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How to Make Bone Broth \| Slow-Cooker Bone Broth 3 pounds beef oxtails or short ribs 3 pounds beef bones, such as marrow, knuckle or neck bones 3 tablespoons tomato paste 3 medium carrots, cut into large pieces 3 stalks celery, cut into large pieces 1 onion, quartered 3 cloves garlic, smashed 5 sprigs fresh parsley 3 bay leaves 12 black peppercorns 1/2 cup apple cider vinegar crushed lemongrass Instructions: Preheat the oven to 400 F. Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes. Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables). Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks. Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews. Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.
Crostata with Raspberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour for dusting, as needed 1 jar (3/4 cup) raspberry preserves 1 tablespoon fresh lemon juice 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Eggplant-Olive Caponata 1 cup reserved roasted vegetables from Roasted Vegetable stew 1 cup diced fresh beefsteak tomatoes 1/2 cup diced pitted kalamata olives 2 tablespoons chopped fresh parsley leaves Instructions: In a medium bowl, combine roasted vegetables, tomatoes, olives, and parsley. Mix well to combine.
Bundt Pan Lasagna Nonstick cooking spray, for the bundt pan Kosher salt 15 lasagna noodles (from a 1-pound package) 1 tablespoon olive oil 1 pound ground beef 2 cloves garlic, finely chopped 1 small onion, finely chopped One 24-ounce jar marinara sauce One 10-ounce box frozen chopped spinach, thawed One 16-ounce container whole-milk ricotta 1/2 cup grated Parmesan, plus more for topping 2 large eggs 1 pound thinly sliced fresh mozzarella 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Spray a 10-cup bundt pan with cooking spray. Line a baking sheet with a clean kitchen towel or paper towels. Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to the package directions. Drain the noodles and spread them flat on the prepared baking sheet to dry completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer). Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic and onion and continue to cook until the onion is softened, about 3 minutes. Stir in the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside. Wrap the spinach in a clean kitchen towel and squeeze until very dry. Combine the spinach, ricotta, Parmesan, eggs and 1 teaspoon salt in a bowl and mix thoroughly. Cut 3 of the noodles in half and set aside. Use the remaining 12 whole noodles to line the prepared bundt pan, laying them crosswise and overlapping like a fan, so that one end of each noodle goes up the center tube of the pan and the other end hangs over the edge. Spoon half of the spinach mixture into the bottom, then arrange half of the mozzarella slices on top. Drizzle 1 cup of sauce over everything, then top with the 6 reserved noodle halves so that they overlap. Repeat the layers with the remaining spinach mixture and mozzarella and another 1 cup sauce. Fold over the overhanging ends of the noodles to enclose the lasagna. If the noodles are a little too long and cover the hole of the pan, use kitchen scissors to trim them. Bake until the noodles on top are turning golden brown and starting to crisp up, 45 to 50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to unmold the lasagna. Reheat the remaining sauce and pour into the center. Sprinkle with the parsley and a little Parmesan. Slice and serve.
Sherry Rosemary Apricot Jam 24 ounces dried apricots (about 4 cups; see Cook's Note) 3 cups boiling water 3/4 cup dry sherry or white wine 4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary 1 teaspoon lemon zest plus 1/4 cup lemon juice 1.75 ounces powdered fruit pectin 4 cups granulated sugar Instructions: Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned. Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin. Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes. Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.
Polenta Bites with Caramelized Mushrooms 3 cups heavy cream 2 cups chicken stock 1 teaspoon finely ground sea salt, preferably gray salt 1/2 teaspoon freshly ground nutmeg 1 cup polenta 1 cup freshly grated Parmesan, plus more for garnish 3 tablespoons extra-virgin olive oil 1/2 pound button or cremini mushrooms, cut into quarters Finely ground salt Freshly ground black pepper 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 teaspoon finely chopped fresh thyme leaves 2 tablespoons fresh lemon juice 3/4 cup dry white wine 2 tablespoons finely chopped Italian parsley leaves Instructions: Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream. Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat. Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.
Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans 4 brook trout 2 cups rice flour 1 tablespoon ground cumin 1 tablespoon chile powder 1 tablespoon ground coriander 1 tablespoon ground fennel Salt to taste 1 thinly sliced yellow onion 1 tablespoon minced lemon grass 3 sliced shallots 1/8 cup fish sauce 1 diced small pineapple 2 peeled and diced mangoes Juice of 1 lime Salt and black pepper to taste Canola oil to cook 3 cups Chinese long beans, cut into 3-inch pieces 1 tablespoon sambal 1/2 tablespoon sesame oil Salt and black pepper to taste Instructions: Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions. In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning. Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.
Bittersweet Chocolate Sauce 1 cup sugar 1 cup Dutch process cocoa 1 1/4 cup lowfat (1 percent) buttermilk 1 teaspoon vanilla extract Instructions: Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week. NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol
Clam Chowder 35 to 40 littleneck clams One 750-milliliter bottle dry white wine 6 to 8 sprigs fresh thyme 4 to 6 sprigs Sicilian oregano 2 fresh bay leaves 2 tablespoons extra-virgin olive oil 8 ounces guanciale, cut into lardons 8 ounces thinly sliced prosciutto, chiffonade 1 medium onion, small dice 6 cloves garlic, chopped 1 celery heart, small diced (save the leaves for garnish!) 2 pounds Idaho potatoes, peeled and small dice 1 teaspoon Calabrian chile paste 1/2 to 3/4 cup heavy cream Sea salt and freshly ground black pepper Instructions: Place the clams in a pot large enough to hold them comfortably and cover with water. Let sit for 30 minutes. Drain the clams and rinse with cold running water several times. (You can do this up to 7 million times and you will never remove all the sand. Let this be a lesson in life to you.) Place the cleaned clams in a large Dutch oven or heavy-bottomed pot and add enough wine to go about halfway up the clams, about the whole bottle. Tie the thyme, oregano and bay leaves in a bundle and add to the pot. Cover with a tight-fitting lid and steam until the clams open completely, 15 to 20 minutes, or about 8 minutes after the liquid boils. Once the clams are all opened, remove them with a slotted spoon to a sheet pan to cool for a few minutes. Strain the clam broth through a fine strainer, reserving the liquid. Put a large Dutch oven over medium heat and add the olive oil. Once heated, add the guanciale and prosciutto and begin to render, 2 to 3 minutes. Remove some pieces of crispy prosciutto for garnish, if possible. If not, move on. Add the onion, garlic and celery to the pot and gently sweat over medium-low heat until they begin to soften up, about 3 minutes. Add the diced potatoes and cook to allow more fat to render from the prosciutto and guanciale and for the vegetables to fully soften, another 10 to 15 minutes. Meanwhile, remove the clams from the shells and chop roughly; don't turn them into dust\u2014big pieces are good. Add the clams and the Calabrian chile paste to the potato pot and add about two-thirds of the reserved clam broth. Let the chowder begin to gently heat up and come to a simmer. Once at a simmer, add the heavy cream, more or less depending on your desired taste; for brothy, add a smaller amount of the cream. Always taste the batch; it may need a touch of sea salt, it may not\u2014some clams are saltier than others. To serve, place a well-proportioned ladle of chowder in a bowl and garnish with some celery leaves, reserved crispy prosciutto (if any) and cracked black pepper.
Chocolate Mousse in Collars 6 ounces semisweet chocolate, melted 2 tablespoons water 1/4 cup sugar 2 eggs, separated 3 tablespoons brewed espresso, warm 2 tablespoons Grand Marnier 4 ounces semisweet chocolate, melted 1 cup heavy cream Instructions: To make collars: Cut 2 1/2-inch wide acetate ribbon into 6 (10-inch) lengths. Lay a piece of acetate on a flat surface and spread 1 ounce of melted chocolate evenly over the entire surface using an offset spatula. Form the acetate into a teardrop shape, chocolate side in. Pinch the 2 ends of the acetate together. Sit the chocolate collar on a parchment or waxed paper lined tray. Repeat with the rest of the acetate. Refrigerate the collars until chocolate becomes firm. To make chocolate mousse: Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes to create a simple syrup. Cool slightly. Whisk the simple syrup into the egg yolks until light and foamy. Fold in the espresso, Grand Marnier, and melted chocolate. Beat the egg whites until they hold a soft peak, then fold into the chocolate mixture. Whip the cream until it holds a soft peak, and then fold into the mousse. Spoon the mousse into the collars. Cover and refrigerate for at least 3 hours. Using an offset spatula gently transfer the mousse to a plate. Carefully remove the acetate. Serve immediately.
Frank's Steak 1/2 bottle rich, full-bodied red wine (recommended: Amarone) 2 tablespoons sugar 6 whole cloves 1 teaspoon fresh orange zest 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 2 (8 to 12-ounce) rib-eye steaks, about 1/2-inch thick Salt and freshly ground black pepper Instructions: Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, orange zest, nutmeg, and cinnamon and remove pan from heat to cool. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to 3 days. Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare.
Chicken-Fried Steak with Cream Gravy 2 tablespoons unsalted butter 2 tablespoons vegetable oil 1/3 cup all-purpose flour 2 1/2 cups whole milk Kosher salt and freshly ground pepper 4 beef cube steaks (1 1/2 to 2 pounds total) Kosher salt and freshly ground pepper 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 cup whole milk 2 large eggs Vegetable oil, for frying Sliced scallions, for topping (optional) Instructions: Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat. Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack. Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest. Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.
Feather Light Corn Muffins 1 cup all-purpose flour 1/2 cup yellow cornmeal 1/4 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 eggs 1/4 cup whole, 2 percent fat, or 1 percent fat milk 8 tablespoons (1 stick) unsalted butter, melted Crabapple jam Molasses butter, recipe follows Strawberry butter, recipe follows 1 tablespoon molasses 4 tablespoons (1/2 stick) butter at room temperature 3 large strawberries 8 tablespoons (1 stick) butter at room temperature 1 teaspoon confectioners' sugar, or to taste Instructions: Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners. In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full. Bake until risen, light golden brown, and firm to the touch, about 15 minutes. Let cool at least 15 minutes in the pan. Molasses Butter: Cream the ingredients in a food processor or an electric mixer until fully combined. Strawberry Butter: Clean and hull the strawberries. Place all of the ingredients in a food processor and cream until fully combined. To serve, spoon a dollop of jam, or spread the compound butters onto the top of the muffins.
Antipasti Platter 1/4 head cauliflower, sliced into thin florets, 1 3/4 cups 8 ounces carrots, sliced lengthwise into thin sticks 1/2 cup thinly sliced sweet onion 3/4 teaspoon dried oregano 1/4 cup sugar 2 tablespoons kosher salt 1 cup distilled white vinegar 1/2 cup water 1 red pepper 1 green pepper 2 jalapeno peppers Kosher salt and freshly ground black pepper 2 cloves garlic 1/2 cup olive oil, to cover 1 (6-ounce) can pitted large black olives, rinsed and drained 1 tablespoon chopped fresh parsley 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon grated fresh lemon zest 1/4 teaspoon red pepper flakes 1/4 cup olive oil Instructions: To make the Pickled Cauliflower and Carrots: Place the cauliflower, carrots, onion, and oregano in a shallow heat-proof glass or nonreactive bowl. Bring the sugar, salt, vinegar, and water to a boil in a small pot, stirring until the sugar and salt are dissolved. Pour the hot brine over the vegetables, stir to combine and cover with plastic wrap. Let the vegetables stand, stirring occasionally, 30 minutes. Serve at room temperature or place in the refrigerator and chill for 1 hour or up to 2 days. To make the Grilled Peppers: Preheat a grill, broiler or oven on high heat. Grill, broil or roast the peppers until the skin is black and blistered. Place in a small bowl and cover with plastic wrap. Let stand about 15 minutes, or until cool enough to handle, but still warm. Rub the skin off the peppers, then seed and cut into about 1-inch slices. Place in a jam jar or small container and season with salt and pepper. Add the garlic and pour in the olive oil until peppers are completely covered. Let stand about 30 minutes and serve at room temperature or place in the refrigerator for up to 2 weeks, keep covered with oil. To make the olives: Mix the olives, parsley, garlic, basil, oregano, lemon zest, red pepper flakes, and olive oil in a bowl and let the olives marinate for 30 minutes before serving.
The Dubliner 1 large ice cube 2 ounces stout, such as Guinness 1/2 ounce coffee liqueur, such as Mr. Black Ice cubes 3 ounces cold heavy cream 1 ounce curacao Coffee beans, for garnish Instructions: Add the large ice cube to a stemmed, wide-mouthed cocktail glass. Using the back of a large spoon, carefully pour the stout into the glass over the ice cube. Carefully layer the espresso liqueur, using the back of the spoon again, over the ice cube. In a shaker, add some ice, the heavy cream and curacao and whip-shake until combined. Float the cream on top of the coffee-infused stout, layering again with the back of a large spoon. Garnish with a couple coffee beans and serve immediately.
Curried Chicken Roll 2 sheets nori Curried Chicken Salad, recipe follows 1 cup Sushi Rice, recipe follows Pickled ginger, for serving Wasabi, for serving Soy sauce, for serving 1 tablespoon olive oil 3 boneless, skinless chicken breasts, cut into medium dice 1 small onion, minced 2 cloves garlic, minced 1 (14-ounce) can coconut milk 1/4 cup raisins 1 tablespoon chopped fresh cilantro leaves 1 tablespoon mild curry powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon pine nuts, roughly chopped 3 cups water 1 teaspoon salt 1 cup short-grain sushi rice 1/4 cup rice wine vinegar Instructions: Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. Next place the curried chicken salad horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi, and soy sauce. Heat olive oil in a large skillet over medium heat. Add chicken and saute until fully cooked through. Remove chicken from pan. Add onion and garlic and saute for 2 to 3 minutes. Add coconut milk and bring to a simmer. Meanwhile, chop the chicken finely and return it to the pan. Add the raisins, cilantro, curry powder, salt, pepper, and pine nuts. Simmer for about 10 to 15 minutes or until the mixture is thick. Remove from heat and cool completely before using. Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using.
Sweet and Sour Stir-Fried Pork with Pineapple 1 cup brown rice 1/4 cup low-sodium soy sauce 1/4 cup rice vinegar 3 tablespoons sugar 1 1/4 pounds pork tenderloin, trimmed 1 tablespoon cornstarch Kosher salt and cracked black pepper 1 tablespoon peanut oil 2 cloves garlic, minced 2 bell peppers (any color), sliced 1/2 cup diced fresh pineapple 4 scallions, thinly sliced on the diagonal 2 tablespoons roasted peanuts, chopped (optional) Instructions: Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.
Rugby BBQ Pig 1 whole pig 1 small can tomato paste I big can chipotle peppers 1 1/2 cups red pepper flakes Pinch black peppercorns 2 cups apple juice 1/2 gallon apple cider Instructions: Preheat grill. Place pig on the grill. Mix all ingredients together in a saucepan and bring to a simmer on the fire. Let it simmer while pig cooks on grill. Flip the pig then baste with sauce.
Double Chocolate and Mint Cookies 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces 2 tablespoons unsalted butter, at room temperature 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces Instructions: Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes. Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes. Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack. Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool).
Moon Pie 1 stick (1/2 cup) unsalted butter, plus more for greasing 2 teaspoons marjoram 1/2 cup granulated sugar 1/8 teaspoon salt 2 large egg whites 1 cup all-purpose flour 4 sheets gelatin 1 cup granulated sugar 1/3 cup light corn syrup 1/4 cup good-quality honey 4 large egg whites (about 1/2 cup), at room temperature Pinch of salt 1 tablespoon vanilla bean paste Instructions: For the moon pie cookies: Preheat the oven to 375 degrees F. Grease 2 large baking sheets. Melt the butter with the marjoram in a large saucepan on low heat. Remove from the heat and stir in the sugar and salt. Add the egg whites one at a time and stir until well blended after each addition. Stir in the flour. Drop the batter by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets. Bake, one baking sheet at a time, until the edges of the cookies are browned (the centers should remain pale), 8 to 10 minutes. Immediately remove the cookies to wire racks to cool completely. For the marshmallow filling: In a small bowl, soak the gelatin in 2 cups of cool water to soften. In a small saucepan fitted with a candy thermometer, mix together the sugar, corn syrup and honey. (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses.) Place the saucepan over medium-high heat. Meanwhile, in the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt. When the sugar syrup reaches about 210 degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy. When the syrup reaches 245 degrees F, while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk (or some of the syrup will splatter and stick to the sides of the bowl). Continue mixing. Scrape the gelatin and 1/3 cup of the soaking water into the pan that you used for the syrup. There should still be enough residual heat left in the pan from making the syrup to dissolve the gelatin. Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla paste and continue to whip until the mixture feels completely cool when you touch the outside of the bowl, about 5 minutes. Immediately pipe the marshmallow into the cookies and sandwich.
White Claw Lime Cupcakes Nonstick cooking spray One 15.25-ounce box super moist vanilla cake mix One 12-ounce can White Claw Natural Lime Hard Seltzer 3 large eggs 3/4 cup lemon curd One 16-ounce can vanilla frosting 8 lime-flavored jelly fruit slices, each cut into thirds (24 pieces total), for decorating Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray. Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until lightly browned and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Turn cupcakes out onto a wire rack and cool completely. Meanwhile, stir 2 tablespoons of the remaining lime seltzer with the lemon curd in a small bowl until combined. Set aside until ready to assemble. Scoop out\u202fa 1/2-inch-wide and 1/2-inch-deep\u202fhole from the center of each cupcake\u202ftop using a small measuring spoon.\u202fFill each hole with the spiked lemon curd\u202f(about 1 1/2 teaspoons per cupcake).\u202f Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Transfer to a piping bag fitted with a large round pastry tip. Pipe the frosting onto the cupcakes to cover the curd, leaving the edge exposed. Top each with a lime candy wedge.
Hummus 1 (15-ounce) can chickpeas, rinsed and drained 3/4 cup water 1/2 cup tahini 5 tablespoons plus 2 teaspoons freshly squeezed lemon juice 1 1/4 teaspoon kosher salt 1 clove garlic 3 tablespoons extra-virgin olive oil, plus more for serving Freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley leaves Serving suggestion: Assorted flat breads, and brine-cured olives Instructions: In a food processor, combine the chickpeas, water, tahini, 5 tablespoons lemon juice, salt, and garlic and puree. While the motor is running, pour in the olive oil and process until fully incorporated. Season with pepper, to taste. Store in the refrigerator for 6 hours, for the flavors to come together. When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley. Transfer to a serving bowl or platter and drizzle with olive oil. Serve with flat breads and olives. Store any leftover hummus in the refrigerator for up to 2 days.
Alicha Misir 1/4 cup olive oil or vegetable oil 1 small yellow onion, finely chopped 1 teaspoon finely chopped garlic 1/2 teaspoon finely chopped peeled fresh ginger 1/2 teaspoon ground turmeric 2 to 3 cups hot water 1 cup dried red lentils, rinsed and drained Kosher salt 1 jalapeño, sliced Injera or rice, for serving 3 tablespoons olive oil, plus more if needed 2 large tomatoes, chopped 1 jalapeño, sliced into thin rounds 1 lime, juiced 1/2 small yellow onion, finely chopped Kosher salt Instructions: For the lentils: Start with warming the oil in a medium pot over medium-high heat. Add the onions and cook, stirring often, until softened and translucent, about 3 minutes. Add the garlic, ginger and turmeric and cook, stirring, until fragrant, 2 to 3 minutes. Gradually add 2 cups of the hot water and bring it to a boil. Add the lentils and 1/4 teaspoon salt and cook, stirring occasionally and adding the remaining hot water as needed, until the lentils are thickened and can be broken with a spoon, 7 to 10 minutes. Add the jalapeño, cover and simmer for 2 minutes and let it settle. Add more salt, to taste. For the tomato salad: Stir to combine the olive oil, tomatoes, jalapeno, lime juice and onion in a medium bowl. Season with salt and add additional olive oil if needed. Serve the alicha misir over a flat piece of injera with the tomato salad and rolled, sliced injera on the side. It also can be served spooned over rice.
Grandma's Sugar Cookies 1/2 cup margarine 3/4 cup granulated sugar 1 tablespoon milk 1 egg 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder Instructions: Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks.
Herb Marinated Chicken with Piquillo Pepper-Nicoise Olive Relish and Fork Mashed Potatoes with Olive Oil and Parsley 1/4 cup sherry vinegar 2 tablespoons honey 1 tablespoons ancho chile powder 10 garlic cloves, coarsely chopped 1/4 cup fresh oregano leaves 1 cup olive oil 2 whole chickens, 2 1/2 pounds each, butterflied 8 piquillo peppers, drained and thinly sliced 1/3 cup pitted and coarsely chopped nicoise olives 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme leaves 1/4 cup coarsely chopped parsley 1/4 cup sherry vinegar 1 tablespoons honey Salt and freshly ground pepper 5 all-purpose potatoes 2 tablespoons unsalted butter 3 tablespoons extra virgin olive oil Kosher salt, to taste 1/4 cup finely chopped flat leaf parsley Instructions: For the chicken: Combine all ingredients except chicken in large baking dish. Add chickens and turn to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 375 degrees F. Remove chicken from marinade and sear skin side down in a large saute pan until golden brown, then turn and cook other side until golden brown. Place chickens on baking sheet and bake until cooked through, about 15 to 17 minutes. For the Relish: Combine all ingredients in a bowl. For the Potatoes: Bake potatoes in a 375 degree F. oven until soft. Peel and place them in a warm bowl. Add butter and olive oil and mash with a fork until mixed but not smooth. Season with salt and fold in parsley.
Peel and Eat BBQ Shrimp 1/4 cup smoked sweet paprika 2 tablespoons ancho chili powder 2 tablespoons light brown sugar 2 teaspoons ground cumin 3 tablespoons canola oil 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 pounds (21 to 24 count) large shrimp, shell on 6 cloves coarsely chopped fresh garlic 1/2 cup thinly sliced green onion, divided Special equipment: wooden skewers, soaked in water for about 25 minutes Instructions: Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl. Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp. Heat your grill to high. Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
Bamboozled Berry Cheesecake Shake 3 scoops vanilla ice cream 2 ounces whole milk 1 tablespoon Berry Compote, plus more for topping, recipe follows 1 slice prepared cheesecake with graham cracker crust 1-ounce berry-infused vodka, optional Whipped cream, for garnish 1 cup blackberries 1 cup blueberries 1 cup raspberries 1 cup strawberries 1 cup sugar 1/4 teaspoon salt Instructions: In a blender, add the ice cream, milk, berry compote and cheesecake. If an adult version is desired, also add the berry-infused vodka. Blend all ingredients until smooth. Transfer to a glass and top with whipped cream, Berry Compote and serve. Add the blackberries, blueberries, raspberries, strawberries, sugar, 1/4 cup water and salt in a small saucepan. Bring to a boil and simmer for 10 minutes. Remove from the heat and allow to cool completely.
Chocolate Covered Kiwi Pops 2 kiwis, peeled and sliced into rounds 2 tablespoons coconut oil 8 ounces small pieces of chocolate (dark, milk or bittersweet) Instructions: Make a small slit on the side of each kiwi round and stick a craft pop stick in it. Place the kiwi pops on a baking sheet and freeze until solid. Melt the coconut oil and chocolate over a double boiler of simmering water, stirring until melted. Turn off the heat. Dip each frozen kiwi pop into the chocolate, letting the excess chocolate drip back into the double boiler. Place on a baking sheet lined with parchment paper. Place in the freezer until hard and crisp, 10 to 20 minutes.
Buffalo Chicken Pot Pie 4 tablespoons unsalted butter 2 cloves garlic, minced 1 small onion, diced 3 stalks celery, diced 2 medium carrots, diced Kosher salt 1/2 cup all-purpose flour 1 1/2 cups chicken stock 1 cup whole milk 2 1/2 cups shredded cooked chicken meat 1/2 cup frozen green peas 1/4 cup hot sauce, such as Frank's 2 tablespoons sour cream One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts) 1/2 cup crumbled blue cheese 1 large egg Instructions: Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes. Preheat the oven to 425 degrees F. Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp. Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.
Funky Fried Chicken Canola oil, for frying 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons kosher salt, plus additional for seasoning 2 tablespoons freshly ground black pepper 1 tablespoon cayenne 1 tablespoon paprika 2 (3 1/2-pound) whole chickens, cut into 10 pieces each and trimmed of fat 4 cups all-purpose flour Instructions: In a large skillet, add canola oil over medium heat. In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes. In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve.
Broccoli and Burger Pizza 1 pound ground beef Flour, for dusting board 1 packet pizza dough, premade 6 ounces marinara pizza sauce 8 ounces mozzarella, shredded 1/2 cup broccoli, steamed Instructions: Preheat oven to 350 degrees F. In a medium saute pan on high heat, brown ground beef and then drain oil. Using flour on the rolling pin and area, roll out pizza dough until 12-inches in diameter. Using a large spoon; spread sauce over the whole pizza dough leaving 1/2-inch from edge unsauced. Add mozzarella and then ground beef and broccoli over the sauce. Place pizza on a large sheet tray and place in preheated oven for 12 to 15 minutes. Remove pizza from oven, cut in 1/8ths and serve.
Sausage Gravy Stuffed Biscuits 4 ounces ground breakfast sausage (sweet or hot) 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1/4 teaspoon mustard powder 1/2 teaspoon finely chopped rosemary leaves 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1 cup whole milk 1/4 teaspoon Worcestershire sauce 3 cups all-purpose flour 2 tablespoons baking powder 1 tablespoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black pepper, plus more to finish 14 tablespoons cold unsalted butter, cut into 1/4-inch cubes 1 1/4 cups buttermilk, plus 2 more tablespoons to finish Instructions: For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute. Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a \u201cdam\u201d using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes). For the biscuits: Position racks in the upper and lower thirds of the oven and\u202fpreheat it to 425 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions. Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes. Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper. Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.
Cleopatra's Chicken Salad 1 1/2 pounds chicken tenders or boneless breast meat 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/4 teaspoon (a couple of pinches) crushed red pepper flakes 4 cloves garlic, crushed 1/2 cup (a generous splash) dry white wine 1/2 lemon, juiced A handful of chopped flat leaf parsley Coarse salt and black pepper 1 (2 ounce) tin anchovy, drained 4 large cloves garlic, cracked away from skins and finely chopped 1/2 cup extra-virgin olive oil 2 teaspoons (several drops) Worcestershire sauce 1 lemon, juiced 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle Coarsely ground black pepper, to your taste 1/2 cup (a couple of handfuls) grated Parmigiano 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped Instructions: If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve. To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.
Mini Shrimp Rolls Kosher salt 1 bay leaf 1 pound medium shrimp, peeled and deveined 1 rib celery, minced 1 small shallot, minced 1 tablespoon chopped fresh tarragon 1/3 cup mayonnaise 1/2 teaspoon Dijon mustard 1/2 lemon, juiced Freshly ground pepper 12 slider rolls, split 3 tablespoons butter 1 clove garlic, minced Instructions: Heat the broiler. Bring a large pot of water to a simmer. Add a large pinch of salt, bay leaf and the shrimp and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking. Dry very well with paper towels and then chop the shrimp. Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp. Combine the butter and garlic together in a medium-size microwave-safe bowl and melt in the microwave until melted, about 20 seconds. Brush the top and bottoms of the rolls with the garlic butter. Place under the broiler and cook until toasted and golden brown, about 2 minutes. Add about 2 tablespoons of the shrimp mixture to the bottom bun and top with the remaining bun halve. Secure with a bamboo skewer. Serve immediately.
Tyropitakia-Cheese Pies 1/2 pound feta, crumbled 1/2 pound ricotta 1/2 cup kasseri, grated 1/4 pound cream cheese 1/2 pound butter, melted Chopped parsley to taste Grating nutmeg, to taste 2 eggs, well beaten 1 package commercial phyllo pastry White pepper, to taste Instructions: To make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side.
Ginger Pear Cake 1/4 cup unsalted butter 2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks 1/2 cup dark brown sugar 2 teaspoons pumpkin pie spice 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 3/4 teaspoon baking soda 1/2 teaspoons baking powder 1/4 teaspoon fine salt 1/4 cup milk 1/2 cup dark molasses 2 large eggs 1/4 cup water Confectioners' sugar, for dusting, optional Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat. Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter. Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.
Horchata 1 quart nonfat milk 2 quarts water 4 cinnamon sticks 1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in blender 3/4 cup sugar 1 tablespoon vanilla extract Instructions: Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half, 2030 minutes. Strain into a large saucepan and add the water and cinnamon sticks. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve. Combine the rice flour, sugar and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers.
Green Fig and Tofu Salad: Goi Va Tron Dau Hu 1 bird's eye chile, finely sliced 2 tablespoons sugar 3 tablespoons warm water 2 tablespoons soy sauce 1 tablespoon pineapple juice 5 green figs 10 1/2 ounces/300 g fried tofu, finely sliced 3 tablespoons sesame seeds, toasted Pinch freshly ground black pepper 10 fresh green mint leaves, roughly sliced* (See Cook's Note) 10 fresh Vietnamese mint leaves, roughly sliced* 5 perilla leaves, roughly sliced* 5 fresh fish mint leaves, roughly sliced* 5 sawtooth coriander leaves, roughly sliced* 1 long chile, julienned 4 tablespoons roasted peanuts, finely crushed Instructions: For the dressing: Combine the chile, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside. Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes. Remove the figs, peel, then cut in half and finely slice. In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing. Garnish with fresh chile and peanuts.
Sugar-Cranberry Pie 1 tablespoon butter 5 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 2 teaspoons salt 2 cups shortening 2/3 cup plus 2 tablespoons ice water 1 tablespoon butter 4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices 1 1/2 cups sugar, divided 3 whole cloves 1 teaspoon fresh lemon juice 1 tablespoon light corn syrup 1 tablespoon cornstarch 1 tablespoon fresh orange zest 1 bag (24 ounces) fresh cranberries 1 cup granulated sugar Vanilla or nutmeg ice cream (optional) Instructions: For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area. Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers. Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest. Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate. For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl. Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit. In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together. Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools. To assemble: Preheat the oven to 425 degrees F. Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book. Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool. When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.
Butternut Squash-Bacon Polenta Bites 8 ounces thick-cut bacon (about 4 slices) 1 small butternut squash (2 to 3 pounds), peeled, seeded and cut into 1/2-inch cubes (about 4 cups) Kosher salt and freshly cracked black pepper Nonstick cooking spray, for the baking dish 2 tablespoons butter 1 leek, cleaned and diced 1 teaspoon fresh thyme leaves 1/2 teaspoon paprika 2 cloves garlic, minced 1 1/2 cups chicken stock 1 cup stone-ground polenta, such as Bob's Red Mill 2 large eggs, lightly beaten 1 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Arrange the bacon in a single layer on the baking sheet. Bake until crispy, 25 to 30 minutes. Remove to a cutting board. Add the butternut squash to the baking sheet. Sprinkle with 1/2 teaspoon salt and a few cracks black pepper. Toss the squash until it is fully coated in the bacon fat and spices. Bake until the squash is tender, 15 to 20 minutes. Set aside. Leave the oven on. Meanwhile, spray a 9-by-13-inch baking dish with nonstick cooking spray. Melt the butter in a medium saucepan over medium-high heat. Add the leeks and cook, stirring occasionally, until softened and starting to brown, 2 to 3 minutes. Add the thyme, paprika and garlic and cook for 1 minute more. Season with salt and pepper. Pour in the chicken stock and 2 cups water. Use a wooden spoon to scrape up any remaining browned bits. Bring to a boil and slowly add the polenta, stirring constantly with a wooden spoon. Continue to cook, stirring frequently, until the polenta is thickened and cooked, about 5 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper, then taste for seasoning. Whisk together the eggs and 1/2 cup of the Parmesan in a bowl or measuring cup. Whisk the egg mixture into the polenta, then pour the polenta into the prepared baking dish. Chop the bacon and mix it into the squash. Spoon the squash and bacon evenly over the polenta, then use a spatula or your hands to press it into the warm polenta. Top with the remaining 1/2 cup Parmesan. Bake until set and brown on top, 15 to 20 minutes. Let cool to room temperature, then cut into squares and serve as finger food.
Pumpkin Martini Recipe 3 ounces Infused Spiced Pumpkin Vodka 1 ounce Amaretto Toasted pumpkin seeds for garnish Instructions: Combine ingredients in a shaker with ice. Stir gently and strain into a chilled cocktail glass.
Basmati Rice Salad 2 cups basmati rice, rinsed until water runs clear and drained well 3 tablespoons vegetable oil 1 large onion, thinly sliced 2 cloves garlic, chopped 1 cinnamon stick 1 bay leaf 2 cloves 1 cardamom pod 1/2 teaspoon cumin 3 1/2 cups boiling water 1/2 cup golden raisins Salt and freshly ground pepper 1/2 cup cashews Instructions: Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
Fish with Asparagus and Burst Tomato-Shrimp Sauce 2 teaspoons olive oil 2 fluke fillets, skin removed, cleaned (about 6 ounces) 2 teaspoons ground coriander 2 teaspoons salt All-purpose flour, for dusting 1/4 cup white wine 2 cloves garlic, minced 1 pint mixed cherry tomatoes 6 large shrimp, peeled and deveined 1 small bunch asparagus, tough stems removed 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh oregano Instructions: Heat the olive oil over medium-high heat in a medium saute pan. Sprinkle the fluke with the coriander and salt and then dredge on both sides in some flour, tapping off the excess flour (you want just enough to coat). Place the fillets in the hot pan and cook until golden brown on the first side, about 3 minutes. Flip and cook an additional minute on the second side, or until cooked through. Remove from the pan and set aside. Deglaze the pan with the white wine and cook until reduced by half. Add half of the minced garlic and the cherry tomatoes and shrimp. Cook until the shrimp is pink and cooked through and the tomatoes have burst, about 5 minutes. Remove from the heat and stir in the basil and oregano. Meanwhile, add the asparagus to a pot of salted boiling water and cook until bright green but not completely tender, about 3 minutes. Shock in an ice bath and place on paper towels to dry. To a skillet over medium heat, add the olive oil, the remaining garlic and the blanched asparagus. Cook until hot and tender. To serve, arrange some asparagus on a serving plate, top with a fish fillet and then with some sauce.
Jalapeno Honey Butter Grilled Corn 4 ears of corn, shucked and cut in half 1 stick (8 tablespoons) salted butter 2 tablespoons honey 2 whole cloves garlic, smashed 1/2 cup crispy fried jalapenos, crushed, such as French's Chili lime seasoning, such as Tajin, for garnish Instructions: Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat. Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total. While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey. Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.
Rice Bowls with Fried Eggs 3 cups broccoli florets (about 8 ounces) 2 tablespoons vegetable oil 2 cups sliced shiitake mushrooms (about 6 ounces) 1 small bunch scallions, chopped 1 cup frozen shelled edamame, thawed (about 6 ounces) 1 8-ounce can sliced water chestnuts, drained and rinsed 1 cup bean sprouts 1 cup snow peas, trimmed and halved (about 3 ounces) 1/4 cup low-sodium teriyaki sauce 1 tablespoon Sriracha, plus more for serving 3 cups cooked brown rice 4 large eggs Instructions: Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes. Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.
Cubano Sandwich 1 boule, sliced 3 tablespoons butter, for bread Dijon mustard to taste 1/4 pound sliced ham 1/4 pound sliced pork tenderloin 1/4 pound Swiss cheese Instructions: Butter the outer sides of the bread and spread mustard on the inside. Build the sandwich using sliced ham, pork tenderloin, Swiss cheese, and sliced pickles. In a medium sized skillet over medium-high heat, add the sandwich and using the weight of another heavy skillet, press the sandwich until flat and golden brown on each side.
Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes 1 1/2 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon kosher salt 1 cup hazelnut liquor (recommended: Frangelico) 1 cup cocoa powder (recommended: Valrhona) 1 cup butter, room temperature 1 cup dark brown sugar 1 cup granulated sugar 3 eggs 1 cup buttermilk 1 tablespoon vanilla extract 1 1/2 cups whole hazelnuts 1/3 cup hazelnut spread (recommended: Nutella) 3 to 4 tablespoons hazelnut liquor (recommended: Frangelico) 1/2 cup flour, for coating Chocolate Ganache, recipe follows 1/2 cup heavy cream 3/4 cup semisweet chocolate chips 1/2 teaspoon espresso powder, optional 1 teaspoon vegetable oil, optional Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners. Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Whisk the hazelnut liquor and cocoa powder together until combined. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, until each has been incorporated. Add the buttermilk and vanilla extract and mix until fully combined. Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling. For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand. With your hands, form the paste into balls about the size of a very large cherry. Roll the balls lightly in the flour to absorb any excess liquid. To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. Place 1 ball of filling in each liner, and then cover the filling with the remaining batter so each cupcake is about 3/4 of the way full. Bake until a toothpick inserted into the center comes out clean, 20 minutes. Cool the cupcakes completely. Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool. In a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes. The cream should be very hot to the touch. While the cream is being heated, place the chocolate chips and espresso powder in a medium heat-proof bowl. Once the cream is ready, pour it on top of the chocolate chips and whisk until the chocolate is completely melted and the mixture has thickened. Whisk in the vegetable oil for extra shine.
Almond Orange Crusted Chicken with Fennel Arugula Salad 1 orange 2 eggs whites 3/4 cup sliced almonds, coarsely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup all purpose flour 4 pieces thin-sliced boneless, skinless chicken breast (about 1 pound total) Cooking spray 1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons (about 1 cup) 4 cups arugula, lightly packed, coarsely chopped if leaves are large 2 tablespoons extra-virgin olive oil 2 tablespoon fresh lemon juice Instructions: Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat. Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside. In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate. Remove the pre-heated baking sheet from the oven and spray with cooking spray. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden. While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat. To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Pear and Berry Napoleon 2 cups red wine 1 cup apple juice 1/4 teaspoon cinnamon 1 lemon, juiced 4 ounces sugar substitute Clear glaze, as needed (available at commercial pastry supply stores) 3 cups sliced pears 1 pint mixed blueberries, blackberries and raspberries 2 quarts skim milk 4 ounces margarine 1 vanilla bean, split 8 egg substitutes 1 1/2 ounce sugar substitute 3 1/2 ounces cornstarch 1 cup light whipping cream, whipped Phyllo sheets Vegetable spray Sugar substitute Instructions: For the Pears: Put wine, juice, cinnamon, lemon juice, and sugar substitute in a pot, and bring to a boil. Take off the heat and add some clear glaze to slightly thicken the mixture. Add the sliced pears to the mixture and cool. Pastry Cream: Bring to a boil the milk, margarine, and split vanilla bean. Combine eggbeaters, sugar, and cornstarch and add to boiled milk. Cook until thick. Fold pastry cream with some whipped cream. Napoleon Sheets: Cut phyllo into rectangle shape. Spray each layer with vegetable spray (4 layers total). Sprinkle top with sugar substitute and bake until golden brown. Each set of Napoleon requires 3 rectangles per order. Pear and Berry Napoleon Assembly: In the center of a plate, layer a dollop of pastry cream, a phyllo square, a dollop of cream and berries. Repeat with another phyllo square, pastry cream, and berries. Top with phyllo square and a light sprinkle of powdered sugar. Spoon pears around. Repeat with remaining ingredients.
Macaroni and Cheese with Lobster and Summer Truffles 2 ounces butter 2 shallots, chopped 2 ounces all-purpose flour 1 quart milk, scalded 12 ounces mascarpone cheese 8 ounces fava beans, blanched Kosher salt and freshly ground white pepper 3 ounces panko, Japanese bread crumbs 3 ounces Parmesan cheese, grated fine 1-ounce white truffle oil 2 (1 3/4 pound) Maine lobsters, blanched and shelled 1-ounce summer truffles, sliced thin 1 pound macaroni pasta, cooked al dente 2 tablespoons Italian parsley, chopped fine Instructions: SAUCE: In a heavy bottom saucepan over low-medium heat, melt the butter. Add the shallots and lightly sweat. Add the flour, stirring in with a wooden spoon, lightly browning for 5 minutes. Add the scalded milk and stir constantly with a wire whisk. Add the mascarpone cheese and fava beans. Season with kosher salt and white pepper to taste. Remove from heat and reserve. CRUST: Mix the panko, Parmesan cheese and parsley in a stainless steel mixing bowl. Moisten with truffle oil. Season lightly with kosher salt and white pepper. In each of the cassoulet dishes, slice 1/2 of a lobster, arranging it in a circular pattern in the center of each dish. Reserve claws. Layer slices of summer truffles on top of the lobster. Add the macaroni to the sauce base, adjust the seasoning with salt and white pepper. Cover the lobster with the macaroni and sauce, dividing it evenly between the 4 dishes, filling up to the top. Place lobster claw in the center of each dish. Cover with the breadcrumb topping. Place in a preheated oven at 350 degrees until the top is golden brown and the cassoulet is hot all the way through (about 15 minutes). Serve with Louis Roderer L'Ermitage cuvee and enjoy!
Cantaloupe Red Wine Surprise 2 cups light red wine, preferably Pinot Noir 3 tablespoons sugar 1 cantaloupe, halved and seeds removed 1/2 lemon 1 tablespoon chopped basil leaves Instructions: Warm wine in a shallow saucepan over low heat; it should be steaming but not simmering. Dissolve sugar in wine; remove from heat. Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 30 minutes. Divide between 4 wine glasses and serve chilled.
Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette 2 fresh lemons 1/3 cup apple cider vinegar 3 garlic cloves, minced 1 teaspoon Dijon mustard 3 tablespoons chopped chives 1/2 packed cup fresh basil leaves, chopped 1/2 cup grated Parmesan 2 1/4 cups extra-virgin olive oil Freshly ground black pepper 1 (16-ounce) can dark red kidney beans 1 (16-ounce) can chick peas (garbanzo beans) 1 pound fresh green beans, trimmed and cut into 1-inch lengths, and steamed until just tender and allowed to cool 1 (16-ounce) can artichoke hearts, quartered 1 (16-ounce) can pitted black olives, drained 1 pound tri-color rotini pasta, boiled until al dente and allowed to cool 1 pound bay scallops, steamed until opaque and allowed to cool 3 (6-ounce) cans rock shrimp, drained 3 (6-ounce) cans albacore tuna, drained and separated into chunks 1 (8-ounce) bag fresh frozen peas, blanched, drained and cooled 1 pint grape tomatoes, halved 12 basil sprigs, for garnish Shaved Parmesan, for garnish Instructions: Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed. In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.) Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.
Grilled Tuna With Mojo 1/2 to 1 small fresh jalapeno or serrano chile 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil, plus more for grilling Handful fresh cilantro, coarsely chopped Juice of 4 limes Kosher salt and freshly ground black pepper 2 (12-ounce) tuna steaks (about 1 1/4 inches thick) 1 tablespoon extra-virgin olive oil Steamed green beans, for serving, optional Instructions: 1. Heat an outdoor grill or a stovetop grill pan to medium-high. 2. Halve chile lengthwise, remove stem, and scrape out seeds.(For maximum heat, do not remove seeds.) Thinly slice chile and set aside. 3. Stir garlic and olive oil together in a medium microwave-safe bowl, cover loosely with plastic wrap, and microwave on HIGH until garlic is soft and aromatic, about 2 minutes. Stir in chile, lime juice, cilantro, and 1 teaspoon salt to hot oil. Set mojo aside to cool until ready to serve. 4. Brush tuna with olive oil and season generously with about 1/2 teaspoon salt and black pepper, to taste. Grill, turning once, until distinct grill marks are seared into fish, 3 to 5 minutes per side for medium rare or 4 to 6 minutes for medium-well. Let rest for 5 minutes. 5. Slice each tuna steak in half, divide among plates, and drizzle with some of mojo. Serve with green beans and any remaining sauce on the side.
Upside-Down Butternut Squash Tart 1 sheet frozen puff pastry from a 17.3-ounce box, defrosted 1/3 cup granulated sugar Two 2-pound butternut squash 2 tablespoons fresh thyme leaves, chopped 2 tablespoon fresh sage leaves, chopped Kosher salt Freshly grated Parmesan, for garnish Instructions: Position an oven rack in the middle of the oven and preheat to 400 degrees F. Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use. Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes. Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles. Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top. Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.
Super Apple Pie 6 ounces unsalted butter, cut into 1/2-inch pieces 2 ounces vegetable shortening, cut into 1/2-inch pieces 5 to 7 tablespoons applejack 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting 1 teaspoon table salt 1 tablespoon granulated sugar 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples 1/2 cup sugar, divided 3 tablespoons tapioca flour 2 tablespoons apple jelly 1 tablespoon apple cider 2 teaspoons freshly squeezed lime juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground grains of paradise Instructions: For the crust: Place the butter, shortening and applejack into the refrigerator for 1 hour. In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated. Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight. For the filling: Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise. For assembling and baking the pie: Preheat oven to 425 degrees F. Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
Strawberries with Balsamic Vinegar 4 cups strawberries, quartered 4 tablespoons balsamic vinegar 2 tablespoons sugar Freshly ground black pepper Instructions: Toss the strawberries, balsamic vinegar, sugar, and freshly ground black pepper to taste, in a mixing bowl. Divide the berries among martini glasses and serve immediately.
Turkey-Snow Pea Grain Bowl 1 cup quinoa 1/4 cup pine nuts 1/4 cup extra-virgin olive oil 1 red onion, thinly sliced 1 pound ground turkey 3 cloves garlic, sliced 1/2 teaspoon pumpkin pie spice Kosher salt and freshly ground pepper 8 ounces snow peas, halved 3/4 cup fresh mint, roughly chopped 3/4 cup fresh parsley, roughly chopped 1/4 cup pomegranate seeds Instructions: Cook the quinoa as the label directs; fluff with a fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper. Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with the mint, parsley and pomegranate seeds.
Chicken a la King 1/4 cup plus 1 tablespoon unsalted butter 2 large shallots, minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 3 3/4 cups chicken broth, homemade or low-sodium canned 6 sprigs plus 1 tablespoon minced flat-leaf parsley 1 sprig fresh thyme 1 teaspoon kosher salt, plus more, to taste 1/2 teaspoon freshly ground black pepper, plus more, to taste Pinch cayenne pepper Pinch freshly grated nutmeg 1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices 1/2 cup creme fraiche or heavy cream 4 cups 1-inch cubed poached chicken, recipe follows 1 tablespoon snipped fresh chives Serving suggestions: Buttered noodles, toast points, biscuits, or crepes 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Instructions: In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently. Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche. Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 to 6 servings
Peanut Butter and Jelly Cheesecake 20 whole chocolate sandwich cookies, such as Oreos 3 tablespoons unsalted butter, melted 2 tablespoons sugar Pinch salt 2 1/2 pounds cream cheese, room temperature 1 1/2 cups sugar 3/4 cup sour cream 5 eggs 2 yolks 1/2 teaspoon salt 1 teaspoon vanilla 3/4 cup creamy peanut butter 1/2 cup jelly (if you are using one that is pale, you may consider a drop of food coloring to perk up the color) 2 cups heavy cream 2 tablespoons unsalted butter 1 pound semisweet or bittersweet chocolate, finely chopped Instructions: Making the cheesecake: Preheat the oven to 325 degrees F. In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt. Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set. In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream. Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla. Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second. Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top. Very carefully add the jelly batter over the peanut butter batter. Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly. Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic. Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan. To make the ganache: In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth. Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache. Let the cake sit on the rack until the ganache has set up, about 45 minutes. To decorate the sides see the above video. Use a thin knife, dipped in a pitcher of hot water to cut the cake. When you cut into it, the peanut butter and jelly layers will reveal themselves.
Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust 2 cups macadamia nuts 7 scallops 3 tablespoons macadamia nut oil 1 bulb fennel 1 tablespoons water Salt and pepper 1 piece star anise Instructions: Toast the macadamia nuts in the oven for about 5 to 10 minutes until they are toasted blonde, watch them carefully as they burn quickly. Once they are toasted blonde, let them cool down and grind them. Cut 7 scallops into 2 horizontal pieces. Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely. Arrange them on a baking sheet and set aside. Remove the greens from the fennel and reserve for garnish or another use. Slice the bulb thinly and put the pieces in a small frying pan with the macadamia nut oil, water, salt, pepper, and star anise. Bring to a simmer and cover for 15 to 20 minutes, simmering slowly until it is the consistency of a compote. Set aside. Heat on high in the oven for 10 minutes before using. Put the sheet with the scallops in the oven only for 2 minutes just to stiffen the scallops and cook through. Place the fennel confit in the center of the plate and arrange the 3 1/2 roasted scallops in the shape of a fan. Garnish with the fennel greens.
Mock Colada 2 tablespoons freshly squeezed lime juice 1/2 cup pineapple juice 2 tablespoons coconut milk 1 tablespoon honey 1/4 cup coconut-flavor seltzer 2 maraschino cherries 2 small wedges fresh pineapple Instructions: Add 3 to 4 ice cubes to a cocktail shaker, plus the lime juice, pineapple juice, coconut milk and honey. Cover and shake to dissolve the honey and chill the drink. Strain into a 15- to 20-ounce hurricane glass filled with crushed ice. Top off with the seltzer. Spear the maraschino cherries and pineapple wedges on a cocktail pick for the garnish.
Creamy Cheddar Polenta with Fresh Herbs 1 cup whole milk Kosher salt 1 cup cornmeal (1/2 cup medium grind, 1/2 cup fine grind) 3 tablespoons butter 1 tablespoon extra-virgin olive oil 1 cup shredded sharp white Cheddar Freshly ground black pepper Assorted finely chopped fresh herbs, such as thyme and rosemary, for topping Instructions: Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time. Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper. Serve immediately in mini cups, topped with chopped herbs
Chilled Beets and Asparagus with Garlic Chive Blossoms 2 bunches baby beets, peeled and quartered 1 bunch asparagus, trimmed and cut on the bias 1 cup water 1/2 cup orange blossom water 1 1/2 cups sugar 1 tablespoon fresh lemon juice 1 bunch garlic chives with blossoms, roughly chopped 4 ounces goat cheese About 8 cups cleaned mixed greens, for serving Instructions: First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color! Place the quartered beets in a large saucepan and cover with cold water. Place over medium high heat and bring to a boil. Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender. Drain the beets and run them under cold water. Drain and set aside. As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes. Drain the asparagus and run it under cold water immediately. This is called blanching. Drain and add to the beets. In yet another saucepan, add the water, orange blossom water, sugar and lemon juice. Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly. Toss with the vegetables, and add the roughly chopped garlic chives. Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens.
5 Minute Bread Pudding 1 can sweetened condensed or reduced fat sweetened condensed milk 2 jiggers brandy Whipped cream in spray top canister from your dairy aisle Ground or grated nutmeg, for garnish 1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced 1/2 stick butter, softened Instructions: Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side. While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy. Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces baby arugula 1 cup all-purpose flour 3 large eggs, lightly beaten 2 cups panko breadcrumbs Salt and freshly ground black pepper Four 6-ounce boneless, skinless chicken breasts 6 tablespoons unsalted butter 2 tablespoons olive oil 4 ounces Red Hawk triple creme cheese (can substitute brie), thinly sliced 8 thin slices Virginia ham or prosciutto Instructions: For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Season with salt and pepper. For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper. Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness. Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess. Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs. Place on a baking rack set over a baking sheet. Preheat 2 large nonstick saute pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer. Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad.
Mini Spicy Shrimp Salad Sandwiches 2 tablespoons olive oil 1 pound (16-20 count) large shrimp, shelled and deveined 1 teaspoon kosher salt 1 teaspoon coarsely ground black pepper 1 shallot, minced 1 stalk celery, minced 1 jalapeno, minced 1/2 lemon, juiced 1 tablespoon chopped parsley leaves 1 tablespoon chopped chives Pinch cayenne 1/2 cup mayonnaise Sweet Onion Jam, recipe follows when ready to serve. 2 red onions, thinly sliced 1/2 cup red wine vinegar 1/2 cup dry red wine 1/2 cup sugar Pinch salt Pinch pepper In a medium saucepan, add the onions, vinegar, wine, sugar and salt and pepper. Cook over low heat until reduced by half. The liquid will become syrupy. Stir in the lemon juice and season with more salt and pepper, if needed. Instructions: 12 mini soft dinner rolls, toasted In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down. In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.
Chocolate Fondue 6 ounces bittersweet or semisweet chocolate, chopped 1/4 cup heavy cream 1 teaspoon pure vanilla extract Fruit, cake cubes, cookies, marshmallows and/or pretzels, for dipping Instructions: Put the chocolate, cream and vanilla in a medium microwave safe bowl and microwave in 30 second increments, stirring until the chocolate is melted and smooth. Serve warm with assorted dippers.
Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale 2 cups cilantro leaves 2 tablespoons pumpkin seeds 2 cloves garlic 3 tablespoons fresh lime juice 1/2 cup olive oil 1/4 cup freshly grated parmesan cheese Salt and pepper 6 cups fish stock 2 ancho chiles, soaked, seeded and julienned 1 cup cooked white beans 3 shallots, roasted, peeled and sliced thinly 1 tablespoon honey Salt and pepper Four 6 ounce salmon fillets Olive oil Salt and pepper 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper Salt and pepper 2 tablespoons red wine vinegar Instructions: For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste. For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste. For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness. For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Carrot Cake Whoopie Pies One 18-ounce box carrot cake mix 1 stick (4 ounces) unsalted butter, at room temperature 3 large room temperature eggs 1/2 cup raisins 1 carrot, grated 12 ounces room temperature cream cheese 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 1/2 teaspoons pure vanilla extract 1/2 cup finely chopped walnuts Instructions: For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins and carrots. Refrigerate for at least 30 minutes or up to 2 hours. Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely. For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy. To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat with the remaining cookies and filling. Arrange the pies on a serving platter and serve. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Superfood Dumplings 1 tablespoon canola or olive oil 3/4 cup minced or grated onions (about 1/2 medium onion) 1 1/2 tablespoons minced ginger (a 1-inch piece) 8 cloves garlic, minced or grated 14 ounces firm tofu, chopped into 1/4-inch pieces 2 tablespoons low-sodium soy sauce 1 teaspoon toasted sesame oil 2/3 cup 1/4-inch sliced scallions 1/2 cup shredded Napa cabbage (greens only), plus 2 to 4 whole leaves for steaming 1/2 cup shredded carrots (about 1/2 medium carrot) 2 tablespoons chopped fresh cilantro 3/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 egg, lightly beaten Twenty four 4-by-4-inch dumpling wrappers Low-sodium soy sauce Sliced scallions Instructions: For the dumplings: Heat the oil in a large nonstick skillet set over medium-low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the ginger and garlic and cook, stirring, until softened, about 1 minute. Add the tofu, increase the heat to high, and cook, stirring constantly, until the tofu is dry and golden, about 5 minutes. Add the soy sauce and sesame oil and cook until the liquid evaporates. Turn off the heat. Stir in the scallions, cabbage, carrots, cilantro, salt and pepper. Place the filling in a strainer and cool to handle, 10 to 15 minutes. Squeeze out any excess moisture. Place the mixture in a large bowl, add the egg and mix thoroughly. Fill a small bowl with cold water. Place a dumpling wrapper in your hand, then spoon 1 tablespoon of the filling into the wrapper. Use your finger to rub water along the edge of the wrapper and fold in half to enclose the filling, pressing the edges to seal tightly. Repeat for the remaining wrappers and filling. Line a bamboo steamer with cabbage leaves. Arrange the dumplings in a single layer so they are not touching, cover the steamer with a tight-fitting lid and cook over a water bath until the filling is firm and the wrapper is translucent and slightly gummy to the touch, 15 to 20 minutes. Depending on the size of the steamer, you may need to do this in two batches. For the sauce: Combine some soy sauce with sliced scallions. Serve the dumplings immediately with the dipping sauce.
Grilled Pineapple Cocktail 1 canned pineapple ring 2 ounces canned pineapple juice 2 ounces añejo tequila 1 ounce lime juice 1 lime wedge Instructions: Preheat a grill or grill pan to medium-high heat. Dry the pineapple ring with a paper towel; this helps the pineapple develop good grill marks. Grill the pineapple for 1 minute per side, then remove. Add the grilled pineapple to a 12-ounce glass, leaning it on the side of the glass. Fill the glass with ice, helping keep the pineapple in place. Add the pineapple juice, tequila and lime juice. Top with the lime wedge and enjoy.
Grilled Mushroom Salad with Pecan Vinaigrette 1/2 cup olive oil 2 tablespoons balsamic vinegar 2 teaspoons finely minced shallots 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper 1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake 2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress Pecan Vinaigrette, recipe follows 3 small ripe pears, peeled, cored and sliced 1/2 cup lightly toasted whole pecans Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish 1/3 cup toasted pecan oil 1/3 cup grapefruit juice 1 teaspoon brown sugar, or to taste 1 tablespoon finely chopped fresh mint Hot sauce, to taste Salt and freshly ground pepper Instructions: Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly. Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately. Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.
Lobster and Sea Scallops with Spring Vegetables 2 pounds wild mushrooms 2 quarts cold water 2 sprigs fresh thyme 1 large leek, washed and chopped 1 cup chopped carrot 1 cup chopped celery 2 cups chopped onion Salt and pepper 4 steamed whole lobsters 8 ramps sliced lengthwise in 1/2 4 tablespoons butter 1 large leek, washed and diced 4 cup wild mushrooms such as morels, chanterelles, trumpets, golden oyster 1 tablespoon chopped shallot 2 teaspoon chopped garlic 2 tablespoons olive oil 16 jumbo sea scallops washed and patted dry 8 ounces haricots verts, blanched 2 cups wild mushroom consomme Micro-greens Instructions: To make consomme: Put all ingredients into a stockpot and bring to a boil. Cook until liquid is reduced by two-thirds. Strain and season with salt and pepper, if necessary Take claws out of shells, try to keep whole. Take tails out of shells and cut in half. Blanch the ramps in boiling salted water for 8 to 10 minutes or until al dente. Melt 2 tablespoons of butter in a skillet over medium heat. Add the leeks and saute for 5 to 10 min. Add blanched ramps and cook until leeks and ramps caramelize to a golden brown. Sautee mushrooms with shallot and garlic in olive oil. Place a saute pan over high heat and add the remaining butter. Heat until butter turns golden brown, sear scallops on both sides until golden brown. If necessary, finish scallops in oven. Lay out 8 bowls and mound the leek and ramp mixture in the center. Next arrange the scallops, haricots verts and mushrooms. Lay the half tail down on the leeks and place the claw on top. Pour the hot consomme into the bowl and top with micro-greens and serve immediately.
Lemon Pizza 7 ounces pizza dough 2 tablespoons heavy cream 3 ounces mozzarella knots, shredded 6 thin slices ham 1/4 small onion, thinly sliced 2 teaspoons fresh lemon juice 1 cup loosely packed baby arugula Freshly ground black pepper Instructions: Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper. Buon Appetito!
Cavatelli alla Vodka 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 onion, minced Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 1 teaspoon crushed red pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/3 cup vodka One 28-ounce can crushed San Marzano tomatoes 1/2 cup heavy cream 1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen) Fresh basil, torn, for garnish Grated Parmigiano-Reggiano, for garnish Crusty Italian bread, for serving 2 1/2 cups 00 flour 1 cup semolina flour, plus more for sprinkling 1 cup room-temperature water 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt Instructions: Heat a saucepan over medium heat. Add the oil and butter and cook until foaming. Add the onions, season with a little salt and saute until translucent, about 10 minutes. Add the tomato paste and cook for another minute. Add the crushed red pepper, garlic and some salt and pepper. Cook for 15 more seconds. Add the vodka and deglaze the pan. Add the crushed tomatoes and simmer until the alcohol smell subsides, then add the cream. Let it cook down until it is slightly reduced and flavorful, about 8 minutes. Season with salt and pepper. Meanwhile, bring a pot of water to a boil and salt generously. Cook the pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Toss the sauce with the hot pasta and garnish with fresh basil and grated Parm. Serve with a crusty hunk of Italian bread. Combine the 00 and semolina flours with the salt on a clean working surface, form into a mound and make a well in the center. Combine the water, olive oil and salt and add the mixture a little at a time (see Cook's Note). Using a fork, start to mix the dry ingredients into the wet until a shaggy mass forms. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes. Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta lengthwise. Set aside on a clean town sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes. To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.
Tiramisu 5 fresh eggs, separated 5 tablespoons sugar 17 1/2 ounces mascarpone cheese 30 ladyfingers 2 cups espresso coffee 2 tablespoons coffee powder Instructions: Whip the egg whites until they form hard peaks, set aside. Whip the egg yolks with the sugar until you reach a pale yellow color. Whip in the mascarpone cheese for 5 minutes. Fold in the egg whites to the mascarpone cream and mix. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of ladyfingers soaked in the espresso coffee. Repeat this operation 2 more times. Finish with a mascarpone cream layer and sprinkle with the coffee powder.
Provencal Summer Squash and Potato Gratin Cooking spray 1 medium yellow summer squash (about 8 ounces) 1 medium zucchini (about 8 ounces) 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced 1/4 small sweet onion, such as Vidalia, thinly sliced Kosher salt and freshly ground black pepper 1 sprig fresh rosemary, leaves removed 1 tablespoon olive oil 1/4 cup (1 1/2 ounces) freshly grated Manchego cheese Instructions: Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray. Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes. Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
\Homemade\ Pizza Bursting with NatureSweet Cherry Tomatoes 1 pre-made 12-inch pizza dough or pre-baked crust 1/2 cup tomato or alfredo sauce 1 cup shredded mozzarella cheese 1 package NatureSweet Cherry Tomatoes, halved 1/4 cup grated parmesan cheese 2 tablespoons chopped fresh basil Instructions: Preheat oven to 450 degrees F or as directed on package for baking pizza. Spread sauce over pizza dough or crust. Top evenly with mozzarella cheese. Arrange tomatoes cut side up on cheese Sprinkle parmesan cheese on top of tomatoes Bake as directed or until cheese is bubbly and crust is browned. Top with basil after removing from oven. Let sit for 5 minutes and serve warm.
Yuca Fries with Sriracha-Lime Mayo 2 yuca, peeled and cut into wedges, 1/4-inch wide by 3 inches long 4 cups chicken stock 1/3 cup cider vinegar 2 cloves garlic, smashed 6 cups vegetable oil Kosher salt and freshly ground pepper 1/2 cup mayonnaise 1/4 cup chopped fresh cilantro, plus more for garnish 2 cloves roasted garlic 2 tablespoons fresh lime juice 1 tablespoon agave nectar 1/4 teaspoon Sriracha (an Asian chili sauce) Instructions: Combine the yuca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yuca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm. Serve with the sriracha-lime mayo.
Pistachio White Chocolates 1 cup unsalted roasted pistachios (if you can only find salted, that's fine; just omit adding salt) 1/2 cup white chocolate chips 1 tablespoon sugar 1/8 teaspoon kosher salt 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 2 cups milk or almond milk Instructions: For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes. For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
Grilled Pork Chops 1/4 cup olive oil 2 tablespoons Dijon mustard 2 tablespoons apple juice 2 tablespoons chopped fresh parsley, plus more for serving 1 teaspoon lemon zest plus 1 tablespoon lemon juice (1/2 lemon) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cloves garlic, minced 4 bone-in or boneless pork chops, thick sliced 1 tablespoon olive oil 1/2 Vidalia onion, diced 1 1/2 cups fresh or frozen mango chunks 2 tablespoons apple juice 1 piece lemon peel plus 1 tablespoon lemon juice (1/2 lemon) 1 tablespoon sugar 1/2 teaspoon ground cumin 2 apples, such as Gala or Pink Lady, peeled, cored and chopped 1 cinnamon stick Instructions: For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl. Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated. For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week. Preheat an indoor grill pan to medium heat. Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.
Fish Sandwich with Fra Diavolo Mayonnaise 2 cups lobster stock 1 cup canned plum tomatoes and their juices, coarsely smashed 2 tablespoons tomato paste 2 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped to a paste 1/4 teaspoon crushed red pepper 1 1/4 cup mayonnaise 1 cup finely chopped cooked lobster tail 2 teaspoons finely chopped fresh oregano Kosher salt and freshly ground black pepper 1 cup Chardonnay vinegar 3/4 cup sugar 1 tablespoon kosher salt 4 Fresno chiles, thinly sliced 1/4 head red cabbage, finely shredded 1/4 head green cabbage, finely shredded 1 cup fresh basil leaves, chopped 1/2 medium red onion, coarsely grated Finely grated zest and juice of 2 lemons 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 quart canola oil 1 cup all-purpose flour Kosher salt and freshly ground black pepper 4 large eggs 1 cup panko breadcrumbs 1 cup plain breadcrumbs 1 cup blue cornmeal Four 6-ounce halibut fillets 4 soft hoagie rolls, sliced in half and lightly toasted Instructions: For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes. While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes. Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes. Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes. Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours. For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.) For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer. Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper. Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess. Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt. To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos.
Kiwi Kutee 1-1/2 oz. light rum 1 whole kiwi, skinned and diced 1 oz. lime juice 1 oz. pineapple juice 3 oz. guava juice* Quarter cup freshly chopped guava Lime wheel Instructions: Blend all the ingredients until smooth. Pour into a tall glass filled with crushed ice. Garnish with a lime.
Black-Eye Pea Fritter 1 pound dried black-eye peas, picked through and rinsed 1 medium onion, minced 6 garlic cloves, minced 6 scallions, chopped 1/2 cup chopped parsley 1 teaspoon ground allspice 1/2 teaspoon cayenne powder 1 to 2 teaspoons kosher salt Freshly ground black pepper Vegetable oil, for frying Cilantro Yogurt Sauce, for dipping, recipe follows 1 cup plain yogurt 1/2 cup chopped cilantro 1 cup grated and squeezed cucumber 1 garlic clove, minced 2 tablespoons lime juice 1 teaspoon sugar Salt Pepper Instructions: In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins. In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl. In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour. Heat the oil to 350 degrees F, using a # 40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags. Serve with Cilantro Yogurt Sauce. Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve.
Chocolate Pudding Cake 7 ounces semisweet chocolate, finely chopped 2/3 cup whole milk 1/3 cup sugar 1 large egg yolk 1/2 pound (2 sticks) unsalted butter, softened 1 teaspoon pure vanilla extract Instructions: Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1 tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1 tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly, until the mixture thickens slightly and reaches 183 degrees on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2 tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with a plastic wrap and place it in the freezer for at leas 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and side of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.
Famous Maryland Chocolate Crab Pizza 12 ounces milk chocolate 2 ounces chocolate chips 1-ounce mini marshmallows 1/2 ounce crisped rice cereal 2 ounces white chocolate Instructions: Place a sheet of waxed paper on a cookie sheet. Pour tempered chocolate in circle. Pour chocolate chips, marshmallows and rice cereal on center of chocolate. Hand mix and spread in a 8 to 9-inch circle. Drizzle on white chocolate and add candy crabs of your choice for toppings (m&m's, peanuts, other candies, etc.) Let harden and enjoy.
Whole-Wheat Raspberry Muffins 1/2 cup old-fashioned rolled oats 1 1/2 cups whole-wheat pastry flour (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup vegetable oil 1/2 cup sour cream 1/2 cup packed light brown sugar 1 teaspoon pure vanilla extract 3/4 teaspoon finely grated lemon zest 2 large eggs 1 cup raspberries Turbinado sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Spread the oats on a rimmed baking sheet and cook until lightly toasted, 8 to 10 minutes; cool completely. Combine the toasted oats, flour, baking powder, salt and baking soda in a large bowl. Whisk together the oil, sour cream, brown sugar, vanilla, lemon zest and eggs in another large bowl. Fold the sour cream mixture into the flour mixture until just combined (a few lumps are okay), and then fold in the raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
Nordic Shrimp Toast 1 teaspoon whole coriander seed, toasted 1/4 cup fresh dill fronds plus 2 sprigs 1 lemon, zested and halved Kosher salt and freshly ground black pepper 8 ounces small shrimp, peeled, deveined and tails removed 1/2 cup cream cheese, at room temperature 1/2 cup 2 percent Greek yogurt 4 slices pumpernickel bread, toasted 1 Persian cucumber, very thinly sliced into half moons 3 radishes, very thinly sliced into half moons Instructions: Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use. Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture. Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board. Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds.
10-Minute Chicken, Corn and Kimchi Ramen 4 cups low-sodium chicken broth Three 3-ounce packages instant ramen noodles (flavor packets discarded) One 5-ounce package baby spinach (about 4 cups) 2 cups leftover shredded rotisserie chicken 2 cups kimchi 1 1/2 cups frozen corn kernels 2 tablespoons low-sodium soy sauce 3 scallions 4 sheets toasted seaweed snack Instructions: Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute. Meanwhile, slice the scallions and tear the seaweed into bite-size pieces. Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.
Spanish-Style Grilled Fish 4 large red onions, thinly sliced 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 1 head garlic, cloves separated and peeled 1 lemon, thinly sliced 1 bunch scallions, chopped 2 1/2 tablespoons sweet Spanish paprika 2 teaspoons cayenne pepper 2 to 3 sprigs rosemary 2 to 3 sprigs thyme Kosher salt 1 3-to-6-pound whole fish (such as striper, rockfish or sea bass), cleaned and scaled Vegetable oil, for brushing Instructions: Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour. Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt. Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan. Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes. Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes. To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture. Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.
Lexington-Style Barbecue Slaw 1/2 teaspoon cayenne pepper 2 teaspoons black pepper 2 tablespoons sugar Salt 2 teaspoons vinegar 1/2 cup ketchup 2 cups cabbage, chopped Instructions: In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
Germany's Version of the \South Philly Cheese Steak with a Twist\ 2 cups warm spring water 2 cups Gewurztraminer wine, at room temperature 1/2 cup granulated sugar 1 teaspoon orange zest 1 teaspoon lemon zest 1 orange, juiced (about 1/2 cup juice) 1 lemon, juiced (about 3 tablespoons) 1/2 cup grapeseed oil 1/2 cup salt 1/2 cup black peppercorns 2 fresh bay leaves 1 (36-ounce) trimmed boneless pork loin 4 ounces grapeseed oil 1 medium onion, peeled and julienned 1 (6-ounce) bratwurst, casing removed and ground 1 (2-pound) bag sauerkraut, drained 3 green apples, peeled, cored and julienned 4 ounces bock beer 12 ounces limburger cheese, skin removed (approximately 2 ounces each sandwich entree) 6 (8-inch) black pumpernickel roll with garlic (South Philly Hoagie style roll) 6 ounces sweet mustard (recommended: Hengstenberg Bavarian) Instructions: Brine: in a nonreactive container or resealable plastic bag combine the spring water, Gewurztraminer, sugar, citrus zest and juice, grapeseed oil, salt, peppercorns, and bay leaves. Set aside. Remove the pork loin from the package and pat dry to remove all the liquid, wash the pork loin under room temperature water and repeat the pat dry method. Next, trim some fat from the top of the pork loin and place the loin in the brine. Refrigerate for 24 hours below 41 degrees F or lower. Remove the pork and discard the brine. Lightly pat it dry and place it on a flat 1/2 sheet pan, lightly wrap in plastic, and put into the freezer. When the pork is slightly frozen, using a machine slicer (deli slicer) slice the frozen pork paper thin. Portion the pork loin into 6 servings of 5.6 ounces each if just a little heavy that is fine you have room for error with the extra ounces. Put each portion on small deli sheets or parchment paper and place them in the refrigerator until ready for use. Be sure to properly sanitize the deli slicer and wash it in hot soapy water. Finishing the sandwich: Preheat a large flat top \Philly Style\ gas griddle about 26 by 18-inches to 350 degrees F for 5 minutes. Pour 4 tablespoons grapeseed oil in the center of the griddle, spread evenly and let the oil get hot. Place the julienne onions on 1 side of the griddle and let them caramelize about 4 minutes. On the other side of the griddle, place the ground bratwurst and let cook through to an internal temperature of 155 degrees F. Chop the brats into smaller crumbles. When the brats and the onions are fully cooked, about 5 minutes more, toss them together and to one side of the griddle on low-heat (160 degrees F for hot holding). On the side that you just removed the brat and onion mixture, place the kraut and the julienned apples and cook until tender, another 4 minutes. When the kraut and the apples are fully cooked toss them together with the onions and brat's. Deglaze with the beer and reduce until it has evaporated. Hold the apple mixture with the onion and brats on the cooler part of the griddle. Remove the shaved pork loin from the refrigerator. Drizzle the last 4 tablespoons grapeseed oil on the part of the griddle that is at 350 degrees F and cook the shaved pork loin about 5 minutes. Lightly rough chop the shaved pork loin \Philly style\- place 1 spatula on a section of the pork loin and hold firmly and with a second spatula pull gently apart (pull away from each other and away from your body). When the shaved chopped pork loin is fully cooked and no visible blood, be sure it is fully chopped \Philly style\ toss with the warm kraut, onion, apple, and brats, and section into 6 (6-ounce) portions on the griddle. Top each portion with 2 ounces Limburger cheese. Place 1 sliced pumpernickel hoagie roll on top of the melted cheese/pork portion and place a spatula under it. Place one hand on top of the roll and flip sunny side up while catching the pork-melted cheese stuffed roll in the same hand that you use to place on the roll. Serve with mustard, German pickles and German beer.
Kale and Walnut Meatloaf with Sweet and Tangy Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 1/2 cups finely chopped stemmed kale 1 cup dried breadcrumbs 1/2 cup chopped walnuts 2 tablespoons chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/2 cup ketchup Kosher salt and freshly ground black pepper 2 tablespoons apricot preserves 2 teaspoons soy sauce 1 teaspoon ground ginger 1 teaspoon rice vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, kale, breadcrumbs, walnuts, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes. Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Miso Vinaigrette 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon miso paste Kosher salt and freshly ground black pepper Instructions: Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.
Pork and Venison Terrine 2 pounds pork shoulder or butt 1 pound venison, stew meat preferred 1 pound chicken liver, cleaned of bile 1 large onion 2 garlic cloves Several sprigs fresh thyme Several sprigs fresh parsley 2 teaspoons salt 2 teaspoons ground black pepper 2 eggs 1/4 cup heavy cream 1/4 cup brandy 3 tablespoons flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground mace Instructions: Preheat the oven to 325 degrees. Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind. Place the chicken liver in the bowl of a food processor and pulse to a fine paste. Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator. Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl. Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture. Mix well and chill the entire mixture for 30 minutes. Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer. Cook the terrine in a water bath in the oven by heating some water in a tea kettle, place the prepared terrine into a roasting pan set in the oven, and pour the hot water into the roasting pan, being careful not to get any water into the terrine. Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and cool. Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape. Place 2 to 3 pounds of weight (such as dry beans still in the bag) on top of the plastic wrap to weigh down and compress the terrine and refrigerate overnight. Remove from the oven and cool. Refrigerate overnight and serve cold with mustard, pickles and green bean salad.;
Pan Seared Veal Chop with Rosemary 2 veal chops, about 3/4-inch thick 2 cloves garlic, finely chopped 1 tablespoons fresh rosemary, finely chopped 2 tablespoons olive oil Salt and pepper 1/2 cup white wine 1/4 cup chicken stock Instructions: Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
Toasted Coconut Brownies 1 stick (8 tablespoons) unsalted butter, plus more for the baking dish 2 cups semisweet chocolate chips 3/4 cup loosely packed light brown sugar 3/4 cup granulated sugar 4 large eggs 1 teaspoon vanilla extract 1/4 teaspoon coconut extract 1 1/4 cups all-purpose flour 1/2 cup sweetened coconut flakes 1/2 cup chopped skinned almonds, optional 1/4 teaspoon fine salt 1 cup sweetened coconut flakes 1 stick unsalted butter, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 2 cups confectioners' sugar, sifted 2 to 3 tablespoons milk Instructions: For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter. Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat. With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts. Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt. Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting. For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool. Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable. Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.
Cranberry Apricot Dressing 1 cup chopped sweet onion 1 cup chopped celery 2 Tbs. butter 6 oz. fresh cornbread cubes 6 oz. fresh wheat bread cubes 6 oz. fresh sourdough bread cubes 2 tsp. sage 1/4 tsp salt 1/8 tsp white pepper 1/2 cup dried apricots, diced 1/4 cup dried cranberries 1/2 cup chopped walnuts 1/4 cup butter, melted, plus 1 2 TBS 1/2 cup dry white wine 1/2 cup vegetable or chicken broth Instructions: Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts. Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat. Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.
Smirnoff Green Apple Martini 1.25 oz. Smirnoff Green Apple Vodka 0.25 oz. apple schnapps 1 splash sour mix 1 slice apple Instructions: Fill shaker with ice Add Smirnoff Green Apple Vodka, apple schnapps, and sour mix Shake and strain into a chilled martini glass Garnish with apple slice
White Bean and Smoked Bacon Dip 1 cup julienned applewood-smoked bacon One 14-ounce can white beans, drained and rinsed well 1 tablespoon red wine vinegar 1 teaspoon minced shallots 2 pinches nutmeg 3 anchovies Grated zest and juice of 1 lemon 1 clove garlic Kosher salt and freshly cracked black pepper 2/3 cup extra-virgin olive oil 1/2 cup fresh parsley, finely minced Instructions: Render the bacon in a small pan over medium-low heat, stirring regularly to prevent burning. Drain on paper towels, reserving the fat. Add the bacon, white beans, vinegar, shallots, nutmeg, anchovies, lemon zest and juice and garlic to a food processor and pulse until mostly smooth. Season with salt and pepper. With the processor running, drizzle in the olive oil and about 1 tablespoon of the reserved bacon fat to emulsify. Transfer the mixture to a serving bowl and fold in the parsley.

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