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Grilled Chicken Skewers with Lemon and Honey 1/4 cup Greek yogurt 1 tablespoon mayonnaise 1 teaspoon zaatar 1/4 teaspoon kosher salt 1 teaspoon grated lemon zest (from 1 lemon) 2 tablespoons lemon juice (from 1 large lemon) 2 tablespoons raw honey 1 tablespoon olive oil 1/2 teaspoon kosher salt 1 tablespoon coriander seeds, toasted and cracked 2 boneless, skinless chicken breasts (about 1 1/4 pounds) Instructions: For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside. For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate. Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.
Winter Panzanella 2 bunches mixture red and gold baby beets 3 shallots Extra-virgin olive oil 2 sprigs marjoram, thyme, and oregano Kosher salt and freshly ground black pepper 4 slices pancetta, sliced into small pieces 1 log goat cheese, refrigerated 1 loaf Italian bread, cut into crouton-sized pieces 1/2 lemon, juiced 1/4 cup honey 2 tablespoons balsamic vinegar 1/2 orange, juiced 1 handful dates 1 large handful arugula Instructions: Preheat the oven to 350 degrees F. Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes. In saute pan, cook pancetta until crisp. Meanwhile refrigerate goat cheese so it is easier to break up over the salad later. Toss the bread chunks with 1\u20444 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes. While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.
Grilled Beets with Goat's Cheese and Walnuts 6 large whole beets 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dry thyme leaves 1/4 teaspoon paprika 1/4 teaspoon dry basil leaves 1/8 teaspoon dry oregano 1/8 teaspoon onion powder 1/8 teaspoon garlic powder Pinch cayenne pepper 3/4 cup vegetable oil 1 1/4 cups walnuts 1/2 stick butter 1 1/2 ounces red wine vinegar 2 ounces pomace olive oil 1-ounce walnut oil 1/2 pound soft goat cheese 1/4 cup chives (cut into match sticks) Instructions: Preheat a grill. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold. To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter. For the vinaigrette add all the ingredients and the walnut butter. Whisk well. To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.
Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts 2 tablespoons confectioners' sugar 1/2 plus 1/3 cup mascarpone cheese, room temperature 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda Pinch fine sea salt 1/3 cup sugar 2 large eggs 2 cups buttermilk 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest 2 tablespoons unsalted butter, melted, plus more for griddle 2 cups Morello cherries, with their juice 2 tablespoons cherry brandy, such as Kirsch 1/4 cup honey 1/2 cup toasted blanched hazelnuts, coarsely chopped Instructions: Stir the confectioners' sugar into the 1/2 cup mascarpone and set aside. Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk together the sugar and eggs until pale. Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined. Add the wet ingredients to the dry ingredients. Add the butter and mix until just combined. Do not over mix. Let the batter sit at room temperature for 20 minutes. Put the cherries and their liquid into a saute pan and warm over medium heat. Add the cherry brandy off the heat, and then return to the heat and flambe (cook off the alcohol). Once the flames die down and the alcohol is cooked out, remove from the heat and stir in the honey. Transfer to a bowl. Heat a griddle over medium heat and brush with some melted butter. Add about 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve 3 pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts.
Sue's Fruit Cake 10 ounces (300g) butter, softened 10 ounces (300g) soft dark brown sugar 1 tablespoon molasses 6 large eggs, plus 1 to 2 more as needed 12 ounces (350g) all-purpose flour 1-pound (500g) currants 8 ounces (250g) sultanas 8 ounces (250g) raisins 4 ounces (125g) glace cherries, quartered 4 ounces (125g) ground almonds 3 ounces (90g) chopped mixed candied orange and lemon peel 1 teaspoon ground ginger 1 teaspoon ground allspice 4 tablespoons brandy Instructions: Line a 9-inch (23cm) round cake pan with parchment paper and set aside. Position the oven rack to just below the center of the oven so that when the cake is in the oven it will be central. Preheat the oven to 300 degrees F (150 degrees C). In the bowl of an electric mixer, cream together the butter, sugar, and molasses until the mixture is light and fluffy and pale in color. Beat in the eggs, 1 at a time, adding 1 tablespoon of flour along with each egg, to help prevent the mixture from curdling. Add 6 eggs and then check the consistency of the batter; it should be a \dropping\ consistency, which means that if you lift a spoonful of the mixture out of the bowl and turn the spoon over, the mixture should drop off the spoon in 2 to 3 seconds. Add more eggs, 1 at a time, until the batter reaches a \dropping\ consistency is reached. In a separate large bowl, mix the remaining flour with all of the remaining ingredients, except the brandy. Add the flour mixture to the creamed mixture and beat until just incorporated. Spoon batter into the prepared cake tin, and level the surface. Bake in the center of the oven for 3 to 3 1/2 hours. As cooking times can vary considerably in different ovens, check the cake regularly, covering the top with a sheet of parchment if the cake starts to brown too quickly; begin checking for doneness after 1 1/2 hours. To test if the cake is cooked, insert a skewer and then remove it; if it comes out clean then the cake is cooked; otherwise bake for a little longer. Also listen to the cake; if you can still hear it bubbling then it isn't cooked through. Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then spoon the brandy on top. Set aside until completely cooled. Remove the cake from the pan and then wrap it in parchment paper and then aluminum foil before storing it in a cool, dry place. The cake may be eaten immediately but is best left about a month before decorating so that it has time to \mature.\
Kerala Fried Fish 2 tablespoons finely grated onion 2 1/2 teaspoons ground coriander 1 teaspoon ground black pepper 3/4 teaspoon cayenne pepper 1 teaspoon finely grated garlic 1 teaspoon salt 2 tablespoons vegetable oil 2 pounds small fish (whole black bass) 1 cup all purpose flour Buttermilk Instructions: Combine onion, spice mixture, garlic, salt, and 2 tablespoons oil to form a paste. Smear paste over the fish, to cover completely. Refrigerate, covered for 1 hour. When ready to fry, dredge fish pieces in buttermilk and then the flour. In a large nonstick frying pan over a medium heat, heat 2 tablespoons of oil until very hot. Place fish pieces in oil without crowding (fry in two batches if necessary, adding more oil if needed). Fry, turning once, until golden brown and cooked through.
Mom's Baked Rice 2 to 3 tablespoons oil 1 cup long grain white rice 2 cups stock Instructions: Preheat the oven to 350 degrees F. Lightly brown the rice in oil in a 1-quart, ovenproof saucepan. Bring the stock to a boil and pour over the rice, take caution because this can create a lot of hot steam. Bake covered for 30 to 40 minutes, until rice is tender and fluffy.
Grapefruit-Arugula Salad 1 cup walnuts 1 tablespoon unsalted butter, melted 2 teaspoons packed light brown sugar 1 teaspoon ground cumin 1/2 teaspoon paprika Pinch of cayenne pepper Kosher salt 1/3 cup plain Greek yogurt Juice of 1/2 lemon 1 tablespoon honey 2 teaspoons rice vinegar (not seasoned) Freshly ground black pepper 2 pink grapefruits 2 stalks celery, thinly sliced 2 heads Belgian endive, cut into large pieces 5 cups baby arugula 1 small bunch chives, cut into 1/2-inch pieces Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool. Meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside. Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl. Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper and toss.
Mexican Coffee 2 teaspoons sugar, divided 3 ounces tequila, divided 3 ounces coffee liqueur (recommended: Kalhua), divided Ground cinnamon, to dust 2 cups prepared coffee, divided 2 scoops vanilla ice cream, divided 2 cherries Instructions: Frost rims of 2 cups with sugar. Pass it through the fire, gilding the edge little by little. Add the tequila and the coffee liqueur to them tilting the cup a little towards the fire so that the liqueur begins to flame. Dust with cinnamon. Immediately add hot coffee and a scoop of vanilla ice cream. Top with a cherry.
Grilled Mahi Mahi with Tomatillo and Mango Salsa 4 (6-ounce) mahi mahi, skin removed 1 lime, juiced 1 tablespoon olive oil Salt and pepper Tomatillo and Mango Salsa, recipe follows 1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced 1 jalapeno, seeded 2 limes, juiced 1 orange, juiced 10 medium sized tomatillos peeled, washed, and diced finely 1 medium ripe tomato, finely diced 1 red onion, finely diced 1/2 cup chopped cilantro Salt and freshly ground black pepper Instructions: Preheat a grill. Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa. Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl. Meanwhile peel and remove flesh from the remaining mango and finely dice. To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp). Yield: 3 cups
Buffalo Steaks with Sweet Potatoes, Cornbread and Gravy Nonstick cooking spray or unsalted butter 1 cup cornmeal 3/4 cup all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup milk 4 tablespoons unsalted butter, melted 3 tablespoons honey 1 teaspoon vanilla 2 large eggs 2 sprigs fresh rosemary, leaves removed and finely minced 1 1/3 cups heavy cream Pinch kosher salt 1 tablespoon honey Olive oil 1 shallot, minced Kosher salt 5 cremini mushrooms, thinly sliced 5 shiitake mushrooms, thinly sliced 1 small head oyster mushrooms, thinly sliced Splash of brandy 2 cups demi-glace 1 tablespoon Dijon mustard 4 sweet potatoes, peeled and cut into a large dice 4 tablespoons unsalted butter 2 tablespoons brown sugar 2 tablespoons heavy cream 2 tablespoons pure maple syrup Zest of 1 orange Kosher salt Neutral oil, such as canola 8 fresh sage leaves Olive oil Kosher salt Two 1 1/2-inch-thick ribeye buffalo steaks 5 cloves garlic, smashed 3 tablespoons unsalted butter 1 bunch thyme Instructions: For the cornbread: Preheat the oven to 375 degrees F. Grease a 9-inch cast-iron skillet with cooking spray or butter. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, honey, vanilla, eggs and rosemary in a medium bowl. Add the milk mixture to the flour mixture and fold to combine. Transfer to the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool slightly. Meanwhile, make the honey butter: Beat the heavy cream and salt in the bowl of a stand mixer on medium-high speed until stiff peaks form, then add the honey and whip for an additional 1 minute. Remove from bowl and transfer to a serving container. Serve with the warm cornbread. For the Gravy: Coat a medium skillet with olive oil and heat over medium. Add the shallot and saute until translucent. Season with salt. Add the mushrooms and saute until slightly browned and softened, about 5 minutes. Remove from the heat and add the brandy. Tilt the pan towards the flame and return to the heat? this will cause the skillet to flare. When the flame goes out, add the demi-glace and Dijon mustard. Stir to combine and cook until the mixture reduces by half. Keep warm. For the Sweet Potatoes: Add the potatoes to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot. Add the butter and mash with a potato masher. Add the brown sugar, heavy cream, maple syrup and orange zest and mix with a spatula to combine. Season to taste with salt. Meanwhile, fill a medium skillet with 1/2 inch of oil and heat over medium-high until shimmering. Add the sage leaves and fry until crispy, about 30 seconds. Remove leaves from heat to a paper towel-lined plate. For the Bison Steaks: Preheat a large cast-iron skillet over high heat. Add enough olive oil to coat the skillet. Salt the buffalo steaks generously on both sides. Add steaks to the pan and sear until heavily crispy and brown, about 3 minutes. Flip steaks and sear on other side for about 2 minutes. Reduce heat to medium and add the butter, garlic and thyme to the skillet. Baste the steaks frequently with the flavored butter, and cook to desired temperature, about 7 minutes for medium-rare. Remove from skillet and allow to rest for 5 minutes before serving.
Stuffed Mushrooms 1/2 cup leftover stuffing from Sage and Mushrooms Stuffing, recipe follows 1/4 cup shredded mozzarella cheese 1/4 cup leftover turkey from Cider Glazed Turkey, recipe follows, chopped into small pieces Mushroom caps, leftover from Sage and Mushroom Stuffing Canola oil, cooking spray Two (10-ounce) packages white button mushrooms 3 tablespoons canola oil 1 medium onion, diced 3 stalks celery, diced 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 eggs, beaten Two (14.5-ounce) cans chicken broth 1 loaf day old French bread, diced into 1/2-inch cubes Salt and freshly ground black pepper 1 gallon apple cider, divided 1 cup salt 1 bunch fresh thyme, divided 3 sprigs fresh rosemary 1 bunch fresh sage 5 cups ice cubes 6 cups water 1 (13- to 15-pound) frozen turkey, defrosted 2 tablespoons canola oil 1 tablespoon poultry seasoning 1/2 teaspoon fresh ground black pepper 1/4 cup brown sugar Instructions: Preheat oven to 350 degrees F. In a small bowl combine the stuffing, mozzarella cheese, and turkey. Stuff each mushroom cap with a tablespoon of stuffing. Arrange the stuffed mushrooms on a sheet tray or in a baking dish. Put in the oven and bake until the mushrooms are browned and the filling is toasted, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter to serve. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Remove the mushroom caps from the stems. Reserve the caps for another use. Roughly chop the stems and set aside. In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes. Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve. Brine: In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours. Preheat the oven to 350 degrees F. Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine. In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve. Glaze: In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.
Pork Shoulder Pizzaiola 1 tablespoon extra-virgin olive oil 1 pound spicy Italian pork sausages (about 4) 2 pounds boneless pork shoulder, cut into 2 1/2- to 3-inch chunks Kosher salt 2 medium yellow onions, halved and thinly sliced 4 large garlic cloves, thinly sliced 1 teaspoon dried red pepper flakes 3 cups dry white wine 1 (28-ounce) can peeled whole tomatoes 1 pint cherry tomatoes, stemmed 2 anchovy fillets, coarsely chopped 1 tablespoon fish sauce 1 pound farfalle pasta 2 tablespoons unsalted butter, at room temperature 1 cup finely grated Parmesan cheese 1 tablespoon red wine vinegar 1/2 cup fresh basil leaves Instructions: Preheat the oven to 350˚ F. Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside. Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours. Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta. Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt. Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.
Celery Root Fennel Gratin with Gruyere 1 large celery root, about 1 pound, peeled and thinly sliced 2 baking potatoes, like russets, peeled and thinly sliced 2 fennel bulbs, thinly sliced 1/2 cup unbleached all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 quart milk 12 ounces Gruyere (or Swiss cheese), shredded (3 cups) Instructions: Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well. In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk. Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese. Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.
Raspberry Lemonade Freezer Pie 30 lemon creme cookies 6 tablespoons salted butter, melted 1 cup raspberries 3 tablespoons sugar One 14-ounce can sweetened condensed milk One 8-ounce package cream cheese, softened One 3.4-ounce package instant lemon pudding mix 1/4 cup frozen pink lemonade concentrate, thawed 2 lemons, zested 2 drops red food coloring 1/4 cup fresh raspberries Lemon zest twists, for garnish Whipped cream, for serving Instructions: For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling. For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside. Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined. Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.) To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
Foil-Packet Fish With Corn Relish 1 teaspoon coriander seeds 1 cup fresh parsley 1 cup fresh cilantro, plus more for garnish 1 1-inch piece ginger, peeled and roughly chopped 2 tablespoons vegetable oil Kosher salt 1 3/4 cups corn kernels (fresh or frozen; thawed if frozen) 2 medium tomatoes, cut into chunks 4 6-ounce skinless striped-bass fillets (about 1 inch thick) 2 limes, cut into wedges Instructions: Preheat a grill to high. Toast the coriander seeds in a dry skillet over medium-high heat, tossing, about 3 minutes. Crush the seeds on a cutting board (the bottom of a measuring cup works well), then pulse with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt and 1 tablespoon water in a food processor to make a coarse mixture. Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a bowl and season with salt. Tear off four large sheets (about 16 inches long) of heavy-duty foil. Place one piece of fish in the center of each. (If the ends of the fillets are thin, tuck them under.) Top with a spoonful of the remaining herb mixture and surround with the corn-tomato relish. Fold up the ends of the foil and seal into packets, leaving room inside for heat circulation. Grill the packets, covered, until the fish is just cooked through, 8 to 10 minutes. Carefully open the packets and slide the fish and vegetables onto plates. Top with more cilantro and serve with lime.
Christian's Kitchen Sink Salad 4 ounces cooked chicken breast, cut into strips (about 1/4 cup) 4 cups shredded iceberg lettuce 1/4 cup shredded cheddar 1/4 cup roasted red pepper strips 1/4 cup sliced cucumber 1/2 cup small broccoli florets 1/2 cup half-moon-sliced yellow squash 1 tablespoon hazelnut oil (substitute olive, vegetable, or canola oil) 1 tablespoon red wine vinegar 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper 1 plum tomato, cored and quartered Instructions: Place all ingredients, except the tomato, into a large plastic bowl with tight-fitting lid and shake vigorously. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve.
Beef and Mushroom Ragout 4 cups veal stock 2 tablespoons vegetable oil 1 pound 2 ounces of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips 1/2 pound white button mushrooms, sliced 1 teaspoon Dijonstyle mustard 3 tablespoons heavy cream 1/2 teaspoon salt Freshly ground black pepper 4 scallions, white and green parts only, sliced 1/4-inch thick on the diagonal Spatzle (recipe above) Instructions: In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside. Prepare the spatzle as directed in the above recipe. Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat. Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
Caribbean Chicken Wings 1 habanero, seeded and chopped 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 2 tablespoons sugar 2 teaspoons fennel seed 2 teaspoons cayenne pepper 2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon ground ginger 4 garlic cloves, chopped 4 green onions, chopped 1/4 cup apple cider vinegar 1/4 cup lime juice 1/4 cup orange juice 7 pounds chicken wings Instructions: In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.
Blood Red Velvet Armadillo Cake 1 stick (8 tablespoons) butter One 10-ounce package marshmallows 6 cups puffed rice cereal, such as Rice Krispies 1 cup vegetable shortening 1 1/2 cups sugar 2 eggs 1 teaspoon baking soda 1 teaspoon cocoa powder 1 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red food coloring 1 cup buttermilk 2 1/2 cups cake flour 1 cup unsalted butter, softened 8 ounces cream cheese, softened 1 teaspoon vanilla extract 3 cups confectioner's sugar, sifted Black licorice ropes, for decorating Instructions: For the puffed rice marshmallow treats: Melt the butter over low heat in a large saucepan. Add the marshmallows and stir until melted. Fold in the puffed rice cereal. Press the mixture into a large baking pan using a buttered spatula. For the red velvet cake: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a whisk attachment, cream together the shortening, sugar and eggs. Next add the baking soda, cocoa powder, salt, vanilla, vinegar, food coloring and buttermilk, and begin mixing on low speed. Gradually add in the cake flour and continue mixing until the ingredients are well combined. Pour the batter into a greased, football-shaped cake pan. Bake until a cake tester comes out clean, 30 minutes. Let cool on a cooling rack, then invert the cake from the pan. For the cream cheese buttercream: In a stand mixer, beat the butter until light and fluffy. Add the cream cheese and vanilla, and beat until fluffy. Gradually add the sugar, beating until incorporated and fluffy. Frost the top (the domed side) of the entire cake. Cut out and use the marshmallow treats to form the head, tail and feet of the armadillo. Attach black licorice rope vines to make the eyes and tail.
Guisados' Cochinita Pibil Tacos 2/3 cup lemon juice 1/3 cup orange juice 1/4 cup white wine vinegar 2 tablespoons achiote paste 2 pounds pork shoulder 10 whole peppercorns 6 bay leaves 2 cloves garlic 1 white onion, diced Salt and freshly ground pepper Any of your favorite spices (such as 1/2 teaspoon each of cumin, paprika or chili powder) Corn tortillas Vinegar-pickled onions Your favorite habanero salsa (the hotter the better!) Chopped fresh cilantro Lime wedges Instructions: For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator. The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready. Serve with hot corn tortillas and your favorite garnishes.
Pasta Method for Boiling Rice 1 cup long-grain white rice Instructions: Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.
Sauteed Vegetables 1 tablespoon olive oil 1 teaspoon minced garlic 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 6 cremini mushrooms, chopped 4 broccoli florets, chopped 1/2 zucchini, chopped 1/2 yellow summer squash, chopped 1/2 teaspoon dried oregano 2 tablespoons soy sauce 2 tablespoons chicken stock Instructions: In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
Caesar Salad with Pancetta 3/4 pound pancetta, sliced 1/2-inch thick 2 pints cherry tomatoes Good olive oil Kosher salt Freshly ground black pepper 2 large heads romaine lettuce 1 cup freshly grated Parmesan 1 extra-large egg yolk at room temperature* 2 teaspoons Dijon mustard 2 large cloves garlic, chopped 8 to 10 anchovy fillets (optional) 1/2 cup freshly squeezed lemon juice (3 lemons) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups good mild olive oil 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees F. Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain. Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft. Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad. If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise. Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.
Great Grandma Pearl's Angel Food Cake with Peaches and Cream 2 cups egg whites (from about 16 large eggs) 2 teaspoons cream of tartar 1/2 teaspoon salt 2 1/2 cups sugar 2 cups cake flour 1 teaspoon pure vanilla extract 1 teaspoon almond extract 6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved Lightly sweetened whipped cream Instructions: Preheat the oven to 325 degrees F. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes. Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts. Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely. To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
Korean Beef Bulgogi Tacos with Kimchee Slaw Canola oil, for frying 12 round wonton wrappers 1 cup fine julienne scallions 1/2 cup brown rice vinegar 1/4 cup sugar 3 tablespoons soy sauce 2 tablespoons Korean chile flakes 2 tablespoons sesame oil 12 cloves garlic 3 onions, cut into chunks 1 1/2 cups soy sauce 1 cup red wine 1/4 cup sesame oil 2 pinches black pepper 2 Korean pears or Gala apples, cored and cut into chunks 1 pineapple, peeled, cored and cubed 1 pound beef rib eye, sliced thinly 1 Korean pear or Gala apple 1 cup prepared kimchee, drained well and minced Instructions: For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F. Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using. For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly. Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes. For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined. Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes. Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.) Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.
Vampire Blood Drink 1 gallon cranberry juice 1 gallon orange juice 1 cup raspberry sorbet 1 quart seltzer Body Part Ice Cubes, recipe follows 12 cups cold water 2 to 3 drops green food coloring Instructions: Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer. Before serving, chill with the Body Part Cubes of floating face and hands. Pour into glasses and stir with glow stick swizzle sticks. Color the cold water with enough green food coloring to make it stand out against the background of the punch. Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours. Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours. When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily. Carefully float the face and hands in the punch.
Mixed Berry Pavlova 4 extra-large egg whites, at room temperature Pinch kosher salt 1 cup sugar 2 teaspoons cornstarch 1 teaspoon white wine vinegar 1/2 teaspoon pure vanilla extract Sweetened Whipped Cream, recipe follows 1/2 pint fresh strawberries, hulled and sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberries Triple Raspberry Sauce, recipe follows 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract 1 half-pint fresh raspberries 1/2 cup sugar 1 cup seedless raspberry jam (12-ounce jar) 1 tablespoon framboise liqueur Instructions: Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.) Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce. Sweetened Whipped Cream: Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat! Yield: 1 cup Triple Raspberry Sauce: Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill. Yield: 2 cups
Tequila Marinated London Broil 1 jalapeno pepper, seeded 1 clove garlic 1 cup tequila 1 cup teriyaki sauce 1/4 cup sesame oil, optional 1/4 cup Worcestershire sauce 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 1/2 pounds London broil Cilantro leaves, for garnish Instructions: In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking. Preheat grill to high. Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak). Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.
Grand Marnier Crepe Souffle 6 large eggs 1 stick unsalted butter, melted 1 1/2 cups heavy cream 2 tablespoons sugar 1 tablespoon orange liqueur, such as Grand Marnier Zest of 1 orange 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup heavy cream 4 tablespoons unsalted butter 3 tablespoons orange liqueur, such as Grand Marnier 2 tablespoons all-purpose flour 2 tablespoons brown sugar Zest of 1 orange, plus additional for garnish 8 large eggs, separated Powdered sugar, for dusting Instructions: For the crepes: Preheat the oven to 400 degrees F. Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour. Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside. For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside. Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites. Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes. Dust with powdered sugar and sprinkle with orange zest.
Salt and Pepper Shrimp (Mom) Canola oil to cook and deep fry 1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on! 1 cup scallions cut into 1-inch pieces 1/4 cup sliced garlic 1/4 cup ginger, julienne 1/2 tablespoon kosher salt or sea salt 1/2 tablespoon ground pepper mix (black, green, red and Szechwan) Instructions: Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.
Tex-Mex Pork Fajitas with Peppers and Onions 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle chile powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds 1-inch-thick boneless center-cut pork chops 1 tablespoon olive oil Juice of 1 lime 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil, plus more for oiling the grill grates Juice of 2 limes Kosher salt Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream Instructions: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking. Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare an outdoor grill for medium-high heat. Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice. Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
White Rice (Arroz Blanco) 9 tablespoons oil 6 cloves garlic, chopped 9 cups water 3 tablespoons salt 3 pounds rice, washed Instructions: Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
Sesame Chicken Sate with Peanut Sauce 6 boneless chicken breasts, cut into 1 1/2-inch wide strips 1/4 cup sesame seeds, white 1/4 cup black sesame seeds 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon garlic powder 1/4 cup chicken broth 1/2 cup peanut butter 1/2 cup Coco Lopez 1/8 cup low-sodium soy sauce 4 teaspoon honey Instructions: Preheat oven to 325 degrees F. \Weave\ a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done. Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.
Cin Chili 2 tablespoons olive oil 2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 (8-ounce) can tomato sauce (recommended: Hunt's) 1 tablespoon onion powder 2 tablespoons garlic powder 1/2 teaspoon jalapeno powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 5 tablespoons red chili powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
Coconut Punch 2 cups coconut water 1 cup orange juice 1 cup pineapple juice Pineapple wedges, for garnish Instructions: Mix the coconut water, orange juice and pineapple juice in a Mason jar or pitcher. Serve over ice with pineapple wedges and garnish each serving with a mini-umbrella.
Roasted Beet Salad with Pears and Marcona Almonds 4 large red beets 2 Anjou pears 3 to 4 tablespoons balsamic vinegar Extra-virgin olive oil Kosher salt 2 cups baby washed arugula 1/4 cup Marcona almonds, coarsely chopped 1 bunch chives, finely chopped Instructions: Preheat the oven to 375 degrees F. Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool. Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt. Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.
Smoked Pork Chop Hash 1/4 cup extra-virgin olive oil 1 pound red-skinned new potatoes (about 4), cut into 1/2-inch chunks 1 small onion, chopped 1 small red bell pepper, chopped 1 medium zucchini, chopped 3 boneless smoked pork chops (about 1/2 inch thick, 8 ounces each) or 1 1/2 pounds smoked ham steak, cut into 1/2-inch chunks 2 teaspoons chili powder 6 cups baby kale (about 4 ounces) 2 pickled hot cherry peppers, stemmed, seeded and chopped, plus 1 tablespoon brine from the jar 1/4 cup chopped fresh basil Kosher salt 1 cup chopped cheddar cheese curds or fresh mozzarella (about 6 ounces) Instructions: Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes. Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds.
Harissa Pork with Glazed Carrots and Couscous 4 tablespoons unsalted butter 1 cup couscous 1/2 cup golden raisins 1 1/2 cups plus 1/3 cup low-sodium chicken broth Kosher salt and freshly ground black pepper 1/3 cup fresh parsley, chopped 1/3 cup roasted almonds, chopped 2 cups sliced steamed carrots 1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice 4 tablespoons honey 1 tablespoon extra-virgin olive oil 2 medium shallots, thinly sliced shallots (about 1 cup) 4 slices roasted pork shoulder, cut about 3/4-inch thick (about 1 1/2-pounds), plus pork jus from roasting, optional 1/3 cup rice vinegar 2 to 3 tablespoons harissa paste Instructions: Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the couscous, and lightly toast, stirring until the butter is evenly distributed, about 1 minute. Stir in the raisins and 1 1/2 cups chicken broth. Bring the chicken broth to a simmer, then cover and remove from the heat. Let rest until the broth is completely absorbed, about 10 minutes. Gently fluff the couscous with a fork. Season with 2 teaspoons salt and fold in the parsley and almonds. Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the carrots, lemon zest and juice, 2 tablespoons honey, 2 tablespoons water and 1/2 teaspoon salt and cook, stirring constantly, until a glaze has formed and coats the carrots, about 6 minutes. Transfer to a serving dish and rinse the skillet. Return the skillet to medium heat and heat the olive oil. Add the shallots and a pinch of salt and cook the shallots until slightly softened, about 2 minutes. Add the rice vinegar, harissa, pork jus (if using), remaining 1/3 cup chicken broth, remaining 2 tablespoons honey and 1 teaspoon salt. Simmer and reduce until slightly thickened, about 5 minutes. Nestle the pork slices in the sauce, flipping to coat both sides. Let the pork warm through, about 5 minutes. Serve with the couscous and glazed carrots.
Banana-Coconut Marshmallow Meringue Pie 45 vanilla wafer cookies (about 5 1/2 ounces) 2 tablespoons sugar Pinch of salt 1/2 stick unsalted butter, melted 25 marshmallows (about 6 ounces) 1/2 cup cream of coconut 2 tablespoons unsalted butter 1 cup cold heavy cream 2 medium bananas, diced 2 large pasteurized egg whites 1/2 cup marshmallow cream 2 tablespoons sugar 2 teaspoons fresh lemon juice Pinch of salt 1/4 cup sweetened shredded coconut Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Let cool completely. Make the filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth. Transfer to a bowl and let cool 15 to 20 minutes. Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold into the marshmallow mixture. Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture. Chill until the filling is firm, at least 8 hours. To serve, beat the egg whites, marshmallow cream, sugar, lemon juice and salt with a mixer on medium speed until stiff, glossy peaks form, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the back of a spoon. Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly).
Brussels Sprouts with Garlic and Bacon Kosher salt and freshly ground black pepper 4 cups whole Brussels sprouts 8 slices molasses-cured shoulder bacon or regular bacon 6 cloves garlic, chopped Instructions: Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled. In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.
Corn and Avocado Salad Kosher salt 4 ears of corn, shucked 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced Juice of 1 lemon 2 pints grape tomatoes, sliced in half lengthwise 2 red bell peppers, seeded and 1/2-inch diced 1 cup chopped red onion 1/4 cup seeded and minced jalapeno peppers, seeded 1 lime, zested 1/2 cup freshly squeezed lime juice 1/4 cup good olive oil 1 teaspoon freshly ground black pepper 1 teaspoon minced garlic 1/2 teaspoon ground cayenne pepper Instructions: In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl. Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
Giant Gingerbread Cookie 2 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon baking soda 2 sticks unsalted butter, at room temperature 1/4 cup granulated sugar 1 large egg 1/3 cup molasses (not blackstrap) 1 teaspoon pure vanilla extract 1 pound confectioners' sugar 2 tablespoons meringue powder 4 to 6 tablespoons water Granulated sugar, for sprinkling Instructions: Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined. Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes. Preheat the oven to 350˚ F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely. Meanwhile, make the icing: Whisk the confectioners\u2019 sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe. Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.
Boston Cream Pie 7 eggs, separated 8 ounces sugar 1 cup flour 1 ounce melted butter 1 tablespoon butter 2 cups milk 2 cups light cream 1/2 cup sugar 3 1/2 tablespoons cornstarch 6 eggs 1 teaspoon dark rum 6 ounces fondant 3 ounces semisweet chocolate, melted 5 ounces fondant 6 ounces semisweet chocolate, melted 2 ounces warm water 1 cup confectioners' sugar 1 teaspoon corn syrup 1 tablespoon water 4 ounces toasted almonds Instructions: For Sponge Cake: Preheat oven to 350 degrees F. In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly. For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum. For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water. For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip. Chocolate Icing: Melt chocolate. Combine with warm water. White Icing: Combine ingredients and warm to approximately 105 degrees F. Adjust the consistency with water. It should flow freely from the pastry bag. To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almond stick. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds.
Citrus Ceviche 1/2 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup fresh orange juice 1 teaspoon grated fresh ginger 2 tablespoons extra virgin olive oil 1 pound fresh sea bass, skinless and cut into 1/4-inch slices 1/4 cup chopped fresh cilantro 1 small onion, thinly sliced 2 avocados, peeled, pitted and cut into chunks Salt and pepper Instructions: In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.
French Dip Sandwich 11/2 pounds sirloin, sliced across the grain on the diagonal bias until very thin Salt and freshly ground pepper to taste 2 tablespoons olive oil, plus additional for sauteing 2 tablespoons unsalted butter 1/3 cup minced shallots 2 cloves garlic, minced fine 1 teaspoon minced fresh thyme 1/2 cup dry white wine 1 1/2 cups beef stock or canned beef broth 4 French rolls, split and lightly toasted Instructions: Pat dry the meat and season with salt and pepper. In a large skillet heat oil over moderately high heat until hot. Add the meat, in batches, and cook for 1 to 2 minutes, or until browned on both sides. Transfer meat as it is cooked to a heatproof platter. Keep warm in a slow oven. Pour off fat from skillet. Add butter and melt over moderate heat. Add shallots, garlic and thyme to the skillet and cook, stirring, for 2 to 3 minutes, or until vegetables are softened. Add the wine and reduce by half. Add the stock and simmer for 5 minutes. Remove meat from oven and pour platter juices into simmering jus. Have rolls split and arranged on a platter. Drizzle some of jus over cut sides of rolls. Divide meat among 4 bottom halves and top with remaining bread. Transfer sandwiches to serving plates. Transfer jus to individual dipping bowls and serve sandwiches with jus.
Barbecued Catfish Four 7-ounce catfish fillets, skinned, de-boned 4 tablespoons dry rub 6 tablespoons cooking oil 1/2 cup hickory chips 1/2 cup water 1 cup Tartar Sauce, recipe follows 1 cup mayonnaise 1/2 cup Dijon mustard 3 tablespoons parsley leaves, chopped 3 tablespoons green onion, chopped 3 tablespoons capers 3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins) 1 tablespoon gherkin juice 3 tablespoons lemon juice 1/8 teaspoon cayenne pepper Salt Instructions: Preheat the grill. Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade Tartar Sauce. Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
Tuscan Chicken 2 pounds boneless, skinless chicken thighs 1 1/2 pounds chicken breast tenderloins Salt and pepper 3 tablespoons extra-virgin olive oil 6 cloves garlic, crushed 3 tablespoons white wine vinegar 2 tablespoons butter 2 shallots, chopped 6 sprigs fresh rosemary, finely chopped 2 tablespoons flour 1 cup dry white wine 2 cups beef broth (yes, beef broth) Instructions: Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through. Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.
Roasted Pork Loin with Pineapple Glaze 1/2 cup kosher salt 1/2 cup packed light brown sugar 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 cups warm water 6 cups cold water 1 (3 1/2-pound) center-cut boneless pork loin 2 cloves garlic, minced 2 tablespoons olive oil, divided 1 tablespoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh rosemary leaves 1 tablespoon olive oil 1 cup dried prunes, halved 1 pound pearl onions, peeled 1/3 cup dry white wine 1 cup pineapple juice Salt and freshly ground black pepper Instructions: For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid). Preheat the oven to 400 degrees F. For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin. For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side). Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper. Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce. Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.
Grown-Up Apricot Newtons 1 1/4 cups all-purpose flour, plus more for rolling dough 1/2 teaspoon baking powder 1/4 teaspoon ground cardamom 1/4 teaspoon fine sea salt 4 tablespoons unsalted butter, cut into chunks, at room temperature 6 tablespoons granulated sugar 2 tablespoons light brown sugar 1 large egg, lightly beaten Filling: 1 tablespoon honey 1/2 vanilla bean, split and scraped, pod reserved 6 ounces dried apricots, coarsely chopped 1/3 cup golden raisins 2 tablespoons coarsely chopped pistachios Instructions: Put a baking rack in the lower third of the oven. Put a pizza stone on the rack. Preheat the oven to 350 degrees F. For the base: Whisk the flour with the baking powder, cardamom and salt in a medium bowl. Beat the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. With the mixer running, slowly drizzle in the egg and beat until combined. It's ok if it looks a bit curdled. It will come back together with the addition of the flour. With the mixer on low, beat in the flour mixture until just combined. Pat out two-thirds (about 8 ounces) of the dough into a 6-by-3-inch rectangle on a lightly floured surface. Wrap in plastic wrap and chill until firm, about 1 hour. Wrap the remaining chunk of dough in plastic wrap and refrigerate. For the filling: Whisk 3/4 cup water with the honey and the vanilla bean seeds in a small saucepan. Add the vanilla bean pod, apricots and raisins and bring to a simmer over medium-high heat. Cover the saucepan, reduce the heat to medium and simmer until the water is mostly absorbed, about 10 minutes. Cool the mixture, remove the vanilla bean pod and then pulse in a food processor to make a textured paste. Roll the chilled rectangle of dough on a lightly floured work surface into a 15-by-5-inch rectangle. Gently lift it into a 13-by-4-inch rectangular fluted tart pan with a removable bottom. If the dough cracks, just press it back together with the flats of your fingertips. At the short ends the dough will come up to the top of the pan, and on the long sides the dough will come about halfway up. Spread the apricot filling over the dough in an even layer. Crumble the reserved chilled dough over the top, squeezing it flat between your fingers as you do. It is ok if some of the filling shows through, but make sure the dough is actually touching the sides of the pan. Scatter the pistachios over top, pressing in lightly where they land on the uncovered filling. Bake on the preheated stone until the top is deep golden brown, 30 to 35 minutes. Cool completely on a rack, about 2 hours, before unmolding and slicing into 12 bars.
Seared Skate with Baby Root Vegetables and Sauce Grenobloise 8 small red beets with tops 8 small golden beets with tops Salt 8 small white turnips with tops 2 pounds spinach, cleaned, stems removed (can use 1 pound if beet and turnip greens are in good quality) 8 new potatoes 1/2 cup olive oil, divided plus 2 tablespoons 1 tablespoon fresh thyme, roughly chopped Freshly ground black pepper 2 large skate wings, skinned and filleted 2 cups Wondra flour 1/4 pound unsalted butter 3 lemons, 1 segmented and 2 juiced 3/4 cup demi-glace (chicken or veal) 4 slices white bread (not Wonder), cut into 1/2-inch cubes and toasted 2 tablespoons flat-leafed parsley, roughly chopped 2 tablespoons capers (non-pareil), drained Instructions: Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each. Trim and soak turnips. If greens are nice, remove stems and rinse until clean, then spin dry. Mix with spinach and set aside. Rinse new potatoes and quarter. Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper. Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes. Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes. Cook 7 minutes. Peel and trim beets and add them to potatoes with remaining thyme. Cook 3 to 4 minutes. Keep warm. Saute spinach with 5 tablespoons oil, salt and pepper. Keep warm. Season fillets with salt and pepper and dip in Wondra flour. Saute fillets at medium-high heat in remaining 2 tablespoons oil. When edges begin to brown, add about 1/2 tablespoon of butter. When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets. Saute 2 minutes more and remove. Working quickly, deglaze the pan. Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown. Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order. Taste sauce for seasoning. Arrange vegetables around top of plate and greens in center of plate. Drape skate on greens and top with sauce
Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing 800 ml coconut milk 2 stalks lemongrass, roughly chopped 1 (5-cm) piece ginger, roughly chopped 10 kaffir lime leaves 3 large greens chilies 100 ml fish sauce 1 side ocean trout (1.5kg) w/ skin off Salt Oil, for greasing and frying Peanut oil, for frying 150 grams large dried chilies 12 shallots, thinly sliced Salt Confectioners' sugar, for dusting 12 cloves garlic, thinly sliced 200 ml milk 2 liters peanut oil 450 grams palm sugar 300 ml water 200 ml lime juice 300 ml fish sauce 1 red onion, finely sliced 1 bunch spring onions, finely sliced on 45 degree angle 2 large red chilies, deseeded and finely julienne 250 grams blue swimmer crab 1 avocado, de-skinned and cut into small cubes 150 grams pomelo, segmented 1/2 bunch fresh Thai basil 1/2 bunch fresh coriander 200 ml lime juice 150 ml fish sauce 5 birds eye chilies, finely sliced Instructions: In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool. Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night. The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute. In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute. In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor. In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel. In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing. In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed. In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side. In a small bowl, add all the ingredients and mix well. Reserve on the side. Serve the trout alongside the salad and dressing of choice.
Tuna Burger with Tofu Ginger Sesame Sauce 1 pound sushi-grade fresh tuna 1/4 cup low sodium soy sauce 1/4 cup extra-virgin olive oil 1/2 lime, juiced 1/4 cup chopped fresh cilantro leaves 1 tablespoon grated fresh ginger Kosher salt and freshly ground black pepper Spicy sprouts, for garnish 4 ounces tofu 1 tablespoon grated fresh ginger 1 tablespoon fresh cilantro leaves 1/2 fresh red chile, chopped 1 tablespoon toasted sesame oil 1/2 lime, juiced 1 tablespoon low sodium soy sauce 1/2 cup water Kosher salt and freshly ground black pepper Instructions: Chop the tuna into chunks, add them to a food processor, and pulse a few times to break up the pieces. In a bowl mix the soy sauce, oil, lime juice, cilantro, and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties and grill. For the sauce, cut the tofu into chunks and put them into a blender with the ginger, cilantro, chile, sesame oil, lime juice, soy sauce, water, and salt and pepper, to taste. Puree, taste, and adjust seasoning. Top the burgers with the sauce and garnish with the spicy sprouts.
Roasted Carrots with Herbs 2 pounds carrots with tops 1/4 cup olive oil Kosher salt and freshly ground black pepper 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs fresh thyme 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top. Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.
Cornbread Stuffing With Shrimp and Ham 7 tablespoons unsalted butter, plus more for the baking dish 1 pound ham (in 1 piece), chopped 1 large onion, diced 3 stalks celery, diced 1 green bell pepper, chopped 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh thyme 1/2 teaspoon Old Bay Seasoning Kosher salt and freshly ground pepper 3 cups low-sodium turkey or chicken broth 2 large eggs 1/4 cup chopped fresh parsley 6 cups stale cornbread cubes 8 cups stale white bread cubes 1 pound shrimp, peeled, deveined and chopped Instructions: Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes. Add the onion, celery, bell pepper, tarragon, thyme and Old Bay and season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer. Whisk the eggs and parsley in a large bowl. Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
Derby Sage Mac and Cheese with Ham Salt 1 pound cavatappi hollow pasta curls or penne rigate or macaroni with lines 4 tablespoons butter 2 cloves garlic, finely chopped 2 shallots, finely chopped Freshly ground black pepper 4 tablespoons flour 3 cups milk 12 ounces crumbled Sage Derby (green-veined sage-scented Cheddar) 12 ounces baked or boiled ham, 1/4-inch thick sliced, and chopped One 10- to 12-ounce package frozen chopped organic spinach, defrosted and wrung dry 1/2 cup grated Parmigiano-Reggiano Instructions: Heat a large pot of water to a boil for the pasta. Salt the boiling water and cook the pasta just shy of al dente, 5 to 6 minutes. Meanwhile, heat a deep skillet over medium to medium-high heat. Melt the butter and when it foams, add the garlic and shallots, then season with salt and pepper. Sprinkle in the flour, whisk for 1 minute. Then whisk in the milk and thicken the sauce to coat the back of a spoon. Melt in the Sage Derby cheese, then add the ham. Separate the spinach as you stir it into sauce as well. Toss the pasta with the sauce, and pour into a casserole dish, top with the Parm. Cool and reserve for a make-ahead meal. To serve, preheat the oven to 400 degrees F. Bake from room temp until brown and bubbly, 35 to 45 minutes.
Tomasita's Red Chile 12 ounces dried whole New Mexico red chile pods, stemmed and deseeded 1/4 cup olive oil 1/4 cup all-purpose flour 1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed 1 tablespoon kosher salt, plus more if desired Instructions: Rinse the chile pods 5 times, then let soak in water in a bucket or large bowl for 5 hours or so. After the chiles have soaked for 5 hours, discard the water. Put the chile pods in a blender. Tamp the pods down into the blender, then add water to the top. Blend well into a paste. Put the paste in a large saucepan over medium heat. Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes. Drizzle the roux into the red chili and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chili and liquid should just look darker and less bright than the red chili without any roux. Add enough roux and water to get the chili to the right consistency, which should be like gravy. You may not use all the roux. Add the garlic and salt. Leave the chili in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
Red Chile Chicken Tamales 5 ancho chiles, stemmed and seeded 3 cloves garlic 1/4 white onion, chopped 1/2 teaspoon dried Mexican oregano 3/4 teaspoon ground cumin 1 tablespoon vegetable oil 1 3/4 cups chicken broth Kosher salt 1 1/2 pounds boneless, skinless chicken thighs About 40 dried corn husks (some may be torn or too small) 3 cups masa harina 2 3/4 cups chicken broth 8 ounces pork lard or vegetable shortening 2 teaspoons baking powder 1 1/2 teaspoons kosher salt Instructions: For the filling: Toast the chiles on both sides in a dry skillet over medium heat until pliable, about 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes. Reserve 1 cup of the soaking water and drain the rest. Puree the chiles, reserved soaking liquid, garlic, onion, oregano and cumin in a blender until smooth. Heat the oil in a medium skillet over high heat until hot. Add the chile puree and fry, stirring (be careful, the mixture may splatter), until very thick and fragrant, about 5 minutes. Stir in the chicken broth and 1 teaspoon salt, then add the chicken. Bring to a boil, then reduce the heat to medium low and simmer, partially covered, turning the chicken occasionally, until cooked through, about 35 minutes. Transfer the chicken to a cutting board. Increase the heat to medium high and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Shred the chicken into small pieces and then coarsely chop. Transfer to a bowl and add enough of the sauce to coat it well; season with salt. Reserve the remaining sauce to serve on the side. Refrigerate both until ready to use. Soak the corn husks in a large bowl of hot water until pliable, about 1 hour. Fill a large pot with 1 inch of water and place a steamer insert inside. For the masa: Mix the masa harina with 2 cups of the chicken broth, kneading by hand to incorporate. Cover and let stand for 20 minutes. Beat the lard, baking powder and salt in a large bowl with an electric mixer on high until fluffy, about 2 minutes. Add the masa harina mixture in 2 batches and beat very well to combine. Add the remaining 3/4 cup chicken broth and beat until lightened and fluffy, about 3 minutes. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat the masa for a few minutes until the masa floats. Cover with plastic and let sit for 30 minutes. Assemble the tamales: Drain the corn husks and wring them dry. Lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spoon about 3 tablespoons of masa onto the bottom half of the husk and use an offset spatula to spread in a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa. Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open-side up, in the steamer insert. Repeat with the remaining masa, husks and filling. Bring the water in the pot to a boil over high heat, then reduce the heat to medium, cover the pot and steam until the masa is cooked through and separates easily from the husk, about 1 hour 20 minutes. Transfer to a platter and let stand for 10 minutes before serving. Warm the reserved sauce and serve on the side.
Apple Tarts 1 package (2 sheets) frozen puff pastry, defrosted 4 small (6 ounce) Granny Smith apples 3/4 cup sugar 6 tablespoons (3/4 stick) cold unsalted butter, small-diced 3/4 cup apricot jelly or warm sieved apricot jam 3 tablespoons Calvados, rum, or water Instructions: Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter. Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
SodaStream Zero Cranberry Raspberry Slushy SodaStream Zero Cranberry Raspberry 2½ cups ice cubs 4-8 drops Stevia natural sweetener (depending on your sweet tooth and sweetness of your berries) 4-8 drops Stevia natural sweetener (depending on your sweet tooth and sweetness of your berries) ¼ cup fresh lemon juice 10 ounces raspberries, frozen Lemon slices for garnish Instructions: Prepare the sparkling water: Fizz cold fresh water with SodaStream sparkling water machine. Add flavour with SodaStream Gourmet Lime Basil drink mix In a blender, combine ice, sparkling water, Stevia, lemon juice, and frozen raspberries Blend until thick and smooth Serve immediately with straws and lemon slices Slushies can also be blended, divided into cups, and frozen overnight. For this preparation, serve with a spoon
Sammy's Chocolate Covered Bananas 4 bananas 1 (12-ounce) bag chocolate chips 3/4 cup each, shredded coconut, chopped peanuts, or other desired toppings Instructions: Have toppings individual shallow bowls. Peel bananas and cut into 1 1/2 to 2-inch pieces. Put chocolate chips in top of double boiler over simmering water. Stir contstantly until chocolate is melted taking care to avoid any water from getting into chocolate. Once melted, remove chocolate from the heat. With a fork, dip banana pieces, one at a time into chocolate until coated, then dip into desired topping and place on parchment lined, freezer safe dish. Freeze until set;
Cucumber Yogurt Sauce 2 cups yogurt 1 cucumber, peeled, seeded and chopped 1 shallot, minced 1 tablespoon parsley, minced 1 tablespoon finely chopped mint 1/2 teaspoon cumin, ground 1 tablespoon olive oil 1 large pinch salt Ground white pepper, to taste Instructions: Drain the yogurt in a cheesecloth-lined strainer set over a bowl for 1 hour. In a bowl, combine all ingredients. Serve as a salad dressing or as an accompaniment with spicy foods, such as vegetable curry.
Crispy Chicken with Peaches and Plums 8 skin-on, bone-in chicken thighs (about 3 pounds), excess fat trimmed Kosher salt and freshly ground pepper 1 lemon 3 small shallots 3 cloves garlic 2 peaches 2 plums 1 tablespoon honey 3 sprigs thyme, plus 1 teaspoon thyme leaves Instructions: Preheat the oven to 450˚. Pat the chicken dry with paper towels and season generously with salt and pepper. Arrange skin-side down in a large ovenproof skillet (the chicken will be snug) and place over medium-high heat. Cook until the chicken skin is sizzling, about 5 minutes. Reduce the heat to medium and cook until the skin is very browned and crisp, 8 to 10 minutes (reduce the heat slightly if the chicken is browning too quickly). Transfer the chicken skin-side up to a plate; reserve the skillet. Meanwhile, remove the lemon zest in wide strips using a vegetable peeler, then juice the lemon. Trim and quarter the shallots. Smash the garlic. Cut the peaches and plums into 3/4-inch-thick wedges. Discard all but about 1 tablespoon fat from the skillet. Add the lemon zest, shallots and garlic and cook, stirring, until softened, 2 minutes. Add the lemon juice, scraping up any bits from the bottom of the skillet. Add the peaches, plums, honey and thyme sprigs, season with salt and pepper and stir to combine. Place the chicken, skin-side up, on top of the fruit and transfer the skillet to the oven. Roast until the chicken is cooked through and the fruit is soft and bubbling, about 15 minutes. Discard the thyme sprigs. Divide among plates and top with the thyme leaves.
Beet Salad 3 large beets 1 teaspoon sugar 1/2 teaspoon kosher salt 1 teaspoon balsamic vinegar 3/4 cup sour cream Fresh dill, for garnish Instructions: This is ridiculously easy. Bring a pot of water to a boil and add the beets. Cook until they are knife tender, about 30 to 40 minutes. Rub off the beet skins under cold running water with a soft cloth. You can save the bright red cloth to play cruel \Hey, I cut myself\ type practical jokes later. Slice the beets in half and then slice each half into 1/4-inch thick slices. Toss the beets with the sugar, salt, and vinegar. Stir in the sour cream and refrigerate for maximum flavor. The beets will \sweat\ more of their bright red liquid, giving the dish an amazing color. Garnish with fresh dill. Variation: Toss in pickled herring and sliced apples...good stuff!
Classic Baba Ghanoush 2 large eggplants 2 Tbs. lemon juice 1/4 cup tahini 3 garlic cloves, peeled 1/4 cup olive oil, plus 1tbs. pita bread salt and pepper salt and pepper Instructions: Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft. Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.
Honey Ice Cream with Almond Nougatine 2 cups heavy cream 1 cup milk 4 egg yolks 1/2 to 3/4 cup honey Almond Nougatine, recipe follows Sesame Seed Cups, recipe follows 1/2 cup sugar 1/3 cup sliced, blanched almonds 1 1/4 cups sesame seeds 3/4 cup sugar 3/4 cup (4 to 5) egg whites 3 tablespoons unsalted butter, melted 1 tablespoon sifted all-purpose flour 1/2 teaspoon sesame oil (optional) Milk Instructions: In a large, heavy saucepan, bring the cream and milk to a boil. In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon. Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain. Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup. Brush a small baking sheet with vegetable oil and set aside. In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool. When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use. In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered. Preheat the oven to 350 degrees F. Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart. Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack. Yield: 10 to 12 cups
Rigatoni with Cauliflower Puttanesca Kosher salt 12 ounces mezzi rigatoni 1/3 cup extra-virgin olive oil, plus more for drizzling 1 head cauliflower, cut into small florets, core finely chopped 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 4 anchovy fillets (optional) 1 14-ounce can Italian cherry tomatoes, undrained 1 tablespoon capers, drained 1/4 cup pitted kalamata or niçoise olives, chopped 1 cup chopped fresh parsley Grated parmesan cheese, for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring, until it starts browning around the edges, 5 to 8 minutes. Stir once or twice and cook until well browned and softened, 5 to 7 more minutes. Push some of the cauliflower to one side of the pot, add the garlic, red pepper flakes and anchovies and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes with their juices and season with 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes. Stir in the capers and olives. Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 minute, adding more cooking water as needed to loosen. Season with salt and stir in the parsley. Drizzle each serving with olive oil and top with parmesan.
Chocolate Zabaglione Tiramisu 6 large egg yolks, at room temperature 1/3 cup sugar 1/2 cup heavy cream, plus 1/3 cup heavy cream, chilled 1/2 cup sweet marsala wine 1/8 teaspoon fine salt 2/3 cup (4 ounces) semisweet chocolate chips 1/3 cup mascarpone, at room temperature 1 store-bought chocolate cake mix, such as Betty Crocker Super Moist Dark Chocolate, baked according to box instructions One 3.5-ounce bar white chocolate, such as Lindt, for chocolate curls Instructions: In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.) Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve.
Veggies in Yellow Curry 2 (13.5-ounce) cans coconut milk* (See Cook's Note) 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy) 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces 2 carrots, peeled and sliced into 1/4-inch thick rounds 1 small onion, chopped 1/2 red bell pepper, cored, seeded and chopped 1 (15-ounce) can baby corn, rinsed and drained 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced 5 sprigs Thai basil, with stems, plus 1/4 cup chopped * 3 kaffir lime leaves* 1 tablespoon fish sauce *Serving suggestion: steamed white rice Instructions: In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.
Pumpkin Spiced Pancakes 1 cup maple-flavored pancake syrup 5 tablespoons pecans, toasted and chopped 1 cup buttermilk pancake mix 1 cup cold water 1/3 cup canned pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Nonstick vegetable cooking spray Butter, room temperature Instructions: Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm. Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy). Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.
Catelli's Chicken Parmesan 4 boneless, skinless chicken breasts 1 bunch fresh basil 1 bunch fresh Italian parsley, some reserved for garnish 1/2 cup olive oil 8 cloves garlic 1 teaspoon salt 1 teaspoon pepper Oil, for frying (optional) 1 cup all-purpose flour Salt and pepper 4 eggs 2 cups panko 1/4 cup granulated garlic 2 cups polenta 1/4 cup mascarpone 1/4 cup grated smoked mozzarella 1/2 cup grated Parmesan 4 to 5 cloves garlic, minced 1/2 teaspoon crushed red pepper 2 tablespoons extra-virgin olive oil, plus additional for the pan One 28-ounce can crushed tomatoes 1/2 teaspoon salt 1 cup burrata 1 cup grated Parmesan, plus additional for serving Instructions: For the marinade: Pound or butterfly chicken breasts to about 1/2-inch thick. Blend basil, parsley, olive oil, garlic, salt and pepper in a blender. Pour over the chicken in a bowl and let marinate 15 minutes at room temperature, or up to overnight refrigerated. For the breading: Bring oil to 350 degrees in a deep fryer or preheat the oven to 450 degrees F. Stir together the flour and salt in a shallow bowl, then beat together the eggs and 1/2 cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl. Dredge the chicken in the flour first, followed by the eggs, then the panko. Fry until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes. For the polenta: Bring 10 cups water to a boil in a saucepan, then stir in polenta and lower the heat. Simmer, stirring regularly, until done, approximately 20 minutes. Stir in mascarpone, smoked mozzarella and Parmesan until the cheese has melted. For Domenica's sauce: Lightly saute the garlic and crushed red pepper in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes. Preheat the oven to 450 degrees F. Scoop polenta into an oiled cast-iron skillet or other ovenproof dish. Put the chicken on the polenta, then ladle Domenica's sauce over top. Scoop on burrata and Parmesan, then bake until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley.
Oven-Baked \Fried\ Chicken Nonstick cooking spray 2/3 cup instant oats 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon mustard powder 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 (4-ounce) boneless skinless chicken breast halves 2 tablespoons Dijon mustard 2 cups frozen green peas, steamed or microwaved until hot Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside. Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray. Bake 30 minutes, until golden brown and cooked through. Serve with peas.
Shandy 2 cans Sprite soda 2 bottles Harp Ale Instructions: Mix 1 part soda to 1 part ale.
Braised Dark Meat Turkey over Egg Noodles 4 to 5 pounds turkey wings and drumsticks Salt and pepper 1/4 cup vegetable oil 1 large onion, cut into 1/2-inch dice 4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice 4 stalks celery, bottoms and tips removed, halved lengthwise, and cut into 1/2-inch dice 6 ounces tomato paste 1 cup low-sodium chicken broth 1/4 cup cider vinegar 12 ounces ale or good lager beer 6 to 8 cloves garlic, peeled and smashed 1 cup pitted oil-cured olives 2 large sprigs fresh rosemary Cooked egg noodles, for serving Instructions: Generously salt and pepper the turkey. Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary. Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. Remove rosemary sprigs and serve over hot egg noodles. Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.
Gnocchi Pomodoro 1 (28-ounce) can whole Italian tomatoes 2 tablespoons olive oil 1 tablespoon chopped garlic Salt Pepper Crushed chile flakes 6 to 8 large fresh basil leaves, chopped 1/2 cup cream 6 large baking potatoes, like russets 2 egg yolks 4 ounces (1 stick) butter, melted Pinch salt Pinch white pepper Fresh grated nutmeg 2 cups flour Grated Parmesan, to serve Instructions: To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream. To make the gnocchi: Preheat the oven to 300 degrees F. Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency. In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth. Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags. Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.
Blueberry Cake Doughnuts Nonstick cooking spray 1/3 stick butter, softened 1 cup sugar Pinch of kosher salt 1 teaspoon pure vanilla extract 1 cup cake flour 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 2 extra-large eggs, plus 1 egg yolk 1 pint (2 cups) frozen blueberries, thawed 1 cup buttermilk Basic Sugar Glaze, recipe follows 3 cups powdered sugar 1/2 cup milk Pinch of kosher salt 1 tablespoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy. In a separate bowl, whisk together the flours, baking soda, and baking powder. Add the eggs and yolk to the mixer and cream until blended. In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue. Fill a large piping bag with the batter and fill each well in the pans about two-thirds full. Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts. When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside. In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
Breakfast Lasagna 1 1/2 cups chickpea flour 1/4 cup plus 8 teaspoons extra-virgin olive oil 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground coriander 1/4 teaspoon freshly ground black pepper 12 ounces finely diced pancetta 8 large eggs, at room temperature 2 cups whole milk, at room temperature One 7-ounce jar sun-dried tomatoes, drained and coarsely chopped 1/4 cup chopped fresh basil 3 tablespoons chopped fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups shredded white Cheddar (8 ounces) 2 cups shredded fontina (8 ounces) Vegetable oil cooking spray Instructions: For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes. For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside. To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve.
Turkey Meatloaf with Feta and Sun-Dried Tomatoes Vegetable cooking spray 1/2 cup plain bread crumbs 1/3 cup chopped fresh flat-leaf parsley 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes 2 cloves garlic, minced, optional 2 eggs, at room temperature, lightly beaten 2 tablespoons whole milk 1/2 cup crumbled feta cheese 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 pound ground turkey, preferably dark meat Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Crumbled Biscotti Crust with Lemon Liquor Cream and Deconstructed Lime Tart 150 grams (2/3 cup) unsalted butter 100 grams (1/2 cup) sugar 300 grams (2 1/3 cups) all-purpose flour, plus more for dusting 60 grams (3 each) egg yolks 200 grams (2/3 cup) white chocolate pastilles, couverture 20 grams (3 tablespoons) paillettes de feuilletine 80 grams (1/3 cup) lime juice 250 grams (1 1/4 cups) sugar 100 grams (5 each) egg yolks 50 grams (1 large) whole eggs Zest of 5 limes 200 grams (3/4 cup plus 2 tablespoons) unsalted butter 1 cup whipped cream 60 to 80 grams (1/4 to 1/3 cup) lemon juice 75 grams (1/3 cup) limoncello 250 grams (1 1/4 cup) sugar 100 grams (5 each) egg yolks 50 grams (1 large) whole eggs Zest of 3 lemons 150 grams (2/3 cup) unsalted butter 1 cup whipped cream 1 pint raspberries 6 blueberries 6 blackberries 1 pint strawberries, sliced 1/4 inch thick Pomegranate seeds, for garnish Edible flowers, for garnish Instructions: For the pastry/biscotti crumble: Preheat the oven to 350 degrees F. Beat the butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Turn the speed down to low, add the flour and mix to combine. Add the egg yolks and continue mixing until just combined. Turn out onto a floured work surface and lightly knead a couple of times. Wrap in plastic wrap and refrigerate for about 20 minutes. When ready, line a sheet pan with parchment paper and roll out the dough to about 3/8 inch thick. Use a 3-inch round cutter to cut out 6 rounds and place them evenly spaced on one half of the prepared pan. Place the remaining scraps on the other half of the pan and bake until lightly golden, 12 to 15 minutes. Allow to cool completely. For the white chocolate wafer: Microwave the white chocolate at 15 to 20 second intervals, stirring between each, until the chocolate is almost completely melted. When you can still see pieces of the pastilles but it's still mostly melted, remove and continue to stir the chocolate until completely smooth. Gently fold in the feuilletine. Spread out evenly on to a clean dry half sheet pan into a rectangle about 1/8 inch thick. Refrigerate until firm and crisp, about 20 minutes. Once set, use a 3-inch round cutter to cut in to 6 discs and set aside. For the lime curd: Whisk together the lime juice, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lime zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip. For the lemon curd: Whisk together the lemon juice, limoncello, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lemon zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip. To assemble the lime tarts: Pipe a thin layer of lime curd on the bottom of one of the pastry rounds, then stand some raspberries around the border of the round, nestling them along the edge of the cream. Pipe some more lime curd in the center of the berries to the tops then place a chocolate wafer on top. Pipe a little more curd on top of the wafer to secure 1 blueberry, 1 blackberry and 1 flower to the top for garnish. Repeat 5 more times. To assemble the lemon tarts: Crumble about 1/4 cup of the baked pastry scraps on the base of a small serving dish. Line the outside with sliced strawberries. Pipe the lemon curd in the center of the dish. Garnish with some pomegranate seeds and edible flowers. Repeat 5 more times. To serve: Place a lime tart on one side of a plate and a lemon cream on the other. Repeat 5 more times.
Roast Beef and Endive Salad 2 shallots, finely chopped 1/2 cup coarsely chopped walnuts 3/4 pound thick-cut deli roast beef, fat trimmed 1/4 pound gruyere cheese 5 heads endive 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh tarragon 2 tablespoons dijon mustard 2 tablespoons red wine vinegar Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil 1/3 cup coarsely chopped cornichons or dill pickles Instructions: Preheat the oven to 400 degrees F. Soak the shallots in a bowl of cold water, 10 minutes. Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool. Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into 1 1/2-by- 1/4-inch sticks. Slice each head of endive lengthwise into 6 spears. Transfer the beef, cheese and endive to a large bowl. Make the dressing: Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 teaspoon each salt and pepper. Whisk until combined. Drizzle in the olive oil, whisking until blended. Stir in the cornichons. Add the dressing to the bowl with the roast beef and toss. Divide among plates and top with the walnuts.
Parmesan Pork Chops with Arugula-Fig Salad 4 boneless center-cut pork chops (1 inch thick; about 5 ounces each) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1/4 cup grated parmesan cheese 1/2 teaspoon dried oregano Grated zest and juice of 1 lemon 1 clove garlic, grated 12 dried Mission figs, stemmed and chopped 1 5-ounce package baby arugula (about 8 cups) 1 small bulb fennel, cored and thinly sliced 1 cup fat-free seasoned croutons (about 1 1/2 ounces) Instructions: Preheat the oven to 400 degrees F and line a baking sheet with foil. Season the pork chops with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and sear until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet (reserve the skillet). Mix the parmesan, oregano, lemon zest and garlic in a small bowl. Sprinkle on the pork chops. Bake until just cooked through, about 5 minutes. Remove from the oven and let rest 5 minutes. Meanwhile, add the figs and 3 tablespoons water to the reserved skillet. Cook over medium-low heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon vegetable oil and the lemon juice; toss. Serve with the pork.
Grilled Spinach-Artichoke Stuffed Chicken Breasts 4 skinless, boneless chicken breasts (about 8 ounces each) Half of one 5-ounce package soft garlic-and-herb cheese 1 canned artichoke heart, chopped 1 1/2 tablespoons chopped fresh parsley 1 1/2 tablespoons chopped fresh dill 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 2 cups spinach leaves, stemmed Instructions: Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick. Make the filling: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper. Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil. Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
Mini Cupcake Buffet 1 box (18.25-ounce) white cake mix, divided 3 egg whites, divided 9 tablespoons vegetable oil, divided 1/3 cup plus 1 tablespoon blueberry juice, divided 1/3 cup plus 1 tablespoon pineapple juice, divided 1/3 cup plus 1 tablespoon cherry juice, divided 2 sticks butter, softened 8 ounces cream cheese, softened slightly 2 cups powdered sugar Red, blue, and yellow food coloring 24 fresh blueberries, for garnish 12 pieces dried pineapple, sliced in half, for garnish 12 maraschino cherries, stems removed and sliced in half, for garnish 3 (24-cup) mini cupcake tins 72 mini cupcake papers 3 resealable zip-top bags Instructions: Cook's Note: If you only have 1 mini cupcake tin, it is recommended that you mix up one batch of batter at a time and bake it off individually before mixing the next batter. Preheat the oven to 350 degrees F. Line 3 (24-cup) mini cupcake tins with paper liners. Evenly divide the cake mix into 3 medium bowls. In each bowl, add 1 egg white, 3 tablespoons oil, and 1/3 cup of one of the juices. Mix each for 2 minutes until the batter is well incorporated. Scoop the batter into muffin cups using a mini ice cream scoop or tablespoon measure, filling each a little more than half full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes. Remove from the oven. When cool enough to handle, place the cupcakes on a wire rack to cool completely. In a medium bowl, beat together the butter with the softened cream cheese until combined. Slowly add in the powdered sugar until completely incorporated. Evenly divide the frosting between 3 bowls. Add the remaining 1 tablespoon of one of the juices to each and mix until well combined. Add a couple drops red food coloring to the cherry flavored, a couple drops blue food coloring to the blueberry flavored, and a couple drops yellow food coloring to the pineapple flavored. Mix until well combined Place each icing into a resealable bag and snip off 1/4- inch from the bottom corners of each bag. Pipe each flavored frosting atop its corresponding cupcake. If the frosting becomes too soft, chill in the refrigerator until it firms up enough for piping. Garnish the top of each cupcake with its corresponding garnish.
Vegetable Lasagna with Homemade Pasta and Jalapeno Bechamel 4 cups all-purpose flour, plus extra for dusting 1 teaspoon salt 6 to 7 large eggs, at room temperature 1 tablespoon olive oil 2 1/2 pounds butternut squash, peeled, seeds removed, and cut into large dice 3 tablespoons olive oil 1 Vidalia onion, diced 6 cloves garlic, chopped 2 tablespoons butter 1/4 cup coarsely chopped fresh sage leaves Salt and freshly ground black pepper 1/4 cup, plus 1 tablespoon butter 1/4 cup, plus 1 tablespoon all-purpose flour 4 cups milk 3 jalapenos, halved, seeds removed and mashed in a mortar and pestle Salt 1 tablespoon olive oil 1 1/2 cups canned whole tomatoes, crushed by hands 10 sheets pasta Jalapeno bechamel 1 bunch rapini (broccoli rabe), bottoms trimmed, blanched in salted water and coarsely chopped Roasted squash filling 2 cups ricotta 1/2 cup grated Parmesan cheese 1/4 cup whole sage leaves, for garnish 3 tablespoons honey 1 teaspoon chile flakes 1 tablespoon white wine 1 bunch rapini (broccoli rabe), bottoms removed, blanched in salted water and coarsely chopped 2 cups cipollini onions, cooked in boiling water until tender and peeled 2 cloves garlic, finely chopped 3 tablespoons olive oil 1/2 cup walnuts, toasted Chile Honey Instructions: Put the flour and salt in a large bowl and make a well in the center with your hands. Put the eggs in the center of the well and gently incorporate the eggs into the flour by pulling the flour into the eggs. Dust a clean working surface with flour, remove the dough from the bowl and knead for approximately 5 minutes, until the dough becomes smooth. Shape the dough into a disk, and wrap in plastic wrap and put in the refrigerator for 30 minutes, maximum 48 hours. Put a large pot of salted water over high heat and bring to a boil. Dust a clean working surface with flour, remove the dough from the refrigerator, divide into 5 equal pieces and cover with plastic wrap to prevent the dough from drying out. Using a pasta machine, roll each piece of dough out into long thin pieces, adjusting the dial for desired thickness. Put the pasta on a tray and dust with flour. Repeat with the remaining dough, dusting the pasta with flour in between layers to prevent them from sticking to one another. Trim the sheets to fit the baking dish, if necessary. Put the remaining olive oil on a large baking sheet. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside. Preheat the oven to 400 degrees F. Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside. Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside. Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside. Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish. Layer the tomatoes, sheets of homemade pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top, submerging them in sauce. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown. Serve with Charred Rapini Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside. Preheat a grill. In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.
Wild Plant and Mussel Soup 4 tablespoons butter 4 cloves garlic, minced 1 small white onion, diced 3 cups chicken stock* (See Cook's Note) 1 cup fucus (sea vegetable, if available) 1 cup beach greens 1 cup bullwhip kelp 1 cup sea lettuce 2 pounds cleaned mussels 1 pound ramen noodles Instructions: In soup pot, saute butter, garlic, and onion. Add chicken stock. Allow stock to reduce 25 percent. Add fucus, beach greens, bullwhip kelp, and sea lettuce. When soup resumes boiling add fresh mussels and noodles. Cook until mussels open. Serve in soup bowls with fresh bread.
Deconstructed Mexican Style Corn 5 tablespoons chipotle powder 3 tablespoons kosher salt 6 ears corn 1/2 red onion, minced 1 tablespoon vegetable oil 3/4 cup crumbled cotija cheese 3/4 cup mayonnaise 2 tablespoons roughly chopped fresh cilantro Zest of 2 limes Instructions: For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container. For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.
BBQ Pulled Pork Sandwiches 4 pounds pork shoulder roast 5 to 6 whole cloves 3 tablespoons Smokey BBQ Rub, recipe follows 2 red onions, thinly sliced 16 ounces barbeque sauce 1/4 cup sugar 3 tablespoons brown sugar 2 tablespoons dark chili powder 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon fresh ground black pepper 1 tablespoon kosher salt 1 teaspoon dry mustard 1/2 teaspoon cayenne pepper Instructions: Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll. Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.
Biltmore Estate Green Tomato Jam 5 pounds large green tomatoes 5 pounds sugar 3 lemons, sliced Instructions: Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.
Eggscellent Bean and Beef Burrito 1 (10-ounce) can refried beans 1 teaspoon sour cream 6 jumbo eggs Salt and freshly ground black pepper 1 tablespoon chives, minced 2 tablespoons olive oil 1 pound ground beef 1 small onion minced 1 clove garlic minced 1 tablespoon minced poblano pepper 5 (6-inch) flour tortillas 1 cup shredded Colby cheese Salsa, for topping Sour cream, for topping Instructions: In a small bowl add refried beans and sour cream. Mix together and place in microwave for 2 minutes. Add 6 eggs and a dash of salt and pepper another bowl. Whip for 1 minute and add chives. In a large saute pan over medium high heat, add oil. Add meat and brown until cooked, approximately 6 minutes. Add onions, garlic and pepper and saute until fragrant. Season with salt and pepper and set aside. In a saute pan, add oil. Pour about 2-ounces of egg into pan. With a rubber spatula, flip eggs to cook other side. Repeat with remaining egg. Lay tortillas out on a cutting board. With a rubber spatula, spread refried beans onto tortilla. Place about a 1/2 cup of beef mixture in center. Fold tortilla into a burrito. Repeat with remaining tortillas. Wrap egg on the outside of the tortilla wrap. Top with cheese. Place in microwave for 3 minutes to melt cheese. Top with salsa and sour cream.
Sangria 1 bottle red wine, dry, full bodied 2 cups California red or black seedless grapes, picked from stem and rinsed 1 orange, sliced 1/4 with skin 1 nectarine or peach, sliced into thin wedges 2 tablespoon honey 1 cup soda water (optional) 8 California green grapes, small clusters. Instructions: Combine all ingredients except soda water in pitcher. Stir well. Refrigerate for 2-24 hours to allow flavors to meld. Add soda water if desired and serve with or without the fruit pieces, in glasses garnished with small clusters of grapes. Nutritional Stats: 1/2 cup serving: Calories 146; Protein 1g; Fat less than 1g; Calories from Fat 3%; Carbohydrate 21g; Cholesterol 0mg; Fiber 1g; Sodium 6mg.
Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter 2 teaspoons celery salt Kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 1/2 teaspoon red chile flakes 4 cloves garlic, chopped 1 lemon, halved One 4-pound organic chicken, brought to room temperature 1 hour before cooking Freshly cracked black pepper 1 1/2 pounds red bliss potatoes, quartered 3 shallots, quartered 1/4 cup extra-virgin olive oil 1 zucchini, thinly sliced 1 yellow squash, thinly sliced 1 cup fresh basil leaves, torn 1 jalapeño, thinly sliced, slices stored in ice water Instructions: Preheat a grill to 325 degrees F. In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture. Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper. Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F. Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes. Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.
Enriched Chocolate Sauce 1/2 cup heavy cream 2 tablespoons sugar 1 teaspoon ground cinnamon 1 tablespoon unsalted butter 4 ounces semisweet chocolate 2 teaspoons dark rum 1/8 teaspoon grated orange zest Instructions: In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.
Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash 1 stick butter 5 cloves garlic, sliced 2 leeks, greens and whites, cut small 2 leeks, greens and whites, cut small 1 parsnip, cut small 1 head cauliflower, chopped 2 potatoes, chopped 2 boxes (4 quarts) chicken stock 1 tablespoon fresh thyme leaves, chopped 1/8 teaspoon grated nutmeg Salt and freshly ground pepper 1/3 cup chopped pancetta Olive oil, if needed 1 potato, chopped into small cubes 1/4 cup pine nuts 1 teaspoon chopped fresh parsley Pinch paprika Salt and freshly ground pepper Instructions: For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes. Add the cauliflower, potatoes and chicken stock. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve. For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need. Once the pancetta is halfway cooked, add the potatoes and brown. Add the pine nuts, parsley paprika and some salt and pepper. Cook until the pine nuts are browned and the potatoes are brown and crisp. When ready to serve, plate the soup and top with hash.
Summer Gazpacho 10 tomatoes, quartered 1 jalapeno 6 cloves garlic 3 tablespoons olive oil Salt and freshly ground black pepper 1 link chorizo, casing removed 2 stalks celery, chopped 1/2 onion, chopped 1 carrot, chopped 1/2 cup white wine 1 tablespoon tomato paste 3 cups low-sodium chicken stock 1 (14-ounce) can diced tomatoes 1 bay leaf 5 sprigs fresh thyme 1 tablespoon cumin 1 cup heavy cream 1 pint cherry tomatoes Instructions: Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint Preheat oven to 350 degrees F. Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes. Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Spiced Gingerbread Piggies 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup light brown sugar 1/4 cup mild molasses 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon ground cinnamon 1 tablespoon ground ginger 2 teaspoons ground allspice 1/2 teaspoon baking soda 1/2 teaspoon freshly ground black pepper 1/2 teaspoon fine salt 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper Royal Icing, recipe follows 2 egg whites 3 cups confectioners' sugar, whisked to remove lumps Juice of 1/2 lemon Food coloring, optional Instructions: Combine butter, sugar, and molasses in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together. Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days. Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper. Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough. Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing. Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if using, and mix well. Place in icing bags with fine tips to decorate cookies.;
Crescent Samosas 2 tablespoons olive oil 1 garlic clove, minced 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles 1 (14 1/2-oz.) can whole new potatoes, drained, diced 1/2 teaspoon salt 1 (15-oz.) can LeSueur Very Young Small Early Peas, drained 1 teaspoon curry powder 1 1/2 teaspoons lemon juice Pepper to taste 2 (8-oz.) cans Pillsbury® Refrigerated Reduced Fat Crescent Dinner Rolls Sauce 1 cup plain yogurt 2 tablespoons chopped fresh cilantro 1/2 teaspoon cumin 1/4 teaspoon salt Dash pepper Instructions: Heat oven to 375 degrees F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. Bake at 375 for 15 to 20 minutes or until samosas are golden brown. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.;
Apple Brown Betty 1 1/2 pounds cooking apples (recommended: McIntosh or Granny Smith) 4 slices whole wheat bread 1/2 cup butter 3/4 cup packed brown sugar 2 tablespoons water Instructions: Preheat oven to 375 degrees. Peel, core and slice apples. Place the bread slices in a food processor and blend to make fresh crumbs or finely chop it up. Rub a 1-quart baking dish thickly with butter then sprinkle liberally with brown sugar. Add alternating layers of sliced apples, sugar, and bread crumbs, then repeat, ending with bread crumbs. Thickly sprinkle with sugar and dot with extra butter. Sprinkle on the water. Bake for 45 minutes to 1 hour until well browned on the top. Serve warm with vanilla ice cream.
Mimosa 1 bottle brut Champagne or sparkling white wine 1/2 gallon fresh squeezed orange juice, strained Instructions: In a large pitcher, mix the Champagne with the orange juice. Stir thoroughly. Garnish with fruit slices or sweet cherries.
Ovengold® Turkey Avocado Sandwich with Bacon 2 slices Wheat bread 1 TBSP Boar's Head Honey Mustard 1 leaf Lettuce 2 slices Tomato 4 slices Avocado 6 slices Boar's Head Ovengold® Turkey Breast 2 slices Boar's Head Sharp Wisconsin Cheddar Cheese 2 slices Boar's Head Imported Bacon, cooked Instructions: Place bread onto a clean work surface. Spread honey mustard on one side of each slice of bread. Layer ingredients on top of one slice of bread in the following order: lettuce, tomato, avocado, Ovengold Turkey Breast, cheese, then bacon. Crown with the second slice of bread (honey mustard side down) and cut diagonally to serve.
Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce 2 quarts cold water 1/2 cup kosher salt 1/2 cup granulated sugar 1 boneless turkey breast, 4 to 5 pounds Spanish Spice Rub, recipe follows Vegetable oil 4 oranges, halved Sour Orange Sauce, recipe follows Flat-leaf parsley leaves 2 tablespoons olive oil 1 medium Spanish onion, chopped 4 cloves garlic, coarsely chopped 2 cups fresh orange juice 2 teaspoons grated orange zest 1/4 cup fresh lime juice 2 tablespoons honey 4 cups homemade chicken stock Salt and freshly ground black pepper 2 tablespoons cold unsalted butter, cut into pieces 2 teaspoons chopped fresh thyme 2 tablespoons chopped fresh flat-leaf parsley Instructions: Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes. Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices. While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves. 6 tablespoons Spanish paprika 2 tablespoons cumin seeds, ground 1 tablespoon mustard seeds, ground 4 teaspoons fennel seeds, ground 4 teaspoons coarsely ground black pepper 2 teaspoons kosher salt Whisk together in a bowl. Sour Orange Sauce: Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups. Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.

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