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Raspberry Vinaigrette ¼ cup (60 ml) water ¼ cup (60 ml) apple cider vinegar or raspberry vinegar 1 teaspoon salt 2 tablespoons (30 ml) honey 1 teaspoon dried basil ½ cup (60 g) raspberries, fresh or frozen, thawed ¾ cup (180 ml) olive oil Instructions: 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening. 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.
Packin' A Punch Broccoli Slaw 1 cup shredded carrots 2 cups shredded broccoli slaw 1 red jalapeno, seeded and minced 1/2 medium red onion, thinly sliced 1/4 cup cider vinegar 1 lime, zested and juiced 1/2 teaspoon kosher salt 2 tablespoons sugar 1/2 teaspoon red pepper flakes 1/2 teaspoon cracked black pepper 2 tablespoons extra-virgin olive oil Instructions: In a large serving bowl, combine the carrots, broccoli slaw, jalapeno and red onion. Set aside. In a small saucepan, add the vinegar, lime zest, lime juice, salt, sugar, red pepper flakes and the black pepper. Bring to a light boil over low heat. Remove from heat and allow to cool for a few minutes. Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine. Refrigerate until serving.
Sunny's Easy Chipotle Chicken Baked Mac and Cheese One 7-ounce can chipotle peppers in adobo sauce 2 boneless, skinless chicken breasts, split 3 cloves garlic 1 tablespoon butter or butter-flavored cooking spray, for coating the casserole dish Kosher salt 16 ounces penne pasta 4 cups heavy cream 16 ounces shredded cheese blend (Mexican or taco blend) 1 1/3 cups Mexican crema 2 tablespoons all-purpose or wheat flour 1/8 teaspoon coarsely ground black pepper 4 scallions, white and green parts, finely chopped 2 large eggs, beaten 1 cup crushed corn tortilla chips (just about the texture of sand) 8 ounces shredded cheese blend (Mexican or taco blend) Instructions: For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes. In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces. Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish. In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander. For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish. For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.
Key Lime Rickey 2 ounces gin 1 ounce key lime juice 1 tsp. simple syrup soda water lime to garnish Instructions: Combine all ingredients and serve in ice-filled glass.
Champagne Jelly with Raspberries 2 packets (1/2 ounce) unflavored gelatin 1 1/2 cups water 1 cup sugar Zest of 1 lemon, removed in strips Juice of 1 lemon 2 cups champagne 1 cup fresh raspberries 6 small sprigs mint Instructions: In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes. Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint.
Autumn in Modena 1 large beetroot, skin on 1 large yellow onion 1 large pumpkin piece, skin on, seeds removed (250 grams) 1/4 cup (60 milliliters) extra-virgin olive oil, such as Villa Manodori 1 cup (225 grams) dried apricots 1/4 cup (60 milliliters) dark cherry balsamic vinegar, such as Villa Manodori Dark Cherry Balsamic 2 tablespoons maple syrup 1 clove garlic 1 1/2 cups (80 grams) chanterelle mushrooms Salt 1/3 cup (50 grams) whole blanched almonds 1/4 cup (33 grams) sunflower seeds 2 tablespoons balsamic vinegar 1 small black truffle Instructions: Preheat the oven to 320 degrees F/160 degrees C. Wrap the beetroot in foil, place on the oven rack and bake for 2 hours; set aside. Increase the oven temperature to 356 degrees F/180 degrees C. Place the onion and pumpkin on a baking sheet, drizzle over 2 tablespoons of extra-virgin olive oil and bake in the oven for 1 hour. Fifteen minutes before the pumpkin and onion are ready to remove from the oven, place the beetroot directly over the gas flame wrapped in foil and grill for 15 minutes. Meanwhile, put the dried apricots in a medium pan, pour in the dark cherry balsamic vinegar and maple syrup and bring to a boil. Simmer for 15 minutes until the liquid has been absorbed by the apricots. Heat 2 tablespoons of extra-virgin olive oil in a saute pan on low heat. Smash the garlic clove with a knife, add to the pan and gently saute for 4 to 5 minutes. Remove the garlic from the pan, add the chanterelle mushrooms and a pinch of salt, turn the heat up to medium high and saute for 5 minutes. To another saute pan, add the almonds and toast for 3 to 4 minutes on medium-low heat. Then, add the sunflower seeds and a pinch of salt and cook for a further 2 to 3 minutes. To assemble the dish, carefully remove the pumpkin from the skin and place on a serving plate or platter. Remove the onion from the skin and place on top. Peel back the foil from the beetroot, slice into pieces and add to the platter. Empty the apricots onto the board, roughly chop and sprinkle over. Place the almonds and sunflower seeds in a mortar and pestle, roughly grind and sprinkle over. Arrange the chanterelle mushrooms on top and around the vegetables and apricots. Pour over the balsamic vinegar. Finally, using a vegetable peeler or a truffle slicer, shave over the black truffle.
Shrimp with Basil, Garlic, and Tomatoes 1 cup quartered vine-ripened grape or cherry tomatoes 2 teaspoons finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 1/2 pounds medium-large shrimp, shelled and deveined 4 teaspoons extra-virgin olive oil, divided 1 large clove garlic, minced Instructions: In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp. Divide the shrimp between two 8-or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat. Season one side of the shrimp with salt and pepper; add a teaspoon of oil to each pan and turn the heat to high. Invert a pie pan over a skillet so the shrimp fall into the pan all at once. Repeat with the other shrimp. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon oil and half the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
Manhattan Clam Chowder 4 slices bacon, 1/2-inch pieces 1 onion, chopped 3 carrots, sliced 3 stalks celery, sliced 1 bay leaf 1 teaspoon red pepper flakes, crushed 1 teaspoon tarragon 1 large can peeled tomatoes, quartered 4 cups canned clam juice 3 potatoes, peeled and cubed Fresh parsley, chopped 2 cans clams, chopped Instructions: In heavy kettle cook bacon over a medium heat until fat is released. Add onion and saute until soft. Add carrots and celery and stir to coat. Add bay leaf, red pepper flakes and tarragon. Cook vegetables and seasonings until tender. Add tomatoes and clam juice. Bring to a simmer. Add potatoes and simmer until tender, about 20 minutes. Add parsley and clams. Simmer for 10 minutes more and serve.
Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette 1/4 cup white wine vinegar 3 tablespoons fresh rosemary 3/4 cup extra virgin olive oil 1 pound small new potatoes, sliced in half 3 tablespoons olive oil Salt and freshly ground pepper 1/2 pound haricots verts 1 large red onion, finely sliced Instructions: Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
Tomato and Red Onion Salad with Lime-Cilantro Dressing 2 limes, juiced 1/2 cup cilantro leaves, a couple of handfuls 2 teaspoons hot sauce, eyeball it Salt and pepper 1/3 cup extra virgin olive oil, eyeball it 1 small red onion, quartered and thinly sliced 3 large beefsteak tomatoes, quartered and thinly sliced Instructions: Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.
Iced Coffee 2 cups water 1/4 cup cocoa 2 shots of brewed espresso Sugar to taste Shot of Madeira Instructions: In a saucepan combine water and cocoa powder. Boil for 15 minutes and add espresso and sugar to taste. Chill until ready to serve. Pour coffee into glasses and top with shot of Madeira.
Wet and Slippery 1.5 ounces spiced rum Crushed ice 1/2 bottle birch, root, or ginger beer, chilled 1 lime wedge Instructions: Pour the rum over the crushed ice. Top with birch, root, or ginger beer. Garnish with a lime wedge.
Dan Dan Noodles 1/3 cup creamy peanut butter 4 cloves garlic, minced 2 tablespoons grated fresh ginger 2 tablespoons low-sodium soy sauce 1 tablespoon dark brown sugar 1 tablespoon toasted sesame oil 1 tablespoon Chinese black vinegar 1 tablespoon chili oil 1/4 cup low-sodium chicken broth 8 ounces ramen noodles 1/2 cup roasted peanuts, chopped 3 scallions, finely chopped Instructions: Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish. Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.
Earl Grey Tea and Blueberry Spritzer 6 Earl Grey tea bags 1/2 cup sugar 1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish 1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish 2 cups blueberries Sparkling wine, cold Instructions: Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes. Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes. Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine. To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.
Sweet Potato Biscuits 2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 1/4 cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar Instructions: Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8 to 10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in a 400-degree oven for 15 to 20 minutes or until brown.
Patacon Maracucho Canola or vegetable oil, for frying 4 green plantains, peeled and halved crosswise Garlic salt, for sprinkling 1/4 cup ketchup 1/4 cup mayonnaise 1 avocado, sliced 1 1/3 cups shredded cooked chicken (about 7 ounces) 1 cup shredded romaine lettuce (about 6 leaves) 1 tomato, cut into 8 slices 1/2 cup shredded queso duro or queso de mano (see Cook's Note) Instructions: Add 1 1/2 inches of oil to a large heavy-bottomed saucepan or medium Dutch oven and heat over medium heat until a deep-frying thermometer reaches 350 degrees F. Drop in the plantains and cook, flipping halfway through, until they\u2019re light golden brown with light brown streaks, 6 to 7 minutes. Remove to a cutting board to rest until cool enough to handle. Keep the oil at 350 degrees F. Sprinkle the plantains all over with garlic salt. Make a small cut down each side of each plantain half to ensure they will flatten evenly on both sides. Using the flat surface of a small cutting board or sturdy plate, flatten the plantains so they are about 1/4 inch thick. Return the plantains to the oil and fry until the softer parts have a little crunch, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with another pinch of garlic salt. Combine the ketchup and mayonnaise in a small bowl. Spread 1 tablespoon of the pink sauce on one side of each plantain half. Top 4 of the plantain halves each with one-quarter of the avocado slices, 1/3 cup of the chicken, 1/4 cup of the shredded lettuce, 2 of the tomato slices and 2 tablespoons of the cheese. Top with the remaining plantain halves. Serve immediately.
Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil 2 medium spaghetti squash, split lengthwise and seeded 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons truffle oil 1/2 cup grated Parmigiano-Reggiano 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Season the cut sides of the spaghetti squash with the olive oil and some salt and pepper. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into \spaghetti\ strands, 40 to 45 minutes. Allow to cool slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl, roughly separating them as you go. While still warm, drizzle with the truffle oil, sprinkle with the Parmigiano-Reggiano and parsley and season to taste with pepper. Toss gently and serve.
Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1 1/4 cups granulated sugar, divided 1 1/2 teaspoons grated orange zest 1 tablespoon cornstarch (see note) 1/2 cup freshly squeezed orange juice 1 cup all-purpose flour 1/2 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup quick-cooking (not instant) oatmeal, such as McCann's 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees. For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 by 11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
Eggplant Parmesan 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices Kosher salt, as needed, plus 1 tablespoon 5 cups fresh breadcrumbs 1 tablespoon dried oregano 1 tablespoon dried thyme Freshly ground black pepper Vegetable oil for frying All-purpose flour for dredging 6 large eggs, beaten 2 tablespoons whole milk Olive oil, as needed 7 cups Quick Marinara Sauce, recipe follows 2/3 cup grated Parmesan, divided 1 pound fresh mozzarella, thinly sliced 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced (about 1/3 cup) 5 cloves garlic, chopped 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped 2 sprigs of fresh thyme 2 sprigs of fresh basil 1 tablespoon kosher salt Freshly ground black pepper Instructions: Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.) Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Easy Herb Roasted Turkey 2 tablespoons lemon juice 2 teaspoons fresh rosemary leaves, chopped 2 teaspoons fresh thyme leaves, chopped 1 teaspoon lemon zest 2 sticks (1 cup) unsalted butter 1 fresh turkey (10 to 12 pounds), neck, giblets and liver removed (reserve for other use) Kosher salt and fresh cracked black pepper 1/2 cup fresh sage leaves, torn 1/2 bunch fresh rosemary 1/2 bunch fresh thyme 6 cloves garlic, peeled and smashed 1 yellow onion, quartered Instructions: In a small saucepan, combine the lemon juice, chopped rosemary and thyme, lemon zest and 1 stick butter. Cook until the butter is melted. Cut the remaining stick of butter into cubes and set aside. Place the turkey on a v-shaped rack in a large roasting pan. Pat the turkey thoroughly dry, and then brush the melted butter mixture all over. Liberally sprinkle with salt and pepper on both the outside and inside of the cavity. Fill the cavity with the cubed butter, sage, rosemary, thyme, garlic and onions. Tie the legs of the turkey together with string and tuck the wings underneath. Roast the turkey until an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F and the juices run clear, about 2 1/2 hours. Remove from the oven and transfer to a cutting board or platter. Tent the turkey with foil and let stand 20 minutes before carving.
BBQ Chicken Baked Potatoes 4 pounds boneless, skinless chicken thighs 1 1/2 cups BBQ sauce 1/4 cup honey 1 tablespoon vinegar 1 teaspoon kosher salt 3 chipotle peppers in adobo 2 cloves garlic, minced 1 onion, sliced 4 medium russet potatoes Vegetable oil, for baking potatoes 2 cups sour cream 2 cups shredded Cheddar 1 cup diced green onion Instructions: For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes. When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note). For the potatoes: Preheat the oven to 400 degrees F. Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.
Ponche de Frutas (Fruit Punch) Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional Instructions: Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional.
Mint Clown Cones 1 (13 1/2 ounce) can full-fat coconut milk, cold 1 1/2 cups cashews, soaked for at least 6 hours or overnight, drained and kept refrigerated 1 cup cold water 2/3 cup sugar 1/4 cup fresh mint leaves 1 teaspoon vanilla extract 1/2 teaspoon mint extract 1/4 teaspoon kosher salt 4 ounces cold dark chocolate, chopped 6 Mini Sugar Cones, recipe follows (store-bought is also fine) Store-bought crispy cookies, 2-inches wide Colored buttercream or cream cheese frosting Candy-coated chocolates 1/2 cup flour 1/2 cup sugar 1/2 teaspoon kosher salt 2 large egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract Instructions: To make the ice cream, combine the coconut milk, cashews, water, sugar, mint leaves, vanilla extract, mint extract and salt in a high-speed blender on high for 1 minute. Process in an ice cream maker according to the manufacturer\u2019s direction until the ice cream is the texture and consistency of soft serve, about 30 minutes. At the end of the churning process, add the cold dark chocolate and churn until fully incorporated. Pour the mixture into a lidded container and freeze for at least 6 hours. To make the clown cones, place a scoop of ice cream on the cookie. Give it a cone hat and pipe a nose, mouth, hair, and hat decorations using the frosting. Use two small blobs of frosting to stick on candy coated chocolates for the eyes. Enjoy immediately or stick back in the freezer for later. In a medium bowl, whisk together the flour, sugar and salt. In a separate medium bowl, whisk together the egg whites, vanilla, and almond extract. Add the dry ingredients into the wet mixture and mix until you have a smooth batter. Heat a medium, non-stick pan over medium heat. Ladle 1 1/2 tablespoons of the batter into the middle of the pan and spread around to form a thin, 4-inch circle. Cook for 3 to 4 minutes until bubbles form and the perimeter is lightly browned and pulls away from the pan. Gently flip the cone-round and cook for 1 more minute. Carefully remove from the pan and very quickly shape the round on a greased ice cream cone mold. Press the edges to seal until crisp. Stand it up with the pointy end on top, propping it up as needed, and cool fully. Repeat with the remaining batter, cleaning the pan and greasing the cone mold each time.
Sauteed Broccoli Rabe and Chorizo 1 pound Mexican chorizo 2 cloves garlic, roughly chopped 1 teaspoon crushed red pepper 1/3 cup white wine 1 bunch broccoli rabe Kosher salt and black pepper Kosher salt and black pepper Instructions: Heat a saute pan over medium-high heat and add the sausage, breaking it up in the pan as it browns, about 8 minutes. Once nearly cooked, remove the sausage with a slotted spoon and place on a paper towel to drain, leaving the sausage fat in the pan. Using the same saute pan, add the garlic and red pepper to the reserved sausage fat. Fry until lightly browned. Add the wine, broccoli rabe and a pinch of salt. Cook until the rabe is tender, stirring often, 6 to 8 minutes. Finish by adding the sausage back to the pan. Season with salt and pepper and heat thoroughly. Enjoy this beauty!!
Chicken Enchiladas 8 soft corn tortillas 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle 3 cups chicken broth 4 pieces boneless skinless chicken breast, 6 to 8 ounces 1 bay leaf, fresh or dried 2 sprigs fresh oregano 1 small onion, quartered 2 tablespoons tomato paste 1 teaspoon chili powder, 1/3 palm full 1 teaspoon ground cumin Salt 2 cups tomato sauce 2 teaspoons hot cayenne pepper sauce, several drops 1/4 teaspoon ground cinnamon, 2 pinches 1 teaspoon chili powder Instructions: Preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks. Combine all sauce ingredients and heat through, keeping warm until needed. Remove tortillas from oven and switch broiler on high. Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
Lemon-Vanilla Whipped Cream 1 1/2 cups heavy cream, chilled 2 tablespoons sugar 1 1/2 teaspoons vanilla extract 1/2 teaspoon grated lemon zest Instructions: Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.
Mediterranean Raw Corn Salad 3 ounces feta cheese, crumbled (about 1/2 cup) 1/3 cup plain whole-milk Greek yogurt 1 tablespoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cups fresh corn kernels (from 2 to 3 large ears) 1/2 cup diced seedless cucumber 1/2 cup thinly sliced radishes 1/2 cup sliced celery 1/4 cup pitted Castelvetrano olives, roughly chopped 1/4 cup sliced pickled banana peppers or pepperoncini, chopped 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1/2 cup fresh parsley, chopped 1/2 cup fresh dill, chopped Instructions: Combine the feta, yogurt, olive oil, a pinch of salt and a few grinds of pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally (the mixture will seem thick at first but will thin as you blend). Refrigerate while you make the salad. Combine the corn, cucumber, radishes, celery, olives and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper. Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil.
Fried Ravioli with Chocolate 1/2 cup very cold whole-milk ricotta cheese, drained 1 tablespoon powdered sugar Pinch of kosher salt 2 tablespoons chocolate-hazelnut spread 12 wonton wrappers 1 large egg, beaten Vegetable oil, for frying 1/2 cup strawberries, sliced 4 ounces white chocolate, melted Chopped hazelnuts, for garnish Instructions: Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread. Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly. Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes. To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.
Grilled BBQ Short Ribs 4 1/2 pounds beef short ribs (3 inches long by 5 inches wide) 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons olive oil 2 cups 1/4-inch dice onions 1 cup 1/4-inch dice carrots 1 cup 1/4-inch dice celery 4 cloves garlic, peeled and smashed 4 sprigs fresh sage 4 sprigs fresh thyme 1 bottle dry red wine 1 cup chicken stock 1/2 cup red wine vinegar 1/4 cup barbecue sauce 1/4 cup brown sugar 2 tablespoons hot sauce, such as Frank's 1/2 teaspoon crushed red pepper flakes Roasted Red Pepper Polenta, recipe follows 1/4 cup scallions, sliced thin on the bias, optional 3 red bell peppers 1 teaspoon kosher salt 2 cups stone-ground cornmeal 1 cup grated fresh Pecorino Romano 2 tablespoons unsalted butter Instructions: Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve. Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side. Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes. Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes. Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes. Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately. To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side. In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
Pan Fried Ham Kebobs served with Basmati Rice, Peppers, Pineapple and Mango 3 tablespoons ginger-flavored soy sauce 3 tablespoons fresh lemon juice 1 whole smoked ham, cut into 1-inch cubes 1 green pepper, 1-inch dice 1 red pepper, 1-inch dice 1 yellow pepper, 1-inch dice 1 red onion, 1-inch dice 1 white onion, 1-inch dice 16 to 24 (1-inch) cubes fresh pineapple 8 to 10 wooden skewers Basmati Rice, recipe follows 1 mango, cut into 1/2-inch cubes 1/4 head red leaf lettuce, chopped 2 tablespoons minced fresh parsley leaves, for garnish 4 cups water 2 cups basmati rice 2 to 4 tablespoons butter Instructions: Combine the soy sauce and lemon juice in a medium non-reactive bowl. Evenly coat the ham cubes with the soy mixture. Heat a medium pan over high heat, and then add the ham and cook for approximately 25 minutes, or until golden brown. With a slotted spoon, remove the ham from the pan. Make the kebabs by alternating the ham with the peppers, onions, and pineapple cubes on the wooden skewers. Serve over Basmati Rice, and garnish each plate with the mango, lettuce, and parsley. In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the rice to the pan, and reduce the heat to low. Cook the rice for 20 minutes, or until tender yet firm, and all of the water has been absorbed. Gently stir in as much butter as desired for flavoring. Place the kebabs on top of the rice.
Round 2 Recipe - Spinach and Mushroom Pasta 2 tablespoons canola oil One 10-ounce package baby portabella mushrooms, sliced Kosher salt and freshly ground black pepper Reserved cooked onion from Spinach and Pasta Pie, recipe follows 2 teaspoons Italian seasoning 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped garlic Reserved spinach from Spinach and Pasta Pie Reserved cooked pasta from Spinach and Pasta Pie 1/4 cup chopped fresh basil 1/4 cup grated Parmesan 1 tablespoon olive oil 3 large eggs, divided Kosher salt and freshly ground black pepper 2 tablespoons canola oil, divided One 16-ounce box spaghetti, cooked according to package directions, drained 1 medium onion, chopped 2 teaspoons chopped garlic 1/4 cup milk 2 teaspoons Italian seasoning Half 4-ounce package crumbled feta cheese Two 10-ounce packages frozen chopped spinach, thawed and drained 1 plum tomato, sliced thin 1/4 cup grated Parmesan Instructions: In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately. Preheat the oven to 350 degrees F. In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for another use). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust. In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for another use). In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for another use), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.
Baked Hawaii 1 tablespoon unsalted butter One 20-ounce can crushed pineapple One 14-ounce can sweetened condensed milk 1/8 teaspoon kosher salt 2 cups heavy cream 2 teaspoons vanilla paste or extract Half a 9-by-5-inch pound cake, cut into 1-inch slices 1 pint pistachio gelato, softened 3/4 cup honey 3/4 cup sugar 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt 1 cup green candy melting wafers 2 tablespoons coconut oil Instructions: For the pineapple: Melt the butter in a large nonstick skillet over medium-high heat and add the pineapple and its juices. Cook, stirring occasionally, until all of the liquid has evaporated and the pineapple has caramelized, 10 to 12 minutes. Transfer to a medium bowl and stir in the condensed milk and salt; cover and freeze 30 minutes. Beat the cream and vanilla bean paste with a stand mixer on high speed until stiff peaks form, 3 to 4 minutes. Stir the chilled pineapple mixture to loosen it up, then fold in the whipped cream. Cut out a 4 1/2-inch round of pound cake using a 1-quart plastic deli/soup container as a cutter; this will be the base of the Hawaii. (If the pound cake is small, you can form the base out of multiple pieces.) Wrap the cake round in plastic and set aside until ready to use. Line the quart container with plastic wrap so that 4 inches hang over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover and freeze until solid, about 3 hours. Freeze the remaining pineapple ice cream for another use. Top the pineapple ice cream with the pistachio gelato, pushing it down to fill in all the gaps. Unwrap the pound cake round and press it into the top of the ice cream to make it adhere. Cover the top using the overhanging plastic wrap and freeze until solid, 2 to 3 hours. For the honey meringue: Boil the honey, sugar and 1/3 cup water without stirring in a medium saucepan until a candy thermometer registers 240 degrees F. Meanwhile, whip the egg whites, cream of tartar and salt in a stand mixer fitted with the whisk attachment on high speed until soft peaks form, 3 to 4 minutes. With the mixer running, carefully pour the hot syrup into the whites in a thin, steady stream. (The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.) Continue to whip until very thick and glossy, 4 to 5 minutes. Transfer to a large piping bag fitted with a large closed-star tip; set aside until ready to use. Use a 2 1/2- and a 1-inch round cutter to cut 2 rounds of pound cake. Pipe a tablespoon of the meringue in the center of a cake stand, then invert the frozen container of ice cream onto the center of the cake stand to unmold it, pressing the pound cake base into the meringue to glue it in place. Pipe a teaspoon of the meringue on the top of the ice cream core and press the 2 1/2-inch cake round on top. Pipe another teaspoon of meringue on the top of that cake round and press the 1-inch cake round on top. Working quickly, pipe a wide band of meringue around the circumference of the ice cream core about 2 inches from the bottom. Pipe another band just above so that the two bands touch. Repeat, making two additional bands forming a thick meringue \belt\ in the center of the core. Use a small offset spatula to sculpt and smooth the belt into a pineapple shape, with the widest part in the center and tapering at the top and bottom; use more meringue if necessary. Pipe meringue over the two cake rounds on top and sculpt and smooth to completely cover and form the tapered top of the pineapple. Freeze for 2 hours. Store the remaining meringue in its piping bag at room temperature. For the fronds: Place the attached PDF of pineapple fronds on a rimmed baking sheet and place a piece of parchment on top. Melt the candy melts with 1 tablespoon of the coconut oil, stirring occasionally, in a heatproof bowl set inside a pot of simmering water. Turn off the heat and transfer 2 tablespoons of the melted candy to a small piping bag fitted with a small round tip. Trace the outside border of the pineapple fronds with the melted candy and freeze to set, about 5 minutes. Meanwhile, stir the remaining tablespoon coconut oil into the remaining melted candy in the bowl. Flood the pineapple top by spooning the liquid candy melt into the outlines of the frond. Freeze to harden, about 15 minutes. Pipe concentric bands of meringue stars to cover the surface of the pineapple. Freeze 30 minutes. Use a kitchen torch to toast the meringue, then freeze at least 10 minutes. Keep frozen until ready to serve. Right before serving, use a chef's knife to cut a 2-inch slit in the top of the pineapple. Insert the candy fronds into the slit and serve.
Chocolate Dipped Bananas 5 bananas 8 popsicle sticks 3 cups good quality chocolate bar 3 tablespoons butter, cut up Chopped nuts Toasted coconut Cookie crumbles Colored sprinkles or chocolate jimmies Mini chocolate candies or mini semi sweet chips, for chocoholics Granola Instructions: Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.
Balsamic BBQ Sauce 1 teaspoon olive oil 2 tablespoons finely chopped shallots 2/3 cup balsamic vinegar 3 cups ketchup (recommended: Heinz) 1/3 cup brown sugar 1/3 cup honey Instructions: Heat oil in a saucepan over medium heat. Add shallots and saute for 1 minute. Add balsamic vinegar and reduce by half. Add ketchup, brown sugar, and honey; bring to a simmer and cook for 5 minutes, stirring constantly.
Fresh Peach Gratin with Pecan Crunch Topping 5 large peaches, peeled, pitted and sliced 1/3-inch thick 1 tablespoon lemon juice 2 tablespoons sugar 1/2 tablespoon cornstarch 3 tablespoons flour 3 tablespoons sugar 2 tablespoons cold unsalted butter 3/4 cup pecans, toasted and chopped Preheat oven to 350 degrees F Instructions: Butter a 9-inch pie plate. In a bowl combine peaches, lemon juice, sugar and cornstarch. Pour into pie plate. In a separate bowl combine flour and sugar. Rub in cold butter until mixture resembles a coarse meal. Add pecans and toss together. Sprinkle pecan mixture over peaches and bake until peaches are tender and topping is bubbly and golden, about 30 to 40 minutes.
Garlic Mushroom Fondue 2 tablespoons olive oil 1/4 cup chopped white onions 1/2 cup chanterelle mushrooms 1/2 cup sliced shiitake mushrooms 4 cloves garlic, minced 1 tablespoon chopped fresh thyme 1 teaspoon ground chile de arbol or 1 fresh chile de arbol, cut into rounds Kosher salt and freshly ground black pepper 3/4 cup dry white wine 2 cups grated Monterey Jack cheese 2 cups grated Oaxaca cheese or mozzarella 1 tablespoon cornstarch Serving suggestions: crostini or your favorite crudites Instructions: Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chile de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate. To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth. Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites.
Cranberry and Goat Cheese Crostini 8 ounces goat cheese, at room temperature 20 store-bought crostini 1/4 cup canned whole-berry cranberry sauce or cranberry chutney Instructions: Spread the goat cheese on the crostini, then top with the cranberry sauce.
New Fangled Fashioned 2 tablespoons cracked black peppercorns 1/2 cup maraschino cherry juice 2 oranges, cut into supremes, with excess juice reserved 8 ounces good bourbon 4 maraschino cherries Instructions: Add the pepper to a small saucepan with the maraschino cherry juice. Bring to a boil and reduce for 2 minutes. Remove from the heat, strain and cool. In a shaker add the orange supremes and a little of the reserved orange juice (reserving 4 supremes for garnish), and muddle together. Add 1/4 cup of the black pepper cherry syrup, the bourbon and a scoop of ice. Shake and pour into 4 rocks glasses with a big ice cube in each. Garnish each drink with an orange supreme and a maraschino cherry.
Red Lentil Soup 1 cup red lentils, washed and soaked for 1 hour, drained 2 cloves garlic, thinly sliced 1 green serrano chile, split and seeded 1 -inch piece fresh ginger, peeled and minced 1 medium onion, thinly sliced 1 large tomato, diced 2 tablespoons canola oil 1 teaspoon cumin seeds 1/2 teaspoon paprika 1/2 teaspoon turmeric Kosher salt Honey, for drizzling Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges Instructions: Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further. Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.
Loaded Lobster Roll 2 (1-pound) lobsters 2 tablespoons mayonnaise 2 tablespoons creme fraiche 3 tablespoons diced shallots 1 lemon, juiced 2 tablespoons chopped chives 2 tablespoons chopped parsley leaves 1 avocado, halved, pitted and flesh diced 8 slices thick cut bacon, cooked crisp and crumbled Salt and freshly cracked black pepper 4 brioche rolls, split Instructions: Preheat the oven to 400 degrees F. Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside. In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich. Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.
Basic Crepe Recipe 1 cup all purpose flour 1 1/2 cups water 3 eggs Salt Oil Instructions: In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
Squid Stuffed Squid 1 tablespoon olive oil 1/4 cup finely chopped onion 1/2 teaspoon kosher salt 1 clove garlic, finely minced 8 to 10 whole squid (about 3 to 5 inches each) 2 ounces raw shrimp 1/4 cup fresh bread crumbs 2 tablespoons finely chopped tomato 2 teaspoon lemon zest 2 teaspoon finely chopped fresh ginger 1 teaspoon chopped fresh parsley leaves 1/4 teaspoon freshly ground black pepper 2 cups prepared tomato or spaghetti sauce Instructions: Preheat an oven to 375 degrees F. Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool. Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well. Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff. Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.
Individual Ham and Cheese Breakfast Bakes 6 tablespoons unsalted butter, plus more for the mini skillets 1 large onion, thinly sliced Kosher salt and freshly ground black pepper 4 cups 1/2-inch bread cubes (about 8 ounces, crusts removed) 8 ounces cremini mushrooms, sliced 1 1/4 cups half-and-half 1 teaspoon Dijon mustard Pinch cayenne pepper 8 large eggs 8 ounces ham, diced 2 cups shredded Gruyere (about 6 ounces) 1 pint grape tomatoes, halved 1/4 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Butter 4 mini 6 1/2-inch cast-iron skillets and put on a baking sheet. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue to cook, stirring and lowering the heat further if starting to burn, until the onions are softened and caramelized, about 20 minutes more. Remove from the heat and season with salt and black pepper. Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons butter and the bread and cook, stirring occasionally, until the bread is light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer to a plate to cool. Increase the heat under the skillet used for the bread to medium high, add the remaining 2 tablespoons butter and the mushrooms and cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until the mushrooms are softened, about 2 minutes more. Remove from the heat and season with salt and black pepper. Whisk the half-and-half, mustard, cayenne, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Divide the mixture evenly among the prepared mini skillets. Top with the grape tomatoes and sprinkle with the Parmesan and remaining Gruyere. Bake until the tops are golden brown and the casseroles are just set (they shouldn't jiggle when shaken), 25 to 30 minutes. Top each with a grind of black pepper.
Wasabi Tempura Shrimp 8 cups vegetable oil 1 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon cornstarch 1 teaspoon salt 1 large egg 1/2 cup soda water 1 teaspoon rice wine vinegar 1/2 cup mayo 3 tablespoons wasabi, prepared or powdered mix made to instructions 1 pound 21/25 count shrimp, peeled and deveined 1 lemon, juiced Instructions: For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use. For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp. For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp. Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.
Cinnamon Twists 1 cup warm water (about 100 degrees F) 1 1/4-ounce packet active dry yeast 3 cups all-purpose flour, plus more for dusting 1/2 cup plus 2 tablespoons granulated sugar 1 teaspoon salt 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into pieces Vegetable oil, for the bowl 3/4 cup red sanding sugar 2 1/2 teaspoons ground cinnamon Instructions: Pour the water into a small bowl, sprinkle the yeast on top and stir. Let stand until foamy, 5 minutes. Meanwhile, whisk the flour, 2 tablespoons granulated sugar and the salt in a large bowl. Work in the butter with your fingers until fine crumbs form. Make a well in the middle and pour in the yeast mixture. Stir until the mixture comes together into a shaggy dough. Turn out onto a lightly floured surface and knead a few times to bring the dough together into a ball (it will still be soft and sticky). Coat a large bowl with vegetable oil, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Press the dough down, cover and refrigerate overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters. Cut each dough quarter into 12 small squares. Sprinkle some of the red cinnamon sugar on the surface and roll each piece of dough in the sugar mixture into a 6- to 7-inch-long rope. Arrange 1 inch apart on the prepared pans, forming each rope into a horseshoe and crossing the ends. Bake, switching the pans halfway through, until the cookies are firm, 30 to 35 minutes. Let cool completely on the pans. (These cookies are best the day they are baked.)
Creamy Rigatoni with Roasted Pepper and Grilled Chicken 1 pound rigatoni Kosher salt and freshly cracked black pepper 1 red bell pepper 1 Anaheim pepper 4 strips bacon, diced 2 teaspoons extra-virgin olive oil 1 yellow onion, small-diced Two 28-ounce cans crushed tomatoes 1 1/2 cups heavy cream 1 pound chicken tenderloins, cooked and diced 1 cup grated Parmesan Instructions: Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside. Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice. In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.
Crazy Easy Quickbread 2 1/2 cups self-rising flour 3 tablespoons sugar 1 can or bottle (12 ounces) warm beer 1 heaping tablespoon chopped fresh rosemary 3/4 cup grated Parmesan Salted butter, for serving and for greasing the loaf pan Salted butter, for serving and for greasing the loaf pan Instructions: Special equipment: one 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan Preheat the oven to 375 degrees F; generously grease the loaf pan with butter. Whisk together the flour, sugar, beer, rosemary and Parmesan in a large bowl until evenly incorporated yet slightly lumpy. Transfer to the prepared loaf pan. Bake until golden and a skewer inserted into the center comes out clean, 45 minutes. Unmold onto a rack and let cool. Cut into 1-inch slices and serve with butter.
Homemade Chili Potato Chips with Sesame Avocado Salsa 2 russet potatoes, sliced 1/8 inch thick on a mandoline or by hand with a sharp knife Olive oil, for brushing Kosher salt and freshly ground black pepper 1 1/2 teaspoons chili powder 4 teaspoons soy sauce 1 tablespoon toasted sesame oil 1 teaspoon grated fresh ginger Juice of 1 lime Sriracha or other hot sauce, as desired 4 avocados, chopped 1/2 bunch fresh cilantro, chopped Toasted sesame seeds, for topping Instructions: For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment. Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly. For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again\u2026). Top with the chopped cilantro and toasted sesame seeds. When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.
Thai Hot & Sour Soup with Shrimp Toast 1/4 cup peeled ginger julienned 1 sliced onion 4 Thai bird chiles 3 stalks lemon grass, white part only, sliced 1/4 cup 3 Crab fish sauce 6 cups chicken stock 6 kaffir lime leaves 3/4 cup rice wine vinegar 1/2 cup Thai basil leaves 1 teaspoon ground white pepper 2 cups sauteed sliced shiitake mushrooms 1 cup enoki mushrooms 1/4 cup sliced scallion 1/2 cup chopped scallions, green part only 2 cups shrimp, chopped 1 cup napa cabbage 1 tablespoon minced ginger 1 tablespoon sesame oil 1 whole egg 1/4 cup chopped scallions 1/4 cup chopped cilantro 1/2 cup finely diced jicama Salt and white pepper to taste 6 slices of dried bread with the crust removed 1/4 cup sesame seeds Canola oil Instructions: Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions. In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown.
Zambra's Miel Amore 1 ounce Cuarenta Tres Licor (Spanish honey liqueur produced by Diego Zamora) 1 ounce rum 3 ounces sour mix (recommended: Zambra's Sour Mix - 2 parts simple syrup, 5 parts freshly squeezed lime juice, 3 parts freshly squeezed lemon juice) Splash freshly squeezed orange juice Instructions: Pour all ingredients into a cocktail shaker filled with ice and shake well. Strain into a cocktail glass and garnish with a sprig of fresh mint.
Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers 1 bunch fresh parsley 1 bunch fresh cilantro 1 to 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground pepper 2 tablespoons red wine vinegar 3 tablespoons lemon juice 1/2 cup plus 1 tablespoon extra-virgin olive oil 1 pound chuck or top round steak (London broil) 3 poblano peppers, seeded and cut into strips 1/4 cup lager beer 8 8-inch flour tortillas Lime wedges, for serving (optional) Instructions: Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce. Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.
Smoked Duck Potstickers with Orange Chili Plum Sauce 1 whole boneless duck breast 2 tablespoons canola oil 1 tablespoon minced garlic 1 tablespoon minced shallot 1 small Maui onion, minced 1/2 cup minced yellow onion 1/2 cup diced choy sum 1/2 cup minced fresh cilantro 3/4 cup gai choy, kimchee or napa cabbage 1/2 cup diced water chestnuts Pinch dried red chile flakes 1 cup diced fresh shiitake mushrooms 1 tablespoon oyster sauce 20 fresh mint leaves 1/4 cup julienned basil 1 tablespoon sweet chile sauce 1 egg yolk 1 tablespoon cornstarch, plus extra for sprinkling 2 tablespoons water 20 potsticker wrappers 1/4 cup canola oil Orange-Chile Plum Sauce (recipe for sauce follows) 2 tablespoons orange zest 4 sprigs fresh oregano 1/2 cup sake 1 cup sweet chile sauce 1/4 cup fresh orange juice 1/4 cup water 1 teaspoon minced shallot 1/4 teaspoon minced ginger 1/4 teaspoon minced garlic 4 fresh plums, pitted and cut into 5 or 6 slices Instructions: Roast the duck breast over wood chips in a smoker for 10 to 15 minutes (place a pan underneath to catch the drippings). Or, place over wood chips on a low fire in a covered grill for 8 to 10 minutes. Remove the skin, remaining fat and dice. In a wok or large saute pan, heat the canola oil and stir-fry the diced duckmeat, garlic, shallot, onions, choy sum, cilantro, gai choy, water chestnuts, chile flakes, mushrooms, oyster sauce, mint, and basil for 5 minutes over high heat until well combined and cooked through. Drain off the liquid into a saucepan and reduce to a syrupy consistency. Return the reduced liquid to the duck mixture, add the chile sauce, egg yolk and mix well. Mix 1 tablespoon of the cornstarch and the water together in a small bowl. To make the potstickers, lay out the wrappers on a work surface and place a heaping tablespoon of the filling in the center of each. Moisten the edges of the wrappers with the cornstarch mixture, fold in half and seal the edges. Sprinkle with a little cornstarch to keep them from sticking. Heat the 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed saute pan. When hot, fry the pot-stickers over medium-high heat for about 1 1 /2 minutes per side or until browned. To serve, ladle the sauce onto warm serving plates. Place 5 potstickers on each plate in a star shape and garnish with the plum slices from the sauce, if desired, placing 1 slice between each potsticker. Garnish with orange zest, oregano sprigs and sesame seeds. In a saucepan, combine all the ingredients except the plums. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until thickened. Strain and return to a clean saucepan. Add the plums and simmer 5 minutes over low heat. Yield: 1/3 cup
Butternut Squash Ravioli 1 medium butternut squash 2 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Panela or Parmesan cheese 2 cups warm seasoned chicken broth or additional 2 tablespoons butter and 1/2 cup freshly grated cheese Instructions: Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese.
Orange and Fennel Salad 1 pkg. (6 oz.) DOLE® Tender Garden 2 oranges, peeled and cut in half slices 1 fennel bulb, trimmed, cored and thinly sliced lengthwise 8 pitted Kalamata olives, cut in half Orange Vinaigrette (recipe below) Instructions: Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette. Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.
Fried Okra 1 pound fresh okra 1 cup self-rising cornmeal 1/2 cup self-rising flour 1 cup vegetable oil Instructions: Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, remove the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl -- excess breading will go to the bottom. Heat the oil over medium heat in a frying pan large enough to allow the okra room to cook evenly. Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving.
Red Wine and Port Poached Pears with Mascarpone 1 1/2 cups ruby port 1 1/2 cups red wine 1 1/4 cups sugar 2 star anise 2 cinnamon sticks 1 bundle thyme 1 lemon, zested, not grated, but in big strips for easy removal 1/2 vanilla bean, split and seeds scraped 3 Bosc pears, peeled, halved and cored 1 pint mascarpone cheese, at room temperature 1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler Instructions: In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid. Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl. Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve. Voila!
Braised Beef Shank 1 (5-pound) beef shank, trimmed of all fat 4 (750 ml) bottles red wine 3/4 cup red wine vinegar 2 tablespoons whole black peppercorns 5 bay leaves Sprigs thyme, cilantro, tarragon, and parsley 3 onions, medium chopped 4 carrots, peeled, medium chopped 5 celery stalks, medium chopped 2 heads garlic, root removed, cloves separated 1 cup demi-glace Instructions: Shanks: Marinade beef overnight, turning once. Remove beef from marinade, pat dry, and season with salt and pepper. Sear beef in oil on all sides in hot pan, set meat aside. Brown vegetables in same pan as meat. When vegetables are brown, place meat back in pan and cover with marinade. Bring to a boil. Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours. Drain the meat and reserve the strained liquid. When done, place meat in container covered with strained cooking liquid. Let stand overnight in the refrigerator. Remove meat from cooking liquid. Slice 1/2-inch thick. Place in pan. Combine 4 cups liquid and demi-glace. Reduce to sauce consistency. Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes. Serve meat topped with diced glazed carrots and garnish with parsley. Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley.
Open-Faced Tomato Grilled Cheese 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano 1/4 teaspoon red pepper flakes Kosher salt 1/2 baguette, halved lengthwise 1 large clove garlic, halved 1 medium tomato, halved and sliced 1/4 inch thick 1/4 pound sliced provolone cheese Instructions: Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes. Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
Salsa Verde 3/4 cup extra-virgin olive oil 1/3 cup fresh parsley leaves, roughly chopped 1 tablespoon capers, drained 2 oil-packed anchovies, chopped 1 clove garlic, peeled Juice of 1/2 a lemon Instructions: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.
Sheet-Pan Cheese Pizza 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110˚ F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the baking sheet 1 15-ounce can crushed tomatoes 1 small clove garlic, grated 1 teaspoon extra-virgin olive oil 1/4 teaspoon dried oregano Pinch of sugar, plus more if needed Kosher salt and freshly ground pepper 1/4 cup grated Parmesan cheese 2 cups freshly grated low-moisture mozzarella cheese 4 ounces fresh mozzarella cheese, torn Instructions: Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. Transfer the dough to an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.) Make the pizza: Preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan. Top the dough with the pizza sauce, Parmesan, grated mozzarella and torn mozzarella. Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, about 20 minutes. Let cool slightly, then remove to a cutting board.
Home Sweet Potato Home Au Gratin 1 cup milk 1 pint (2 cups) heavy cream 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon ground black pepper 3 pounds sweet potatoes (about 12 sweet potatoes, depending on size), peeled and sliced thin with a mandoline 1 tablespoon chopped fresh parsley leaves 2 tablespoons butter, cut into chunks, plus more for baking dish 1/4 cup panko bread crumbs 1/4 cup grated Cheddar Instructions: In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken. Preheat oven to 350 degrees F. Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes. Serve in the baking dish, garnished with chopped parsley.
Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette 1 head radicchio 2 heads Belgian endive 1 large bunch arugula 2 tablespoons grapefruit juice 2 tablespoons orange juice 1 teaspoon mustard 1/3 cup extra virgin olive oil Salt and pepper to taste Instructions: Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry. In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below). In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper. Yield: about 1/2 cup dressing
Pecan Pie Sundae 1 pint rum raisin ice cream 1 pint chocolate chip ice cream 1 store-bought pecan pie 1/2 cup chocolate shell 2 tablespoons chopped pecans Instructions: Working quickly, scoop the rum raisin and chocolate chip ice cream on the pie, alternating flavors. Freeze the pie until the ice cream is firm, about 30 minutes Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour.
Edamame Crusted Ahi Tuna with Daikon Salad 4 block pieces #1 ahi tuna, 6 ounces each Salt and black pepper 2 cups edamame, chopped up 2 shallots, rough chopped 2 eggs 1 cup rice flour Soda water, to bind Canola oil, for frying plus 1/4 cup, for salad dressing 1 teaspoon wasabi powder 1 tablespoon naturally brewed soy sauce 2 tablespoons rice vinegar 1 teaspoon sesame oil 2 packages daikon sprouts 1 large carrot, peeled and shredded 1 tablespoon green scallions, sliced 1 tablespoon toasted sesame seeds, for garnish Instructions: Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix. Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare. To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor. Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds. Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo
Crispy Zucchini Flowers Stuffed with Ricotta and Mint 7 ounces good-quality crumbly ricotta cheese (not supermarket ricotta; best bought from a specialty shop) 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg A small handful freshly grated Parmesan 1 lemon, zest finely grated, plus 2 lemons, halved for serving A small bunch fresh mint, leaves picked and finely chopped 1 to 2 fresh red chiles, halved, seeded and very finely chopped Sea salt and freshly ground black pepper 1 3/4 cups self-rising flour, plus a little extra for dusting 1 1/2 cups decent white wine or sparkling water 8 zucchini flowers, with zucchini still attached Vegetable oil A small piece potato, peeled, optional A few sprigs fresh parsley, optional Instructions: These stuffed zucchini flowers look and taste amazing! Make sure they're eaten straightaway, while they're still crisp and hot. If you can't get hold of any flowers you can still make the recipe using just the zucchini - it will be like an Italian tempura. Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste. To make a lovely light batter, put the flour into a mixing bowl with a good pinch of salt. Pour in the white wine and whisk until thick and smooth. At this point the consistency of the batter should be like heavy cream or, if you dip your finger in, it should stick to your finger and nicely coat it. If it's too thin, add a bit more flour; if it's too thick, add a little more wine. Open the zucchini flowers up gently, keeping them attached to the zucchini, and snip off the pointed stamen inside because these taste bitter. Give the flowers a gentle rinse if you like. With a teaspoon, carefully fill each flower with the ricotta mixture. Or, as I prefer to do, spoon the ricotta into the corner of a sandwich bag. Snip 1/2-inch off the corner and use this as a makeshift piping bag to gently squeeze the filling into each flower, until just full. Carefully press the flowers back together around the mixture to seal it in. Then put the flowers aside. (Any leftover ricotta can be smeared on hot crostini as a snack!) Now for the deep-frying bit. Get everyone out of the way if you can and make sure there are no kids around. Have tongs or a spider ready for lifting the flowers out of the oil, and a plate with a double layer of paper towels on it for draining. Pour the oil into a deep fat fryer or large deep saucepan so it's about 4 inches deep. Heat it up to 350 degrees F or, if using a saucepan, put in your piece of potato. As soon as the potato turns golden, floats to the surface and starts to sizzle, the oil is just about the right temperature. Remove the potato from the pan. One by one, dip the zucchini with their ricotta-stuffed flowers into the batter, making sure they're completely covered, and gently let any excess drip off. Carefully release them, away from you, into the hot oil. Quickly batter another 1 or 2 flowers and any small zucchini (or parsley) leaves if you have any - but don't crowd the pan too much otherwise they'll stick together. Fry until golden and crisp all over, then lift them out of the oil and drain on the paper towels. Remove to a plate or board and sprinkle with a good pinch of salt and the remaining chile and mint. Serve with half a lemon to squeeze over. Bloody delicious. Eat them quick! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Eggnog Blossoms 1 1/4 cups all-purpose flour (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup sugar 1 tablespoon heavy cream 1 to 1 1/2 teaspoons rum extract 1 small pinch ground cloves 1 large egg yolk 4 teaspoons freshly grated nutmeg 24 foil-wrapped striped milk chocolate-white chocolate drops, such as Hershey Hugs, unwrapped Instructions: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines. Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette 6 tablespoons olive oil 1 medium red onion, diced 2 cloves garlic, finely chopped 2 jalapenos, diced 1/4 cup prepared horseradish, drained 3 tablespoons Dijon mustard 1/4 cup creme fraiche or sour cream 2 pounds lump crabmeat, picked over 2 to 4 tablespoons instant flour (recommended: Wondra) Salt and freshly ground black pepper 2 cups blue cornmeal Black Olive-Roasted Red Pepper Relish, recipe follows Basil Vinaigrette, recipe follows 2 roasted red peppers, peeled, seeded and diced 1/4 cup kalamata olives, pitted and chopped 2 tablespoons white wine vinegar 3 tablespoons extra-virgin olive oil 2 tablespoons basil chiffonade Salt and freshly ground black pepper 1 cup chopped fresh basil leaves 1/4 cup mayonnaise 3 tablespoons white wine vinegar Water 2 teaspoons honey 2 tablespoons extra-virgin olive oil Kosher salt Instructions: Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day. Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess. Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette. Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.
Sticky Baked Chicken Wings 2 pounds chicken wings, split and tips discarded 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 1 tablespoon lime juice, from 1 lime 3 tablespoons clover honey 1 tablespoon Korean chili paste 1 tablespoon soy sauce 2 teaspoons sesame oil 2 teaspoons lime juice 1 clove garlic, peeled and smashed Instructions: For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours. Preheat the oven to 425 degrees F. Spread the wings on a rimmed baking sheet and bake for 20 minutes. For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes. Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.
DIY Vodka Bar with Spicy Pomegranate and Lemongrass Limeade Mixers Seeds of 2 pomegranates 1 fingerling chile, sliced 1 orange, juiced 1 teaspoon orange zest 1 cup pomegranate juice 1 cup lime juice 1/2 cup organic sugar, pulverized 3 limes, zested 1 stalk lemongrass, chopped 1 bottle vodka 1 bottle dark rum 1 bottle tequila 1 bottle soda water Ice Instructions: Make the pomegranate mixer: In a bowl, add the pomegranate seeds, chile, orange juice, orange zest and pomegranate juice. Mix. Make the lemongrass mixer: In a bowl, add the lime juice, pulverized sugar, lime zest and lemongrass. Mix. On a buffet table, set up the mixers, bottles of alcohol, soda water, ice and highball glasses. Place some ice into a glass, add a spoonful of mixer, a shot of alcohol and top off with soda water.
Wilted Spinach Salad with Hot Bacon Dressing One 5-ounce package baby spinach 4 large eggs 8 slices bacon, cut crosswise into 1/4-inch-thick pieces One 3.5-ounce package cremini mushrooms, sliced 1 garlic clove, minced Kosher salt and freshly ground black pepper 3 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1/2 small red onion, thinly sliced Instructions: Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters. Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve. Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper. Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
Tempura Pork with Finnadinni Sauce 1 lemon, juiced 1 cup soy sauce 3 tablespoons white balsamic vinegar 1 teaspoon granulated sugar 1 jalapeno, seeded and diced 1/4 cup loosely packed cilantro leaves 1/4 cup loosely packed parsley leaves 1/4 cup loosely packed basil leaves 1/4 cup loosely packed mint leaves 2 tablespoons minced garlic 1/2 cup all-purpose flour 1 tablespoon cornstarch 1 tablespoon baking powder 1 teaspoon salt 1 egg 1/4 cup soda water 1 teaspoon rice wine vinegar 2 cups buttermilk 1 tablespoon Cajun spice 1 pork tenderloin (1 1/2 to 2 pounds), sliced 1/2-inch thick on bias Oil, for frying Instructions: Put all the liquids, sugar and jalapeno into a blender and mix well. Add the cilantro, parsley, basil and mint and pulse 5 to 6 times. Cooks Note: To pulse: the blender should be turned on to high speed, then turned off. Add the garlic and pulse 3 more times. Remove the sauce from the mixer to a bowl and let rest for 1 hour before usage if possible. In mixing bowl, mix all the dry ingredients together, blending well. Next, whisk in the egg, soda water, and vinegar. Keep the tempura cold until using, then stir again. In a mixing bowl, add the buttermilk and Cajun spice and whisk well. Add the pork and marinate for 20 to 30 minutes. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F and the oven to 300 degrees F. Remove the pork form the marinade and add it to the tempura batter. Remove the pork from the batter, 1 slice at a time, and carefully add to the hot oil. Fry until golden brown, 4 to 5 minutes. Cooking the pork should be done in 2 to 3 batches. Arrange the pork on a sheet pan and keep it warm in the preheated 300 degree F oven. After all the pork has been cooked, portion the pork onto serving plates and serve with the sauce.
Kim's Puff Pastry Cornucopia 1 egg white beaten 1 box puff pastry Instructions: Gather a long sheet of tin foil and scrunch it up into the shape of a cornucopia (solid form), approximately 12-inches long, and as thick as you desire. Make it big, so you can add lots of desserts or other foods. Preheat oven to 400 degrees F. Next, roll out puff pastry and cut into 1 inch strips. Begin constructing the cornucopia by wrapping each strip of pastry around and around the tin foil. After approximately 20 strips, the entire foil inner will be covered. Cut out decorative leaves with the remainder of dough and decorate the top of the cornocopia. When it's finished brush with egg wash. Bake until golden, about 20 minutes. Once it has cooled, pull the inner tin foil out from the inside. You can fill it with brownies, squares, and cookies.
Italian Florentine Cookies 3/4 cup granulated sugar 1/2 cup unsalted butter 1/3 cup heavy cream 2 tablespoons honey 2 cup sliced almonds, crushed 3 tablespoons all-purpose flour 1/4 teaspoon kosher salt Zest of 1 orange Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves. Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.) Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster. Once cool, gently peel the cookies off the foil and serve! (Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)
Garam Masala Grilled Strip Loin One 10-ounce strip loin steak 2 tablespoons Garam Masala, recipe follows A pinch of salt A pinch of pepper Oil, for the grill 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon mixed peppercorns 6 green cardamom pods 5 brown cardamom pods 6 cloves Two 2-inch pieces cinnamon stick Instructions: Rub the steak with the Garam Masala until completely coated. Sprinkle with salt and pepper. Preheat a grill to medium-high heat, and then oil it. Grill the steak for 4 to 6 minutes on one side, and then flip and continue to cook until medium-rare, 3 to 4 more minutes. Let rest, and then slice. Preheat the oven to 325 degrees F. Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.
Steak Pitas with Tahini Cucumber Salad 1 1/4 pounds flank steak, thinly sliced against the grain 1 medium onion, thinly sliced 1 teaspoon pumpkin pie spice 1/4 cup fresh lemon juice 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/4 cup chopped fresh parsley and/or mint Kosher salt and freshly ground pepper 1/4 cup tahini (sesame paste) 2 medium tomatoes, diced 3 small Persian cucumbers, peeled and chopped 4 pocketless pitas Instructions: Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad. Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers. Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs.
New York Strip with Beurre Maitre d'hotel 1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed Essence, recipe follows Salt Freshly ground black pepper Beurre Maitre d'Hotel, recipe follows 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 sticks unsalted butter, at room temperature 1/4 cup minced fresh parsley leaves 3 teaspoons fresh lemon juice Instructions: Preheat a grill or the oven to 450 degrees F. Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.) Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel. Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed. To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.
Gluten-Free Eggnog Cheesecake Muffins 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies) 1 tablespoon packed light brown sugar 1/8 teaspoon salt 1/8 teaspoon pumpkin pie spice 2 1/2 tablespoons unsalted butter, melted Two 8-ounce packages plain cream cheese, at room temperature 1 cup granulated sugar 3/4 cup eggnog, at room temperature 2 large eggs, at room temperature 1 tablespoon pure vanilla extract 1/4 teaspoon salt 1/4 teaspoon nutmeg 1 cup heavy whipping cream 1/2 cup eggnog 2 tablespoons confectioners' sugar 1/8 teaspoon pumpkin pie spice Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on. For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin. For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.
Ultimate Steak and Mushroom Shooter Sandwich One 2-pound center-cut beef tenderloin, trimmed and tied with butcher's twine 1 tablespoon granulated garlic Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, at room temperature One 10- to 12-inch boule 1/4 cup Dijon mustard Mushroom Duxelles, recipe follows 1 cup baby spinach 2 pints cremini mushrooms 2 cloves garlic, chopped 1 shallot, roughly chopped 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/4 cup dry sherry 1 tablespoon fresh thyme, minced Instructions: Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack. Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours. Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later. Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper. Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil. Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature. Unwrap, slice into wedges and serve. Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped. Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.
Second Time Around Veal Stew \Marengo\ Style 1 tablespoon butter 8 ounces mushrooms, trimmed and caps only sliced 1/4 teaspoon ground orange zest 1/2 cup chopped canned plum tomatoes 1/4 cup white wine 1/2 of veal stew done above 1/2 cup pitted sliced green olives Instructions: In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper.
Cordon Bleu Kidbobs 1 cup microwaved broccoli 2 grilled chicken breasts, cut into cubes 8 ounces Black Forest ham, thinly sliced One 8-ounce block of Swiss, cut into cubes 1 cup cherry tomatoes 1 cup stone-ground mustard 2 tablespoons agave syrup 2 tablespoons yellow mustard Instructions: For the kidbobs: For each kidbob, skewer some broccoli, followed by the chicken, folded ribbons of Black Forest ham, Swiss cubes and a tomato to finish. This way, the kids must eat through the veggies in order to get to the meat and cheese! For the sweet agave mustard: Combine the ground mustard, agave syrup and yellow mustard in a small bowl. Serve with the kidbobs.
Cauliflower Pizza Crust with Sausage and Basil One 2-pound head cauliflower 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Cooking spray, for the pan 1 large egg, beaten 1/3 cup crumbled goat cheese (about 2 ounces), at room temperature 1/2 teaspoon dried oregano 1/2 teaspoon turmeric 1/2 to 3/4 cup marinara sauce 1 link Italian sausage (about 3 ounces), casing removed, cooked and crumbled 1/2 cup shredded mozzarella Basil leaves, for garnish Instructions: Preheat the oven to 400 degrees F. Cut the cauliflower into florets. Place the florets on a baking sheet, drizzle with the oil and sprinkle with 1/2 teaspoon salt. Toss the florets to coat evenly and roast, stirring halfway through for even cooking, until very tender with brown and crispy edges, about 45 minutes. Let cool for 15 minutes. Transfer half the florets to the center of a large clean dish towel. Wrap up all sides of the towel and twist it up to squeeze out the excess moisture. Squeezing out the moisture is very important because it will help prevent the crust from falling apart. Transfer the florets to a food processor and pulse until you get a rice-like texture. Repeat with the remaining florets. Line a baking sheet or pizza pan with parchment. Generously spray the parchment with cooking spray. Do not skip this step. In a large bowl, add the pulsed cauliflower, egg, goat cheese, oregano, turmeric, 1/2 teaspoon salt and 1/2 teaspoon pepper. Use your hands and mix well. Press the dough out into a 9-inch circle about 1/3-inch thick on the prepared baking sheet. Bake until the crust is golden brown and the edges are crispy, 25 to 30 minutes. Spread the marinara sauce over the crust, leaving a 1-inch border around the edge. Add the cooked sausage, then sprinkle with the mozzarella. Return to the oven until the cheese melts, another 10 minutes. Let sit for 5 minutes, then top with basil leaves and serve.
Halibut Provencale 1 tablespoon grapeseed oil 1 shallot, minced 1 clove garlic, lightly crushed with the side of a knife blade and minced 1/2 teaspoon finely minced fresh rosemary leaves 1 teaspoon minced fresh thyme leaves 1 (16-ounce) can crushed tomatoes Salt and freshly ground black pepper 6 (4-ounce) halibut fillets 1/2 cup heavy cream 1 cup grape tomatoes, quartered 1 tablespoon minced fresh flat-leaf parsley Instructions: Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes. While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes. While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl. Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.
Grilled Portobello, Scallion & Manchego Sandwiches 2 teaspoons pimenton 3 drained jarred piquillo peppers 1/4 cup mayonnaise 2 teaspoons sherry wine vinegar 2 teaspoons honey 1 teaspoon kosher salt 4 medium portobello mushrooms (about 1 pound), stemmed 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 scallions (white and green parts), trimmed 8 1/2-inch thick slices country-style bread 1 clove garlic, peeled 4 ounces manchego cheese, cut into 1/8-inch thick slices Freshly ground black pepper Instructions: 1. For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth. Transfer mixture to a bowl, cover, and refrigerate. 2. For vegetables: Preheat grill or stovetop grill pan to medium-high. Brush both sides of the mushrooms with some olive oil and season with salt and pepper. Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes. Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes. Transfer to a cutting board and roughly chop. 3. Grill bread on both sides until lightly toasted. Rub garlic and spread dressing onto one side of each piece toast. Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread. Press down slightly and cut in half; serve.
Sauteed Salmon with Red Onion Marmalade 4 (6-ounce) salmon fillets, skin on Salt and freshly ground black pepper Peanut oil 2 tablespoons butter 1 tablespoon oil 2 red onions, cut into 1-inch dice 3 tablespoons balsamic vinegar 3 tablespoons red wine 3 sprigs fresh thyme 1/2 cup heavy cream 1 tablespoon butter Chive flowers, as garnish Instructions: Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through. While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter. Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.
Fruit Punch 8 ounces peach nectar 2 cups orange juice 2 cups cranberry juice Instructions: Combine drink ingredients in a large punch bowl or pitcher.
Pineapple Fritters 1/4 cup sifted flour 2 tablespoons sugar Pinch of salt 2 eggs 2 tablespoons water 2 tablespoons milk 1/8 teaspoon grated lemon zest Dash of nutmeg Peanut oil for deep frying 2 pineapples 3 tablespoons confectioners' sugar with a pinch of cinnamon Instructions: Note: batter needs to sit for a day in the refrigerator before cooking Place the flour, sugar, and salt in a medium-sized bowl. Separate the eggs. Make a well in the ingredients and place the egg yolks in the well. Mix, adding the water and, gradually, the milk. Beat the egg whites to stiff peaks and gently fold them into the mixture. Add the lemon zest and the nutmeg, stirring to mix them in. Cover the bowl with a damp clean dish towel and place it in the refrigerator for a day. When ready to prepare the fritters, heat the oil to 375 degrees in a heavy Dutch oven or deep fryer. Peel the pineapple, core and cut into 1-inch pieces. With tongs, dip the pieces into the batter and fry them until they are golden brown on each side. Remove the fritters with a slotted spoon and let them drain on absorbent paper. Place them on a serving platter and sprinkle them with both the confectioners' sugar and cinnamon by placing them into a small sieve and shaking it over the fritters. Serve warm
Grilled Peach Cobbler 6 ripe peaches, halved, pit removed 1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided 8 tablespoons light brown sugar, divided 1 teaspoon ground cinnamon, divided 1/2 cup granola 1 pint vanilla ice cream 1/2 cup prepared caramel sauce, heated Instructions: Heat the grill to medium. Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes. Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce.
Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Pepper Relish 1/2 cup mayonnaise 4 cloves garlic, smashed to a paste Kosher salt and freshly ground black pepper 3 tablespoons finely chopped fresh basil 2 tablespoons red wine vinegar 1 tablespoon canola oil 8 jarred piquillo peppers, patted dry and thinly sliced Kosher salt and freshly ground black pepper 1 medium eggplant, sliced crosswise into 1/4-inch-thick slices Canola oil, for brushing Kosher salt and freshly ground black pepper 4 ciabatta rolls, sliced in half lengthwise Canola oil, for brushing Kosher salt and freshly ground black pepper 8 ounces fresh mozzarella, thinly sliced 1 cup baby arugula 1/2 cup fresh basil leaves Instructions: For the mayonnaise mixture: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper. Refrigerate for at least 30 minutes before using. For the roasted pepper relish: Combine the basil, vinegar, oil and peppers in a small bowl and season with salt and pepper. Let sit at room temperature while you assemble the sandwiches. Preheat a grill on medium-high heat. For the grilled eggplant: Brush the eggplant slices with oil and sprinkle with salt and pepper. Cook until grill marks appear, 1 to 2 minutes per side. For the sandwiches: Brush the cut sides of the bread with oil and season with salt and pepper. Place on the grill cut-side down to warm through and crisp slightly, about 30 seconds. Spread the bread with the mayonnaise mixture and top the bottom halves with the grilled eggplant, roasted pepper relish, mozzarella slices, arugula and basil. Cover with the tops of the bread. Place the sandwiches on the grill, weigh them down with a brick wrapped in foil and cook until pressed and the cheese has melted, flipping once, about 6 minutes. (They can also be cooked on a panini press.) Slice in half crosswise and serve.
Rhubarb and Apple Cobbler 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening, chilled 3 tablespoons ice water, or as needed 1/2 pound rhubarb (2 stalks), peeled and cut into 1-inch thick slices 2 apples, peeled and cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 5 tablespoons sugar 1/4 cup water 1 tablespoon all-purpose flour 1 teaspoon finely grated lemon zest Pinch table salt 1 1/2 teaspoons unsalted butter, cut into slivers Vanilla ice cream, for serving Instructions: Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days. Cobbler: Preheat oven to 350 degrees F. To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter. When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish. Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.
Parsley Smashed New Potatoes 2 pounds new or baby red potatoes (1- to 2-inch diameter), large ones quartered 2/3 cup low-fat plain yogurt 2 scallions, cut in half lengthwise and finely chopped 1/4 cup finely chopped fresh parsley 2 tablespoons butter, softened 3/4 teaspoon salt White or freshly ground black pepper to taste Instructions: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Christmas Tie-Dye Sweater Cookies One 17.5-ounce bag sugar cookie dough mix 3 to 5 drops red gel food dye, plus more for the icing 3 to 5 drops green gel food dye, plus more for the icing One 12-ounce package royal icing mix or 1 batch of your favorite royal icing Instructions: Preheat the oven to 350 degrees F. Mix the sugar cookie mix according to the package instructions and divide the dough into 3 equal dough balls. Color one dough ball red and the other dough ball green so you have 1 plain, 1 red and 1 green. Tear teaspoon-sized pieces of each color dough and drop them on a piece of parchment or a silicone baking mat, alternating colors close together so it looks like confetti. Place a sheet of parchment or wax paper on top of the dough pieces and roll out to 1/4-inch thick. Refrigerate the rolled out dough for at least 20 minutes or up to 1 hour (this helps keep the cookies from spreading). Using a sweater cookie cutter, press out as many sweaters as you can and place them on a parchment-lined cookie sheet. Re-roll the leftover dough and keep punching out cookies. (Note, the more you roll, the cooler the dough pattern will be, but if you over-roll it, it will become a muddy color.) Bake just until the bottoms start to brown, 10 to 12 minutes. Remove from the oven and let cool completely before decorating. Mix the royal icing according to the package instructions. Divide the icing into three bowls. Leave one bowl white, dye another red and the last green. Add the icing to piping bags or squeeze bottles. Outline a cookie with one color, then another inside the first outline, working in from the perimeter and alternating colors until the whole cookie is covered. Drag a toothpick from the center of the cookie out to the edges to create a tie-dye effect. Repeat with the remaining cookies. Let set until dry, 20 to 30 minutes.
Short Rib Sandwiches Kosher salt and freshly ground black pepper 2 1/2 pounds beef short ribs Olive oil, for searing 3 carrots, finely diced 3 cloves garlic, minced 1 medium onion, finely diced 1 cup red wine 1 cup beef broth 1 baguette Instructions: Preheat the oven to 300 degrees F. Salt and pepper the short ribs. In a heavy pot, heat a couple tablespoons of olive oil over high heat. Sear the short ribs on all sides, about 2 minutes. Remove to a plate. Reduce the heat to medium high. Add the carrots, garlic and onion and begin to cook, stirring. After a minute or 2, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, transfer to the oven and bake until the short ribs are tender and literally falling off the bone, 2 1/2 to 3 hours. Transfer the ribs to a board, then remove the meat from the bones and shred. Skim the fat from the top of the vegetables, return the meat to the pot and stir. Meanwhile, bake the baguette until warm, about 10 minutes. Split it down the middle and spoon the short rib meat down the length of the bottom of the baguette. Then spoon the veggies and some sauce over the top. Place the other half of the baguette on top, then slice into pieces with a sharp serrated knife. Serve immediately.
Blueberry Muffins 3 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 4 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 cups buttermilk, shaken 1/4 pound (1 stick) unsalted butter, melted and cooled 1 1/2 teaspoons grated lemon zest 2 extra-large eggs, lightly beaten 2 cups fresh blueberries (2 half-pints) Instructions: Preheat the oven to 350 degrees. Line muffin tins with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. Bake the muffins for 20 to 25 minutes, until golden brown.
Frozen Lemon Mint Juleps 2 1/2 cups good-quality Kentucky bourbon 1 cup packed fresh spearmint leaves, plus more for garnish 1 lemon 1/2 cup granulated sugar Ice Instructions: Combine the bourbon and spearmint in a large pitcher, cover and chill for at least 12 hours. Remove the zest from the lemon in strips with a vegetable peeler and cut away any white pith (the pith imparts a bitter flavor). In a small saucepan over moderately-low heat, combine the zest, 1/2 cup water and the sugar. Bring up to boil and cook until the liquid gets all syrupy, about 8 minutes. Remove from the heat and let steep 30 minutes. Remove the zest and add the juice from the lemon. Pour half the mint-infused bourbon, half the lemon syrup and enough ice to reach up to the top of the blender and puree until smooth. Carefully divide it among 3 goblets and repeat with the remaining ingredients. Garnish each with a sprig of mint and enjoy! What Makes This Recipe Really Sing: Really try and find fresh spearmint leaves. The flavor is so different from regular mint leaves that you normally use. BYOC: How about a Maraschino cherry? They are such a fun throwback garnish.
Orange Cream Pops Cooking spray 1 quart vanilla ice cream 1 quart orange sherbet Instructions: Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about 1/2 cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray. Remove the cookie cutters from the freezer a few at a time, and use the plastic wrap to push the ice cream mixture out of the cutters. Insert a wooden stick halfway into the pop; smooth the surface if needed. Lay the pops on the other lined baking sheet, cover with plastic wrap and freeze until firm, about 30 more minutes.
Chili Rolls 1 stick butter 1 tablespoon chili seasoning (recommended: Shilling's) 1 package brown and serve rolls Instructions: Melt butter in a medium saucepan. Add seasoning to melted butter and stir to combine. Brush rolls with chili butter, and then place on an aluminum foil-covered baking sheet. Bake per package instructions, until golden brown.
Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce 1 tablespoon olive oil 3 tablespoons Dijon mustard 2 tablespoons maple syrup 1 tablespoon minced fresh sage leaves 1/4 teaspoon salt 1/8 teaspoon pepper 2 small sweet potatoes, peeled, cut into 1/4-inch thick disks Cooking spray 1/4 cup Mexican mint marigold (or tarragon), packed 2 cloves minced garlic 1 tablespoon grated Parmesan 2 tablespoons chopped pecans 1/4 cup chicken stock or water 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 6 tablespoons chevre (goat cheese) 4 tablespoons fat-free half-and-half 4 (5 to 6-ounce) lamb loin chops Salt Pepper Instructions: Sweet Potatoes: Preheat the oven to 365 degrees F. Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown. Pesto: Combine all ingredients in a food processor or blender and puree. Goat Cheese Sauce: Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm. Lamb: Preheat a grill or grill pan over high heat. Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare. To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.
Cha Cha Bowl 2 1/2 pounds zucchini, shredded 1 large carrot, shredded 1/2 pineapple, chopped 1 large yellow onion, chopped 1/2 bunch cilantro, leaves chopped 1 teaspoon chopped garlic 1/2 teaspoon ground black pepper 2 ounces jalapeno peppers, chopped 3 ounces rice wine vinegar 3 ounces olive oil 1 teaspoon sugar Salt 1 cup black beans, triple-washed 1 cup water 1 teaspoon chopped garlic Salt 1-ounce vegetable oil 1 cup medium-grain rice 2 cups hot water 1 tablespoon granulated garlic 1 tablespoon salt 4 arbol chiles 3 Guajillo chiles 3 ancho chiles 2 chipotle chiles 6 ounces white vinegar 6 ounces pineapple juice 5 ounces water 1 teaspoon black pepper 1/2 teaspoon sugar 1/4 yellow onion, chopped 2 cloves 1/4 piece cinnamon stick 2 teaspoons salt 4 garlic cloves 2 teaspoons chopped oregano leaves 2 teaspoons ground cumin 2 pounds pork tenderloin (chicken may be substituded) Instructions: Pineapple and Zucchini Salsa: Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving. Black Beans: Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste. White Rice: Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving. Al Pastor Adobo Marinade: Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade. Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes. To serve: In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.
Amaretto Sour with Prosecco 1/4 cup water 1/2 cup sugar, plus 1/4 cup sugar for sugaring glass rim 1 lemon, zested 1 lime, zested 1/2 lemon, juiced saving the remaining 1/2 lemon for coating glass rim 3/4 cup Prosecco 2 tablespoons amaretto liqueur 2 tablespoons simple syrup Ice cubes Lemon and lime slices, for garnish Instructions: To make the simple syrup: In a small saucepan, combine 1/4 cup of water with 1/2 cup of sugar over medium heat. Bring to a boil and stir until all the sugar is dissolved. Take pan off heat and set aside to cool. For the sugar rims: In a shallow bowl, combine 1/4 cup of sugar with the lemon and lime zest. Rub the lemon around the glass rim, making sure to evenly coat both inside and out. Lightly press the rim into the sugar to frost. In a small pitcher, combine the Prosecco, amaretto liqueur, lemon juice, and 2 tablespoons of cooled simple syrup. Pour into the sugared glass over ice. Garnish with a slice of lemon and a slice of lime.
Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette 12 ounces thin or medium asparagus, trimmed 4 slices bacon, halved crosswise 4 (3/4-inch-thick slices) thick-crusted country bread 2 tablespoons olive oil 1 clove garlic, minced 4 slices mozzarella or Monterey Jack 1/3 cup olive oil 3 tablespoons sherry vinegar 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup minced fresh chives 1/4 cup pitted kalamata or black olives, chopped 3 shallots, thinly sliced 1 red bell pepper, roasted, peeled, and cut into thin strips Instructions: Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on. Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted. To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette. To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.

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