutes, before flipping and covering again. Cook the other side until golden brown, another 4 to 5 minutes. Remove to a plate. Serve the hot scallion pancakes with the slaw. For the ginger soy dressing: Combine the mustard, soy sauce, vinegar, maple syrup, ginger and shallot in a blender and blend until smooth. Add the egg yolk and turn blender on low speed. Drizzle in the oil until the dressing is thickened. Season to taste with salt and pepper. For the slaw: Stir together the cabbages, mushrooms, cilantro, mint and parsley. Drizzle with the dressing and toss to coat.
Vegetable Timbales Corn Custard, recipe follows 1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise 2 carrots, peeled and sliced into 1/4-inch rounds 3 zucchini, sliced into 1/4-inch rounds 3 tomatoes, sliced into 1/4-inch rounds 1 eggplant, sliced into 1/4-inch rounds 3 yellow squash, sliced into 1/4-inch rounds Roasted red peppers Spinach leaves 4 cups raw corn, cut from the cob 8 eggs 4 cups cream 2 tablespoons butter 2 teaspoons sugar 1 teaspoons fresh thyme 1 tablespoon salt 1/2 teaspoon pepper Instructions: Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a \flower.\ Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer. Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat. Cover with foil and bake until the custards reach a temperature of 150 degrees F. Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.
Cod in Red Wine 2 tablespoons olive oil 1 onion, thinly sliced 1 clove garlic, minced 1/2 cup each red wine and fish stock or clam juice 1 tablespoon capers 1/2 teaspoon dried thyme Salt and freshly ground black pepper 1/2 cup (packed) parsley, chopped 1/2 pound cod, cut into 1inch chunks 1 tablespoon butter, optional Instructions: Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook). Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup. Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in butter and parsley (don't worry if fish falls apart). Adjust seasoning and spoon in deep plates over rice, potatoes or garlic croutons.
Coffee Pot de Creme 2 cups heavy cream 2 cups milk 6 egg yolks 5 ounces sugar 1 tablespoons espresso powder dissolved in 2 teaspoons water 8 (4-ounce) ramekins 8 chocolate wafer cookies Instructions: In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald. Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly. Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer. Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water. Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until edges of custard are set and middle is liquid. Let cool completely before refrigerating. Serve with chocolate wafers.
Cherry Pie-in-a-Jar 5 cups fresh or frozen pitted cherries Juice of 1 lemon 1 cup sugar 3 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1 teaspoon almond extract Pie crust recipe making 1 (9-inch) pie crust or use a store-bought variety 4 tablespoons cold butter, cubed Melted butter, for topping Sugar, for topping Special equipment: 4 (1/2-pint) oven-safe glass jars Instructions: For the cherry filling: In a heavy-bottomed skillet cook fresh or frozen cherries and lemon juice over medium-high heat, stirring, until slightly softened, about 2 minutes. Add the sugar, cornstarch, and cinnamon. Bring the mixture to a simmer, stirring, until thickened, about 3 minutes. Remove the mixture from the heat, stir the almond extract into the cherries and cool. For the pies: Roll out the dough on a well-floured surface. Using the ring from the lid of the jar, cut out 4 circles of dough, that will be the tops of your pies. With the remaining dough, use a 6-inch inverted pie plate to cut 4 circles that will line the inside of each 1/2 pint glass oven-safe jar. Working with the dough as little as possible, make sure that the dough covers the surface area inside the jar with the exception of a 1/2-inch at the top. Once each jar is lined with pie dough, fill each with 1/2 a cup of cherry pie filling. Place a small pat of butter on top of each pie, and top with the pie dough circles or make a lattice pattern. Make sure you vent the top of the crust by creating a slit so that the steam can escape. Using your finger or a fork, press the 2 pieces of dough together around the perimeter. Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with its metal lid and place in the freezer for up to 3 weeks. Baking instructions: If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes or until the crust is golden brown and filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven.
Spiced Pineapple Lentils 3 tablespoons vegetable oil 2 onions, diced 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 garlic cloves, crushed 2 cups lentils, washed and picked over 3 cups water 1/2 cup canned crushed pineapple Instructions: Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.
Seared Red Chard 2 tablespoons extra-virgin olive oil 1 small red onion, thinly sliced 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped) Grated nutmeg, to your taste Coarse salt and pepper 2 tablespoons red wine or cider vinegar Instructions: Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker. Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.
Chocolate Peanut Butter Pie 11/4 cups dry-roasted, salted peanuts 1/2 cup granulated sugar Pinch ground cloves 1/4 cup unsalted butter, melted 6 ounces bittersweet chocolate 1/4 cup heavy cream 1 1/2 cups milk 2 large eggs 1 cup confectioner's sugar 2 tablespoons cornstarch Pinch fine salt 4 ounces cream cheese, cut into pieces 1/2 cup creamy peanut butter 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate 11/4 cups heavy cream, chilled 1 tablespoon confectioner's sugar Instructions: 1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly. 2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets. 3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \\whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight. 4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.
Thai Yellow Pumpkin and Seafood Curry 1 (14-ounce) can coconut milk (about 1 2/3 cups) 1 to 2-tablespoons yellow (or red) Thai curry paste 1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do) 3 tablespoons fish sauce (recommended: Nam Pla) 2 tablespoons sugar 3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife 3 lime leaves, stalked and cut into strips, optional 1/2 teaspoon turmeric 2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks 1 pound 2 ounces peeled raw shrimp Bok Choy or any other green vegetables of your choice 1/2 to 1 lime, juiced or more to taste Cilantro, for garnish Instructions: Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes. As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood. So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.
Beignets aux Pommes 2 1/4 cups unsifted all-purpose flour Pinch salt 1 tablespoon granulated sugar 2/3 cups beer 1 cup warm water 2 egg yolks 2 tablespoons butter, melted 2 egg whites, stifly beaten Oil, for deep frying 1/2 cup superfine sugar mixed with 1 teaspoon ground cinnamon 6 apples (Granny Smith, Rome Beauty, Pippin) 1/2 cup granulated sugar 1/2 Kirsch Instructions: Combine flour, salt, sugar, beer, water, yolks, and butter. Beat until smooth. Let stand for 2 hours. When ready to use, fold in the egg whites. Prepare the filling. Use a corer to remove the cores of the apples. Peel the apples and cut them into rounds about 1/4-inch thick. Sprinkle with the sugar, then the Kirsch. Cover and let stand for 20 minutes. Drain apples and dry on paper towels. Heat the oil to 375 degrees. Dip the apple rounds in the batter and plunge immediately into hot oil. Fry until brown on both sides, about 5 to 6 minutes. Drain on absorbent paper. Sprinkle with the sugar and cinnamon mixture. Serve on a heated plate.
Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens 1 package achiote paste 1/2 cup olive oil 1 teaspoon toasted cumin 1 teaspoon ground coriander 1 teaspoon Mexican oregano 5 tablespoons chopped garlic, divided 2 poussins or Cornish hens 4 large links hard, dried Spanish chorizo, diced 1 Spanish onion, diced 1 bunch mustard greens, cleaned, trimmed and roughly chopped 1/2 cup chicken stock 1 baking potato (russet) peeled, diced, and blanched 2 tablespoons sliced green olives Salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated. Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.
Pork Meatballs 1 egg, lightly beaten 1/3 cup (tightly packed), washed, dried and chopped parsley leaves Pinch kosher salt 1 teaspoon chili flakes 1 teaspoon fennel seeds About 1/2 cup vegetable oil 1 pound ground pork (lean but not too lean) 1/2 cup bread crumbs, toasted 1/2 cup grated Parmesan 1/4 cup sour cream Instructions: Put the meat in a large bowl and add the bread crumbs, Parmesan and sour cream and mix with your hands. Add the remaining ingredients, except the vegetable oil, and combine well. Roll into about 20 or so balls, about 2 inches in diameter. Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering). Add the meatballs in a single layer and spread somewhat apart so they have a chance to \brown\ instead of steaming. Put the skillet back on high heat and brown the meatballs, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to \rest\ for a few additional minutes before serving.
Breast of Chicken on Pumpkin/Cranberry Rissole with White Chocolate Balsamic Sauce and Asparagus 1 small pumpkin squash or butternut squash, peeled, seeds removed and diced into 1/4-inch to 1/2-inch chunks 3 large potatoes, peeled and cut into 1 inch chunks 2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively) 1 medium white onion, diced small Salt and freshly ground black pepper 1/2 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips) 3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices 1 cup fresh cranberries 12 asparagus spears, tough ends snapped off Salt 4 tablespoons (1/2 stick or 1/4 cup) butter, divided 1 medium onion, chopped 1 cup chicken stock 1 tablespoon white balsamic vinegar 1 tablespoon low-sodium soy sauce 1 medium potato, peeled and diced into 1/2-inch pieces (as a thickener) 1/4 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips) Salt and freshly ground black pepper 6 boneless chicken breasts Salt and freshly ground black pepper 1 tablespoon lime peel powder or dehydrated lime peel pulverized into a powder with a mortar and pestle 2 tablespoons grapeseed oil 1/4 cup minced fresh fennel fronds Instructions: For the rissole cakes, boil the squash cubes for the rissole cakes until just tender, and drain well. Set aside until needed. At the same time, boil the potatoes until soft and drain well. Begin the sauce while the squash and potatoes for the rissole are boiling. Melt 2 tablespoons of the butter over medium heat in a saucepot (reserving the other 2 tablespoons) and cook the onion until translucent. Add the chicken stock, vinegar, soy sauce, and potato chunks and let the potato chunks cook while the liquid reduces and thickens. For the chicken, preheat oven to 375 degrees F. While the chicken stock mixture is cooking for the sauce, season chicken breasts with salt, pepper and lime powder. Heat the grapeseed oil over medium high heat in a separate large skillet and sear the chicken leaving undisturbed for the first 3 minutes or so on each side to let the seasonings integrate into the surface of the chicken and allow the caramelization process to begin to prevent tearing of the chicken or \crusting off\ of the seasonings. After the chicken is seared on both sides, transfer to a baking sheet and finish chicken in the oven. For the garnish, boil asparagus spears until just tender in salt water and set aside. In the same pan you used to sear the chicken, heat additional grapeseed oil (if needed) and saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole cakes, reserving the saute pan. Season, to taste, with salt and pepper, and mash together. Fold in the white chocolate chips, scallions, cranberries, and cubes of squash, trying not to break up the squash. Allow to sit until cool enough to handle, then use a 3-inch circle cutter to form rissole cakes. In the same pan, heat additional grapeseed oil (if needed) over medium-high heat and sear the rissole cakes. Leave undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm. Remove from heat and keep warm. In the same pan, sear the asparagus spears for a few minutes to add a little color and a nutty flavor. Return to the pot of the chicken stock mixture which has been cooking for the sauce. Fold the white chocolate chips into the sauce, and transfer the sauce to a blender and puree until smooth. Whisk in the reserved 2 tablespoons butter to finish the sauce, and season to taste with salt and pepper. Place a rissole cake on serving plate, top with a chicken breast, spoon sauce over and garnish with asparagus spears.
Fried Catfish Deviled Eggs 2 whole eggs, hard-boiled and peeled 2 tablespoons mayonnaise 1 tablespoon sweet relish 1 teaspoon mustard Salt and freshly ground black pepper Vegetable oil, for frying 1 cup flour 2 tablespoons cornstarch 1/4 teaspoon baking powder 1 catfish fillet Fresh dill sprigs, for garnish Paprika, for garnish Instructions: Slice the eggs in half lengthwise. Remove the yolks and put them in a bowl and then mash with a fork. Add in the mayonnaise, relish and mustard. Add salt and pepper to taste. Set aside. Heat about 1-inch of vegetable oil in a skillet until a deep-frying thermometer reads 350 degrees F. Combine the flour, cornstarch, baking powder and 1/2 teaspoon salt in a shallow dish and dip the fish in the batter. Fry the fish until golden brown on both sides. Place on a paper-towel-lined plate to soak up any excess oil and season with salt. Let cool. Add the catfish to the yolk mixture and break up with fork. Spoon some of the yolk mixture into each egg half and garnish with dill and paprika to serve.
Marinara Sauce 4 tablespoons olive oil Heaping 1/4 cup very thinly sliced garlic 2 28-ounces cans whole peeled Italian plum tomatoes 1/4 cup firmly-packed basil leaves, torn Instructions: Heat oil in a heavy saucepan over medium-high heat. Add garlic and saute, stirring occasionally, 5 minutes, or until lightly browned. Into a sieve placed over a bowl, pour tomatoes. With your hands squeeze juice from tomatoes until they resemble a coarse chunky pulp. Add tomato pulp and basil to saucepan and simmer 10 minutes. (Reserve tomato juice, if desired, for another use.) Season to taste with salt and pepper and serve with pasta.
Braised Pork Belly 1/2 cup olive oil 5 pounds pork belly, cut into 6-inch pieces 1 can of your favorite beer 1 bunch celery, chopped 2 large yellow onions, chopped 2 medium carrots, chopped 20 cloves garlic, chopped 8 cups chicken stock or broth 2 tablespoon Szechuan peppercorns 10 sprigs fresh thyme 2 bay leaves Salt Instructions: Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat. When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden. Remove to a plate and repeat with the remaining pieces of pork. Set aside. Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced. Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat. Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes. Add the pork to the roasting pan. Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables. Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt. Cover the pan with foil and braise for 3 hours. Remove the foil and roast 30 minutes more. This will allow the pork to gain a beautiful color and for the braising liquid to reduce. Let the pork cool in the braising liquid for 30 minutes to increase tenderness. Remove the pork from the roasting pan and strain the braising liquid. Refrigerate separately until ready to use. The pork can be served sliced or shredded.
Bean Curd Dengaku with Miso Toppings Scant 3/4 cup plus 3 tablespoon white miso 1/2 cup red miso 4 egg yolks 4 tablespoons sake 4 tablespoons mirin 4 tablespoons sugar 14 tablespoons dashi Ground toasted sesame seeds Grated rind of yuzu citron, lemon or lime Ground kinome leaves Fresh ginger juice 2 cakes white tofu, preferably \cotton\ tofu 1 green bell pepper White poppy seeds Kinome sprigs Toasted white sesame seeds Toasted black sesame seeds Instructions: Make white and red miso toppings: Put 3/4 cup white miso in top of a double boiler; put 3 tablespoon white miso and red miso in top of a separate double boiler. Add half of yolks, sake, mirin and sugar to each and blend well. Place both tops over simmering water and gradually blend half of dashi into each miso mixture, stirring until thick. Add choice of one of the fragrant seasonings to each topping. Cool toppings to room temperature. Wrap tofu cakes in towels, weight with a dinner plate and let stand 1 hour to press out water. Prepare a charcoal fire, or alternatively heat a stovetop grill or broiler. Cut cakes into 3/8 by 3/4 by 2-inch pieces. Cut green pepper into same size strips. Skewer each piece of tofu on double-pronged \pine needle\ skewers, or use 2 bamboo skewers. Skewer green pepper the same way. Grill tofu and pepper skewers for 3 minutes per side. Spread one side of green pepper with white miso topping and sprinkle with choice of garnish. Spread tofu with red miso topping and sprinkle with choice of garnish. Return skewers to grill, miso-topped side down, and grill for 1 to 2 minutes, until heated through. Skewers can also be made with choice of other vegetables, meat or fish, such as eggplant, large mushrooms,
Homestyle Chicken Curry 8 skinless, bone-in chicken thighs and drumsticks (4 of each; about 3 pounds total) Kosher salt and freshly ground pepper 1/4 cup vegetable oil 4 green cardamom pods 1 1-inch piece cinnamon stick 1 whole clove 2 onions, thinly sliced 1 tablespoon grated fresh ginger 4 cloves garlic, grated 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon Kashmiri chili powder or hot paprika 1/2 teaspoon ground turmeric 3 small plum tomatoes, diced 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks Cooked basmati rice, for serving Chopped fresh cilantro, for topping Instructions: Season the chicken all over with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds. Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Return the chicken and any juices to the pot. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes. Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 teaspoon salt. Cover and simmer until the chicken is tender and the potatoes are just cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes, until the curry is thickened, 8 to 10 minutes. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.
Baby Baked Fingerling Potatoes 1 tablespoon olive oil, plus more for drizzling 5 slices bacon, cut into small dice 1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise Kosher salt and freshly cracked black pepper 1 cup creme fraiche or sour cream 2 tablespoons minced fresh chives, plus more for garnish Instructions: Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil. Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate. Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper. Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes. In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper. Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.
Hobak Jeon 1/4 cup Master Jeon Batter, recipe follows 3 large eggs 1/2 teaspoon saeujeot (Korean salted fermented baby shrimp), fish sauce or soy sauce 1 tablespoon finely chopped scallions 1 pinch freshly ground black pepper 2 tablespoons neutral cooking oil, like canola 1 to 1 1/2 pounds small to medium zucchini or squash, sliced into 1/4-inch rounds 1 cup all-purpose flour 1/2 cup rice flour (or substitute cornstarch or potato starch, but do not use mochiko or sweet rice flour) 1 teaspoon baking powder 1 teaspoon kosher salt Instructions: Put the Master Jeon Batter onto a plate or baking sheet. Put the eggs, saeujeot, scallions and pepper in a mixing bowl and whisk well to combine. Place a large nonstick pan over medium heat and add the oil. Dip the sliced zucchini into the batter to cover, then dust off any excess batter with a brush. Dip the dusted zucchini into the egg mix. When the pan is hot, add the zucchini; you should hear a subtle sizzle. When the edges of the egg mixture are set, after about 30 seconds, flip the zucchini. Cook until golden brown on the second side, another 30 seconds. Transfer to a cooling rack or a cookie sheet covered with paper towels to drain excess cooking oil. Enjoy while still hot. Mix together the all-purpose flour, rice flour, baking powder and salt in a medium bowl to combine.
Chop Suey 8 (3 by 3-inch) packaged Chinese wonton skins, separated 1 tablespoon plus 2 teaspoons canola oil 1/4 teaspoon salt 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup) 3 cloves garlic, sliced 4 cups sliced napa cabbage 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks) 1 (8-ounce) can bamboo shoots, drained and julienned 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces) 3/4 teaspoon sugar 1 cup low-sodium chicken broth 1 1/2 tablespoons low-sodium soy sauce 2 tablespoons toasted sesame oil 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry 2 cups cubed or shredded cooked turkey or chicken 2 cups cooked brown rice 1 tablespoon toasted sesame seeds Instructions: Preheat the oven to 375 degrees F. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve. In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.
Insalata Pantesca 4 ounces fingerling potatoes 1 small red onion, peeled and thinly sliced 4 medium red heirloom tomatoes, cored and cut into 1-inch cubes 2 medium green heirloom tomatoes, cored and cut into 1-inch cubes 2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes 1/4 cup green (preferably Picholine) olives, pitted 1 tablespoon capers 1 tablespoon Champagne wine vinegar 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon minced oregano leaves 1/4 cup extra-virgin olive oil Lemon juice, to taste 1/2 cup caperberries Instructions: In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers. In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice. Divide salad into 2 and mound onto salad plates. Surround with caper berries.
Chicken Salad with Caesar Dressing 1 whole-grain English muffin, halved 5 ounces diced canned or fresh cooked chicken breast Caesar Dressing, recipe follows Lettuce leaves, optional Tomato slices, optional Onion slices, optional 1/3 cup mashed ripe avocado (from about 1/2 avocado) 1 clove garlic, minced (about 1 teaspoon) or 1/4 teaspoon garlic powder 2 tablespoons fresh lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon Dijon mustard 1/4 cup grated Parmesan cheese 3/4 teaspoon kosher salt or coarse sea salt 1/2 teaspoon ground black pepper 1 teaspoon anchovy paste, optional Instructions: Toast the English muffin and set aside. In a bowl, add the chicken and some of the Caesar Dressing and toss to combine. Layer both halves of the English muffin with lettuce, tomato and onion slices, if desired. Spoon the chicken salad mixture evenly on top. Place the avocado, garlic, lemon juice, Worcestershire, mustard, Parmesan, salt, pepper, anchovy paste, if using, plus 6 tablespoons water in a food processor or powerful blender and mix until thoroughly combined and smooth.
Snickerdoodles 2 1/2 cups (11 1/4 ounces) all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (4 ounces) unsalted butter, at room temperature 1/2 cup (4 ounces) vegetable shortening, at room temperature 1 3/4 cups (12 ounces) sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/2 tablespoon ground cinnamon Instructions: Sift the flour, cream of tartar, baking soda, and salt into a mixing bowl. Set aside. Combine the butter and shortening in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to blend together. Increase the speed to medium and beat for about 3 minutes, or until light and creamy. Add 1 1/2 cups of the sugar in a slow steady stream and continue to beat for 2 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Add the vanilla and when blended, slowly beat in the dry mixture in two parts, beating until just incorporated. Remove the bowl from the mixer, scrape down the sides of the bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight. When ready to bake, preheat the oven to 350 degrees F. Combine the remaining 1/4 cup of sugar with the cinnamon in a large shallow bowl. Set aside. Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside. Remove the dough from the refrigerator and uncover. Roll the dough into 1 1/4-inch balls. Roll each ball in the cinnamon sugar to coat completely and place them about 21/2 inches apart on the prepared baking sheets. Place in the oven and bake for about 10 minutes, or until light brown. The cookies should be soft to the touch and leave a slight indentation in the center when touched. Do not overbake or they will be hard and dry. Remove from the oven and transfer the cookies to wire racks to cool. Store, airtight, at room temperature for up to a week.
Air Fryer Brussels Sprouts with Teriyaki Sauce 1 pound Brussels sprouts, trimmed and quartered (about 4 cups) 2 tablespoons extra-virgin olive oil 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper 1 cup teriyaki sauce 1 teaspoon grated fresh ginger 1 tablespoon rice wine vinegar 2 cloves garlic, grated Instructions: Preheat a 2.5-liter air fryer to 350 degrees F. Place the Brussels sprouts in a large mixing bowl. Add the olive oil, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to thoroughly coat. Pour the sprouts into the basket of the air fryer and spread out in an even, thin layer. Cook, tossing halfway through, until crispy with tender cores, about 12 minutes. Combine the teriyaki sauce, ginger, rice wine vinegar and garlic in a small bowl and stir to combine. Serve with the warm Brussels sprouts.
Spiced Turkey Breast 1/4 cup whole-grain mustard (recommended: Maille) 2 garlic cloves, minced 2 teaspoons ground cumin 1 tablespoon dried oregano 1 teaspoon allspice 2 teaspoons chili powder 1 tablespoon brown sugar 1 teaspoon extra-virgin olive oil 1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels 10 cipollini onions 3 medium carrots, peeled, and cut into 2-inch pieces 2 cups low-sodium chicken stock 2 tablespoons all-purpose flour Salt and freshly ground black pepper, for seasoning Instructions: Preheat the oven to 350 degrees F. In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving. Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher. To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
Tapenade Crostini One 12-ounce jar large roasted red peppers, drained One 9 1/2-ounce jar pitted kalamata olives, drained One 5 3/4-ounce jar pimento-stuffed olives, drained 2 cloves garlic, or more to taste Red pepper flakes, to taste Kosher salt and freshly ground black pepper 1/4 to 1/2 cup extra-virgin olive oil 1 package prepared crostini (about 24) or 24 baguette slices One 6 1/2-ounce jar pesto Chopped fresh parsley, for garnish Instructions: Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired. Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.
Pork Chops with Red Chile Pepper Sauce 10 to 12 loin pork chops, medium thick cut with bone 3 jalapeno peppers 2 tablespoons solid vegetable shortening or lard 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon fresh ground black pepper 1/2 cup water 1/4 teaspoon salt 3 cloves garlic 2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice Instructions: Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes. Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling) While peppers rest, heat shortening in large cast iron skillet on medium-high. Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated. Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
Crispy Parmesan Broccoli 1 head broccoli, cut into florets with the long stems attached 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup grated Parmesan 1 cup ranch dressing 1 tablespoon sriracha Zest and juice of 1 lime Instructions: Preheat the oven to 400 degrees F. Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes. Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.
Cowboy Bacon Beans 4 cups dry pinto beans 1 pound thick-cut bacon, cut into pieces 2 whole green bell peppers, diced 1 whole onion, diced 1 cup brown sugar 1/4 cup ketchup 2 tablespoons mustard 1 tablespoon chili powder, optional 2 teaspoons salt, more to taste 2 teaspoons black pepper, more to taste 4 cloves garlic, minced Instructions: Rinse the beans under cold water, sorting out any rocks/particles. Set aside. In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.
Italian Pork Chili with Polenta 1 large red bell pepper 2 tablespoons EVOO 8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami 4 ounces pancetta, finely diced 1 pound ground pork 2 tablespoons chopped fresh thyme 1 teaspoon fennel seeds 3 to 4 cloves garlic, finely chopped 1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped 1 medium onion, finely chopped 1 sprig fresh oregano, finely chopped 1/4 cup tomato paste 1/2 cup dry red wine 4 to 5 cups chicken stock 1 cup whole milk 1 cup quick-cooking polenta 2 tablespoons butter 1 cup grated pecorino, plus more for serving Salt and freshly ground black pepper Chopped fresh flat-leaf parsley, for garnish Instructions: Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.
Sashimi of Snapper with Sea Urchin and Truffles 2 (2 1/2 pound) whole snapper (or opakapaka or Thai sea bream) 1/4 cup sea urchin 2 ounces ginger juice 2 ounces soy sauce 2 ounces yuzu juice 2 ounces lemon juice 2 ounces truffle oil 1 ounce rayu (spicy sesame oil) 1 fresh truffle, julienne (optional) Japanese herbs (beni tate, baby shiso, baby negi) 2 ounces scallion oil, recipe follows 1 bunch green onions 1 cup olive oil 2 tablespoons ginger juice Salt Instructions: Bone snapper and slice the fish fillets into thin sashimi slices and arrange flat on a plate. Puree sea urchin with a hand blender or a small bar blender. With a tablespoon, pour the following liquids around and over the sashimi; ginger juice, soy sauce, yuzu juice, lemon juice, truffle oil, sea urchin, and spicy sesame oil. Garnish with fresh truffles, Japanese herbs, and droplets of scallion oil. Quickly blanch green onions in hot water and shock immediately in ice water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice, season with salt, and blend. Strain through a fine sieve.
Fresh and Sun-Dried Tomato Sauce 1 1/2 cups onion, minced 2/3 cup celery, minced 1/2 cup carrot, minced 3 tablespoons olive oil 3 pounds plum tomatoes, peeled, seeded and chopped, or 1 (28 ounce) can tomatoes 3 ounces sun-dried tomatoes (not packed in oil) 3 cloves garlic, minced Cheesecloth bag containing 1/2 teaspoon dried thyme, 6 parsley sprigs, and 1 bay leaf Salt and freshly ground pepper Instructions: In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened.Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches. Season with salt and pepper.
Grilled Yukon Gold Steak Fries with Chile-Cheese Sauce 6 large Yukon gold potatoes, scrubbed 1/4 cup canola oil Kosher salt and freshly ground black pepper, for seasoning Chile-Cheese Sauce, recipe follows Fresh chopped cilantro leaves Serving suggestions: Bobby's Mexican Fry Seasoning or Spanish Paprika Mayo Sauce, recipes follow 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 1/4 cups whole milk, heated 10 ounces grated white Cheddar 3 jalapeno chiles, grilled, peeled, seeded and finely diced Pinch chile de arbol Salt and freshly ground black pepper 1 1/2 tablespoons ancho chile powder 1 teaspoon ground cumin 1 teaspoon granulated onion 1/2 teaspoon dried oregano 2 teaspoons kosher salt 1 cup mayonnaise 1 tablespoon aged sherry vinegar 2 cloves finely chopped garlic 1 grilled plum tomato 2 teaspoons smoked Spanish paprika Salt and freshly ground black pepper 2 tablespoons finely chopped flat-leaf parsley, plus leaves for garnish Instructions: Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter and drizzle with the sauce, garnish with fresh cilantro or serve sauce, on the side, as a dip. Melt the butter in a small saucepan over medium heat, add the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Whisk in the cheese a little at a time until smooth. Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm. Combine all ingredients in a small bowl. Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.
Coconut Water Smoothie with Mango, Banana and Strawberries Coconut water, regular or flavored 2 bananas 2 mangos 1 cup strawberries (fresh or frozen) 1/2 cup Greek yogurt 2 tablespoons honey Instructions: Fill ice trays with the coconut water and freeze until solid. Place the fruit, honey and 12 to 14 coconut water flavored ice cubes into a blender and blend until smooth. Serve immediately.
Neelys Hurricane Ice cubes 2 ounces light rum 2 ounces dark rum 2 ounces passion fruit juice 2 ounces pineapple juice 1/2 lime, juiced 1 tablespoon grenadine 1 orange, sliced into wheels, for garnish Instructions: Fill the hurricane glasses with ice. Mix the rums, passion fruit juice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain into the hurricane glasses. Garnish with a wheel of orange.
Puffy Omelet 4 large eggs Kosher salt and freshly ground black pepper 2/3 cup grated Gruyere cheese 1/4 cup soda water 2 tablespoons unsalted butter Thinly sliced fresh chives, for topping Thinly sliced fresh flat-leaf parsley, for topping Instructions: Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes. Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine. Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes. Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.
Pork Tenderloin with Rosemary Biscuit Puffs 1 1/2 pounds pork tenderloin Kosher salt and finely ground black pepper 2 tablespoons plus 1 stick unsalted butter 3 large shallots, thinly sliced 1 cup chicken broth 1 1/4 cup cherry preserves All-purpose flour, for dusting 4 large refrigerated/canned biscuits 1 clove garlic 1 tablespoon chopped fresh rosemary Instructions: Preheat the oven to 425 degrees F. Sprinkle the pork with 1 teaspoon salt and 3/4 teaspoon pepper. Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until hot. Brown the pork on all sides, about 5 minutes total. Add the shallots and cook, stirring occasionally, until golden, about 4 minutes. Stir in the broth and preserves along with 3/4 teaspoon salt and 1/2 teaspoon pepper. Transfer the skillet to the oven and roast until an instant-read thermometer registers 135 degrees F, 12 to 14 minutes. Transfer the pork to a cutting board and let rest 10 minutes. Bring the skillet to a boil over high heat and reduce the sauce to a glaze, about 6 minutes. Flour the top and bottom of the biscuits and cut into 3/4-inch cubes (about 16 cubes per biscuit). Toss the cubes in flour to prevent them from sticking. Melt the remaining butter in a large skillet over medium-high heat. When butter has fully melted, turn the heat to high. Add the biscuit cubes and toss in the butter to coat all sides, stirring frequently, until the dough has puffed and begins to color. Add the garlic and continue cooking until golden brown. Then add the rosemary and continue cooking until the cubes are browned and the rosemary is fragrant, 6 to 8 minutes total. Remove the cubes to a paper-towel-lined baking sheet and season liberally with salt. Slice the pork into 1-inch medallions and serve with cherry glaze and rosemary puffs.

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