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Pretzel Rolls 1 1/3 cups whole milk 8 tablespoons (1 stick) salted butter 1/3 cup dark-brown sugar 3 cups all-purpose flour 1 envelope active dry yeast 1 teaspoon baking soda 1 teaspoon kosher salt Nonstick cooking spray, for the baking sheet Sea salt, for sprinkling 1/2 cup baking soda Instructions: For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes. Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size. Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes. For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda. Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave. Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain. To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small \x\ in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.
Slow Cooker BBQ Pulled Pork 1 tablespoon olive oil or vegetable oil One 3- to 4-pound bone-in pork shoulder 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 2 tablespoons yellow mustard 1/2 cup light brown sugar One 12-ounce can spiced soda, such as Dr. Pepper 1 teaspoon mesquite liquid smoke 12 sandwich buns Instructions: Heat a large cast-iron skillet over medium-high heat. Rub the oil completely over the pork and season with the salt, pepper and cayenne. Brown the pork shoulder in the skillet on all sides; this will take about 10 minutes. Remove from the skillet and allow to cool slightly before rubbing with the mustard, then coating with the brown sugar. Place the pork in a 3- to 4-quart slow cooker, then add the soda and liquid smoke. Cover and cook on low for 7 to 8 hours. When it is done, the pork will feel extremely tender when prodded. Remove the pork from the slow cooker, then shred the meat using 2 forks and pull off the bone. Mix the meat with any remaining cooking liquid from the slow cooker. Serve with sandwich buns and toppings of your choice.
Spicy Corn Frittata with Tomatoes and Scallions 1/4 cup extra-virgin olive oil 2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups) 2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups) 1 cup chopped fresh cilantro 1 bunch (6 to 8) scallions, trimmed and sliced 2 garlic cloves, finely chopped 1 jalapeno pepper, seeded and finely chopped Coarse sea salt or kosher salt Freshly ground black pepper 8 large eggs 1 tablespoon cold unsalted butter, cut into small pieces Instructions: Set a rack on the top shelf of the oven and preheat to 450 degrees F. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste. In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine. Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes. Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
Rainbow Ribbon Cake 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker) 1 1/4 cups water 1/3 cup canola oil (recommended: Wesson) 3 egg whites 1/2 teaspoon vanilla extract 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry (recommended: Jell-O) 2 cups boiling water 2 (12-ounce) cans white whipped icing (recommended: Betty Crocker) Instructions: Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate). Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside. In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes. Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface. Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours. Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.
Hazelnut-Chocolate Linzer Cookies 1 cup toasted hazelnuts 2 cup all-purpose flour 3/4 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon table salt 2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces 3/4 cups packed light brown sugar 1/2 cup granulated sugar 2 large egg yolks, at room temperature 1 teaspoon vanilla extract 2 tablespoons grated orange zest 1/2 cup chocolate-hazelnut spread (recommended: Nutella) Instructions: Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside. Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated. Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours. When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill. Transfer the chilled cookies to parchment-lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used. To assemble cookies, spread 1 teaspoon of the chocolate spread on the bottom of each solid round cookie, then top with a ring-shaped cookie. For Blackberry-Pecan Linzer Cookies variation, follow the same instructions except spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
Gin and Tonic with Cucumbers and Lemongrass 4 fresh mint sprigs 2 limes, quartered 1 cucumber, cubed Ice 8 ounces gin (1 cup) 20 ounces tonic water (2 1/2 cups) 2 stalks lemongrass, cut in half lengthwise Instructions: Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly. Fill the glasses with ice. Add the gin, and top off with tonic water. Garnish with a stick of lemongrass.
Baja Pineapple Grenade 2 ounces melon liqueur 2 ounces tequila 4 ounces pineapple juice 4 ounces lemon line soda 1-ounce grenadine Lime, cherry, pineapple wedge, for garnish Instructions: With pineapple core extractor, remove core. Fill with ice, add melon liqueur, tequila, pineapple juice, lemon lime soda and grenadine. Stir and garnish with lime, cherry, pineapple wedge, and a small paper cocktail umbrella.
Dunk Burger 1 1/2 pounds ground beef Salt and pepper 8 slices American cheese 8 slices Swiss cheese 8 slices Texas toast Prepared au jus Instructions: Preheat a grill. Season the ground beef with salt and pepper. Make 4 patties from the ground beef. Cook on grill to desired doneness. Brown the Texas Toast on the grill. Add the cheese to the bread. Top with the burger. Serve with au jus.
Carrot and Almond Couscous 1 cup couscous 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon paprika 2 cups vegetable stock 2 tablespoons roughly chopped parsley leaves 4 tablespoons roughly chopped cilantro leaves 1 large carrot, grated 1/2 cup roughly chopped dried apricots 1 1/2 cups slivered almonds 2 tablespoons olive oil 1 lemon, zest grated and juiced 1 orange, zested and juiced Salt and freshly ground black pepper Instructions: Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika. Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork. Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.
Gorgonzola Sauce 2 tablespoons unsalted butter 2 cloves garlic, minced 1 1/2 cups heavy cream Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 1/4 pound Gorgonzola dolce, crumbled, about 1 cup 2 tablespoons chopped fresh chives Freshly grated Parmigiano-Reggiano, optional Instructions: 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve 1/2 cup of pasta water. 2. Meanwhile, in a large skillet heat butter over medium heat and cook garlic until softened but not brown, about 1 to 2 minutes. Add cream and nutmeg and season with salt and pepper to taste. Cook, stirring occasionally until the sauce is slightly thickened and reduced, about 5 minutes. Add crumbled Gorgonzola and cook, stirring often until the cheese is melted and the sauce has thickened. Stir in the chives. 3. Toss the pasta in the sauce and transfer to serving bowls. Serve with grated Parmigiano-Reggiano if desired.
Bourbon-Glazed Peach Coffee Cake with Almond Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup finely chopped almonds 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup peach preserves 3/4 cup confectioners' sugar 2 tablespoons bourbon Instructions: Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely. When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
Rosemary Parmesan Shortbread 2 cups all-purpose flour 1 cup confectioners' sugar 2 teaspoons finely chopped fresh rosemary leaves 1/2 teaspoon salt 1/2 cup finely grated Parmesan 1 cup (2 sticks) unsalted butter, at room temperature 1 teaspoon water, if needed Instructions: Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined. Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes. Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
Picnic Potato and Chicken Salad Cups 4 russet potatoes, peeled and cubed 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1, 6-ounce skinless, boneless chicken breast 3 strips of bacon, cooked and crumbled 1/4 cup diced celery 1/4 cup diced onion 1 clove garlic, minced 1/2 cup Hidden Valley® Original Ranch® Dressing 2 tablespoons chopped parsley 2 heads Bibb lettuce, leaves separated Instructions: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces. In a large bowl, toss the potatoes, chicken, bacon, celery, onion, garlic and parsley. Mix in the Hidden Valley® Original Ranch® Dressing and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.
Chicken Lettuce Cups 1 tablespoon oil 1 small carrots, diced 1/2 celery rib, diced 1/2 red bell pepper, diced 5 snap peas, diced 1/2 cup diced red onion 1/2 cup mung beans, cut in 1/2 2 chicken breast, diced 6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows 5 fried wonton skins 6 iceberg lettuce leaves 2 tablespoons diced green onions 2 tablespoons crushed, unsalted peanuts Black sesame seeds, for garnish 1/2 cup soy sauce 3 tablespoons minced garlic 3 tablespoons minced ginger 3 tablespoons sambal hot sauce 3 tablespoons apricot preserves 1/4 cup rice wine vinegar 3 tablespoons hoisin sauce 1 teaspoon minced cilantro 2 teaspoons sesame seeds 1 teaspoon sesame oil Instructions: In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds. Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds. Mix all ingredients thoroughly. Shake before serving.
South Carolina She-Crab Soup 2 tablespoons butter 1 onion, finely diced 1 bay leaf 2 tablespoons flour 2 cups white crab stock, recipe follows 2 cups milk 1 cup cream 2 teaspoons paprika 1 pound cooked Atlantic Blue crab meat, divided 1/2 cup crab roe, divided Salt and pepper, to taste 1/4 cup sherry 2 tablespoons chopped chives French bread Instructions: Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through. To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread. White Crab Stock: 2 quarts cold water 1 onion, peeled and halved 1 garlic bulb, halved 1 turnip, split 2 celery stalks, split Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string) 1/2 lemon, juice 1 teaspoon crab boil seasoning 1/2 teaspoon whole white peppercorns 1/2 cup white wine Sea salt, to taste 6 live Atlantic Blue crabs Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock. Yield: 8 cups
Roasted Root Vegetable Irish Lamb Stew 4 tablespoons olive oil 3 pounds lamb shoulder, cut into 1 1/2 inch pieces Salt Freshly ground black pepper 2 cups leeks, sliced 1/2 cup flour 4 ounces unsalted butter 1 cup Guinness beer 3 cups beef stock 1 cup tomatoes, peeled, seeded and diced 1/2 pound parsnips, peeled and cut into 2-inch pieces 1/2 pound carrots, peeled and cut into 2-inch pieces 1 pound russet potatoes, peeled and cut into 2-inch pieces 4 cloves garlic, cut in half 3 sprigs of fresh rosemary, plus 1 tablespoon chopped 1 cup peas, shelled 1 cup leeks, sliced thinly Oil for frying Instructions: Preheat the oven to 400 degrees. In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours. While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.
Quinoa Bowl with Shrimp 1 cup quinoa Kosher salt 3 tablespoons canola oil 1 pound (21-25 count) shrimp, peeled and deveined 2 cups broccoli florets 1 red bell pepper, ribs and seeds removed, thinly sliced 1 yellow bell pepper, ribs and seeds removed, thinly sliced 1 clove garlic, minced 1 tablespoon thinly sliced ginger, skin removed 1/2 cup shelled edamame 3 tablespoons low-sodium soy sauce 1 tablespoon agave syrup Juice of 1/2 lemon 1 tablespoon sriracha Instructions: For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well. Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside. For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside. Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss.
No Cream Creamed Spinach 2 pounds baby spinach, washed and cleaned 2 tablespoons olive oil 4 shallots, minced 2 garlic cloves, minced Instructions: Blanch half a pound of spinach in salted, boiling water. Immediately, \shock\ the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender. Set aside. In a large skillet over medium heat, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and saute until wilted. Fold in the spinach puree. Season with salt and pepper, transfer to a serving bowl and serve immediately.
French Toast Mochi Cookies 2 slices Hawaiian sweet bread 1 teaspoon ground cinnamon 1 tablespoon confectioners' sugar 1/4 teaspoon vanilla extract 1/3 cup glutinous rice flour 1/2 cup milk 4 teaspoons maple syrup Vegetable oil 2 slices Hawaiian sweet bread 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup brown sugar 1/4 cup granulated sugar 1/3 cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract Instructions: Make the French toast topping: Toast 2 slices of bread, then cut into cubes. Add the cubes to a food processor and process until crumbs form. Mix the breadcrumbs, cinnamon, confectioners' sugar and vanilla in a bowl and set aside. Make the mochi: Combine the glutinous rice flour, milk and maple syrup in a microwave-safe bowl. Cover with plastic wrap. Microwave for 2 minutes, stirring halfway. Remove from the microwave, stir once more, and let cool. Divide into 16 balls, using oil so the mochi doesn\u2019t stick to your hands. Set aside. Make the cookie dough: Cut the bread into cubes. Add the cubes to a food processor and process until crumbs form. Combine the breadcrumbs, all-purpose flour, cinnamon, baking soda and salt in a bowl and mix. In another bowl, whisk together the brown sugar, granulated sugar, butter, egg and vanilla. Add the dry ingredients to the wet ingredients and mix until a dough forms. Assemble the cookies: Preheat the oven to 350˚ F. Divide the cookie dough into 16 balls. Flatten a cookie dough ball into a circle with your palm, then place a mochi ball in the middle of the dough. Pinch the edges of the dough upward around the mochi to enclose the mochi, then roll the cookie gently in your palms to smooth any lumps or cracks. Roll the cookie in the bowl of French toast topping, pressing gently so the topping sticks. Place the cookies on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until golden brown. Cool and enjoy.
Pickled Eggs and Beets 1 pound red beets, stems and leaves removed 1 cup apple cider vinegar 1/2 cup granulated sugar 1/2 teaspoon whole black peppercorns 1/8 teaspoon pickling spice 6 large hard-boiled eggs, peeled 1 small yellow onion, peeled and sliced 2 cloves garlic, peeled and smashed Fresh dill sprigs, garnish Sliced French bread, as an accompaniment Instructions: Preheat the oven to 350 degrees F. Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths. In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours. To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.
Potstickers 2 1/2 cups unbleached all-purpose flour, plus more for dusting 1/2 cup cornstarch 1/2 teaspoon salt 1 pound skinless boneless chicken breast 4 tablespoons chopped green onions 1/3 cup chopped fresh cilantro 1/3 cup frozen corn kernels 2 1/2 tablespoons ginger puree 1 tablespoon chopped garlic 1 tablespoon soy sauce 2 tablespoons lime juice 2 cups soy sauce 1 cup water 2/3 cup sugar 1 cup white wine 1/3 cup rice wine vinegar 1/3 cup thinly sliced green onions Canola oil, for frying Mixed greens, for serving Sesame seeds, black and white, for garnish Instructions: For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt. Pour in a small amount of water and turn the mixer onto the slowest setting. Continue to add water until a dough forms. The dough should be firm but pliable. Cover the dough with a damp cloth and rest on a cutting board for 30 minutes. Roll the dough out on a well-floured surface to about 1/8-inch thick. Cut into 4-inch circles. For the filling: Grind the chicken in a food processer. Transfer to a mixing bowl. Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl. Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well. For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil. Lower the heat and simmer for 15 minutes. Cool, and then garnish with the green onions. To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape. Pinch the seam to seal the wrapper shut. Repeat with remaining filling and wrappers. Heat 1 tablespoon canola oil in a nonstick pan. Working in batches, add the potstickers and cook until the bottom is golden brown. Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes. Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds.
Comedy/Tragedy Black and White Cookies 1/4 cup packed all-purpose flour, plus more for dusting Two 17.5-ounce bags sugar cookie dry mix, such as Betty Crocker Sugar Cookie Mix (plus eggs and butter according to the package instructions) 2 cups confectioners' sugar, plus more for dusting 1/4 cup half-and-half, plus more if needed 2 drops black gel food coloring 12 ounces white modeling chocolate 12 ounces black modeling chocolate Instructions: For the cookies: Add the flour, cookie mix, eggs and butter to a stand mixer with the paddle attachment and mix until well combined, about 3 minutes. Form the dough into a disc, cover in plastic wrap and place in the freezer for 15 minutes. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Cut the dough in half and roll to about 1/4 inch thick, dusting with flour as you roll. Use the outline of a double-drama mask cutter to cut out as many cookies as you can and place on the prepared baking sheets. Repeat with the remaining piece of dough. Reroll the scraps to get about 24 cookies. Place back in the freezer to chill for 5 minutes. Bake for 8 minutes (or according to the package instructions). Cool completely on wire racks. For the decorations: Stir together the confectioners' sugar and half-and-half in a small bowl to make a smooth, thick glaze. Transfer half of the glaze to a second small bowl and add the black gel coloring. Knead the white modeling chocolate and roll between parchment paper as thin as you can (about 1/4 inch or less). Do the same with the black modeling chocolate. Brush the surface lightly with powdered sugar if it seems like it's beginning to stick. Use the sad drama face cutter to cut 24 faces (or as many cookies as you have) out of the black chocolate, dipping the cutter in powdered sugar in-between if it sticks. Use the flat end of a skewer to release gently from the cutter. Use the smiling face cutter to cut 24 faces (or as many cookies as you have) from the white chocolate. Spoon the left sides of the cookies with the white confectioners' sugar glaze (adding a little more half-and-half if it gets too thick), leaving a border around the edge. Affix the black masks on top. Repeat with the black glaze and white masks. Let the glaze harden before serving, about 30 minutes.
Savory Honeydew Salad 4 cups cubed honeydew melon 2 tablespoons lime juice 1 teaspoon minced jalapeno 1.4 teaspoon kosher salt 1.4 teaspoon ancho chile powder chopped cilantro pepitas crumbled cotija cheese Instructions: Toss 4 cups cubed honeydew melon with 2 tablespoons lime juice, 1 teaspoon minced jalapeno and 1/4 teaspoon each kosher salt and ancho chile powder. Top with chopped cilantro, pepitas and crumbled Cotija cheese.
Broiled Zucchini and Potatoes with Parmesan Crust 4 small new potatoes (red or white, about 1 1/2 inches in diameter) 2 tablespoons butter 1 clove garlic, minced 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long) Pinch kosher salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half. Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes. Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Hearty Chicken and Dumplings Lightened-up 1 tablespoon olive oil 2 stalks celery, finely chopped 1 medium carrot, finely chopped 1 onion, finely chopped 2 cloves garlic, finely chopped 4 cups low-sodium chicken broth 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, cut into small pieces 2 cups trimmed and halved green beans 1 pound boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1/4 cup finely chopped fresh dill Instructions: Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garlic, onions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes. Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
Duck Breast with Pineapple Salsa Four 6- to 8-ounce boneless duck breasts with skin Kosher salt and freshly ground pepper 1/2 teaspoon chipotle chile powder 1/2 pineapple, peeled and diced (about 3 cups) 1/2 medium jicama, peeled and diced (about 3 cups) 1 cup cilantro leaves, chopped 1 Fresno chile, seeded (optional) and chopped Juice of 2 limes 2 firm-ripe avocados, peeled, pitted and diced Instructions: Score the skin on each duck breast in a crosshatch pattern with a small, sharp knife. Flip over and sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the chile powder over the meat sides of the breasts. Heat a large, heavy skillet over medium-high heat until hot. Add the duck, skin-side down, and cook until the fat begins to render, about 2 minutes, then lower the heat to medium. Continue cooking, uncovered and without turning, until the fat has rendered and the skin is golden brown and crisp, about 15 minutes. (Spoon the excess rendered fat from the pan into a heatproof bowl as needed during cooking.) Flip the duck breasts and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 5 minutes more. Transfer the duck to a cutting board and let rest 5 minutes. Meanwhile, combine the pineapple, jicama, cilantro, chile and lime juice in a large bowl, stirring well to combine. Gently fold in the avocado and season to taste with salt. Thinly slice the duck breasts crosswise and serve with the pineapple salsa on the side.
Fajita Steak Salad with Cilantro-Lime Vinaigrette 2 tablespoons vegetable oil, plus more for the grill pan 2 tablespoons Worcestershire sauce 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon smoked paprika Juice of 1 lemon 2 cloves garlic cloves, smashed 1 scallion, cut into 2-inch pieces Kosher salt and freshly ground black pepper 2 pounds top round London broil steak 1/4 cup fresh cilantro leaves, finely chopped 2 tablespoons extra-virgin olive oil 1 teaspoon ground cumin Zest and juice of 2 limes 2 garlic cloves, grated Kosher salt and freshly ground black pepper Instructions: For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.) Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes. For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside. For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak. Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers. Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use Kosher salt 1 large celery root, tough outer parts removed, cut into 1-inch cubes 1 to 1 1/2 cups heavy cream 1 stick cold butter, cut into pats Kosher salt 8 ounces haricots verts (baby string beans), stem ends removed Extra-virgin olive oil 2 cloves garlic, smashed Pinch crushed red pepper flakes Olive oil, for coating 1/2 small red onion, diced Kosher salt 6 cremini mushrooms, cleaned and finely chopped 6 shiitake mushrooms, cleaned and finely chopped 1/4 cup dry sherry 3/4 cup crumbled blue cheese, such as Stilton 1/3 cup unseasoned breadcrumbs 1/2 bunch chives, chopped, plus more for garnish 1/2 bunch parsley, chopped Two 2-inch-thick filet mignons Canola oil, for searing 1/2 shallot, minced 1/4 cup red wine 1/2 to 3/4 cup brown beef stock 1 tablespoon Dijon mustard Butter, for finishing Instructions: For the puree: Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes. Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Keep warm until ready to use. For the haricot verts: Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking. Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use. For the beef: Preheat the oven to 375 degrees F. Coat a medium saute pan with olive oil and set over medium heat. Add the onions, season with salt and cook until soft and aromatic, 4 minutes. Add the cremini and shiitake mushrooms, and cook until they release some water and then become dry. Add the sherry and cook until almost dry. Remove from the heat and cool. Add the blue cheese, breadcrumbs, chives and parsley, and mix to combine. Transfer the filling to a pastry bag and set aside. Stick a paring knife into a steak and wiggle it back and forth to make a pocket. Repeat for the remaining steak, then squeeze the stuffing into each pocket. Sprinkle the steaks with salt. Coat an ovenproof pan with canola oil and set over medium-high heat. Sear the steaks on both sides and transfer the pan to the oven for 5 minutes. Remove the steaks from the pan and set aside to rest. Return the pan to the stovetop and set over medium heat. Add the shallots and season with salt. Cook until soft and aromatic. Add the red wine and reduce by half. Stir in the beef stock and mustard. Bring to a boil, and then reduce to a simmer. Whisk in some butter to finish. To finish the beans, coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl and season with salt. Top each steak with some pan sauce and serve with some celeriac puree and beans. Garnish with fresh chives to serve.
Strip Steak With Spiced Salt Flaky sea salt or kosher salt 1 tablespoon coriander seeds 1 tablespoon black peppercorns 2 teaspoons paprika 2 teaspoons red pepper flakes 1 teaspoon dill seeds 1 clove garlic, minced 4 boneless New York strip steaks (12 to 14 ounces each) Extra-virgin olive oil, for brushing 1 pound small tomatoes Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.) Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside. Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes. Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.
Saffron Salmon's Dungeness Crab Cakes 2 cups mayonnaise 1 cup fresh parsley leaves 2 tablespoons lemon juice 1 tablespoon capers 1 tablespoon Dijon mustard 1 tablespoon sweet pickle relish 2 green onions, diced 12 ounces small white prawns, peeled and deveined Salt and freshly ground pepper 1/4 cup cocktail sauce 1/4 cup sun-dried tomatoes 1 teaspoon hot sauce 1 1/2 pounds fresh picked Dungeness crab meat 1 3/4 cups panko breadcrumbs 1 1/2 cups shrimp puree binding sauce 3 eggs, beaten 1/2 cup flour 3 ounces clarified butter Instructions: For the binding sauce: In a food processor, combine the mayonnaise, parsley leaves, lemon juice, capers, Dijon mustard, sweet pickle relish and green onions. Mix for about 1 minute. For the shrimp puree: In the clean bowl of the food processor, puree the prawns until smooth. Sprinkle with salt and pepper. In a mixing bowl, combine the shrimp puree with half the binding sauce. Mix well. For the remoulade: In the clean bowl of the food processor, combine the cocktail sauce, sun-dried tomatoes and hot sauce with the remainder of the binding sauce and blend for 1 minute until well mixed. Set aside. For the crab cakes: Fold all of the crab into the shrimp puree mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes. In 3 separate bowls, place the beaten eggs, flour and remaining 1 cup panko. Divide the crab cake mixture into 6 balls. Form each ball into a cake that is approximately 1-inch thick, using a dry measuring cup as an aid. One at a time, dip each cake first into the flour, then the egg and then the panko. You may need a little more panko to get them well coated. Preheat the oven to 450 degrees F. In a large, ovenproof skillet, heat the butter over medium-high heat and brown the crab cakes evenly on both sides, 3 to 4 minutes per side. If the heat is too hot, adjust it down a little. Transfer the crab cakes to the oven and bake to cook through, about 10 minutes. Turn over as needed so the crab cakes do not brown too much on one side. Serve the hot crab cakes with the sun-dried tomato remoulade.
Green Papaya Salad and Lemongrass Chicken 3 cups julienne green Papayas 1 cup julienne carrot 1 English cucumber, julienne 1 cup mung bean sprouts 1 cup julienne diakon radish 1/2 cup julienne scallions, 2-inch pieces 1/4 cup chiffonade fresh mint leaves 1/4 cup rice vinegar 3 tablespoons mirin 1/2 teaspoon sesame oil 1 tablespoon soy sauce 2 tablespoons fish sauce 1 teaspoon chili sauce 1/4 cup olive oil 1 cup diced lemongrass 3 tablespoons minced fresh ginger 1 tablespoon minced garlic 1/2 cup white wine 3 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons lemon juice 6 chicken thighs, cut into strips Bamboo skewers, soaked in water for 20 minutes 1/2 lemon Chopped peanuts, for garnish Chopped scallions, for garnish Instructions: For the Papaya Salad: Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes For the Asian Vinaigrette: Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled. For the Lemongrass Chicken: Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours. Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions. Serve the salad alongside the chicken.
Microwave Cornbread Eggs Benedict 2 large eggs 4 strips bacon 1 package microwave cornbread 4 slices American cheese 2 tablespoons milk 1 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon mustard Kosher salt Freshly ground black pepper Chives, chopped, for garnish Instructions: Fill a 1-quart microwave safe bowl 1/2 full with water. Crack the eggs into it and poke a hole in the yolks with a skewer or toothpick. Microwave on high for 1 to 1 1/2 minutes until the whites are set and the yolks are still soft. Remove from the oven and set aside. Put 2 layers of paper towels onto a microwave safe plate and place the bacon strips on top. Microwave on high power for about 3 minutes, or until crisp. Set aside. Mix the microwave cornbread according to package directions. Cook 2 English muffin size portions using a microwave safe cup according to package directions. Remove from the cup and put onto plates. Tear the cheese into pieces and put them into a small microwave safe bowl. Add the milk, hot sauce, and mustard and season with salt and pepper. Microwave on high for 1 minute, stirring half way through, or until the cheese is melted and smooth. To assemble, top each cornbread muffin with 2 slices of bacon. Put a poached egg on top of each and cover each with half the cheese sauce. Garnish with chives and serve.
Pimm's Cup 1 1/2 cups strawberries, hulled and halved 1 cup thinly sliced Persian cucumbers (about 2 cucumbers) 1/2 cup fresh mint leaves 1 lemon, sliced into 1/4-inch rounds, plus 1/2 cup lemon juice 1 lime, sliced into 1/4-inch rounds 1 orange, sliced into 1/4-inch rounds 3 cups dry prosecco (about 1 bottle) 2 cups Pimm's 1 cup Simple Syrup, recipe follows 1 cup sugar Instructions: To a large pitcher, add the strawberries, cucumbers, mint and lemon, lime and orange slices. Pour in the prosecco, Pimm's, Simple Syrup and lemon juice and stir to combine. Let stand at least 30 minutes for the fruit to impart its flavor to the drink. Stir in some ice to chill down the cocktail, then serve in glasses over ice, adding some fruit and cucumber to each glass. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Sweet Potato Puree 3 pounds sweet potatoes, peeled and cut into 1-inch chunks 1/2 cup half-and-half 1 1/2 teaspoons grated orange zest 1/2 cup freshly squeezed orange juice 1/4 teaspoon ground cayenne pepper Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature Instructions: Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away. Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.
Lemon and Raspberry Pound Cake One 6-ounce container fresh raspberries 1 1/2 cups granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan 3 large eggs 1 1/2 cups all-purpose flour, plus more for flouring the pan 1/2 cup lemonade 1/4 teaspoon kosher salt 1 tablespoon lemon zest 1 cup powdered sugar, sifted 1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon Pinch kosher salt Instructions: For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl. Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula. Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool. For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.
Corniottes Sucrees (Sweet Cheese Pastries) 8 ounces cream cheese 2 egg yolks 1/3 cup plus 2 tablespoons sugar 1 teaspoon orange flower water 1 pound frozen puff pastry, thawed but refrigerated 1 egg yolk beaten with 1 teaspoon cold water, for glazing puff pastry sheet Instructions: Preheat the oven to 350 degrees F. Divide the cream cheese filling evenly among the pastry circles, about 3 tablespoons each. Using a pastry brush, coat the outer edges of the circles with some of the egg glaze. Using your fingers, fold up the edges of the circles from three directions simultaneously to meet in the center and form a triangular pocket around the cream cheese filling. Pinch the edges together where they meet so that they seal \u2013 they should resemble little triangular hats. Place the prepared pastries on a baking sheet and chill for 15 minutes or until firm. Brush the tops of the pastries with some of the egg glaze and sprinkle with the remaining 2 tablespoons of sugar. Bake until golden brown, about 20 minutes. Don't panic if your pastries begin to open up when baking \u2013 the cheese filling will puff and then set. Transfer to a wire cooling rack to cool slightly before serving. Serve warm or at room temperature.
Peach Cobbler, Miel De Nuez, Brown Streusel Cupcakes 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 2 cups granulated sugar 1 cup (2 sticks) unsalted butter 1 cup milk 2 tablespoons vanilla extract 4 large eggs 1 cup honey 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup almonds, finely chopped, optional One 29-ounce can peaches in heavy syrup, drained 1/2 cup brown sugar 1/4 cup granulated sugar 1 to 2 tablespoons salted butter 1 to 2 teaspoons cinnamon Cool Whip Frosting, recipe follows Bunuelo Garnish, recipe follows 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 2 cups vegetable oil 3 cups brown sugar 3 cups granulated sugar 6 raw flour tortillas Instructions: For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture. For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes. For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl. To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish. Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last. Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot.
Robin's Potato Chip Chicken and Garlic Mashed Potatoes 4 tablespoons butter, melted 1 clove garlic, minced 1 1/2 cups crushed potato chips 4 (6 to 8-ounce) chicken breasts (can use thighs or breasts with the bone in) 1/4 teaspoon freshly ground black pepper 5 pounds Russet potatoes, peeled 1 clove garlic, peeled 6 1/4 cups chicken broth 1 cup half-and-half 6 tablespoons unsalted butter, cubed Salt Freshly ground black pepper Instructions: For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly. In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper. Dip the chicken breasts into the butter-garlic mixture and then into the potato chips. Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes For the potatoes: Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes. In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted. Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture. Add the 1/2 cup of reserved broth if desired and season with salt and pepper. Serve the mashed potatoes with the chicken.
Healthy Mini Cheesy Meatloaves 1 cup baby spinach 1/3 cup loosely packed fresh cilantro leaves 1 small clove garlic 12 ounces extra-lean ground beef 8 ounces 99-percent fat-free ground turkey 1/4 cup 2-percent milk 3 tablespoons whole-wheat breadcrumbs 1 teaspoon chili powder 1 large egg, lightly beaten 4 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons red wine vinegar 12 slices plum tomato (from about 2 small tomatoes) 5 tablespoons shredded Cheddar Green salad, for serving, optional Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped. Transfer to a medium bowl. Add the ground beef, ground turkey, milk, breadcrumbs, chili powder, egg, 2 teaspoons of the Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Combine the mixture well with your hands. Whisk the vinegar and the remaining 2 teaspoons Worcestershire together. Divide and pat the meat mixture evenly into four 1-inch-thick football shapes. Arrange on the prepared baking sheet. Top each meatloaf with 3 slices of tomato and drizzle with some of the vinegar-Worcestershire sauce. Bake until the meatloaves reach an internal temperature of 165 degrees F, 18 to 20 minutes. Drizzle with more vinegar-Worcestershire sauce and top each with the Cheddar and continue to bake until the cheese is melted, about 2 minutes more. Blot the bottom of each meatloaf on a paper towel to remove excess moisture. Serve with a salad if you?d like.
Pain Perdu 1/2 pint fresh strawberries, hulled and sliced 2 tablespoons sugar, divided 3 tablespoons orange liqueur (recommended: Grand Marnier), divided 6 extra-large eggs 1 1/2 cups milk or half-and-half 2 tablespoons honey 1 1/2 teaspoons pure vanilla extract 1 teaspoon grated orange zest 2 teaspoons kosher salt 1 large brioche loaf or challah Unsalted butter Vegetable oil 1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted Confectioners' sugar, to serve Instructions: Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside. Preheat the oven to 250 degrees F. In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once. Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.
Simple Boiled Broccoli 1 bunch broccoli (about 1 pound) Kosher salt and freshly ground black pepper Lemon wedges, for serving Instructions: Wash the broccoli in cold water and pat dry. Peel the stem and trim right where the florets branch off. Break apart the florets. Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve with lemon wedges.
Mango Iced Tea 1 1/2 quarts cold water 6 high quality black tea bags 2 cups mango nectar Sugar 1/4 cup fresh mint leaves Thinly sliced mango Instructions: Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.
Easy Berry Pie 1 pint raspberries 1 pint blueberries 3 peaches 1/4-cup plus 1 Tbs. sugar 2 8-inch commercial piecrusts, refrigerated or defrosted frozen 2 Tbs. unsalted butter 1 egg yolk 1 Tbs. water Instructions: Preheat oven to 400F. Line a baking sheet with parchment paper. On a lightly floured work surface, press crusts together and roll out to a diameter of 14 inches. Transfer to parchment-lined baking sheet. Cut each peach into eight slices (24 slices total). In a bowl gently fold cut peaches and berries together with 1/4-cup sugar to coat, being careful not to crush berries. Gently spoon fruit mixture in to the center of the pie dough round and spread out from the center to about 10-inches. Fold the edges of the piecrust dough up over the fruit, pleating the edges as you go around. Whisk together egg yolk and water. Brush pleated edges of pie with egg mixture and sprinkle the remaining tablespoon of sugar over crust. Break butter into small pieces and place all around the pie. Bake for 30-35 minutes or until the edges are golden brown.
Broccolini with Lemon Breadcrumbs Kosher salt 3 bunches broccolini (about 1 1/2 pounds), trimmed 2 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/3 cup panko Pinch of red pepper flakes 1/2 teaspoon finely grated lemon zest Flaky sea salt Lemon wedges, for serving Instructions: Bring a large pot of salted water to a boil. Add the broccolini and garlic and cook until the broccolini is crisp-tender, about 5 minutes. Drain well and transfer to a platter. Heat the olive oil in a small skillet over medium heat. Add the panko and a pinch each of kosher salt and red pepper flakes; cook, stirring, until golden brown, 4 to 5 minutes. Stir in the lemon zest and season with kosher salt. Drizzle more olive oil over the broccolini and sprinkle with flaky sea salt. Top with the toasted breadcrumbs and serve with lemon wedges.
Pepper Jack Cheese Straws 15 ounces pepper jack cheese, shredded cold, then left unrefrigerated until room temperature 1/2 cup (1 stick) unsalted butter, softened 2 cups all-purpose flour 1 heaping teaspoon kosher salt 1/2 tablespoon garlic powder 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper 1 tablespoon finely chopped fresh thyme Nonstick cooking spray, for the cookie sheets Instructions: Preheat the oven to 325 degrees F. Put the softened cheese and butter in the bowl of a stand mixer. Using the paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes. Sift 1 cup of the flour together with the salt, garlic powder, black pepper and cayenne in a large bowl. Stir in the thyme. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press (you may not need to add all the flour). Lightly spray 2 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tip and press the dough onto the cookie sheets in long strips that run the length of the pans (see Cook's Note). Repeat with the remaining dough until the cookie sheets are full. Bake, flipping halfway through, until the straws are golden brown and crisp, about 20 minutes. With your hands or a sharp knife, break or cut the strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. Once they are completely cool, serve or store in a tightly covered container.
Barilla Whole Grain Penne with Asparagus, Butternut Squash and Oven-Dried Tomatoes 1 box Barilla Whole Grain Penne 1 pint cherry tomatoes, halved and seeded 3 tablespoons extra virgin olive oil 1 small butternut squash, largely diced 2 garlic cloves, pressed 1 bunch asparagus, sliced on a 1/2 inch diagonal salt, to taste black pepper, to taste 1/2 cup Romano cheese, grated Instructions: PREHEAT oven to 225 degrees F. PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours. BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat. COOK pasta according to package directions. Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes. ADD asparagus to the skillet. Saute for 2 minutes. REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper. DRAIN pasta and add to the skillet. Mix well. TOP with cheese before serving. Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.
Spice and Smoke 1 jalapeño pepper, quartered, plus 3 slices for garnish (2 jalapeños) 1/2 cup sugar 2 ounces mezcal 3 ounces grapefruit juice 3 ounces club soda Instructions: Combine the jalapeño quarters, sugar and 1/2 cup water in a small saucepan and bring to a simmer over medium heat. Simmer for 2 minutes. Set aside to infuse for about 45 minutes, depending on how spicy you want the syrup. Strain and discard the jalapeños. In a tall glass filled with ice, combine the mezcal, grapefruit juice and 1 ounce of the jalapeño syrup. Top off with the club soda. Give the drink a quick stir, then drop in the jalapeño slices and serve with a straw.
Mixed Seafood Salad with Fresh Wasabi Vinaigrette 2 tablespoons fresh grated wasabi (can substitite with 1 tablespoon fresh horseradish and 2 teaspoon wasabi powder) 1 tablespoon thin soy sauce 1 lemon, juiced 1 teaspoon sugar 1/3 cup canola oil Salt 1/4 pound crab meat 2 lobster tails, halved 12 large shrimp, peeled and deveined 4 cups mizuna 4 ripe Roma tomatoes, sliced 1 package daikon sprouts Instructions: In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts.
Salted Caramel Sundae 1 cup roasted, salted peanuts 4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural 1 1/2 cups sugar 1 tablespoon light corn syrup 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 1 teaspoon fleur de sel Chocolate Sauce, recipe follows 2 pints Talenti Sea Salt Caramel Gelato Sweetened Whipped Cream, recipe follows 8 ounces bittersweet chocolate, roughly chopped 1 cup heavy cream 2 teaspoons light corn syrup 1 teaspoon instant coffee granules, such as Nescafe 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper. Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated. Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands. To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately. Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm. Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.
Grilled Striped Bass with Nono Moma Morgru Sauce 1 pound wild striped bass fillets 4 large fresh chopped tomatoes or 16 ounces whole peeled canned tomatoes 1 bunch chopped mint leaves 1 head garlic, cloves removed, chopped 1 cup olive oil Salt and pepper, to taste Instructions: In bowl mix all ingredients together. Let sit in bowl at room temperature for an hour. Grill one side of fish and then flip fish and then apply sauce on top of fish and let it cook until fish is cooked thoroughly.
Memphis Style BBQ Burger 1 1/2 pounds ground pork 8 ounces ground beef 8 ounces green cabbage, shredded 1/2 red onion, shredded 2 tablespoons yellow mustard 2 tablespoons pickle juice 1 tablespoon mayonnaise 1 tablespoon apple cider vinegar 2 teaspoons kosher salt 1 teaspoon cayenne 1 teaspoon onion powder 1 cup ketchup 1/2 cup apple cider vinegar 2 tablespoons bourbon 2 tablespoons molasses 2 tablespoons brown sugar 2 tablespoons Worcestershire 1 teaspoon honey 1 tablespoon yellow mustard 1 teaspoon cayenne pepper 1 teaspoon paprika Kosher salt and freshly ground black pepper Canola oil, for frying 1 cup all-purpose flour 1 teaspoon baking powder 1 green tomato Kosher salt and freshly ground black pepper 1 cup buttermilk 4 burger buns Instructions: For the burger: Preheat the grill to medium-high heat. Combine the pork and beef, sprinkling with salt and pepper. Form 4 patties and indent well in the middle. Put the burgers on the very hot grill, flipping when they release. Do not flatten with a spatula. Cook the pork fully, to an internal temperature of 130 degree F. For the coleslaw: Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well. Let sit for the flavors to meld together. For the BBQ sauce: Combine the ketchup, vinegar, 1/2 cup water, the bourbon, molasses, brown sugar, Worcestershire sauce, honey, mustard, cayenne, paprika and some salt and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Thin with additional water if needed. For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet. Whisk the flour with the baking powder in a shallow bowl to combine. Slice the tomato thin and season with salt and pepper. Dredge in the flour mixture, then the buttermilk, then the flour again. Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side. Season. To assemble: Layer a burger, some coleslaw and some BBQ sauce on a bun. Top with a fried green tomato. Repeat with remaining ingredients. Serve immediately.
Lemon-Herb Compound Butter 4 tablespoons salted butter, at room temperature 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh tarragon 1/4 teaspoon red chile flakes Grated zest of 1 lemon 1 clove garlic, finely grated Freshly ground black pepper Instructions: In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
Chicken Fried Steak Sliders 3 pounds cube steak 2 cups buttermilk 2 cups all-purpose flour 1 tablespoon freshly ground black pepper 2 teaspoons seasoning salt 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1 1/2 cups milk 2 large eggs 3 cups vegetable oil 4 tablespoons (1/2 stick) salted butter 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, cold 4 1/2 cups self-rising flour, plus more if needed and for flouring 2 tablespoons sugar 1 1/2 tablespoons baking powder 2 teaspoons kosher salt 1 cup buttermilk 3/4 cup heavy cream 2 to 3 tablespoons salted butter, melted 1 cup all-purpose flour 3 quarts (12 cups) milk, plus more if needed 2 cups buttermilk 2 teaspoons kosher salt 4 teaspoons freshly ground black pepper Sliced tomatoes, for serving Instructions: For the chicken fried steak: Cut the cube steak into eighteen 2- to 3-ounce portions and put into a bowl. Pour over the buttermilk, toss to cover and marinate for 1 hour. Add the all-purpose flour, pepper, seasoning salt, paprika and cayenne to a shallow dish and mix. Whisk the milk and eggs in a separate dish. Remove the steaks from the buttermilk with tongs, shaking off as much excess liquid as possible. Dredge portions in the dry mixture first, then quickly add to the egg mixture, then back to the dry mix (dry/wet/dry). Place the breaded steaks on a baking sheet and repeat until all portions are breaded. (You can cover and refrigerate at this stage until ready to fry.) Heat the vegetable oil and butter in a large cast-iron skillet over medium to medium-high heat. Fry the steaks 4 or 5 at a time, flipping them midway through, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet. Cover the steaks loosely with foil to keep warm. For the buttermilk biscuits: Preheat the oven to 350 degrees F. Grate the unsalted butter using the large grate of a box grater and place in the freezer for 2 to 3 minutes. In the bowl of an electric mixer fitted with a paddle attachment, add the self-rising flour, sugar, baking powder and salt and mix until combined. Add the grated butter and blend until the mixture is well combined and the butter is in about pea-size chunks. Slowly add in the buttermilk and heavy cream and mix until the dough comes together. Turn out onto a floured surface, use your hands to form into a rough rectangle and roll out to 3/4 inch thick. If the dough is still tacky, work in an additional 2 tablespoons self-rising flour to the dough. Dip the cutting edge of a 2 1/2-inch round biscuit cutter into some flour, then cut out as many biscuits as possible. Gather the remaining dough, reroll to 3/4 inch and cut out additional biscuits until you have 18. Split the biscuits into 2 separate 14-inch cast-iron skillets, brush the tops with the melted salted butter and bake until golden, 25 to 30 minutes. For the gravy: Into a glass measuring cup, pour off all the grease from the skillet where the steaks were fried. Add 1 cup of the grease back into the skillet over medium-high heat. Sprinkle on the all-purpose flour in 3 batches. Whisk the mixture until it becomes a paste. Whisking constantly, gradually pour in the milk and buttermilk. Add the salt, pepper and more milk if it seems too thick. Allow the gravy to cook and thicken. Lay out the biscuits, steaks and gravy for the sliders and have everyone help themselves. Serve with sliced tomatoes and fried potatoes.
Glazed Blackberry Coffee Cake with Lemony Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 2 teaspoons finely grated lemon zest 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups fresh blackberries 3/4 cup confectioners' sugar 2 tablespoons milk Instructions: Combine the flour, brown sugar, lemon zest, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
Mushroom and Mustard Spaetzle Spaetzle, recipe follows 4 tablespoons unsalted butter 2 tablespoon extra-virgin olive oil, plus more 2 sprigs thyme 1 1/2 pounds button mushrooms, quartered 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 cup heavy whipping cream 2 tablespoons whole grain mustard 2 tablespoons minced chives 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 2 large eggs 1/4 cup milk Instructions: Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired. Spaetzle: In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread Nonstick cooking spray, for the baking dish 18 ounces wheat beer 1/4 cup cane vinegar 1 bunch young collards, stemmed and chopped into bite-size pieces Kosher salt and freshly ground black pepper 3 cloves garlic, minced Two 14-ounce cans high-quality quartered artichoke hearts, drained and roughly chopped Three 8-ounce blocks cream cheese, softened 1 teaspoon Cajun Select Seasoning, recipe follows 1 cup shredded part-skim mozzarella Dash hot sauce 1 cup shredded Parmesan Brown Butter Grilled Country Bread, recipe follows 2 tablespoons granulated garlic 2 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon sugar 1 teaspoon dried basil 1 teaspoon ground celery seed 1 teaspoon dried oregano 1 stick salted butter 1 clove garlic, peeled and smashed 1/2 French country baguette, sliced on a hard bias to make long pieces of bread Instructions: Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray. Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes. Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes. Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well. Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. Heat a grill for cooking over medium-high heat. Melt the butter in a medium saucepan over medium heat. Add the smashed garlic to infuse the butter with its flavor. Cook until the butter starts to melt and foam, changes color to brown with flecks and smells nutty, then remove from the heat. Grill the bread and brush with the browned butter until nice and toasted and golden browned, about 2 minutes. Flip the bread and brush the other side with the butter. Cook until toasted and golden, about 1 to 2 more minutes.
Sweet and Savory Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons (1/2 stick) unsalted butter 1 cup finely chopped onion Kosher salt and freshly ground black pepper 1/2 cup finely chopped cooked bacon 1/2 cup grated provolone 2 tablespoons finely chopped dried apricots 2 tablespoons finely chopped walnuts 1 cup coarse fresh challah breadcrumbs Instructions: Preheat the oven to 425 degrees F. For the mushrooms: If your mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. For the filling: Heat the butter over medium-high heat. Add the reserved mushroom stems and onions and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the bacon, provolone, apricots and walnuts to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
Lion's Head 1 pound ground pork 2 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon vegetable oil 1 medium head Napa cabbage, cut into 1-inch pieces Two 14.5-ounce cans chicken broth Instructions: In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch. In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm. Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted. Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.
Spinach-Cheese Swirls 1 egg 1 tablespoon water 1/2 cup shredded Muenster cheese or mozzarella cheese 1/4 cup grated Parmesan cheese 1 green onion, chopped (about 2 tablespoons) 1/8 teaspoon garlic powder All-purpose flour 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl. Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
That Ol' Cap Magic 1 batch Sauteed mushrooms 1/3 cup heavy cream 1/4 cup shredded Parmesan 1 teaspoon dried tarragon 1 to 2 tablespoons bread crumbs 10 large white mushroom caps Olive oil 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, crushed Bread crumbs Instructions: Heat oven to 350 degrees F. Combine all filling ingredients. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.
Low Carb Beefed-Up Meatloaf 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/4 cup sugar substitute (recommended: Splenda) 2 teaspoons white vinegar or water 2 pounds ground chuck (may use meat loaf mix with ground pork) 2 eggs 1/2 cup grated Parmesan 1/4 cup red onion, diced small 1/4 cup roasted or fresh red bell peppers, diced 2 tablespoons chopped fresh parsley leaves 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 pound prosciutto, or any type of ham, thinly sliced 1/4 pound provolone cheese, sliced Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
A Burger for Rachael 4 large Idaho potatoes, scrubbed 1/3 to 1/2 cup extra-virgin olive oil, divided 4 to 5 sprigs fresh rosemary, finely chopped Salt and freshly ground black pepper 2 teaspoons crushed red pepper flakes, divided 4 to 5 cloves garlic 1/2 pound ground sirloin 1/2 pound ground pork 1 tablespoon grill seasoning 2 teaspoons fennel seed 2 teaspoons Worcestershire sauce 2 vine-ripe tomatoes 1/2 red onion 3 tablespoons capers 2 teaspoons anchovy paste Handful fresh flat-leaf parsley 1 teaspoon lemon zest 3/4 cup pitted black or green olives 4 slices sharp provolone or thinly sliced smoked mozzarella 4 crusty rolls, such as sesame kaiser rolls, split 10 to 12 basil leaves, torn or shredded Instructions: Preheat oven to 500 degrees F. Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly, then season with rosemary, salt and pepper, to taste, and 1 teaspoon crushed red pepper flakes. Crack a couple of garlic cloves and add to the potatoes. Roast 25 minutes, turning once. Remove from the oven, set aside and keep warm. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add 2 to 3 cloves of grated garlic, grill seasoning, fennel seed, 1 teaspoon crushed red pepper flakes and Worcestershire sauce. Mix the ingredients well and form into 4 patties. Make patties thinner in the center, since burgers tend to bulge as they cook. Cook burgers 5 to 6 minutes on each side. While burgers cook, slice the tomatoes and onion. In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms. Place the cheese on top of the burgers and allow to melt. Toast buns and place burgers on the bottoms. Top with tomato, onions and basil. Slather the bun tops with some olive tapenade and cover the burgers with bun tops. Serve with oven fries.
Southwest Potato Frittata PAM® Original No-Stick Cooking Spray 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 2-1/2 cups frozen O'Brien potatoes with onions and peppers 1 tablespoon Pure Wesson® Vegetable Oil 1 carton (16 oz each) Egg Beaters® Original 1/2 cup shredded reduced fat Colby Jack cheese Instructions: 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet. 2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened. 3. Sprinkle with cheese. Cut into 4 wedges to serve.
Instant Pot Chicken with Quinoa, Pistachios and Apricots 4 medium boneless skinless chicken breasts (about 8 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, finely grated 1 serrano chile, seeded (optional) and chopped 1/2 yellow onion, chopped 1 tablespoon freshly grated ginger (from a 1-inch piece) 2 cups red quinoa, rinsed well and drained 1 3/4 cups low-sodium chicken broth 2 tablespoons fresh rosemary leaves, chopped 1/2 cup chopped dried apricots 1/2 cup shelled, roasted salted pistachios Fresh mint leaves, chopped scallions (green part only) and lemon wedges, for garnish Instructions: Sprinkle the chicken generously with salt and pepper. Add the oil, garlic, chile, onion, ginger, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set to saute on high (see Cook's Note), and cook, stirring frequently so the garlic and ginger don't burn, until the vegetables are tender and beginning to brown, about 5 minutes. Add the quinoa, chicken broth and half the rosemary and cover with the glass lid. Let boil for 5 minutes. Carefully place the rack in the pot and lay the chicken on top in an even layer. Sprinkle the remaining rosemary over the top. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 1 minute. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 5 minutes. Be careful of any remaining steam and unlock and remove the lid. (See Cook's Note.) Transfer the chicken to a plate and let sit uncovered until ready to serve. Set to saute on high and continue to cook the quinoa until all of the liquid has evaporated, about 5 minutes. Remove the insert from the pot and stir in the apricots and pistachios. Serve the chicken over the quinoa and top with the mint, scallions, a squeeze of lemon and a drizzle of olive oil.
Exotic Mushroom Chilequiles 9 yellow corn tortillas, fried 3 portobellos, medium diced and Sauteed 1 1/2 cups diced tomato 1 cup diced scallions 2 cups grated yellow cheddar 1 1/2 cups red chile veloute, recipe follows 1 cup diced red onion Smoked Poblano Crema, recipe follows 1 tablespoon olive oil 1 tablespoon high gluten flour 1 tablespoon tomato paste 1 1/2 teaspoons hot chili powder 1/2 tablespoon fresh crushed garlic 1/2 quart strong chicken stock Salt and pepper to taste 2 smoked poblano chiles 1 cup sour cream Instructions: Preheat oven to 350 degrees. Layer 3 tortillas in the bottom of a well-greased 9 by 12 by 2-inch casserole dish and coarsely crush the tortillas leaving fairly large sized pieces. Layer with 1/2 the sauteed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then sprinkle with 1/2 cup of cheddar. Using your hands, compress the layers so that the ingredients are tightly packed. Moisten layer with 1/2 cup of the veloute. Repeat the process with the tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to tightly pack the ingredients. Crush the remaining tortillas on top, then moisten with remaining veloute and top with the remaining cheddar. Cover with parchment and aluminum foil and bake about 45 minutes, or until cooked throughout and all cheese is melted. Cool and cut into individual servings. For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes. Make a medium dark roux with the oil and flour. When the roux is cooked, whisk in the tomato paste, chili powder, and garlic. Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated. Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated. Strain the sauce through a fine mesh strainer. Adjust seasoning with salt and pepper. Yield: 1/2 quart In a blender puree all ingredients. Serve with Exotic Mushroom Chilequiles. Yield: 1 cup
Lemon Cake 2 cups flour 2 tsp. baking powder 3 eggs 1 cup sugar 3/4 cup STAR Extra Light Olive Oil 1/2 cup lemon juice 2 tsp. grated lemon rind 1/4 cup lemon juice 1/4 cup powdered sugar Instructions: Sift flour and baking powder into large bowl. In a separate bowl, beat eggs with sugar, olive oil, lemon juice and rind. Mix into dry ingredients to blend. Pour into oiled and floured 8-inch round cake pan. Bake at 350 degrees F for about 45 minutes or until cake springs back when lightly touched. Meanwhile, combine 1/4 cup lemon juice and powdered sugar. Pour over hot cake and bake 10 more minutes. Let cake stand 20 minutes on cooling rack. Remove from pan and dust with additional powdered sugar.
Goat Cheese Quiche 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 cloves garlic, thinly sliced 1 5-ounce package chopped mixed winter greens, such as kale and/or chard (about 8 cups) Kosher salt 1 sheet frozen puff pastry, thawed (half of a 17-ounce package) All-purpose flour, for dusting 5 ounces goat cheese, crumbled (about 3/4 cup) 1/2 cup grated Parmesan cheese (about 1 ounce) 4 large eggs 1 cup heavy cream 1/4 teaspoon ground nutmeg Freshly ground pepper Instructions: Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes. Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens. Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
Figgy Pudding 1/2 cup (1 stick) butter, plus more for greasing 1 cup boiling water, plus more as needed 3 tablespoons brandy 1 pound dried figs 3/4 cup granulated sugar 3 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease an 11-cup Bundt pan. Melt the butter in a medium saucepan set over medium heat. Continue cooking until the butter turns golden brown, then transfer to a heatproof container and refrigerate until solid, about 1 hour. In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth. In a stand mixer fitted with the paddle attachment, combine the chilled brown butter with the sugar and beat until combined. Add the eggs one at a time, and mix until combined. Add the fig puree, flour, baking powder, cinnamon and salt, and beat on low speed until smooth. Stir in the chopped figs. Pour the batter into the prepared Bundt pan, then cover tightly with foil and secure with a rubber band. Place the Bunt pan in a 12-by-17-inch deep roasting pan and set on the bottom rack of the oven. Pour 2 inches of boiling water around Bundt pan, then cover entire roasting pan with foil. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool the pudding for 10 minutes, then invert the Bundt pan over a plate to unmold the pudding. Sprinkle the pudding with confectioners' sugar and cut into slices to serve.
The Ultimate Linguine with Clam Sauce 4 ripe heirloom or vine tomatoes, optional 4 pounds cherry stone clams, scrubbed 1 cup dry white wine or crisp, light bodied beer 1 (8-ounce) bottle clam juice 1 small red onion, coarsely chopped 1 red chile pepper, coarsely chopped Zest of 1 lemon 3 to 4 large cloves garlic, peeled About 1 tablespoon fresh thyme leaves 1/4 cup packed fresh parsley leaves 2 fresh bay leaves 1/4 cup extra-virgin olive oil 5 to 6 anchovy filets 1 pound linguini, or flavor-infused long cut pasta such as pepperoncini or lemon-flavored spaghetti or linguini Instructions: This sauce can be made with or without tomatoes. If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces. Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use. Strain the stock and reserve, wipe out the pot and return to the heat. Meanwhile, make a seafood paste by adding the red onion, chile pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste. Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal. To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta.
No-Nonsense Nog 5 cups light vanilla soymilk 1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix (recommended: Jell-O) 6 no-calorie sweetener packets 1 teaspoon rum extract 1/2 teaspoon ground nutmeg Fat-free whipped topping (from an aerosol canister), for optional topping Cinnamon, for optional topping Instructions: Combine all ingredients except optional ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow the nog to thicken. If you like, before serving, top each glass off with whipped topping and a sprinkling of cinnamon. Yum time!
Summer-ish Succotash Salad 2 cups frozen corn kernels, defrosted 1 can butter beans, drained 1 small red bell pepper, chopped 1/2 small red onion, chopped 1 tablespoon red wine vinegar 2 tablespoons chopped parsley leaves, a handful 2 tablespoons peanut or vegetable oil Salt and pepper Instructions: Combine veggies and dress with vinegar and oil, salt and pepper.
Emeril's Mint Julep 6 to 8 fresh mint sprigs 1 tablespoon simple syrup Crushed ice 2 1/2 ounces bourbon Fresh mint sprigs Instructions: In a tall glass, add the mint and simple syrup. With the handle of a spoon, crush and mash the leaves to extract the flavors. Fill the glass with the crushed ice and pour in the bourbon. Using a tea spoon, jiggle the contents to mix and chill. Garnish with fresh mint sprigs.
Ancho-Lime Marinated BBQ Chicken 2 whole chickens 1/2 cup light olive oil 1/2 cup lime juice 1 tablespoon minced garlic 2 tablespoons ancho chili powder 1 tablespoon ground cumin 2 teaspoons black pepper 2 tablespoons Worcestershire sauce Instructions: Cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight. Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.
Candied Bacon 12 slices bacon, about 1/4-inch thick Finely ground black pepper 1/3 cup light brown sugar Instructions: Preheat the oven to 325 degrees F. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks. Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will \crisp\ up a little more. Be patient!
Tomatoes Stuffed with Rice 1 cup Arborio rice (or other short-grain white rice) 6 ripe but firm large tomatoes 4 tablespoons olive oil, plus extra for drizzling Salt and freshly ground black pepper 1 garlic clove, minced 3 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh Italian parsley leaves 1/4 cup grated Parmesan Instructions: Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside. Preheat the oven to 350 degrees F. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish. Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
Garlic Bruschetta 2 bulbs garlic, plus 2 cloves 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper 1 1/2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish 1 1/2 tablespoons finely chopped fresh chives 6 slices rustic country-style bread, cut 3/8-inch thick Instructions: Preheat the oven to 375 degrees F. Using a serrated knife, cut the top 1/4 off the bulbs of garlic. Place the bulbs in a small baking dish. Drizzle with the oil, season with salt and pepper, and cover with foil. Bake until the garlic is tender when pierced with fork, 30 to 40 minutes. Remove from oven and let cool a bit. Squeeze the base of the bulbs to extract as much of the garlic pulp from the skins as possible. Season the garlic, to taste, with salt and pepper, stir in the chopped parsley and chives, and reserve. Reserve the oil in the pan also. Toast the bread on both sides, either over an outdoor grill, under the broiler, or in a toaster, until golden. Cut each piece of toast in half. Rub 1 side of the toasted bread with the whole cloves of garlic. Brush the toast with the reserved oil, and then spread the garlic paste over it. Place the toasts on a platter. Garnish with sprigs of parsley, and serve immediately.
Mustard-Maple Roasted Salmon 2 tablespoons Dijon mustard 2 tablespoons finely chopped fresh cilantro 1 tablespoon light mayonnaise 2 teaspoons pure maple syrup Four 5-ounce skinless center-cut salmon fillets Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet. Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.
Carne en su Jugo 2 pounds flank steak, cut into 4 even pieces Kosher salt and ground black pepper 1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils 1/2 teaspoon ground cumin 2 tablespoons vegetable oil 2 cups chopped sweet onion 1 cup chopped tomato 2 serrano chiles, slit down the middle but kept whole 3 cups sliced cremini mushrooms 2 teaspoons chopped garlic 3 cups beef broth One 15-ounce can pinto beans, drained and rinsed 2 bay leaves 1/2 cup chopped fresh cilantro 3 radishes, thinly sliced 2 limes, cut into wedges Tortillas, for serving Instructions: Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking. Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside. Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles. Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!
Betty's Apple Ambrosia 1 cup orange juice with lots of pulp, or more as needed 3 ripe, sweet apples, such as Red Delicious One 8-ounce can crushed pineapple 1/2 cup frozen grated coconut, thawed 1/4 cup sugar Instructions: Pour the orange juice into a medium bowl. Peel and core the apples, and then grate them into the orange juice using the large-hole side of the grater. Add the pineapple, coconut and sugar. Mix well, adding more orange juice if the mixture is not juicy enough. Store in the refrigerator until ready to serve. The apples will continue to absorb juice, and orange juice can be added as needed to keep it as juicy as you like. Per Serving: Calories: 254; Total Fat: 7 grams; Saturated Fat: 6 grams; Protein: 2 grams; Total carbohydrates: 51 grams; Sugar: 42 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 7 milligrams
Berries with Vinegar and Ice Cream 2 cups/500 ml mixed berries 2 tablespoons/30 ml sugar Freshly ground black pepper 3 tablespoons/45 ml vinegar 4 scoops vanilla ice cream Instructions: In a mixing bowl add the berries, sugar, black pepper, and vinegar and mix well. Divide the berries into 4 equal parts, place in a parfait or bowl and add a scoop of vanilla ice cream per serving.
Honey-Roasted Pineapple with Greek Yogurt Juice of 2 oranges (1/2 cup) 1/4 cup honey 1 vanilla bean, split and scraped 1/2 a fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices One 7-ounce container 2 percent Greek yogurt Instructions: Position an oven rack in the upper third of the oven, and preheat to 450 degrees F. Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.) Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes. Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more. The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup. Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.
Mashed Super Skins with Steak and Pepper Hash 4 large starchy potatoes, such as Idaho Salt 2 tablespoons vegetable oil, divided 2 tablespoons butter 2 cloves garlic, chopped 4 scallions, chopped 1 pound beef sirloin, thin cut no more than 3/4-inch thick, trimmed and thinly sliced Coarse black pepper 2 tablespoons Worcestershire sauce 2 Anaheim or poblano chiles, seeded and thinly sliced 1 medium red onion, thinly sliced 2 to 3 tablespoons fresh thyme leaves, chopped 1 lime, cut into wedges 1/2 cup sour cream or reduced fat sour cream 1/4 to 1/2 cup milk, depending on how you soft you like your mashers 1 sack, 10 ounces, shredded sharp Cheddar Instructions: Cut potatoes, skins-on, into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes. Place a small pot over low heat and add butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat and 5 minutes. Turn off heat and let stand. Heat a large nonstick skillet over high heat. Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, 1 turn of the pan, the oil will smoke ¿ don't freak out, just add the meat and start searing it up. Brown the strips on all sides hit it with some Worcestershire sauce then push it off to 1 side of the pan. Add another tablespoon vegetable oil to the pan then the chiles and onions. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together. Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry. Turn off heat and squeeze the juice of 1 lime over the steak and veggies. Taste for seasoning. Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese. Season-up the mashed super skins with salt and pepper, to your taste. Pile up the mashed super skins on a platter, top with steak hash. Yum-o!
Dirty Rice 1 tablespoon olive oil 8 ounces hot sage pork sausage, casing removed 8 ounces ground beef 6 ounces chicken livers, finely chopped (optional) 1 medium onion, diced 1 green bell pepper, diced 2 large celery ribs, diced 3 large garlic cloves, minced 1 teaspoon fresh thyme leaves, chopped 2 bay leaves 1 1/2 cups long-grain white rice, rinsed and drained 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 1/2 cups beef broth 2 tablespoons Worcestershire sauce 3 scallions, sliced Instructions: Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon. Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes. Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.
Shredded Beet and Apple Salad 1 tablespoon finely chopped shallots 1 tablespoon white wine vinegar 2 teaspoons whole grain mustard 1 teaspoon honey Kosher salt and freshly ground black pepper 3 tablespoons walnut oil 2 Granny Smith apples 1 beet, trimmed and peeled 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped candied walnuts Instructions: Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing. With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks. Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.
3 Mix-Ins to Customize Store-Bought Gelato 1 bunch mint leaves, lightly chopped, about 1/2 cup 1/4 cup sugar 2 tablespoons water 2 cups strawberries, stemmed and quartered 1/4 cup balsamic vinegar 1/4 cup superfine sugar Salt and freshly ground black pepper 8 ounces bittersweet chocolate, coarsely chopped 1 cup heavy cream 1 teaspoon instant espresso powder 1/2 cup chopped toasted hazelnuts 1 pint vanilla gelato, softened Instructions: For the mint pesto: Mix the sugar and mint in a mortar, grinding well with the pestle. Add the water and mix. Chill if not using immediately. For the strawberries balsamic sauce: Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes. For the chocolate espresso ganache: Put the chocolate into a medium heatproof bowl. Bring the cream and the espresso powder to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate and let it sit for 1 minute. Using a spatula, slowly stir in a circular motion until all the chocolate is melted, do not stir in too much air. Add in the chopped toasted hazelnuts and allow the mixture to cool. The ganache may be covered and stored in the refrigerator for up to 2 weeks. To serve: Blend each mix-in into 1 pint softened vanilla gelato. Put back into the freezer to harden.
Aztec Pudding 2 pounds Roma tomatoes, peeled and without seeds 1 medium onion, diced 2 chile anchos soaked in water until soft, seeds removed and water discarded 2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed 1 1/2 cups water 1 1/2 tablespoons powdered chicken consomme 1 1/2 cups fresh, raw, corn kernels 1 1/2 cups fresh, raw, chopped zucchini 20 squash flowers, chopped in 4 pieces (optional) 4 cups cooked, shredded chicken or pork 2 tablespoons fresh epazote (optional) 1/2 cups fresh cilantro leaves, finely chopped 24 corn tortillas 1/2 cup vegetable oil, for frying 2 cups heavy cream 4 tablespoons butter 1 8-ounce package cream cheese 1/4 cup milk 1 teaspoon powdered chicken consume Cheeses: 2 packages Panela cheese or any fresh, solid cheese chopped fine 3 cups Monterey Jack cheese, grated Instructions: For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool. For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side. Drain on paper towels. Set aside. In a blender blend all ingredients for the cream mixture together until smooth. Set aside. Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Crab Cakes 1 pound crab claw meat 1 pound jumbo lump crab meat 1/2 cup panko breadcrumbs 1/3 cup mayonnaise 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon hot sauce, such as Tabasco 1 teaspoon Worcestershire sauce 1 large egg 4 tablespoons grapeseed oil 3/4 cup mayonnaise 1/4 cup buttermilk 1/4 cup sweet relish 2 tablespoons capers, chopped Kosher salt and black pepper 1 tablespoon grapeseed oil 1 tablespoon chopped garlic 2 cups diced tomato 1 tablespoon chopped fresh tarragon 1 cup white balsamic vinegar 1/2 cup sugar Kosher salt and black pepper Kosher salt and black pepper Instructions: For the crab cakes: Gently pick through the crab meat to remove any shell pieces. In a bowl, combine the crab and panko breadcrumbs and mix gently. In a separate bowl, add the mayonnaise, parsley, mustard, seafood seasoning, hot sauce, Worcestershire sauce and egg and whisk to combine. Pour the crab cake base over the crab meat and mix gently by hand, trying to keep the pieces of crab together. Allow the crab cake mix to rest for 45 minutes in the refrigerator. Divide the crab cake mix into 12 portions and form into cakes. Heat a skillet over high heat. Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side. Let the first batch rest while you cook the second batch with the remaining 2 tablespoons oil. For the tartar sauce: Combine the mayonnaise, buttermilk, relish and capers in a bowl and whisk. Season with salt and pepper. For the tomato relish: Heat the oil in a medium saucepan. Add the garlic and saute until softened, 1 to 2 minutes. Add the tomatoes and tarragon and cook until warmed through, 3 to 4 minutes. Add the vinegar and sugar and bring to a boil. Cook until the liquid is reduced to a syrup, 10 to 15 minutes. Season with salt and pepper. For plating: Smear about 2 tablespoons of the tartar sauce on a plate. Shingle 2 crab cakes on top of the tartar sauce and then top the crab cakes with 2 tablespoons of the tomato relish. Repeat with the remaining crab cakes, tartar sauce and tomato relish.
Jumbo Shrimp with Sugar Cane Logs and Mango Sauce 2 tablespoons unsalted butter 2 shallots sliced thin 1 tablespoon fresh garlic, chopped 1 tablespoon fresh ginger, chopped 1 /2 stalk lemon grass 1 cup chicken stock 1 1/2 tablespoons raspberry vinegar 1/2 large mango, peeled and chopped 2 tablespoons sugar Salt and freshly ground black pepper to taste 16 jumbo shrimp 5 logs of sugar cane, cut into 4 to 6 inch sections and halved Blanched leeks 1 tablespoon butter 1 tablespoon vegetable oil Instructions: In a medium-size saute pan over medium-high heat, melt the butter and sweat the shallots, garlic, ginger, and lemon grass. Saute 1 to 2 minutes stirring constantly. Add the chicken stock, vinegar, mango, and sugar. Bring to a boil and reduce to 1/2 the original volume. Transfer the mixture to a blender and puree. Strain the mango puree over a saucepot through a fine sieve. Season with salt and freshly ground pepper to taste. Assemble the shrimp in between 2 pieces of sugar cane and tie the logs sandwiching the shrimp with blanched leeks. Saute the shrimp in a large saute pan with 1 tablespoon butter and vegetable oil. Cook for about 4 minutes or until the shrimp are pink. Transfer the shrimp and sugar cane logs to paper towels to drain. To plate the dish, place 2 sugar cane logs on a plate and circle with the mango sauce.
Biscuits with Apple Crisp Jam 1 1/2 pounds (about 4 medium) Granny Smith apples 1 tablespoon blackstrap molasses 2 teaspoons ground cinnamon 1 teaspoon ground ginger Zest and juice from 1 large lemon 1 cup dark brown sugar 1 teaspoon kosher salt 3/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1 stick (8 tablespoons) unsalted butter, cubed, plus 1 tablespoon for greasing the baking dish Cream Biscuits, recipe follows 3 cups unbleached all-purpose flour, plus additional for dusting 1 tablespoon plus 1 1/2 teaspoons baking powder 2 teaspoons granulated sugar 2 teaspoons kosher salt 2 1/2 cups heavy cream Instructions: Preheat the oven to 375 degrees F. Core and peel the apples, then cut them each in half and each half into thin slices. Put them in a bowl with the molasses, cinnamon, ginger, lemon zest and juice, 1 tablespoon brown sugar and 1/2 teaspoon salt. Toss to blend. Combine the flour, nutmeg, remaining brown sugar and remaining 1/2 teaspoon salt in another bowl. Add cubed butter and break it up with your fingers, integrating the flour with the butter. Grease the bottom and sides of a shallow rectangular 6-by-12-inch baking dish with the remaining tablespoon butter. Layer the apples in the dish evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife, 35 to 40 minutes. Let cool. Break up Cream Biscuits into large chunks. Layer into a bowl or large jar, so that layers of fruit, topping and biscuits are stacked on top one another. Preheat oven to 350 degrees F. Sift together the flour, baking powder, granulated sugar and salt in a large bowl. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the dough out onto a lightly floured surface and pat down with floured hands until it is about 1-inch thick. (If the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.) Lightly flour a knife (to avoid sticking as you cut) and slice the dough into 1 1/2-inch squares. Reflour the knife each time you make a cut. Arrange the biscuits with some distance between each on a nonstick baking sheet or one lined with a sheet of parchment. Bake until they start to brown lightly, 15 to 18 minutes.
Grilled Shrimp with Spicy Tomato Horseradish Dip 20 large shrimp, shells removed, deveined 2 tablespoons olive oil 1 tablespoon finely chopped garlic 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper 6 plum tomatoes, cut in half, seeds removed and grilled 2 tablespoons of prepared ketchup 1/4 cup fresh horseradish 2 tablespoon fresh lime juice 2 tablespoon fresh lemon juice Dash of hot pepper sauce 2 dashes of Worcestershire sauce Salt and freshly pepper Instructions: Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.
Virginia's Cuban Garlic Chicken 1 cup lime juice 2 cups orange juice 1/2 cup lemon juice 1 tablespoon crushed garlic 1/4 cup olive oil 2 tablespoons ground cumin Salt and pepper 3 chickens, halved or cut up Instructions: Mix all the ingredients except the chicken. Add the chicken and marinate in the refrigerator for 1 to 2 days. Grill chicken over hot heat until cooked through.
Iron Chef Grilled Cheese 4 tablespoons fig jam 8 slices thick-cut brioche bread 4 tablespoons toasted sliced almonds 8 slices cooked bacon 4 slices Gruyere 4 slices Monterey Jack cheese 4 tablespoons unsalted butter, at room temperature Kosher salt Instructions: Preheat a griddle or a large nonstick skillet over medium heat. Spread the fig jam on four slices of bread. Top with the almonds, followed by 2 slices of bacon per sandwich, and a slice of each of the cheeses. Spread the butter on the outsides of the sandwiches, then sprinkle with salt. Griddle the sandwiches on the first side, 5 minutes, then flip, cover with a heatproof metal bowl and cook until golden and the cheese is melted and warmed through, about 5 minutes more.
Plum Cheesecake Galette 1 1/4 cup all-purpose flour, plus more for rolling (see Cook's Note) 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, diced 1 large egg beaten with 1 tablespoon cold water 8 ounces cream cheese, at room temperature 2 tablespoons granulated sugar 1 1/2 teaspoons pure vanilla extract 1 large egg, separated Pinch of kosher salt 2 ripe medium plums (about 12 ounces) halved, pitted and thinly sliced 1/3 cup lightly packed light brown sugar 2 teaspoons cornstarch Coarse sugar, for sprinkling Instructions: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight. Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the plums, brown sugar, cornstarch and vanilla together in a medium bowl and set aside. Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F. Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet. Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Lay the plum slices overlapping in concentric circles to cover the cream cheese filling. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes. Slide the galette and parchment paper onto the preheated baking sheet and bake until crust is golden, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.
Lamb Chops with Mint-Walnut Pesto 4 (6-ounce) loin lamb chops 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 tablespoons Mint Walnut Pesto, recipe follows 2 tablespoons walnuts 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh flat-leaf parsley 1 ounce crumbled feta cheese, about 1/4 cup 1/2 clove garlic, smashed 1/2 teaspoon kosher salt 1/4 cup extra-virgin olive oil Instructions: Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes. Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool. In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Kale \Caesar\ Salad 1 ounce drained capers (about 1 tablespoon) 3 cloves garlic 1 teaspoon kosher salt 2 tablespoons Dijon mustard 3/4 cup mayonnaise 1 tablespoon toasted sesame oil 1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it Small pinch ground cloves 1 lemon, juiced (about 3 tablespoons) Freshly ground black pepper 1 1/2 bunches kale, stemmed and torn into bite-size pieces 1 cup croutons 1/4 cup shaved Parmesan Instructions: For the dressing: Mince the capers and the garlic; add the salt and use the back of your knife to grind into a paste. Add the paste to a medium mixing bowl along with the mustard, mayonnaise, sesame oil, cayenne and cloves. Whisk to combine. Stir in lemon juice, and add pepper to taste. For the salad: Combine the kale and 1 cup of the dressing in a large bowl, and toss to coat. Let sit for about 30 minutes in the refrigerator to help tenderize the kale. Before serving, top the salad with the croutons and shaved Parmesan. If the kale is too dry, add more dressing as needed. Serve immediately, with remaining dressing on the side.
Grilled Cheesecake Sandwiches with Bloody Mary Jelly 1 pound cream cheese 1/2 cup grated Cheddar 1/2 cup sugar 1 teaspoon vanilla extract 2 egg yolks 1 egg 1 tablespoon milk 1 1/4 pounds creme fraiche 1 pound, plus 2 tablespoons sugar 2 ounces glucose 2 teaspoons pectin 8 ounces bloody mary mix 8 ounces blood orange puree 2 teaspoons citric acid Confectioners' sugar, for dusting Instructions: For the Cheddar cream cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese and Cheddar in a mixing bowl until soft. Beat in the sugar and vanilla until fluffy. Mix together the yolks, egg and milk. Add to the mixer on low speed. Add the creme fraiche. Pour into flexi-molds with 2.5-inch cavities and bake for about 22 minutes. Let cool, then freeze. For the pate de fruit: Weigh out 1 pound sugar in a small bowl with the glucose in the center. Mix together the remaining 2 tablespoons sugar and the pectin in a separate bowl. Bring the bloody mary mix and blood orange puree to a boil. Gradually stir in the sugar and pectin mix. Stir in the sugar and glucose mix in three stages while maintaining a boil. When the temperature reaches 219 degrees F, turn off the heat. Add the citric acid. Pour into desired molds or frames. Cool to set. Cut into 2-inch rounds Remove the cheesecakes from the mold. Top half the cheesecakes with pieces of pate de fruit. Top with the remaining cheesecakes and dust with confectioners' sugar. Heat up a metal skewer with a blow torch or over a flame and use it to make grill mark impressions on the sandwiches.
Lamb Shanks with Du Puy Lentils 8 lamb shanks, bones trimmed (see Note) 2 14-ounce cans whole peeled tomatoes 4 cups beef stock 2 tablespoons brown sugar 2 tablespoons oregano leaves 2 cups du puy lentils (or any green lentils) Instructions: Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft. To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish. Note: Ask your butcher to trim both ends of the shank bones for you.
Cranberry-Pecan Tarts 3 ounces cream cheese, softened 1/2 cup butter, softened 1 cup all-purpose flour 1/2 cup orange juice 3/4 cup dried cranberries, coarsely chopped 3/4 cup light brown sugar, packed 1 large egg 1 tablespoon butter, melted 1 tablespoon cornstarch 1 teaspoon vanilla extract 1/8 teaspoon salt 1 orange, zested 1/2 cup pecans, chopped Instructions: Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill. Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside. Preheat oven to 325 degrees F. Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.
Spaghetti with Sauteed Onions, Feta and Herbs 1 pound spaghetti 4 tablespoons Meyer lemon olive oil (recommended: Da Vero) 2 large red onions, cut into 1/4-inch-thick rings 2 teaspoons chopped fresh marjoram 8 ounces feta cheese, cubed Sea salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the onions and saute until tender and beginning to brown, about 15 minutes adding salt and pepper, to taste. Stir in the marjoram, and saute until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Toss with the feta cheese. Season the pasta with salt and pepper, to taste. Transfer to bowls and serve.
Bourbon Bread Pudding 1 3/4 loaf day-old French bread, crusts cut off and cubed 1/2 cup raisins 1 apple, peeled, cored and chopped 1 banana, diced 1/2 cup walnuts or pecans, optional 3 eggs 1 cup sugar 1 tablespoon cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon ground ginger 1 tablespoon vanilla extract 1 cup milk 1 cup coffee Bourbon Sauce, recipe follows 16 tablespoons butter 2 cups sugar 2 eggs 2 cups bourbon Instructions: Preheat oven to 350 degrees F. In a large bowl, place the bread cubes, raisins, apple, banana, and nuts (if using) and toss to combine. In a medium bowl with a whisk, combine the eggs, sugar, spices, vanilla, milk, and coffee. Pour the egg mixture over the bread cube mixture and let sit 15 minutes. Pour into a 2-inch deep greased baking pan and bake for 45 minutes. To serve, pour the Bourbon Sauce over the bread pudding. For individual servings, place large spoonfuls of the bread pudding into ovenproof dessert dishes and ladle the sauce over liberally. Place bread pudding under the broiler and broil until bubbly and caramelized. In a mixer with a whip attachment, cream the butter and sugar together then mix in the eggs well. Transfer this to a double boiler and begin to heat it over very low heat. Stir with a wooden spoon until it is loose enough to fall from the spoon. Add the bourbon and stir in. Place the mixture in a heavy saucepan and cook it at a very, very, very low temperature for 2 hours. This maybe more sauce than you will need, but it tastes best cooked in this size.

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