Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Roasted Fennel with Parmesan 4 tablespoons olive oil 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved Salt and freshly ground black pepper 1/3 cup freshly shredded Parmesan Instructions: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Chardonnay Poached Salmon with Dill Dijon Whipped Cream 3 cups Chardonnay 3 cups water 1 lemon, sliced 1 tablespoon black peppercorns 10 juniper berries, crushed 3 bay leaves 1 stem fresh basil 3 fronds fennel 1 (2 1/2 to 3 pound) salmon fillet, skin on Olive oil 2 lemons, sliced for garnish 1 bunch dill, for garnish Dill Dijon Whipped Cream, recipe follows 1/2 cup heavy cream 1 tablespoon Dijon mustard 2 teaspoons dill, chopped Salt and pepper Instructions: Preheat the oven to 350 degrees F. Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool. Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits. When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight. To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side. Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste. Transfer to a decorative bowl for serving.
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.
Pork Chili Verde 4 poblano chiles 2 tablespoons bacon grease or vegetable oil Salt and black pepper 4 pounds boneless pork shoulder, cut into 1-inch cubes 1 yellow onion, diced 6 cloves garlic, chopped 4 jalapeno chiles, stemmed, seeded, and diced 1 pound tomatillos, husked and halved 2 cups chicken broth 1 cup Mexican lager 2 tablespoons ground cumin 2 tablespoons dried oregano 1/2 teaspoon ground allspice Pinch of cayenne 1 cup chopped fresh cilantro 2 tablespoons masa harina or cornmeal 1 tablespoon fresh lime juice Sour cream, for serving Shredded Monterey Jack, for serving Instructions: Preheat the broiler and place the poblano chiles in a skillet or on a baking sheet. Broil the chiles for about 5 minutes per side. Immediately place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes. To peel the chiles, remove them from the bag and gently rub off the skins. Remove the seeds, dice them and set them aside. In a large soup pot or Dutch oven, heat 1 tablespoon of the bacon grease over medium-low heat. Lightly salt and pepper the pork and add to the pot, browning on each side, 2 to 5 minutes per side. You may have to do this in batches. Once browned, transfer the pork to a large bowl, pouring the pan juices into the bowl. Return the pot to the stove and heat the remaining 1 tablespoon of bacon grease over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Return the pork and its juices to the pot. Add the poblano chiles, jalapeno chiles, tomatillos, chicken broth, Mexican lager, cumin, oregano, allspice, cay enne, and 1/2 cup of the cilantro. Turn the heat to high and bring to a boil; then turn the heat down to low and gently simmer, uncovered, for 2 hours, stirring occasionally and skimming any fat from the surface. Taste and adjust the seasonings, adding salt and pepper to taste. Continue to cook, uncovered, until the pork is tender, anywhere from 30 to 60 minutes more. To thicken the chili, in a bowl mix together the masa harina with 2 table spoons of the chili liquid. Stir this back into the pot, along with the remaining 1/2 cup cilantro and the lime juice. Cook until the chili has thickened, 10 more minutes. Serve with sour cream and shredded Monterey Jack cheese.
Tortilla Soup 1 Spanish onion, cut into 1-inch wedges 7 cloves garlic, smashed 1/2 canned chipotle chile in adobo, seeded and coarsely chopped One 28-ounce can whole, peeled tomatoes (with puree), roughly chopped 5 cups chicken broth, homemade or low-sodium canned Vegetable oil for frying 6 white corn tortillas, halved and cut into thin strips 2 teaspoons kosher salt, plus more for sprinkling tortillas 2 dried pasilla chile, seeded, and cut into thin 3-inch long strips 6 tablespoons freshly squeezed lime juice Freshly ground black pepper 1-1/2 cup grated Monterey jack cheese (about 4 1/2 ounces) 1 scallion (white and green), thinly sliced on the diagonal 30 fresh coriander leaves (cilantro), for garnish Instructions: Heat a large cast-iron skillet over high heat until hot. Arrange the onion and garlic in the skillet in a single layer and cook, turning once, until charred, about 7 minutes. Working in batches, if necessary, combine the chipotle, tomatoes, charred onion, and garlic in a blender and puree until smooth. Transfer the tomato mixture to a large pot. Bring to a boil and cook, stirring, until the mixture has thickened, about 4 minutes. Pour in the broth, return to a boil, lower the heat, and simmer, covered, stirring occasionally, for 20 minutes. Meanwhile, pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips and fry until golden brown, about 1 minute. Using a slotted spoon, transfer the strips to a paper towel-lined plate and sprinkle with salt. Repeat with the pasilla strips, frying them for 10 seconds, and transfer to the plate. When ready to serve the soup, stir in the 2 teaspoons salt and the lime juice. Divide the tortilla strips and cheese among soup bowls and ladle the tomato broth over them. Garnish with the pasilla strips, scallion, and cilantro. Serve immediately.
Sour Cream Mashed Potatoes 6 tablespoons unsalted butter, plus more for baking dish 4 large russet potatoes, peeled and quartered Kosher salt and ground black pepper 8 ounces cream cheese, softened 1 cup sour cream 2 tablespoons chopped fresh chives, plus more for serving Instructions: Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside. Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste. Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.) Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes. Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot.
Sally's Potato Salad 3 pounds small Yukon Gold potatoes Large pinch salt 1/2 cup freshly chopped Italian parsley leaves 1/4 cup fresh tarragon leaves, chopped 1/2 cup whole-grain mustard 1 cup mayonnaise 1 tablespoon capers Freshly ground black pepper Instructions: Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool. Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes.
Swordfish with Citrus Salade \Veronique\ 1 pomegranate, end sliced off, scored and fruits released into a bowl 2 fresh oranges, peeled and segmented 1 1/2 cups fresh seedless grapes 1 fresh lime, zest grated and juiced 1 tablespoon fresh mint leaves, finely minced 3 fresh lemons, zest grated and juiced 2 tablespoons lemon pepper 6 (6 to 8 ounce) swordfish steaks Salt, to taste 2 tablespoons olive oil 1/2 cup (1 stick - 8 tablespoons) butter (1/4 cup for sauteing and 1/4 cup cubed butter) Instructions: For the salad, combine pomegranate, oranges, grapes, lime zest, lime juice, and mint leaves. Set aside briefly. In a small bowl, make a paste with the 1/2 cup of the lemon juice (reserving the rest - about 1/4 cup - for a lemon-butter sauce), lemon zest, and lemon pepper. Season the swordfish steaks with salt and press some of the lemon paste into the top surface of the fish to make a crust on each. Over medium heat in a large saute pan, heat the olive oil and melt 1/4 cup butter. Starting with the crust side down first, sear the swordfish steaks. It is important to leave the fish undisturbed for about 3 minutes for the seasonings to integrate into the surface of the fish and for the caramelization process to begin. This will prevent the layer of seasonings from \crusting off\. Flip the fish and sear the other side. Swordfish must be cooked briefly because it easily dries out. Remove fish to a utility platter and let rest. (The fish will continue to cook even when it is removed from the heat because of a process known as \carryover\ cooking. It is especially important to be mindful of this with swordfish. Do not overcook the fish. If you cook this fish in the pan until it \looks\ done - it will end up being overdone after carryover cooking.) To the pan, add the reserved lemon juice and swirl to get all the bits in the pan. Remove from heat and whisk in cubed butter. Adjust seasoning with salt and pepper, if needed. Place swordfish steaks on serving plate and drizzle with a small amount of the lemon butter sauce. Spoon citrus salad around fish.
Chicken Shawarma Wrap 1/4 cup olive oil, plus more for oiling the grill grates 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon ground turmeric 1/4 teaspoon ground allspice 1/4 teaspoon chili powder 1/8 teaspoon ground cinnamon 4 cloves garlic, smashed 2 lemons, zested and juiced Kosher salt 6 skin-on, boneless chicken thighs 2 tablespoons extra-virgin olive oil 2 teaspoons apple cider vinegar or white balsamic vinegar 2 Roma tomatoes, diced 1 English cucumber, diced 1 lemon, juiced 1/2 small red onion, minced Handful fresh curly parsley leaves, chopped Kosher salt and freshly ground black pepper 1/2 cup tahini paste 1 tablespoon extra-virgin olive oil 1/2 lemon, juiced Kosher salt 4 large flour tortillas, slightly griddled until soft 1 head romaine, shredded Pickled whole Middle Eastern peppers, for serving Instructions: For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours. For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl. For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt. Prepare a grill for medium heat and oil the grill grates. Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces. For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!
Baked Tortellini with Kale Pesto Kosher salt 1 12- to 14-ounce package spinach and cheese tortellini 7 cups baby kale (about 8 ounces) 1/4 cup extra-virgin olive oil 1 clove garlic 1/4 cup plus 2 tablespoons grated parmesan cheese Freshly ground pepper 1 cup heavy cream 1/4 cup sliced sun-dried tomatoes (not oil-packed) 3/4 cup shredded part-skim mozzarella cheese (about 3 ounces) 1/4 cup panko breadcrumbs 2 tablespoons pine nuts, roughly chopped 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve ¼ cup cooking water, then drain. Reserve the pot. Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth. Add ¼ cup parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed. Transfer the pesto to the reserved pot along with the heavy cream; stir to combine. Bring to a boil over medium heat, then reduce the heat to medium low; stir in the tortellini, sun-dried tomatoes and the remaining 3 cups kale, adding the reserved cooking water as needed to loosen. Transfer to a 9-by-13-inch baking dish and sprinkle with the mozzarella. Combine the panko, pine nuts, parsley and the remaining 2 tablespoons parmesan in a small bowl; season with salt and pepper. Sprinkle over the tortellini and bake until golden brown, about 12 minutes. Let cool slightly before serving.
Holiday Haystacks 2 cups white chocolate chips 3 cups chow mein noodles 1/2 cup roughly chopped almonds 1/2 cup shelled pistachios Red nonpareils, for decorating Instructions: Line 2 baking sheets with parchment paper. Fill a pot with 2 inches of water and bring to a simmer. Put the white chocolate chips in a bowl and place over the pot of simmering water (don\u2019t let the bottom of the bowl touch the water). Allow to melt, stirring occasionally, 4 to 5 minutes. Meanwhile, combine the noodles, almonds and pistachios in a large bowl. Set aside. When the white chocolate has melted completely, pour it over the noodle and nut mixture. Mix until everything is well coated. Using 2 spoons, drop 24 tablespoon-size mounds onto the baking sheets. Sprinkle with nonpareils. Allow to set completely, about 1 hour. Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Marinated Lamb Kebabs with a Chile-Yogurt Sauce 2 1/2 pounds lamb shoulder, cut into 1-inch cubes 1 sweet onion, such as a Walla Walla, cubed 2 cloves garlic, chopped 1 orange, zested 3 oranges, juiced 2 tablespoons chopped fresh mint 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 cup whole-milk yogurt 2 cloves garlic, minced 2 teaspoons cumin seeds, toasted and ground 1 tablespoon chili powder, toasted Salt and freshly ground black pepper Instructions: To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours. While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve. To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness. Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.
The Best New York-Style Cheesecake 2 cups graham cracker crumbs (from about 16 graham crackers) 1 stick (8 tablespoons) unsalted butter, melted 1/4 cup packed light brown sugar 1/4 teaspoon kosher salt 2 1/2 pounds cream cheese, at room temperature 1 cup granulated sugar 1/2 cup heavy cream 5 large eggs, at room temperature Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice 2 teaspoons vanilla extract 1/2 teaspoon kosher salt Instructions: For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes. Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan. For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust. Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan. Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours. Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight. Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.
Peanut Butter Bars 1 cup reduced fat creamy peanut butter 3 tablespoons butter or margarine, softened 1 cup powdered sugar 3 tablespoons fat free milk 3 cups KELLOGG'S® RICE KRISPIES® cereal or 3 cups KELLOGG'S® COCOA KRISPIES® cereal 1/4 cup semi-sweet chocolate morsels, melted Instructions: In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm. Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.
Slimmed Down Fettuccine Alfredo Salt 1 pound fettuccine pasta 1 cup chicken broth 1/4 cup light cream 6 ounces light cream cheese 1/2 cup finely grated Parmigiano-Reggiano Freshly cracked black pepper Finely chopped fresh parsley, for garnish Instructions: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and stir. Drop in the pasta and cook until al dente, according to the package directions. Drain the pasta, reserving some of the pasta water. In a large saucepan, combine the chicken broth and light cream and bring to a simmer. Whisk in the cream cheese and Parmigiano-Reggiano and continue to cook, whisking, until thickened. Whisk in 1/4 cup of the pasta water. Toss and stir until the sauce becomes emulsified and coats the noodles, adding some extra pasta water if necessary to thin the sauce. Season with salt and pepper. Serve sprinkled with chopped parsley.
Dreamy Chocolate Peanut Butter Fudge 2 cups canned pure pumpkin 1 (18.3-ounce) box fudge brownie mix 2 tablespoons light chocolate syrup 2 tablespoons reduced-fat peanut butter, softened Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else! Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan. Then spoon peanut butter on top and use a knife to swirl it around. Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked. Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!
Enchiladas Verdes 2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces) 1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese 1/3 cup finely chopped onion 1/3 cup minced fresh cilantro 1/3 cup fat-free, less-sodium chicken broth 1/3 cup fat-free sour cream 1 tablespoon fresh lime juice 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon black pepper Salsa verde, recipe follows Nonstick cooking spray 8 (6-inch) corn tortillas 1/4 cup fat-free sour cream Sliced jalapeno pepper (optional) 1 pound tomatillos (about 15) 1 1/4 cups fat-free, less-sodium chicken broth 1/4 teaspoon salt 1 jalapeno pepper, seeded and chopped Instructions: Preheat oven to 400 degrees. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired. To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Mango Tart with Tequila-Lime Glaze 1 cup all-purpose flour 1 tablespoon plus 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, cubed 1 tablespoon lime zest (from 2 to 3 limes) 2 large egg yolks Nonstick cooking spray, for spraying the tart pan 8 ounces cubed ripe mango 1/4 cup lime juice (from 3 to 4 limes) 4 teaspoons unflavored gelatin (2 packets) One 13.5-ounce can coconut milk (about 1 3/4 cups) 3/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 cup heavy cream 1 ripe mango 1/2 cup confectioners' sugar 1 tablespoon tequila blanco Zest of 1 lime plus 1 tablespoon lime juice Instructions: For the lime shortbread crust: Position an oven rack in the top third of the oven. Preheat the oven to 375 degrees F. Add the flour, granulated sugar and salt to a food processor and pulse 2 to 3 times to combine. Add the cold butter cubes and pulse until the butter breaks down into small, uniform-size pieces, about the size of small pebbles. Add the lime zest and egg yolks and process a few more seconds or until the mixture looks like wet sand; the dough will not come together into a ball. Spray a 9-inch nonstick tart pan lightly with cooking spray, making sure to spray the sides of the pan as well as the bottom. Pour the dough into the tart pan and spread evenly. Using your hands, press the dough into the bottom and up the sides of the pan. To prevent any dough from falling out of the pan, place your left thumb over the top of the pan along the crust and press the dough up the sides with your right pointer finger. This way, you will tightly pack the dough along the sides with your pointer finger and stop it at the top of the pan with your left thumb. Continue to press the dough into the pan and along the sides until it is tightly packed and evenly distributed. Poke the bottom of the crust with a fork all over and then place the tart pan on a baking sheet. Bake until the sides of the crust are a deep golden brown and the crust bottom is light golden brown on top, about 25 minutes. Let cool completely. For the mango filling: Add the mango and lime juice to a blender and puree on high speed for 1 minute until completely smooth. Hold in the blender. In a small bowl, mix together the gelatin and 1/2 cup of the coconut milk. Let stand 5 minutes. As the gelatin rehydrates, the coconut milk will begin to look curdled; don't worry--it isn't. Set a medium saucepan over medium heat and add the granulated sugar, salt and remaining coconut milk (about 1 1/4 cups). Stir the mixture together and bring to a simmer. Continue to simmer until the sugar melts completely; the coconut milk will become opaque. Remove from the heat and immediately whisk in the gelatin mixture. until completely melted. Strain the mango mixture into the coconut milk mixture and whisk again to combine. Let the mixture cool to room temperature, about 20 minutes. Using a hand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango filling and then pour the entire filling into the cooled tart crust; the filling will come to the very top of the crust. Refrigerate for 2 hours to set the filling completely. You can make the tart up to this point 1 day in advance. For the tequila-lime glaze: Line a baking sheet with a cooling rack. Cut the 2 larger sides of the mango off of the pit, followed by the 2 smaller sides. Peel the 4 pieces of mango, then cut them into 1/4-inch half-moon slices. In a small bowl, whisk together the confectioner' sugar, tequila and lime juice. Dip each slice of mango into the glaze and coat completely. Let drip dry over the bowl for a few seconds, then lay the mango pieces on the cooling rack for at least 15 minutes for the glaze to set. When ready to serve, remove the tart from the tart pan and place on a cake stand. Lay the mango slices in a circle around the tart, setting aside the smallest slice for later; the mango slices will meet in the center of the tart and then fan out overlapping each other around the tart. Roll the reserved mango slice into a rosette and place in the center of the tart. Garnish with the lime zest and serve immediately.
Grilled Chimichurri Shrimp Wraps Half a 15-ounce bag frozen french fries 1 pound 16-20 shrimp, peeled and deveined 2 tablespoons olive oil 1 tablespoon steak seasoning 1 cup chimichurri sauce 2 roasted garlic naan breads 1/3 cup roasted garlic aioli 1 cup arugula 1 avocado, diced 1 vine-ripened tomato, diced 1/2 cup jarred pickled red onion Instructions: Cook the fries according to the package instructions. Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside. Place the naan breads on the grill to warm and slightly char, about a minute per side. To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri. Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled. Serve immediately.
Asturian Bean and Sausage Soup 9 ounces white beans, soaked overnight 7 ounces ham hock, soaked for 1 hour 5 ounces belly pork rib, on the bone 5 ounces belly pork rib, cubed 3 fresh mercillos or other blood pudding 2 or 3 chorizo sausages 1 1/2 pounds dark green cabbage Salt and freshly ground black pepper 1 pound potatoes Pinch paprika, optional Instructions: Put the beans, ham hock, belly pork rib, blood pudding, and chorizo into a pot and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender. Cut up the cabbage quite finely. Drain. Remove the meat bones returning any shreds of meat to the pot and slice the sausages. Season with plenty of black pepper and salt to taste. Add the cabbage and potatoes, and more liquid if necessary to cover them comfortably. Simmer until the potatoes are tender and check the seasoning. If your chorizos are not very spicy, you could add some paprika. Serve in big bowls with country bread.
Trio of Pierogi 2 cups all-purpose flour, plus more for flouring 2 tablespoons sour cream 1 teaspoon salt 1 egg 1 cup fresh blueberries (or substitute frozen) 1/4 cup all-purpose flour 1/4 cup granulated sugar One 8-ounce package cream cheese 8 ounces farmer's cheese 1 egg Salt Freshly ground pepper 8 ounces (2 sticks) unsalted butter 8 ounces salt pork, minced 1 white onion, minced 2 cups sauerkraut, cooked, drained and rinsed 2 cloves garlic Salt 4 tablespoons unsalted butter, melted, for serving, optional Sour cream, for serving, optional Instructions: For the dough: Add to a mixer the flour, sour cream, salt, egg and 1 1/4 cups water. Mix these ingredients until the dough comes together and is soft. Divide the dough in half and set on a floured surface. Roll each half of the dough into a thin circle, about 1/8 inch in thickness. Cut the dough into 3-inch rounds using a biscuit cutter. For the blueberry filling: Pour the blueberries into a medium-size bowl and mix them with the flour and sugar. Set this aside. For the farmer's cheese filling: In a medium-size bowl, mix the cream cheese, farmer's cheese, egg, salt and pepper together. Set this aside. For the salt pork filling: Add the butter to a saute pan over medium heat. Add in the salt pork and onions and cook for 10 minutes. When the salt pork is browned, add in the sauerkraut and garlic and cook for 5 to 10 more minutes. To fill the pierogi: Place a small spoonful of the filling into the center of each 3-inch round of dough. Moisten the edges with water, fold over and press the dough edges together with a fork to seal them. Repeat this process with the remaining dough and all fillings. Bring a large pot of lightly salted water to a boil. Add the pierogi and cook them until they float to the top, 3 to 5 minutes. Remove the pierogi with a slotted spoon to a bowl of cold water, and then drain them. Top the pierogi with melted butter or sour cream and serve warm.
Handmade Orecchiette 1 cup all-purpose flour, plus more for dusting Coarse salt and freshly cracked black pepper 1 large egg, lightly beaten 2 tablespoons extra-virgin olive oil Freshly grated Parmesan, for garnish Fresh basil leaves, for garnish Instructions: Mound the flour on a clean work surface. Sprinkle with the salt and toss with your fingers, then make a well in the center of the flour and pour in the beaten egg. Quickly combine with your fingers and as the dough starts to come together, add 1 tablespoon of water at a time, up to 3 tablespoons total. Keep kneading until you get a solid but soft ball of dough, about 5 minutes. Place it in a bowl and cover with a damp towel for 30 minutes to 1 hour. Divide the dough into 4 equal pieces. Roll them each out on a floured surface to make a skinny log about 10-inches-long. Pinch off a small piece of dough, just enough to cover your fingertip, and roll the dough against the floured work surface with your thumb, creating a \little ear\. Transfer the orecchiette to a large piece of parchment paper. Keep pinching and making the orecchiette with your thumbs until no dough is left. In the meantime, bring a pot of salted water to a boil. Pick up the sides of the parchment paper to slide the fresh pasta into the water. Boil until the pasta floats to the top, 2 to 3 minutes. Reserve about half a cup of pasta water, and drain the rest. Combine the pasta with the oil and 2 tablespoons pasta water in a large bowl (add more pasta water if it seems dry!). Season with a pinch of salt and pepper and divide between 2 dinner bowls, or among 4 smaller bowls. (Our kids eat only a tiny bit, so we could still call this 2 servings.) Garnish with freshly grated Parmesan and fresh basil leaves!
Potato Latkes with Caramelized Onion Sour Cream 2 tablespoons olive oil 1 yellow onion, finely chopped 1/2 teaspoon sugar 1/2 teaspoon kosher salt 2 cloves garlic, minced 1 cup sour cream 1/2 teaspoon onion powder Black pepper Chopped scallions, for topping 2 1/2 pounds russet potatoes 2 medium yellow onions 4 cloves garlic 1 1/2 teaspoons kosher salt 2/3 cup panko breadcrumbs 2 tablespoons lemon juice 4 large eggs Black pepper 4 scallions, chopped Flavorless oil, for frying Flaky or kosher salt, for sprinkling Instructions: For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool. Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve. For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture. In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions. In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches. Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.
Creamed Spinach 2 pounds fresh spinach, stemmed, and thoroughly washed Kosher salt, as needed, plus 3/4 teaspoon 1 1/2 to 2 cups milk 1/8 of a small onion, studded with a clove 1/2 small bay leaf 1 small sprig fresh thyme 2 tablespoons unsalted butter, divided 2 tablespoons all-purpose flour Pinch of freshly grated nutmeg Freshly ground black pepper Instructions: Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Drain and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Set aside in a medium bowl. In a sauce pan, heat 1 1/2 cups of the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another small sauce pan, melt 1 tablespoon of the butter over medium heat and then sift in the flour. Cook the mixture, stirring constantly with wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly. Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium-high heat while whisking constantly. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes. Strain the sauce into the bowl of spinach. Stir to combine. To serve, heat the creamed spinach in a saucepan over medium heat. Season with the 3/4 teaspoon salt, nutmeg, and pepper to taste; add the remaining 1 tablespoon butter. (Adjust consistency with remaining milk, if necessary.) Serve.
Passion Fruit Margaritas 2 ounces tequila 1 ounce orange-flavored liqueur 1 ounce passion fruit puree 1 tablespoon lime juice 1 ounce simple syrup 1 cup ice Instructions: In a blender, combine the tequila, orange liqueur, passion fruit puree, lime juice, and simple syrup. Add the ice and blend.
Margarita Cheesecake 1 1/4 cups vanilla wafer cookie crumbs 1/4 cup unsalted butter, melted 3 8 ounce packages cream cheese, room temperature 2 cups sour cream 1 1/4 cup sugar 3 tablespoons Grand Marnier 3 tablespoons gold tequila 3 tablespoons freshly squeezed lime juice 2 teaspoons grated lime peel 4 large eggs Very thin lime slices (garnish) Instructions: Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling. Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices.
Old-Fashioned Apple Crisp 5 pounds McIntosh or Macoun apples Grated zest of 1 orange Grated zest of 1 lemon 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 1/2 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced Instructions: Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Cachaca and Lime Syllabub 5 un-waxed limes 2 1/2 cups double cream or heavy cream 4 tablespoons caster sugar 5 tablespoons Cachaca* Instructions: Serving suggestion; biscuits Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes. In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed. Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes. Dress with the lime slices and serve with biscuits.
Janette's Chicken Wings 1 (12-ounce) can light beer 3 tablespoons hot sauce 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 2 pounds chicken drumsticks, skinned Nonstick cooking spray 3/4 cup plain nonfat yogurt 3 tablespoons hot sauce 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon dark brown sugar 1 teaspoon cayenne 1/4 cup blue cheese, crumbled 1/2 cup low-fat sour cream 1/2 cup fat free cottage cheese, creamed 1 tablespoon white wine vinegar 2 tablespoons finely minced onions Salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. To make the wings: In a small mixing bowl, whisk the beer, hot sauce, salt, pepper, and cinnamon. Put the drumsticks in a large, heavy plastic bag, pour in the beer mixture, seal the bag, and refrigerate at least 2 hours and up to 24 hours. Meanwhile, to make the basting sauce: Whisk all ingredients together except cayenne pepper in a small mixing bowl. Refrigerate until ready to use. To make the blue cheese dip, mix all ingredients until incorporated. Puree in a food processor. Refrigerate until ready to use. Coat a baking sheet with nonstick spray. Remove the drumsticks from the marinade, pat dry and place on the baking sheet in a single layer. Reserve 1/4 cup of the basting sauce. Brush some of the remaining sauce over each drumstick. Bake for 10 minutes. Remove pan from the oven and use tongs to turn the drumsticks over. Brush with more sauce, and sprinkle with cayenne pepper, return to the oven and bake until drumsticks are brown, crisp and cooked through, about 15 minutes more. Preheat the broiler. Brush drumsticks with the reserved sauce and broil until browned, about 3 minutes. Serve immediately with blue cheese dip.
Greek Orzo Salad with Mustard-Dill Vinaigrette Kosher salt 1 cup orzo 1 tablespoon Dijon mustard 1/4 cup white wine vinegar Freshly ground black pepper 1/2 cup olive oil 3 green onions, thinly sliced 1 cup grape or cherry tomatoes, halved 1 medium English cucumber, diced 1/2 pound feta cheese, crumbled 1/4 cup chopped fresh dill Instructions: Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well. While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside. Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
How to Make Cowboy Coffee 2 tablespoons finely ground coffee Instructions: Add 1 cup water to your pot and bring it to a boil over high heat. Remove the pot from the heat and let it sit for 30 seconds. (This will lower the water temperature to 200 degrees F.) Stir the coffee into the water. Let the brew sit for 2 minutes and stir again, then let it sit for 2 more minutes. Sprinkle a little cold water on the grounds. Slowly pour the coffee, leaving behind the ground in the bottom of the pot.
Asian-Style Chicken Meatballs 1/4 cup sambal oelek 2 tablespoons soy sauce, plus more if needed 2 teaspoons grated fresh ginger 8 ounces ground chicken 4 ounces canned water chestnuts, coarsely chopped 2 cloves garlic, smashed and finely chopped 2 scallions, whites thinly sliced 1/2 bunch fresh cilantro, leaves finely chopped Kosher salt 1 cup roasted peanuts, coarsely chopped 2 tablespoons mayonnaise Instructions: Preheat the oven to 375 degrees F. In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined. Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs. Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes. In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve. Serve the meatballs hot with the chili-mayonnaise.
Angel Hair with Goat Cheese, Broccoli, and Toasted Pine Nuts 1 tablespoon extra-virgin olive oil 3 cups broccoli florets (3/4 pound) Kosher salt and freshly ground black pepper 1 1/2 cups chicken stock 1 teaspoon fresh thyme leaves (or fresh basil) plus 4 to 6 sprigs, for garnish 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces 4 ounces goat cheese, crumbled 12 ounces fresh or store-bought angel hair pasta 2 tablespoons toasted pine nuts* Instructions: Bring a large stockpot of water to a boil. In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed. Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm. Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste. To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.
Costa Rican Sorrel Wine 2 ounces dried hibiscus flower (flor de Jamaica), about 4 cups 5 cups water 1 cups sugar 1-inch piece ginger, peeled 1 cinnamon sticks 3 cloves Instructions: Place all ingredients in a 6-quart pot and bring to a boil over medium heat. Cook for about 15 minutes. Strain and allow to cool. Store in a large glass container, loosely covered with a piece of cloth, and allow to ferment in a dark place for about 3 days for a mildly fermented drink.
Cheesy, Stuffed Portobello Mushroom Burgers 4 large portobello mushrooms, wiped of any dirt 1 medium yellow onion, thinly sliced 6 large garlic cloves 1/2 cup extra-virgin olive oil, divided use Kosher salt and freshly ground black pepper 2 large eggs, lightly beaten 2 cups panko breadcrumbs 2 teaspoons granulated garlic 3/4 cup shredded Monterey Jack cheese 8 basil leaves, torn 2 to 4 iceberg lettuce leaves Sliced dill pickles and pickle juice, for serving Red wine vinegar, to drizzle 2 burger buns, buttered and toasted Instructions: Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside. Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool. Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything. Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper. Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well. Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes. Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles. Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.
Waldorf Salad 1/2 cup walnuts halves 1/2 cup non-fat yogurt 2 tablespoons light mayonnaise 2 tablespoons minced fresh flat-leaf parsley 1 teaspoon honey 1/2 lemon, zest finely grated Freshly ground black pepper 2 large crisp apples, such as Gala 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped) 1/4 cup golden raisins 1/2 lemon, juiced 1 head Boston lettuce, trimmed, washed, and dried Instructions: Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately. When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Meatloaf with Fried Onions and Tomato Gravy 5 pounds chopped meat (2 1/2 pounds beef, 2 1/2 pounds pork) 15 ounces Italian bread crumbs 10 eggs 1 chicken bouillon cube, dissolved in 1/2 cup hot water 1/2 cup finely grated Parmesan Chopped parsley Salt and pepper 2 tablespoons butter 4 cloves smashed garlic cloves 2 tablespoons flour 2 (14-ounce) cans chicken stock 2 tablespoons tomato paste 1/4 cup red wine vinegar 1 (14-ounce) can whole tomatoes Salt and pepper 1 tablespoon dried oregano 3 large Spanish onions, peeled, cut in 1/2, and thinly sliced 1 quart milk 1 pound all-purpose flour 2 quarts canola oil Instructions: To make Meatloaf: Preheat oven to 350 degrees. In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley. Mix well with a wooden spoon until all the ingredients are well incorporated. Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray. Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees. To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow garlic to brown slightly. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown. Add chicken stock and tomato paste and cook for 3 to 5 minutes. Add 1/4 cup red wine vinegar and all tomatoes. Simmer for 30 minutes and finish with salt, pepper and oregano. Serve atop the meatloaf. To make Fried Onions: Heat a large, deep pot of oil to 350 degrees. Soak onions in milk for a minimum of 10 minutes. When oil is hot, drain onions and dredge in flour, making sure to remove excess flour. Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy. Remove from fryer and place on a paper towel to drain. Serve atop dressed meatloaf.
Orecchiette with Sausage and Spinach Kosher salt 3 tablespoons extra-virgin olive oil 8 ounces bulk sweet Italian sausage 1 bunch scallions, chopped (white and green parts separated) 1 teaspoon chopped fresh rosemary 1 14-ounce can cherry tomatoes 12 ounces orecchiette 8 cups baby spinach (about 4 ounces), roughly chopped 1/2 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1\u20442 cup of the boiling water. Let simmer while you cook the pasta. Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat. Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.
Florentine Prosciutto Wrapped Chicken 1 box frozen spinach, defrosted 3 tablespoons pine nuts 1/2 cup ricotta cheese 1/4 cup grated Parmigiano-Reggiano 2 cloves garlic, grated or finely chopped Salt and freshly ground black pepper A few grates nutmeg 6 chicken breasts 6 slices prosciutto di Parma, 1/3 pound 3 to 4 tablespoons extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. Wring out defrosted spinach in clean kitchen towel. Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg. Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.
Macadamia Coconut Cookie Bars 1 package dry sugar cookie mix, prepared to package directions 1 cup macadamia nuts 1 cup shredded coconut 1 cup white chocolate chips 9 by 12-inch baking dish Softened butter, to prepare baking dish Instructions: Preheat oven to 375 degrees F. To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
Camembert with Fish 4 (7-ounce) turbot fillets 8 ounces creme fraiche Salt and freshly ground black pepper 2 (4-ounce) pieces Camembert 8 ounces butter Salt and pepper Instructions: Preheat oven to 400 degrees F. Butter 4 (8-inch) oval ramekin molds and sprinkle with salt and pepper. Place the fish in the molds, add approximately 3 tablespoons of creme fraiche on top of each fish, and season with salt and pepper. Slice the Camembert and cover the top of each dish with a few slices. Bake for 15 minutes.
Classic Roast Turkey with Citrus Glaze 1/2 cup (1 stick) butter Zest of 2 clementines or 1 orange 1 tablespoon dried rosemary leaves, crushed 1 teaspoon paprika 1 teaspoon salt Black pepper 1 (10 to 12-pound) Butterball Premium frozen turkey, thawed 1 onion, quartered Instructions: Heat butter, zest of clementines, rosemary, paprika, salt and pepper in small saucepan on medium heat until butter is melted. Place turkey on rack in roasting pan. Brush with butter mixture. Cut clementines into quarters. Place fruit and onion in turkey cavity. Roast as directed on turkey package. Garnish turkey platter with additional clementines and fresh rosemary if desired.
Strawberry Shortcut Cake 1 (18.25-ounce) box strawberry cake mix 3 cups fresh strawberries, sliced 2 tablespoons cognac 1/4 cup sugar 1 cup heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O) Fresh strawberries, for garnish Instructions: Preheat oven to 350 degrees F. Follow cake directions as written on cake mix box. Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter. Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip. Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency. Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake. Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
Stuffed Portobello Mushroom Burger with Grilled Lemons and Garlic Aioli 4 portobello mushrooms stemmed 5 ounces goat cheese 1-ounce thyme leaves 2 teaspoons lemon juice, divided 2 lemon, sliced 4 whole wheat buns 2 bunches arugula 1 tablespoon minced garlic 1/2 cup mayonnaise Instructions: Clean gills from mushrooms. Combine goat cheese, thyme, 1 teaspoon lemon juice mix well. Stuff seasoned goat cheese into mushroom cavity. Grill stuffed mushrooms 10 to 15 minutes, add lemons and bread to the grill. Combine garlic, mayonnaise and remaining 1 teaspoon lemon juice for aioli. Spread aioli generously onto bun. Add arugula, grilled mushroom and grilled lemons to burger.
Creepy Spiders Filled with Apricot Jam and Chocolate Almond Croquant 1 pound 4 ounces dried apricots 1 1/4 cups Sauternes, or another white wine such as Riesling or muscat 1 cup granulated sugar 1 vanilla bean, split and scraped Grated zest from 1 lemon, plus 2 tablespoons lemon juice 2 pounds finely chopped semisweet or bittersweet chocolate 3 3/4 ounces almond butter 2 ounces dark chocolate (65-percent), melted 1/2 cup plus 3 tablespoons granulated sugar 2 tablespoons unsalted butter Instructions: For the apricot jam: In a medium saucepan, soak the apricots in the Sauternes until softened, about 30 minutes. Add the granulated sugar, the vanilla bean seeds, the scraped vanilla bean pod and 2 1/2 cups of water to the saucepan. Bring to a boil over medium heat. Lower to a simmer and continue to cook slowly until the apricots are very soft and the mixture is slightly caramelized, 1 hour or more. Add the lemon juice and lemon zest and simmer for 10 minutes more. Remove the saucepan from the heat and allow the mixture to cool. When cool, remove the vanilla bean pod and place the apricot mixture in a food processor and pulse until slightly chunky. Drain off the excess liquid, if there is any. Refrigerate the apricot jam in a covered container until ready to use. For the chocolate shells: Melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F. Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F. Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding. Ladle the tempered chocolate into a 24-cavity half-sphere polycarbonate chocolate mold, filling the cavities completely. Tap the mold on the table or countertop several times to release air bubbles in the chocolate. Invert the mold over a large, clean bowl and allow the excess chocolate to drip out. Scrape the drips with a large thin spatula or blade and then invert the mold again. Scrape once more, making sure to leave clean edges around each cavity in the mold. Scrape any leftover chocolate into one bowl. Reheat and maintain the temperature between 87 to 91 degrees F. Leave the shells to set at cool room temperature, or place the mold in the refrigerator for no more than 5 minutes to help the chocolate begin to set. Reserve the remaining tempered chocolate for the spider legs. For the chocolate almond croquant: In a small bowl, mix the almond butter with the dark chocolate. Set aside and keep warm. Place a small saucepan over medium heat for 1 to 2 minutes. Sprinkle in 2 tablespoons of the sugar. Allow the sugar to melt without stirring. Tilt the pan if necessary to help the sugar melt evenly. Add 2 or 3 additional tablespoons of sugar and allow it to melt. The sugar may begin to caramelize at this point. Raise or lower the heat as needed to control the melting and prevent the sugar from burning. Continue to add the sugar in increasing increments until it has all been incorporated. Make sure all the sugar has melted (you may stir gently at this point) and continue to heat until a slight smoking of the caramelized sugar occurs. Immediately remove the pan from the heat and add the butter. Stir the mixture until the caramel absorbs most of the butter. Reheat the caramel, if necessary, to keep it fluid. Reheat the almond butter and chocolate mixture if necessary. It should feel warm to the touch. Scrape the mixture onto a nonstick silicone mat and spread to a thickness of about 1/4-inch. Have ready 2 bench scrapers. Pour the caramelized sugar and butter mixture onto the top of the almond butter and chocolate mixture. Using the bench scrapers, fold the mixture over itself repeatedly. The more you mix, the smoother the texture will become. As you continue to fold, the mixture will begin to cool and will absorb any butter or chocolate that has leaked out. Quickly shape the croquant mixture evenly, cover it with another silicone baking mat and use a rolling pin to roll the croquant to 3/8-inch-thickness. Remove the mixture from the silicone mats and cut it into disks slightly smaller than your hollow chocolate shells. To assemble: Transfer the apricot jam to a disposable pastry bag and snip a small opening. Pipe the jam into the prepared chocolate shells, filling about halfway. Press a croquant disk into the mold, making sure to leave a slight headspace. Ladle the remaining tempered chocolate onto the top of the mold, filling in the headspace of each chocolate shell. Tap the mold a few times on the table to release air bubbles. Use a spatula or blade to scrape the excess chocolate from the top of the mold. Let set at cool room temperature for a minimum of 2 hours, or preferably overnight. Before unmolding the filled chocolate shells, place the mold in the refrigerator for 10 to 15 minutes. Well-tempered chocolate will contract as it sets and release cleanly. Remove from the refrigerator, flex the mold slightly, and carefully invert to release the chocolates. These will be your spider bodies. Arrange the spider bodies on a clean piece of parchment or wax paper. Transfer some of the remaining tempered chocolate to a small pastry bag and pipe a small mound of chocolate that touches each spider body. This will be the spider¿s head. Allow these to set until firm. Pipe spider legs onto a separate piece of parchment or waxed paper. When the legs are set, carefully remove them from the parchment paper and use the reserved tempered chocolate to attach the legs to the bodies.
Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes 1 (8 to 10-pound) leg of lamb, boned, reserving bones Kosher salt 8 sprigs rosemary, finely chopped (about 1/4 cup) 6 cloves garlic, thinly sliced Extra-virgin olive oil1 (8 to 10-pound) leg of lamb, boned, reserving bones 1 lemon, cut in 1/2 12 baby artichokes 2 bulbs fennel, cut into 1/4-inch slices 2 pounds red bliss potatoes, about 20, cut into quarters 10 whole garlic cloves 1/2 teaspoon crushed red pepper 1 bottle dry white wine 1 bundle thyme, about 10 sprigs tied together with string 5 bay leaves Instructions: Preheat the oven to 425 degrees F. Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don't try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies. For the vegetables: Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water. Remvove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves. Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones. Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much. Remove the lamb from the oven and let rest for 15 to 20 minutes. Carve the lamb as desired and serve with the veggies and pan juices.
Marinated and Grilled Provolone 2 pieces provolone cheese (about 1 1/2-pounds total) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1/4 teaspoon chili flakes 5 to 6 cloves garlic, minced 1 tablespoon freshly minced parsley leaves Grey salt and freshly ground black pepper Instructions: Prepare a charcoal or gas grill. Rub the pieces of provolone all over with the olive oil and season with the rest of the ingredients. Let marinate refrigerated for 1 hour. Grill the cheese on the hot grill over moderately-high heat for about 2 minutes per side until grill marks appear and the cheese just begins to soften. Transfer the cheese to a metal plate or baking dish on top of the grill. Cook until the cheese just barely starts to melt and begins to brown on the bottom, about 3 to 5 minutes. Serve hot with crusty bread or grilled bread slices.
Pasta with Fresh Vegetables and Mozzarella 1/2 pound vine ripened tomatoes, washed and cut into small dice 1/4 cup scallions, thinly sliced 4 ounces fresh mozzarella, packed in water, cut into small dice 1/2 pound fresh fettucine 1 tablespoons each butter and olive oil 1 bunch watercress, washed and most of stems discarded 1 bunch arugula, washed and stems discarded 1/2 cup finely slivered yellow bell pepper Salt and dried red pepper flakes Very fine julienne of fresh red radish and seeded kirby cucumber Instructions: Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredient together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.
Chick Pea Salad 2 (19-ounce) cans chick peas, drained and rinsed 1 carrot, grated 1/2 red onion, diced 1/2 green bell pepper, diced 1/4 cup lemon juice 2 tablespoons olive oil Salt and freshly ground black pepper 1/4 cup freshly chopped parsley leaves Instructions: Combine all ingredients in a large mixing bowl and toss to combine.
Oatmeal Raisin Sandwich Cookies 3 1/2 Tbs. unsalted butter, softened 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1 Tbs. molasses 1 tsp. vanilla extract 2 large eggs, beaten 1 1/2 cups all-purpose flour 1 1/4 cups 1-minute Quaker Oats 3/4 tsp. salt 1/2 tsp. baking soda 1/4 tsp. cinnamon 1/4 cup raisins 1 7-oz. jar marshmallow creme Instructions: Preheat oven to 350F. In a large bowl, cream together butter, sugars, molasses and vanilla with an electric mixer. Beat in eggs until well blended. In a separate bowl, combine flour, oats, salt, baking soda and cinnamon. Combine dry ingredients with wet ingredients and raisins and mix by hand with a wooden spoon. Drop dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so it does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8\ thick. The circles should be about 2\ diameter before baking. Bake for 8-10 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook. When cooled, the cookies should be about 1/4\ thick and very soft and chewy. When cookies have completely cooled, assemble them by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and then pressing another cookie on top, making a sandwich. Repeat for remaining cookies and filling. Store cookies wrapped in plastic wrap to keep them soft and chewy. They should be eaten within a day or two of filling.
Turkey and Black Bean Empanadas Reserved roasted turkey (about 2 to 3 cups shredded) 1 (15-ounce) can black beans, drained 1/2 cup shredded pepper Jack or Monterey Jack cheese 1/2 cup shredded Cheddar 1/2 cup prepared salsa 2 tablespoons freshly chopped cilantro leaves 1 teaspoon ground cumin 2 (9-inch) refrigerated pie crusts 1 egg, beaten with water, if desired, for egg wash Instructions: Preheat oven to 425 degrees F. In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine. Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
Chipotle Porky Joe Sliders 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 cup olive oil 3 pounds medium-ground pork butt 4 ounces bacon, ground or finely chopped Kosher salt 1 medium onion, chopped 1 jalapeno, seeded if desired, minced 3 cloves garlic, minced 12 ounces canned chopped San Marzano tomatoes 2 tablespoons dark brown sugar 2 tablespoons white wine vinegar 1 chipotle in adobo, roughly chopped 4 burger or 12 slider buns 2 cups fresh cilantro sprigs, leafy tips only, for garnish Instructions: In a small pan over medium heat, add the coriander and cumin and cook until toasted and aromatic, about 2 minutes. Grind if desired, or leave whole. Heat a large Dutch oven over medium heat, and add 2 tablespoons oil. Add the pork and bacon, sprinkle with the toasted spices and a generous pinch of salt, and cook until brown, stirring occasionally. Meanwhile, in a medium saute pan over medium heat, add the remaining oil and the onions, cook 1 minute. Add the jalapenos, cook 1 minute. Add the garlic, cook, stirring until the garlic softens slightly and becomes aromatic. Transfer the contents of the pan to the Dutch oven. Add the tomatoes, sugar, vinegar and chipotle in adobo. Simmer over low heat for 20 minutes. Serve on your favorite toasted burger or slider bun topped with a big pinch of cilantro.
Ranch Dressing (for Tossed Salad) 2 cups Mayonnaise Nouvelle, recipe follows 1 tablespoon minced roasted garlic 1 teaspoon minced fresh garlic 1 teaspoon chopped green onion 1 teaspoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh chives 1/2 cup low-fat buttermilk 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 2 cups plain, fat-free yogurt 2 cups (16-ounces) silken tofu 1 tablespoon minced roasted garlic 2 tablespoons fine herb vinegar or white wine vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1 teaspoon sea salt 1/2 teaspoon ground white pepper Instructions: In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed. With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy. This dressing will keep for 2 to 3 days in an airtight container in the refrigerator. First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl. In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste. This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
Green Tea Ice Cream 2 cups heavy cream 2 cups half-and-half 1/2 vanilla bean, split lengthwise 9 egg yolks 3/4 cup sugar 2 tablespoons green tea powder Instructions: In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
Penne with Butternut Squash and Pancetta Kosher salt 8 ounces penne 1 small butternut squash (about 1 pound) 2 tablespoons extra-virgin olive oil 4 ounces pancetta, diced 3 cloves garlic, sliced 1/4 teaspoon red pepper flakes 1 tablespoon chopped fresh marjoram 1/4 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes. Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.
Gazpacho 4 ripe tomatoes 1/2 cup extra-virgin olive oil 2 ounces cider vinegar or sherry vinegar 2 cups tomato juice 1 cup diced stale or lightly toasted baguette bread 2 cucumbers, peeled, seeded, and chopped 1 red pepper, chopped 1 red onion, chopped 1 tablespoon minced garlic 1/2 bunch parsley, chopped 1/2 bunch cilantro, chopped 1 tablespoon minced jalapeno pepper, seeded (can substitute hot sauce) Kosher salt Sliced or diced avocado, for garnish Instructions: Bring salted water to a boil in a medium pot. Cut an \x\ shape on the tops and bottoms of the tomatoes. Boil the tomatoes until the skin begins to peel back, about 20 to 30 seconds. Plunge the tomatoes into a bowl of iced water to chill. Peel and seed the tomatoes, then chop them. In a medium bowl, combine the olive oil, vinegar, and tomato juice. Mix well, and then add the diced bread to soak. In another bowl, combine the chopped tomato, cucumber, red pepper, onion, garlic, parsley, and cilantro. Reserve 1/2 cup of this chopped mixture for garnish, if desired. Put all ingredients into a blender or food processor and puree until smooth. Serve chilled and garnish with the avocado and reserved diced vegetables, if desired.
Thyme Buttermilk Chicken Frying oil 1 cup buttermilk 1 whole chicken, cut into 8 pieces 2 cups all-purpose flour 2 tablespoons whole dried thyme Creole seasoning (recommended: Tony's) Garlic mashed potatoes, recipe follows 1 white potato 2 tablespoons milk 1 tablespoon butter 1 teaspoon garlic powder 1 tablespoon chopped parsley leaves Salt Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Preheat the oil in a fryer to 350 degrees F. Put the buttermilk in a medium sized bowl. Add the chicken and marinate it for about 1 hour, in the refrigerator. In a separate bowl, combine the flour, dried thyme, and Creole seasoning, to taste. Remove the chicken from the buttermilk and dredge it in the flour mixture, shaking off any excess, repeat as desired. Place in the hot oil for about 9 minutes, or until golden brown. To complete the cooking, place in the oven for about 10 minutes, or until the chicken is cooked through and the juices run clear. Serve with Garlic Mashed Potatoes. In a small pot over high heat, bring water to a boil. Chop the potato into 3 or 4 pieces. Boil the potato for about 10 minutes, or until it is fork tender. Drain the potato and return it to the pan. Add the milk, butter, garlic powder, and parsley. Mix all together until desired texture is reached. Season, to taste, with salt and pepper.
Lambrusco Sangria 2 Fuji apples, cut into 1/2-inch dice 1 orange, unpeeled, cut into 1-inch pieces 1/2 cup freshly-squeezed orange juice 1/2 cup orange liqueur, such as Cointreau 1/2 cup Spiced Syrup, recipe follows Two 750-ml bottles Lambrusco wine 2 cups club soda 1/2 cup sugar 10 cardamom pods, crushed 8 cloves 2 cinnamon sticks Instructions: In a pitcher or punch bowl, combine the apples, oranges, orange juice, orange liqueur and Spiced Syrup; stir with a wooden spoon. Let sit for 15 minutes to allow the flavors to marry. Add the Lambrusco and club soda and stir to combine. Serve over ice. Combine 1/2 cup water and the sugar, cardamom, cloves and cinnamon sticks in a small saucepan. Bring to a simmer over medium heat to dissolve the sugar; cook for 2 minutes. Let cool completely, then strain. Refrigerate for up to 5 days.
Cheese Straws 1 cup butter, room temperature 8 ounces Parmesan cheese, finely grated 8 ounces sharp Cheddar or Gruyere cheese, finely grated 3/4 teaspoon Dijon mustard 2 1/3 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/4 to 1/2 teaspoon ground hot red pepper Instructions: Preheat oven to 375 degrees. Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft. Add all the cheese and beat with the butter until the mixture is smooth. Stir in the mustard. Whisk together the flour, salt, baking powder, and hot red pepper. Add to the butter mixture and beat until combined. Form into a ball. Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths. On waxed paper, roll each piece into a rectangle 1/3-inch thick. Use a pastry wheel to cut dough into 4- by 1/2-inch strips. Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper. Bake at 375 degrees for 8 to 15 minutes, until light brown. Watch carefully, as overly browned straws aren't tasty. Cool on a rack.
Stuffed Turkey Breast 2 tablespoons butter 1 large onion, diced 2 stalks celery, diced 3 cloves garlic, minced Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 2 sweet Italian sausages (8 ounces), casings removed 3/4 cup dried cranberries 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 cup white wine One 1-pound French rustic loaf, cut into 1-inch cubes, dried or toasted (or 9 cups store-bought) 1 cup chicken broth 1 egg, beaten 3 tablespoons chopped fresh flat-leaf parsley One 4-pound turkey breast, boned and butterflied Olive oil Instructions: Preheat the oven to 375 degrees F. Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes. Season the mixture with salt and pepper. Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat. Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened. Let cool as you prep the turkey. Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking. Carefully roll the turkey up into a cylinder. Tie the roll with butcher's twine with about 1-inch between each knot. Trim the strings after tying. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper. Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.
Sorbet Bar 1 pint mango sorbet 1 pint strawberry sorbet 1 pint raspberry sorbet 1 cup shredded coconut 2 ripe bananas, sliced 2 teaspoons lemon juice 1 pint strawberries, sliced 1 package wafer cookies or wafer roll cookies Instructions: Set out ice cream cups, sorbet selections, ice cream scoops, coconut. Toss sliced bananas with a little lemon juice to retard browning. Set bananas in a bowl along side dishes of sliced berries and cookies. Just like the salad bar, they can have it their way.
Spicy Pork and Chili-Pepper Goulash 4 1/4 pounds pork shoulder off the bone, in 1 piece, skin off, fat left on Sea salt and freshly ground black pepper Olive oil 2 red onions, peeled and finely sliced 2 fresh red chiles, seeded and finely chopped 2 generous heaping tablespoons mild smoked paprika, plus a little extra for serving 2 teaspoons ground caraway seeds Small bunch fresh marjoram or oregano, leaves picked 5 bell peppers (use a mixture of colors), sliced 1 (10-ounce) jar grilled peppers, drained, peeled and chopped 1 (14-ounce) can good quality plum tomatoes 4 tablespoons red wine vinegar 14 ounces basmati or long-grain rice, washed 2/3 cup sour cream 1 lemon, zested Small bunch fresh flat-leaf parsley, chopped Instructions: Preheat the oven to 350 degrees F. Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side. Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer! When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy. Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!
Bushmills Irish Coffee 1.5 oz. Bushmills Original Irish Whiskey 3 oz. hot coffee 1 tsp. sugar 1 tsp. heavy cream Instructions: Pour coffee into a warmed Irish coffee glass mug Add sugar to taste, stir to dissolve Add Bushmills Original Irish Whiskey Top with slightly whipped cream, poured gently over the back of a spoon
Shrimp and Okra Kebabs Vegetable oil, for the grill 3 tablespoons sugar 2 tablespoons plus 2 teaspoons Old Bay Seasoning 1 1/2 pounds shell-on jumbo shrimp, deveined 1 tablespoon extra-virgin olive oil 1/4 pound okra 1/4 pound yellow wax beans, halved 4 scallions, cut into 1-to-2-inch pieces 1 stick unsalted butter, melted 1/4 cup dry sherry 1 tablespoon Worcestershire sauce Juice of 1/2 lemon, plus wedges for serving Instructions: Preheat a grill to medium and brush the grates with vegetable oil. Whisk 2 cups water, the sugar and 2 tablespoons Old Bay in a large bowl until the sugar dissolves. Add the shrimp and set aside 10 minutes to marinate. Remove the shrimp from the marinade and pat dry with paper towels. Toss the shrimp with the olive oil in a large bowl and season with 1 teaspoon Old Bay. Thread the shrimp, okra, wax beans and scallions onto eight 10-inch skewers; set aside. Combine the melted butter, sherry, Worcestershire sauce, lemon juice and the remaining 1 teaspoon Old Bay in a small bowl. Grill the kebabs until marked and the shrimp are just cooked through, 2 to 3 minutes per side. Remove from the grill and brush with some of the sherry butter. Serve with lemon wedges and the remaining sherry butter.
Smoked Salmon Spread 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Instructions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Chorizo Refried Beans 6 ounces raw pork chorizo 1/2 medium white onion, finely chopped Two 15.2-ounce cans refried pinto beans Instructions: Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.
Profiteroles 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Instructions: Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Baked Rigatoni with Eggplant and Sausage Kosher Salt Extra-virgin olive oil 6 links fennel pork sausage (about 3/4 pound) 1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces 1 large onion, chopped 3 garlic cloves, chopped 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano Leaves from 1 small bunch basil 1 pound rigatoni 1 pound fresh mozzarella Freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano Instructions: Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish. Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish. Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish. Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes. By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni. Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout 3/4 cup creme fraiche 2 tablespoons prepared horseradish, drained 2 teaspoons whole grain mustard Salt and freshly ground black pepper 1 cup all-purpose flour 1/2 cup, plus 1 tablespoon fine yellow or white cornmeal 2 tablespoons granulated sugar 2 teaspoons kosher salt 1 tablespoon baking powder 2 large eggs, separated 3/4 cup whole milk 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying Horseradish creme fraiche, for garnish, recipe follows 1 smoked trout, flaked with fork Fresh flat-leaf parsley leaves, for garnish Finely chopped fresh chives, for garnish Instructions: For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld. For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl. Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form. Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes. Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.
Black Bean Soup with Mojo 2 cups (1 pound) dried black beans, picked over and rinsed 4 country-style blade pork ribs (about 2 pounds) 8 cups water 1/4 cup dark rum 1 head garlic, unpeeled, halved horizontally to expose the cloves 1 medium onion, chopped 2 tablespoons kosher salt 2 bay leaves 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon crushed red pepper 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lime juice (about 4 limes) 1/4 cup chopped fresh cilantro 1 teaspoon kosher salt Instructions: Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours. Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup. Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve. Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.
Whole Sea Bass with Charred Serrano-Basil Vinaigrette 2 serrano chiles, grilled and chopped 3 tablespoons diced red onions 2 cloves finely chopped garlic 2 tablespoons Dijon Mustard 1 tablespoon balsamic vinegar 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil 3 tablespoons finely chopped basil leaves 4 whole sea bass (1 pound each), scaled and gutted, head and tail intact 2 tablespoons olive oil 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 bunch fresh basil Instructions: Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil. Heat grill to medium-high heat. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.
Classic Dijon Vinaigrette 1 teaspoon Dijon mustard 1 1/2 tablespoons red wine vinegar 1/4 cup olive oil Salt and freshly ground black pepper Instructions: In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
Pesto Lasagna 4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn 2 cups finely grated Parmigiano-Reggiano (about 2 ounces) 1 cup extra-virgin olive oil 3/4 cup heavy cream 1/3 cup toasted pine nuts 8 medium garlic cloves, peeled 1 tablespoon freshly squeezed lemon juice 2 teaspoons kosher salt 1 pound fresh lasagna noodles, cooked and drained 1 cup finely grated Parmigiano-Reggiano (about 1-ounce) Instructions: For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired. For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third. Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. There should be about 10 to 12 layers. Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.
Thin Mint Ice Cream Cake Two 9-ounce boxes chocolate-mint cookies, such as Thin Mints® 2 tablespoons unsalted butter, melted 1/2 cup hot fudge sauce One 48-ounce container mint chocolate chip ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar Instructions: Line a 9-inch springform pan with plastic wrap with a 2-inch overhang. Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated. Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan. Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies. Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream. Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight. Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it. Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.
Firecracker Chicken Wings 5 pounds chicken wings 1 cup honey 1/3 cup chili-garlic sauce 1/4 cup kosher salt 1/2 cup sweet soy sauce 3 tablespoons Sriracha sauce 2 tablespoons low-sodium soy sauce 1/4 cup minced fresh ginger 1/4 cup apple cider vinegar Sea salt and freshly cracked black pepper 1 tablespoon minced green onions, for garnish 1 teaspoon sesame seeds, toasted, for garnish Instructions: Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours. To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination. Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.
Steak and Mushroom Hash with a Sunny-Side Up Egg Olive oil, for the pan One 6-ounce filet mignon Kosher salt and freshly ground black pepper 2 slices bacon, sliced into lardons 1/2 onion, diced 1 cup cremini and shitake mushrooms, sliced 1 cup diced plum tomatoes 1/4 cup white wine 1 large egg Instructions: Heat a cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Season the steak with salt. Place the steak in the hot pan and cook until browned, about 4 minutes per side. Remove from the heat and allow to rest 5 minutes before slicing on the bias. To the same skillet, add the bacon and cook over medium heat until the fat begins to render and the bacon starts turning golden brown, about 3 minutes. Add the onions and cook until tender, about 4 minutes. Then add the mushrooms and tomatoes and cook until everything is combined and almost cooked through, about 5 minutes. Pour the wine into the pan and cook until almost no liquid remains, 3 to 5 minutes. Meanwhile, heat a nonstick skillet over medium heat. Crack the egg into the pan and season with salt and pepper. Cook until the whites are firm and the middle is cooked but still runny, 3 to 5 minutes. Transfer the mushroom hash to a plate and top with the sliced steak and then the egg.
Mustard Vinaigrette 2 tablespoons red wine vinegar 4 tablespoons olive oil 1 tablespoon mustard Salt and pepper Instructions: Combine all ingredients.
Fried Yucca 2 yucca roots, peeled or unpeeled Salt to taste Peanut or canola oil for frying Instructions: Method: Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.
Orange-Raspberry Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 2 teaspoons finely grated orange zest 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup raspberry jam 1 cup fresh raspberries 3/4 cup confectioners' sugar 2 tablespoons orange juice Instructions: Put the flour, brown sugar, orange zest, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the jam on top and carefully smooth with the spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
Chocolate Shortbread with White Chocolate Sauce 1 ounce bittersweet chocolate 2 ounces semisweet chocolate 1 cup unsalted butter, softened, plus a little extra for greasing the baking sheet 1/2 cup granulated sugar 2 cups all-purpose flour 3/4 cup heavy cream 8 ounces white chocolate, chopped or shaved into small pieces 1/2 cup sour cream, preferably at room temperature Instructions: Preheat the oven to 350 degrees F. In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler. Cool chocolate to room temperature. Make the shortbread dough: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Blend until smooth and \creamed,\ 3 to 5 minutes. Mix in the cooled melted chocolate. Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix . Remove the dough from the bowl and refrigerate for a few minutes to chill. Make the chocolate sauce: In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature. Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan. Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping. Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.
Sprinkle-y Glazed Yeasted Donuts 3 cups (400 grams) all-purpose flour, plus additional for dusting 1/2 cup (70 grams) potato flour (see Cook\u2019s Note) 1/4 cup (50 grams) granulated sugar 2 1/4 teaspoons instant yeast 1 1/2 teaspoons kosher salt 1 cup (240 grams) whole milk, warm 2 large eggs 1 teaspoon vanilla extract 6 tablespoons (85 grams) unsalted butter, softened 2 to 3 quarts neutral oil, for frying and oiling the bowl Sprinkles, for sprinkling 3 cups (360 grams) powdered sugar 1 teaspoon vanilla extract Pinch kosher salt 3 tablespoons whole milk, or more as needed Food coloring, preferably AmeriColor, deep pink Instructions: For the donuts: In the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, potato flour, granulated sugar, yeast and salt. Add the milk, eggs and vanilla extract and mix with the dough hook to combine. With the mixer running, add the butter, 1 tablespoon at a time, until fully incorporated into the dough. Use a rubber spatula to scrape down the bottom and sides of the bowl, as needed. Mix on medium speed, dusting with a light sprinkling of flour as needed, until the dough pulls away from the sides of the bowl and is completely smooth and slightly sticky, about 10 minutes. Stretch the dough into a ball. Lightly oil a clean, large mixing bowl and place the dough in the bowl, turning it around and upside down to fully coat. Cover with plastic wrap or a clean, dry towel. Let the dough rise at room temperature until it\u2019s doubled in size, 1 1/2 hours. Turn the risen dough onto a lightly floured surface and roll out to 1/2-inch thick. Cut into donuts with a 3-inch donut cutter, then transfer to a parchment-lined baking sheet that has been dusted with some flour. (You can form the dough scraps into a ball, allow to rest for 30 to 45 minutes, then repeat the process of rolling it out and cutting additional donuts.) Cover with plastic and let proof in a warm place until slightly puffed and increased in volume, 45 minutes. Prepare a heavy-bottomed pot with oil for frying. When the oil reaches 350 degrees F, fry the donuts 3 or 4 at a time, flipping every 30 seconds (a pair of chopsticks works well for flipping these), until puffed up to double their size and golden brown, a total of 3 to 4 minutes. Remove to a rack. Allow the oil to come back to temperature before frying another batch. Meanwhile, prepare the glaze: Combine the powdered sugar, vanilla, salt, and 3 tablespoons of the milk in a mixing bowl. Whisk until smooth, adding more milk if needed to achieve a thick but drizzle-able consistency. Add a few drops of desired food coloring. Place in a piping bag until ready to pipe onto donuts. Pipe the glaze on top of the cooled donuts. Add sprinkles before they dry. These are the best super-fresh, but they can be stored in an airtight container on the counter.
Baked Banana Pudding 3 ripe bananas, peeled and sliced into 1/4-inch rounds 1 tablespoon freshly squeezed lemon juice 1/2 cup granulated sugar, plus 2 tablespoons 1/3 cup all-purpose flour 1/4 teaspoon kosher salt 4 large eggs, separated 2 cups half-and-half 1/2 teaspoon vanilla extract 45 vanilla wafers 1 pinch cream of tartar Instructions: Heat the oven to 400 degrees F. Toss the banana slices and lemon juice in a small bowl and set aside. Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract. Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding. Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
Bacon and Blue Cheese Stuffed Chicken Breasts 8 ounces (2 sticks) unsalted butter, at room temperature 4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes) 4 slices smoked bacon, cooked until crisp and finely chopped 2 teaspoons chopped fresh chives 4 skin-on, bone-in organic chicken breasts Pinch freshly ground black pepper Instructions: In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use. Preheat the oven to 425 degrees F. Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat. Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper. Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving. Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.
Pineapple Upside-Down Cake 1 fresh pineapple 4 tablespoons unsalted butter 1 tablespoon water 2 cups lightly packed light brown sugar 6 to 8 maraschino cherries 2 cups all-purpose flour 2 1/2 teaspoons baking powder 2 sticks unsalted butter, room temperature 2 cups granulated sugar 2 large eggs 1/2 cup buttermilk 2 teaspoons pure vanilla extract Confectioners' sugar, for dusting cake 1 quart yogurt gelato, store-bought, for serving Instructions: Preheat oven to 350 degrees F. Peel the pineapple and remove core. Slice into (1-inch) thick circles. In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring. Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.
Lasagne Al Pesto Kosher salt 1/2 pound fresh green beans, ends removed 1/2 pound new potatoes, scrubbed Fresh lasagne noodles, recipe follows, or 1/2 pound dried lasagne sheets Fresh Pesto sauce, recipe follows Freshly grated Parmigiano-Reggiano, for serving 4 bunches fresh basil, leaves picked 4 cloves garlic, lightly crushed 1 cup pine nuts 1 cup freshly grated Parmigiano-Reggiano 1/2 cup ricotta cheese 1 tablespoon yogurt 4 tablespoons extra-virgin oil Sea salt and freshly ground black pepper 2 cups all-purpose flour, plus more for dusting Pinch salt 2 eggs 2 tablespoons olive oil Instructions: Bring a large pot of salted water to a boil. Cook the potatoes then the beans in the water, cooking each until just tender. Drain the potatoes and slip off the skins. Drain the beans and refresh them in ice water. Refill the pot with salted water. Cook the pasta sheets 1 at a time, just until tender. Drain each sheet and lay on clean towels. Cover with additional towels to keep warm. Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto. Cover the pesto with a 1/3 of the warm lasagne noodles. Spread pesto over the pasta. Break the potatoes up into bite-size pieces and put half of them and half the beans on top. Arrange another layer of pasta over the beans and potaotes, cover with pesto, another layer of beans and potatoes then a final layer of pasta. Cover the lasagne with Parmigiano-Reggiano, cut and serve. Place the basil leaves, garlic, and pine nuts in a mortar or food processor. Grind or pulse until the leaves are finely chopped. Gradually incorporate the Parmigiano Reggiano, ricotta and yoghurt. Then, work in the oil, adding it in a steady stream. Season the pesto to taste with salt and pepper. Mix the flour with the salt and mound them on a clean work surface. Create a well in the center of the flour mound. Add the eggs and 1 tablespoon of olive oil to the well. Lightly beat the eggs with the oil. Using the fingers of one hand, begin incorporating the dry ingredients into the wet, drawing flour into the well in a circular motion. Use the other hand to protect the outer wall. Work the flour mixture into the egg mixture until the dough forms a ball (if the dough doesn't come together add a drop or two of water). Knead the dough until it is smooth and elastic, about 10 minutes. Brush the surface with the remaining olive oil , wrap the dough in plastic wrap; and set aside to rest for about 30 minutes. Cut the ball of dough in half. Wrap and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it though a pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting: the dough should be paper-thin, about 1/8-inch thick. Make 4 pieces, about 20-inches long and 6-inches wide. Lay the lasagne sheets out on a clean dry surface and allow them to dry slightly (about 10 minutes) before using.
Grilled Corn on the Cob with BBQ Butter 2 tablespoons canola oil 1/2 small red onion, chopped 2 cloves garlic, chopped 1 tablespoon ancho chili powder 2 teaspoons Spanish paprika 1 teaspoon toasted cumin seeds 1/2 teaspoon cayenne powder 1/2 cup water 1 1/2 sticks unsalted butter, slightly softened 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper 4 ears corn Kosher salt Instructions: Perfectly Grilled Corn, recipe follows Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid. Yield: 4 servings
Prosciutto e Melone 2/3 pound prosciutto di Parma 1 ripe cantaloupe Instructions: Transfer the prosciutto from the deli papers to a serving dish, separating the slices and lay them out like a ribbon on to the plate. \Fluffed up\ prosciutto is much easier to pull from a serving plate. To choose a ripe melon, give it a sniff and a good squeeze. Melon will be very fragrant and will give slightly to pressure when squeezed. Cut a thin slice of the melon skin away where it was attached to the vine. Trim a thin slice off the opposite side. Stand the melon upright. Using a sharp knife, clean the skin off the melon by cutting strips working from the top to the bottom all around the circumference. Turn the cleaned melon upside down and trim away any missed spots. Cut it in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin slices or wedges and arrange on a serving plate. Pile prosciutto onto melon slices and enjoy!
Spanish Cranberry Sparkling Martini 1 shot Cranberry Vodka, recipe follows Fino sherry, for serving Chilled Cava, for topping 1 cup sugar Peeled zest of 1 orange One 750-milliliter bottle vodka Instructions: Put the Cranberry Vodka in a cocktail shaker, add a splash of sherry and ice and shake for 10 seconds. Strain into a martini glass and top off with a splash of chilled Cava. 1 cup cranberries Bring the sugar and 1 cup water to a boil in a medium saucepan. Add the cranberries and orange zest and cook until the cranberries pop, about 5 minutes. Pour the cranberry syrup into a large container with a lid and add the vodka. Refrigerate for at least 2 days. Strain the vodka into a pitcher, discarding the solids.
Piquillo Peppers Stuffed with Raw Tuna Salad 1 pound 8 ounces tuna, cut into 1/4-inch dice 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped scallions 3 tablespoons olive oil 2 tablespoons capers, drained 2 tablespoons Dijon mustard 1 tablespoon pureed canned chipotles Salt and freshly ground pepper Salt and freshly ground pepper 16 roasted piquillo peppers, peeled and seeded Parsley leaves, for garnish Instructions: In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper. Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.
Spicy Chicken Sandwiches 4 thin-cut chicken breasts (chicken cutlets) Kosher salt and freshly ground black pepper 1 cup all-purpose flour 1 teaspoon cayenne pepper 1 large egg, lightly beaten 1/4 cup buttermilk 1 tablespoon plus 1 cup Louisiana-style hot sauce 1 cup panko breadcrumbs 6 tablespoons salted butter, melted 1/4 cup olive oil 4 toasted buns 1/2 cup pickle chips, drained Instructions: Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside. To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside. Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely. Serve on the toasted buns with tons of pickles.
Ginger Apples 1 1/2 cups water 1/4 cup lemon juice 8 pounds firm pie apples 1 cup sugar 1/4 cup crystallized ginger Instructions: In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water. Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly. Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands. Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place
Maple Sticky Buns 1 tablespoon yeast 2 cups warm water 2 tablespoons Vermont maple sugar (grade B) 2 tablespoons light oil 2 teaspoons salt 5 cups unbleached white flour 1/2 cup nonfat dry milk 2 tablespoons wheat germ 1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark) 2 cups walnuts, chopped Instructions: Preheat oven to 350 degrees F. Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down. In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes. Serve warm and enjoy! Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows:.
Mostaccioli 3 large eggs 1 cup heavy cream 1/3 cup olive oil Zest of 1 orange 4 1/2 cups all-purpose flour 1 3/4 cups sugar 1 cup walnuts 1/2 cup cocoa powder 1 tablespoon baking powder 1 tablespoon ground cinnamon 1 tablespoon ground cloves 1 teaspoon ground nutmeg 3/4 teaspoon kosher salt 1/2 cup chocolate chips Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the eggs, heavy cream, olive oil and orange zest. Put the flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg and salt in the bowl of a food processor, and pulse until the walnuts are in medium-sized pieces. Add the egg mixture and chocolate chips, and continue to pulse until a thick dough forms. Roll pieces of the cookie dough into golf ball-sized pieces, and arrange on the prepared baking sheets at least 3 inches apart. Bake, rotating halfway through, 15 to 17 minutes. Transfer the cookies to a wire rack to cool completely, 20 minutes. Store in an airtight tin for up to 1 week, or freeze for 2 months. Dough can also be prepared and frozen up to 3 months ahead of time.
Asian Marinated Skirt Steak 1 bottle Japanese beer, such as Sapporo 1/2 cup orange juice 1/4 cup hoisin 1/4 cup mirin (Japanese sweet wine) 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1 tablespoon Sriracha hot sauce 1 tablespoon sesame oil 3 cloves garlic, smashed 1 onion, coarsely chopped 2 flank steaks (about 4 pounds total) Toasted sesame seeds, for garnish Instructions: Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions. Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge. Preheat a grill pan or grill over high heat. Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve.
Chocolate Chip-Coconut Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup mini chocolate chips 1/2 cup unsweetened shredded coconut Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Braised Swordfish Collar With Chorizo and Clams 2 tablespoons extra-virgin olive oil 6 6-ounce pieces swordfish collar (or substitute loin) Kosher salt 1 yellow onion, minced 2 cloves garlic, minced 1 bulb fennel, diced 1 serrano chile pepper, minced 1 carrot, diced 1/2 pound smoked chorizo, thinly sliced 1/2 cup dry sherry 1 12-ounce can whole peeled tomatoes 1 small pinch saffron 1 cup chicken stock 1 1/2 pounds littleneck clams (about 24), scrubbed 2 tablespoons chopped pitted kalamata olives 3 tablespoons chopped fresh parsley 3 tablespoons sliced fresh basil Grilled bread, for serving Instructions: Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread.
Whiskey Sour 2 ounces Whiskey (Rye or Bourbon) 6 ounces freshly squeezed lemon juice Sugar syrup, to taste* 1 maraschino cherry, for garnish Instructions: Combine ingredients in a cocktail shaker with ice and shake vigorously until the mixture is nice and foamy. Strain into a chilled highball glass over ice.
Spatchcocked Grilled Turkey 1 tablespoon granulated sugar Kosher salt and freshly ground black pepper One 12- to 14-pound turkey, butterflied (back and breast bones removed by your butcher) Instructions: The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight. The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.
Sweet Heat Barbecue Ribs 2 racks spareribs, on the bone (6 to 7 pounds) 1/4 cup paprika 1/4 cup firmly packed brown sugar 2 tablespoons coarse kosher salt 1 tablespoon cayenne pepper 1 tablespoon garlic salt 1 tablespoon freshly ground black pepper 2 tablespoons canola oil 4 cups wood chips such as cherry or hickory, soaked in water for at least 1 hour, optional Sweet Heat Barbecue Sauce, recipe follows 1/2 cup vegetable oil 1 sweet onion, very finely chopped 2 1/2 cups ketchup 2 cups apple cider vinegar or distilled white vinegar 1/2 cup Worcestershire sauce 1/4 cup Dijon mustard 2 tablespoons freshly ground black pepper, or to taste 2 tablespoons firmly packed brown sugar 1 teaspoon cayenne pepper, or to taste Juice of 2 lemons Coarse kosher salt Instructions: If necessary, remove the thin membrane from the back of each rack of ribs; discard the membrane. Combine the paprika, brown sugar, kosher salt, cayenne pepper, garlic salt and black pepper in a small bowl. Rub the meat with the oil and then rub liberally with the spice blend. Leave at room temperature for 45 minutes. Meanwhile, set the grill for indirect cooking at 250 degrees F, with wood chips for flavor if using. (I use bourbon barrel staves. Cherry and hickory would be good, but stay away from mesquite.) Wrap the soaked chips in a double layer of heavy-duty aluminum foil. Place the foil-wrapped chips on the coals. Add the spareribs, meat-side up. Close the lid and cook, flipping occasionally, until the meat is smoky and just tender, about 2 1/2 hours. Brush the spareribs with the Sweet Heat Barbecue Sauce and continue cooking until the sauce is nicely caramelized and the meat is completely tender, about an additional 30 minutes. Serve with Sweet Heat Barbecue Sauce on the side. In a saucepan, heat the oil over medium heat; add the onions and simmer until soft and melted, 5 to 7 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, black pepper, brown sugar, cayenne pepper and lemon juice. Bring to a boil, decrease the heat to low and simmer until the flavors have smoothed and mellowed, at least 10 and up to 30 minutes. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator. It will last for months.
Buttermilk Pie Filling 1 3/4 cups sugar 1 tablespoon flour 4 eggs 8 tablespoons unsalted butter, softened 1 cup buttermilk 1 tablespoon freshly squeezed lime juice 2 teaspoons pure vanilla extract 1 tablespoon ground nutmeg Pie Crust, recipe follows 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt Instructions: Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting. Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

Subsets and Splits

No community queries yet

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