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Comfort Me with Pears Ice cubes 2 ounces whiskey (recommended: Southern Comfort) 2 ounces pear nectar 1 tablespoon Licor 43* (See Cook's Note) 2 dashes Peychaud's bitters Seckel or other small pear, thinly sliced Instructions: Fill a cocktail shaker or small pitcher with ice. Add the whiskey liqueur, pear nectar, Licor 43 and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. In general, the drink is ready by the time the shaker mists up. Strain into a chilled cocktail glass. Serve with the pear. Drink.
Spanish Crispy Pork Chops with Rice 2 cups frozen cooked white rice 4 thin bone-in pork chops (1/2 inch thick; about 1 1/4 pounds) 1 1/2 teaspoons Sazón seasoning Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 small onion, chopped 3 cloves garlic, finely chopped 1 tablespoon tomato paste 1/2 teaspoon ground turmeric 1 15.5-ounce can pigeon peas, drained and rinsed 1/4 cup halved green olives with pimientos Chopped fresh cilantro, for topping Instructions: Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper. Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.
Avocado Shrimp Rolls 1 1/2 pounds Poached Shrimp, cut in 1/2 lengthwise, recipe follows Tarragon Mayonnaise, recipe follows 1/4 cup finely diced fennel 6 rolls 1/4 cup butter, softened 1 avocado, sliced, see Cook's Note* Preheat broiler. 1 1/2 pounds raw shrimp, peeled, deveined, tail removed Kosher salt 6 black peppercorns, whole 2 egg yolks 1 tablespoon Dijon mustard 2 tablespoons lemon juice 1 cup vegetable oil 1 teaspoon kosher salt 1 teaspoon chopped fresh tarragon leaves Instructions: Combine shrimp, mayonnaise, and fennel in a medium bowl. Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden. Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately. Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool. Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.
Christmas Tree Antipasto Salad 5 ounces baby arugula (about 8 cups) 5 ounces baby kale (about 8 cups) 2 Persian cucumbers, halved lengthwise and sliced into half moons 3 heads little gem lettuce, bases trimmed and leaves separated, or the inner leaves of Bibb lettuce 1/4 pound thinly sliced Genoa salami Three 1/4-inch-thick slices provolone (about 6 ounces) 1/4 pound thinly sliced prosciutto 1 cup cheese-stuffed small sweet piquante peppers, such as peppadews 1/2 cup jarred small whole artichoke hearts (about 8) 1/2 cup green castelvetrano olives 1/2 cup kalamata olives 1/2 cup small whole pepperoncini 6 radishes, tops trimmed 1/4 cup chopped toasted walnuts or pecans One 4-ounce goat cheese log 8 ounces ciliegine mozzarella (small balls of mozzarella), halved 1/2 cup extra-virgin olive oil 1/4 cup white balsamic vinegar 1 tablespoon honey Kosher salt and freshly ground black pepper Instructions: For the salad: Combine the baby arugula and kale in a large bowl. Arrange the leaves on a very large platter or cutting board in a Christmas tree shape that measures 16 to 18 inches tall, reserving a handful of greens. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Scatter half of the sliced cucumbers over the tree. Arrange a layer of little gem lettuce leaves to create 4 tiers on the tree; use the small inner leaves for the fourth layer at the top of the tree. Stack the sliced salami and cut out a large star using a 3 1/2-inch star cutter; reserve the scraps. Using the same cutter, cut out 2 stars from 2 slices of the provolone; reserve the scraps. Make a layered meat-and-cheese stack starting with half the salami stars, topped with a provolone star, the rest of the salami, and the second provolone star. Place the star at the top of the tree. Cut out smaller stars from the provolone scraps and the remaining provolone slice using 1-inch and 1 1/2-inch cutters. Roll up the salami scraps and prosciutto slices into flowers. Arrange the cheese stars, meat flowers, stuffed peppadews, artichoke hearts, both kinds of olives and pepperoncini on the lettuce to form a garland that zig-zags up the tree from the bottom right to the upper left. Using a bar citrus zester, zest a channel along the equator of each radish so it resembles a tree ornament. Halve each radish vertically and add the pieces to the garland. Scatter the remaining cucumber slices on the leafy parts of the tree and use the reserved greens to fill any gaps in the tree. Put the nuts on a small plate and roll the goat cheese in them to fully coat. Place the log at the bottom of the tree to form the trunk. Decorate the ground under the tree with the ciliegine mozzarella balls for snow. For the white balsamic vinaigrette: Whisk together the olive oil, vinegar, honey, 1/2 teaspoon salt and several grinds of pepper in a small bowl until well combined. Serve on the side.
Foil-Packet Fish with Lemony Herb Sauce 2 leeks (white and light green parts), halved lengthwise and sliced 1/2 inch thick 2 carrots, thinly sliced 1 15-ounce can chickpeas, drained and rinsed 1/2 cup pitted green olives (such as Castelvetrano), halved Kosher salt and freshly ground pepper 1/4 cup plus 3 tablespoons extra-virgin olive oil 4 wide strips lemon zest, plus 2 tablespoons lemon juice and wedges for serving 4 center-cut skinless cod fillets (about 6 ounces each) 1 cup fresh parsley 1/2 cup fresh mint 1 teaspoon ground coriander 1 teaspoon smoked paprika Instructions: Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate. Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside. Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined. Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.
Quick Oven Baked Potatoes 2 pounds small red and white potato, quartered 1 to 2 tablespoons olive oil 2 tablespoons chopped rosemary leaves 2 cloves garlic, minced Salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.
Swirly Tree Cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies Miniature candy-coated chocolate candies, if desired Green decorator sugar crystals, if desired Instructions: Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Divide dough in half; wrap each half in plastic wrap. Place in freezer 10 minutes. Shape half of dough into 1-inch balls. With fingers, roll each ball into 10-inch rope, about 1/4 inch wide. Break off small piece from each rope for tree trunk. Carefully place ropes on ungreased cookie sheet. With each rope, starting at top, twist rope back and forth into tree shape, gradually making larger at bottom (rows of dough should touch). If rope breaks, press dough together. Place small piece at bottom of each tree for trunk. Repeat with remaining half of dough. Decorate trees with candies to look like ornaments or lights. Place candy at top of each tree for star; sprinkle with sugar. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Add green food coloring to the dough, if desired.
Grand Marnier Souffle Pastry Cream: 2 cups plus 2 tablespoons whole milk Zest of 1 lemon 2 1/2 ounces/70 g superfine sugar 2 1/3 ounces/65 g all-purpose flour 4 large eggs Souffle: 2/3 ounce/20 g unsalted butter 6 1/8 ounces/175 g superfine sugar, plus more for coating 12 1/3 ounces/350g egg whites (from 4 eggs) 1/4 cup/5 cl orange liqueur, such as Grand Marnier 2/3 ounce/20 g potato starch 1/3 ounce/10g confectioners' sugar Instructions: For the pastry cream: Boil the milk with the lemon zest. Take the pot off the heat and strain with a fine mesh strainer. Mix the superfine sugar, flour and eggs together. Then pour the boiled milk over the mixture. Return to the heat. Let the pastry cream thicken a few minutes while stirring continuously. For the souffle: Preheat the oven to 430 degrees F/22 degrees C. Grease the souffle dishes. Then pour a little bit of sugar in and swirl, to coat the dishes. Beat the egg whites with the superfine sugar until stiff peaks form. At the last moment add the potato starch. Add the liqueur to the pastry cream and slowly add in the egg whites. Fill the souffle dishes and place them immediately in the oven for 13 minutes. After removing from the oven, immediately sprinkle the souffles with the confectioners' sugar and serve straight away. Bon appetit!
Roasted Pear and Hot House Cucumber Amuse Bouche 6 Bosc pears 1 tablespoon almond Champagne 2 pinches ground cinnamon 1 hothouse cucumber, peeled and medium-diced Instructions: Preheat the oven to 400 degrees F. Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half. On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high. Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve.
Lasagne Alla Bolognese Butter, for the pan 1/2 batch Bolognese Sauce, recipe follows 1 1/2 (9-ounce) boxes no-boil lasagne noodles Besciamella, recipe follows 3/4 cup grated Parmesan, plus more for serving Extra-virgin olive oil, for serving 1 pound ground pork 1 pound ground veal 5 tablespoons olive oil 1 cup red wine 1 red onion, medium chop 3 (28-ounce) cans pelati tomatoes* (See Cook's Notes) 3 carrots, medium chop 3 celery stalks, medium chop 5 ounces pancetta, cut into small cubes 1/2 teaspoon crushed red pepper flakes 2 handfuls fresh flat-leaf parsley, leaves picked and chopped 1 pound ground beef Kosher salt and freshly ground black pepper 1 cup whole milk 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter the lasagne pan well and add a very thin layer of meat sauce. Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce. When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan. Bake for about 30 minutes. Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes. Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste. Bolognese Sauce: Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan. Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off. Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Chocolate Mousse with Blackberry Sauce 8 ounces dark chocolate pastilles, such as Valrhona Manjari 1 teaspoon instant espresso powder 12 ounces heavy cream 1 tablespoon sugar 1/2 teaspoon vanilla extract 3 large egg whites, at room temperature Blackberry Sauce, recipe follows Grated dark chocolate, for garnish Whipped cream, optional, for serving 1 pint fresh blackberries 2 tablespoons sugar 1 lemon, juiced 2 tablespoons blackberry liqueur Instructions: Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes. Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes. Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside. Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using. Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.
Red Wine and Port Poached Pears with Mascarpone 1 1/2 cups ruby port 1 1/2 cups red wine 1 1/4 cups sugar 2 star anise 2 cinnamon sticks 1 bundle thyme 1 lemon, zested, not grated, but in big strips for easy removal 1/2 vanilla bean, split and seeds scraped 3 Bosc pears, peeled, halved and cored 1 pint mascarpone cheese, at room temperature 1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler Instructions: In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid. Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl. Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve. Voila!
Earl Grey-Spiked Chocolate Truffles 1 1/2 cups creme fraiche or sour cream 2 tablespoons Earl Grey tea leaves 12 ounces best-quality bittersweet chocolate, chopped with a heavy knife 1 1/2 pounds semisweet chocolate 1 1/2 cups unsweetened Dutch-processed cocoa powder Instructions: In a saucepan, combine the creme fraiche and tea and bring to a boil over medium heat. As soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not hard. The next day, using a pastry bag fitted with a large plain tip, pipe bite-size \kisses\ (like Hershey's Kisses) of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight. In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. (You can sift the unused cocoa and use it for another purpose.) Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.
Warm Grape Cake 1/2 stick unsalted butter, plus extra for pan, softened 3/4 cup granulated sugar 2 eggs, at room temperature 1 lemon, zested 1 1/2 cups all-purpose flour, plus 1 tablespoon, sifted, divided 3/4 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/2 cup whole milk, room temperature 1/3 cup golden raisins 1 1/2 cups fresh seedless grapes, stemmed, washed, dried and halved, divided 1 cup heavy cream, cold 1 tablespoon confectioners' sugar, sifted 1/2 teaspoon almond extract 3 tablespoons to 1/4 cup honey 1 small ginger knob, peeled and grated, about 1 heaping tablespoon Instructions: This cake is very simple to put together but you have to respect 1 rule: temperature. It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter. Preheat the oven to 350 degrees F. Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend. Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling. Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside. Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.
Second Time Around Veal Stew \Normandy Style\ 2 tablespoons butter 1 Granny Smith apple, peeled, cored and cut into 1/2 inch dice 1/2 cup apple cider 1/2 veal stew from above 4 kirby cucumbers, seeded and diced into 3/4 inch cross pieces 1/4 cup cream, optional Instructions: Saute apple in butter until almost tender. Add the apple cider and reduce until almost entirely absorbed by the apples. Add the veal stew and cream and bring to a simmer. Set the cucumbers on the top, cover and steam for a minute or so just to heat through. Adjust the seasoning.
Roasted Leg of Lamb with Mint and Cucumber Yogurt 6 shallots, minced to yield about 3/4 cup 4 cloves garlic, minced 1/4 cup chopped fresh rosemary 2 tablespoons sugar 2 tablespoons cracked coriander seeds 1 1/2 tablespoons salt 1 tablespoon red chile flakes 1 (6 pound) bone-in leg of lamb 2 cups vegetable or chicken stock Tzatziki Sauce, recipe follows 2 cups plain yogurt Juice of 2 lemons 1 cucumber, peeled and diced 3 tablespoons chopped fresh mint 1 tablespoon minced garlic 1 tablespoon minced shallots Instructions: In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight. Preheat the oven to 375 degrees F. Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides. Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half. Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil. Stir together all the ingredients in a medium bowl until thoroughly combined. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Fish with Grilled Fruit Salsa 1 to 2 pieces watermelon (1 if large. 2 if small, sliced 1 1/2-inches thick, leave rind intact 2 pieces honeydew melon, sliced 1 1/2-inches thick, leave rind intact 1 thick lengthwise slice pineapple, peeled and cored 2 kiwi fruit, peeled, cut in 1/2 1 ripe mango, peeled, sliced into 1-inch thick pieces 3 tablespoons canola oil 1 poblano pepper 1 serrano pepper, minced 3 tablespoons chopped cilantro leaves 1 lime, zested 1/8 cup lime juice (about 2) 1/8 cup agave syrup 2 tablespoons lemon juice 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon sea salt 1/2 teaspoon sea salt 1/2 teaspoon freshly cracked black pepper 1 1/2 to 2 pounds firm white fish (ono, swordfish, mahi mahi, dorado) Instructions: Preheat grill to medium-high heat. Rub each piece lightly with canola oil. Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard. Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper. In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish. Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa.
Seared Red Fish with Blueberry BBQ Sauce 2 tablespoons butter 1/2 cup diced onion 1 clove garlic, minced 1 tablespoon dark chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon dry mustard Pinch cayenne 1/4 cup balsamic vinegar 1/4 cup red wine 2 cups ketchup 8 ounces blueberries Salt and freshly ground black pepper 1/2 cup cornmeal 1/3 cup flour 1/4 cup sugar 1 teaspoon salt 1/4 teaspoon baking soda 3/4 cup buttermilk 2 tablespoons melted butter 1 egg Grapeseed oil 12 baby carrots, halved lengthwise 2 tablespoons grapeseed oil 1 teaspoon salt Pinch pepper Eighteen 3-ounce red fish fillets Salt and freshly ground black pepper Grapeseed oil 2 tablespoons butter 24 pieces blanched asparagus Instructions: For the sauce: In a sauce pan over medium-high heat, melt the butter. Add the onions and garlic and saute until tender. Add the chili powder, coriander, cumin, dry mustard and cayenne, and saute for 2 minutes while stirring to toast the spices. Deglaze the pan with the vinegar and wine. Whisk in the ketchup and bring the sauce to a boil and add half of the blueberries. Reduce the heat to a simmer and cook the sauce for 30 minutes, stirring regularly to avoid burning. Puree the sauce with an immersion blender, and then add the remaining blueberries. Simmer for another 5 minutes and keep warm for plating. For the cornbread cakes: In a mixing bowl combine the cornmeal, flour, sugar, salt and baking soda, and stir to combine. In a separate bowl, combine the buttermilk, butter and egg, and whisk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Rest the batter for 30 minutes. On a skillet set over medium-high heat, heat some oil and pour silver-dollar-size portions of the batter on the skillet. Allow the cakes to cook until golden brown on the first side, about 3 minutes. Flip and cook to golden brown on the second side, 1 to 2 minutes. Remove from the skillet to a paper-towel-lined pate to absorb any grease. For the carrots: Preheat the oven to 450 degrees F with a large saute pan or a baking sheet in it. In a bowl, toss the carrots with the oil, salt and pepper. Remove the hot pan from the oven and spread the carrots onto the pan. The carrots should sizzle when they hit the pan. Quickly place the pan back in the oven and cook until the carrots are tender, about 15 minutes. For plating: Heat a skillet to high heat. Sprinkle the red fish fillets with salt and pepper on both sides. Heat some grape seed oil on the skillet until it just begins to smoke. Lay the fillets on the skillet, skin-side down, and cook until the skin is golden brown and releases from the skillet. Do not over crowd the pan, cook the fish in batches. In a saute pan melt the butter and toss the blanched asparagus and roasted carrots until hot. Season with salt and pepper. Spoon 1 to 2 ounces of the BBQ sauce onto one side of the plate and drag the sauce to the other side of the plate. Layer 3 cornbread cakes going in the opposite direction of the sauce. Lay 3 pieces of fish over the cakes and then lean 4 pieces of asparagus and 4 pieces of carrots on one side of the fish. Drizzle the fish with another 1 ounce of the BBQ sauce, and then serve.
Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula 1/2 cup prepared mayonnaise 4 cloves garlic, smashed to a paste Salt and freshly ground black pepper 1 medium eggplant, sliced crosswise Canola oil 2 red bell peppers 1 loaf ciabatta, sliced lengthwise in 1/2 1/2 pound fresh mozzarella, thinly sliced Fresh basil leaves Baby arugula Instructions: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving. Heat a grill to high. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
Corn Dressing for Southern Fried Chicken 2 tablespoons minced garlic 4 cups corn kernels 2 cups buttermilk 4 cups ranch dressing 4 green onions, diced Instructions: In a medium saute pan over low heat, add the corn and the garlic and stir together until heated through. Put the corn mixture into a blender and finely chop. Add the buttermilk, ranch dressing and green onions to a large bowl. Stir in the corn mixture and serve over fried chicken.
Vanilla and Raspberry Bombe Glacee 4 cups or 2 pints good quality vanilla ice cream 2 egg yolks 1/4 cup sugar 1/3 cup raspberry puree 3 tablespoons raspberry-flavored liqueur 1/2 cup heavy cream Special equipment: loaf pan Instructions: Line a loaf pan with plastic wrap, fill three-quarter full with the ice cream, cover, and freeze until firm. When hard, use a sharp knife and a soup spoon to dig a trench down the center of the ice cream, reserving the ice cream from the trench to make a top later. The trench should leave an inch of vanilla ice cream along with long ends of the pan and go 3/4 of the way down the pan. Refreeze. Choose a large metal or glass bowl that will neatly sit on a pot on the stovetop. Put 1 to 2-inches water in the pot and bring to a simmer. Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony. Add the puree, and liqueur. Set the bowl over the pot of simmering water, and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream. Remove the bowl from the heat, and set it over a large bowl full of ice cubes. Continue beating until cool. Whip the cream to soft peaks and fold it in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set. Soften the reserved \trench\ ice cream and spread it over the top to fill the pan to the brim. Freeze again. To serve, uncover the loaf mold. Wrap a towel dampened in hot water around the base and hold it upside down. Shake out. Slice with a knife, dipped first in hot water. Refreeze in slice form until ready to serve. Raspberry coulis is the right accompaniment. Serving suggestion: Raspberry coulis, for serving .
Vegoladas: Wild Greens 1 to 2 pounds vegoladas, fresh and well rinsed 1 tablespoon lard or oil 1/2 yellow onion, diced 2 dried hot red chile peppers, whole 2 to 3 cloves garlic, diced 1/4 cup canned or fresh tomato, chopped Instructions: Place the vegoladas in a colander and then into a 6-quart stock pot. Add enough water to cover the greens. Boil the greens 15 to 20 minutes or until tender. Remove the colander and drain. Let stand periodically pushing on greens with a paper towel to extract the water. Set aside. Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well.
Gojito 1 1/2 ounces rum (recommended: Bacardi Superior) 1/2 -ounce pama liqueur Handful fresh mint leaves, plus more for garnish 1/4 cup goji berries 1/2 lime, juiced, plus lime wedges for garnish 2 sugar cubes Club soda Goji juice Instructions: Combine the rum, pama liqueur, mint leaves, goji berries, lime juice and sugar cubes in a cocktail shaker and muddle. Strain into rocks glasses and top with club soda and goji juice. Garnish with lime wedges and mint sprigs.
Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 tablespoons balsamic vinegar 1 tablespoon whole-grain mustard, such as Maille Kosher salt and freshly cracked black pepper 4 large portobello mushroom caps, stems and gills removed 1 large shallot, minced 2 large cloves garlic, minced Pinch red pepper flakes 2 cups diced yellow squash (2 to 3 squash) 2 cups diced zucchini (1 to 2 zucchini) 2 plum tomatoes, diced 1/2 cup panko 1/2 cup freshly grated Parmesan 2 tablespoons minced parsley leaves Instructions: Position an oven rack 4 inches from the broiler and preheat the broiler to high. Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes. Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside. Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
Green Papaya Salad in Lettuce Wraps 1/2 cup peanut oil 1/4 cup fish sauce, such as nam pla or nuoc nam 1 tablespoon rice vinegar 1 teaspoon soy sauce 1 lime, juiced 2 teaspoons fresh ginger, minced 1 teaspoon sugar 1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce Kosher salt 1 large green papaya, peeled and julienned, see note 1 cup bean sprouts 1 medium cucumber, peeled, seeded, and julienned 1 red onion, sliced thin 1 small red chile, sliced thin Fresh cilantro leaves, for garnish Butter lettuce leaves, for serving Instructions: For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop. Taste and adjust seasoning before serving. For the salad: Combine papaya, bean sprouts, cucumber, onion, and red chile in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and surround with butter lettuce leaves.
Short Rib Stew with Vegetables and Port 1/4 cup olive oil 4 pounds boneless beef short ribs, cut into 2-inch pieces Kosher salt and freshly ground black pepper 2 medium yellow onions, cut into 1-inch pieces 6 cloves garlic, smashed and chopped 4 sprigs fresh oregano 4 sprigs fresh thyme 1/4 cup flour 4 cups beef broth 1 bottle red wine, preferably Cabernet Sauvignon 3 large carrots, chopped 3 large parsnips, chopped 2 pounds purple potatoes, scrubbed and halved 1 cup port wine 1/4 cup chopped fresh chives, optional, for garnish Instructions: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside. Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours. Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes. Serve garnished with chopped chives.
Vegetable Lentil Stew 1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 medium eggplant, peeled and chopped 1 medium zucchini, chopped 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes 1 tablespoon cumin 2 cups dried lentils, picked over for stones 1/2 cup red wine 1 20 ounce can crushed tomatoes 1 20 ounce can whole tomatoes, chopped with juices reserved 1 tablespoon oregano 1 tablespoon basil 2 cans kidney beans, black beans or white beans, drained and rinsed Salt and pepper 2 tablespoons chopped parsley Instructions: In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.
Lemon Polenta Cake Cake: 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing 1 cup superfine sugar 2 cups almond meal/flour 3/4 cup fine polenta/cornmeal 1 1/2 teaspoons baking powder (gluten-free if required) 3 eggs Zest 2 lemons (save the juice for the syrup) Syrup: Juice 2 lemons (see above) Heaping 1 cup confectioners' sugar Special Equipment: 1 (9-inch) springform pan Instructions: This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork. Either way, consider it a contender for teatime comfort and supper-party celebration alike. For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter. Preheat the oven to 350 degrees F. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan. For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan. Once the confectioners' sugar has dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its pan. Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days. Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature.
Peanut Soup 3 tablespoons butter 2 stalks celery, grated 1 onion, grated 1 tablespoon flour 5 cups chicken stock 1 cup chunk-style peanut butter 3/4 cup milk 3/4 heavy cream Hot pepper sauce, to taste Salt and pepper, to taste 1/2 cup chopped roasted peanuts Instructions: Melt the butter in a large saucepan over low heat. Add the grated celery and onion and cook them until they are translucent. Add the flour and stir until the mixture becomes a smooth paste. Cook the paste for 2 to 3 minutes; then add the chicken stock, stirring until smooth. Raise the heat slightly, and bring the soup to a boil, and add the peanut butter, stirring to make sure that it is well mixed in. Lower the heat and allow the soup to simmer for 15 minutes. Finally add the milk, cream, hot pepper sauce, salt, and pepper, and bring the soup to the boil again. Correct the seasonings and serve hot, garnishing each serving with a few roasted peanuts.
Fudge, Nut and Fluff Apple Dessert Pizza 1 tablespoon salt 1 tablespoon sugar 1 (1/4-ounce) packet fresh fast-acting yeast 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated) 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated) 3 cups all purpose flour, plus some extra for the dough board 2 tablespoons cornmeal, for the pizza stone 2 tablespoons butter 3 to 4 apples, peeled, cored and sliced, and tossed with a little bit of lemon juice to prevent oxidation (good choices are Braeburn, Gala, Jonathan, Rome Beauty) 1 teaspoon ground cinnamon 1/2 cup sugar 1/4 cup lemon juice 6 tablespoons caramel ice cream topping 6 tablespoons hazelnut and chocolate paste (recommended: Nutella) 1/2 cup mini-marshmallows 1/4 cup chocolate syrup Instructions: Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. (\Proofing\ the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time. While the dough is proofing, begin to prepare the topping. Melt the butter over medium heat in a pan with a lid. Add apples and stir gently to coat with the warm butter. Combine cinnamon and sugar and sprinkle over the apples. Stir in the lemon juice. Cover and cook over low to medium heat for about 40 minutes, or until the apples are cooked through and tender. Preheat oven to 450 degrees F. Stretch the dough out into a 14-inch circle which is thicker around the perimeter. Transfer dough to a pizza stone sprinkled with cornmeal. Top evenly with the cooked apple slices. Since the caramel topping and hazelnut, chocolate sauce are thick and awkward to spread, distribute spoonfuls of them evenly over the surface of the apple slices and the heat from the oven will make them melt onto the surface. Sprinkle with mini-marshmallows and drizzle with chocolate syrup. Bake for 10 to 15 minutes, or until the dough is nicely browned.
Garlicky Chicken Pita Wraps 3/4 teaspoon pumpkin pie spice 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely grated 1 1/4 pounds boneless, skinless chicken thighs, trimmed of excess fat, sliced 1/8-inch thick across the grain Juice of 1/2 lemon 1 teaspoon curry powder Kosher salt and freshly ground black pepper 3 pieces pocket pita bread, each separated into 2 thin rounds 1/2 cup mayonnaise 1/2 cup prepared hummus 2 whole dill pickles, each cut lengthwise into 6 spears 1 plum tomato, diced 1 1/2 cups shredded romaine or iceberg lettuce Hot sauce (optional) Instructions: Toss the chicken with the lemon juice, curry powder, pumpkin pie spice, 1 tablespoon olive oil, 1 grated garlic clove, 1 1/4 teaspoons salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium heat. Warm up the pita rounds on the skillet on one side only, about 10 to 15 seconds. Wrap the stacked pita rounds in aluminum foil to keep warm. Wipe out the pan. Add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. When the oil is just about to smoke, add the chicken and spread out in a shallow layer in the pan. Turn the heat up as high as it will go. Don't stir the chicken; allow it to develop some nice golden brown color on one side, about 4 minutes. Give the chicken a quick stir and cook for another 2 minutes to develop more color. Transfer to a bowl. Taste for seasoning and add more salt, if necessary. Mix together the mayonnaise, hummus and remaining grated garlic clove in a small bowl. Assemble the wraps: Have 6 sheets of aluminum foil or parchment paper ready. On a pita round, smear about 2 tablespoons of garlic mayonnaise hummus sauce along the middle, then top with a scant 1/2 cup chicken, a pickle spear, diced tomato, shredded lettuce, and hot sauce, if using. Roll the pita tightly around the filling. Wrap with foil to hold the roll together. Repeat with the remaining pitas.
California Brick Chicken with Apricot-Mint Chimichurri Two 4-to 5-pound whole free-range chickens 1 tablespoon chipotle chile powder 1 tablespoon ancho chile powder 2 tablespoons smoked paprika 2 teaspoons ground fennel seeds 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon sugar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil Apricot-Mint Chimichurri, recipe follows 1/2 cup dried apricots 1 teaspoon honey 1 1/4 cups fresh mint leaves 3/4 cup chopped fresh parsley 1/2 cup chopped fresh cilantro 2/3 cup red wine vinegar 4 garlic cloves, peeled 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 teaspoon ground cumin 1 teaspoon lemon zest Pinch of red pepper flakes 1 to 1 1/4 cups extra-virgin olive oil Instructions: Remove the backbone from one of the chickens. Split the breast plate and press down on the chicken in all joints to flatten it. Tuck the wings under so that the chicken lies flat. This will help it cook evenly. Repeat with the second chicken. In a small bowl, combine the chile powders, paprika, fennel, garlic powder, onion powder, oregano, sugar, salt, and pepper. Mix well, then rub the mixture all over the flattened chickens, making sure you get it into all the gaps in and around the joints. Marinate the chickens in the refrigerator for 1 hour uncovered. (Leaving the chicken uncovered helps the crust dry out and ensures you get a nice crispy skin when it cooks.) Heat a grill to medium heat and rub down the grates with a lightly oiled paper towel to clean it and create a nonstick surface. Place the chickens skin side down on the grill. Watch for flare-ups when the chicken initially hits the grill, as the fat will render and drip down. If necessary, move the chicken to a new spot out of the flames. This will occur only in the initial drop. Place foil-wrapped bricks on top of the chickens to flatten them as they cook. Cook for 15 minutes, then remove the bricks and flip the chicken. Cook for 18 to 20 minutes or until the internal temperature between the leg and thigh joint reaches 165 degrees F on an instant-read thermometer. Transfer the chickens to a cutting board and let rest for 5 minutes before slicing each one into 10 pieces. Serve with apricot-mint chimichurri. Place the apricots and honey in a glass bowl; cover with hot water and soak for 10 minutes. Meanwhile, in salted, boiling water, blanch the mint, parsley, and cilantro for about 30 seconds. Shock immediately in ice water and spread on a paper towel-lined sheet to dry. Remove the apricots from the hot water and roughly chop. In a food processor or blender, combine all ingredients except the olive oil and process until all ingredients are finely chopped. With the motor running, slowly incorporate the olive oil and pulse until just combined (the consistency should be like a thick sauce). Cover and store in the refrigerator to meld, about 10 minutes.
Apple Pie Martini 2 ounces apple flavored bourbon, such as Jim Beam Apple 1 ounce triple sec 1 ounce toasted caramel syrup 1 large egg white Pinch ground cinnamon 1 Cinnamon Sugar Straw, recipe follows 1 store-bought pie dough (9-inch round) 1 large egg, beaten with 2 tablespoons water 3 tablespoons turbinado sugar 2 teaspoons ground cinnamon Instructions: Shake the bourbon, triple sec, caramel syrup and egg white together in a cocktail shaker until your arm hurts?this step is called a dry shake. If you're using an egg white it's the most important step because the egg white has to break down before adding the ice! Add ice to the shaker and shake until cold. Strain into a martini glass. Top with cinnamon and a Cinnamon Sugar Straw. Preheat the oven to 400 degrees F. Using a knife, square off 4 sides of the pie dough. Brush a layer of egg wash over the dough and sprinkle with the turbinado sugar and cinnamon. Cut the dough into 1/2-inch-wide strips. (The strips should be at least 7 inches long to lay across a 5-inch wide martini glass.) Bake for 30 minutes, and allow to cool for at least 15 minutes before adding to a martini glass.
Sausage, Shrimp and Peppers over Cheesy Grits 2 cups low-sodium chicken stock, plus more if needed 2 cups cream, plus more if needed 4 tablespoons unsalted butter 3/4 cup grits or polenta 4 ounces American cheese, torn into pieces 1/2 cup grated Parmesan Kosher salt and freshly cracked black pepper 1 small orange bell pepper, cut in small dice 1 small red bell pepper, cut in small dice 1/2 Spanish onion, cut in small dice 3 tablespoons olive oil 1 pound Parmesan-parsley pork sausage, cut into 1/4-inch-thick rounds 4 cloves garlic, minced 1 pound uncooked large shrimp, peeled, deveined and cut into thirds 1/2 cup low-sodium chicken stock 1 tablespoon unsalted butter Chopped fresh parsley, for garnish Instructions: For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies. For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley. Serve the sausage mix over the grits.
Ovengold® Turkey Slaw Sliders 3 each Pretzel or round roll, small & sliced in half lengthwise 3 TBSP Coleslaw, prepared 3 TBSP Boar's Head Bold® Fiery Chipotle Gourmaise® 3 slices Boar's Head Muenster Cheese, sliced thin 6 slices Boar's Head Ovengold® Turkey Breast, sliced thin Instructions: Place opened rolls onto a clean work surface. Spread the Bold Fiery Chipotle Gourmaise on the top and bottom half of each roll. Top the bottom of each roll with coleslaw, cheese, and Ovengold Turkey. Crown with the top of each roll.
Mango Island Margarita Ice 2 ounces blanco tequila 1-ounce Cointreau or Triple Sec 1 lime, juiced, plus a lime wedge, for garnish 1 cup fresh mango chunks, plus a mango slice, for garnish 2 ounces sweet and sour mix Instructions: Preparation: Made in 2 parts, half frozen and half on the rocks. In a shaker tin combine ice, 1-ounce tequilla, 1/2-ounce Cointreau or Triple Sec, juice of 1/2 lime, and 1-ounce sweet and sour mix. Shake ingredients and strain over ice into a pint glass. For the second part, add the remaining ingredients, plus 1 cup of ice to a blender. Blend all the ingredients until smooth. Pour the frozen mango margarita into the pint glass with the margarita, to create a floating island and garnish with a mango slice and a lime wedge.
Chicken Enchiladas 2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 teaspoons taco seasoning 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter 1/2 medium onion, chopped Half of a 4-ounce can chopped green chiles, with liquid 4 ounces cream cheese, softened Half of a .5-ounce packet ranch seasoning, such as Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Eight 8-inch flour tortillas 3 cups shredded Monterey Jack 1 1/2 cups picante sauce Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside. Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside. Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes. Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.
Pepper Jack Mashed Potatoes 3 large russet potatoes, peeled and coarsely diced (about 2 pounds or 5 cups total) Kosher salt 2/3 cup sour cream 4 ounces cream cheese 4 ounces pepper Jack cheese, grated Coarsely ground black pepper 1/2 bunch green onions, greens sliced Instructions: Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 10 minutes. Drain and place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, cream cheese, pepper Jack and some salt and pepper, and mix until fluffy. Taste and adjust the seasoning as needed. Fold in the green onions and enjoy!
Chocolate Candy Cane Cookies 1 cup (2 sticks) salted butter, softened 1 cup powdered sugar 2 teaspoons vanilla extract 1 large egg 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon kosher salt Large handfuls of both red and green peppermint candies, plus more for serving 4 ounces almond bark or white baking chocolate Instructions: Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours. While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside. Preheat the oven to 375 degrees F. Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely. Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green. Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.
Cinnamon Oatmeal Pancakes with Honey Apple Compote 1 1/2 cups apple cider 1 tablespoon honey 2 Golden Delicious apples, peeled and cut into 1/2-inch chunks 3/4 cup whole wheat flour 3/4 cup quick-cooking oats 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 1 cup lowfat (1-percent) milk 3 tablespoons unsalted butter, melted and cooled 1 large egg 1 teaspoon canola oil Instructions: Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes. Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally. Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more. Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.
Chop-Chop Beef Stir-Fry 1/2 cup fat-free beef broth 1/2 tablespoon cornstarch 1/2 tablespoon reduced-sodium or lite soy sauce 1 1/2 cloves garlic, chopped (1/2 tablespoon) 1/4 teaspoon crushed red pepper 4 ounces raw lean filet mignon or leanest cut available, sliced Dash salt 2 cups broccoli florets 1 cup sliced mushrooms 1 cup sugar snap peas 2 tablespoons chopped scallions, plus thinly sliced scallions, for serving, optional Instructions: In a bowl, combine beef broth, cornstarch, soy sauce, garlic, and red pepper. Whisk until cornstarch dissolves. Set aside. Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes. Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes. Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes. Serve it up and season to taste with additional salt and garnish with sliced scallions, if using. Enjoy!
Cuban Beef Stew: Carne con Papas 1/4 cup olive oil 1 large white onion, cut into 1/2-inch cubes 1 tablespoon minced garlic 1 chopped green pepper 1 cup chopped canned tomatoes 1 tablespoon paprika 1 tablespoon dry oregano 1 tablespoon dry cilantro 2 1/2 pounds beef top round, cut into 1-inch cubes 1 cup dry Sherry 4 large peeled potatoes, cut into 1-inch cubes Salt and white pepper White rice, as an accompaniment Instructions: In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.
Tuna Burgers with Carrot-Ginger Sauce 1 small carrot, roughly chopped 1 1/2-inch piece ginger, peeled 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 1 tablespoon low-sodium soy sauce Pinch of sugar Kosher salt and freshly ground pepper 1 pound sushi-grade tuna 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 tablespoons low-sodium soy sauce Juice of 1/2 lime 1/4 cup chopped fresh cilantro 1 tablespoon grated fresh ginger Kosher salt and freshly ground pepper 1 cup spicy sprouts, for garnish 4 whole-grain hamburger buns 1/2 avocado, sliced Instructions: Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside. Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil. Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
Mesa Grill's Spicy Bloody Mary 20 ounces tomato juice 6 ounces vodka 2 dashes Bobby Flay's Hot Sauce 1 dash Worcestershire sauce Pinch celery salt Pinch black pepper 1 lemon, juiced Ice Celery spears, for garnish 1 jalapeno pepper, slivered, for garnish Instructions: Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.
Summer Gnocchi with Sweet Corn and Mixed Mushrooms 3 tablespoons olive oil 12 ounces sliced mixed mushrooms, such as shiitake, cremini and oyster mushrooms Kosher salt and freshly ground black pepper 1 small leek, white and light-green parts only, halved lengthwise and thinly sliced (see Cook's Note) 4 ears of corn, shucked and kernels sliced off 2 cloves garlic, thinly sliced 2 tablespoons white balsamic vinegar 2 tablespoons honey 4 tablespoons cold unsalted butter, cut into pats One 17.5-ounce package refrigerated potato gnocchi Torn fresh basil leaves, for serving Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss the mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leeks, a pinch of salt and a few grinds of pepper and cook until just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until the corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to the package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, and cook until well coated and saucy. Remove from the heat. Season with salt and pepper and top with the basil.
Bolder Burger 2 pouches (4.5 oz. each) StarKist Tuna Creations®, Herb and Garlic 1 cup bread crumbs, divided 1 cup (4 oz.) shredded Cheddar cheese 1/2 cup non-fat ranch salad dressing 1/4 cup sliced green onion 1 egg, lightly beaten 1 Tbsp. olive oil Instructions: Combine tuna, 1/2 cup bread crumbs, cheese, salad dressing, green onion and egg in medium bowl; mix well. Form into four patties; Place remaining 1/2 cup bread crumbs on a plate. Coat each side of tuna patties with bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3 to 5 minutes on each side until golden brown.
Cheddar Biscuits and Gravy 2 1/3 cups baking mix, store-bought 3 tablespoons melted butter 3/4 cup milk 1/2 cup grated Cheddar 1 cup leftover Sawmill Gravy, from Chicken Fried Steak recipe 1 tablespoon chopped fresh parsley leaves Instructions: Preheat the oven to 425 degrees F. In a large mixing bowl, stir together the baking mix, melted butter and milk until just combined, then fold in the cheese. Drop the batter into 4 even mounds on a nonstick or parchment paper lined baking sheet. Bake until golden brown, about 10 to 12 minutes. In the meantime, warm the Sawmill Gravy in a small saucepan on the stove. To serve, split the biscuits in half and dress them with some gravy. Sprinkle with fresh parsley and serve hot.
Tangerine Habanero Margarita 2 habanero chiles 4 teaspoons lime zest 1/4 cup lime juice 4 teaspoons lemon zest 1/4 cup lemon juice 1/2 cup tangerine juice 1/4 cup confectioners' sugar 1 pinch salt 2 crushed cups ice 1 cup reposado tequila 1 cup triple sec Instructions: Toast the chiles over heat or in a dry saute pan until the skin begins to blister. Set aside. Place the first 8 ingredients in a small bowl, covered with plastic film and refrigerate at 2 hours. Strain the mixture. Divide half the ice between 4 to 6 margarita glasses. Pour the citrus chile mix into a large pitcher. Add tequila, triple sec, and remaining crushed ice and stir until combined. Serve immediately.
Salsa Verde 1 bunch fresh Italian parsley 1 shallot 1 tablespoon capers Zest of 1 lemon 1/3 to 1/2 cup extra-virgin olive oil Salt and pepper Salt and pepper Instructions: Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers. Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.
Lamb Shanks with Mushroom Bolognese 6 Tbs. extra-virgin olive oil 4 lamb shanks Gray salt freshly ground black pepper 3/4-lb. mixed fresh mushrooms, (morel, shitake, chanterelle) 1 Tbs. garlic, minced 1 cup diced onion 1/2-cup diced carrot 1/2-cup diced celery 2 cups dry red wine 1 bay leaf 3 cups chicken stock (or canned low-salt chicken broth) 3 cups peeled, seeded and chopped tomatoes 1/2-lb. Orecchiette 3 Tbs. finely chopped fresh basil 1 Tbs. finely chopped fresh oregano Instructions: Preheat oven to 300 degrees F. Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate. Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly. Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper. Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated). Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain. Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.
Mixed Berry Salad 2 tablespoons low-fat yogurt (try key-lime or lemon) Juice of 1/2 lime (about 1 tablespoon) 1 tablespoon fresh mint leaves, torn 1 cup cubed cantaloupe 4 medium strawberries, stemmed and quartered 1/4 cup raspberries 1/4 cup blueberries Instructions: Whisk the yogurt, lime juice, and mint together in a medium bowl. Add the fruit and toss to combine. Serve.
Ice Cream Eggnog 1 1/2 quarts vanilla ice cream, plus additional 1/2 quart for topping 1 cup dark rum 1/2 cup cognac 1/2 cup heavy cream 1/2 cup milk 2 teaspoons pure vanilla extract Freshly grated nutmeg, for garnish Instructions: Place the ice cream, rum, cognac, heavy cream, milk and vanilla in a blender and blend until smooth. Pour into glasses, and top each glass with a scoop of ice cream. Garnish with freshly grated nutmeg and serve immediately.
Black Bean Stoup and Southwestern Monte Cristo Sandwiches 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 sprig fresh bay leaves or 1 large dried bay leaf 1 jalapeno pepper, seeded and chopped 4 cloves garlic, chopped 3 ribs celery with greens, chopped 1 large onion, chopped 1 red bell pepper, seeded and chopped 3 (15-ounce) cans black beans 2 tablespoons ground cumin 1 1/2 teaspoons coriander Salt and pepper 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided 2 cups chicken or vegetable stock 1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes 8 slices white sandwich bread 1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce ? whichever you have on hand 8 slices baked honey ham, from the deli counter 8 slices Pepper Jack cheese, from the deli counter 8 slices smoked turkey, from the deli counter 2 eggs, beaten A splash of milk 1 tablespoon butter 1/2 cup sour cream 2 to 3 scallions, chopped Instructions: Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.
Fried Frog Legs Oil, for frying 4 cups high-gluten flour 2 cups chicken fry 1/3 cup garlic powder 1/3 cup seafood seasoning, such as Old Bay 1/3 cup seasoned salt 1/3 cup black pepper House Seasoning, recipe follows 2 pounds frog legs 2 tablespoons garlic powder 2 tablespoons black pepper 2 tablespoons lemon pepper seasoning 2 tablespoons seafood seasoning, such as Old Bay 2 tablespoons seasoned salt Instructions: Preheat a fryer to 350 degrees F. Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly. Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly. Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture. Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes. Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.
White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese 1 1/2 tablespoons vegetable oil 1 cup long grain white rice 1 small onion, finely diced 2 cups hot vegetable or chicken broth, preferably homemade 1/2 teaspoon salt 3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips 1 cup fresh or thawed frozen corn kernels 1/2 cup Mexican queso fresco or feta cheese 1/2 bunch flatleaf parsley, leaves only, finely chopped Instructions: In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.
Orange and Fennel Salad 1 large fennel bulb, trimmed and thinly sliced 2 medium oranges, peeled 1 tablespoon olive oil 1 tablespoon red wine vinegar Salt and pepper 2 tablespoons sweetened dried cranberries Instructions: Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
Egg Nog Milkshake 1 cup vanilla ice cream 1 cup egg nog 6 gingersnap cookies, crumbled Fresh whipped cream, for garnish Instructions: Combine the vanilla ice cream, egg nog and 3 crumbled cookies in a blender. Blend until thick and smooth. Pour into 2 chilled glasses. Top with the fresh whipped cream and the remaining crumbled cookies.
Chocolate-Dipped Grapes 8 oz. semi-sweet chocolate Orange zest, as desired 12 small bunches of red grapes (5 to 7 grapes each) Instructions: 1. Melt chocolate according to package instructions, or melt slowly in a double boiler until thin. Do not overcook. 2. Remove from heat. Add a pinch of orange zest to the chocolate, if desired and stir. 3. Dip each grape cluster in chocolate to coat, then place on wax paper to cool. Garnish with mint sprigs if desired. Serve as a side decoration with any kind of cheesecake or custard dessert, or present them as a mini-dessert all on their own. All varieties of fresh California grapes can be used.
Italian Fondue 2 tablespoons butter 2 tablespoons fresh sage, finely chopped 2 tablespoons all-purpose flour 1 1/4 cups dry white wine 1 (16-ounce) jar Alfredo sauce 1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses) Bread slices, for dipping Red potatoes, cooked and diced, for dipping Instructions: Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.
Halvah Whipped Cream with Armenian Arak Coffee 1 cup heavy cream 1/4 cup confectioners' sugar 2 tablespoons honey 1 teaspoon vanilla extract 1/4 cup sesame tahini 4 ounces freshly brewed espresso 1 shot Armenian arak or Turkish raki Mint, for garnish Instructions: Whip the cream until thickened. Add the confectioners' sugar, honey, and vanilla and whip to shaving cream consistency. Fold in the tahini. Stir a shot of ararat into a glass of strong, iced espresso. Top with a big dollop of whipped cream and garnish with mint.
Glazed Sweet Potato and Apple Casserole 4 medium sweet potatoes 2 large apples, preferably McIntosh 1/2 teaspoon salt 2 teaspoons lemon juice 5 tablespoons butter 1/3 cup molasses 1/4 cup brown sugar 1/4 cup chopped pecans Instructions: Preheat oven to 325 degrees F. Boil sweet potatoes until tender but still firm and allow them to cool. Then peel, slice, and place in a shallow baking dish. Core and slice the apples, then sprinkle salt and lemon juice over them. In a skillet bring butter to a slow sizzle and toss apple slices around in the pan until slightly soft. Arrange apples with the sweet potatoes. Then add molasses to butter remaining in pan and bring to a boil. Pour over apples and sweet potatoes, coating well. Sprinkle brown sugar and pecans on top. Bake for 30 minutes or until brown and bubbly on top.
Chocolate Maple Walnut Praline 1 1/2 cups walnut pieces 1/2 cup pure maple syrup 2 cups granulated sugar 1/2 teaspoon fresh lemon juice 2 ounces unsweetened chocolate, chopped into 1/4-inch pieces Instructions: Preheat the oven to 325 degrees. Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature. Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat. When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use a metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside. Place the sugar and lemon juice in a 3-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve. Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts. Allow to harden at room temperature for at least 30 minutes. Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting. Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces. Store the pralines in a tightly sealed plastic container until ready to devour.
Crab Cakes 1/2 cup mayonnaise 1/4 cup panko (Japanese breadcrumbs) 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon ground ginger powder 1 teaspoon hot sauce, such as Tabasco 1 teaspoon ground white pepper 1 egg 1 pound lump crab, picked Flour, for dusting 3 tablespoons grapeseed oil, 1 ounce at a time Juice of one lemon Instructions: In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend, being careful not to break up the lumps. Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour. Next, portion the crab into 2 ounce cakes and lightly dust with flour. Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes have been cooked. Finish with the lemon juice. Keep refrigerated and covered.
Dan Dan Noodles Sea salt 1 pound flat Asian wheat noodles (such as udon) 2 teaspoons toasted sesame oil 2 tablespoons peanut oil 1 tablespoon finely grated peeled ginger 3 red Fresno chile peppers, seeded and finely chopped 2 cloves garlic, minced 8 ounces ground beef 1 tablespoon tahini (sesame paste) 1/2 cup finely diced cornichons or sweet gherkins 1 tablespoon light soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 1 teaspoon ground Sichuan peppercorns Freshly ground white pepper For the toppings: 2 cups low-sodium chicken broth 1/4 cup chili oil 1/4 cup toasted sesame oil 1/4 cup low-sodium soy sauce 1 tablespoon ground Sichuan peppercorns 3 red Fresno chile peppers, seeded and finely diced 2 large scallions, thinly sliced 1 small handful fresh cilantro, finely chopped Instructions: Make the noodles: Bring a large pot of salted water to a boil. Add the noodles, stir and cook until al dente, 2 to 4 minutes. Drain, then rinse under cold water and transfer to a bowl. Drizzle with 1 teaspoon sesame oil and toss to coat. Heat a wok or large skillet over high heat until smoking and add the peanut oil. Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes. Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl. Add the cornichons to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes. Season with white pepper and remove from the heat. Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat. Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl. Divide the noodles among bowls and sprinkle the beef mixture evenly over each. Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro.
Slow-Cooker Braised Artichokes with Toasted Garlic Breadcrumbs 8 cloves garlic, 4 peeled and smashed, 4 grated or minced 2 bay leaves 1 tablespoon black peppercorns 1 stick (8 tablespoons) unsalted butter Kosher salt and freshly ground black pepper 2 cups flavored breadcrumbs 1/2 cup grated Pecorino-Romano 5 large globe artichokes Instructions: Add 1/2 cup water and the 4 peeled and smashed cloves garlic, bay leaves and peppercorns to the insert of a 6-quart slow cooker. Heat the butter and grated garlic in a medium skillet over medium heat until the butter is melted and the garlic starts to sizzle and become aromatic, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and pepper and cook until golden and toasted, about 4 minutes more. Transfer to a bowl, and let cool. Stir in the Pecorino-Romano and 1/4 teaspoon salt until well combined. Set aside 2 tablespoons of the breadcrumb mixture for garnish. Pull off the small, tough petals near the stems of the artichokes. Cut the stems close to the base so the artichokes will stand upright. Cut off the top inch of each artichoke. Snip off any thorny tips on the remaining petals with kitchen shears. Fan out the larger leaves with your fingers. Working over the bowl with the breadcrumb mixture, spoon the crumbs into the gaps of each artichoke until they're filled all the way around. Stand the artichokes up in the slow cooker. Cover, and cook on low until the stems are tender and the leaves come loose easily when pulled, about 7 hours. Being careful of the steam, transfer the artichokes to a serving platter, and sprinkle with the reserved breadcrumbs.
Spicy Nuts 2 cups assorted unsalted nuts, such as pistachios, cashews and pecans 1 Tbs. unsalted butter 1/2-tsp. ground cinnamon 1/2-tsp. ground cumin 1 tsp. cayenne 1 tsp. salt 1 tsp. sugar Instructions: Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in the cinnamon, cumin and cayenne and toss for another minute. Spread the nuts out on a cookie sheet and sprinkle with the salt and sugar; allow to cool. Serve immediately or store the spicy nuts in an airtight container for up to 5 days.
That's Shallota Flavor Spaghetti 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 cloves garlic, finely chopped 10 shallots, halved then thinly sliced Salt and black pepper 1 pound whole-wheat spaghetti A generous handful flat-leaf parsley, chopped 1 cup grated Parmigiano-Reggiano Instructions: Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally. Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
Southern Indian Lamb Curry 1/4 cup extra-virgin olive oil 1 1/2 tablespoons cloves 1 1/2 tablespoon cumin seed 11/2 tablespoon fennel seed 1 1/2 tablespoon coriander seed 1 1/2 tablespoons turmeric 1 cinnamon stick 2 fresh bay leaves 10 fresh curry leaves 3 pounds boned shoulder lamb, cut into 1-inch cubes 1 fresh red chili 2 medium onions, roughly chopped 5 cloves garlic, peeled 2 tablespoons minced fresh ginger Kosher salt and freshly ground black pepper 5 large fresh tomatoes 1/2 cup plain unsweetened natural yogurt 1/2 bunch fresh cilantro, roughly chopped 1 scallion, cut into strips 6 cups steamed basmati rice Instructions: Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped. Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.
Watermelon Gazpacho 1 large tomato 1/2 serrano chile 2 cups cubed seedless watermelon 1 teaspoon red wine vinegar 1/4 cup extra-virgin olive oil 2 tablespoons minced red onion 1/2 English cucumber, seeded and chopped 2 tablespoons minced fresh dill, plus more for topping Kosher salt and freshly ground pepper 1/4 cup crumbled feta cheese Instructions: Puree the tomato, chile and 1 cup watermelon in a blender. Add the vinegar and olive oil and pulse. Add the red onion, cucumber and dill, season with salt and pepper and puree until smooth. Chill at least 30 minutes. Loosen with a few tablespoons water, if needed. Pour the gazpacho into chilled cups or bowls; top with dill, the feta and the remaining watermelon.
Pollo Frito 1/4 cup fresh lemon juice (2 to3 lemons, depending on size) 1/4 cup extra-virgin olive oil 1 1/2 teaspoons salt 1 (3 1/2-pound) whole frying chicken, cut into 8 pieces 1 teaspoon freshly ground black pepper 2 cups olive oil (approximate amount) 1 cup all-purpose flour (approximate amount) Lemon wedges, for garnish 6 sprigs fresh Italian parsley, for garnish Instructions: In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally. In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil. Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Quinoa Bowl with Shrimp and Vegetables 1 cup tricolor quinoa 1 large clove garlic, smashed Kosher salt and freshly ground pepper 1/2 teaspoon sugar 1/4 cup champagne vinegar or white wine vinegar 5 tablespoons extra-virgin olive oil 1 zucchini, diced 1 1/2 cups sliced sugar snap peas 3/4 cup frozen peas, thawed 2 scallions, sliced (light and dark green parts separated) 1 pound cooked large shrimp 1/4 cup thinly sliced fresh basil Instructions: Combine 2 cups water with the quinoa, garlic and a pinch each of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork. Let cool slightly, about 10 minutes. Meanwhile, stir the sugar and vinegar in a medium bowl until dissolved. Whisk in the olive oil and season with salt and pepper. Transfer half the dressing to another medium bowl. Add the zucchini, both peas and the light green parts of the scallions to one bowl; toss. Add the shrimp to the other bowl and toss. Divide the quinoa among bowls and top with the vegetable mixture and shrimp. Sprinkle with the scallion greens and basil.
Bruschetta Pizzaiola 1 baguette, sliced 1 (8-ounce) ball fresh mozzarella 1 pint cherry tomatoes, quartered 1 handful fresh basil, plus more for garnish Extra-virgin olive oil, for serving Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan. In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan. Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving. Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.
Peach-Mustard Compote 2 lemons 1/2 cup dry white wine 1/2 cup sugar 1/2 cup honey 3 tablespoons yellow mustard seeds 8 black peppercorns 1/2 teaspoon red pepper flakes 4 3-inch sprigs fresh rosemary 4 bay leaves 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin) 1/4 cup dried cherries or currants Instructions: Sterilize four 8-ounce canning jars and lids. Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes. Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs. Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.
Stuffed Belgian Endive 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk, heated 1 teaspoon Dijon mustard 1 teaspoon granulated garlic 1/2 cup shredded Swiss, divided 4 small to medium Belgian endives 4 small slices Swiss Kosher salt and freshly ground black pepper 4 thin slices deli ham Vegetable cooking spray Chopped fresh parsley, for garnish Special equipment: small rectangular baking dish Instructions: Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese. Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish. Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish. Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.
Quick Bolognese 4 to 6 dried porcini mushrooms 6 tablespoons extra-virgin olive oil 1/2 cup chopped onions 1 tablespoon chopped garlic 1 teaspoon minced fresh rosemary 8 ounces (1 cup) ground veal 4 ounces (1/2 cup) ground pork Salt (preferably gray sea salt) and freshly ground pepper 1/3 cup white wine 3/4 cup veal stock (or quality chicken stock) 1 tablespoon finely chopped fresh parsley 1/4 cup marinara sauce or tomato puree 2 tablespoons grated parmesan cheese, plus more for garnish Instructions: Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta. Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to \sweat,\ about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned. Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta. Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.
Roasted Corn and Brussels Sprouts Succotash 1 tablespoon olive oil 3/4 pound bacon, diced 3 tablespoons chopped garlic 3 shallots, sliced 3/4 pound Brussels sprouts, outer leaves peeled, halved 1 (16-ounce) bag frozen corn kernels, thawed 2 tablespoons chopped fresh thyme leaves 1 (15-ounce) can white beans, drained 4 plum tomatoes, seeded and finely diced 3 tablespoons chopped fresh parsley leaves Pinch salt Pinch freshly cracked black pepper Squeeze fresh lemon juice Instructions: Preheat the oven to 400 degrees F. In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.
Beef and Mushroom Stir-Fry 1 pound boneless sirloin steak, sliced 1/4 inch thick 1 tablespoon plus 2 teaspoons cornstarch 1 tablespoon plus 2 teaspoons balsamic vinegar 3 teaspoons soy sauce 2 teaspoons packed light brown sugar 3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/2 small red onion, cut into thin wedges 4 ounces mixed mushrooms, sliced 1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves shredded Kosher salt and freshly ground pepper Juice of 1/2 lemon Cooked rice, for serving (optional) Instructions: Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet. Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice. Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g
Grilled Radicchio 2 heads radicchio, cleaned 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 2 splashes Worcestershire sauce Dash salt and pepper Instructions: Preheat the grill. Cut the radicchio lengthwise into 1/4-inch slices, removing the core. In a small bowl, combine the remaining ingredients to make the marinade. Pour the marinade over the radicchio slices, letting them soak for a few minutes before placing on the grill. Grill for 3 to 4 minutes on each side, continuing to baste with marinade. Remove from the heat and serve.
Cavatelli with Asparagus 2 cups all-purpose flour, plus more for dusting 8 ounces fresh ricotta cheese (about 1 heaping cup) 1 large egg Kosher salt 1 stick unsalted butter 1 bunch asparagus, trimmed and thinly sliced (leave the tips whole) Grated zest and juice of 1 lemon Freshly ground pepper 1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping 2 tablespoons chopped fresh parsley Instructions: Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go. Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.
Cranberry and Golden Raisin Cream Muffins Nonstick cooking spray 1 cup (150g) golden raisins 2 cups (250g) all-purpose flour 2 teaspoons (10g) baking powder 1/2 teaspoon (3g) sea salt 1 1/4 cups (250g) sugar 1 large egg 1/2 cup (120ml) canola oil 1/2 cup (120ml) sour cream 1/2 cup (120ml) heavy cream 1 teaspoon (5ml) pure vanilla extract 1 tablespoon (15ml) fresh orange zest 1 teaspoon (5ml) fresh lemon zest 1 cup (100g) fresh or frozen (thawed) cranberries Instructions: Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest). Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes. Allow to cool in the muffin pans for 5 to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.
Pizza Bagel Burger 1 tablespoon canola or grapeseed oil 12 slices pepperoni 1 pound ground beef Kosher salt and freshly ground black pepper 4 plain bagels, split 1 cup marinara sauce 1 pound shredded mozzarella cheese Instructions: Preheat a large nonstick skillet over medium-high heat and brush with the canola oil. Fry the pepperoni on both sides until curled, then remove from the skillet. Portion the ground beef into 4 hamburger patties and sprinkle with some salt and pepper. Cook the burgers in the skillet to the desired doneness. Remove to a plate and tent with foil to rest. Wipe out the skillet and return to the heat. Place the bagels in the skillet cut-side down to toast until golden brown, 3 to 5 minutes. Reduce the heat to low. Flip the bagels over and spread marinara sauce across each, then top them with cheese. Cover the pan and cook until the cheese begins to melt. Sandwich burgers and pepperoni between pizza bagels and serve.
Brown-Butter Pecan Pie Cupcakes Cooking spray 1/2 cup pecan halves plus 12 pecan halves, for garnish 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 cup sour cream 2 sticks (16 tablespoons) unsalted butter 2 tablespoons light corn syrup 2 cups confectioners' sugar Pinch fine salt 4 tablespoons jarred dulce de leche Instructions: For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray. Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined. Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.) For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container. To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.
Chicken Stock 3 5-pound roasting chickens 3 large yellow onions, unpeeled, quartered 6 carrots, unpeeled, halved 20 sprigs fresh dill 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled, cut in half (optional) 20 sprigs fresh parsley 15 sprigs fresh thyme 1 head garlic, unpeeled, cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Chocolate Silk Napoleon with Vanilla Anglaise and Caramel Dipped Pecans 4 sheets phyllo 8 tablespoons softened butter 1/2 cup granulated sugar 1/2 cup finely chopped pecans Chocolate Silk, recipe follows Vanilla Anglaise, recipe follows Caramelized Pecans, recipe follows 2 cups milk 2 cups heavy cream 14 ounces granulated sugar, divided 1 pound (58 percent cocoa) chocolate, finely chopped 8 egg yolks 2 teaspoons vanilla extract Pinch salt 4 tablespoons cocoa powder 14 ounces unsalted butter, at room temperature 1 cup milk 1 cup heavy cream 1/2 vanilla bean, split 1/2 cup sugar 4 large egg yolks Instructions: Preheat oven to 375 degrees F. Lay 2 sheets of the phyllo on a flat surface and brush each with 2 tablespoons of the butter. Sprinkle 2 tablespoons of sugar over each. Top each with another sheet of phyllo, brush with butter, and sprinkle each with 2 tablespoons of sugar and 4 tablespoons of pecans. Cut out 6 (5-inch) triangles from each sheet and place on a baking sheet lined with parchment paper. Place another sheet of parchment on top of the triangles and top the parchment with another sheet pan. Bake until golden brown. Remove from oven and cool on a baking rack. When the phyllo has cooled make 4 (3-layer) napoleons starting with a layer of phyllo then a layer of Chocolate Silk then another phyllo and end with a layer of phyllo. Spoon some of the Vanilla Anglaise onto a large dessert plate. Place the napoleon on top and garnish with Caramelized Pecans. Preheat oven to 300 degrees F. Bring milk and cream with 1/2 of the sugar to a boil. Place chocolate in a large bowl and pour the hot milk mixture over. Let sit for 1 minute then whisk until smooth. Whisk the yolks, remaining sugar, vanilla, and salt together. Sift in the cocoa powder and whisk until smooth. Combine milk and egg mixture, and whisk in the butter. Strain through a fine mesh strainer. Pour into a half sheet pan and bake, covered with aluminum foil, until just set. Refrigerate until cold. Cut into 8 (5-inch) triangles. Heat milk, cream, vanilla bean in a medium saucepan. Whisk together sugar and eggs to the ribbon stage. Slowly whisk in the hot milk and return mixture to the pan. Cook over low heat until the mixture coats the back of a spoon. Strain the mixture into a bowl set into a larger bowl of ice water and stir until cold. Caramelized Pecans: 1 cup granulated sugar 1/4 cup water 8 whole pecans 1 pound butter in its wrapper Place sugar and water in a small saucepan and cook to the mixture reaches the hard crack stage (300 degrees F) on a candy thermometer. Skewer the pecans onto a wooden skewer and dip into the caramel. Place the skewers into the butter sideways and let the caramel drip onto a plate. Let the caramel harden and snip off with scissors leaving a 1-inch piece of caramel hanging from the pecan.
Texas Won Tons 1 quart canola oil, for frying 3 quarts water 2 lemons, halved 1 yellow onion (10/15 if possible), peeled and cut in quarters 2 tablespoons spice mix (recommended: \Swamp Fire\) 2 fresh ears yellow corn 1/2 pound fresh gulf shrimp, peeled and deveined 1 tablespoon chopped pickled jalapeno peppers 4 ounces cream cheese, softened 2 tablespoons butter, softened 1 dash kosher salt 1 dash freshly cracked black pepper 1 package won ton wrappers 1 egg, beaten 1/3 cup peach preserves (recommended: Texas) 1/3 cup water 1/4 cup hoisin sauce 2 tablespoons chopped scallions, greens only 1 dash hot sauce (recommended: Tabasco) Instructions: Heat the oil in a deep-fryer to 350 degrees F. Bring a large pot with 3 quarts of water to a boil over medium heat. Add the lemons, onion, spice mix and the corn. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking. Cut the corn off the husk and add the kernels to a large bowl. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture. Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes. Remove from the oil and arrange on a serving plate. Serve with the dipping sauce. For the dipping sauce: Add all the ingredients in a serving bowl and mix well to combine.
Smirnoff Green Apple Martini 1 oz. Smirnoff Green Apple Flavored Vodka 1 oz. apple juice 0.5 oz. sour mix 1 slice(s) apple Instructions: Add Smirnoff Green Apple Flavored Vodka, sour mix and apple juice. Shake with ice and strain into a pre-chilled martini glass. Garnish with an apple slice.;
Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette 3 tablespoons sherry vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon Dijon-style mustard 1/2 cup extra virgin olive oil 2 bunches spinach, leaves only, well washed and dried 10 pickled shallots (recipe below), slivered 1/2 cup pepitas (see note) 1/2 cup crumbled feta or anejo cheese (optional) 20 medium shallots, unpeeled 1 cup red wine vinegar 1 cup dry red wine 1/2 cup sugar 1 tablespoon mustard seeds 2 tablespoons black peppercorns 2 teaspoons red chile flakes 2 tablespoons Kosher salt Instructions: In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese. Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.
Rice and Peas 1 (15-ounce) can red kidney beans 1 1/2 cups coconut milk 3 spring onion stalks, chopped 1 sprig fresh thyme Salt and pepper 2 cups long-grain rice 1 whole Scotch bonnet pepper Instructions: Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2 1/2 times as much liquid as rice and beans. Place the hot pepper on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for about 25 to 30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst. Remove the pepper and thyme stalk, then fluff lightly before serving.
Spicy Corn Medley 8 ears fresh corn 1 red pepper 1 orange pepper 2 jalapeno pepper 1 large onion 3 tablespoons butter Salt and freshly ground black pepper 1 tablespoon sugar Freshly chopped tarragon leaves, to taste Instructions: Preheat grill over medium-high heat. Quick hit corn on grill to get a bit of color. Strip kernels off cob. Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.
Chicken Choila 2 pounds boneless, skinless chicken thighs 1/2 cup soybean oil 2 1/2 tablespoons chopped garlic 1 1/3 tablespoons ground cumin Salt and black pepper 1 cup diced leeks 1 tablespoon chopped peeled ginger 1/2 tablespoon paprika 1/2 tablespoon chili powder 1 teaspoon fenugreek seeds 3/4 tablespoon ground turmeric 1 teaspoon mustard oil Instructions: Mix together the chicken, 2 tablespoons of the soybean oil, 1/2 tablespoon of the garlic, 1/3 tablespoon cumin, 1/2 tablespoon salt and 1/4 teaspoon pepper in a bowl. Cover and refrigerate for at least 2 hours or overnight. Heat a grill on high heat. Cook the chicken for 8 minutes on one side and 7 minutes on the other, or until cooked through. Place in a bowl and let cool, then cut into 1-inch cubes. In a bowl, mix together the chicken, leeks, ginger, paprika and chili powder, the remaining 2 tablespoons garlic and 1 tablespoon cumin, and 1/2 tablespoon salt and 1/4 teaspoon pepper. Heat the remaining 6 tablespoons soybean oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the bowl of chicken. Mix in the mustard oil.
Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree 4 whole cloves garlic 4 yellow squash (about 1 pound) 1/8 cup olive oil Sea salt or kosher salt 1/4 cup vegetable stock 2 pounds lamb medallions 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Instructions: Preheat the oven to 350 degrees F. For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes. In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce. For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat. To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.
Garlic and Herb Crusted Lamb Chops 6 to 8 large cloves garlic, quartered 2 cups panko bread crumbs (Japanese) 3 to 4 sprigs fresh rosemary, stripped from the stems 1/4 to 1/2 cup olive oil Salt and freshly ground black pepper 6 to 8 loin lamb chops 1/4 cup grapeseed oil Instructions: Preheat oven to 325 degrees F. Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.
Air Fryer Three-Cheese Turnovers 1/2 pound ricotta cheese 2 ounces grated provolone cheese 2 ounces grated pecorino cheese 1 large egg 2 tablespoons chopped fresh basil 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 sheet thawed frozen puff pastry Melted butter, for brushing Sesame seeds, for sprinkling Marinara sauce, warmed, for serving Instructions: Preheat an air fryer to 375˚ F. Combine the ricotta, provolone, pecorino, egg, basil, salt and pepper in a medium bowl; mix well. Roll out the puff pastry just to remove the creases; slice into 16 equal squares. Dollop a tablespoonful of the cheese mixture onto a pastry square. Lightly brush the edges with melted butter, fold in half to form a triangle and pinch closed; crimp the edges with a fork. Repeat with the remaining pastry squares, refrigerating the finished turnovers on a parchment-lined pan while you form the rest. Brush the tops of the turnovers with more melted butter and sprinkle with sesame seeds. Place 5 or 6 turnovers in the air fryer basket and cook until puffed and golden brown, 8 to 10 minutes. Repeat with the remaining turnovers. Serve with warm marinara sauce.
Tapenade Crusted Salmon and Orzo with Roasted Red Onions 2 branches fresh thyme 2 sprigs fresh rosemary 1/4 cup olive oil 4 cloves garlic, coarsely chopped 2 large red onions, diced Salt and freshly ground pepper 2 tablespoons butter 1 pound orzo, cooked al dente 3 fresh plum tomatoes, quartered 1 1/2 cups Nicoise olives, pitted 4 cloves garlic, peeled 3 anchovy fillets 1 tablespoon fresh lemon juice 2 tablespoons pine nuts 1/4 cup olive oil Salt and pepper 4 salmon fillets, 6 ounces each Salt and pepper Black Olive Tapenade, recipe above 1/4 cup pure olive oil Chopped fresh parsley Instructions: Roasted Onions: Preheat oven to 425 degrees F. Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste. Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta. Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness. Serve the salmon with the Roasted onions.
White Cocoa with Raspberry Swirl 4 cups milk 12 ounces white chocolate chips 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1/2 cup seedless raspberry jam 1/2 cup freeze-dried raspberries, crushed Whipped cream, for topping 4 French vanilla rolled wafer cookies, such as Pepperidge Farm Pirouette Instructions: For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm. For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps. For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately.
Moon Pies 1 1/4 cups graham crumbs (or about 8 ground-up graham crackers) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 3/4 cup packed light brown sugar 6 tablespoons unsalted butter, softened 1/2 teaspoon vanilla extract 1 large egg About 1 cup marshmallow creme Flavorless oil, for greasing 1 1/2 pounds vanilla or white chocolate candy coating Purple, blue and pink sanding sugar, for sprinkling Instructions: For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball. Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps. Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack. Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes. For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper. Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches.
Afternoon Ramen 2 onions, halved 1-inch piece fresh ginger, peeled 2 tablespoons finely chopped bacon 2 cloves garlic, minced 2 green onions 1 leek, washed and halved 2 quarts broth (chicken, pork or veggie) 1/4 cup soy sauce 2 tablespoons mirin 1/2 teaspoon sea salt 1 1/2 pound-slab boneless pork belly, skin-on 1/4 cup kosher salt 1/4 cup sugar 1 teaspoon freshly ground black pepper 1 cup sake 1 pound ramen noodles 4 soft-boiled eggs 1/2 cup finely chopped green onions 1/4 cup chili paste 4 pieces nori Instructions: For the broth: Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes. Cook the bacon in a large pot over low heat until all of the fat is rendered out and the bacon is crisp, about 10 minutes. Put the roasted onion and ginger, the garlic, green onions, leek, broth, soy sauce, mirin and salt into the pot. Simmer for 2 to 3 hours, while you cook your pork belly. Strain to serve. For the pork belly: Preheat the oven to 350 degrees F. Sprinkle the belly with the salt, sugar and pepper. Throw the seasoned belly in a roasting pan and pour the sake over it. Roast for 1 hour 30 minutes, and then bring the heat up to 450 degrees F and let it caramelize. It should be tender but not mushy. Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it¿s thoroughly chilled through. At that point, slice it into nice, thick slabs. Set aside for ramen. To assemble the ramen: Cook the ramen noodles according to package instructions. Place the noodles into a bowl, followed by pork belly and top with broth. Add whatever toppings you like!
Lemon-White Chocolate Cookies 1 3/4 cups all-purpose flour 1 cup fine semolina flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 cup sugar 2 tablespoons extra-virgin olive oil 1 large egg plus 1 egg yolk 3 tablespoons limoncello or other sweet lemon liqueur 1/2 teaspoon vanilla extract Finely grated zest and juice of 1 lemon 8 ounces white chocolate, chopped 1/2 cup pistachios, finely chopped Instructions: Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.
Crema 1 cup heavy cream 1 tablespoon buttermilk 1 chipotle chile in adobo sauce 1/4 teaspoon kosher salt Instructions: Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt. Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
Steamed Whole Artichokes 4 sprigs parsley 4 cloves garlic 2 bay leaves 2 lemons, halved, plus wedges for serving 1/4 cup dry white wine 2 tablespoons extra-virgin olive oil 1 quart chicken broth (or water) Kosher salt and freshly ground pepper 2 whole artichokes 4 tablespoons salted butter, melted Instructions: Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper. Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears. Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes. Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.

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