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Chimichurri Chicken Marinade 1 cup packed fresh parsley leaves 2 tablespoons red wine vinegar 2 teaspoons dried oregano 1/2 teaspoon crushed red pepper flakes 4 scallions, cut into 1-inch pieces 3 cloves garlic, minced 1/2 cup olive oil Zest of 1 lemon Kosher salt and freshly ground black pepper 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) Instructions: For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
Spicy Nut and Raisin Mix 2 tablespoons peanut oil 2 cloves garlic, crushed 2/3 cup unblanched almonds 2/3 cup pine nuts 2/3 cup unsalted cashews 2 teaspoons Worcestershire sauce 2 teaspoons chile powder 1 teaspoon cayenne 1 1/3 cups thin pretzel sticks, broken in 1-inch pieces 1 cup seedless raisins 1 teaspoon sea salt Instructions: In a large cast iron skillet, over a medium heat, warm the oil. Add the garlic and cook 1 to 2 minutes. Add the almonds, pine nuts, and cashews. Add the Worcestershire sauce, chile powder, and cayenne. Mix well. Stir in the pretzels and cook 3 to 4 minutes, stirring constantly. Remove from the heat. Add the raisins and salt. Mix well. Turn the mixture into a serving dish and cool.
Chicken Breasts in Foil with Rosemary and Olive Oil 3 tablespoons olive oil 20 spinach leaves, trimmed, washed and dried 2 boneless, skinless chicken breast halves (about 12 ounces) Salt and freshly ground black pepper 2 sprigs rosemary, plus 1/2 teaspoon minced rosemary Minced zest and juice of 1/2 lemon Instructions: Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken breasts, salt and pepper to taste the rosemary sprigs and leaves, and another tablespoon of oil. Sprinkle the lemon zest and juice over the chicken. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.) Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point. Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, spinach, and juices onto a plate and serve.
Hibiscus Margarita Lime wheels, for salt rims and for garnish Kosher salt 3 ounces hibiscus-infused tequila, such as Gran Centenario Rosangel 2 ounces lime juice 1 ounce lemon juice 1 ounce orange juice 1 ounce orange liqueur, such as triple sec or Cointreau 1/2 ounce agave nectar 2 hibiscus flowers, for garnish Instructions: Rub a lime wheel around the rims of two martini glasses to moisten. Spread a layer of salt in a saucer. Press the rims of the glasses into the salt to form salt rims. In a cocktail shaker filled with ice, combine the tequila, lime juice, lemon juice, orange juice, orange liqueur, agave and 1/2 ounce water. Shake for 10 seconds, then strain into the martini glasses. Garnish each with a hibiscus flower and a lime wheel. Serve.
Chicken in Salt Crust Olive oil, for brushing baking sheet 2 (3 1/2 pound) chickens 6 garlic cloves, crushed 4 (3-inch) sprigs fresh rosemary 4 (3-inch) sprigs fresh thyme 1/2 teaspoon coarsely cracked black peppercorns 2 tablespoons Dijon mustard 2 tablespoons chopped fresh thyme 2 tablespoon chopped fresh tarragon 2 tablespoons chopped fresh parsley Salt Crust Dough (about 1/2 recipe Instructions: Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough. Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates
Baked Farro and Butternut Squash 6 thick-cut slices applewood-smoked bacon 2 tablespoons good olive oil 1 tablespoon unsalted butter 1 1/2 cups chopped yellow onion (1 large) 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1 1/2 cups pearled farro 3 cups good chicken stock, preferably homemade 3 cups (3/4- to 1-inch-diced) butternut squash 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for one minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry. Sprinkle the bacon and Parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
Restaurant-Style Smashed Potatoes 5 whole large red potatoes 1 stick butter, softened and cut into pieces 1 cup pepper jack cheese, grated 3/4 cup sour cream 5 slices bacon, cooked and crumbled 2 whole green onions, sliced, plus more for topping Salt (add plenty!) Freshly ground black pepper (ditto!) 3/4 cup French fried onions Instructions: Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher. Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions. Yummy with grilled steak or chicken.
Tablescape Centerpiece - Candy Castle Cake Nonstick cooking spray, for pans All-purpose flour, for pans 2 (18.25 ounce) boxes yellow cake mix 7 tablespoons unsalted butter, softened 6 eggs 2 1/2 cups buttermilk Nonstick cooking spray, for pans All-purpose flour, for pans 2 (18.25 ounce) boxes yellow cake mix 7 tablespoons unsalted butter, softened 6 eggs 2 1/2 cups buttermilk 2 cups confectioners' sugar 1 1/2 tablespoons meringue powder 1 tablespoon lemon juice 1/4 to 1/3 cup warm water 2 (16-ounce) cans white frosting 2 cups confectioners' sugar 1 1/2 tablespoons meringue powder 1 tablespoon lemon juice 1/4 to 1/3 cup warm water 2 (16-ounce) cans white frosting 5 sugar cones 1/2 cup piping gel 1/4 cup pink and orange nonpareil sprinkles 1 (80-ounce) package ready to use white rolled fondant icing (available at craft stores) Cornstarch, for rolling fondant 18 pink candy coated licorice candies (recommended: Good and Plenty) 12 rainbow licorice twists, 8 pink and 4 orange (recommended: Swizzles) 3 orange sour candies (recommended: Starbursts) 5 orange candies (recommended: Spree) 4 strawberry candies (recommended: Starbursts) 5 cherry candies (recommended: Starbursts) 51 white candy coated gum (recommended: Chiclets) 21 orange segment jelly candies 5 sugar cones 1/2 cup piping gel 1/4 cup pink and orange nonpareil sprinkles 1 (80-ounce) package ready to use white rolled fondant icing (available at craft stores) Cornstarch, for rolling fondant 18 pink candy coated licorice candies (recommended: Good and Plenty) 12 rainbow licorice twists, 8 pink and 4 orange (recommended: Swizzles) 3 orange sour candies (recommended: Starbursts) 5 orange candies (recommended: Spree) 4 strawberry candies (recommended: Starbursts) 5 cherry candies (recommended: Starbursts) 51 white candy coated gum (recommended: Chiclets) 21 orange segment jelly candies Instructions: Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess. In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack. Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use. To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly. Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting. Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake. Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal. Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess. In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack. Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use. To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly. Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting. Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake. Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal.
Vegan Sugar Cookies 1/2 cup (8 tablespoons) vegan butter, such as Earth Balance Vegan Buttery Sticks, at room temperature 1/2 cup vegan granulated sugar 1 teaspoon pure vanilla extract 2 to 3 tablespoons unsweetened plain almond milk 2 cups all-purpose flour (see Cook's Note) 1 tablespoon cornstarch 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup vegan confectioners' sugar 2 tablespoons unsweetened plain almond milk, plus more as needed Vegan food coloring and vegan sprinkles, for decorating (see Cook's Note) Instructions: For the vegan sugar cookies: Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and 2 tablespoons of the almond milk, then continue to beat until smooth and combined. Whisk together the flour, cornstarch, baking powder and salt in a medium bowl until combined. Add the flour mixture to the butter mixture, then beat on low speed until a dough comes together; it should be similar in texture to Play-Doh. If the dough seems too dry, add the remaining 1 tablespoon almond milk, then stir again until combined. Transfer the dough to a clean work surface and roll it into a smooth and even log that's about 2 inches wide and 8 1/2 inches long. Wrap tightly with plastic wrap and refrigerate until chilled through, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the log of dough and trim the ends with a sharp chef's knife. Cut the dough into 1/4-inch-thick rounds, then transfer to the prepared baking sheets. Bake the cookies, one sheet at a time, until the tops and edges are set and the bottoms are just starting to turn golden brown, 15 to 17 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the vegan icing: Once the cookies are cool, whisk together the confectioners' sugar and almond milk in a small bowl until a smooth icing forms; it should be thick enough to spread on a cookie without dripping off the sides. If the icing is too thick, add an extra 1 to 2 teaspoons of almond milk until the desired consistency is achieved. Leave the icing plain or tint with food coloring. Use a small offset spatula to spread the icing onto the cooled cookies and immediately top with some sprinkles. Return to the wire rack until set, about 15 minutes. The cookies can be stored in an airtight container for up to 3 days.
Steamed Whole Artichokes 4 sprigs parsley 4 garlic cloves 2 bay leaves 2 lemons, cut in half 1/4 cup white wine 2 tablespoons olive oil 1 quart chicken broth or water Salt and pepper, to taste 2 whole artichokes Instructions: Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.
Poached Squid Salad with Lime and Jicama 1 1/2 pounds squid, cleaned and sliced 1 recipe quick court bouillon 1/4 cup lime juice 3/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly-ground pepper 1 jicama, peeled and cut into julienne 1 red pepper, minced 2 serrano chiles, stemmed, seeded if desired and minced 6 scallions, sliced thinly 2 Italian Roma tomatoes, seeded and diced 1/2 bunch cilantro, washed and chopped 1 head Romaine lettuce, washed, separated into leaves, and dried 1 quart cold water 1 onion, chopped coarsely 1 bay leaf 10 peppercorns 1 tablespoon salt 1/4 cup vinegar or 3/4 cup dry white wine Instructions: Place squid in medium saucepan. Strain hot court bouillon over the squid. Turn heat on low so that liquid steams but does not simmer, for 1 minute. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer. Drain squid and place in large bowl. Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion. Pour vinaigrette over squid and stir to combine. Add all remaining ingredients except cilantro and lettuce, and stir well. Can be served immediately or held up to one day in refrigerator. Stir in cilantro immediately before serving. Serve on leaves of Romaine lettuce arranged on chilled plates. Bring all ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes. Strain hot court-bouillon over squid.
Grilled Vegetable-Couscous Salad Kosher salt 1 cup Israeli couscous 3 tablespoons extra-virgin olive oil Freshly ground pepper 1/2 red onion, thinly sliced 2 red bell peppers, halved lengthwise 1 medium zucchini, halved lengthwise 1/2 teaspoon ground cumin 1 15-ounce can chickpeas, drained and rinsed 3/4 cup green goddess dressing (see directions) Instructions: Preheat a grill to medium high. Meanwhile, bring a large pot of salted water to a boil. Add the couscous and cook until just tender, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper. Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes. Toss the bell peppers and zucchini in a large bowl with the remaining 2 tablespoons olive oil, the cumin, 1/2 teaspoon salt and a few grinds of pepper. Grill the vegetables, turning once, until well marked and tender, 8 to 10 minutes. Transfer to a plate and let cool to room temperature. Cut the peppers into 1-inch pieces and slice the zucchini into half-moons. Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas. Add the dressing and toss; season with salt and pepper. Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)
Homemade Ho-Hos 5 eggs 2 yolks 3/4 cup brown sugar 1 teaspoon vanilla extract 3/4 cup all-purpose flour 6 tablespoons Dutch-processed cocoa powder 1/4 teaspoon baking powder 1/4 cup clarified butter, warm 3 cups confectioners' sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons heavy cream 12 ounces semisweet chocolate, chopped 2 ounces cocoa butter or 1/4 cup vegetable oil Instructions: Preheat the oven to 350 degrees F. To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release. Bring a saucepan of water to a simmer. In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes. Meanwhile, sift together the flour, cocoa, and baking powder 3 times. Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter. Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes. Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap. To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed. Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections. To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
Grilled T-Bone Steaks with BBQ Rub 2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds) Salt 2 tablespoons chili powder 2 tablespoons packed brown sugar 1 tablespoon ground cumin 2 teaspoons minced garlic 2 teaspoons cider vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon ground red pepper Instructions: 1)Combine BBQ Rub ingredients; press evenly onto beef steaks. 2)Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
Basic Vegetable Ragout 2 tablespoons olive oil 1 medium onion, chopped 4 cloves garlic, minced 1/4 teaspoon red pepper flakes 1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced 1 medium zucchini, medium diced 1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced 1 28-ounce can plum tomatoes, chopped, juice reserved 1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced 1 cup brown rice, cooked in 3 cups salted water 1/2 cup grated Parmesan cheese Instructions: In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.
Escovitched Fish 12 (8 to 10 ounce) whole fish, i.e. mullets, bass, snapper, scaled and gutted Salt Fresh ground pepper 2 limes, juiced 1/2 cup flour Vegetable oil, for frying 4 medium onions, sliced 1 to 2 Scotch bonnet peppers, julienne 1 to 2 red peppers, julienne 1 cup water 1 cup white vinegar 1 tablespoon sugar Instructions: Rinse the fish with a mixture of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife. Salt and pepper the fish inside and out. Lightly dust the fish with flour. Heat 1/2-inch of oil in a skillet. Fry the fish in a single layer until golden and crisp. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the Scotch Bonnet and red peppers, saute 1 minute more. Pour the onion mixture over the fish. In the same skillet bring water, vinegar, and sugar to a boil. Immediately pour over the fish. Let cool and refrigerate.
Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes 1 loaf semolina or chewy bread, torn into large pieces 1/2 cup extra-virgin olive oil, divided 2 teaspoons anchovy paste 2 pounds large shrimp, peeled and deviened 6 cloves garlic, grated or chopped 1 teaspoon crushed red pepper flakes Salt and freshly ground black pepper 3 tablespoons capers 1/2 cup dry white wine, eyeball it 1 cup seafood stock, clam juice or chicken stock 1 lemon, juiced 2 tablespoons cold butter A generous handful fresh flat-leaf parsley, chopped 1/4 cup store-bought olive tapenade 1/4 cup store-bought pesto 6 plum tomatoes, sliced 1 small red onion, thinly sliced Instructions: Preheat oven to 375 degrees F. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes. Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.
Fried Chicken and Waffle Sliders with Spicy Mayo 1 cup kosher salt 1 cup sugar 1 teaspoon red chile flakes 1 teaspoon peppercorns 3 cloves garlic, smashed Leaves from 2 sprigs thyme 1 bay leaf 4 boneless chicken breasts, skin on, sliced into wide pieces and pounded to 1/2-inch-thick 2 cups ice 1 cup all-purpose flour 1 1/2 tablespoons sugar 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 8 ounces buttermilk 1 ounce unsalted butter, melted 1 1/2 whole eggs, beaten 1 cup honey 1/4 cup mayonnaise 3 tablespoons Sriracha 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar 2 cups thinly sliced green cabbage 1 cup grated carrot 1/2 cup thinly sliced red cabbage 1 Granny Smith apple, cored and julienned (skin-on) 1/2 small red onion, thinly sliced Salt and freshly ground black pepper 2 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons kosher salt 1 1/2 teaspoons Italian seasoning 2 teaspoons paprika 1 teaspoon freshly ground black pepper 2 eggs, beaten 1 cup buttermilk 1 teaspoon hot sauce, such as Tabasco 1/4 cup canola oil Instructions: For the brine: To a saucepan, add 2 cups water, the salt, sugar, red chile flakes, peppercorns, garlic thyme leaves and bay leaf. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add the ice. Once the liquid is cool, place into a freezer bag, and add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour. For the waffle batter: Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap. Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter. For the mayo: Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together. For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use. For fried chicken: Combine the flour, garlic powder, onion powder, salt, Italian seasoning, paprika and black pepper. In a separate shallow dish, whisk together the eggs, buttermilk and hot sauce. Dredge each piece of chicken in the flour mixture, then into the egg, shake off excess, and then back into the flour mixture. Heat the canola oil in a cast-iron skillet over medium-high heat. Brown the chicken in the hot oil until golden and crispy, 3 to 4 minutes per side. Place the cooked chicken onto a rack on a sheet tray and keep warm while you finish cooking the rest of the chicken. Place the chicken into a warm oven to keep warm and crisp while you prepare the sliders. Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into quarters and serve.
Oven Baked Pecan-Crusted Chicken Fingers 1 cup pecan pieces Chopped parsley, garnish 1/2 cup bread crumbs Honey Mustard Dipping Sauce, recipe follows 1 tablespoon plus 2 teaspoons Essence, recipe follows 2 large eggs 1/4 cup olive oil 2 pounds boneless, skinless chicken breasts, cut lengthwise into strips 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1/2 cup mayonnaise 2 tablespoons honey 2 tablespoons Creole mustard or other hot whole-grain mustard Pinch salt Pinch cayenne, or to taste Instructions: Preheat the oven to 375 degrees F. Lightly grease a large baking sheet. In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish. In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes. Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
Cheesy Fries with Ham and Egg 3 quarts peanut or vegetable oil, for frying 2 large russet potatoes, peeled and cut lengthwise into 1/4-inch-wide sticks Fontina Cheese Sauce, recipe follows 1 1/2 tablespoons olive oil 1 egg Kosher salt Chives, sliced, for garnish 3 tablespoons unsalted butter 1/2 Spanish onion, cut into 1/4-inch dice Kosher salt 1/4 cup all-purpose flour 2 cups whole milk, plus more as needed 2 cups freshly grated fontina cheese 1 cup freshly grated Parmigiano-Reggiano 2 tablespoons Dijon mustard, plus more to taste Hot sauce, such as Tabasco, to taste 1 cup diced ham Instructions: Heat the oil to 325 degrees F in a large, deep pot over medium heat. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Transfer to paper towels and dry well. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Transfer immediately to a paper-towel-lined baking sheet. Raise the temperature of the oil to 375 degrees F. Heat the olive oil in a small nonstick skillet over medium heat. Fry the egg sunny-side up until the whites are just set, 3 to 4 minutes. Working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Transfer immediately to paper towels and toss with salt. Transfer to a serving platter, smother with the Fontina Cheese Sauce and top with the egg. Garnish with chives. Place the butter and onions in a large saucepan, sprinkling with salt, and cook until soft and aromatic, 8 to 10 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the milk and season with salt. Bring to a boil, and then reduce to a simmer. Stir in the mustard and hot sauce and cook over low heat until the mixture is slightly thicker than heavy cream. Whisk in the fontina and Parmigiano-Reggiano to combine. Taste and adjust the seasoning with more mustard and hot sauce, if needed, adding a little more milk if the mixture seems too thick. Stir in the diced ham. The sauce should be very creamy and flavorful. Keep warm and reserve until the fries are ready.
Quick Tomato Sauce 1 (28 ounce) can whole peeled tomatoes 3 tablespoons extra virgin olive oil or garlic oil 1 jalapeno pepper, optional 1 yellow onion, finely chopped 1 tablespoon minced garlic 2 bay leaves Salt and freshly ground black pepper 1/4 cup drained and chopped oil-packed dried tomatoes 1 tablespoon finely chopped fresh oregano leaves Instructions: Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside. Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates. Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately.
Meal Prep Instant Pot Shredded Chicken 2 pounds boneless, skinless chicken thighs 2 teaspoons garlic salt 2 teaspoons sweet paprika 1 teaspoon onion powder Kosher salt and freshly ground black pepper Instructions: Toss the chicken with the garlic salt, paprika, onion powder, 1/4 teaspoon salt and a few grinds of pepper until evenly coated. Place a rack in the bottom of a 6- or 8-quart Instant Pot® and add 1 cup of water. Put the chicken on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a large bowl and shred with two forks, reserving liquid in the pot. Remove the rack. Set the pot to saute on high and bring the remaining liquid to a boil. Let cook (uncovered) until reduced back to 1 cup, about 5 minutes. Pour the liquid over the shredded chicken and toss to combine. The chicken will keep up to 4 days. Let cool completely before refrigerating. BBQ Chicken Sandwiches: Toss the cooked chicken with your favorite BBQ sauce and serve as sandwiches topped with store-bought coleslaw. Chicken Tacos: Stir jarred salsa into the cooked chicken and serve in softened corn or flour tortillas with your favorite toppings. Pizza Pockets: Spoon jarred pizza sauce over pizza dough and top with the cooked chicken, pepperoni and shredded mozzarella before baking. Teriyaki Bowls: Mix the cooked chicken with teriyaki sauce and serve on top of rice with a side of steamed broccoli.
Cumin Roasted Carrots 1 bunch carrots (organic, if available), tops trimmed leaving a little stem for presentation Olive oil, for drizzling 1 clove garlic, chopped 1 teaspoon ground cumin Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 tablespoon butter, cut into cubes 1 teaspoon honey Chopped fresh flat-leaf parsley, for garnish Instructions: Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise. Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary. Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Jerk Roasted Turkey with Cornbread-Andouille Dressing 2 cups store-bought jerk sauce 1 10- to 12-pound turkey, giblets removed Salt and freshly ground black pepper, to taste Cornbread-Andouille Dressing (recipe follows) 1 cup unsalted butter or margarine, at room temperature 2 tablespoons unsalted butter, margarine or olive oil 1 cup 1/4-inch-diced turkey andouille sausage or smoked ham 1/2 cup finely diced onion 1/4 cup finely diced celery, including some leaves 1/2 cup finely diced red or green bell pepper 1 1/2 cups stale homemade or store-bought cornbread, cut into 1-inch cubes 2 teaspoons poultry seasoning or Bell's Seasoning 1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried Salt and freshly ground black pepper, to taste 1 large egg, slightly beaten 1 cup chicken stock or broth, as needed Instructions: Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally. Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep. Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving. In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes. In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg. Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.
Mashed Avocado Toasts 1 ripe avocado Juice of 1/2 lemon Sea salt 2 slices whole-grain bread, toasted Red pepper flakes Extra-virgin olive oil, for drizzling Instructions: Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Spread half the mash onto each piece of toast and garnish with some red pepper flakes and a drizzle of olive oil. Serve immediately.
Creole Chicken with Cornbread Stuffing 4 tablespoons unsalted butter 1 large red onion, chopped 2 stalks celery, chopped 4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn) Kosher salt and freshly ground pepper 1 tablespoon chopped pickled hot peppers 4 cups cubed cornbread, preferably stale (about 1/2-inch cubes) 4 skinless, boneless chicken breasts (6 to 8 ounces each) 2 teaspoons Creole seasoning 1 tablespoon vegetable oil Juice of 1/2 lemon 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes. Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes. Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board. Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.
Smoked Spiced Eggplant Puree 2 eggplants (2 1/2 pounds altogether) 1 teaspoon each whole cumin and coriander seeds 1/4 cup vegetable oil 1 large onion finely chopped 1 teaspoon each minced garlic and fresh ginger 1/4 teaspoon turmeric or pinch yellow asafetida powder 1 1/2 teaspoons salt Juice of 1 fresh lime 1/2 to 2/3 cup plain yogurt 1 fresh jalapeno pepper, seeded and minced 1/4 cup each chopped fresh coriander and fresh mint Instructions: Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground). Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma. Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers.
Verde Mary 2 medium tomatillos, husked, washed and chopped 1/2 serrano chile, seeded 1/2 English cucumber, chopped 2 tablespoons chopped fresh cilantro 1/2 cup cold jalapeno vodka Juice of 2 limes Few dashes green hot sauce Dash Worcestershire sauce Simple syrup Instructions: In a blender, combine the tomatillos, chile, cucumbers, cilantro, vodka, lime juice, hot sauce, Worcestershire, and simple syrup to taste. Blend until smooth. Pour into two rocks glasses filled with ice, and serve.
Rummy Roman Holiday 1/2 to 3/4 cup simple syrup (see Cook's Note) 2 cups loosely packed fresh mint leaves, plus more sprigs for garnish 2 cups amaro, such as Averna 2 cups dark rum 2 cups sweet vermouth 1 1/2 cups fresh lemon juice 1/2 cup fresh orange juice, plus an orange wedge, for garnish Club soda, for topping off Instructions: Put the simple syrup and mint leaves in a pitcher and muddle with a wooden spoon. Fill the pitcher with ice, then add the amaro, rum, sweet vermouth, lemon juice and orange juice. Pour into a tumbler filled with ice. Top with club soda and garnish with mint sprigs and the orange wedge.
Cherry Cheesecake 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3/4 stick soft unsalted butter 10 ounces cream cheese 1/2 cup powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon lemon juice 1 cup heavy cream 1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit) Instructions: Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added. Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge. Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth. Lightly whip the cream, and then fold it into the cream cheese mixture. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight. When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
Zucchini-Hazelnut-Chocolate-Oat Quick Bread with Chocolate Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 3/4 cup chopped toasted hazelnuts 1/2 cup semisweet chocolate chips 1/2 cup rolled oats 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon pure vanilla extract Pinch of fine salt Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the hazelnuts, chocolate chips and oats and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
Crunchy Ranch Corn 4 ears of corn, cooked (grilled or boiled) 1/4 cup ranch dressing 1 cup ranch-flavored corn chips, crushed Instructions: Brush each ear of corn with about a tablespoon of ranch dressing. Spread the ground corn chips onto a plate and roll each ear of corn in the ground chips to completely coat each ear. Serve.
Corn Dogs with Sweet Mustard 4 cups canola oil, for frying 1 cup baking mix 1 cup cornmeal 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 large egg 3/4 cup milk 1/2 cup spicy brown mustard 1/4 cup apricot preserves 8 hot dogs 1/4 cup all-purpose flour, for dusting Special equipment: chopsticks In a deep heavy pot or a deep fryer, add the oil and heat to 350 degrees F. Instructions: In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended. In a small bowl, stir together the mustard and preserves. When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.
Pizza Babka All-purpose flour, for dusting 1 pound pizza dough 1/4 cup pizza sauce 1/2 cup finely grated Parmesan, plus more for sprinkling 2 ounces sliced pepperoni 1/4 cup grated part-skim mozzarella 1 tablespoon olive oil, plus more for oiling pan Instructions: On a lightly floured surface, roll the pizza dough into a large rectangle approximately 18 inches by 12 inches. Spread the pizza sauce in a very thin layer all over the dough, leaving a 1/4-inch border of clean dough along the top and side edges. Scatter the Parmesan evenly over the sauce. Layer the pepperoni slices evenly over the Parmesan. Scatter the grated mozzarella over the pepperoni. Beginning at the bottom edge, roll the dough up like a jelly roll toward the top, taking care to roll as tightly as possible. When you reach the top clean edge of the dough, pinch together at the seam to seal closed. Transfer the dough to the refrigerator to firm, 15 to 20 minutes. Oil a 9-by-5-inch loaf pan. Split the dough in half lengthwise, exposing the striped insides. Carefully lift up one half and lay it across the other half so the two pieces form an X. Working from the center out, twist each end until the two loose ends meet. Lift the twisted dough into the loaf pan, then cover with plastic wrap and let rise until nearly doubled in size, about 1 hour. Position an oven rack in the center of the oven and preheat to 350 degrees F. Brush the top of the babka with olive oil and sprinkle with Parmesan. Bake until golden brown, 40 to 50 minutes. Rest on a rack 15 minutes, then transfer the babka from the pan to the rack and let rest another 15 minutes before slicing.
Tuna Steak au Poivre with White Beans and Bitter Greens Salad 4 (6-ounce, 1 1/2-inch thick) tuna steaks Coarse salt Extra-virgin olive oil, for drizzling Coarse black pepper Lemon wedges, for passing 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil 2 cloves garlic, finely chopped 2 cans cannellini beans, rinsed and drained 1 small onion, chopped 1 roasted red pepper, homemade, recipe follows or store bought, diced 2 sprigs fresh rosemary, leaves stripped and finely chopped 1 handful chopped flat-leaf parsley, chopped Coarse salt and pepper 1 head escarole, cleaned and shredded 1 medium head radicchio, shredded 1 lemon, juiced Extra-virgin olive oil, to coat Coarse salt Instructions: If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below. Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center. In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper. Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well. To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove. To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.
Potato, Leek and Watercress Soup with Bay Scallops 4 Idaho potatoes, peeled and sliced 4 tablespoons unsalted butter 1 large Spanish onions, peeled and medium diced 3 medium leeks, cleaned and chopped 1 bouquet garni: cheesecloth packet containing, parsley, peppercorns, bay leaf and thyme sprigs Salt White pepper 4 cups chicken stock 1 cup heavy cream 1 1/2 bunches watercress, cleaned, stems removed and coarsely chopped 1 1/2 pounds fresh bay scallops (rock shrimp or crabmeat can be substituted) Chopped chives, for garnish Instructions: In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve. In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat. Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.
Salmon with Brown Sugar and Mustard Glaze 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each Instructions: On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Cheeseburger Grapeseed oil, for pan 1 slice onion 6 ounces ground beef Kosher salt and freshly ground black pepper 1 slice American cheese 1 teaspoon ketchup 1 teaspoon mayonnaise 1 teaspoon mustard 1/3 teaspoon garlic salt 1/3 teaspoon onion salt 1/3 teaspoon ground black pepper 1 hamburger bun 1 iceberg lettuce leaf 2 tomato slices 4 pickle slices Instructions: For the cheeseburger: Heat some grapeseed oil in a medium saute pan over medium heat. Add the onion and cook until caramelized, 15 minutes. Hold. Heat a skillet over medium-high heat. Form the beef into a patty and sprinkle with salt and pepper. Sear the burger in a hot skillet; cook to the desired temperature. Add the cheese when ready. In a small bowl, mix the ketchup, mayonnaise, mustard, garlic salt and onion salt. Hold until ready. Toast the burger bun. Place the bun on the plate; spread on both sides with the sauce. Layer the bottom bun with the lettuce, tomato and pickles. Top with the burger and the caramelized onions. Cover with the bun top and serve.
Flapjacks 1 3/4 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly ground nutmeg 3 tablespoons unsalted butter, plus more as needed 2 large eggs, room temperature 1 1/4 cups milk, at room temperature 1/2 teaspoon vanilla extract Instructions: In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat. Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed. Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
The Keats 1/2 cup sugar 1 2-inch piece fresh ginger, peeled and diced 1 1/2 ounces apple brandy 3/4 ounce apple cider vinegar 1/2 ounce orange liqueur 1 tablespoon honey Star anise, for garnish (optional) Instructions: Make the syrup: Combine the sugar and 1/2 cup water in a saucepan over medium heat; cook, stirring, until the sugar dissolves. Remove from the heat and let cool. Transfer the syrup to a food processor or blender, add the ginger and puree until smooth. Let sit 2 to 3 hours, then strain the syrup through a fine-mesh strainer lined with cheesecloth. Make the drink: Combine the brandy, vinegar, orange liqueur, honey and about 1 tablespoon of the ginger syrup in a cocktail shaker filled with ice. Shake well, then strain into a rocks glass filled with ice. Garnish with star anise, if desired.
Pulled Pork Sandwiches 6 tablespoons paprika 3 tablespoons granulated sugar Scant tablespoon onion powder Kosher salt and coarsely ground pepper 1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried 12 soft hamburger buns, split Coleslaw, for serving 2 cups ketchup 1/4 cup packed light brown sugar 1/4 cup granulated sugar Freshly ground pepper 1 1/2 teaspoons onion powder 1 1/2 teaspoons dry mustard 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 1/2 cup apple cider vinegar 2 tablespoons light corn syrup Instructions: If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill. Rub the pork Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.) Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire. Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F. Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total. Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level. Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use. Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top. Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
Spicy Tortilla Soup 8 corn tortillas 2 (32-ounce) boxes or cans low-sodium chicken broth Chicken bones, reserved from Day 2 1 large red onion, coarsely chopped 2 large tomatoes, diced 2 medium jalapenos, sliced 1 lime, juiced 2 ears grilled corn, reserved from Day 1 1/2 cup fresh cilantro leaves, coarsely chopped 1 ripe avocado, peeled and cubed 8 ounces crumbled feta, queso fresco, or other fresh white cheese Instructions: Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy. In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors. Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.
Garlicky Chicken Parmesan 8 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 1 cup flour 3 large eggs 3/4 cup milk 7 cloves garlic, minced 2 cups panko breadcrumbs 2 teaspoons garlic salt Vegetable oil, for frying 3/4 cup Nancy's Marinara Sauce, recipe follows 1/4 cup grated Parmesan 1 1/2 cups shredded mozzarella 1/4 cup extra-virgin olive oil 1 small onion, chopped 1 clove garlic, chopped 1 carrot, peeled and finely chopped 1 stalk celery, chopped Sea salt and freshly ground black pepper One 32-ounce can crushed tomatoes 1 teaspoon dried oregano Instructions: Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil. Sprinkle the chicken on both sides with salt and pepper. Combine the flour and some salt and pepper in a medium baking dish. In a second baking dish, combine the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt. Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side. Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set. Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry until light golden on both sides, about 4 minutes. Return the chicken to the wire rack. Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 15 minutes. Serve warm. Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.
Seafood Newburg 4 tablespoons all-purpose flour 1 tablespoon paprika 1/2 teaspoon curry powder 1/8 teaspoon ground nutmeg Pinch cayenne 4 tablespoons unsalted butter 1 shallot, minced 2 cups milk 2 tablespoons tomato paste 1/2 cup dry sherry 4 cups water 2 teaspoons kosher salt 2 bay leaves 10 black peppercorns 1 pound sea scallops 1 pound large shrimp, peeled and deveined 1/2 pound lobster tail meat Gremolata for garnish, recipe follows Sea Salt Roasted Asparagus, recipe follows Serving Suggestion: steamed long-grain white rice 4 tablespoons flat-leaf parsley, chopped 1 tablespoon fresh rosemary leaves, chopped 1 garlic clove, minced 1 tablespoon grated lemon zest Pinch salt 2 pounds asparagus 3 to 4 tablespoons extra-virgin olive oil 1 to 2 tablespoons sea salt Instructions: To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside. Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat. Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat. Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges. Mix all of the ingredients together in a small bowl. Refrigerate until ready to use. Preheat the oven to 400 degrees F. Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
Fountain Dogs 4 slices thick cut bacon (recommended: Oscar Mayer) 4 hearty beef franks (recommended: Ball Park) 1 white onion, sliced in rings 1 tablespoon extra-virgin olive oil Hot Dog buns Sauerkraut (recommended: Claussen) Nacho rings (recommended: Embassa) Sweet relish (recommended: Vlasic) Yellow mustard Ketchup Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Cook bacon slices in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well. Wrap each frank in a slice of bacon, securing the ends with toothpicks; set aside. Toss onion slices with olive oil. Grill bacon-wrapped franks and onion slices on hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total). Turn onions everytime you turn franks. Serve hot on toasted buns with lots of condiments. INDOOR: Prepare dogs as directed. Preheat broiler. Place dogs on wire rack over foil-lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 4 minutes per side or until bacon is crispy.
Caramel Pecan Sundaes 1 1/2 cups sugar 1 1/4 cups heavy cream 1/2 teaspoon pure vanilla extract 2 pints vanilla ice cream 2 pints butter pecan ice cream Toasted pecans Instructions: For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
Pheasant and Cabbage Chowder 1 pheasant (2 1/2 to 3 pounds), or the same weight of pheasant thighs and drumsticks About 4 quarts water 4 sprigs fresh thyme 2 large onions (12 ounces each), 1 unpeeled, coarsely chopped, 1 peeled and cut into 3/4-inch dice 2 carrots (2 to 3 ounces each), 1 coarsely chopped; 1 sliced into 1/3-inch thick rounds (split the thick end lengthwise and cut into half-moons) 1 large stalk celery, coarsely chopped 1 clove garlic, crushed 2 dried bay leaves 1 heaping teaspoon black peppercorns 2 whole cloves 4 ounces slab (unsliced) bacon, rind removed (reserve it for the stock) and cut into 1/3-inch dice Kosher or sea salt 4 tablespoons unsalted butter 1/4 teaspoon caraway seeds, finely chopped 1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, halved and sliced 1/3 inch thick 8 ounces Savoy cabbage (1/2 small head or 1/4 large head), cut into 3/4-inch pieces Freshly ground black pepper 1/4 cup chopped fresh Italian parsley, for garnish Instructions: With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts. Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water. Bring to a boil, skimming off the white foam as it rises to the surface. (Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove). Lower the heat so the broth is at a slow simmer. Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon). Add the thyme stems and the remaining thyme sprig to the broth. Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot. Season lightly with salt, partially cover, and simmer slowly for 2 hours. Remove the broth from the heat. With tongs, transfer the pheasant pieces to a plate. When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces. Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch. (If you used whole pheasant, you will have about 1 pound of meat). Cover and refrigerate until needed. Strain the broth through a fine-mesh strainer; you should have about 8 cups. If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely. (The broth and meat can be prepared a day in advance if you like) Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned. Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm. Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove). Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around. Sprinkle each serving with a generous spoonful of chopped parsley.
Pea Pesto Crostini 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old* see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Instructions: Pesto: Pulse together the peas, garlic, Parmesan and salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer the pesto to a small bowl and set aside. Crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and griddle until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato and serve. *Cook's Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in the oven at 300 degrees F until slightly crisp, about 5 minutes.
Pumpkin Cheesecake 1 1/2 cups finely ground gingersnap cookies 1/4 cup finely ground walnuts 1/4 cup sugar 5 tablespoons butter, melted 3 packages (8 ounces each) cream cheese, softened 1 3/4 cups sugar 3 tablespoons all-purpose flour 6 eggs 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 1/2 teaspoons Spice Islands Pumpkin Pie Spice 1 can (15 ounces) pumpkin Instructions: Preheat oven to 500 degrees F. Combine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch nonstick springform pan. Set aside. Beat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-1/2 cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon. Bake at 500 degrees F for 10 minutes; reduce temperature to 200 degrees F and bake for 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan. Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours TIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.
Minted Lamb Kabobs 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes 1/2 cup olive oil 1/4 cup finely chopped fresh mint 2 tablespoons white wine vinegar 2 cloves garlic, smashed Kosher salt and freshly ground black pepper 1/2 cup fresh mint leaves 1/4 cup fresh basil leaves 1 tablespoon capers, drained Pinch red pepper flakes 1/2 cup olive oil 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper Instructions: Add the lamb to a large gallon-size resealable plastic bag. Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup. Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight. Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving. Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates. Remove the lamb from the marinade, let excess drip off, and thread onto skewers. Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
Sunny's PB and J Stuffed Apples 2 Honeycrisp apples 1 cup creamy peanut butter 1 cup Greek yogurt 1/4 cup chopped roasted peanuts 2 tablespoons agave nectar 1/4 cup grape jelly 1 slice white bread, toasted and finely chopped Kosher salt Instructions: For the apples and filling: Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Halve the apples across the equator. Scoop out the core of the apples, leaving a well in the center. Level the bottoms of the apples if needed. In a large bowl, combine the peanut butter, yogurt, peanuts and agave. Fill the apple halves evenly and place them on the prepared baking sheet. Bake until the filling is set and the apples are slightly tender, 20 to 25 minutes. For the topping: Add the jelly to a small bowl, then add a few drops of hot water at a time to loosen it, stirring, until you reach a syrup consistency. Sprinkle the toast pieces over the top of the apples, drizzle the jelly syrup on top and sprinkle lightly with salt.
Chocolate Chip Candy-Bar Cookies 3/4 cup unsalted butter 1 cup granulated sugar 1/2 cup light brown sugar 1 egg 1 egg yolk 1 teaspoon maple extract 1 teaspoon chocolate extract 1/2 teaspoon orange extract 2 tablespoons heavy cream 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet mini chocolate chips 1 cup caramel-filled chocolate candies (recommended: Hershey's Caramel-Filled Kisses) 3/4 cup uncooked oats 1/2 cup chopped pecans Instructions: Preheat oven to 350 degrees F. Melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on medium to low power, careful not to burn the butter. Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the maple, chocolate and orange extract, and the heavy cream. Stir and set aside. Sift dry ingredients together and fold into wet mixture carefully. Add chocolate chips, candies, oats and pecans. Chill dough in a freezer for a few minutes to make sure it is cold. Using an ice cream scoop, drop dough onto parchment-lined cookie sheet. Bake for 10 to 12 minutes and transfer to a wire rack to cool.
Hawaiian Roasted Pork 2 boneless pork rump roasts, about 3 pounds each 3 tablespoons Hawaiian or coarse salt 2 tablespoons ground black pepper 1/2 cup guava jam, prepared 2 tablespoons Macadamia nut oil 1 teaspoon of water, plus 1/2 cup 10 banana leaves, wet 1 stalk sugar cane, split in half lengthwise 1 tablespoon all-natural liquid smoke flavoring Instructions: Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.
Raspberry Bellini 1 bag frozen unsweetened raspberries, thawed 2 tablespoons sugar 1 bottle (750-ml) chilled brut Champagne Instructions: Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.;
Skillet Granola-Apple Crisp 3 tablespoons unsalted butter 1 1/2 cups store-bought oat granola, such as Bear Naked Maple Pecan 2 tablespoons all-purpose flour 1 tablespoon plus 1/4 cup sugar 5 crisp apples, such as Fuji or Gala (about 2 1/2 pounds), peeled, cored and cut into 1/2-inch-thick slices 1/2 teaspoon pumpkin pie spice 1 tablespoon fresh lemon juice Instructions: Preheat the oven to 350 degrees F. Melt the butter in a medium nonreactive and ovenproof skillet over medium heat. Add the granola, 1 tablespoon of the flour and 1 tablespoon sugar and toss until the sugar is dissolved and the granola is well coated. Transfer to a bowl. (Reserve the skillet.) Pour the apples into the skillet; toss with the pumpkin pie spice, lemon juice and remaining 1/4 cup sugar. Cook, stirring occasionally, until the apples are juicy and slightly softened, 5 to 7 minutes. Stir in the remaining 1 tablespoon flour. Scatter the reserved granola mixture evenly over the top and transfer the skillet to the oven. Bake until the crisp is bubbling and the apples are tender, 35 to 40 minutes. Serve warm.
Turkey Cutlets Milanese with Watercress Salad 2 (6 ounce) turkey cutlets (about 3/4 pound total and each pounded to about 1/4-inch thick) All-purpose flour, seasoned with salt and pepper, for dredging 2 large eggs 3/4 cup fine fresh bread crumbs 3/4 cup finely shredded Parmesan 2 tablespoons olive oil 1 bunch watercress, coarse stems discarded and leaves washed well and spun dry, alternatively use mesclun salad greens 1/4 cup thinly sliced red onion 1 1/2 tablespoons olive oil 1 teaspoon fresh lemon juice 1/8 teaspoon salt Lemon wedges, as an accompaniment Instructions: Make turkey cutlets: Pat the turkey dry and spread the seasoned flour on a plate. In a small shallow bowl, beat eggs lightly, and season them with salt and pepper. In another small shallow bowl, stir together bread crumbs and Parmesan. Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a waxed-paper-lined tray. You can at this point chill cutlets for 15 minutes. In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking and saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat. Make the salad: In a bowl, combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well. Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.
Candy Corn 4 1/2 ounces confectioners' sugar (about 1 1/4 cups) 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons) 1/4 teaspoon kosher salt 3 1/2 ounces granulated sugar (about 1/2 cup) 3 3/4 ounces light corn syrup (about 1/3 cup) 2 1/2 tablespoons H20 2 tablespoons unsalted butter, at room temperature 1/2 teaspoon vanilla extract 2 or 3 drops each yellow and orange gel paste food coloring Instructions: Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long. Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip. Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.
Herbed Couscous 2 cups couscous 2 cups water 1 tablespoon butter Salt and pepper 1/2 bunch scallion, finely sliced 1/4 cup fine diced Spanish onion 1 to 2 tablespoons rice wine vinegar Instructions: Bring water, 1 tablespoon salt, and butter to a boil. Add couscous, remove from heat and stir quickly and thoroughly. Cover for 5 minutes. Moisture will be absorbed. Fluff with a fork. Add scallions, Spanish onion and rice wine vinegar.
Duck and Wild Mushroom Gumbo 1 (4 to 5-pound) duck 4 teaspoons salt 1/2 teaspoon fresh cracked black pepper 1/4 cup vegetable oil 1 cup all-purpose flour 1 (12-ounce) bottle stout beer( recommended: Abita Turbo Dog) 6 cups dark chicken stock, or chicken stock or water 1 1/2 pounds wild and exotic mushrooms (chanterelles, wood ear, shiitake, oyster), cleaned, stemmed and diced 1 1/2 cups small diced onion 3/4 cup small diced celery 3/4 cup small diced green, red and/or yellow bell peppers 2 tablespoons minced garlic 1 teaspoon dried thyme 2 bay leaves 4 teaspoons Essence, recipe follows 1/4 teaspoon cayenne pepper Steamed white rice, for serving 1 cup chopped green onions 1/2 cup chopped parsley leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first two digits of the wings. Set the legs aside, and cut the breasts in half horizontally. Season the duck with 1 teaspoon of salt and the black pepper. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux. Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the mushrooms, onions, celery and peppers and garlic to the roux and stir, gently until the mushrooms and vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary. To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Italian Style Hot Dogs Cooking oil, suitable for frying 2 medium potatoes, cut into 1/4 to 1/2-inch rounds 4 all-beef hot dogs 1 medium onion, sliced 1 green or red pepper, sliced 1 medium round loaf of bread, from pizza dough or Italian bread Mustard Ketchup Red pepper flakes Instructions: In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium. Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown. To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy! To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top! This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Lavender-Chamomile Spritzer 1 ounce Tea Simple Syrup, recipe follows 1 1/2 ounces gin, such as Beefeater 24 1/2 ounce lemon juice Vanilla bean club soda, such as Dry Lavender sprig, if desired 1/4 cup chamomile-lavender loose-leaf tea 1/2 cup sugar Instructions: Fill a tall glass with ice. Add the tea syrup, gin and lemon juice. Stir with a cocktail spoon. Top off with the vanilla bean soda. Serve garnished with a lavender sprig if desired. Combine the tea, sugar and 1 cup water in a small saucepan. Place over medium heat and cook, stirring often, until the mixture comes to a boil and the sugar is dissolved. Reduce the heat to low and simmer for 5 minutes. Turn off the heat and allow the tea to steep for 5 minutes. Strain through a fine-mesh strainer. Let cool completely before using.
Confit Duck Wings 5 pounds duck drumettes 10 cloves garlic, smashed 10 sprigs thyme 2 tablespoons salt 1 1/2 tablespoons sugar 1 tablespoon juniper berries 1 teaspoon black peppercorns 1 gallon rendered duck fat or a 50/50 combination of olive oil and melted unsalted butter Cornstarch, for dredging Vegetable oil, for deep-frying Orange-Habanero Sauce, for serving Hot Honey Garlic Sauce, for serving 12 ounces orange marmalade 3 tablespoons ground black pepper 2 tablespoons hot sauce, such as Habanero Tabasco 2 tablespoons salt 6 ounces minced garlic 4 sticks (2 cups) butter, melted 1 tablespoon bullet chile flakes 1 1/2 cups honey Instructions: Preheat the oven to 225 degrees F. In a large bowl, combine the duck drumettes, garlic, thyme, salt, sugar, juniper and peppercorns. Rub the wings to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours. In a large hotel pan or baking dish, submerge the drumettes in the fat so that the wings are fully covered. If the wings are not completely submerged, add olive oil to cover. Cover the baking dish with aluminum foil and bake until the meat just starts to pull away from the end of the bone, 3 1/2 to 4 hours. Allow the wings to cool in the fat, then transfer them to a sheet pan. In a large bowl, dredge the wings in cornstarch to lightly coat. Heat oil in a deep-fryer or large Dutch oven to 360 degrees F. Working in batches, fry the wings until cooked through and golden brown, 2 to 3 minutes per batch. Serve the wings with Orange-Habanero Sauce and Hot Honey Garlic Sauce. Combine the marmalade, black pepper, hot sauce and salt in a bowl and mix thoroughly. Transfer to an airtight container and store in the refrigerator. In a medium saucepan over medium-low heat, cook the garlic in the butter until translucent, about 4 minutes. Add the chile flakes and honey and stir to incorporate. Let cool. Transfer to an airtight container and store in the refrigerator.
Quail and Egg on Creamed Spinach 4 eggs Flour, for dredging Salt and freshly ground black pepper 1/2 cup bread crumbs 2 eggs, lightly beaten 4 quails Salt and freshly ground black pepper 1 tablespoon canola oil 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh basil leaves 1 teaspoon chopped fresh thyme leaves 1 clove garlic, minced 2 tablespoons olive oil Salt and freshly ground black pepper 2 pounds/1 kg fresh spinach, washed and tough stems removed 1 cup heavy cream 1 tablespoon Dijon mustard 2 tablespoons butter 1 shallot, chopped 1 clove garlic, minced Salt and freshly ground black pepper Instructions: For the eggs: Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry. For the quails: Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. Cook's Note: If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you. For the herb garnish: Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside. Preheat the oven to 350 degrees F/180 degrees C. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate. For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm. Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown. For serving: Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.
Texas Venison Chili 4 pasilla chiles, seeded 2 ancho chiles, seeded 1 chile de arbol, seeded 1 1/2 cup chicken stock, plus more as needed for pureeing 2 corn tortillas, quartered 6 tablespoons corn oil 1 1/2 pounds ground venison 1 large yellow onion, diced 4 cloves garlic, minced 2 tablespoons ground cumin 1 1/2 cup dark beer 4 cups chicken stock 8 sprigs fresh cilantro 1 cinnamon stick Fresh lime juice, for serving Salt and freshly ground black pepper Instructions: For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock. For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour. Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.
Almost-Famous Cranberry Walnut Relish 1 orange 2 cups fresh or frozen cranberries (about 8 ounces) 3/4 cup sugar 1/4 cup chopped walnut pieces Instructions: Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
Double-Yummy Chili Stuffed Baked Potatoes 6 large russet potatoes (about 3 pounds), scrubbed 1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces) 1/4 cup unsalted butter 2 teaspoons kosher salt 3 scallions (white and green), minced Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 5 cloves garlic, chopped 1 tablespoon kosher salt, plus more as needed Freshly ground black pepper 1 tablespoon ancho chile powder 1 teaspoon dried oregano, preferably Mexican 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 whole cloves 1 tablespoon tomato paste 2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce 4 canned whole, peeled tomatoes, drained 1 pound ground beef chuck One 15 1/2-ounce can kidney beans, rinsed and drained One 12-ounce Mexican lager-style beer 1 scallion (white and green), minced Sour cream for garnish Instructions: To make the potatoes: Preheat the oven to 425 degrees F. Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly. Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides. Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
Beef Tenderloin with Basil Crema with Watermelon-Basil Salad and Grilled Plantains 1/4 small red onion, thinly sliced 3 cups basil leaves 1 avocado, chopped 1 clove garlic, smashed 1/2 cup Mexican crema or sour cream Juice of 2 limes Kosher salt and freshly ground pepper 1 1 3/4- to 2-pound beef tenderloin (about 2 inches in diameter) 3 tablespoons extra-virgin olive oil, plus more for brushing 1 1/2 teaspoons ground cumin 2 black (ripe) plantains 3 cups diced watermelon (about 6 ounces) 1/2 cup crumbled Cotija cheese (about 2 ounces) 1 tablespoon finely chopped jarred or fresh aji peppers (Peruvian yellow chiles) Instructions: Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. For a gas grill, turn off half of the burners. Put the onion in a small bowl and cover with cold water; let soak 20 minutes, then drain and squeeze dry. Meanwhile, pulse 1 cup basil, the avocado, garlic, crema and the juice of 1 lime in a blender or mini food processor until smooth; season with salt and pepper. Transfer to a bowl and refrigerate until ready to use. Tie the beef tenderloin in 2-inch intervals using kitchen twine. Combine 1 tablespoon olive oil, the cumin, 1 teaspoon salt and a few grinds of pepper in a small bowl. Brush the oil mixture all over the beef and transfer to the grill over direct heat. Grill, turning occasionally, until the beef is well marked, about 15 minutes. Transfer the beef to the cooler side of the grill (indirect heat) and continue grilling, turning occasionally, until a thermometer inserted into the center registers 125 degrees F for medium rare, 15 to 20 more minutes. Transfer to a cutting board and let rest 10 minutes. While the beef is cooking over indirect heat, cut a small slit down the center of each plantain and lightly brush the skins with olive oil; transfer to the grill over direct heat. Grill, turning occasionally, until the skins are charred and the plantains are soft, about 20 minutes; cut into thirds. Meanwhile, roughly chop the remaining 2 cups basil; toss with the watermelon, the remaining lime juice and 2 tablespoons olive oil, the cheese, aje peppers and onion in a medium bowl. Season with 1/4 teaspoon salt. Slice the beef and serve with the basil crema, plantains and watermelon salad.
Caramel Apple Tarte Tatin 1 cup sugar 1/3 cup water 5 medium, firm apples, such as Mutsu and Crispin (about 1 3/4 pounds) 2 tablespoons butter 1/2 cup sour cream 11/2 tablespoons fresh lemon juice 1/4 teaspoon salt 1 sheet prepared puff pastry, defrosted (about 1/2 pound) Instructions: Preheat the oven to 400 degrees. Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes. Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes. Remove from the heat immediately and cool while you prepare the apples. Peel, core, and quarter the apples. Melt the butter in the skillet. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices. Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften. While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot). When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples. Trim the corners from the pastry to make a rough circle about 10 inches in diameter. Fit the dough over the apples, tucking in the edges around the inside of the pan. Bake for 30 minutes, until the pastry is puffed and golden. Remove from the oven and let stand for 5 minutes. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate. Serve warm.
Toby's Fish and Chips 2 cups buttermilk 1 cup flour 1/2 teaspoon seasoned salt 1 teaspoon garlic powder 2 pounds cod or halibut, cut into 2 ounce portions Serving suggestions: french fries, coleslaw, and garlic bread Instructions: Pour buttermilk into a bowl. In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate. Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.
No-Bake Pumpkin Cheesecake Nonstick cooking spray 1 cup crushed gingersnap cookies 1/4 cup melted unsalted butter 1/4 teaspoon kosher salt Two 8-ounce packages cream cheese One 15-ounce can pure pumpkin puree 1 cup powdered sugar 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1/8 teaspoon ground cloves One 9-ounce tub coconut whipped topping (regular can be substituted) 1/4 cup unsweetened coconut flakes Spray a 9-inch springform pan with cooking spray. Instructions: For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes. For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight. In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.
Sesame-Thyme Crusted Goat Cheese with Arugula Salad with Warm Shiitake-Tomato Vinaigrette 1/2 cup sesame seeds 1 tablespoon fresh thyme, minced, save some sprigs for garnish 1 teaspoon coarse cracked black pepper 1 log goat cheese, cut into 1/2-inch slices 1 pound arugula, prepped 2 tablespoons pommery mustard (whole grain) 3 tablespoons red wine vinegar 2/3 cup extra virgin olive oil 2 shallots, minced 2 cups sliced shiitake mushrooms 1 cup ripe tomatoes (yellow and red),1/2-inch dice 1 crusty loaf sour dough bread, cut into 1-inch slices 1 head garlic Salt and black pepper, to taste Olive oil, to cook Instructions: On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.
\Soup to Nuts\ Coconut Soup with Caramelized Nuts 1/2 cup granulated sugar 1 1/2 cups cashews 2 teaspoons butter 1/8 teaspoon cayenne pepper Pinch salt 2 tablespoons butter 1 cup shredded coconut 2 cups whole milk 2 cups coconut milk 2 cups coconut ice cream 1/2 teaspoons ground nutmeg 1/2 teaspoon ground cinnamon 2 teaspoons freshly chopped mint leaves Instructions: Nuts: Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown. Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside. Soup: Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through. Place in serving bowls and garnish with caramelized nuts and chopped mint.
Arroz Con Leche \| Mexican Rice Pudding 7 cups water 1 cup long-grain white rice One 4-inch cinnamon stick One 12-ounce can evaporated milk One 14-ounce can condensed milk 1 cup whole milk 3/4 cup golden raisins Ground cinnamon, for dusting Instructions: Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
Roasted Vegetables 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces 1 pound red beets, peeled and cut into 1-inch pieces 2 yellow onions, large diced (about 4 cups) 1 tablespoon fresh thyme, chopped Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
Chicken and Dumplings 2 tablespoons butter 2 tablespoons olive oil 1 whole chicken, cut into pieces (cut-up fryer) Salt and freshly ground black pepper 1/2 cup finely diced carrots 1/2 cup finely diced celery 1 medium onion, finely diced 1/2 teaspoon ground thyme 1/4 teaspoon turmeric 6 cups low-sodium chicken broth 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1 heaping tablespoon baking powder 1 teaspoon kosher salt 2 cups half-and-half 2 tablespoons all-purpose flour 2 tablespoons minced fresh parsley, optional Salt, as needed Instructions: For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate. In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes. For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside. Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.
Hot Peppermint Mocha 1 cup Peppermint Mocha Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer 3/4 cup NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Chunks 1/2 cup water 1/2 teaspoon vanilla extract Instructions: 1. HEAT Coffee-mate, chunks and water in medium saucepan over medium-low heat, stirring frequently, until hot and chocolate is melted. 2. Stir in vanilla extract.
Deviled Eggs 12 eggs 1/2 cup mayonnaise 2 tablespoons pickle juice 1 tablespoon Dijon mustard 1 teaspoon hot sauce 1/2 teaspoon paprika, plus more for garnish Salt 1 pickle, finely chopped Instructions: Bring a large pot of water to a boil and prepare an ice bath. Gently drop the eggs in the water and cook for 10 minutes. Remove the eggs with a slotted spoon and place directly into the ice bath to cool completely. Remove the shells and discard. Carefully cut the eggs in half lengthwise and separate the whites from the yolks. Place the yolks in a bowl, and mash with a fork until broken up. Add the mayonnaise, pickle juice, mustard, hot sauce, paprika and some salt, and mix until smooth. Transfer the yolk mixture to a piping bag, and then fill the egg whites with the yolk mixture. Garnish with the chopped pickles and a pinch of paprika.
Cheddar Biscuits 2 cups all-purpose flour, plus more for dusting 3/4 cup shredded Cheddar 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon kosher salt Freshly ground black pepper 1 2/3 cups heavy cream, plus more for brushing Instructions: Preheat the oven to 425 degrees F. Line two baking sheets with parchment. Whisk together the flour, Cheddar, baking powder, sugar, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the cream and stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer to a flour-dusted surface. Pat into a 1/2-inch-thick circle and cut out rounds with a 2-inch biscuit cutter. Gently press the scraps together and cut out more rounds. Arrange the dough rounds, 1-inch apart, on the prepared baking sheets and brush with cream. Bake until the biscuits are just golden on the bottom, about 12 minutes.
Gonzo Grapefruit 2 whole grapefruits (pink if available), halved 4 ounces vodka (strictly optional, but you know that Hunter S. Thompson would have it this way) 6 teaspoons brown sugar Instructions: Set 1 oven rack on the highest level, then preheat broiler. Using a small serrated knife, cut around grapefruit to separate the fruit from the skin and the segments from each other (just like your mother did for you). Pour out a bit of the grapefruit juice to make room for the vodka. Drizzle 1 ounce of vodka over each grapefruit half and let it seep between the slices (I doubt your mother did this for you). Immediately before broiling, sprinkle 1 1/2 teaspoons of sugar over the top of each grapefruit half. Place grapefruit directly on rack under the broiler and broil for 3 minutes. Garnish with a raspberry or strawberry, if available. Serve immediately.
Nacho Roll-Ups 1 avocado 1/4 cup cilantro leaves, chopped Juice of 1/2 lime Kosher salt 2 cups shredded yellow Cheddar (about 6 ounces) 1/2 cup sour cream 1/3 cup drained pickled jalapeno slices, chopped Six 12-inch flour tortillas One 15-ounce can refried black beans 1 cup corn tortilla chips, crushed Salsa, for serving Instructions: Cut the avocado in half, and remove the pit. Scoop out the flesh into a medium bowl, and mash with a potato masher until mostly smooth. Add the cilantro, lime juice and 1/4 teaspoon salt, and stir to combine. Refrigerate the guacamole, covered, until ready to use. Combine 1 1/2 cups of the Cheddar, sour cream and jalapenos in a medium bowl. Working on top of a long piece of parchment or wax paper (about 22 inches long), lay out 2 tortillas, overlapping in the center by 2 inches so the total width is about 16 inches. Spread 1/4 cup of the beans in a 2-inch strip across the bottom of the tortillas, then 3 tablespoons of the guacamole in a 2-inch strip above the beans, then 4 tablespoons of the Cheddar-jalapeno mixture in a strip above the avocado. Place a third of the crushed tortilla chips on top of the cheese layer. (You should be halfway up the tortilla.) Starting at the bottom, roll up the log as tightly as possible, using the parchment to help you roll and keep everything tight (but do not roll the parchment into the roll itself!). Spread a thin layer of beans to seal the end of the wrap. Wrap tightly in plastic and refrigerate until set, about 30 minutes or up to overnight. Repeat with the remaining ingredients for a total of 3 rolls. Position the oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with aluminum foil. Unwrap the rolls, and slice them into 1-inch-thick pieces (you should have about 18 per roll). Place the rolls cut-side down on the prepared baking sheet, and sprinkle the tops with just enough of the remaining 1/2 cup Cheddar to cover (about 1 teaspoon per piece). Broil until bubbly and browned, about 45 seconds. Serve while hot with salsa and any leftover guacamole.
Greek Zucchini Cakes 1 pound zucchini, grated 1 teaspoon kosher salt or 3/4 teaspoon table salt 3/4 cup crumbled feta cheese 1 large egg, lightly beaten 3 green onions, thinly sliced 3 tablespoons all-purpose flour 1/4 cup chopped pine nuts 1 tablespoon chopped fresh dill, or 1 teaspoon dried 1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried 1 garlic clove, finely chopped 1/4 teaspoon freshly milled black pepper Olive oil Instructions: Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.
Mussels Oreganata Coarse salt, for lining the baking sheet One 750 ml bottle white wine, such as pinot grigio 24 mussels, scrubbed, beards removed 1/2 cup plain breadcrumbs 1/2 cup extra-virgin olive oil, plus extra for drizzling 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the broiler. Line a heavy baking sheet with coarse salt. Bring the wine to a boil over high heat in a 5-quart saucepan. Add the mussels and cover the pan. Steam until the mussels have opened, 2 to 4 minutes. Discard any unopened mussels. Remove the cooked mussels from their shells, reserving 24 half-shells. Arrange the half-shells in a single layer on top of the salt. Place one cooked mussel in each shell. In a small bowl, toss together the breadcrumbs, oil, oregano, mint, parsley, salt and pepper. Top the mussels with the breadcrumb mixture and drizzle with extra olive oil. Broil until the breading is golden, 2 to 3 minutes.
Rice and Peas 8 ounces red kidney beans 1 packet of coconut cream 2 1/2 pints (5 cups) water 1 sprig of thyme 3 slices of hot pepper 1 clove garlic crushed 1 pound rice Scallion Black pepper Salt Instructions: Cover the beans with water and soak overnight. Drain. Put the beans in a large saucepan; add the coconut cream and the water. Bring to a boil, then lower the heat and cook until the beans are tender - the time will vary according to age. Add the thyme, hot pepper, garlic, scallion and black pepper. Simmer for a few minutes, then add the rice. The liquid should now be about 1 inch above the rice, so add the water if necessary. Cover the pot, bring to the boil once again, then immediately turn the heat to low. The rice will be ready as soon as the liquid disappears and each grain of rice is separate. Stir before serving. At Christmas, rice and peas is often made with green gungo peas.
Manchamanteles with Arroz Blanco (Stew That Stains the Tablecloth) 2 quarts water or stock 2 onions, peeled and quartered 1 pound carrots, peeled and cut into chunks 2 heads garlic, peeled and separated into cloves 3 sprigs marjoram, stems removed 3 sprigs thyme, stems removed 2 teaspoons sea salt, or to taste 2 1/2 pounds boneless pork butt 3 whole chicken breasts, bone-in, cut into quarters 2 large yams, unpeeled 1 pineapple, peeled and cut into chunks 3 ripe plantains, in their peels 7 ounces Ancho chiles 4 ounces pine nuts 6 cloves garlic, peeled 1 pound ripe tomatoes, sliced 2 cloves 1/4 teaspoon cinnamon Pinch freshly grated nutmeg 1 teaspoon cumin 1 sprig thyme, stems removed 1 sprig marjoram, stems removed 1 tablespoon dried oregano, crumbled 1/2 cup olive oil 2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 2 to 3 tablespoons brown sugar 10 to 12 cups broth (from cooking meats) 3 apples, peeled, cored, and cut into chunks 24 prunes, pitted Serve with Arroz Blanco, recipe follows 3 cups long grain unconverted white rice 6 tablespoons vegetable oil 1 medium white onion, finely chopped 2 cloves garlic, peeled and minced 7 cups water Instructions: To prepare the meat, bring the water to a boil in a large stock pot. Add the onions, carrots, garlic, marjoram, thyme, salt, and pork and return to a boil. Reduce the heat, and simmer gently for 1 hour, or until meat is tender. Add the chicken breasts and cook for 15 minutes more. Remove the pot from the heat and allow the meat to cool in the broth until lukewarm. Remove the meats and vegetables from the broth. Reserve the broth. Slice the meat thinly and, if you wish, bone the chicken breasts. Place the meats and vegetables in a large cazuela or ovenproof casserole and cover loosely with foil to keep warm. To prepare the stew, preheat the oven to 350 degrees. Place the yams, pineapple, and plantains in a ovenproof dish large enough to hold them. Roast them for 1 hour, then peel the yams and plantains and cut them into chunks. Set them aside. Remove the veins and seeds of the chiles and wipe them clean. Soak them in hot water for 25 minutes and drain. In a blender, puree the chiles, pine nuts, garlic, tomatoes, cloves, cinnamon, nutmeg, thyme, marjoram, oregano, and cumin with a little of the soaking liquid. In a large saucepan, over a medium high heat, heat the oil. Pour in the chile mixture a little at a time. Add the salt, pepper, and sugar. Cook 5 minutes or until the mixture changes color and thickens. Add the reserved broth from the meats and simmer until slightly thickened. Add the thickened sauce to the reserved cazuela with the sliced pork and chicken breasts. Bake for 20 minutes. Add the yams, pineapple, plantain, apples, and prunes. Bake for another 10 minutes. Serve piping hot from the cazuela, accompanied by freshly made tortillas and Arroz Blanco. The Original Manchamanteles (Stew that Stains the Tablecoth): Take some ripe tomatoes, and remove the seeds. Grind them with soaked toasted dry chiles, cinnamon and pepper. After grinding, fry in lard, mix with warm water, add the chickens or pork, cooked sausages, olives, vinegar, salt, a lump of sugar, yams or peanuts. Pour hot water over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water. Let the rice drain for a few minutes. In a medium size saucepan with a tight fitting lid, heat the oil over a medium low heat. Add the onion and garlic and cook until translucent, stirring constantly. Add the rice and cook just until the grains are coated with the oil. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir. Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand. Stir the rice well before serving.
Roast Salmon and Tartar in Puttanesca Coulis 2 cups garlic cloves 2 cups canola oil 4 (2 1/2 to 3-ounce) pieces salmon fillet (no skin, no fat) 1 tablespoon roast garlic oil 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon roast garlic puree 8 ounces salmon scraps, reserved from salmon preparation above 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon whole grain mustard 1 tablespoon anchovy paste 1 teaspoon chopped garlic 1 teaspoon chopped parsley 1 teaspoon chopped chives 1 teaspoon chopped capers 1 teaspoon butter 4 quail eggs (optional) 1 tablespoon olive oil 1 teaspoon shallots 1 teaspoon brunoise carrots 1/4 cup haricots verts, cut in tiny wheels Dash chicken stock 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon butter Puttanesca Coulis, recipe follows 8 sprigs chervil 1/4 cup canned garbanzo beans 1 teaspoon anchovy paste 1 teaspoon capers Pinch red chili flakes 1/2 teaspoon salt 1/2 teaspoon black pepper 1/3 cup chicken stock 1/4 cup olive oil 1 teaspoon chopped parsley Instructions: The Veggies: First Roast the Garlic: Place 2 cups of the garlic cloves and 2 cups of canola oil in a saucepot. Heat on medium-low heat to the lowest detection of simmer; do not fry the garlic. Cook for 30 to 40 minutes until the garlic is golden brown. Drain and separate the garlic cloves from the oil reserving both ingredients. To puree the garlic, place the roasted garlic in a food processor and puree until smooth. Reserve. Butcher the Salmon: The salmon should be about 2 1/2 to 3 ounces in weight with no skin or fat. With a ring cutter, gently cut a nice circle of salmon from the center of each fillet. Reserve. Save all the salmon scraps to grind for the tartar. Preheat the oven to 425 degrees F. Now, cook the salmon. First, season with garlic oil then salt and pepper. In a hot, oiled saute pan, add the salmon and let it sear on the topside first until golden. Flip over and brush the salmon medallion lightly with the garlic puree. Roast for a few minutes depending on your preferred doneness. Reserve. Note: This dish was created by using the salmon scraps. They are diced and mixed with classic ingredients of tartar. For the Tartar: Hand dice or grind all the salmon scraps and place in a bowl. Fold in the remaining ingredients, except butter and the quail eggs, using a spatula and reserve. Cook the Quail Eggs: Melt a little butter in a non-stick pan. Pre-crack the eggs and place in small, individual containers. Then cook them 'up' over low heat and reserve. Saute the Veggies: In a hot, oiled saute pan, add the shallots and carrots. Saute for 30 seconds. Add the green beans. Saute for an additional 30 seconds and add a splash of stock. Saute for 1 to 2 more minutes, add salt pepper and butter and continue to saute until nicely cooked. Reserve. To plate: A bowl works nice for this dish. Pack about 1 1/2 ounces of the tartar into a ring mold; remove the mold. Place the salmon on top of the tartar. Tightly spoon the coulis around the center ingredients. Spoon some veggies tightly on top of the salmon. Then top it with the 'up' quail egg. Now top with chervil and serve. In a blender, add the garbanzo beans, anchovy paste, capers, chili flakes, salt, pepper, and a splash of the chicken stock. Puree and add a touch more of the chicken stock to loosen. Now add the olive oil to smooth out the coulis.
Fudge Tops 4 ounces (1 stick) unsalted butter, softened 1/3 cup superfine sugar Pinch salt 1 teaspoon vanilla extract 1 cup all-purpose flour Chocolate Ganache, recipe follows 1 cup heavy cream 10 ounces semisweet chocolate, finely chopped Instructions: Preheat oven to 325 degrees F. In a small bowl, using an electric mixer or by hand using a rubber spatula or wooden spoon, beat the butter, sugar, salt and vanilla until well combined. Do not overmix; you don't want the butter to become fluffy. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Sift the flour into the bowl and mix on low speed or by hand just until absorbed. Scrape the bowl with a rubber spatula and mix again for a few seconds. Turn the dough onto the table, gather it together, and knead gently into a smooth mass. The dough can be made ahead and stored in the refrigerator for up to 2 days. Form the dough into a round patty and quarter into 4 even pieces. Roll each piece into a log and cut each log into 10 even pieces. Roll each piece into a 3/4-inch ball-about the size of a large marble. Place the balls about 1 1/2-inches apart on ungreased baking sheets and flatten gently and evenly with the heel of your hand so that they're about 1/4-inch thick. Bake for 22 minutes, or until the cookies just begin to color and the bottoms are golden. Let sit for 5 minutes, then transfer to a rack to cool completely. If the ganache was made 2 hours before, it will be soft and moussy. Whisk it a few times to thicken. If the ganache was made earlier in the day or the day before, it will be stiff. Warm it briefly, stirring gently, until it softens a little. Whisk it with 1 or 2 quick strokes. Be sure the cookies are completely cool. Place the ganache in a pastry bag fitted with a large star tip. Holding the bag in a vertical position about 1/2-inch above the cookies, pipe a large dollop of chocolate, leaving a small border of cookie showing around the edge. Repeat with the remaining cookies. The chocolate will firm up in about 1 hour. To hasten the process, refrigerate the cookies for 5 minutes. Serve at room temperature. In a small pot, scald the cream until bubbles appear around the edge and it's just about to boil. Remove from heat and stir in the chopped chocolate. Stir occasionally until the chocolate is melted and the mixture is smooth and dark. Transfer to a small bowl and set aside to cool until it thickens, stirring occasionally, about 2 hours. The ganache can be made the day before and left covered, at room temperature, overnight.
Grilled Butterflied Rainbow Trout Olive oil 1 head escarole, cleaned 2 pounds baby artichokes, cleaned and halved 5 plum tomatoes, halved 5 shallots, halved 4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied 2 cups flour Essence, recipe follows Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons aged balsamic vinegar 2 teaspoons very fine grated lemon zest 2 tablespoons minced fresh parsley Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat a grill. Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter. Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side. Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Bacon Cornbread Stuffed Mushrooms 2 (10-ounce) packages baby portobello mushrooms 4 slices bacon 1/2 medium onion, chopped 2 teaspoons finely chopped rosemary leaves Salt and freshly ground black pepper 1/3 cup cream cheese, at room temperature Leftover corn muffin tops from Chili Topped Cornbread Bites recipe, crumbled Instructions: Preheat oven to 350 degrees F. Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche). In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a brown paper bag or paper towels to drain. In the same skillet, add the onions and saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes. In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve.
Green Chicken Curry 2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups 1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups 1 red onion, chopped 6 cloves garlic 1 1/2-inch piece ginger, peeled and coarsely chopped Kosher salt and freshly ground black pepper 1/4 cup water, plus 1 1/2 cups 2 tablespoons olive oil 2 shallots, thinly sliced 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon ground turmeric 6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved 1/2 teaspoon malt vinegar 1/4 cup plain whole milk yogurt, whisked until smooth Cooked basmati rice or warm naan bread, for serving Instructions: Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. \masala\. Set aside. In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown. Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass. Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes. Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.
Hasselback Cinnamon Sugar Baked Apples 1 large apple (any variety), peeled, cored and halved lengthwise 2 tablespoons unsalted butter, melted 2 tablespoons sugar 1/2 teaspoon ground cinnamon Vanilla ice cream, for serving Instructions: Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking dish with parchment paper. Place an apple half rounded-side up on a cutting board. Starting at the outermost edge, slice down most of the way (but not all the way) through each half at 1/8-inch intervals, creating fan-like slices all the way across the apple. You can place wooden chopsticks on each side of the apple to act as guardrails to make sure your knife doesn\u2019t cut all the way through. Arrange the sliced apple halves flat side-down in the prepared baking dish. Use a pastry brush to baste the bottoms, tops and between the slices of the apples with the melted butter. In a small bowl, combine the sugar and cinnamon and sprinkle all over the apples and into the slits. Bake on the center rack until the apples are tender and lightly browned, 20 to 25 minutes. Serve warm with vanilla ice cream.
Classic Manhattan Ice 2 ounces bourbon 1 ounce sweet vermouth, such as Carpano Antica 2 dashes angostura bitters 1 or 2 good-quality Maraschino cherries, for garnish, such as Luxardo Instructions: Fill a glass with ice. Add the bourbon, vermouth and bitters and stir to chill. Strain into a chilled cocktail glass and garnish with the cherries.
Real Margaritas 1 lime, halved Kosher salt 1/2 cup freshly squeezed lime juice (5 limes) 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 cup Triple Sec 3 cups ice 1 cup white tequila Instructions: If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice. If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime.
Peanut Soba Noodle Salad Kosher salt 1 pound white soba noodles Sesame oil, for drizzling over noodles 1/2 cup toasted sesame oil 2 tablespoons minced garlic 1 tablespoon minced fresh ginger 3/4 cup creamy peanut butter 1/3 cup low-sodium soy sauce 3 tablespoons honey 3 tablespoons seasoned rice vinegar 2 tablespoons Sriracha Kosher salt and freshly cracked black pepper 1 cup julienned carrots 1 cup sliced scallions 1/2 cup chopped roasted peanuts Instructions: For the soba noodle salad: Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package directions, 6 to 7 minutes. Reserving 1/4 cup of the cooking water, drain and run the noodles under cool water to stop cooking and ensure they stay firm. Drizzle with a little sesame oil and toss so they don't stick together. Set aside. For the peanut dressing: Place the sesame oil in a large saute pan over medium-high heat. Add the garlic and ginger and lightly saute (take care to not overheat as the sesame oil burns easily). You just want to gently warm and infuse the oil to cook the garlic and ginger, about 2 minutes. Add to a blender with the peanut butter, soy sauce, honey, rice vinegar, Sriracha and reserved soba cooking water (hot). Blend until completely smooth. Taste and season with salt and pepper. Mix together the carrots and scallions with the noodles in a large mixing bowl. Dress with the peanut dressing then serve garnished with the chopped roasted peanuts.
Spinach and Mushroom Ravioli 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water 6 ounces button mushrooms, sliced 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/4 cup mascarpone 1/3 cup grated Parmesan, plus extra for garnishing 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares) 2 large eggs, beaten with 1 teaspoon water 1/2 cup mushroom (cremini, shiitake, button), finely chopped 2 cups tomato sauce, recipe follows Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Ziti Stufati 6 tablespoons extra-virgin olive oil 1 medium red onion, peeled and cut in half 1 clove garlic, peeled and smashed 1 carrot, peeled and grated 1 stalk celery, cut in half 1/2 teaspoon red pepper flakes Kosher salt Two 24.5-ounce bottles tomato puree, such as Mutti One 4-inch Parmesan rind 5 sprigs fresh basil 1 cup ricotta, at room temperature 1 cup torn stale Tuscan bread, without crust (about 2 small slices) 1/2 cup milk, at room temperature 1 egg, at room temperature, beaten 1/2 cup grated Parmesan 1/4 cup fresh Italian parsley leaves, chopped Kosher salt 1 pound ground sirloin Vegetable oil, for frying 1 pound ziti rigate, cooked in salted boiling water for 5 minutes 2 hard-boiled eggs, quartered 8 ounces fresh mozzarella, torn into 1-inch pieces 1 cup freshly grated Parmesan Instructions: For the sauce: Heat a medium Dutch oven over medium-high heat. Add 3 tablespoons of the olive oil and then the onion, garlic, carrot, celery and pepper flakes. Cook, stirring often, until the carrots are beginning to soften, about 2 minutes. Add 1/2 teaspoon salt and the tomato puree; rinse out each bottle of puree with 1/3 cup water and add that to the pot as well. Add the Parmesan rind and basil sprigs and stir to combine. Bring the sauce to a simmer, then reduce the heat to medium-low; simmer for 40 minutes. Remove and discard the Parmesan rind, onion, celery, garlic and basil sprigs. Stir in 1 teaspoon salt and the remaining 3 tablespoons olive oil. Add the ricotta and whisk to combine. Set aside. For the meatballs: In a medium bowl, soak the bread in the milk and egg for 3 minutes, tearing apart the bread with your fingers. Add the Parmesan, parsley, 1/2 teaspoon salt, and ground beef. Mix gently with your hands just until combined. Heat a large skillet over medium heat. Add enough oil to come 1 inch up the side of the pan. When the oil is hot, use a 1-tablespoon scoop to scoop and roll little meatballs. Working in several batches to avoid crowding the pan, add the meatballs to the hot oil and cook until evenly browned, about 3 minutes per side. Remove with a slotted spoon and transfer to a paper-towel-lined tray to drain. Preheat the oven to 400 degrees F. In a large bowl, combine the parcooked ziti with 3 or 4 cups of the sauce. Toss well to coat. To assemble the dish: Cover the bottom of a 9-by-13-inch baking pan with 1 cup of the sauce. Next, layer half of the cooked ziti, followed by more sauce. Dot with three-quarters of the meatballs and all of the eggs, and sprinkle with half of the mozzarella and 1/2 cup of the Parmesan. Top with the remaining half of the pasta and then the remaining meatballs and mozzarella. Finish with the remaining sauce and 1/2 cup Parmesan. Bake until lightly browned on top and bubbling around the edges, 30 minutes. Let sit for 10 minutes before serving.
Buttery Manhattan 2 ounces Butter-Infused Bourbon, recipe follows 2 ounces sweet vermouth Dash spiced cherry or regular bitters, such as Angostura 1 strip orange zest 1 regular or Italian maraschino cherry, such as Luxardo cherries One 750-milliliter bottle good-quality bourbon 2 sticks (16 tablespoons) unsalted butter Instructions: Combine the Butter-Infused Bourbon, vermouth and bitters in a cocktail shaker filled with ice. Stir for 30 seconds and strain into a chilled glass. The cocktail can be serve straight up or on the rocks. Garnish with the orange zest and cherry. Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.
Vegetarian Stirfry, Usa Style 8 ounces firm tofu, weighted down or use 8 ounces boned skinless cubed chicken Pinch allspice 1/2 teaspoon grated orange zest 1 tablespoon white wine vinegar Generous tablespoon ketchup 2 teaspoons sherry wine Salt and pepper 1 tablespoon Worcestershire sauce 1/2 teaspoon brown sugar or honey 1 teaspoon cornstarch 2 tablespoons vegetable oil 4 ounces shiitake mushrooms, stemmed and thinly sliced 1 teaspoon minced garlic 3 cups broccoli florets only, parboiled for 1 minute Instructions: Cut the tofu into 3/4-inch squares and marinate for 30 minutes, if you have the time, in a mixture of allspice, orange zest, 1 tablespoon white wine vinegar, salt and pepper. In a separate bowl mix the ketchup, sherry wine, Worcestershire, brown sugar and cornstarch. Heat the vegetable oil in a large deep skillet over high heat. When hot add the mushrooms and stirfry for a minute to begin to soften. Add the garlic and stir fry for a few seconds or until fragrant. Add the tofu and broccoli and stir fry for a couple of minutes or until heated through. Stir in the sauce and simmer for 30 seconds. Season and serve at once over rice or orzo pasta.
Yogurt Blini Bar 1 cup all-purpose flour 1/2 cup almond flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 tablespoons vegetable oil 2 large eggs 1 teaspoon vanilla extract 3/4 cup whole milk 3/4 cup plain Greek yogurt 1 tablespoon butter, for greasing the griddle pan Whipped cream Raspberry jam Chocolate sauce Toasted coconut Candied almonds Instructions: In a large bowl, whisk together the all-purpose and almond flours, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs, vanilla, milk and yogurt. Add the wet ingredients to the dry and stir together until just combined. Preheat a griddle pan over medium heat. Grease the pan with the butter. Pour 1 tablespoon of the batter per blini onto the hot griddle. Cook until small bubbles begin to form on the surface, about 1 minute. With a spatula, flip the blini and cook until golden brown on the reverse side, another minute. Repeat with the remaining batter. Serve the blinis warm with the topping bar!
Sweet and Sticky Applesauce Baby Back Ribs 1 tablespoon brown sugar 1 tablespoon paprika 1 teaspoon garlic powder 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dry mustard 1 teaspoon kosher salt 4 pounds pork baby back ribs 1/2 cup apple juice, plus 1/4 cup 1 cup barbecue sauce 2/3 cup applesauce 1/2 teaspoon apple cider vinegar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Instructions: Preheat the grill to medium. Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat. Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended. Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized. Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!
Deep-Fried Cheese Squares 4 tablespoons unsalted butter 1 1/4 cups all-purpose flour 1 1/2 cups milk 3 egg yolks 1 teaspoon salt 1/8 teaspoon white pepper 1 cup freshly grated imported Swiss Gruyere cheese (about 1/4 pound) 1 cup freshly grated imported Swiss Emmentaler cheese (about 1/4 pound) 2 eggs beaten together with 1/3 cup milk 1 cup dried bread crumbs Vegetable oil for deep frying Instructions: In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add the milk in a stream whisking constantly. Cook over high heat until the sauce comes to a boil and thickens. Simmer for another 10 minutes on low heat, whisking often. Take the pan off the heat and beat in the egg yolks, one at a time, using a wooden spoon. Season with the salt and pepper. Add the grated cheese and mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a 1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 8 hours, or overnight, until firm. Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares and transfer them to a sheet of waxed paper. Dredge each square into the remaining flour and coat completely. Shake off excess flour and dip into the egg wash, followed by the bread crumbs. Pat the square gently with a spatula to help the crumbs adhere. Repeat with all the squares and place them on a baking sheet. Refrigerate for at least 1 hour, until the coating is firm. In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it reaches 375 degrees. Preheat the oven to its lowest temperature. Line a baking dish with paper towels and set in the middle of the oven. Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, until golden brown on both sides. As they brown, transfer them to a baking dish in the oven to keep them warm while you deep-fry the rest. Serve at once as a first course or an accompaniment to the drinks.

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