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Roasted Brussels Sprouts with Garlic and Vermouth 2 pounds Brussels sprouts, trimmed and halved Olive oil, for drizzling 2 cloves garlic, sliced 1/2 red onion, sliced Juice of 1/2 lemon Splash dry vermouth Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Chopped fresh flat-leaf parsley, for garnish Instructions: Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches. Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.
Spring Croquembouche 20 White Chocolate Strawberries, recipe follows 30 Cream Puffs, recipe follows 15 Meringue Swirls, recipe follows 25 Meringue Leaves, recipe follows Spun Sugar, recipe follows Nonstick cooking spray, for the rack 20 medium to large strawberries 12 ounces good-quality white chocolate, finely chopped Gold sanding sugar, white sanding sugar and white nonpareils, for decorating 4 tablespoons unsalted butter, cubed 3/4 teaspoon granulated sugar 1/4 teaspoon kosher salt 1/2 cup all-purpose flour 2 large eggs 1 cup cold heavy cream 1 1/2 teaspoons granulated sugar 1 1/2 teaspoons vanilla extract 2 cups confectioners' sugar 3 tablespoons concord grape juice 2 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup granulated sugar 3 drops leaf green gel food coloring 1 drop yellow gel food coloring 1 drop red gel good coloring 1 1/4 cups granulated sugar 1/4 cup corn syrup Instructions: Put a 3 7/8-by-11 7/8-inch Styrofoam craft cone on a serving platter. Starting at the bottom of the cone and working in an upward spiral, insert a row of wooden toothpicks 2 inches apart. Insert 5 more evenly spaced rows of toothpicks around the cone. Press a large White Chocolate Strawberry onto one toothpick in the first row (place the large strawberries on the bottom and work up to the smaller strawberries on top). Repeat the process with the Cream Puffs on the next row of toothpicks. Add the Meringue Swirls on the row after that. Repeat with the strawberries, cream puffs and meringues on the remaining 3 rows. Fill in any holes by adding more toothpicks to the cone and pressing on the remaining strawberries, cream puffs and meringues. Slip the Meringue Leaves into any gaps, distributing them evenly around the croquembouche. Gently drape the tower with the Spun Sugar and serve immediately. Lightly spray a baking rack with nonstick cooking spray and set in a rimmed baking sheet. Using a paring knife, trim off the tops of the strawberries. Put the strawberries top-side down on the prepared rack and place in the freezer until very cold but not frozen, about 30 minutes. Meanwhile, put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 3 minutes. Let cool for 5 minutes. Spoon 1 tablespoon of the chocolate over each strawberry and let set, about 30 seconds. Drizzle the chocolate over some of the set strawberries to create stripes; spoon some more of the chocolate over the remaining strawberries and decorate with the sanding sugars and sprinkles. Let set completely, about 30 minutes. For the pastry: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Combine the butter, granulated sugar, salt and 1/2 cup water in a medium saucepan and bring to a boil over medium-high heat. When the mixture comes to a boil, add all the flour at once and stir with a wooden spoon until fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more. Scrape the mixture into a large bowl. Using an electric mixer on medium speed, add the eggs 1 at a time, mixing well after each addition until they are completely incorporated and the mixture is thick and smooth, about 3 minutes. Transfer the mixture to a pastry bag fitted with a medium round tip. Pipe fourteen 2-inch-wide cream puffs onto one of the prepared baking sheets with half the dough, spacing them 1/2 inch apart. Pipe twenty-eight 1-inch-wide cream puffs onto the other baking sheet with the remaining dough. Dip your finger in water and use it to smooth out any bumps or points in the dough. Bake the cream puffs for 20 minutes, then reduce the heat to 375 degrees F; continue to bake until the cream puffs are puffed up and golden brown, about 10 minutes more. Transfer the baking sheet to a cooling rack and let cool completely. For the whipped cream: Combine the cream, granulated sugar and vanilla in a bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes. Transfer the cream to a pastry bag fitted with small round tip. Set aside all 14 of the 2-inch puffs and 16 of the 1-inch puffs for filling (freeze the extra puffs for later use or fill and eat them separately). Use the pastry tip to gently poke a hole in the bottom of the reserved puffs. Pipe the cream into the puffs until they are just filled (do not overfill). For the glaze: Put the confectioners' sugar in a medium bowl and whisk in the juice until smooth. Dip the top of each cream puff in the glaze, letting the excess drip off before turning over and placing on a cooling rack. Let rest until the glaze is dry and shiny, about 30 minutes. Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer); beat on medium speed until frothy, about 2 minutes. Add the cream of tartar and increase the speed to medium high; beat in the granulated sugar 1 tablespoon at a time. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes more. Remove 1 cup of the meringue to a small bowl and whisk in the green and yellow food coloring. Beat the red food coloring into the remaining meringue. Fill a pastry bag fitted with a small star tip with the pink meringue. Pipe half the meringue into 2-inch swirls on half of a prepared baking sheet, spacing the swirls about 1/2 inch apart. Pipe the remaining pink meringue into 1-inch swirls on the other half of the baking sheet. Fill a pastry bag fitted with a leaf tip with the green meringue. Pipe a variety of leaves on the second prepared baking sheet. Bake the meringues until dry, 30 to 45 minutes; you do not want any color or browning on the swirls. Remove the meringues from the oven and let cool completely, about 20 minutes. Reserve 8 of the larger swirls, 7 of the smaller swirls and 25 of the leaves for the croquembouche. Store any extras in an airtight container for up to 2 weeks. Combine the granulated sugar, corn syrup and 1/4 cup water in a medium pot over medium-high heat. Cook to 300 degrees F on a candy thermometer. Let cool to 275 degrees F. Position 2 wooden spoons 2 feet apart on similar-size bowls with their handles sticking out over the edge by 6 inches. Put newspaper or foil on the counter below the spoons. Dip a fork in the sugar syrup and flick it back and forth over the spoon handles to create lots of long thin threads. Repeat 3 to 4 times, then gently gather up the threads and put them on a baking sheet. Repeat with the remaining sugar until it is all spun.
Roasted Pear and Blue Cheese Salad 2 Bosc pears 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1 teaspoon whole-grain mustard 1 tablespoon apple cider vinegar 1 bunch watercress, stems trimmed 1 bunch arugula, stems trimmed 2 endive, thinly sliced crosswise 2 ounces crumbled blue cheese, such as Roquefort, Maytag, or Stilton, about 1/2 cup Kosher salt Freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more. Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside. Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.
Sweet Potato Gratin with Carmelized Onion and Parmesan Cheese 5 Sweet potatoes - peeled and sliced into thin rounds 3 Tbsp. of butter 2 Large onions - peeled and thinly sliced 2 cloves of garlic - chopped 1 1/2 Cups of heavy whipping cream 1 1/4 Cups of grated parmesan 1 tsp. of salt 1 tsp. of pepper Olive oil 1 Tbsp. of dried parsley Instructions: Preheat oven to 375°F. Oil a 8\ x 8\ baking dish. In a skillet, heat butter and add onions and garlic on low heat and cook for 15 minutes. Place 1 layer of sliced potatoes overlapping slightly, 1 layer of onions, drizzle cream and sprinkle with parsley, and 1/4 cup of parmesan. Continue to make layers until the dish is filled. Sprinkle remaining parmesan to top layer. Cover with foil and bake for 40 minutes and then uncover and continue baking for another 25 minutes until potatoes are tender and top is brown. Let it rest for 15 minutes. Additional Notes: Substitute parmesan with goat cheese.
Grilled Romaine Salad with Spicy Caesar Dressing 1 tablespoon prepared mayonnaise 1 teaspoon Dijon mustard 1 teaspoon freshly ground pepper 1 teaspoon pureed canned chipotles 1 teaspoon Worcestershire sauce Few drops of hot pepper sauce 1 tablespoon fresh lime juice 1 teaspoon capers 5 anchovy fillets 8 cloves garlic 1 cup olive oil 2 tablespoon red wine vinegar Salt and freshly ground pepper 24 romaine leaves 3 tablespoons olive oil 2 - ounce piece of parmesan cheese, shaved Grilled croutons Instructions: Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water. Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.
Sweet Potato and Pulled Pork Salad Pork shoulder 4 sweet potatoes, medium size cut in 1-inch cubes 6 ounces pulled barbecue pork 2 roasted corn, cut off the cob 2 tablespoons cilantro, roughly chopped 2 scallions, chopped, green part only 1/2 cup red onions, diced Queso Fresca 1 1/2 cups your favorite barbecue sauce 1/4 cup rice wine vinegar 1/2 cup water 1 teaspoon cumin 1 tablespoon chipotle peppers in adobo, minced Salt and pepper 1 white onion, large 1/2 cup buttermilk 1 cup flour Salt and pepper Instructions: Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad. Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob. Barbecue Vinaigrette: Whisk all ingredients together. Fried Buttermilk Onions: Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish. Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.
Beer Battered Tilapia with Red Chile Mandarin Orange Sauce Olive oil 3/4 cup all-purpose flour, divided 2/3 cup beer 1 egg, lightly beaten 1 1/2 teaspoons baking powder 4 tilapia or flounder fillets, about 5 ounces each Salt Freshly ground black pepper 2 tablespoons fresh lemon juice 2 teaspoons red chili paste 1 (11-ounce) can mandarin oranges, drained and chopped 1 tablespoon chopped fresh cilantro leaves Instructions: Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish. Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides. Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate. While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.
Egg Nog 1 oz. Baileys Irish Cream .25 oz. Bushmills Original Irish Whiskey 1 whole egg 2 cups milk 1 pinch nutmeg Instructions: Blend all ingredients (except milk) until smooth and pour into a heat-proof mug. Add boiling milk, sprinkle with nutmeg and serve.
Quick Blender Marinara Sauce 1 (8-ounce) can tomato sauce 1 tablespoon olive oil 1 clove garlic 1/4 teaspoon crushed red pepper (optional) 3 to 4 basil leaves, roughly torn Instructions: Combine tomato sauce, olive oil, garlic and crushed red pepper in a blender and puree. Transfer to a small pot to heat on the stovetop or microwave until warm. Fold in torn basil leaves.
Lemon Linguine 2 pounds linguine 2 egg yolks 2/3 cup heavy cream 1/2 cup freshly grated Parmesan 1 lemon, zested, and juice of 1/2, plus more juice, as needed Salt freshly milled black pepper 4 tablespoons (1/2 stick) unsalted butter 2 to 3 tablespoons chopped parsley leaves Instructions: Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner. I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid. Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta. In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice. When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of \little tongues\ are dense than the flat ribbon shapes. Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is. When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.
Curry Vegetables with Couscous Parchment Pack 1 cup plain couscous 3 cups small cauliflower florets (about 1/2 of a small head) 1 cup diced butternut squash (about chickpea-sized) One 15.5-ounce can low-sodium chickpeas, drained and rinsed One 14.5-ounce can no-salt-added diced tomatoes, drained 1/4 cup extra-virgin olive oil 2 teaspoons curry powder (no salt added) 1 clove garlic, finely grated 1 teaspoon finely grated ginger Kosher salt 1/2 cup low-fat plain yogurt, for serving Lime wedges, for serving Instructions: Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet). Toss the cauliflower, butternut squash, chickpeas, diced tomatoes, olive oil, curry powder, garlic, ginger, and 2 1/2 teaspoons salt together in a large bowl. Divide the vegetables between the 4 sheets of parchment, placing them on one side of the fold. Drizzle 2 teaspoons water over each serving of vegetables. Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs and becomes golden, about 20 minutes. Meanwhile, place couscous in a heatproof bowl. Bring 1 cup of water to a boil and carefully pour over the couscous. Stir and cover with plastic wrap. After 5 minutes, uncover and fluff with a fork. Transfer each pack to a plate. Avoiding the hot steam, carefully cut open. Serve with couscous, yogurt and lime wedges.
Pumpkin Pound Cake Vegetable oil spray, as needed 2 tablespoons wheat bran 2 1/2 cups almond flour 1 1/2 cups sugar substitute (recommended: Splenda) 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 7 eggs 1 1/2 cups canned pure pumpkin (not pumpkin pie filling) 1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best) Serving Suggestion: homemade sugarless whipped cream Instructions: Preheat oven to 300 degrees F. Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking. In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine. Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Black Forest Cake For Two Nonstick baking spray, for the parchment paper 1 cup all-purpose flour 1 cup granulated sugar Pinch kosher salt 1/4 cup buttermilk 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract 1 large egg, beaten 1 stick salted butter 2 heaping tablespoons cocoa powder 2 cups frozen cherries 1/4 cup granulated sugar 2 tablespoons cherry liquor 1 cup heavy cream, cold 1/4 cup powdered sugar 2 teaspoons vanilla extract 1 semisweet or milk chocolate bar, to grate over the cake Instructions: For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased. Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside. Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside. Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes. For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature. For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake. Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces. Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch. Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.
Slow-Cooker Overnight Breakfast Casserole 2 pounds bacon, cut into 1/2-inch pieces 1 pound breakfast sausage, casings removed, broken up Nonstick cooking spray One 2-pound bag frozen shredded or diced hash brown potatoes (not patties) Two 10-ounce cans tomatoes and chiles, such as Ro-Tel 2 cups (8 ounces) shredded pepper Jack cheese 1 medium red onion, finely chopped 2 cups (8 ounces) shredded whole-milk mozzarella 12 large eggs, lightly beaten 1 cup milk 1 1/2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper Chopped cilantro, hot sauce and lime wedges, for serving Instructions: Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat. Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture. Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.
Twice Baked Potatoes with Cheese and Bacon 3 large potatoes, peeled and quartered 2 cups heavy cream 1 clove garlic, minced 1 stick unsalted butter, cut into cubes Salt and freshly ground black pepper 1 cup shredded Monterey Jack cheese 1/2 cup shredded fontina cheese 1 tablespoon smoked paprika 4 slices bacon, cooked crispy and chopped 1 tablespoon chopped fresh chives Instructions: Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes. In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep. When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper. Preheat the oven to 350 degrees F. Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.
Roasted Sweet Potatoes 3 pounds sweet potatoes, halved 4 tablespoons (1/4 cup) unsalted butter 2 tablespoons firmly packed brown sugar 1/4 teaspoon ground allspice Coarse salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Put the sweet potato halves in a large bowl and set aside. In a small saucepan, melt the butter over low heat. Add the sugar and allspice and stir until melted and combined. Pour the spiced butter over the potatoes. Season with salt and pepper. Toss to coat. Put the potatoes on a rimmed baking sheet. Roast until the potatoes are tender, turning once, about 45 minutes depending on the size of the potatoes. Transfer to a warmed platter and drizzle over any accumulated pan juices. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Peach Shortcakes 1/3 cup granulated sugar 1/4 cup orange liqueur 12 to 15 fresh basil leaves, sliced thin Zest of 3 oranges 5 large peaches, halved, pitted and thinly sliced 2 cups all-purpose flour 2 tablespoons granulated sugar 1 1/2 tablespoons baking powder 1/4 teaspoon kosher salt 9 tablespoons (1 stick plus 1 tablespoon) cold salted butter, cut into pieces 1 1/4 cups buttermilk 1 teaspoon vanilla 2 tablespoons coarse sugar, for topping 1 cup heavy cream 1 teaspoon granulated sugar Fresh basil leaves, for serving Instructions: For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour. For the sweet biscuits: Preheat the oven to 375 degrees F. In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined. Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving. For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form. To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
Heirloom Tomato and Watermelon Salad 8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes 4 cups 1 1/4-inch chunks seedless watermelon 1/4 cup olive oil 2 tablespoon lemon juice 1 tablespoon honey Kosher salt and freshly ground black pepper 1 1/2 cups feta, cut into 1/2-inch chunks 1/2 cup torn fresh basil leaves Instructions: Put the tomato and watermelon chunks in a bowl. For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste. Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
Spicy Seafood Salad 10 imitation crab sticks (available in the frozen fish section of larger supermarkets) 1/2 pound cooked shrimp, chopped 3 scallions, chopped 1/2 cup mayonnaise 3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets) 1/2 lemon, juiced 1 tablespoon sriracha hot chili sauce, or other hot sauce Kosher salt Finely chopped chives, for garnish Instructions: Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.
Muffulettas 1/4 cup red wine vinegar 2 garlic cloves, peeled and minced 1 teaspoon dried oregano 1/3 cup olive oil 10 large pitted green olives, chopped 1/3 cup pitted, chopped kalamata olives 1/4 cup chopped roasted red bell peppers Salt and freshly ground black pepper 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high) 4 ounces thinly sliced ham 4 ounces thinly sliced mortadella 4 ounces thinly sliced salami 4 ounces sliced provolone 1/2 red onion, thinly sliced 1 1/2 ounces arugula leaves Instructions: Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper. Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving. Cut the sandwich into wedges and serve.
Pink Grapefruit Shortbread 2 sticks unsalted butter, at room temperature 1 large egg yolk 2 tablespoons plus 1/2 teaspoon finely grated pink grapefruit zest (from 2 large grapefruits) 1/2 teaspoon salt 2 cups confectioners' sugar 2 cups all-purpose flour, plus more for dusting 1 to 2 tablespoons fresh pink grapefruit juice Red food coloring Coarse sugar, for decorating Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter, egg yolk, 2 tablespoons grapefruit zest and the salt in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add 1 cup confectioners' sugar and beat until combined. Reduce the mixer speed to medium low and gradually beat in the flour until incorporated. Turn the dough out onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, dusting the surface with more flour as needed. Roll out to slightly thicker than 1/4 inch thick and cut out circles with a 2-to-2 1/2-inch-round cookie cutter. Gather the scraps and reroll to cut out more cookies. Arrange the cookies 2 inches apart on 2 baking sheets. Bake, switching the pans halfway through, until the cookies are firm and golden brown on the bottoms, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Whisk the remaining 1 cup confectioners' sugar, 1 tablespoon grapefruit juice and the remaining 1/2 teaspoon zest in a bowl until smooth. Gradually whisk in up to 1 tablespoon more grapefruit juice until the glaze is spreadable. Tint pink with food coloring. Spread about 1/2 teaspoon glaze on each cookie. Sprinkle with coarse sugar.
Chicken and Seafood Trio in a Basket 3/4 pound asparagus, trimmed and cut into 2 inch lengths 1/2 pound mixed seafood (choose from firm white fish fillets, scallops and shrimp) 1/4 pound boneless, skinless chicken breast 1 tablespoon cornstarch 1 egg white 1/2 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons cooking oil 2 teaspoons minced ginger 1 green onion, finely chopped 3/4 cup chicken broth 2 tablespoons oyster sauce 1 tablespoon fish sauce 1 teaspoon cornstarch dissolved in 2 teaspoons water 2 six inch metal strainers Cooking oil 1 medium potato, peeled and shredded 1 teaspoon cornstarch Instructions: Bring a large pan of water to a boil. Add asparagus and cook until tender yet crisp; about 2 minutes. Drain. Cut seafood and chicken into 1/2 inch cubes. Coat both with cornstarch, egg white, salt and pepper. Place a wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add seafood, chicken and green onions and stir fry for 1 minute. Add broth, oyster sauce, and fish sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix. To make basket, heat cooking oil in a wok for deep frying to about 30 degrees F. Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with cornstarch. Dip strainers into hot oil to coat them. Line one strainer with potato to a thickness of about 3/8 inch. Nest second strainer on top, and immerse strainers in oil. Deep fry until golden brown. Remove potato from the basket and drain on paper towels. Fill immediately with seafood mixture.
Ravenswood Rub 1 tablespoon kosher salt 2 1/4 teaspoons garlic powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1 1/2 teaspoons onion powder 1 1/2 teaspoons paprika 3/4 teaspoon chili powder 3/4 teaspoon fennel seed, toasted and ground 3/4 teaspoon ground black pepper 1/2 teaspoon cumin seed, toasted and ground 1/2 teaspoon mustard seed, toasted and ground 1/4 teaspoon cayenne pepper 1/4 teaspoon sugar 1/8 teaspoon ground ginger Instructions: Combine all ingredients in a bowl and mix well. Apply this rub mixture on baby back ribs before grilling.
Oyster Po' Boy with Jalapeno Relish Peanut oil, for frying 2 jalapenos, minced 2 plum tomatoes, seeded and minced 2 shallots, minced 3 cloves garlic, minced 1 lemon, zested, plus 1/2 lemon, juiced 1 lime, zested, plus 1/2 lime, juiced 1 cup mayonnaise Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 tablespoons smoked paprika 1 teaspoon cayenne Kosher salt and freshly ground black pepper 20 oysters, shucked 3 eggs, beaten 1 cup panko bread crumbs 1/2 lemon, juiced Mayonnaise Arugula 4 to 5 French rolls, split Instructions: Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F. Relish: Mix all ingredients in a bowl and set aside. Oysters: Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice. To assemble sandwiches: Spread mayonnaise and relish on the bottoms of the rolls. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve.
French Onion Soup 4 tablespoons (2 ounces) butter 5 pounds onions, sliced 1 cup sherry 16 cups chicken stock Salt and freshly ground black pepper 6 crostini 12 slices Swiss cheese Instructions: For the soup: In a large pot over medium heat, melt the butter. Add the sliced onions and cook, stirring regularly, until the onions are a rich, caramelized brown. Deglaze the pot with the sherry and cook until the alcohol is cooked off. Add the chicken stock and simmer for 30 to 45 minutes. Season with salt and pepper. For the plating: Preheat the broiler. Ladle about 10 to 12 ounces of soup into 6 ovenproof crocks. Top each serving with a crostini followed by 2 slices of Swiss cheese. Place the crocks on a baking sheet and place under the broiler on the top shelf of the oven. Cook until the cheese is melted and browned.
Chocolate-Caramel Domes Nonstick cooking spray, for the baking dish 1/4 cup all-purpose flour 1/4 cup sugar 2 tablespoons cocoa powder, such as Baker's® 100% Pure Cocoa Powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder Pinch of kosher salt 2 tablespoons milk 1 tablespoon vegetable oil 1/4 teaspoon pure vanilla extract 1 large egg 1 tablespoon extra-virgin unrefined coconut oil 9 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar, chopped 1 cup heavy cream One 1/4-ounce package unflavored gelatin 2 tablespoons unsalted butter 1/4 cup caramel sauce 2 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar Instructions: For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined. Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes. Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside. For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes. Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain. For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour. Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter. Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
Puntas de Res a la Mexicana 1 1/2 pounds boneless beef short ribs, trimmed of excess fat 1 1/2 teaspoons cumin seeds 1/2 teaspoon whole black peppercorns 2 cloves garlic, peeled Kosher salt 1 tablespoon grapeseed or canola oil 1/2 yellow onion, thinly sliced 1 pound tomatoes (about 3 large), thinly sliced 4 güero or yellow chiles (or 1 jalapeño pepper), stemmed, seeded and thinly sliced 1 bell pepper, thinly sliced Refried beans and warm tortillas, for serving Instructions: Working against the grain, slice the beef into thin strips about 1/2 inch thick and 1 inch long. In a molcajete or mortar and pestle, crush the cumin, peppercorns, garlic and 1 teaspoon salt to form a coarse paste. (Alternatively, make the paste by finely mincing the garlic into a paste and mixing in ground spices until well incorporated. Reduce the spice amount in the recipe to half if using ground.) Rub the paste all over the beef using your hands. Cook right away, or transfer to a bowl, cover and refrigerate until ready to cook, up to overnight. Heat the oil in a large skillet over medium heat until hot and shimmering. Add the onion and cook until softened and fragrant, about 5 minutes. Add the beef and cook until lightly browned and fully cooked, 8 to 10 minutes. Season with 1 teaspoon salt. Add the tomatoes, chiles and bell peppers. Cook, stirring often, until the vegetables have softened, the tomatoes have released their juices and the sauce coats the back of a spoon, 20 to 25 minutes. Taste and season with salt, about 1 teaspoon. Serve in shallow bowls with a side of refried beans and piping hot tortillas.
Big Daddy's Downtown Roasted Chicken 5 chipotles 2 tablespoons adobo sauce 5 cloves garlic 2 shallots, diced 2 limes, juiced 1/2 cup cilantro leaves 1/2 cup olive oil 2 tablespoons kosher salt 1 tablespoon cracked black pepper 3 (3 to 4 pound) chickens, trussed Instructions: Preheat the oven to 400 degrees F. Put the chipotles, adobo sauce, garlic, shallots, lime juice, cilantro, olive oil, salt and pepper into a blender. Pulse the marinade until smooth and emulsified. Rub each chicken liberally with the marinade. Arrange the chickens on a half sheet pan with a rack. Roast until cooked through, about 60 to 75 minutes. Remove from the oven and allow them to rest for about 15 minutes. Carve 1 chicken and arrange it on a serving platter. Serve. Reserve the remaining chickens for recipes that use roast chicken.
Papillote of Kumu with Basil, Seaweed and Shiitake Mushrooms 5 tablespoons olive oil 1 cup very thinly sliced Maui, or another sweet, onion 2 ounces fresh Shiitake mushrooms, stemmed and thinly sliced 4 large sheets parchment paper 1 1/2 pounds kumu fillets (or red snapper with skin) cut into 1-inch pieces 1 cup ogo (Hawaiian seaweed) 12 fresh basil leaves, julienned 1/4 cup dry white wine 4 teaspoons fresh lemon juice Instructions: Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a large half heart so that when the paper is opened, the paper resembles a whole heart. Repeat with the remaining 3 pieces of parchment. Open up all of the parchment hearts on the work surface. Place 1/4 of the fish on 1/2 of each parchment heart. Sprinkle the fish with the onion and mushroom mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons of oil, wine and lemon juice over the fish, dividing evenly. Fold the opposite side of the heart over to cover the fish. Fold the top and bottom edges of the parchment together, crimping to seal the fish completely. Arrange the packets on a baking sheet. Bake the packets until the fish is cooked through, about 10 minutes. Transfer the packets to plates. Using scissors, cut an opening in the parchment and serve. 4 servings
Spicy Steak on a Stick 1 pound skirt steak 2 tablespoons spicy steak seasoning 2 tablespoons smoked paprika 24 bamboo skewers, soaked in water for 30 minutes 1 cantaloupe 1 cup mayonnaise 1 teaspoon hot sauce 1 tablespoon tomato paste 2 tablespoons chopped pimentos, plus 1 tablespoon juice Salt and freshly ground black pepper 3 tablespoons olive oil 1 tablespoon dried parsley 1 tablespoon dried chives 1 teaspoon crushed garlic Instructions: Slice the skirt steak against the grain into 1/2-inch thick pieces. Skewer each piece of steak onto the bamboo skewers. Push the skewer through so that steak is closest to the flat end of the skewer and the point of the skewer is at the bottom. Place onto a plate or baking sheet. In a small bowl combine spicy steak seasoning and paprika and sprinkle over steak. Cook on preheated grill or grill pan over medium-high heat. Grill for 2 to 3 minutes per side. Cut the ends off of the cantaloupe. Cut the cantaloupe in half, using a spoon scoop out the seeds. Place the cantaloupe halves onto plates with bottom ends down. Place a small ramekin into the opening of each half; this will hold the dipping sauce. Remove the skewers from the grill and stick each skewer in the cantaloupe. Round Table Remoulade Sauce: In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe. Medieval Steak Sauce: In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.
Kung Op Wun Sen 9 grams cilantro roots, thinly sliced 1/2 teaspoon whole black peppercorns 1/4 teaspoon kosher salt 1 tablespoon plus 1 teaspoon vegetable oil 4 ounces peeled yellow onion, thinly sliced with the grain (about 1 cup) 1/4 cup coarsely chopped thin Chinese celery stems (cut into about 1 1/2-inch lengths) One 14-gram piece peeled ginger, cut into long (1 1/2-inch), thin (1/8-inch) matchsticks (about 2 tablespoons) 2 ounces skinless pork belly, cut into 1/8-inch-thick, 2 1/2-inch long slabs 6 ounces large shell-on shrimp (about 4), preferably head-on 1/4 teaspoon coarsely cracked black peppercorns 3 1/2 ounces dried glass noodles (also called bean thread or cellophane noodles), soaked in lukewarm water until very pliable, about 30 minutes, drained well and snipped into about 4-inch lengths 1/2 teaspoon Thai black soy sauce 1 tablespoon Thai thin soy sauce 1 1/2 teaspoons Thai oyster sauce 1 1/2 teaspoons Thai seasoning sauce 1 1/2 teaspoons Shaoxing wine 1 1/2 teaspoons granulated sugar 1/2 teaspoon Asian sesame oil (look for brands that are 100 percent sesame oil) 1 1/2 teaspoons water 2 tablespoons very coarsely chopped Chinese celery leaves Naam Jim Seafood (spicy, tart dipping sauce for seafood), to serve alongside Instructions: Pound the cilantro roots, whole peppercorns and salt to a coarse paste in a granite mortar, about 15 seconds. Heat 1 tablespoon of the vegetable oil in a wok or frying pan over medium-high heat until it shimmers. Decrease the heat to medium and add the onion, Chinese Celery stems, ginger and the cilantro-root paste. Cook, stirring frequently, until the onion has wilted slightly, about 90 seconds. Turn off the heat. Pour the remaining 1 teaspoon of vegetable oil into the clay pot and rub to coat the bottom and sides. Line the bottom of the pot with one layer of the pork belly, then add the onion mixture in an even layer. Use kitchen shears to snip off any pointy feelers from the shrimp, then snip through the shell on the back of the shrimp and barely into the flesh to expose the vein. Discard the veins and add the shrimp to the pot in one layer. Sprinkle on the cracked black pepper. In a medium mixing bowl, toss the noodles with the black soy sauce until the noodles are an even amber color, then add the noodles to the pot in an even layer. You can stop here and cook the dish up to an hour later or cover and keep the pot in the fridge overnight. Let it come to room temperature before cooking. In a small bowl, stir together the thin soy sauce, oyster sauce, seasoning sauce, Shoaxing wine, sugar, sesame oil and water. Measure 3 tablespoons of this mixture and drizzle it over the noodles. Top with the Chinese celery leaves. This dish tastes best cooked on a charcoal tao (you can get away with cooking it on a gas stovetop rack). Prepare the tao, as you would a charcoal grill, to cook over medium heat. Cover the pot with the lid and cook until the noodles and the shrimp are completely cooked, 9 to 12 minutes, resisting the temptation to check under the lid until at least 9 minutes have passed. You won't be able to tell until you stir, but the pork belly should be slightly caramelized. If it's not, then use a slightly higher heat the next time you make the dish. Stir well before serving. If you've made it, serve the dipping sauce alongside and occasionally dunk a shrimp.
Crispy Shallots 5 cups shallots, thinly sliced Peanut oil for frying Salt to taste Instructions: In a large pot or deep fryer heat peanut oil until piece of shallot dropped in oil sizzles. Add shallots, stirring constantly, and fry until crisp and lightly browned. Remove with a slotted spoon or spider to drain on paper towels. Add salt to taste and toss. Let cool to room temperature and store in an airtight container for up to a week.
Three Piece Nashville Hot Fried Chicken 4 cups chicken stock 2 tablespoons dark brown sugar 1 tablespoon cayenne pepper 1 tablespoon ground Carolina reaper chile, optional, as these are extremely spicy-hot 1 tablespoon chili powder 2 teaspoons paprika 2 teaspoons salt 3 fresh or dried Scotch bonnet chiles, stems removed 2 ancho chiles, stems removed 2 guajillo chiles, stems removed 2 whole Trinidad scorpion chiles, stems removed, optional, as these are extremely spicy-hot 1 tablespoon Dijon mustard 1 cup melted chicken or bacon fat 1 cup salt 1 whole chicken, cut into 10 pieces (breasts halved) Buttermilk, for covering chicken 6 cups all-purpose flour 2 cups masa harina (corn flour) 1 cup cornstarch 2 tablespoons celery salt 2 tablespoons ground coriander 2 tablespoons seafood seasoning, such as Old Bay 1 tablespoon salt 1 tablespoon black pepper Canola oil, for frying 2 sticks (1/2 pound) butter, frozen 2 1/2 cups all-purpose flour, plus additional for dusting 2 1/2 tablespoons baking powder 2 teaspoons salt, plus additional for sprinkling 2 teaspoons sugar 1/2 teaspoon baking soda 2 ounces vegetable shortening or lard 2 1/2 cups buttermilk Instructions: For the Nashville hot sauce: Combine chicken stock, brown sugar, cayenne, Carolina reaper powder, if using, chili powder, paprika, salt, Scotch bonnets, anchos, guajillos and scorpion chiles, if using, in a saucepan. Boil and reduce by half, then let cool. Puree in blender, then add mustard and combine. Slowly add melted fat. For the brine: Mix 1 gallon water with 1 cup salt in a large container. Submerge the chicken pieces in the brine and let sit overnight, refrigerated. Drain the chicken and cover in buttermilk, then let sit overnight. For the fried chicken: Combine the flour, masa, cornstarch, celery salt, coriander, seafood seasoning, salt and pepper in a big bowl. Toss in chicken parts and coat well, then let rest, refrigerated, for 30 minutes. Bring oil to 300 degrees F in a deep-fryer. Fry chicken in batches until it reaches internal temperture of 160 degrees F, about 20 minutes. Toss in bowl with Nashville Hot Sauce. For the biscuits: Meanwhile, grate butter with a cheese grater, then freeze again. Mix together flour, baking powder, salt, sugar, baking soda and shortening in a bowl, then freeze, 3 hours. Mix frozen butter, dry mixture and buttermilk together in a large bowl until dough comes together, then lay out on a floured surface and roll out to about 2 inches thick. Fold into thirds, then repeat the rolling and folding 3 more times. Cut into 20 biscuits and place on a baking sheet lined with parchment paper. Freeze for 3 hours or up to overnight. Preheat the oven to 350 degrees F. Take biscuits out of freezer and sprinkle with salt. Bake for about 15 minutes.
Ginger, Lemon and Lime Martini 1 large lime, sliced into 4 (1/4-inch) thick slices 1 cup water 1/2 cup fresh lime juice, from 4 large limes 1 cup water 1 cup sugar 1 (4-inch) piece fresh ginger, peeled and diced into 1/4-inch pieces Ice 1 cup lemon-flavored vodka 1/2 cup sparkling water, chilled Instructions: Ice cubes: Cut each lime slice in quarters and put them into 16 ice cube molds. Combine the water and lime juice and pour it over the lime slices. Freeze until frozen, at least 4 hours. Syrup: In a small saucepan, combine the water, sugar, and ginger over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the mixture to cool, about 20 minutes. Cover the pan and refrigerate for 4 hours. Chill 4 martini glasses in the freezer. Fill a cocktail shaker with ice. Add the vodka, ginger syrup and soda water. Shake for 10 seconds, then strain the mixture into the prepared glasses. Put 1 to 2 lime-flavored ice cubes in each glass and serve.
She Crab Soup 1 small yellow onion, finely diced 2 stalks celery, finely diced 4 ounces whole butter 4 ounces all purpose flour Splash sherry 1 pint heavy cream 1 pint water 2 pints whole milk 1 1/2 teaspoons salt Several dashes hot sauce 1/4 pound crab roe 1/4 pound jumbo lump crab meat 1 bunch scallions tops, finely diced 1 bunch fresh chives, finely diced Fine sherry Instructions: In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, hot sauce and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.;
Grilled Shrimp Caesar Salad Skewers 1/2 cup mayonnaise 1/4 cup plus 2 tablespoon extra-virgin olive oil 3 anchovies packed in oil, finely minced 2 small cloves garlic, grated Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice) Zest and juice of 2 lemons (about 2 tablespoons zest and 1/3 cup juice) Freshly ground black pepper 2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed) Kosher salt One 6-inch French baguette 2 romaine hearts 1 pound large shrimp, peeled, deveined and tails removed Instructions: Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper. Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve. Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total. To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients. Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate. Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.
Grilled Herbed Tofu with Avocado Cream One 12-ounce container extra-firm tofu, drained and patted dry 2 tablespoons extra-virgin olive oil 1 tablespoon herbs de Provence 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper One 6-ounce ripe Haas avocado, peeled and pitted 1/2 packed cup fresh flat-leaf parsley leaves 1/2 cup vegetable broth 1/3 cup extra-virgin olive oil 1 tablespoon fresh lime juice (about 1 large lime) 1 clove garlic, peeled and smashed 1 large lime, zested Salt and freshly ground black pepper Instructions: For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.) Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter. For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper. Spoon the cream over the tofu and serve.
One-Pot Linguine with Pesto 12 ounces linguine, broken in half (see Cook's Note) 2 tablespoons extra-virgin olive oil Kosher salt 1 cup halved grape tomatoes (5 ounces) 1/2 cup pesto 4 ounces ciliegini mozzarella balls, quartered (3/4 cup) 3 ounces soppressata, cut into 1/2-inch pieces, optional Instructions: Put the linguine, olive oil, 1 teaspoon salt and 4 1/2 cups water in a 4-quart saucepan and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, until al dente, about 10 minutes. Add the tomatoes and pesto and stir until the tomatoes begin to soften and the pesto is combined. Add up to 1/4 cup additional warm water if the sauce is too thick. Remove from the heat. Add the mozzarella and soppressata. Divide among 4 bowls and serve.
Pomegranate Margarita 2 oz. tequila Splash of Cointreau Splash of lime juice Splash of pomegranate liqueur 2 oz. sour mix Lime for garnish Instructions: Mix 2 oz. of tequila with a splash of Cointreau, lime juice and pomegranate liqueur. Top off with 2 oz. of sour mix. Squeeze in some fresh lime juice and shake over ice. Serve over ice in a salt-rimmed glass. Garnish with a fresh lime wedge.
Broccoli Cheese Baked Potatoes 6 russet baking potatoes 2 heads broccoli, cut into small florets Vegetable oil, for frying 1 medium onion, thinly sliced 4 tablespoons butter 4 tablespoons all-purpose flour 1 1/2 cups milk 2 cups shredded Cheddar 2 cups shredded pepper Jack cheese Instructions: Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes. Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm. In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through. Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.
The Big Winooski 1/2 cup (40 grams) Dutch-process cocoa powder (like Cacao Barry Extra Brute) 1/4 cup (30 grams) all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3 large eggs, at room temperature 1/2 cup (110 grams) light brown sugar, packed 2 tablespoons honey 1 tablespoon instant espresso powder 1 teaspoon vanilla extract 3 tablespoons unsalted butter 10 ounces (280 grams) bittersweet chocolate (like Callebaut 60/40), finely chopped 1 cup (170 grams) bittersweet chocolate chips Instructions: Preheat the oven to 350 degrees F (175 degrees C). Line two sheet pans with parchment paper. In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly. Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted. Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you'll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips. If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour. Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a \sheen\ but they will no longer be shiny), 10 to 12 minutes.
Lightly Toasted Overnight Steel-Cut Oatmeal with Honey-Roasted Apricots and Pistachios 2 cups steel-cut Irish oats 1/4 teaspoon fine sea salt 8 ripe but still firm apricots, pitted and quartered 1/2 cup apricot nectar 1/4 cup clover honey 4 whole cloves 2 cinnamon sticks 1 cup warm milk 3/4 cup shelled pistachios, toasted and chopped Rose water, for drizzling, optional Instructions: Preheat the oven to 300 degrees F. Spread the oats on a baking sheet in an even layer and bake, stirring occasionally, until lightly toasted, about 15 minutes. In a large pot, bring 8 cups of water and the sea salt to a boil. Stir in the toasted oatmeal and cook for 1 minute. Cover the pot tightly and cool to room temperature. Refrigerate at least 8 hours or overnight. The next morning, preheat the oven to 350 degrees F. Put the apricot quarters in a medium glass roasting pan and bake until slightly softened, about 10 minutes. While the apricots roast, combine the apricot nectar, honey, cloves and cinnamon sticks in a medium skillet and bring to a simmer over medium heat. Add the baked apricots and any pan juices and cook, stirring occasionally, until the apricots are well caramelized and the liquid is syrupy, about 5 minutes. Return the chilled oatmeal to the stove and cook over low heat until heated through. Stir in the warm milk and cook until incorporated. Spoon the oatmeal into bowls, top with some of the apricots with syrup and sprinkle with pistachios. Drizzle with rose water if desired.
Roast Fresh Ham with Cider Glaze One 12- to 14-pound fresh ham, bone in and skin on 1 cup chopped flat-leaf parsley leaves 12 fresh sage leaves, chopped 6 large cloves garlic, peeled and chopped 1/4 cup whole-grain mustard 1/2 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 large Spanish onions, trimmed and cut into 1-inch wedges 1 gallon apple cider Instructions: Rinse the ham and pat dry. To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern. In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight. Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature. Preheat the oven to 450 degrees F. In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound. Meanwhile in a large saucepan bring the cider to a boil. Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin. Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the ham and serve with the onion and pan juices.
Tomato Fromage 4 Roma tomatoes Kosher salt Freshly ground black pepper Garlic powder 1/4 cup grated Parmesan Instructions: Preheat oven to 350 degrees F. Cut the tops and a very thin piece off the bottom of the tomatoes and stand them up close together on a small sheet pan or pie tin. Sprinkle liberally with salt, pepper, and garlic powder. Carefully pile high the Parmesan cheese on top of each tomato. Bake for about 12 minutes, or until cheese starts to turn golden brown. Remove from oven and serve as a vegetable and a garnish. Hint: Cook the tomato fromage in the oven with your entree for the last 10 to 12 minutes of cooking so that they are done together.
Stir Fry of Quinoa and Vegetables 1/4 cup olive oil 1 carrot, peeled and cut into 1/4inch dice 1/2 red, green and yellow bell pepper, cut into 1/4inch dice 1 stalk celery, cut into 1/4-inch dice 1 minced clove garlic 1 cup canned black beans, drained and rinsed 2 cups cooked quinoa Salt and freshly ground black pepper 1/2 cup chopped roasted pecans 2 tablespoons minced fresh mint Instructions: Heat the olive oil in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in pecans and mint.
Citrus Tacos 2 tablespoons freshly squeezed lime juice (from approximately 1 large lime) 1/2 teaspoon finely grated lime zest 1/2 Haas avocado, peeled and pitted 1/2 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 cup extra-virgin olive oil 2 oranges 2 bunches watercress, thick stems removed (about 4 cups) 1/4 cup dried cranberries 1 small jicama, peeled and cut into very thin slices Instructions: Process the lime juice, zest, avocado, salt, and pepper in a mini food processor until smooth. Gradually add the oil until emulsified. Season the dressing, to taste, with additional salt and pepper. Using a paring knife and working over a large bowl to catch the juice, remove the peel and white pith from the oranges. Cut between the membranes to remove the segments directly into the bowl. Squeeze any excess juice from the membranes directly into the bowl and discard the membranes. Add the watercress and dried cranberries. Toss with the orange juice and season with salt and pepper, to taste. To serve: Spread 1 side of the jicama slices with a little of the dressing. Using the jicama slices as you would a tortilla, place the watercress salad in the center of each jicama slice and fold to make tacos. Cook's Note: The dressing can also be made by hand. Use a fork to mash the avocado until smooth and add the lime zest and juice. Whisking constantly, drizzle in the oil until smooth. Season with salt and pepper, to taste.
Smokehouse BBQ Mini Chili Dogs Farm Rich Smokehouse pulled pork Hot Dog Cocktails, small Dinner Rolls, sliced Toppings: onion, cheese, mustard, and ketchup, etc. Instructions: Prepare Farm Rich Smokehouse pulled pork according to cooking instructions. Keep prepared cocktail hot dogs warm. Spoon on BBQ Pulled Pork. Add your favorite toppings.
Buttermilk Biscuit Ham Sandwiches with Homemade Tomato Jam 5 cups all-purpose flour, plus more for dusting 2 tablespoons plus 2 teaspoons baking powder 2 tablespoons sugar 1 tablespoon salt 1/2 cup plus 2 tablespoons vegetable shortening 8 tablespoons unsalted butter, cut into small pieces 2 cups buttermilk Tomato Jam, recipe follows 3/4 cup grated Cheddar 1/4 pound thinly sliced cooked country ham, such as Smithfield 1/4 cup extra-virgin olive oil 1/2 Spanish onion, finely chopped 4 cloves garlic, finely chopped Leaves from 2 rosemary sprigs, finely chopped Pinch red pepper flakes 4 cups peeled, seeded, and roughly chopped plum tomatoes Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!) Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.) Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each. Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top. Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately. Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.
Spiced Bocconcini and Tomatoes 1 pound bocconcini (small mozzarella balls, 1-inch diameter) 2 cups assorted cherry tomatoes (red, yellow, orange, pear-shaped, grape-sized, etc.) 1 tablespoon chopped fresh oregano, plus fresh oregano sprigs, as a garnish 1/4 teaspoon crushed red pepper flakes 1/4 cup extra virgin olive oil Salt and freshly ground black pepper Instructions: Place the mozzarella, tomatoes, chopped oregano, red pepper flakes, and olive oil in a bowl. Gently stir together just until combined. Season with salt and pepper. Spoon the mixture onto a platter, garnish with oregano sprigs, and serve.
Elmo's Nightmare: Brussels Sprouts with Onions and Bacon 1/4 pound bacon, small dice* 1 onion, finely sliced Salt 1 1/2 pounds Brussels sprouts, leaves only 4 cloves garlic, minced 1/8 cup unsalted butter 2 teaspoons fresh chopped tarragon leaves Freshly ground black pepper Instructions: In a large deep skillet, over a medium heat, add the bacon. Render the fat and cook until crisp and golden brown. At this point, add the onion and cook until translucent. Remove from heat and set aside. Fill a small saucepan with salted water and bring to a boil over medium heat. Add the sprout leaves and blanch for about 3 minutes. Transfer the leaves to a large bowl of iced water. Drain. Reheat the bacon and onion in the skillet until sizzling, then add the blanched sprout leaves and cook for another 2 minutes. Toss together well and finish with the butter and fresh tarragon. Season with salt and pepper, to taste and transfer to a serving bowl. Serve immediately.
Crab Salad 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons canned adobo sauce (from chipotle chiles in adobo) 2 tablespoons ketchup 2 tablespoons fresh lime juice Salt and freshly ground black pepper 1/3 cup chopped red bell pepper (from about 1/2 bell pepper) 1 tablespoon chopped fresh cilantro, plus sprigs for garnish 1 pound cooked Dungeness crab meat, picked 4 avocados, peeled, pitted Instructions: Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab. Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.
Quick Orzo Salad 8 ounces orzo pasta 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/4 cup minced red onion 1/2 cup grape tomatoes 1/4 cup chopped fresh basil leaves Salt and freshly ground black pepper Instructions: Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.
Eton Mess Cups 2 cups strawberries, chopped into bite-size pieces, plus more for topping, optional 2 tablespoons sugar 1/4 teaspoon pure vanilla extract 1/8 teaspoon kosher salt 1 cup heavy cream 1/2 cup mascarpone 3/4 cup crushed meringue cookies, plus more for topping, optional Mini Wonton Cups, recipe follows Cooking spray 36 wonton wrappers, thawed (if frozen) 2 tablespoons canola oil 2 teaspoons sugar Instructions: In a medium bowl, mix together the strawberries, sugar, vanilla and salt. Cover and refrigerate for at least 2 hours or overnight. In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form. Gently fold in the cookies and berries with any collected juices. Leave a few streaks if desired. Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired. Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray. Brush the wonton wrappers all over with oil. Place each in a muffin-tin cup and gently press down so that it forms a cup. The wrapper will be slightly pleated and stick up out of the cup. Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes. Remove the wrappers from the tin and let cool.
Tres Leches 2 cups chilled Homemade Sweetened Condensed Milk, recipe follows 2 (14-ounce) cans sweetened condensed milk 2 (12-ounce) cans evaporated milk 9 eggs 1 tablespoon vanilla extract 1 1/2 teaspoons salt 1 1/2 cups granulated sugar 2 1/2 cups cake flour Whipped cream, for serving Fruit sauces, for serving 2 cups nonfat milk 2 cups whole milk 3 tablespoons sugar Instructions: Combine Homemade Sweetened Condensed Milk, sweetened condensed milk, and evaporated milk and reserve in the refrigerator. Preheat the oven to 350 degrees F. Lightly butter and flour a 10 by 3-inch round cake pan. Put the eggs, vanilla, salt, and sugar into a 5-quart mixer bowl. Place the bottom of the bowl directly into a larger bowl of hot tap water and whisk the egg mixture until warm to the touch. Remove the bowl from the water and put it on the mixer with the whisk attachment. Beat at medium speed until the egg mixture almost starts to flow over the edge of the bowl. Meanwhile, using a sieve, sift the flour twice, then put it back into the sieve. Remove the bowl from the mixer and sift the flour for a third time into the whipped egg mixture while folding very gently yet thoroughly. Pour the finished batter into the prepared cake pan and bake until cake bounces back when pressed in center, about 40 to 50 minutes. Remove the cake from the oven and cool completely. When the cake is cool, remove it from the pan and trim off the browned top, bottom, and side surfaces of the cake. Clean the cake pan and line it with two long, crisscrossed pieces of plastic wrap. Return the cake to the pan and slowly pour the Tres Leches Milk over the cake. Fold the ends of the plastic wrap over the top of the cake to enclose it completely; refrigerate overnight. Just before serving, unwrap the cake and turn it upside down onto a 10-inch plate with upturned edges to catch any excess milk. Pipe the whipped cream on top of the cake and serve ice cold accompanied by a fruit sauce or two such as passionfruit, mango, or raspberry. Pour the milks into a medium heavy saucepan and bring them to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering until reduced to 2 cups. Strain into a container and refrigerate as long as a week.
Cherry-Pistachio Tea Cakes 1/2 cup pistachios 1/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup confectioners' sugar, plus more for dusting 2 large eggs 6 tablespoons unsalted butter, melted 12 to 24 medium cherries with stems Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground. Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated. Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
Gingerbread Cookie Thins Nonstick cooking spray, for greasing 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon fine salt 1/8 teaspoon baking soda Pinch ground cloves 1/3 cup packed light brown sugar 2 tablespoons melted unsalted butter 2 tablespoons molasses 1 tablespoon reduced-fat milk 1 large egg, separated 2 tablespoons finely chopped crystalized ginger Instructions: Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside. Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes. Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired. Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool.
Oil and Vinegar Bass in a Pouch 1 pound broccoli rabe, rough stems and leaves trimmed 1 head fennel, trimmed, cored, and thinly sliced 1 red onion, peeled, halved, and thinly sliced 16 cherry tomatoes, stemmed and halved Leaves from 2 large sprigs basil, plus sprigs, for garnish 7 tablespoons extra-virgin olive oil, plus more, for drizzling 4 teaspoons balsamic vinegar, plus more, for drizzling Salt and freshly ground pepper 4 (6-ounce) wild striped bass fillets, skinned 2 preserved lemons, quartered, as a garnish Instructions: Bring a large stockpot of water to boil and add 2 tablespoons of salt. Set up an ice bath. Cook the broccoli rabe in boiling water until it is bright green and tender, about 4 minutes. Drain, cool in the ice bath, and drain again. Set aside. Preheat oven to 375 degrees F. Lay out 4 (12-inch) pieces of foil out on a counter. Put the fennel, onion, tomatoes, and basil in a medium bowl and season with salt and pepper, to taste. Drizzle with 1 tablespoon of oil and a splash of vinegar. Divide the vegetables between each sheet of foil, making a small mound. Season the fish on both sides with salt and pepper, to taste, and place 1 on top of each pile of vegetables. Drizzle each pile with a tablespoon of oil and 1 teaspoon of vinegar and use a second piece of foil on each, and roll up the sides, to seal the pouch completely. Put the pouches on a sheet pan and cook in the oven for 9 minutes. Turn the package over halfway through. While the fish cooks, saute the broccoli rabe in a large saute pan with 2 tablespoons of olive oil until it is hot throughout. Season with salt and pepper, to taste. To serve, put the pouches on each of four plates and open them at the table. Garnish with basil sprigs and pass the broccoli rabe.
Spaghetti Pie 1 teaspoon salt 1/2 pound dried spaghetti 2 teaspoons olive oil, plus 1 tablespoon 1 cup Basic Red Sauce, or store-bought pasta sauce, recipe follows 1/2 cup chopped green bell pepper 2 teaspoons minced garlic 1 teaspoon Essence, recipe follows 1 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes 1 1/2 cups cubed mozzarella (4 ounces) 1/2 cup chopped black olives, optional 4 ounces button mushrooms, wiped clean and thinly sliced, optional 4 large eggs 1/2 cup whole milk 3/4 cup sliced pepperoni 1/2 cup grated Parmesan 1 tablespoons olive oil 3/4 cup chopped yellow onions (1 medium yellow onion) 1/2 teaspoon minced garlic (2 cloves garlic) 1/4 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon ground black pepper 1 (28-ounce) can whole peeled tomatoes 1 (15-ounce) can tomato sauce 4 1/2 teaspoons tomato paste 1 cup water 1/2 teaspoon sugar 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside. Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside. In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine. In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan. Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving. In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Arthur Avenue Cannoli 2 cups heavy cream 1/2 cup marscarpone cheese, at room temperature 3 tablespoons dark rum Zest of 1/4 orange, optional 1/2 cup confectioners' sugar 2 to 3 ounces good quality dark chocolate, finely chopped 6 premade cannoli shells (can be purchased empty at a bakery) Instructions: While the orange zest offers delicious flavor, it can curdle the whipped cream slightly if left to sit. If that is a concern, then omit the orange zest. Mix together 1/2 cup of the heavy cream and the mascarpone cheese in a medium bowl to lighten it. Stir in the rum and orange zest, if using. Set aside. Pour the remaining 1 1/2 cups cream into the bowl of a standing mixer fitted with a whisk attachment and start to whip on low, slowly adding the sugar when the cream is at soft peaks. Turn off the mixer before it reaches stiff peaks. Gently fold in the lightened mascarpone and the chopped chocolate. Transfer the filling to a piping bag fitted with the star tip. Pipe into cannoli shells and serve immediately.
Simple Steak Stirfry 2 tablespoons peanut oil 3 celery stalks, cut into 4-inch strips 1 carrot, cut into 4-inch strips 1 red pepper, cut into 4-inch strips 1 green pepper, cut into 4-inch strips 1/2 bunch scallions, cut into 4-inch strips 1 zucchini, cut into 4-inch strips 2 cloves garlic, crushed 1 teaspoon grated ginger 1 tablespoon soy sauce 1 teaspoon chili paste 1 teaspoon sugar 1 flank steak, cooked rare Instructions: Heat 2 tablespoons peanut oil in a wok over high heat. When smoking hot add the strips of celery, carrot, red and green pepper, scallions, zucchini. Saute for approximately 2 minutes. Next add the garlic, ginger, soy sauce, chili paste, and sugar. Cook 1 minute longer. Slice the flank steak into thin pieces against the grain. Add the steak to the wok and toss until just warm. Transfer to a serving dish, and enjoy.
Shrimp Scampi with Bucatini Noodles 8 ounces bucatini noodles 2 tablespoons olive oil 1 shallot, chopped 6 cloves garlic, smashed and minced 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio) 6 tablespoons salted butter, cut into pieces 1 pound large shrimp (16-20 count), peeled and deveined 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1/2 lemon, juiced Instructions: Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package directions for al dente. Drain and set aside. Warm the olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and some salt and pepper. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat. Add the wine and butter, about 1/2 tablespoon at a time. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine. Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes. Toss in the cooked bucatini, parsley, tarragon and lemon juice.
Coco-Cafe Whistler 1 1/2 shots brandy 1/2 shot creme de cacao 1/2 shot peppermint schnapps 1 shot heavy cream Instructions: In a small pitcher combined all ingredient and stir together. Pour into a rocks glass filled with ice.
Stuffed Crust Purim Pickle Pizza Flour or cornmeal, for dusting 1 pound pizza dough, store-bought or homemade, recipe follows, at room temperature 4 pieces mozzarella string cheese, ripped in half vertically Pickle Oil, recipe follows, for topping 5 ounces sandwich dill pickle chips, patted dry 2 cups (226 grams/8 ounces) grated Havarti cheese (grated on a box grater) Freshly ground black pepper Sriracha, for topping Ranch dressing, for topping Chopped fresh dill, for topping Sliced scallions, for topping 2 cups (270 grams) bread flour 1 teaspoon instant yeast 1/2 teaspoon kosher salt 3/4 cup (180 grams) warm water 1 tablespoon olive oil, plus more for oiling the bowl 1 cup (225 grams) olive oil 1/4 cup (5 grams) fresh dill, stems included 1 tablespoon mustard seeds 1 tablespoon coriander seeds 1 teaspoon kosher salt 6 cloves garlic, gently crushed Instructions: Place an oven rack in the upper third position. Preheat the oven to 500 degrees F. Dust a clean, flat work surface with flour. Using a rolling pin, roll the pizza dough into a 16-inch circle. Dust a 14- to 16-inch pizza pan with flour and carefully transfer the dough onto the pizza pan. Arrange the string cheese around the perimeter of the dough with a 1-inch border from the edge. Stretch the dough over the cheese and press to seal. Drizzle the surface with 2 tablespoons of the Pickle Oil, including some of the mustard seeds, coriander seeds and garlic for added texture and flavor. Arrange half of the pickles on the dough, then top with the grated Havarti, making sure to get all the way to the edge of the crust, and the remaining half of the pickles on top of the cheese. Bake until the cheese is splotchy and bubbly and the crust turns golden brown; begin checking at 12 minutes. Remove the pizza from the oven and season with black pepper. Brush the crust with additional Pickle Oil. Top the pizza with drizzles of sriracha and ranch dressing and sprinkles of dill and scallions. Slice and serve immediately. Combine the flour, yeast and salt in the bowl of the stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium speed for 12 to 15 minutes. The dough will be very sticky and soft, but do not add more flour. Scrape out into a liberally oiled bowl, toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour. To make the oil, combine the olive oil, dill, mustard and coriander seeds, salt and garlic in a small saucepan over low heat. Bring up to a simmer and let bubble on low for 10 minutes or until the garlic cloves are tender. Remove from the stove and reserve.
White Chocolate Cranberry Cookies 1/2 cup unsalted butter, softened 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 large egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 cup dried cranberries, chopped 3/4 cup white chocolate chips 3/4 cup macadamia nuts, chopped Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper. With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
Lemon Curd 1/2 cup freshly squeezed lemon juice 2/3 cup sugar 1/4 teaspoon sea salt 3 large eggs 6 tablespoons unsalted butter, at room temperature Instructions: In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.
Warm Seafood Salad 1 baguette, cut in 3/4-inch-thick slices 1 garlic clove, split in half Extra-virgin olive oil 1 head red oak lettuce 1 head frisee lettuce 3 egg yolks 1 pinch saffron threads 2 cloves garlic, peeled and smashed 1 teaspoon lemon juice Sea salt and freshly ground black pepper 1/2 cup chopped garlic scapes (if in season) 1 cup extra-virgin olive oil 2 tablespoons extra-virgin olive oil 1 pound fresh head-on large shrimp 1 cup cleaned squid 1 red bell pepper, stemmed, seeded and cut into medium dice Instructions: For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil. For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl. For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside. For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices.
Arugula Endive Salad with White Wine Vinaigrette 2 tablespoons white wine 2 tablespoons lemon juice 1/2 teaspoon honey 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces arugula 2 heads of endive, chopped 1/3 cup toasted walnuts Instructions: For the vinaigrette: Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired. For the salad: In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.
Blueberry and White Chocolate Ganache on a Profiterole 1 cup blueberries 1/4 cup sugar 1/3 cup heavy cream 4 ounces white chocolate 2 1/4 cups blueberries 1/3 cup sugar 3 large eggs 1 cup light cream 1 cup heavy cream 1 teaspoon vanilla extract 1 cup flour 1/ 2 cup water 1/ 2 cup whole milk 8 Tablespoon unsalted butter 4 large eggs Instructions: Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid. Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months. Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets. Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny. Preheat oven to 400 degrees F. Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool. Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.
Chocolate Tartlets Nonstick cooking spray 1 (18-ounce) package refrigerated sugar cookie dough (recommended: Nestle Toll House) 5 ounces semisweet chocolate, chopped 3/4 cup heavy cream 1 tablespoon light corn syrup 1 tablespoon sugar 1/8 teaspoon salt 1 large egg, at room temperature, beaten Whipped cream and shaved dark and white chocolate, for garnish Instructions: Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray. Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F. Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.
Jam Tart with Salted Cracker Crust 5 ounces buttery salted crackers, such as Club or Ritz 7 tablespoons unsalted butter, softened 1/4 cup sugar 1 3/4 cups (about 20 ounces) apricot preserves (or your favorite jam) Barely sweetened whipped cream for serving, optional Instructions: Preheat the oven to 350 degrees F. Pulse the crackers in a food processor until very finely ground. Add the butter and sugar and pulse until thoroughly combined. Remove a rounded tablespoon of the crumb mixture and set aside. Turn the mixture out into a 9-inch fluted tart pan with a removable bottom set on a cookie sheet and press evenly along the bottom and up the sides. Bake until light golden, about 15 minutes. Lightly press down on the crust if it has puffed up on the bottom. Spoon the preserves into the tart shell and gently smooth to spread evenly. Sprinkle the reserved crumbs on top. Bake until the jam is a shade darker and the edges are bubbling slightly, 20 to 25 minutes. Cool completely on a rack. Serve at room temperature with whipped cream, if using.
Jack Daniel's Shrimp Shooters 8 jumbo prawns, peeled and de-veined, with tail on 1 cup BBQ sauce (recommended: Jack Daniel's BBQ Sauce), divided 8 lime or lemon peel twists Instructions: Preheat grill to medium-high heat. Skewer the prawns onto metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before threading). Place skewers on grill and grill for 5 to 10 minutes, or until prawns become opaque; brush with about half of the BBQ sauce while grilling. Remove from grill; when cool enough to handle, remove prawns from skewers. While waiting for shrimp to cool slightly, fill 8 shot glasses about halfway full with sauce and then place 1 prawn in each shot glass, tail sticking out. Garnish with a lime or lemon peel twist.
Portobello Mushroom Fries Peanut oil, for frying 5 large portobello mushrooms 1/2 cup all-purpose flour 1 1/2 cup panko bread crumbs 1/4 cup finely grated Parmigiano-Reggiano 2 tablespoons finely chopped fresh parsley leaves 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 3 eggs, lightly beaten Instructions: Preheat oil in a deep-fryer to 350 degrees F. Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips. Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper. Dredge the mushrooms in flour, followed by the egg wash and finally in the panko. Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.
Cold Fried Chicken Sandwich 4 teaspoons ground black pepper 2 teaspoons paprika 2 teaspoons salt 1 teaspoon garlic powder 2 whole boneless skinless chicken breasts 2 cups all-purpose flour 1 gallon canola oil 2 hoagie rolls Your favorite onion vinaigrette dressing, for sandwiches Your favorite spicy mayo, for sandwiches 1 Roma tomato, thinly sliced and slices cut in half 3/4 cup chopped lettuce 3/4 cup chopped spinach 1/2 purple onion, sliced Instructions: Stir together the black pepper, paprika, salt and garlic powder in a bowl. Rub chicken with half the seasonings, then stir the remaining seasonings into the flour in a bowl. Let seasoned chicken rest in fridge 8 hours or up to overnight. Preheat oil in a deep-fryer to 350 degrees F. Dredge seasoned chicken in the seasoned flour. Fry until cooked through, 10 to 20 minutes. Place chicken in fridge until chilled, 1 to 2 hours. Split open hoagie rolls without cutting all the way through. Slice chilled chicken and glaze with onion dressing. Assemble sandwiches with mayo first, then veggies, then chicken. Enjoy!
Sweet Soy Ginger Glazed Pork Belly with Bamboo Rice and Cucumber Kimchi 1 tablespoon vegetable oil 1 1/2 pounds pork belly Salt and freshly ground black pepper 2 stalks celery, chopped 1 yellow onion, chopped 1 carrot, chopped 2 quarts pork or chicken stock 1 tablespoon minced fresh ginger root 1 tablespoon minced shallot 1 teaspoon olive oil 1 cup bamboo rice (see Cook's Note) 1 teaspoon salt 1/2 teaspoon ground white pepper 10 cloves garlic, sliced thin 2 tablespoons granulated sugar 1 1/4 tablespoons minced fresh ginger 1 1/4 tablespoons Korean red pepper 1 tablespoons Asian fish sauce 1 tablespoons soy sauce 1 1/2 teaspoons salt 1 English cucumber, sliced thin 1 carrot, julienned on a mandolin 1/4 cup fresh cilantro, chopped 1/4 cup chopped fresh ginger 1/4 jalapeno, rough chopped 1/2 cup granulated sugar 5 1/4 ounces red wine vinegar 2 3/4 ounces balsamic vinegar 1 1/3 tablespoons ketchup 1 1/3 tablespoons soy sauce Zest of 1/3 orange 1 tablespoon cornstarch 1 cup sweet soy sauce Ground, toasted macadamia nuts, for sprinkling Sriracha, for serving Instructions: For the pork belly: Preheat the oven to 325 degrees F. Heat the vegetable oil in a Dutch oven or deep saute pan over high heat. Season the pork belly with salt and pepper on all sides and sear until golden brown on all sides, about 8 minutes. Add the celery, onion and carrot around the sides of the pork belly and let them begin to heat for another 2 or 3 minutes. Pour in the pork stock (or chicken stock if you don't have pork), cover, and cook in the oven until the pork is tender, about 2 hours. Let cool in the braising liquid until cold all the way through. When completely cooled, cut into 4 equal rectangular pieces and set aside for plating. For the bamboo rice: Saute the ginger and shallot with the olive oil in a medium saucepan over medium heat until translucent, about 3 minutes. Add the rice and saute for another 30 seconds. Add the salt, pepper and 1 1/4 cups water, bring to a boil, then reduce heat to low and simmer, covered, until the rice is tender, 20 minutes. Fluff with a fork before serving. For the cucumber kimchi: Mix together the garlic, sugar, ginger, red pepper, fish sauce, soy sauce and salt in a large bowl and let sit for 2 hours. Fold in the cucumber, carrot and cilantro. For the sweet soy ginger jus: Saute the ginger and jalapeno in a medium saucepan over medium heat until fragrant, about 2 minutes. Add the sugar, red wine and balsamic vinegars, ketchup, soy sauce and orange zest. Stir to combine and cook until reduced by half. Mix the cornstarch with 1 tablespoon water in a small bowl to make a slurry; whisk it into the reduction. Add the sweet soy and mix thoroughly. Strain through a chinois strainer. To finish the dish: Crisp the pork belly on all sides in a saute pan over medium high-heat, then glaze the belly with the sweet soy ginger jus, adding just enough to coat. Slice the belly in 1/4-inch-thick slices. Place 1/2 cup of the bamboo rice in the middle of each plate. Fan the sliced pork belly on top of the rice and top with a good pinch of the cucumber kimchi. Sprinkle ground, toasted macadamia nuts on top if desired and drizzle the sweet soy ginger jus around the plate. Sriracha can be dotted around the plate to finish if desired.
Cake Chips and Dip Nonstick cooking spray, for the baking sheets One 15.25-ounce box chocolate devil's food cake, red velvet, confetti or yellow cake mix (plus required ingredients) 6 ounces white chocolate, melted 1/4 cup rainbow sprinkles Vanilla frosting, for dipping Instructions: Preheat the oven to 250 degrees F. Spray two 18-by-13-inch rimmed baking sheets with nonstick spray. Prepare the cake batter according to the package directions and divide it between the prepared baking sheets. Bake until the tops are dry and beginning to crack, about 1 hour and 15 minutes. Let cool completely. Drizzle with the melted chocolate and top with the sprinkles. Let the chocolate harden at room temperature, about 45 minutes. Break the cake into chip-size pieces. Serve with the frosting on the side for dipping.
Peach-Mustard BBQ Sauce 3 tablespoons unsalted butter 2 tablespoons minced onion 2 cloves garlic, minced 3 tablespoons cider vinegar 1/2 cup whole-grain mustard 1/4 cup Dijon mustard 3/4 cup peach jam or preserves 1 tablespoon bourbon 1/2 teaspoon kosher salt Instructions: Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Magic Cupcakes Chocolate cupcakes (recipe follows) Cream filling (recipe follows) Ganache (recipe follows or other fudgy chocolate icing) 1 cup butter 2 1/2 cups granulated sugar 1 cup unsweetened cocoa 1/4 cup heavy cream 4 large eggs 2 3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 2 cups water 1/2 cup granulated sugar 1/2 cup vegetable shortening 1/2 cup evaporated milk 1/3 cup all purpose flour Dash of salt 1 teaspoon vanilla 10 ounces semisweet or bittersweet chocolate 1 cup heavy cream Instructions: Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing. Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out. Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla. Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency.
Bacon, Onion and Cheese Stuffed Burger 1 1/2 pounds ground beef 1 clove garlic, minced 1 teaspoon hot sauce (recommended: Frank's Red Hot) Salt and freshly ground black pepper 4 strips bacon, diced 1/2 onion, chopped 1 cup grated sharp Cheddar 4 burger buns Lettuce, tomato, pickles for garnish Instructions: Preheat grill to medium. In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.
Hush Puppies Vegetable oil, for deep-frying 3/4 cup yellow cornmeal 1/2 cup all-purpose flour 2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1/2 cup buttermilk 2 large eggs 2 tablespoons unsalted butter, melted and cooled 3 scallions, finely chopped Instructions: Heat 2 inches of oil in a large, deep cast-iron skillet or Dutch oven to 365 degrees F. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and a good pinch of salt in a medium bowl. Beat in the buttermilk and eggs until combined, then stir in the melted butter and scallions to make a thick batter. In two batches, drop the batter by the tablespoonful into the hot oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Drain on paper towels; season immediately with salt.
Soy Marinated Wagyu with Congee, Ginger and Scallion 4 slices of Wagyu, 1/4-inch thick, 2 1/2 ounces 1/4 cup short grain rice 2 tablespoons scallion oil 2 dried scallops 1 3/4 cup chicken stock Sea salt 6 garlic cloves 3 tablespoons chopped ginger 2 tablespoons sugar 1/2 cup of soy sauce 1/2 cup mirin 2 teaspoons sesame oil Instructions: Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or overnight. Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste. Combine all sauce ingredients. Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.
Tartar Sauce 1 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon lemon juice 2 tablespoon chopped pickles 2 tablespoon chopped parsley 2 tablespoon chopped capers 1 hard boiled egg, finely chopped Salt and pepper Paprika Instructions: In a medium bowl, combine mayo, mustard, lemon juice, pickles, parsley, capers and chopped egg. Stir to combine and season with salt, pepper and paprika.
Babylon Spice Drink 2 ounces fresh ginger, peeled and sliced 1 1/2 ounces rum Ice cubes 1/2-ounce coconut milk 4 ounces mango juice 1-ounce grated coconut 1 maraschino cherry, for garnish 1 slice orange, for garnish Instructions: Soak the ginger in the rum for 24 hours. Place ice in a cocktail shaker. Add the ginger-rum mixture, coconut milk, and mango juice to the shaker. Shake well and strain into a large cocktail glass. Serve with a topping of the grated coconut, a cherry, and an orange slice on the lip of the glass. Serve immediately.
Red Velvet Heart Pancakes 4 ounces cream cheese, at room temperature 1/4 cup sour cream 3 tablespoons whole milk 2 tablespoons confectioners' sugar 2 cups all-purpose flour 1 tablespoon unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder Fine salt 2 large eggs 3/4 cup granulated sugar 1 1/4 cups buttermilk 1/2 cup melted and cooled butter, plus more for griddle 1/2 cup melted and cooled butter, plus more for griddle 2 teaspoons red food coloring 1 teaspoon pure vanilla extract 1 teaspoon apple cider vinegar Maple syrup, for serving Toasted, chopped pecans, for serving Instructions: Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a large bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated. Transfer some of the batter to a squeeze bottle with a 1/4-inch opening. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter and squeeze some of the batter onto it in the outline of a heart or hearts of the desired size. Fill in each outline with more batter; use a spatula to spread it to the edges of the heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottom is set and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining batter. Drizzle the cream cheese mixture and maple syrup on top of the pancakes and sprinkle with pecans.
Wedge Salad with Bacon and Feta Cream 8 slices bacon 1 head iceberg lettuce, cut into 6 wedges Chunky Feta Cream Sauce, recipe follows 2 medium tomatoes, diced Pickled Red Onions, recipe follows Coarsely ground black pepper 2 ounces feta, crumbled 1/2 cup whole-milk Greek yogurt 2 tablespoons olive oil 1/2 teaspoon paprika Coarsely ground black pepper 1 cup warm water 1/2 cup apple cider vinegar 4 1/2 teaspoons sugar 1 teaspoon kosher salt 1 large red onion, thinly sliced Tabasco sauce Instructions: Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces. Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper. In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance). Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add tabasco sauce to taste.
Pastierra 1 pound spaghetti 1 stick butter 1 dozen eggs, beaten 1 cup Locatelli Romano cheese Freshly ground black pepper, to taste Butter, to grease pan Instructions: Cook the spaghetti according to the instructions on box. However, shorten cooking by half. Remove pasta from water, add the butter and melt to cover the pasta. Pour in the beaten eggs, cheese, black pepper, pour into a butter-greased 13 by 9-inch pan and cook for 45 minutes in a preheated 350 degree oven.
Air Fryer Thanksgiving Turkey 1 teaspoon kosher salt 1 teaspoon dried thyme 1 teaspoon ground rosemary 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried sage 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon dark brown sugar 1 bone-in, skin-on turkey breast (about 2 1/2 pounds) Olive oil, for brushing Instructions: Mix together the salt, thyme, rosemary, pepper, sage, garlic powder, paprika and brown sugar in a small bowl. Brush the turkey breast with olive oil and rub on both sides with the dry rub mixture, making sure to get under the skin wherever possible. Put the turkey skin-side down in the basket of a 3.5-quart air fryer and roast at 360 degrees F for 20 minutes. Carefully open the air fryer and flip the turkey over so it is skin-side up. Close the air fryer and roast until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, about an additional 15 minutes. Let rest at least 10 minutes, then slice and serve.
Easy Skillet Corned Beef Hash Chili Sauce 24 Ounces Ore-Ida® Potatoes O'Brien 3 Tablespoons Butter ½ Pound Deli Corn Beef, sliced ¼ Cup Half and Half or Milk 1 Tablespoon Dijon Mustard 4 Eggs Salt Pepper Ketchup Instructions: 1.Melt butter in a large deep skillet over medium heat. 2.Add potatoes; cook 10 minutes or until lightly browned, stirring occasionally. Meanwhile, finely chop corned beef. Combine half and half and mustard; mix well. Stir corned beef and mustard mixture into potatoes; cook 2 minutes. With the back of a large spoon, make four indentations in potato mixture. Drop eggs into indentations; sprinkle with salt and freshly ground black pepper, if desired. Cover skillet; cook about 4 minutes or until eggs are cooked to desired doneness. Serve with ketchup or chili sauce, if desired.
Cuban Beans 6 cups water 2 cups dried red beans 2 ham hocks 3 tablespoons oil 2 white onions, diced 6 garlic cloves, diced 2 green bell peppers, diced 2 tablespoons ground cumin 2 tablespoons paprika 2 tablespoons dried oregano 2 tablespoons freshly ground black pepper 2 tablespoons kosher salt Instructions: In a large pot add water, beans and ham hocks. Boil for 45 minutes until tender. In a medium saucepan add oil, onions, garlic, peppers, cumin, paprika, oregano, pepper and saute until translucent, do not brown. When bean mixture has reduced by 1/2, add the onion saute mixture and the salt. Continue to reduce until water is level with bean mixture. Hold warm for service.
Pepperoni and Cheese Scrambled Eggs 1 teaspoon grapeseed oil 1/4 pound beef pepperoni, peeled and thinly sliced 2 tablespoons unsalted butter 6 large eggs 1/2 cup whole milk Kosher salt and freshly ground pepper 3/4 cup grated cheddar cheese 1 scallion, white and light green parts only, thinly sliced on the bias Instructions: Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet. Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.
Strawberry Colada 1/3 can of frozen BACARDI® Mixers Pina Colada mix 1/2 cup of strawberries 2 ounces of crushed pineapple 1/2 cup of BACARDI® Rum 5 cups of ice Strawberries and pineapple for garnish Instructions: 1. Blend together BACARDI® Mixers Pina Colada mix, BACARDI® Rum, strawberries and pineapple. 2. Add ice and blend for 45 to 60 seconds or until uniform. 3. Garnish with strawberries and pineapple. Serves five people.
S'mores Pie 2 1/2 cups all-purpose flour, plus more for dusting 1 1/4 cups whole wheat flour 6 tablespoons granulated sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon kosher salt 1/4 teaspoon ground nutmeg 13 tablespoons cold butter, cut into cubes 1/2 cup cold shortening, cut into cubes 2/3 cup ice cold water 2 teaspoons white vinegar Four 4.4-ounce dark chocolate bars 3 to 4 cups mini marshmallows 1 large egg, beaten 3 cups powdered sugar 3/4 cup cocoa powder 6 tablespoons milk 1/4 teaspoon kosher salt Sprinkles, for topping Instructions: For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms. Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours. For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper. Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely. For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
'Oreo' Cookies 1 1/3 cups Dutch-process cocoa powder 1 1/2 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt 2 sticks unsalted butter, softened 2 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 stick unsalted butter, softened 1/2 cup vegetable shortening 3 cups confectioners' sugar, sifted 1 teaspoon vanilla extract Instructions: Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Chicken Tikka Masala 2 pounds boneless chicken, cut into bite-size pieces 1 cup tomato sauce 1 cup plain yogurt 2 tablespoons curry powder 1 cup sliced onions Salt Minced fresh ginger, optional 2 to 4 green chiles, cut into strips, optional Freshly ground pepper Chopped fresh cilantro, for garnish Instructions: Combine the chicken, tomato sauce, yogurt, curry powder, onions, 1 teaspoon salt, ginger if using and green chiles if using in a bowl. Let marinate for at least 1 hour in the fridge. Preheat the oven to 375 degrees F. Transfer the chicken in marinade to a deep ovenproof dish; cover with foil. Bake until the chicken is thoroughly cooked, about 1 hour. (Or to prepare on the stovetop: Bring to a simmer and cook over medium heat for approximately 30 minutes.) Add salt and pepper to taste. Garnish with chopped cilantro. Serve in a bowl as a spicy stew or with steamed rice.
Skirt Steak with Chimichurri Sauce 1 cup extra-virgin olive oil 2/3 cup sherry wine vinegar 2 tablespoons lemon juice 1 cup chopped flat-leaf parsley 4 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 3 tablespoons minced garlic 2 tablespoons minced shallots 3/4 teaspoon fresh cracked black pepper 2 1/2 teaspoons kosher salt 1/4 teaspoon crushed red pepper 1 (1 3/4 to 2-pound) skirt steak Instructions: In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.) Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours. Preheat a grill to medium heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
qaV113 ham Instructions: brine;
Herb-Buttered Corn on the Cob 1/2 cup fresh basil leaves, chopped 1/2 cup fresh parsley leaves, chopped 8 cloves garlic Zest of 1 lemon Pinch kosher salt Freshly ground black pepper 2 sticks butter, softened Oil, for oiling grill 6 ears corn, shucked and silks cleaned Instructions: In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper. Pulse until everything is thoroughly chopped and combined. Add the butter and pulse until thoroughly mixed. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log. Store in the refrigerator until ready to use. Preheat a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side. Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve.
Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing 1 cup (2 sticks) unsalted butter, at room temperature 1/2 bunch fresh sage, leaves finely chopped Kosher salt and freshly ground black pepper 2 large onions, finely chopped 1 loaf cornbread, cubed (about 6 cups) 1 large egg, lightly beaten 1/2 cup heavy cream 3 cups chicken stock 1 (12 to 14 pound) fresh turkey 1 cup pure maple syrup 1/4 cup hot water 8 strips smoked bacon 1/4 cup all-purpose flour 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.
\Pork on Pork\ Chops 1 pound pancetta, cut into small dice 2 tablespoons fresh thyme leaves 1 tablespoon fresh rosemary leaves 3 garlic cloves 4 center-cut pork chops, each about 2 1/2 inches thick Kosher salt and freshly cracked black pepper 3 tablespoons canola oil Instructions: Preheat the oven to 400 degrees F. In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside. Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides. Heat the canola oil in a large ovensafe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side. Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time. While the pork chops are in the oven, heat a large saute pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes. Serve the pork chops topped with the crispy herbed pancetta and rendered fat. Serve while hot and bubbling!
Smothered Chicken and Biscuits 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 whole chicken fryer, cut into pieces 2 cups all-purpose flour, plus more for work surface 1 tablespoon Paula's House Seasoning, recipe follows 2 ribs celery, chopped 1 onion, chopped 2 scallions, chopped 1/2 cup water 2 cups self-rising flour, plus more for work surface 1 1/2 tablespoons salt 1 tablespoon sugar 1/2 cup shortening 1 cup milk 2 tablespoons butter 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Instructions: For the chicken: Heat the oil in skillet over medium heat. Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes. For the biscuits: Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs. The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter. Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken. Mix all the ingredients together and store in an airtight container for up to 6 months.
Fennel, Apple, Celery Salad with Cilantro and Lemon 1/4 cup plus 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil Coarse grained salt and cracked black pepper 2 large apples, julienned 1 medium head fennel, cored and thinly sliced 3 large ribs celery, sliced (about 1 cup) 1/2 cup cilantro leaves, roughly chopped or more to taste Instructions: In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.

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