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Sicilian Cake 2 pounds ricotta, drained well 3/4 cup sugar 2 cups heavy cream 2 teaspoons vanilla extract 1/4 cup dark rum 1 can (20 ounces) crushed pineapple, drained well 3 packages ladyfingers Chopped walnuts, semisweet chocolate chips, and glaceed cherries for garnish Instructions: In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.
Torta di Panettone: Christmas Cake 2 cups/450 ml heavy cream, cold 3 tablespoons/45 ml sugar 1 cup blueberries 1 cup/250 ml raspberries 1 cup/250 ml blackberries 1 cup/250 ml strawberries, halved 3 ounces/100 ml grappa 1 panettone cake Instructions: Place the heavy cream in a large bowl. Add 2 tablespoons sugar and whisk together until firm. In another bowl add the blueberries, raspberries, blackberries, strawberries, remaining sugar, and grappa. Allow the mixture to rest for 5 minutes and allow the sugar to marinate with the grappa. Cut the Panettone cake into approximately 1-inch to 1 1/2-inch thick slices. Reconstruct the Panettone by re-layering the slices of cake with the whipping cream and mixed fruit and juices equally in between all the layered pieces. Repeat until all the layers and cake have been reconstructed. Add any remaining juices and an optional splash of grappa on top.
My Mother's Chicken with Barbeque Sauce 3 cups ketchup 2 cups cider vinegar 1/2 cup Worcestershire sauce 1/2 cup light soy sauce 1 cup light brown sugar 1 cup dark brown sugar 2 tablespoons dry mustard (preferably Colman's) 2 tablespoons Dijon mustard 1 cup chili powder 1 \knob\ fresh ginger (about 4 inches), peeled and cut in 3 pieces 5 large cloves garlic, roughly chopped 2 lemons, cut into 1/2-inch thick slices 4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size 4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size Kosher salt Instructions: Prepare the barbeque sauce: In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces. Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce. Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run \clear\ and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top. Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl. Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.
Brats on a Stick with Sweet Mustard Glaze 1/4 cup apple jelly 1/4 cup spicy brown mustard 2 tablespoons apple cider vinegar 5 tablespoons olive oil 1 teaspoon honey BBQ seasoning mix 4 cooked bratwurst links, each sliced into 4 pieces 1 red pepper, cut into 1-inch pieces 8 medium white mushrooms, cut in half 16 frozen pearl onions, thawed Kosher salt and freshly ground black pepper Instructions: Special equipment: 8 bamboo skewers, soaked in water for 30 minutes Preheat a barbeque grill or indoor grill pan to medium heat. In a small bowl, stir together the apple jelly, mustard, apple cider vinegar, 2 tablespoons olive oil and honey BBQ seasoning. Set aside. Alternate 2 pieces of bratwurst, red pepper, mushroom and pearl onions on each of the skewers. Brush with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Place on an oiled grill and cook, 3 minutes. Flip and liberally brush with the glaze. Grill an additional 3 minutes, then flip and brush with more glaze. Grill for an addition 2 minutes per side, brushing again with the glaze. Remove from the grill and serve. Any remaining glaze can be brushed onto the skewers or served alongside as a dipping sauce.
Caprese Grilled Chicken 4 skinless, boneless chicken breasts (about 8 ounces each) 2 tablespoons extra-virgin olive oil, plus more for the grill 1 teaspoon dried oregano, plus more for topping Kosher salt and freshly ground pepper 1/2 cup pizza sauce 8 ounces fresh mozzarella, thinly sliced 1 large tomato, thinly sliced Small fresh basil leaves, for topping Red pepper flakes, for topping (optional) Instructions: Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper. Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes. Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.
Spinach Gnocchi 1 1/2 pounds russet potatoes 1 teaspoon sea salt 4 cloves garlic, peeled and smashed, plus 4 cloves, minced 1 onion, peeled, 1/2 roughly chopped and 1/2 cut into small dice 1 tablespoon olive oil 3 cups packed baby spinach 3 tablespoons white wine 1 egg 1 egg yolk 1 1/3 cup flour, plus bench flour 1/2 teaspoon freshly grated nutmeg 1/3 cup grated Parmesan, divided 1 to 2 tablespoons extra-virgin olive oil 5 tablespoons butter, divided 1 teaspoon minced garlic 1/8 teaspoon crushed red chile flakes 1/3 cup white wine 1/2 cup chicken stock 1/2 cup half-and-half 3 tablespoons grated Parmesan 1/2 teaspoon freshly cracked black pepper 1 Roma tomato, seeded and cut into 1/4-inch dice Grated Parmesan, for garnish Extra-virgin olive oil, for garnish Instructions: For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes. Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid. When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture). In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better). Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil. Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter. When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.
Tropical Honeymoon Cupcakes 1/2 cup cream of coconut, stirred before measuring 1/2 teaspoon coconut extract 1/4 teaspoon vanilla extract 2 egg whites, lightly beaten 1 egg 1 cup all-purpose flour 3/4 cup sweetened shredded coconut, coarsely ground in a food processor 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, softened and cut into tablespoons 1 1/4 cups thick mango juice 2 egg yolks 1 tablespoon plus 1 teaspoon cornstarch 1 tablespoon granulated sugar Pinch kosher salt One 8-ounce package cream cheese, softened 1/2 stick (4 tablespoons) butter, softened 2 to 3 cups confectioners' sugar 1 tablespoon finely grated orange zest 1/2 teaspoon vanilla extract 12 thin squares fresh pineapple Granulated sugar, for sprinkling 3/4 cup sweetened flaked coconut Instructions: For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined. Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds. Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting. For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups. For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups. For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes. Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes. To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut.
Almond Biscotti: Quaresimale 1 cup white sugar 1 cup brown sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon cinnamon 3 tablespoons soft unsalted butter 3 cups whole almonds (skin on) 2 beaten eggs 3 tablespoons pure vanilla 1 beaten egg mixed with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 350 degrees F. Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together. Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash. Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300-degree F oven until sufficiently dry.
Crispy Baked 'Fried' Chicken 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings) 1/2 cup all-purpose flour Kosher salt and freshly ground pepper 4 cups cornflakes 2/3 cup buttermilk 2 tablespoons Dijon mustard 1/4 teaspoon cayenne pepper 1 1/2 teaspoons paprika 3/4 teaspoon ground sage Serving suggestion: Easy Greens, recipe follows Instructions: Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour. Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate. In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs. Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens. Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper. Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
Six-Story Fruit Yogurt Parfait 3/4 cup bran flakes, divided 1/2 pint (8-ounces) heavy cream 1 (8-ounce) container plain yogurt 2 tablespoons honey 1 (8-ounce) package cream cheese, softened 2/3 cup seedless red grapes, halved 2/3 cup seedless white grapes, halved 2/3 cup blueberries 2 bananas 1 lime 2/3 cup raspberries 3/4 cup hazelnut and chocolate paste (recommended: Nutella) 6 sprigs fresh mint Instructions: Spoon 1/8 cup bran flakes into the bottom of 6 parfait glasses. Whip heavy cream until soft peaks form, and set aside briefly. In another bowl, use an electric mixer to whip together yogurt, honey, and cream cheese. Fold whipped cream into the cream cheese-yogurt mixture. Spoon 1/4 cup of the cream mixture on top of the bran flakes in each glass. In another bowl, combine, red and white grapes, and blueberries. Slice in bananas and squeeze lime juice on top to prevent oxidation. Gently fold in raspberries. Spoon 1/4 cup of the fruit over the cream in each glass. Then repeat with 1/4 cup layer of cream followed by another 1/4 cup layer of fruit. Spoon 1/8 cup hazelnut and chocolate paste on top of the second fruit layer and garnish with mint sprigs.
Blackened Salmon Hushpuppies 4 eggs 2 cups onion, grated 1 1/3 tablespoons lemon juice 1 1/2 teaspoons black pepper 4 tablespoons parsley chopped 1/2 cup milk 1 1/2 teaspoons salt 1 1/2 cups jalapenos, chopped 8 cups rice, cooked 3 pieces blackened salmon Flour, for coating 6 eggs beaten Bread crumbs Oil, for deep frying Instructions: Beat 4 eggs, add all ingredients except salmon. Flake salmon with fork and mix into rice mixture. Let stand for at least 30 minutes. Using an ice cream scoop, form into balls and dip in flour, dip in egg, dip into bread crumbs and let stand for 30 minutes before cooking. Heat oil to 350 degrees. Fry the hushpuppies until golden brown.
Smoky Eggplant Dip 2 large globe eggplants 1/4 cup chopped fresh Italian parsley 2 tablespoons chopped fresh mint 1 teaspoon chopped fresh oregano 2 tablespoons lemon juice 6 dried pequin chiles, crushed 1 teaspoon kosher salt 1/4 cup extra-virgin olive oil Flatbread or crackers, for serving Instructions: Preheat the oven to 425 degrees F. Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly. Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.
Country Quiche 1 pound ground pork sausage with sage 1 teaspoon baking powder 20 grape tomatoes, sliced in half and sprinkled with salt 6 large eggs 10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups) Salt and pepper Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients) Instructions: Preheat the oven to 350 degrees F. In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve. In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
Chickpeas with Tomatoes and Spinach 3 tablespoons olive oil 1 Spanish onion, finely chopped 4 cloves garlic, coarsely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2-inch piece fresh ginger, peeled and grated 1 fresh Thai chile, seeded and chopped 3/4 pound baby spinach leaves 3 cans chickpeas, drained, rinsed and drained again 4 plum tomatoes, finely chopped 3 tablespoons extra virgin olive oil 1/2 cup coarsely chopped flat-leaf parsley Salt and freshly ground pepper Instructions: Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted. Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
Caramelized Plum Tart 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1/2 cup slivered almond, finely ground 1/4 cup sugar 3 medium plums, pitted and cut into thin slices 2 cups vanilla ice cream Instructions: Heat the oven to 400 degrees F. Unfold the pastry on a baking sheet. Sprinkle the pastry sheet with the almonds and 2 tablespoons sugar to within 1/4-inch of the edge. Arrange the plum slices on the pastry sheet, overlapping slightly, if needed. Sprinkle the plums with the remaining sugar. Bake for 20 minutes or until the crust is golden brown. Top each serving with 1/2 cup ice cream, if desired.
California BLTs 6 thick-cut slices smoked bacon 4 slices good white bread, cut 1/2-inch thick 4 tablespoons good mayonnaise (recommended: Hellman's) 4 to 8 tender green lettuce leaves, washed and spun very dry 1 ripe Hass avocado 1/2 lemon, juiced 1 large ripe tomato, sliced 1/2-inch thick Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside. Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper. Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Red Sauce and Spaghetti 1 (28-ounce) can pelati tomatoes* 2 tablespoons extra-virgin olive oil, plus more for serving 1/3 red onion, medium diced 3 cloves garlic, sliced into chunks Pinch red pepper flakes, optional 2 handful fresh basil, torn, plus more for serving Salt and freshly ground black pepper 1 pound spaghetti, for serving Freshly grated Parmesan cheese, for serving Instructions: In a food processor, puree the tomatoes to a smooth creamy consistency. Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional. Add the tomatoes and season with salt and pepper. Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper. To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
Pigs and Mustard Greens in a Blanket Kosher salt 1 pound mustard greens, cleaned 2 tablespoons unsalted butter 1 tablespoon grapeseed oil 3 shallots, finely chopped 5 cloves garlic, finely chopped 1 jalapeno, seeded, finely chopped 1 tablespoon fine cornmeal 1/4 teaspoon cayenne pepper or 1/2 teaspoon red chile flakes 1 tablespoon Dijon mustard 1 tablespoon Japanese mayonnaise, such as Kewpie 2 cans crescent rolls, such as Pillsbury 48 cocktail-size smoked links 1 stick (8 tablespoons) unsalted butter, melted Black mustard seeds, for sprinkling Smoked flaky sea salt, such as Maldon 3/4 cup Dijon mustard 1/4 cup Japanese mayonnaise, such as Kewpie 2 teaspoons freshly ground horseradish 1/2 teaspoon kosher salt 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 350 degrees F. For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside. Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes. To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through. For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed. Plate the pigs in a blanket and serve with the chive Dijonaise.
Maple-Walnut Cake 5 large egg whites 1 1/4 cups granulated maple sugar 4 sticks unsalted butter, cut into small pieces, at room temperature 3/4 teaspoon maple extract Basic Vanilla Cake, baked and cooled, recipe follows 2 5-ounce jars walnuts in syrup, drained, syrup reserved, plus more for decorating 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract. Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes. Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Gerry's Doughnuts 1/4 cup vegetable shortening, plus more for deep frying 1 cup sugar 2 large eggs, at room temperature 1 cup canned evaporated milk 2 teaspoons vanilla extract 4 cups unbleached all-purpose flour, plus more as needed 4 teaspoons baking powder 1 1/2 teaspoons freshly grated nutmeg 1/4 teaspoon ground mace 1 teaspoon fine salt For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar Instructions: Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid. In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes. Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight. On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment. Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels. Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.) For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.
Manhattan Clam Chowder 1 1/2 tablespoons olive oil 1 large Spanish onion, chopped 1 1/2 celery stalks, chopped 7 cloves garlic, minced Pinch crushed red pepper 1/4 cup tomato paste 3 sprigs parsley 3 sprigs fresh thyme 1 bay leaf 1 large waxy-style potato (about 3/4 pound), diced 5 cups clam juice (five 8-ounce bottles clam juice) One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans) 1 tablespoon kosher salt or to taste Freshly ground black pepper 2 tablespoons chopped parsley for garnish Instructions: Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
Poppyseed Bread 4 cups flour Pinch of salt 2 tablespoons sugar 2 teaspoons dried yeast 6 ounces milk 1 lemon, zested 4 tablespoons of butter 4 tablespoons butter 4 ounces poppy seed 2 ounces honey 1/2 cup golden raisins 1/4 cup orange zest 1/2 cup ground almonds 1 egg yolk 3 tablespoons sugar 1 tablespoon milk Instructions: Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.
Indian Curried Chili and Oven Fries 2 tablespoons EVOO 2 pounds ground lamb or chicken 2 large cloves garlic, finely chopped 2 chile peppers, such as Fresno, jalapeno or finger peppers, seeded and finely chopped 1 onion, finely chopped 1 inch ginger root, grated or 1 teaspoon dried ginger powder 1 tablespoon chili powder, such as Gebhardt's 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground turmeric Salt and freshly ground black pepper Salt and freshly ground black pepper 2 tablespoons tomato paste 2 cups chicken stock 1 cup plain Greek yogurt 2 to 3 tablespoons Sriracha 3 sweet potatoes (2 to 2 1/2 pounds) Natural nonstick cooking spray Salt and freshly ground black pepper Salt and freshly ground black pepper 3 tablespoons butter 2 cloves garlic, minced 1/4 cup fresh cilantro or parsley, finely chopped Chopped fresh mint leaves Scallions Lime wedges Instructions: Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal. Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator. When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries. For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once. Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs. To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.
Coco-Nog 1 quart unsweetened vanilla almond milk Two 9-ounce containers coconut whip, defrosted 1 cup rum 1/2 cup pure maple syrup 2 tablespoons ground cinnamon 1 tablespoon vanilla extract 1 1/4 teaspoons kosher salt 1/2 teaspoon ground nutmeg Instructions: Put the almond milk, coconut whip, rum, maple syrup, cinnamon, vanilla and salt in a large bowl and whisk to combine. Sprinkle with nutmeg and serve in your favorite punch bowl or pitcher.
Homemade Chips 1 cup sherry vinegar 2 tablespoons kosher salt, plus extra for seasoning 2 tablespoons sugar 2 large baking potatoes, such as Idaho, peeled and shaved into thin slices with a veggie peeler or mandoline Peanut or veggie oil, for frying Instructions: In a large container, combine the vinegar, kosher salt, sugar and 2 cups water. Whisk or shake to combine. Toss in the potatoes and refrigerate for 24 hours. In a large wide pot, heat the oil for deep frying to 350 degrees F. Remove the potatoes from the vinegar solution and gently pat dry to remove any excess water. Set up a sheet tray lined with paper towels to land the chips on when they come out of the oil. Working in batches, fry the potatoes until they are brown and crispy. Be careful not to overcrowd the oil, overcrowding will result in greasy limp chips rather than crispy crunchy ones. When the chips come out of the oil, land them on the paper towel setup and give them a sprinkey dink of salt. Let cool and then store them in an airtight container (if you don't eat them all at once!).
Bourbon Bread Pudding 2 tablespoons butter, plus more for greasing 10 cups cubed brioche bread (from a 1-pound loaf) 1 cup chopped pecans 4 cups half-and-half 1 cup whole milk 5 eggs, beaten 1 cup packed dark-brown sugar 3 tablespoons bourbon 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon grated nutmeg Instructions: Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans. Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl. Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk. Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
Retro Caesar Salad 2 fresh lemons 2 garlic cloves, peeled and quartered 2 pasteurized eggs (these are identified in stores as \pasteurized\ and although not cooked have been sufficiently heated for food safety) 1 teaspoon Worcestershire sauce 4 boneless anchovies, optional 1/2 cup extra-virgin olive oil 1/2 baguette loaf or 1 epee (a small loaf of French bread), cut into cubes 1/4 cup olive oil 1 teaspoon garlic powder Salt Freshly ground black pepper 1 large head romaine lettuce, soaked in salt water to remove grit and dried in a salad spinner Instructions: To prepare salad dressing: Microwave lemon in a small bowl to release essential oils and set aside briefly until it has cooled off just enough to handle. One at a time through the feed tube of a running blender, add garlic clove, eggs, Worcestershire sauce, and anchovies. While the blender is still running, squeeze the lemon juice from the microwaved lemons through the feed opening, and add extra-virgin olive oil in a thin stream.; To make croutons: Preheat oven to 250 degrees F. In a mixing bowl, toss bread cubes with olive oil, sprinkle with garlic powder, salt and pepper, and toss again to coat thoroughly. Place bread cubes on a baking sheet and toast for a few minutes. Remove from oven and let cool. Remove large \spines\ from the lettuce leaves and tear tender portions of leaves into bite sized pieces. In a mixing bowl, toss dressing over romaine lettuce. Transfer to serving dishes and sprinkle with croutons.
Sweet Heat Chicken Thighs 2 tablespoons salted butter 2 tablespoons olive oil 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 1 cup chicken stock 1/2 cup low-sodium soy sauce 1/4 cup sherry 1/4 cup brown sugar 2 tablespoons hoisin 2 tablespoons sesame oil 2 yellow onions, sliced 2 tablespoons chili paste 2 tablespoon minced ginger 3 cloves garlic, minced 4 scallions, sliced 1 small butternut squash, peeled and cubed (about 2 cups) 1 bunch kale, torn and stems discarded 1/4 cup fresh cilantro leaves Instructions: Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside. Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside. Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes. Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.
Ravioli 1/4 recipe Alton Brown's Meatloaf, recipe follows 1 tablespoon balsamic vinegar 3 tablespoons grated Parmesan 1/2 teaspoon dry oregano Fresh pasta dough, recipe follows 1 egg mixed with 1 teaspoon water (eggwash) 2 tablespoons butter 1 tablespoon sliced sage 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground sirloin 18 ounces ground chuck 1 1/2 teaspoons kosher salt 1 egg 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt Instructions: For the browned butter for 10 raviolis: In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside Using the fresh pasta recipe, roll out your dough either by hand or by machine. After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles. In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer. In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. By Food Processor: In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
Amaretto Stinger 1 1/2 -ounce Amaretto 3/4-ounce white Creme de Menthe Whole almonds, for garnish Instructions: Fill a cocktail shaker half full of ice cubes. Pour all ingredients into shaker and shake well. Strain drink into a martini glass and garnish with whole almonds. Cook's Tip: Place a folded paper towel on a dessert plate and add 2 tablespoons of Amaretto. On another dessert plate, put 1 tablespoon crushed almonds. Rim the top of the martini glass with the Amaretto and crushed almonds, then pour the drink into the glass and serve.
French Dip Sandwiches 3 1/2 tablespoons unsalted butter 1 large onion, thinly sliced Kosher salt 1 1/2 cups low-sodium beef broth 1/4 teaspoon freshly grated nutmeg 1 tablespoon horseradish, plus more to taste 8 ounces gruyere cheese, thinly sliced 3/4 pound thinly sliced roast beef 4 hoagie rolls, split Instructions: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet. Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter. Cover and keep warm. Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.
Hibiscus Panna Cotta 6 hibiscus tea bags, such as The Republic of Tea 1 cup whole milk, at room temperature 4 teaspoons unflavored powdered gelatin 1 1/2 cups whipping cream, at room temperature 1/2 cup superfine sugar 2 teaspoons pure vanilla extract 1/8 teaspoon fine salt 1 cup fresh raspberries Instructions: In a small saucepan, bring 1 1/2 cups water to a boil over high heat. Turn off the heat and add the tea bags. Allow the tea to sit for 10 minutes. Place the milk in a 2-quart saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Place a sieve over the saucepan and strain the tea mixture into the milk mixture, pressing lightly on the tea bags to extract as much liquid as possible. Discard the tea bags. Stir in the cream, sugar, vanilla and salt. Stir until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and cool slightly. Pour into 6 martini glasses or 5-ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 6 hours. Garnish with fresh raspberries and serve.
Microwave Creamed Spinach 12 ounces baby spinach 1 small onion, finely chopped 1 clove garlic, minced 1 tablespoon unsalted butter, cut into small pieces Kosher salt and freshly ground black pepper 1/2 cup heavy cream 1 ounce cream cheese, cut into 4 pieces 3 tablespoons grated Parmesan Pinch cayenne pepper Pinch freshly grated nutmeg Finely grated zest and juice of 1/2 lemon 1/3 cup toasted breadcrumbs or fried onions Instructions: Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.) Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each. Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.
Grilled Grapes and Chicken Salad 8 ounces red grapes, broken into small bunches 1 tablespoon olive oil 2 tablespoons honey 1 teaspoon Dijon mustard 1/2 lemon, juiced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 stalks celery with leaves, sliced into 1/3-inch pieces 2 grilled chicken breast halves, thinly sliced crosswise 1 Granny Smith apple 1/2 cup lightly toasted walnut halves or pieces 4 Bibb lettuce leaves, for serving Prepare a grill for medium-high heat. Instructions: For the grilled grapes: Drizzle the bunched grapes with the olive oil, turning to coat. Place in a grill basket on the grill and cook, gently turning to cook evenly, until the grapes are slightly soft and beginning to char and burst, 3 to 4 minutes. When cool enough to handle, remove the grapes from the stems and set aside. For the dressing: Meanwhile, in a large bowl, whisk together the honey, Dijon mustard and lemon juice. Continue to whisk while slowly streaming in the olive oil. Season with salt and pepper. For the salad: Add the celery and chicken to the bowl with the dressing. Core, halve, then slice the apple into 1/4-inch slices, and add to the bowl. Add the walnuts and cooled grapes to the bowl and toss to coat everything with the dressing. To serve, line a salad plate with the lettuce leaves. Spoon a quarter of the chicken salad over the top of each leaf. Serve immediately.
Cha Cha Chowder 8 cups vegetable stock 3 sprigs fresh thyme 1 bay leaf Kosher salt and freshly ground black pepper 8 ears corn, kernels removed (about 6 cups) 3 tablespoons butter 3 poblano peppers, stems, seeds and ribs removed, diced 1 yellow onion, diced (about 2 cups) 12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes 1 cup half-and-half Smoked paprika, for garnish Fresh cilantro leaves, chopped, for garnish Instructions: In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the \milk\ from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme. This is your corn stock. In another large pot, melt the butter over medium heat. Add the poblanos and onions, and sweat until soft, about 15 minutes. Slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Check the seasoning and adjust. Transfer half of the soup to a blender and carefully blend until smooth. Pour this back into the pot and add the half-and-half. Thin the soup with additional water, if desired. Garnish with a couple pinches of smoked paprika and some chopped cilantro. Serve with two spoons, cuz IT'S DAT GOOD.
Lobster Deviled Eggs 2 dozen eggs 2 (1 1/4 pound) lobsters, steamed, shelled, and chopped 1 tablespoon of mustard 3 shallots 2 tablespoons of mayonnaise 2 tablespoons of capers 1 bunch of minced chives Instructions: Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.
Glazed Bonito Flakes Leftover bonito flakes from making dashi, about 1/2 cup wet 2 tablespoons mirin 2 tablespoons soy sauce 1/2 teaspoon sugar 2 tablespoons white sesame seeds, toasted Instructions: Finely chop the bonito flakes and add to an 8-inch nonstick skillet set over medium heat. Cook, stirring constantly until the flakes are fragrant, dry and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook stirring constantly until the mixture is dry and appears glazed, approximately 2 to 5 minutes. Remove from the heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles or fish.
Dunkel Infused Sun-Dried Cherry Sauce 2 cups demi-glace 4 ounces sweet cherry puree 1/2 cup tart sun-dried cherries 4 ounces Dunkel (or any high quality dark lager) Instructions: Heat demi-glace in a saute pan, add the cherry puree, dried cherries and Dunkel. Continue to cook until dried cherries begin to soften and all flavors have infused. Adjust consistency of sauce until it lightly coats the back of a spoon.
Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw 1/3 cup extra-virgin olive oil 1 tablespoon lemon zest plus 3 tablespoons lemon juice 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh parsley 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme 1/2 teaspoon finely chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cloves garlic, minced 4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note) Vegetable oil, for oiling the grill grates 1/4 cup olive oil 1/4 cup lemon juice 3 tablespoons white wine vinegar 2 tablespoons agave nectar Salt and freshly ground black pepper 1 cup sugar snap peas, cut in half 1 cup fresh cilantro leaves, chopped 3 green apples, cut into julienne 3 stalks celery, chopped 1 jalapeno, thinly sliced 1 red onion, thinly sliced Instructions: For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours. For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper. In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes. Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve the chicken with the slaw.
Roasted Asparagus 1 large bunch asparagus (about 1 pound) Extra-virgin olive oil, for tossing Kosher salt and freshly ground black pepper Instructions: Preheat an oven to 425 degrees F. Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems. Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.
Breaded Chicken Cutlets 10 slices white bread or 1 1/4 cups bread crumbs* 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme 1 teaspoon finely grated lemon zest 3/4 teaspoon kosher salt Freshly ground black pepper About 1 cup all-purpose flour, for dredging 2 large eggs, beaten 4 boneless skinless chicken breast, each about 6 ounces 1/3 to 1/2 cup oil, for shallow frying Instructions: Preheat the oven to 350 degrees F. To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper. With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper. Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges. Serving suggestion: Lemon wedges, thyme sprigs for garnish .
Roasted Carrots with Honey and Mint 1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on 3 tablespoons unsalted butter 3 tablespoons dark brown sugar 2 tablespoons honey 3 tablespoons chopped fresh mint leaves, plus more for garnish 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet. In a small saucepan, melt the butter over medium heat. When the butter has melted, remove the pan from the heat. Add the brown sugar and honey, and stir to combine. Pour the butter mixture over the carrots. Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint.
Roast Salmon with Black Pepper and Ginger on Celery Root Puree 4 (6 to 7 ounce, 3/4-inch thick) salmon fillet pieces Salt 2 tablespoons unsalted butter, melted 1 1/2 tablespoons crushed black peppercorns 1 1/2 tablespoons fresh ginger, chopped 6 tablespoons unsalted butter 3 shallots, chopped 2 garlic cloves, chopped 1 plum tomato, peeled, seeded, and chopped 2 cups Cabernet Sauvignon 1 tablespoon balsamic vinegar 1 cup chicken stock, recipe follows Salt Freshly ground pepper 2 tablespoons olive oil Celery Root Puree, recipe follows 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped About 3 1/2 quarts cold water 1 medium carrot, peeled and sliced 1 medium onion, quartered 1 small celery stalk, sliced 1 small leek, sliced 3 sprigs parsley, with stems 1 bay leaf 1/2 teaspoon whole white peppercorns 1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup heavy cream 2 tablespoons unsalted butter Freshly ground white pepper Instructions: Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed. Preheat the oven to 500 degrees F. Prepare the sauce: In a small saute pan, melt 2 tablespoons of the butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 to 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the chicken stock and reduce by half. Strain into a clean pan. Finish sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm. Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside. Divide the sauce among 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on top. Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing. Yield: about 2 quarts Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed. Yield: about 2 1/2 cups
Sausage and Green Chile Strata Crisco® Original No-Stick Cooking Spray 8 soft white bread slices, crusts trimmed 1/4 cup Crisco® Butter Shortening, melted 1/2 lb. bulk pork sausage, crumbled and cooked 1 (4 oz.) can green chiles, drained and chopped 1 cup grated sharp Cheddar cheese 6 large eggs 1 cup whole milk 1 tsp. mustard 1/2 tsp. salt 1/4 tsp. pepper Instructions: SPRAY an 8 x 8-inch glass baking dish with no-stick cooking spray. BRUSH bread slices with melted shortening. Place 4 slices in prepared dish. Top with half the sausage, chiles and cheese. Top with 4 more slices of bread, then remaining sausage and chiles. BEAT together eggs, milk, mustard, salt and pepper. Pour egg mixture over the layers; sprinkle with remaining cheese.* HEAT oven to 350 degrees F. Bake about 40 minutes or until puffed and center is set. Let stand 5 to 10 minutes before cutting into squares.
No-Pain Lo Mein 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil 1 cup (2 handfuls) snow peas, halved on a diagonal 1 red bell pepper, seeded and cut into matchstick-size pieces 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary 4 scallions, thinly sliced on a diagonal 2 cups (about 4 handfuls) fresh bean sprouts 2 inches fresh ginger root, minced or grated with hand grater 4 cloves garlic, minced 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well 1/2 cup aged tamari soy sauce 1 tablespoon toasted sesame oil, several drops Instructions: Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Saffron Scallop Gratin 1/2 cup fresh breadcrumbs 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh parsley Kosher salt Pinch of saffron threads 1 1/2 to 1 3/4 pounds large scallops (muscles removed), rinsed and patted dry 1 small onion, finely diced 2 carrots, finely diced 1 large clove garlic, chopped 1/4 teaspoon smoked paprika 1/4 cup dry white wine 2 tablespoons unsalted butter Instructions: Preheat the broiler. (If possible, position the broiler rack 3 inches from the heat.) Mix the breadcrumbs, 1 tablespoon olive oil, the parsley and a pinch of salt in a small bowl. Soak the saffron in a separate small bowl with 1 tablespoon water. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat. Add the scallops, season with salt and sear until golden, about 2 minutes. Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet). Heat the remaining 1 tablespoon olive oil in the skillet. Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes. Add the garlic and paprika and stir until toasted, about 1 minute. Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute. Stir in 1 1/2 cups water, the saffron and soaking water, and any juices from the plate of scallops. Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes. Season with salt. Remove the skillet from the heat and stir in the butter until melted. Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes. Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed.
Sweet and Sticky BBQ Beef Ribs 10 beef short ribs (about 5 inches by 2 1/2 inches) Kosher salt and freshly ground black pepper 3 1/4 cups Nancy's Quick Fix BBQ Sauce, recipe follows 2 cups beef broth 12 cloves garlic, smashed 1 onion, sliced into 1/2-inch rounds 1 bottle stout beer 3 cups chunky medium salsa, such as Pace 1/4 cup packed dark brown sugar 2 tablespoons ground cumin 2 tablespoons sweet paprika Instructions: Preheat the oven to 450 degrees F. Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes. Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes. Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours. Prepare a grill for medium heat. Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve. Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.
Pomegranate Margaritas 1/4 cup pomegranate juice, store bought is fine, plus seeds for garnish 1/3 cup Tequila Blanco (about 4 ounces) 1/8 cup Triple Sec (about 1-ounce) 1/4 cup fresh lime juice (about 2 ounces) 12 ounces ice cubes Margarita salt, optional Instructions: Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.
Honey Island Swamp Frog Leg Skewers 12 to 24 fresh frog legs 8 to 12 fresh basil leaves, chopped 1/4 cup chopped green onions or chives 1/4 cup chopped parsley leaves 2 tablespoons minced garlic Instructions: In a saute pan, simmer all ingredients except the frog legs on medium-low heat for 4 to 7 minutes. Note: If the garlic begins to brown or burn, pull the pan off immediately. Allow the mixture to cool to room temperature. Place the frog legs in a bowl and pour the cooled mixture over the frog legs. Mix until legs are covered. Place in the refrigerator for 1 to 3 hours, or cover and refrigerate overnight. Remove from the refrigerator and discard the marinade. Heat grill or pit until flames are barely present in the coals. Place 4 to 6 frog legs on each skewer, touching but not pressed together. Cook directly on the grill for 4 to 6 minutes on each side, 8 to 12 minutes total. Or cook in a medium-heat smoker for at least 12 to 20 minutes or until the meat reaches desired doneness. Serve as is or re-make the marinade and drizzle it over the legs.
Biscuits with Dirty Sausage Gravy 1 tablespoon butter 1 log package sausage (recommended: Jimmy Dean) 2 cups heavy cream 1 teaspoon hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 1/3 cup maple syrup Salt and freshly cracked black pepper 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup cold butter 1 cup whole milk All-purpose flour, for dusting Cream, for glazing Instructions: For the sausage gravy: In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste. For the biscuits: Preheat oven to 425 degrees F. In a bowl sift together the dry ingredients. Add the butter and incorporate the flour into it until the texture is consistent. Pour the milk into the flour mixture and mix with a fork until the dough begins to come together. Turn the dough out onto a lightly floured surface and roll out until it's about 1-inch thick. Cut the dough vertically and then horizontally, yielding approximately 15 square biscuits. Lay the biscuits out on a baking sheet lined with parchment paper. Glaze the top of each biscuit with a little bit of cream and place the sheet in the oven for 12 to 15 minutes, or until the biscuits turn golden in color. Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy.
Star Spangle Layered Dip Two 15-ounce cans refried beans 2 cups guacamole One 16-ounce container sour cream 4 scallions, thinly sliced, light green and white parts only 2 cups shredded Mexican blend cheese 1/4 cup chopped black olives 1 cup crumbled Cotija cheese 1 1/2 cups salsa Corn chips, for serving (I like Fritos scoops) Instructions: Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese. To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.
Savory Horseradish Panna Cotta Cooking spray 1 cup sour cream 3 tablespoons Dijon mustard 2 tablespoons prepared horseradish Kosher salt 1 3/4 cups half-and-half 2 teaspoons gelatin (from a .25-ounce package) 2 tablespoons thinly sliced fresh chives Instructions: Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer. Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly. Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined. Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
Fiesta 7 Layer Dip 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved 1 can (16 oz each) Rosarita® Traditional Refried Beans 1 container (12 oz each) refrigerated guacamole 1 container (16 oz each) sour cream 1 pkg (1.25 oz each) taco seasoning mix 1 cup shredded Cheddar and Monterey Jack cheese blend 1 can (2.25 oz each) sliced ripe olives, drained 1/4 cup sliced green onions Tortilla chips, optional Instructions: 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl. 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole. 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.
Mashed Avocado with Lime 2 ripe avocados, halved, pitted, and peeled 1 lime, juiced 2 tablespoons chopped fresh cilantro leaves 1 teaspoon salt Instructions: Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.
Scallion Pancakes With Dipping Sauce 1 1/2 cups low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon hot chili paste, such as sriracha hot chili paste 1 tablespoon sugar 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds 1 big slice fresh ginger, smashed 1/2 bunch fresh cilantro, leaves and stems 1 large egg 3/4 cup water 1 teaspoon toasted sesame oil Pinch kosher salt 1 cup all-purpose flour 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped scallion 1 tablespoon toasted sesame seeds Peanut oil, for frying Instructions: For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving. For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.
Orange Cream Pops 2 (15-ounce) cans Mandarin oranges, strained, juice reserved 1 cup sugar 1 cup heavy cream 4 ounces vanilla vodka, optional Special Equipment: 10 count (3.5-ounce) ice pop mold Instructions: For Ice Pops: In a small saucepan add the reserved Mandarin orange juice and 1 cup of sugar, and cook over medium-high heat until thick and syrupy, about 8 minutes. Let cool to room temperature. Reserve 4 orange segments for garnishing the Orange Fizz Cocktail. In a blender combine the cooled syrup with remaining oranges and puree. Reserve 1 cup of the blended orange mixture for Orange Fizz Cocktail. Add the heavy cream to the blender with remaining orange mixture and vodka, if desired, and blend until smooth. Pour into ice pop molds, cover, insert ice pop sticks and freeze until frozen, about 4 hours.
Bushmills Steak Flambe 4 steak fillets, cut into 1 inch slices 2 Tbs. oil pinch of salt freshly-ground pepper 1 cup Irish whiskey 2 cups double cream Instructions: Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately. To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes.
Citrus Tapenade 1 cup black kalamata olives, pitted, mushy olives discarded 1 medium-sized orange, zested 1 lemon, zested 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1/2 teaspoon fennel or anise seeds 1/2 teaspoon freshly ground black pepper 3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely 1 tablespoon fresh rosemary leaves 1 tablespoon olive oil Rustic crackers or bagel chips Instructions: Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off. Spread Tapenade on crisps just before serving, or let guests do it themselves.
Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce 2 tablespoons butter 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 medium Spanish onion, halved and thinly sliced Salt and freshly ground black pepper 14 large eggs 1/3 cup grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped fresh oregano 1/4 cup chopped fresh flat-leaf parsley Roasted Cherry Tomato Sauce, recipe follows Fresh basil, to garnish 3 tablespoons olive oil 1 pint cherry tomatoes, cut into quarters 2 cloves garlic, made into a paste with salt 1/4 cup chopped fresh basil, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally. Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature. Sauce: To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.
Jalapeno Honey Glazed Ham 1 fully cooked bone-in ham, shank end (about 10 pounds), at room temperature 1 to 2 hours 1/2 cup honey 1/4 cup apricot jam 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar 4 cloves garlic, smashed 2 jalapenos, seeded and diced small Zest and juice of 1 orange Freshly ground black pepper Cheeses (such as Swiss and Cheddar), deli-sliced and cut into triangles Hawaiian sweet rolls, split Mustards (such as whole-grain mustard, Dijon, yellow mustard) Mayonnaise Sliced cornichons Pickled Red Onions, recipe follows 3/4 cup red wine vinegar 2 tablespoons sugar 1/2 teaspoon kosher salt 1 bay leaf Red pepper flakes 1 large red onion, halved and sliced into 1/4-inch-thick half-moons Instructions: For the ham: Preheat the oven to 325 degrees F and adjust the oven rack to the lowest level. Using a sharp paring knife or box cutter, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern. Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes. Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, jalapeno, orange zest and juice and pepper to taste until combined. Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside. Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over. Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees F, 10 to 12 minutes per pound, about 1 hour more. Loosely cover the ham with foil and let rest 15 minutes before slicing. Serve warm or at room temperature as a main course, or prepare a sandwich bar. For the ham sandwich bar: Arrange all the ingredients on the table or counter. I like to assemble my sandwich like this: Put cheese and then a couple of slices of ham on a bun bottom. On the bun top, dollop mustard and mayo, then top with cornichons and Pickled Red Onions. Close up the sandwich. To a saucepan, add the vinegar, sugar, salt, bay leaf, red pepper flakes to taste and 1/2 cup water and bring to a boil. Put the onions in a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for 30 minutes to let cool. Cover and refrigerate until ready to use.
Provencal Tomatoes 6 ripe tomatoes (2 1/2 to 3-inches in diameter) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) 1/4 cup minced scallions, white and green parts (2 scallions) 1/4 cup minced fresh basil leaves 2 tablespoons minced fresh flat-leaf parsley 2 teaspoons minced garlic (2 cloves) 1/2 teaspoon fresh thyme leaves Kosher salt Freshly ground black pepper 1/2 cup grated Gruyere cheese Good olive oil Instructions: Preheat the oven to 400 degrees F. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
DoubleTree Signature Chocolate Chip Cookie 1/2 pound butter, softened (2 sticks) 3/4 cup, plus 1 tablespoon granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/4 teaspoons vanilla extract 1/4 teaspoon freshly squeezed lemon juice 2 1/4 cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 2/3 cups Nestlé Toll House semi-sweet chocolate chips 1 3/4 cups chopped walnuts Instructions: Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don\u2019t overmix. Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Preheat oven to 300˚ F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour.
The Ultimate Meatballs al Forno with Creamy Polenta 1/2 baguette, crust removed 1 1/4 cups milk 1 1/2 pounds ground beef sirloin 1 1/2 pounds ground pork 1/2 bunch fresh parsley 1/2 bunch basil 2 cloves garlic, finely chopped 1/2 cup extra-virgin olive oil, plus extra for drizzling 4 eggs 1/2 cup freshly grated Parmesan 1/3 cup ground pinenuts Sea salt and freshly ground black pepper 1 cup dried bread crumbs 1/2 pound chanterelle mushrooms 2 pints vine-ripened small tomatoes 1 medium ball fresh mozzarella Creamy Polenta, recipe follows 1 quart chicken stock 1 1/2 cups finely ground cornmeal 1/4 cup heavy cream 1/4 cup freshly grated Parmesan 3 tablespoons whole butter Pinch sea salt Instructions: Preheat the oven to 350 degrees F. Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs. In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish. Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes. Serve with Creamy Polenta. In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready. Yield: 6 servings Cooking Time: 15 minutes
Fried Catfish Po Boy 1/2 cup (1 stick) unsalted butter 2 garlic cloves, smashed 2 long soft-crusted French bread baguettes 6 (6-ounce) catfish fillets Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper 1 cup milk 1 large egg 1 cup yellow corn meal 1/2 cup all-purpose flour Pinch cayenne Sliced pickles 1 recipe Spicy Slaw, recipe follows Hot sauce, for serving Lemon wedges, for serving Canola oil, for frying 1 head green cabbage, shredded 2 carrots, grated 1 red onion, thinly sliced 2 green onions, chopped 1 red chile, sliced 11/2 cups mayonnaise 1/4 cup Creole mustard 1 tablespoon cider vinegar 1 lemon, juiced Pinch sugar 1/2 teaspoon celery seed Several dashes hot sauce Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F. Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through. Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot. To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.
Traditional Apple Pie 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening (recommended: Crisco) Ice water Filling, recipe follows Serving suggestion: warm with vanilla ice-cream 1/2 cup to 1 cup all-purpose flour 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans) 1 cup white sugar 1 cup brown sugar 1 teaspoon cinnamon 2 tablespoons butter Instructions: Preheat oven to 375 degrees F. In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix. Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling. Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie. Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream. In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.
Coconut Chocolate Tarts 2 16-ounce bags almond flour 1 12-ounce jar coconut oil, melted 12 fluid ounces honey 4 14-ounce cans coconut milk 1 tablespoon ancho chile powder 1 tablespoon cayenne pepper 1 tablespoon pasilla chile powder 1 tablespoon smoked sea salt 48 ounces dark chocolate chips or chunks Instructions: Preheat the oven to 400 degrees F. In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay. Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes. Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt. Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells. Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours. Serve the tarts cold.
Mug Cookie 1 tablespoon unsalted butter 1 tablespoon dark brown sugar 1 tablespoon granulated sugar 1/4 teaspoon pure vanilla extract 1 large egg yolk 3 tablespoons all-purpose flour Pinch kosher salt 2 tablespoons mix-ins, such chocolate chips, sprinkles, chopped nuts or dried fruit Flaky sea salt, optional Vanilla ice cream, for serving Instructions: Microwave the butter on high in a small microwave-safe mug until melted, 20 to 35 seconds. Tilt the mug so that the butter greases the sides. Add the brown sugar, granulated sugar, vanilla extract and egg yolk and mix with a fork until combined. Add the flour and salt and mix until just combined, then fold in the desired mix-ins. Top with the sea salt, if using. Microwave on high until the cookie is puffed and springs back when gently pressed, 60 to 75 seconds. Let sit for 1 minute before serving warm with a scoop of vanilla ice cream.
Memphis Style Dry Ribs: Corky's Ribs One 2- to 2 3/4-pound slab raw St. Louis cut pork spare ribs 1 1/2 cups water (3 parts) 1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky's) Favorite dry rib seasoning (recommended: Corky's) Instructions: Preheat a grill to medium heat with all of the coals on 1 side. Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F. Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.
Online Round 2 Recipe - Japanese Noodle Bowl 2 (14.5-ounce) cans reduced sodium chicken broth 1/4 cup reduced sodium soy sauce 1 teaspoon chopped garlic 1/4-inch piece peeled fresh ginger, finely chopped 1/2 pound noodles reserved from the Hibachi Steak recipe 2 cups reserved steak and vegetables from Hibachi Steak recipe 1 scallion, sliced Instructions: In a saucepan over medium heat, add the chicken broth, soy sauce, garlic, and ginger and bring it to a simmer. Add the noodles and cook for 1 minute. Add the beef and vegetables and cook for another 2 minutes. Divide the noodle mixture between 2 bowls and serve hot, garnished with the sliced scallion.
Chorizo Rolls with \Guachup\ 2 tablespoons vegetable oil 1 yellow onion, chopped 8 ounces guava paste 1/4 cup dark brown sugar 1/2 teaspoon ground allspice 1/4 teaspoon curry powder 2 oranges, juiced 3 limes, juiced 2 tablespoons apple cider vinegar 1 (12-ounce) package raw Mexican chorizo, casings removed 2 slices white bread, crusts removed 1 (17.3-ounce) package puff pastry, defrosted 2 large eggs plus 1 tablespoon water, for egg wash All-purpose flour, for dusting Instructions: To make the guachup, heat the vegetable oil in a saucepan over medium-high heat for 2 minutes. Add the onions and saute until soft and browned, 4 minutes. Stir in the guava paste, brown sugar, allspice, curry powder, orange juice, lime juice and vinegar. Cook over low heat until the guava paste has melted, about 15 minutes, stirring often. Remove from the heat, cool slightly, and then transfer to a blender and puree until completely smooth. Preheat your oven to 350 degrees F. Set the oven racks at the upper-middle and lower-middle positions. Line 2 baking pans with parchment paper and set aside. Heat a large skillet over medium-high heat for 1 minute. Add the chorizo and cook, breaking it up with a wooden spoon, until it is completely cooked through, about 6 minutes. Transfer the chorizo to a paper towel-lined plate to drain and cool slightly. Put the chorizo on a cutting board and chop it up into small pieces, transfer to a mixing bowl. Crumble the white bread into the chorizo and mix well to combine. Dust your work surface with flour and place 1 thawed puff pastry sheet on top, with a long edge towards you. Cut the pastry in half lengthwise, giving you 2 long strips, and then cut each strip into 3 squares. Put a heaping tablespoon of the chorizo mixture in the center of the pastry square. Brush the edge closest to you with egg wash, and, starting at the opposite edge, roll the pastry over itself to enclose the filling, turning it onto the egg-brushed edge to seal. (If at any time the pastry gets too warm and hard to handle, place it on the baking sheet and in the freezer for a few minutes to chill quickly.) Place the chorizo rolls, seam side down, on the prepared baking pan. Flatten the rolls slightly with the palm of your hand. With the tip of a knife, slash the top of the pastry 3 times. Repeat the process with the remaining sheet of puff pastry and chorizo filling. Brush the chorizo rolls with egg wash. Bake until the pastry is puffed and golden, about 20 to 25 minutes. Cool for a couple of minutes and serve warm with guachup on the side.
Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil 1 1/2 pounds salmon, cut into 1/4-inch dice 3 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 2 tablespoons finely chopped cilantro 2 tablespoons olive oil 16 roasted piquillo peppers 2 tablespoons lemon oil 1 cup olive oil, divided Zest of 2 lemons Salt and pepper, to taste Instructions: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil. Blend ingredients until smooth.
Frosty Lemon Pie 1 1/2 ounces lemon flavored vodka (recommended: Grey Goose Le Citron) 3/4 ounce agave nectar 1/2 ounce almond liqueur (recommended: Amarreto Disaronno) 1/2 lemon, cut in small pieces 1/2 cup ice Lemon Zest Meringue, recipe follows 2 egg whites 2 teaspoons sugar 1/2 ounce almond liqueur (recommended: Amarreto Disaronno) 1/2 teaspoon lemon zest Instructions: Combine ingredients in a glass and muddle, strain into a chilled martini glass, top with Lemon Zest Meringue. Place egg whites in small bowl, beat on high speed for 1 minute, add in sugar, almond liqueur, and zest. Continue beating until stiff peaks form. Put on top of drink, torch with a butane torch until tips are golden, serve immediately.
Hot Pickled Pepper Cornbread Cooking spray 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 2 teaspoons kosher salt 1/2 cup sugar 1/2 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon honey 1 cup buttermilk, at room temperature 3 large eggs, at room temperature 1 cup chopped spicy pickled peppers, drained well, at room temperature (pepperoncini work awesome here) 2 sticks unsalted butter, softened Instructions: Preheat the oven to 375 degrees F and grease a 10-inch round pan or 18 standard muffin cups with cooking spray. Get two big mixing bowls. In one, mix the flour, cornmeal, salt, sugar, baking soda and baking powder. In the other, whisk the honey, buttermilk, eggs and peppers. Make a well in the center of the flour mixture and stir in the liquid mixture. When the liquid is incorporated, mix in the butter. Pour into the pan or divide among the muffin cups, filling them to within 1/2 inch of the top. For a 10-inch pan, bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 20 to 25 minutes. Also, if you want to sneak some shredded cheddar or mozz on top before baking, I won't tell.
Kids Can Make: Biscuit Eggs Benedict 2 cups all-purpose flour 3 tablespoons chopped fresh chives, plus more for garnish 1 tablespoon baking powder 1 tablespoon sugar 1 1/2 teaspoons kosher salt, plus more for sprinkling 6 ounces fresh goat cheese, crumbled 1 cup heavy cream, plus more for brushing 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1/8 teaspoon paprika Kosher salt and freshly ground black pepper 8 slices Canadian bacon 8 large eggs Instructions: For the biscuits: Position an oven rack in the center of the oven, and preheat to 425 degrees F. Line a baking sheet with parchment. Whisk together the flour, chives, baking powder, sugar and salt in a large bowl. Add the goat cheese, and toss, using your hands to break it up into pea-sized pieces. Add the cream, and mix with a wooden spoon until combined. Let the dough stand for 5 minutes. Roll the dough out into a round that is slightly less than 1/2 inch thick. Cut out 8 biscuits with a 2 1/2-inch round cookie cutter, and arrange them about 2 inches apart on the prepared baking sheet. Brush them with more cream, and sprinkle with a little salt. Bake the biscuits until just golden, 16 to 18 minutes. Transfer them to a wire rack, and let cool. When the biscuits are cool enough to handle, split them in half. Put 2 bottom halves on each of 4 plates. For the quick hollandaise: Whisk the mayonnaise, lemon juice, paprika and 1 tablespoon water in a small bowl, and season with salt and pepper; set aside. Heat a large nonstick skillet over medium-high heat. Cook the bacon in batches until browned, 3 to 4 minutes per side. Place 1 slice of bacon on each biscuit bottom, folding if needed. Bring a wide pot with about 2 inches of water to a very gentle simmer. Break the eggs into the water, spacing them apart. Cover the pot, and turn off the heat. After 2 to 3 minutes the whites should be set and the yolks still soft. Remove the eggs with a slotted spoon, and place on top of the Canadian bacon slices. Drizzle with hollandaise, sprinkle with chives and sandwich each with a biscuit top.
Slow Cooker Baked Beans 1 bag dried navy beans, soaked overnight One 6-ounce can tomato puree 1/2 cup brown sugar 1/4 cup molasses 1 tablespoon dry mustard 8 slices bacon, cut into 1-inch pieces 1 large onion, diced 1/4 cup cider vinegar Kosher salt Instructions: Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour. Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours. Before serving, stir in the cider vinegar and season to taste with salt.
Sheet-Pan Chicken Caesar Salad 3 anchovy fillets in oil, mashed with the flat side of a knife 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice 2 small cloves garlic, grated Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 teaspoons dijon mustard 1/2 cup grated parmesan cheese 2 tablespoons chopped fresh chives, plus more for topping 1/4 cup extra-virgin olive oil 3 cups torn crusty bread (about 4 ounces) 4 skinless, boneless chicken breasts (about 6 ounces each) 2 romaine lettuce hearts, quartered lengthwise Instructions: Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing. Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate. Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice. Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.
Tuscan Chicken Cutlets with White Beans 1 1/4 pounds thin-cut chicken cutlets Kosher salt and coarsely ground pepper 1 1/2 cups all-purpose flour 1 tablespoon minced fresh rosemary 1 cup buttermilk 1/4 cup extra-virgin olive oil, plus more for frying 2 cloves garlic, minced 2 15-ounce cans cannellini beans, undrained 1/2 cup chopped fresh parsley Lemon wedges, for serving Instructions: Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate. Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm. Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt. Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.
Virginia's Green Beans Provencal Salt 1 1/2 pounds haricots verts, ends trimmed 1 tablespoon olive oil 1 clove garlic, very finely chopped 2 tomatoes, diced 15 kalamata olives, pitted and halved 2 tablespoons freshly chopped basil leaves 1 tablespoon red wine vinegar Freshly ground black pepper Instructions: Prepare an ice-water bath by filling a large bowl with ice and water Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water. In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.
Apple-Vanilla Mini Muffins with Cider Glaze 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt Large pinch freshly grated nutmeg 1/3 cup light brown sugar 4 tablespoons unsalted butter, softened 1/2 teaspoon pure vanilla extract 1 large egg 1/4 cup sour cream 1/2 small apple, peeled, cored and cut into 1/4-inch pieces (about 1/2 cup) 2 cups apple cider 1 small cinnamon stick 2 tablespoons honey 1 teaspoon confectioners' sugar Instructions: 1. For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners. 2. Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl. 3. Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula. 4. Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top. 5. Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack. 6. For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes. 7. Dip the tops of the muffins in the glaze and serve.
Spiced Bourbon with Red Wine 1/2 cup sugar 4 allspice berries 1 star anise pod 4 slices fresh ginger 3 ounces bourbon 2 ounces apple cider 1 ounce fresh orange juice 1 ounce fresh lemon juice 3 dashes of orange bitters 1/4 cup red wine Cinnamon sticks, for garnish Instructions: Make the spiced syrup: Combine the sugar, 1/2 cup water, the allspice, star anise and ginger in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from the heat and let cool completely. Strain into a liquid measuring cup. Make the cocktails: Combine the bourbon, apple cider, orange juice, lemon juice, 1 ounce of the spiced syrup (reserve the rest for more cocktails) and the orange bitters in a cocktail shaker. Fill with ice and shake vigorously until chilled, about 30 seconds. Strain into 2 ice-filled rocks glasses and top with the red wine. Garnish with cinnamon sticks.
Boston Cream Pie Unsalted butter, for the pan 1 1/4 cups cake flour 1 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, at room temperature 1 cup sugar 1/2 cup whole milk 1/3 cup vegetable oil 1 1/2 teaspoons vanilla extract 1 1/2 cups whole milk 2 teaspoons vanilla extract 2 large eggs plus 4 egg yolks 1/2 cup sugar 1/4 cup cornstarch Pinch of salt 4 ounces semisweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon vanilla extract Pinch of salt Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan. Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl. Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely. Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture. Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours. Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife. Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently. Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.
Homemade Honey BBQ Dipping Sauce 1/3 cup ketchup 2 tablespoons cider vinegar 1 tablespoon honey 1 teaspoon Worcestershire sauce Instructions: Mix together the ketchup, vinegar, honey and Worcestershire sauce in a small saucepan over low heat. Bring to a simmer and simmer for 10 minutes. Allow to cool before serving.
Ancho-Maple Cranberry Sauce 2 dried ancho chile peppers (stems removed) Pinch of baking soda 1 pound cranberries (fresh or frozen) 1/2 cup sugar 1/2 cup pure maple syrup Kosher salt 1/2 cup raisins Instructions: Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula. Add the cranberries, sugar, maple syrup and 1/4 teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raisins. Let cool. Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight.
Yalda Night Board 4 ounces feta 2/3 cup sour cream 1 tablespoon olive oil 1 clove garlic, minced 2 ounces cooked beets, cut into chunks Walnuts and pomegranate arils, for garnish 1 1/2 cups raw trail mix (almonds, raisins, hazelnuts and walnuts; see Cook's Note) 1 cup dried figs 1 cup dried apricots 1 small watermelon, cut into slices 1 large pomegranate, cut open 3 persimmons, sliced if desired (I usually slice 1 and keep 2 whole) 4 ounces feta, sliced 1 cup fresh basil leaves Crackers of choice, for serving (I love seeded ones) Instructions: For the beet-feta dip: Put the feta in a food processor and pulse to fine crumbles. Add the sour cream, olive oil and garlic. Blend until combined and creamy, about 2 minutes. Add the beets and blend until combined again, about another 2 minutes. Transfer the dip to a serving bowl and top with walnuts and pomegranate arils. For the Yalda board: Place the bowl of beet-feta dip in the middle a large wooden serving board. Add the trail mix to the board, followed by the dried figs and apricots. Arrange the watermelon, pomegranate and persimmons on the board as well. Nestle the feta and basil next to the nuts and fruit and fill the rest of the board with crackers.
Warm Autumn Cranberry Fruit Stew 6 apples, tops cut off and hollowed out 3 tablespoons unsalted butter, softened 2 tablespoons brown sugar 4 tablespoons unsalted butter 1/4 cup fresh cranberries 1/4 cup sun-dried cranberries 2 apples, medium diced 2 pears, medium diced 2 peaches, medium diced 2 plums, medium diced 1/2 cup brown sugar 1 vanilla bean, spilt 1 cup cranberry juice 1 banana, cut into 1-inch slices 2 cups almond granola Instructions: For the baked apples: Preheat the oven to 350 degrees F. Brush the inside of the hollowed out apples with the soft butter, and then coat with the sugar. Place on a baking sheet and bake for about 20 minutes. Remove from the oven and let cool for 10 minutes before filling with the fruit stew. For the fruit stew: In a large saucepan, melt the butter over medium-high heat. Add the fresh cranberries, sun-dried cranberries, apples, pears, peaches, plums, brown sugar and vanilla bean. Cook for 5 minutes, stirring occasionally. Then add the cranberry juice and cook over a simmer until the fruit is soft but not overcooked, 15 to 20 minutes. Take off the heat and stir in the banana. Fill each of the apple cups with the fruit stew and top with the almond granola. Bake for 10 minutes.
Ryder's Turkey Chili 10 to 12 dried pasilla chile peppers 4 tablespoons canola oil 1 red bell pepper, diced 1 green bell pepper, diced 1 1/2 jalapeno peppers, minced (remove seeds for less heat) 9 cloves garlic, minced 2 small red onions, diced 3 pounds coarsely ground turkey (thigh and breast meat) 3 pounds coarsely ground turkey (thigh and breast meat) 1/3 cup tomato paste 3 cups tomato sauce 1 cup low-sodium chicken broth 1 tablespoon granulated onion 2 teaspoons granulated garlic 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon ground cumin 2 teaspoons cayenne pepper Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 cups canned pinto beans with liquid 3 cups canned kidney beans with liquid 2 cups canned black beans with liquid Shredded Cheddar cheese, for garnish Saltine crackers, for serving Instructions: Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers. Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes. Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.
Crescent Samosas 2 tablespoons olive oil 1 garlic clove, minced 1 (4.5-oz.) can Old El Paso(r) 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(r) 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: 1. Heat oven to 375?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. 2. 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. 3. Bake at 375?F. for 15 to 20 minutes or until samosas are golden brown. 4. 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.;
Buffalo Chicken Salad 2 hearts romaine lettuce, chopped 1 cup shredded carrots, available in pouches 2 ribs celery with greens, chopped 1/2 cup ranch dressing 1/2 cup blue cheese crumbles 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces 1 tablespoon vegetable oil, 1 turn of the pan 2 tablespoons butter Salt and black pepper 1/4 cup hot sauce Instructions: Preheat a skillet over medium-high heat. Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
Mild Buffalo Drumsticks 2 teaspoons garlic powder 2 teaspoons sweet paprika 2 teaspoons celery salt 8 drumsticks (about 2 pounds), skin on, at room temperature 1 tablespoon canola oil 1/2 cup jarred, roasted and drained bell peppers 2 tablespoons distilled white or apple cider vinegar 1 tablespoon vinegary hot sauce, such as Frank's RedHot Kosher salt 6 tablespoons unsalted butter, softened or melted Celery sticks and ranch dressing, for serving Instructions: Preheat the oven to 425 degrees F. Place a baking rack on a baking sheet and set aside. In a large bowl combine 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon celery salt. Add the drumsticks and drizzle with the oil, then toss with the spice mixture to coat. Place the drumsticks on the rack and bake, turning the drumsticks over halfway through, until the skin is starting to crisp, 30 to 35 minutes. Meanwhile, add the peppers, vinegar, hot sauce, remaining teaspoon garlic powder, remaining teaspoon paprika, remaining teaspoon celery salt and 1/2 teaspoon kosher salt to a blender and blend until pureed. Add the butter and puree again until well-combined. Remove 1/3 cup sauce and brush it on the drumsticks. Return the drumsticks to the oven and bake until the sauce is thickened and the chicken's juices run clear when pierced with a knife or the chicken registers 165 degrees F on an instant-read thermometer (avoid touching bone), 10 minutes. Serve immediately with celery sticks, ranch dressing and the remaining Buffalo sauce.
Sauce Espagnole 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour 1 small carrot, chopped 1 stalk celery, chopped 1 small yellow onion, chopped 1 tablespoon tomato paste 1/2 cup dry white wine 8 cups good-quality low- or no-sodium brown stock, such as veal or beef stock 1 teaspoon black peppercorns 4 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 2 dried bay leaves Instructions: Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes. Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don\u2019t worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer. To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce. Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes. Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces.
Corn and Bean Medley 6 slices thick-cut bacon, diced 1 large red onion, chopped 2 teaspoons minced garlic 4 ears of corn, kernels and milk scraped from cobs (about 3 cups) 1 1/2 teaspoons finely chopped fresh thyme leaves 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 2 cups cooked pinto beans, drained (cooked until just tender)* 2 cups cooked navy or cannellini beans, drained (cooked until just tender)* 2 cups cooked black beans, drained (cooked until just tender)* 2 cups chicken stock or canned low-sodium chicken broth 1/3 cup thinly sliced green onions Instructions: In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.
Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce 1 small pineapple, peeled, cored and quartered Canola oil Salt and pepper 1 to 2 jalapeno peppers (depending on how spicy you like it), seeded and chopped 3 tablespoons rice vinegar 1 cup unsweetened coconut milk 1/4 cup chopped cilantro leaves Honey 2 tablespoons canola oil 1 small red onion, coarsely chopped 2 cloves garlic, chopped 1 cup dark rum 4 cups chicken stock 3 tablespoons molasses 2 tablespoons dark brown muscovado sugar 1 habanero chile, halved 2 cinnamon sticks 2 star anise Kosher salt 1/4 teaspoon coarse black pepper 1 1/2 pound pork tenderloin, trimmed of excess fat Green onion, thinly sliced, for garnish Cilantro leaves, for garnish Instructions: For Grilled Pineapple-Jalapeno Sauce: Heat grill to high. Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. For Rum-Molasses Glaze: Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes. Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature. For Tenderloin: Heat grill to high. Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves.
Robiola White Truffle Pizza 5 packed teaspoons fresh compressed yeast (from a 2-ounce cake) 1 tablespoon olive oil Pinch sugar 1 cup cold water 2 1/2 to 3 1/2 cups all-purpose flour 3 tablespoons whole-wheat flour 2 1/2 teaspoons salt 5 cups young fresh robiola (cheese) 5 tablespoons semolina 5 tablespoons white truffle oil 1-ounce shaved white truffles Instructions: In small bowl, stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups of all-purpose flour, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes. Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 6 balls. On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap. Preheat oven to 550 degrees F. Spread 1 cup robiola on each round of dough, leaving a 1/2 inch border around the edge. Place another piece of thin, rolled out dough on top. Dock pizza all over so cheese can ooze through. Sprinkle 1-tablespoon semolina on each of 2 baking sheets and transfer 1 pizza to each. Bake in batches in lower third of oven 10 minutes, or until crust is crisp and golden. Transfer pizzas to plates and drizzle each with 1-tablespoon truffle oil and shaved truffles. Top and bake remaining pizzas in the same manner.
Potato, Leek, and Bacon Ravioli 3/4 pound Yukon gold potatoes (3 small potatoes are best) 3 tablespoons extra-virgin olive oil 3/4 cup bacon, cut crosswise in 1/4-inch strips (about 5 ounces) 1 1/2 cups finely chopped leeks, washed and drained (2 medium leeks) 1/8 teaspoon salt Freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano or Grana Padano, for the filling Fresh pasta dough Small Shrimp and Scallion Sauce, recipe follows 1/3 cup chopped fresh Italian parsley leaves 2 tablespoons soft butter 1 cup grated Parmigiano-Reggiano or Grana Padano 1/2 cup extra-virgin olive oil 1/2 cup sliced garlic (7 or 8 fat garlic cloves) About 12 whole Tuscan-style pepperoncini in vinegar, drained, seeded and thinly sliced (about 1/4 cup) 1 pound (about 2 dozen) small shrimp, washed, peeled and deveined 1/2 teaspoon salt 1/2 cup thinly sliced scallions 2 tablespoons soft butter Instructions: Preparing the Filling: Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through. Don't let them crack or get mushy on the outside. Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick. Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat. Stir in the leeks and cook another 3 minutes or so until they're wilted and sizzling. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks. Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks. Spread and press the filling flat in the pan and let caramelize for a couple of minutes. Turn the pieces, press and fry, then repeat. When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl. Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left); add 1/2 cup Parmesan and salt and pepper, to taste. Filling the Ravioli: Roll out fresh pasta dough. For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place. Cover and cut ravioli. Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before you start the sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat and drop 2 tablespoons butter on top of the pasta and toss in. Serve right away sprinkled with Parmesan. Hot water from the pasta cooking pot Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling. Scatter the slices of pepperoncini in a hot spot; cook for 1 minute; shake the pan now and then. Push the garlic and peppers to the side, turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt and let them sizzle for 1/2 minute. Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque. Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they are sizzling. Stir in butter 2 tablespoons of butter and cook until it is melted and starts to simmer, 10 to 20 seconds. Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet and let the sauce boil for only a moment. If the pasta is ready to add turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.
Goat Cheese Quiche with Prosciutto Quiche Pastry 2 cups all-purpose flour, sifted Salt 8 ounces (2 sticks) cold butter, cubed 1/4 to 1/2 cup ice water Quiche Filling 3 large shallots, halved, skins on 1 tablespoon olive oil 2 cups 2-percent milk 3 eggs, at room temperature 4 sprigs fresh thyme, leaves picked Salt and freshly ground black pepper 4 ounces (1/2 cup) goat cheese, crumbled 2 cups baby arugula 6 pieces thinly sliced prosciutto Instructions: For the quiche pastry: In a large bowl, put the flour, salt, and butter cubes. Using the tips of your fingers, mix the ingredients until it resembles coarse cornmeal. Add the ice water a little at a time until the dough just comes together. Remove the dough from the bowl and form into a disk. Cover the disk with plastic wrap and put in the refrigerator to chill for 1 hour. Preheat oven to 375 degrees F. Lightly flour the work surface, roll-out the dough and put in a pan with a removable bottom. Allow the dough to hang over the edges. Trim the edges slightly, still leaving an overhang of dough. Poke or dock the bottom of the pastry with a fork. Put the crust on a baking tray and cover the bottom of the pastry dough with aluminum foil. Fill the crust with dried beans or pastry weights and bake for approximately 15 minutes. Remove the aluminum foil and beans, and then put the pastry back in the oven until the bottom is golden brown, approximately 10 minutes. Remove the pastry crust from the oven. While the pastry is still hot, brush a thin layer of quiche egg mixture over the bottom to seal. For the quiche filling: Preheat the oven to 375 degrees F. Put the shallots in a small saute pan skin-side up and coat with olive oil. Season the shallots with salt and roast for 30 minutes, until tender. Reduce the oven temperature to 325 degrees F. Peel the skins from the shallots and set the shallots aside. Put the milk in a pot over low heat until scalded, set aside. In a bowl, whisk the eggs, thyme, salt, and pepper until incorporated. Slowly whisk the warm milk into the egg mixture. Scatter the roasted shallots and goat cheese into the base of the pastry crust. Pour the egg mixture into the prepared quiche pastry crust. Bake in the oven for approximately 20 to 30 minutes, until the custard has set. Remove the quiche from the oven and allow to cool. Slice the quiche into portions and put the arugula and prosciutto over the quiche.
Sammy's Italian Meatballs 1 large yellow onion, diced 1 tablespoon canola oil 5 pounds Italian ground sausage 5 pounds ground beef, 80/20 blend 2 cups breadcrumbs 1 1/2 cups heavy whipping cream 1 cup shredded asiago cheese 2 tablespoons whole-grain mustard 2 tablespoons dried oregano 2 tablespoons dried thyme 4 eggs Salt and freshly ground black pepper Salt and freshly ground black pepper Serving suggestions: marinara sauce, spaghetti and/or sub roll Instructions: In a saute pan over medium-high heat, cook the diced onions and canola oil until the onions are translucent, about 5 minutes. Place the ground sausage, beef, breadcrumbs, cream, cheese, mustard, oregano, thyme, eggs and some salt and pepper in large mixing bowl. Add the sauteed onions to the bowl and mix the ingredients by hand, until completely incorporated. Preheat the oven to 375 degrees F. Form the meatball mixture by hand into balls slightly larger than a golf ball, repeat for the remaining meat. Place all the meatballs on a sheet pan and cook until fully cooked throughout, 45 minutes to 1 hour. Drain all excess grease and let the meatballs cool. Serve alone with some marinara sauce, with spaghetti and marinara or in a meatball sub sandwich.
Fettuccine Alfredo Pie Nonstick cooking spray, for greasing the pan Kosher salt and freshly cracked black pepper 1 pound fettuccine 8 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 3 large eggs 3/4 cup grated Parmesan 3/4 cup shredded mozzarella 1/2 cup heavy cream 1 tablespoon olive oil 2 tablespoons minced fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet. Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve. Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella. Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley.
BBQ Pulled Pork and Cheese Rollups 3 tablespoons dark chili powder 3 tablespoons granulated garlic 3 tablespoons mustard powder 3 tablespoons granulated onion 3 tablespoons paprika 3 tablespoons salt 3 tablespoons black pepper 1 1/2 tablespoons cayenne 1 1/2 tablespoons dried oregano 2 cups apple cider vinegar 2 cups liquid smoke 1 bone-in pork shoulder (approximately 5 pounds) Barbecue Sauce, recipe follows Five 12-ounce balls store-bought pizza dough 10 packed cups shredded smoked gouda 1 onion, chopped 3 tablespoons vegetable oil 1/4 cup chopped garlic One 28-ounce can San Marzano whole peeled tomatoes One 7-ounce can chipotle peppers in adobo, chopped with the liquid Three 20-ounce bottles ketchup 1-quart apple cider 9 ounces brown mustard 1 cup molasses 1/4 cup dark chili powder 1/4 cup paprika 1 tablespoon cayenne Instructions: Preheat the oven to 275 degrees F. Place a rack in a roasting pan. For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl. For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl. Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil. Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.) Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment. For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients. Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds. Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary. Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours. Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)
Spinach Gnocchi 1 pound yukon gold potatoes, unpeeled 2 quarts water 1/2 cup cooked and chopped spinach 2 eggs 1 cup flour 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons butter 1 tablespoon poppy seeds Instructions: Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. To the riced potatoes add the spinach and mix well. Add the eggs, one at a time, and incorporate well. Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough. Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1-inch thick. Cut the log into 1/2-inch thick round pieces. Lay the pieces out, and the back of a fork or your thumb, make an indentation on one side. Set aside and refrigerate until needed. Cook as you would pasta in several quarts of boiling water for 10 to 15 seconds. They cook very quickly and are cooked when they float to the surface. Heat the butter in a saucepan, add the poppy seeds and pour over the gnocchi in a large serving bowl.
Pizza Pumpkin Seeds 1/2 cup olive oil 1 medium pumpkin (about 10 pounds) 3 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon granulated garlic 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with 1/4 cup of the olive oil. Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick. Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes. Meanwhile, whisk together the tomato paste, oregano, granulated garlic, red pepper flakes, remaining 1/4 cup olive oil and some salt and pepper in a medium bowl. Add the baked pumpkin seeds and toss until evenly coated. Spread the seeds back on the original baking sheet and continue to bake until the seeds are golden brown, another 20 minutes. Sprinkle the seeds with the Parmesan and continue to bake until the cheese starts to turn a light golden brown, about 5 minutes more. Cool before serving.