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Chicken with Quick Citrus Pan Gravy 2 (8-ounce) boneless, skinless chicken breasts, lightly pounded Coarse salt and cracked black pepper 2 teaspoons olive oil 4 garlic cloves thinly sliced 1/2 cup orange juice 1 teaspoon fresh thyme leaves Instructions: Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary. Slice chicken into thin strips. Pour sauce over chicken. Serve immediately.
Lightly Wilted Spinach Salad 1 tablespoon plus 2 teaspoons canola oil 1 small red onion, peeled and grated on a cheese grater 1 clove garlic, peeled and lightly smashed Kosher salt 1/4 cup apple cider vinegar 3/4 pound spinach leaves, stemmed, washed and dried 3 eggs, hard boiled, peeled and chopped Instructions: In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside. Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.
Crispy Baked Butternut Squash 1 medium butternut squash (about 3 pounds) 2 to 3 tablespoons melted butter 2 to 3 tablespoons vegetable oil 1 teaspoon sugar Salt and pepper 1 bunch rosemary 1 bunch thyme 3 to 4 bay leaves Instructions: Heat the oven to 375 degrees F (190 degrees C). Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices. Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices. Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices. Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.
Banana Pudding Bites 1 packet instant sugar-free vanilla pudding mix 1 1/2 cups low fat milk 3 bananas 32 vanilla wafer cookies, plus 4 cookies, crumbled for garnish Instructions: To make pudding, in a bowl, whisk together pudding mix and milk for 2 minutes. Cover with plastic wrap and refrigerate until set. Cut each banana into 12 pieces (approximately 1/2-inch thick). Place 4 vanilla wafer cookies on each of 8 plates and top with bananas. Pipe a heaping teaspoon of pudding on top and sprinkle with crumbled cookies, to garnish.
Li Hing Margarita 1 1/2 ounces tequila (recommended: Coaps Reposado) 1/2-ounce orange-flavored liqueur (recommended: Cointreau) 1-ounce lime juice 1 1/2 ounces sweet and sour mix 1/2-ounce mango puree 2 teaspoons li hing mui powder Instructions: Fill a blender with ice, add all the ingredients, except the powder, and blend. Rim a glass with li hing mui powder and serve immediately.
Chick Pea Starter 2 (14-ounce) cans chick peas, drained and rinsed 1 teaspoon freshly ground black pepper Handful grated Parmigiano Reggiano Instructions: After rinsing, dry chick peas in a kitchen towel. In a dry nonstick skillet over medium heat add the chick peas. Season with black pepper, to taste, and cook, shaking pan often until chick peas are toasted and light golden brown, about 7 minutes. Stir in the cheese and toss to coat chick peas. Serve as a snack or starter.
Pickled Garlic Vegetables 1 1/2 cups white wine vinegar 1 cup dry white wine 1/3 cup sugar 2 teaspoons coriander seeds 2 teaspoons fennel seeds 2 teaspoons mustard seeds 1/2 teaspoon red pepper flakes 1 bay leaf Kosher salt 1 1/2 cups garlic cloves (halved if large) 2 carrots, cut into sticks 1 bulb fennel, trimmed, cored and cut into wedges (fronds reserved) 6 radishes, quartered 4 garlic scapes (stalks), trimmed (optional) Instructions: Bring the vinegar, wine, sugar, spices, bay leaf and 1 tablespoon salt to a boil. Add the garlic cloves and simmer 5 minutes. Pack the carrots, fennel wedges and fronds, radishes and garlic scapes, if using, in a quart-size jar. Pour the hot liquid over the vegetables. Let cool; cover and refrigerate at least overnight (preferably 48 hours).
Red Slaw 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper Instructions: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.
Wasabi and Roasted Garlic Mashed Potatoes 1 head garlic 1 teaspoon extra-virgin olive oil 2 1/2 pounds waxy potatoes (such as red bliss), quartered 4 teaspoons wasabi powder 2 sticks unsalted butter, at room temperature 1/2 cup heavy cream, plus more if needed Kosher salt and freshly cracked pepper Instructions: Preheat the oven to 425˚ F. Trim off the top 1/2 inch of the garlic head with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in foil and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use. Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer until a fork inserted into a potato releases easily, about 20 minutes. In a small bowl, mix the wasabi powder with 1/2 teaspoon water to start, adding additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes. Drain the water from the potatoes and return the potatoes to the pot, allowing the excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi paste and roasted garlic, and mash until smooth and fluffy. Season with salt and pepper. Serve warm.
Sofia's Spanakopita 1 1/3 cup extra-virgin olive oil 4 cloves garlic, minced 4 cups finely chopped leeks (white part only) 4 cups finely chopped shallots or onions 6 bags fresh spinach, roughly chopped (10-ounce bags) 4 cups chopped scallions 5 cups cubed feta 4 cups ricotta cheese 1 cup grated kefalotiri cheese 5 tablespoons finely chopped fresh dill 4 teaspoons finely chopped fresh mint 4 teaspoons ground black pepper 3 teaspoons freshly grated nutmeg 4 eggs 2 cups olive oil, for brushing One box number-10 phyllo dough (thicker) One box number-7 phyllo dough (thinner) 2 eggs, beaten Instructions: Preheat the oven to 350 degrees F. Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture. Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving. Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.
Redder Than Red Cranberry Sauce 1 (12-ounce) bag fresh cranberries 7 ounces caster sugar 3 tablespoons cherry brandy 4 fluid ounces water Lemon juice, optional Instructions: Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce. The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).
The Sergeant Pepper 2 tablespoons butter 1 head cauliflower, cut in small pieces Salt and pepper 1/2 cup flour 1/2 cup rice flour 2 tablespoons cornstarch 1 cup cold seltzer water (club soda) Vegetable oil for frying 2 yellow onions, thinly sliced 8 slices sourdough bread 4 tablespoons extra virgin olive oil 4 slices Wisconsin Pepper Jack cheese 4 slices Wisconsin Cheddar cheese Instructions: Heat large sauté pan over high heat. Add butter and cauliflower; sauté on high until brown, stirring so cauliflower doesn't burn. Season with salt and pepper; remove to plate lined with paper towels; drain. For batter: Whisk together flours, cornstarch, and a pinch of salt and pepper. Whisk in cold seltzer water until smooth. (Water MUST be cold for tempura-type batter.) Store batter in the refrigerator until ready to fry. Heat 3-4 inches vegetable oil to 350 degrees F in fryer or deep pan. Dip onion slices into the batter to cover and fry until golden brown. Drain on paper-towel-lined plates and season with salt and pepper. Heat grill over medium. Drizzle one side of each slice of bread with a 1/2 tablespoon olive oil; place 4 slices, oil-side down, on grill (or use panini press). Top each slice with Pepper Jack, cauliflower, fried onions, and a slice of Cheddar, in that order. Place remaining 4 bread slices on top of sandwiches, oil-side up. Grill, turning once, until the bread is golden and the cheese is melted.
Holiday Haystacks 2 cups white chocolate chips 3 cups chow mein noodles 1/2 cup roughly chopped almonds 1/2 cup shelled pistachios Red nonpareils, for decorating Instructions: Line 2 baking sheets with parchment paper. Fill a pot with 2 inches of water and bring to a simmer. Put the white chocolate chips in a bowl and place over the pot of simmering water (don\u2019t let the bottom of the bowl touch the water). Allow to melt, stirring occasionally, 4 to 5 minutes. Meanwhile, combine the noodles, almonds and pistachios in a large bowl. Set aside. When the white chocolate has melted completely, pour it over the noodle and nut mixture. Mix until everything is well coated. Using 2 spoons, drop 24 tablespoon-size mounds onto the baking sheets. Sprinkle with nonpareils. Allow to set completely, about 1 hour. Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Whole Crispy Onaga and Thai Dipping Sauce 2 pounds onaga, scaled, gilled and gutted Salt, pepper and paprika, to taste Cornstarch 1/2 cup lemon juice 1/2 cup lime juice 4 tablespoons water Sugar, to taste 1/8 cup patis (fish sauce) 2 cloves garlic, thinly sliced 1 tablespoon chili flakes 2 sprigs cilantro Instructions: Preheat oven to 400 degrees F. Combine salt, pepper, paprika and corn starch. Coat fish with seasoned mixture. In a hot wok with hot oil, fry both sides of fish until crispy. Place fish in oven for 3 to 5 minutes until fish is cooked through. Start with citrus juices, water and sugar. Combine and make like lemonade then add patis, garlic, chili flakes, cilantro to taste. \Sweet and tart\.
Cherry Pistachio Biscotti 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 cup light brown sugar, lightly packed 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 3 extra-large eggs, at room temperature, one separated 2 teaspoons pure vanilla extract 3 cups all-purpose flour 11/3 cups almond meal or almond flour, such as Bob?s Red Mill 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup shelled pistachios 1/2 cup whole dried cherries Turbinado sugar, such as Sugar in the Raw Instructions: Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula. In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries. Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan. Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes. Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.
Grown-Up Chili Hot Chocolate 2 parts JDK&Sons™ Crave Chocolate Chili Liqueur Hot chocolate Whipped cream (optional) Instructions: Pour liqueur in a warmed coffee mug and add hot chocolate to taste. Top with whipped cream. Drink Responsibly. JDK & Sons™ Crave Liqueur, 15% Alc./Vol. ©2012 John DeKuyper & Son, Frankfort; Clermont, KY
Lentil Quinoa Salad 1/2 cup quinoa 1 1/4 cups water, plus 2 cups 1/2 cup lentils 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 1/4 cup vegetable oil 1/4 teaspoon garlic powder 1 lime, zested Kosher salt and freshly ground black pepper 2 green onions, chopped 1 tablespoon chopped fresh cilantro leaves Instructions: Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little \pop\ upon biting. Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool. In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste. To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
Lemon Pepper Cured Chicken with Fennel Salad 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1 tablespoon lemon zest 1 tablespoon light brown sugar 2 teaspoons kosher salt 1 teaspoon fennel seeds, optional 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon coarse black pepper 4 pieces boneless, skinless chicken breast (6 to 8 ounces each) Olive oil 1 lemon, juiced 1 teaspoon honey Salt and pepper Salt and pepper 3 to 4 tablespoons EVOO 1/2 cup celery leaves/tops 1/2 cup parsley leaves 1 bundle arugula, coarsely chopped 1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds Parmigiano-Reggiano, for shaving Instructions: For the chicken: Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper. Then rub the mixture evenly into the chicken pieces, coating both sides. Place the chicken in a plastic food storage bag and chill several hours or overnight. To serve, heat a turn of the pan olive oil in a skillet, griddle pan or grill over medium-high heat. If using griddle or grill wipe with the oil then add the chicken. Cook the chicken 12 minutes, turning occasionally. Remove from the heat let rest a few minutes, then slice. For the salad: While chicken is cooking, whisk up the lemon juice and honey, season with salt and pepper, and whisk in the EVOO. Combine the parsley, celery, arugula, fennel and fronds. Dress the salad and toss to coat. Then, using a vegetable peeler, add lots of cheese curls to the salad. Serve the salad in shallow bowls and top with sliced chicken breast. Get Rachael's shopping list for this episode's recipes here.
Firecracker Flank Steak 1 jar (16 ounces) Pace® Picante Sauce 2 cups orange juice 1/2 cup olive oil 2 tablespoons packed brown sugar 2 tablespoons soy sauce 2 tablespoons Dijon-style mustard 1 teaspoon ground ginger 1 beef flank steak (about 2 pounds) Hot cooked rice Chopped fresh parsley Instructions: Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture. Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley. For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
Risotto Milanese Crab Cakes 2 tablespoons olive oil 1 clove garlic, minced 1 medium onion, diced 2 cups Arborio rice 3 1/2 cups chicken stock 2 tablespoons chopped fresh parsley 1 teaspoon saffron threads Vegetable oil, for frying 1 1/2 cups all-purpose flour, plus more if needed 2 eggs, beaten 1 1/2 cups breadcrumbs, plus more if needed 1/2 cup finely ground cornmeal, plus more if needed 1 tablespoon finely chopped fresh parsley 1 teaspoon seafood seasoning, such as Old Bay 1 pound lump crabmeat Salt Instructions: Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook until the onions are translucent. Add the rice and stir to combine with the onions. Cook for 1 minute. Add the chicken stock, parsley and saffron. Bring to a simmer and cook, stirring often, until all of the liquid is absorbed and the rice is tender but still has a bite to it. Transfer the rice to a bowl and chill in the fridge until cooled. Fill a large, deep skillet halfway with vegetable oil and heat the oil to 350 degrees F over medium-high heat. Place the flour, eggs and breadcrumbs in three separate deep plates or small baking dishes. Add the cornmeal to the breadcrumbs, season with the parsley and seafood seasoning and stir to combine. Stir the crabmeat into the cooled rice. Form into patties and gently roll in the flour. Then dip in the eggs and then in the seasoned breadcrumbs. Fry the cakes until golden brown, turning once while cooking. Transfer to a paper towel-lined plate and season with salt. Serve warm. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Maple Cranberry Pear Cobbler 3 pears, such as Bartlett or Bosc, peeled, halved, cored, and cut into slices 3 cups (12-ounce bag) cranberries, picked over and rinsed 1 cup maple syrup 2 tablespoons orange juice 1 tablespoon grated orange peel 1/2 teaspoon cinnamon Freshly grated nutmeg to taste 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water 2 cups all-purpose flour 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 stick (1/2 cup) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1 cup heavy cream Egg wash made by beating 1 large egg with 1 teaspoon water Instructions: Preheat the oven to 425 degrees F. In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish. Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball. On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown.
Salt and Pepper Shrimp and 3-Cup Chicken with Rice About 2 teaspoons ground white pepper 2 teaspoons coarse black pepper OR 1 teaspoon ground white pepper 1 teaspoon coarse black pepper 1 teaspoon ground Sichuan peppercorn About 1 teaspoon salt About 2 teaspoons (1/2 palm full) 5-spice powder 6 cloves garlic 1 inch ginger root 1 small head iceberg lettuce Neutral oil, such as safflower or peanut oil 1 to 1 1/4 pounds (about 20) shrimp, deveined, head-on, unpeeled shrimp (Ask the fishmonger to devein but leave shrimp intact or do it yourself with small sharp knife.) About 1/3 cup Shaoxing or dry sherry or white wine 1 lime, juiced 3 to 4 scallions, chopped 1 1/2 cups water Salt 1 cup jasmine rice 2 pounds boneless, skinless chicken thighs 6 to 8 large cloves garlic, 1 bulb About 2 inches ginger root About 3 tablespoons sesame oil 1/2 cup Shaoxing Chinese rice wine or dry sherry or white wine About 2 tablespoons dark soy sauce About 1 tablespoon light soy sauce About 1 tablespoon light brown sugar 1 bunch scallions, sliced into 1-inch pieces 2 cups loosely packed Thai basil or 12 basil leaves, torn Instructions: Gather your ingredients. For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it. Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce. For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork. Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds. Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes. Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve. Serve the chicken from the pan and transfer the rice to a bowl.
Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts 1 bottle beer 1/2 cup Homemade Mayonnaise, recipe follows 1/2 cup sour cream 1 cup crumbled Stilton cheese, plus more for garnish 1 tablespoon lemon juice Pinch coarse or kosher salt Freshly ground black pepper 1/2 cup pecans 1/4 cup reduced beer 1 tablespoon brown sugar Pinch coarse salt 1/8 teaspoon ground chili powder 1 head iceberg lettuce, outer discolored leaves removed Blue Cheese Dressing Spicy Beer Nuts 2 whole eggs 1 tablespoon Dijon mustard 4 cups canola oil 1/2 cup water Zest of 1 lemon Juice of 1/2 lemon Dash kosher salt Freshly ground black pepper Instructions: To make the dressing: Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half. In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy. To make the nuts: Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat. Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool. From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges. Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts. Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.
Apple Cobbler for Two 1 large Honeycrisp or 2 Gala apples (about 12 ounces), peeled, cored and cut into 1/4-inch pieces (2 generous cups) 2 heaping tablespoons plus 1 teaspoon sugar 1 teaspoon all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1 tablespoon cold unsalted butter, cut into small pieces 1/4 cup all-purpose flour Heaping 1/4 teaspoon baking powder Pinch fine salt 2 teaspoons sugar 3 tablespoons heavy cream 2 small scoops vanilla ice cream, for serving Instructions: For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices. For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough. Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.
Lebanese Spiced Lamb Chops 12 to 16 lamb chops (depending on size) 2 tablespoon salt 5 cloves garlic, minced 1 1/2 lemons, juiced 2 tablespoons black pepper 2 tablespoons paprika 2 tablespoons Lebanese \7 spices\ 1 1/2 cups water Instructions: Preheat oven to 550 degrees F. Place lamb chops in a 9 by 12-inch glass baking dish. Combine 1 tablespoon of salt, garlic and lemon juice. Pour over lamb chops. Combine 1 tablespoon of salt, pepper, paprika and \7 spices\ to form a rub. Rub both sides of the lamb chops with this mixture. Place chops back into the baking dish and add 1 1/2 cups of water gently on the side of the dish so as to keep the spices on the lamb chops. Cover the dish with foil and seal well. This will ensure the chops stay juicy. Place in the oven at 550 degrees for 30 minutes. Then lower temperature to 400 degrees and bake for 1 1/2 hours. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Grapefruit-Campari Cranberry Relish 2 tablespoons canola oil 2 tablespoons peeled and finely grated fresh ginger 1 small red onion, finely diced 1 cup fresh Texas Red grapefruit juice 1 cup fresh orange juice 1/2 cup pure cane sugar, plus more if needed 1 pound fresh or frozen cranberries 2 tablespoons Campari 2 teaspoons finely grated orange zest 2 Texas Red grapefruits, segmented Kosher salt and freshly ground black pepper Chopped fresh parsley Instructions: Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly. Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.
Crazy Kids Personal Pizza Pizza stone Store-bought Pizza dough Tomato sauce Mozzarella Romano Pepperoni, sliced Roasted red peppers, cut in strips Pineapple chunks Canadian bacon Flour Olive oil Instructions: Preheat oven to 550 degrees. Place pizza stone inside about 20 minutes before baking the pizzas off. Shape the pizza in individual pies. Use flour to keep the dough from sticking to your work surface. Top each pie with a drizzle of olive oil, the tomato sauce, mozzarella and Romano. Give each child their own and let them top it as they like. For example you can go traditional Italian and top it with pepperoni and onion. Or make the pizza \Hawaiian\ by adding the Canadian bacon and pineapple. Place the topped pizzas on the pizza stone and cook until the crust is golden brown and the cheese is all melty.
Emeril's Most Kicked-Up Meatloaf Ever 2 teaspoons plus 1/4 teaspoon freshly ground black pepper 4 slices bacon, cut in half 2 tablespoons white or red wine vinegar 1/2 cup canned tomatoes, chopped or crushed 2 tablespoons butter 1 large onion, chopped 1 rib celery, finely chopped 1/2 red bell pepper, finely chopped 2 teaspoons minced garlic, plus 1 teaspoon 1 teaspoon chopped thyme leaves 1 teaspoon chopped rosemary 1/3 cup chopped fresh parsley 2 eggs 1 1/2 teaspoons Dijon mustard 1/2 cup ketchup, plus 1/4 cup 2 tablespoons plus 1 teaspoon Worcestershire sauce 1/2 cup Heavy cream 2/3 cup Breadcrumbs 1 pound ground chuck 1/2 pound pork sausage (such as breakfast sausage) 1/2 pound ground veal 1 1/2 teaspoons salt Instructions: In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool. Preheat the oven to 350 degrees F. When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside. In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes. Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.
Sprinkled Sugar Skillet Cookie 2 sticks (1 cup) unsalted butter, at room temperature 2 1/2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 cups sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup plus 1 tablespoon confectioners' sugar 1 tablespoon milk 2 tablespoons rainbow sprinkles Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter. Whisk the flour, baking powder and salt together in a medium bowl. Beat the remaining butter and 1 1/2 cups sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown, and the top is golden but still slightly soft, 45 to 50 minutes. Cool on a wire rack 15 minutes. To make the glaze, whisk the milk and 1/2 cup confectioners' sugar together in a small bowl. (If the glaze is too thin add another tablespoon confectioners' sugar.) Drizzle the glaze over the cookie and top with the rainbow sprinkles. Slice into wedges and serve warm.
Round 2 Recipe - Stuffed Peppers 2 red bell peppers 2 cups reserved brown rice mixture from Brown Rice and Mushroom Salad 1/2 cup shredded mozzarella, divided 1 (15-ounce) can diced tomatoes, drained Instructions: Preheat the oven to 350 degrees F. Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet. To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.
Nacho Salad 1/2 cup salsa 1/4 cup red wine vinegar 1/2 cup olive oil Salt and pepper 2 cups crushed corn tortilla chips 1 head romaine lettuce, shredded 6 ounces jalapeno Jack cheese, shredded 6 green onions, chopped 3 Roma tomatoes, chopped 1/2 cup sliced olives 1/2 cup sliced pickled jalapenos, optional Instructions: In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside. Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos. To serve, add some dressing the Mason jars and shake them up!
Pear and Blue Cheese Salad 2/3 cup nuts (walnuts, pecans, almonds, or cashews) 1 bunch watercress 1 bunch arugula 1 tablespoon cider vinegar 2 teaspoons whole-grain mustard 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 Belgian endive 2 ripe pears, such as Anjou, Bartlett, or Comice 2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles) Instructions: Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop. Trim the stems of the watercress and arugula. Wash and dry the leaves. Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.
Basmati Rice with Cinnamon Saffron 1 teaspoon saffron threads 3 tablespoons hot milk 1/4 teaspoon ground cardamom 1/4 teaspoon sugar 2 cups basmati rice 2 tablespoons corn, peanut, or olive oil, or ghee 2 medium cinnamon sticks 2 2/3 cups water 1 teaspoon salt Instructions: Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a toothpick or the handle of a small spoon and set aside for 3 hours. Put the rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously, and leave to soak for 30 minutes. Drain. Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain looks translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.
Deep-Fried Cheesecake Bites 8 ounces cream cheese, softened 1/4 cup sugar 1 teaspoon vanilla extract 1/2 cup graham cracker crumbs 1 pound fresh or frozen strawberries, cleaned and quartered if fresh 1/4 cup sugar 2 tablespoons lemon juice Vegetable oil, for deep-frying 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup whole milk Instructions: For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes. For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside. For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth. When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels. Serve warm, with strawberry sauce.
Orange-Roasted Rainbow Carrots 1 pound orange carrots, unpeeled 1 pound rainbow carrots, unpeeled Good olive oil Kosher salt and freshly ground black pepper 1 teaspoon grated orange zest (see Cook's Notes) 2 tablespoons freshly squeezed orange juice 1 teaspoon fleur de sel Instructions: Preheat the oven to 450˚. Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.) Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer. Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.
Chicken and Shiitake Mushrooms in Tomato Sauce 1 tablespoon extra virgin olive oil 6 boneless and skinless chicken breasts 1 container (3.5 ounces) shiitake mushrooms, stems discarded, large caps halved or quartered Salt and freshly ground black pepper, to taste 1/3 cup red or white wine (optional) 1 can (28 ounces) Italian plum tomatoes, with juices 1 tablespoon chopped fresh Italian plum tomatoes, with juices 1 tablespoon chopped fresh Italian (flat leaf) parsley 1 small clove garlic, minced or crushed through a press 1 strip (1/2 by 2 inches) fresh orange zest (remove with vegetable peeler) 2 tablespoons torn or cut up fresh basil (optional) 1 1/2 cups orzo Salt 2 tablespoons Parmigianno-Reggiano, or more to taste 1 tablespoon finely chopped parsley Instructions: Heat oil in a deep sided heavy skillet or saute pan with a lid, preferably with a non-stick coating, over medium heat. Add the chicken smooth side down. Saute, turning each piece with tongs or a plastic spatula until lightly browned, about 5 minutes per side. Half way through cooking add the shiitakes; lightly brown on both sides. Sprinkle with salt and pepper; remove chicken and shiitakes to a side dish. Add the wine to the hot skillet and boil over high heat until reduced by half, about 3 minutes. Add the tomatoes, parsley, garlic and orange zest. Heat to boiling; stirring to combine ingredients. Return the chicken, shiitake and any juices on plate to the skillet. Cover and cook, over medium heat, 10 minutes or until the chicken is cooked through. Transfer the chicken to a heated platter; cover with foil. Turn the heat to high and boil the tomato mixture until slightly reduced and thickened, about 5 minutes. Add basil, if using. Season sauce to taste with salt and pepper. Garnish with basil and serve with Parmesan Orzo (recipe to follow). Cook orzo in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil until tender, about 15 minutes. Toss with the cheese and parsley. Yield: 4 servings Recipe courtesy Marie Simmons .
Bean Curd Soup 2 cups vegetable stock 2 tablespoons fish sauce 1 tablespoon soy sauce 1 teaspoon preserved radish 1/2 teaspoon ground white pepper 4 ounces bean curd, cut into 1/2-inch cubes 2 scallions, cut on bias in 1-inch lengths Lime wedges Instructions: In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.
Iron Chef Hot Dog with Onion and Pepper Relish and Crispy Red Onions 1/2 cup red wine vinegar 1 tablespoon dark brown sugar 2 teaspoons mustard seeds 1 teaspoon coriander seeds 1 tablespoon extra-virgin olive oil 2 small red onions, 1 finely sliced and 1 finely diced 1 small red pepper, seeded and finely diced Kosher salt 1 to 2 teaspoons hot sauce 6 large dill pickles, finely diced 2 cups canola oil 1/2 cup all-purpose flour 1/2 teaspoon hot paprika 2 small red onions, sliced into thin rounds Kosher salt 8 all-beef hot dogs 1 tablespoon canola oil, if pan-frying 8 classic potato hot dog buns Dijon mustard, for serving Instructions: For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl. Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours. For the crispy onions: Heat the oil to 350 degrees F in a medium pot. Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions. For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes. Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.
Shredded Beet and Carrot Salad Juice of 1 lemon Juice of 1 orange 3 tablespoons olive oil Kosher salt and freshly ground black pepper 4 large carrots 2 Granny Smith apples, peeled, cored and quartered 1 large jarred pickled red beet, sliced into matchsticks Instructions: Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl. In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.
Sweet and Sour Tempeh with Spicy Peanut Sauce 1/4 cup light sesame oil 1 tablespoon toasted sesame oil 1/4 cup soy sauce, preferably naturally brewed 1/4 cup rice vinegar 1/4 cup mirin 1 tablespoon finely chopped peeled fresh ginger 1 garlic clove, crushed 1 pound tempeh, cut into 1-inch cubes 1 cup natural-style unsalted peanut butter 1/4 cup pure maple syrup or honey 3 tablespoons soy sauce, preferably naturally brewed 3 tablespoons rice vinegar 1 tablespoon finely chopped peeled fresh ginger 2 garlic cloves, crushed 1/2 teaspoon cayenne pepper 1/2 to 1 cup hot water Hot cooked white rice, to serve Thinly sliced radish, for garnish Thinly sliced scallions, for garnish Thinly sliced cilantro, for garnish Instructions: For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.) For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce. Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
Broccoli and Cashew Crunch 1/4 cup grated Parmesan cheese 1/4 cup salted cashews, lightly chopped Zest of 1 lemon 1/4 teaspoon garlic powder Kosher salt 1 pound fresh broccoli, florets removed and separated 2 tablespoons melted butter Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside. Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste. Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.
Grape Slushie Floats 2 pounds seedless green grapes, frozen 3/4 cup (180 grams) Concord grape juice, or more as needed Mint Simple Syrup, recipe follows Honey, for glass rims 1/3 cup rainbow sanding sugar, in a small plate Vanilla ice cream, for serving 1 cup (200 grams) granulated sugar Handful fresh mint leaves Instructions: Combine the frozen grapes, juice and 1/4 cup Simple Syrup in a high-powered blender and puree until smooth and slushy-like, adding additional grape juice if needed. Dip a small pastry brush (or your finger) into some honey and brush the rims of the serving glasses. Dip the honey-rimmed glasses into the rainbow sanding sugar, rolling gently to coat. Put 2 to 3 scoops of ice cream in each glass. Pour in the slushies and serve immediately. Combine the granulated sugar and 1 cup water in a saucepan and heat gently until the sugar dissolves. Remove from the heat, then add the mint and cover. Steep for 20 to 30 minutes. Remove and discard the mint.
Mushroom Parmesan 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan 4 to 6 portobello mushrooms 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup marinara sauce (store bought or homemade) 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan 2 tablespoons butter, cut into small pieces Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Preheat the oven to 400 degrees F. Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
Chicken Fried Steak and Cream Gravy A slice of top round steak, about 1/2-inch thick 2 cups flour, seasoned with salt and pepper Oil and butter (or lard and shortening) Salt and pepper, to taste Stock or hot water 3 tablespoons fat from the pan 2 cups milk or water Salt and pepper to taste Mashed potatoes as an accompaniment Instructions: Dredge steak in seasoned flour, coat well. Transfer steak to a cutting board and using the \teeth\ side of a meat mallet, pound the flour into the steak. The object is to bread the steak thoroughly. In a deep skillet heat enough oil and butter or lard and shortening to immerse steak until fairly hot. Immerse steak in oil and when nicely browned, cover, and simmer for a few moments, as when frying chicken. Repeat frying process until all steaks are cooked. Transfer steak(s) to a hot platter. Pour off all but 3 tablespoons of fat from the pan, add the flour and whisking constantly add milk or water. Scrape up any brown particles left on the bottom of the pan and incorporate them into the gravy. Season with salt and pepper or ketchup to taste. Serve steaks with mashed potatoes and gravy.
Pork Chops with Red Onion Confit 1 red onion 1 to 2 tablespoons butter Salt and pepper A splash of balsamic or red wine vinegar 2 pork chops, with lots of nice fat Pinch sugar Instructions: Slice the onion very thinly. Melt the butter in a frying pan, add the onions, season with salt and pepper and cook gently, stirring occasionally, until soft, about 15 minutes. Add the vinegar and reduce until the liquid evaporates, about 1 minute. Remove from the heat. Sprinkle the pork chops with salt, pepper and sugar. Fry until golden and cooked through, about 5 minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top.
Simple Bolognese 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 pound ground chuck beef One 28-ounce can crushed tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions: In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
Spicy Steamed Mussels 2 pounds mussels, washed and beards removed 4 tablespoons vegetable oil 1 large onion, diced 4 cloves garlic, minced 1 (2-inch piece) ginger, minced 2 serrano chile peppers, seeded and diced 1 teaspoon curry powder 2 teaspoons ground coriander 1/2 cup white wine 1/4 cup water 3 tablespoons heavy cream Freshly ground black pepper 1/2 bunch fresh cilantro, leaves chopped 3 scallions, sliced 1 lime, zested and juiced 1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices 2 tablespoons olive oil Instructions: Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed. Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil. Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened. Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels. Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.
Sicilian Cassata: Ricotta Cake 2 pounds fresh, whole milk ricotta 2 cups powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/2 cup chocolate chips 1 cup candied fruit with citron and angelica if possible 1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used) Optional: green marzipan for covering the finished cassata Instructions: Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe. Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside. Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling. Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom. The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.
French Toast Panini With Grilled Bananas 6 large eggs 1 cup whole milk 1/2 cup heavy cream 1/4 cup fresh orange juice (from about 1 medium orange) 2 tablespoons vanilla extract 2 tablespoons cognac (optional) 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon Pinch of freshly grated nutmeg Salt 8 slices Texas toast or other thick white bread 3 large ripe bananas 2 tablespoons unsalted butter, melted 3 tablespoons vegetable oil Confectioners' sugar, for garnish Pure maple syrup, for garnish Instructions: Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl. Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes. While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices. Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
Florentine Scallop Scampi with Fettuccine 1/2 stick unsalted butter, (4 tablespoons) 5 cloves garlic, minced Juice of 2 lemons (1/3 cup) 1/2 cup toasted hazelnuts, chopped Kosher salt and freshly ground pepper 1 pound sea scallops, tough muscles on the side removed 12 ounces fresh fettuccine 2 cups baby spinach 1/2 cup flat-leaf parsley leaves, roughly chopped Instructions: 1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil. 2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper. 3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce. 4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.
Apple Brown Betty with Ice Cream 1 stick unsalted butter, melted, plus more for baking dish 4 tablespoons sugar 6 Granny Smith apples, peeled, cored and cut into small wedges 1 lemon, juiced 3/4 cup packed light brown sugar 1 tablespoon ground cinnamon Pinch ground nutmeg Pinch salt 1/4 cup apple brandy (recommended: Calvados) 1 loaf brioche bread, crusts discarded and bread cubed 1 quart vanilla bean ice cream, for serving Powdered sugar, for garnish Instructions: Preheat oven to 375 degrees F. Butter and sugar a baking dish and reserve the remaining sugar. In a large mixing bowl combine apple wedges, lemon juice, brown sugar, spices, salt and apple brandy. Toss to combine evenly. In a separate mixing bowl add bread cubes, pour in the melted butter and toss to coat evenly. Layer bread cubes in the bottom of the baking dish followed by apples and repeat this so you have 2 layers of each. Press gently on top of the fillings to compact slightly. Pour any remaining liquid over the apples and bread cubes. Sprinkle with the remaining sugar and bake in the oven for 35 to 40 minutes, or until the top is golden. Remove from the oven and allow to cool. Serve topped with a scoop of ice cream and powdered sugar.
Coconut Grits with Lemongrass-Ginger Short Ribs 3 pounds bone-in short ribs (8 or 9) 1 teaspoon Chinese five-spice powder Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 6 cloves garlic, smashed 3 shallots, chopped 1 3-inch piece fresh ginger, sliced 1 stalk lemongrass, trimmed, cut into 3-inch pieces and smashed with the flat side of a knife 1 cinnamon stick, broken in half 3 star anise pods 2 tablespoons soy sauce 3 tablespoons packed light brown sugar 3 tablespoons rice vinegar 1 tablespoon plus 1 teaspoon fish sauce 1 tablespoon chili-garlic sauce 1 14-ounce can unsweetened coconut milk Kosher salt 1 cup old-fashioned grits (not instant or quick-cooking) Pickled vegetables, for topping (Recipe Follows) Torn fresh cilantro and/or mint, for topping 2 carrots, peeled and cut into thin matchsticks 1/4 small daikon, 8 ounces, peeled and cut into thin matchsticks 1 cup white vinegar 1 cup water 1 tablespoon light brown sugar 1 tablespoon kosher salt Instructions: Make the short ribs: Preheat the oven to 325˚. Toss the short ribs with the five-spice powder and a generous pinch each of salt and pepper. Heat the vegetable oil in a large dutch oven over medium-high heat. Add the short ribs and cook, turning, until browned, 10 minutes. Remove to a plate and spoon off all but a thin layer of the drippings. Add the garlic, shallots, ginger, lemongrass, cinnamon and star anise to the pot and cook, stirring, until the garlic and shallots are softened, about 3 minutes. Stir 2 1/2 cups water, the soy sauce, 2 tablespoons each brown sugar and rice vinegar, 1 tablespoon fish sauce and the chili-garlic sauce into the pot. Return the short ribs to the pot in a single layer. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the meat is very tender, adding up to 1/2 cup more water if the pot is too dry, about 2 1/2 hours. Remove the short ribs to a plate; discard the bones. Strain the liquid through a fine-mesh sieve into a small bowl or fat separator. Skim or pour off any excess fat, then pour the liquid into a large skillet. Add the remaining 1 tablespoon each brown sugar and rice vinegar and the remaining 1 teaspoon fish sauce. Bring to a simmer and cook until slightly thickened, 5 to 10 minutes. Return the short ribs to the skillet and continue to cook, turning often, until glazed, 4 to 8 minutes. Meanwhile, make the grits: Combine the coconut milk, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring often with a wooden spoon, until tender, 15 to 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time. Divide the grits among 4 shallow bowls. Top with the short ribs and pickled vegetables. Sprinkle with cilantro and mint. Put the carrot and daikon in a medium heatproof bowl. Bring the vinegar, water, sugar and salt to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar. Pour over the vegetables and press down they are covered in brine. Cool slightly, stirring a few times, cover and refrigerate until chilled and pickled, at least 2 hours.
Tequila Martinis 2 ounces Tequila (preferably aged blue Agave) 4 ice cubes 1/2 teaspoon TripleSec Twist of lime zest 1 strip (1/4 x 3/4inch) of serrano chile (stem and seeds removed) Instructions: In a pitcher or a cocktail shaker, combine the tequila and the ice cubes and stir or shake 20 times. Place the Triple Sec in a chilled cocktail glass, swirl it around to coat the inside of the glass, and discard it. Strain the tequila into the glass. Thread the twist of lime and the strip of chile onto the cocktail skewer, perch it on the rim of the glass, and serve at once.
Grilled Spiny Lobster with Lump Crab Ceviche 1 pound lump crab meat, cleaned and shell free 2 tablespoons minced red bell pepper 2 tablespoons minced yellow bell pepper 2 medium jalapenos, sliced paper thin in circles 1 small red onion sliced paper thin into circles 2 stalks hearts of palm, sliced into circles 1/2 bunch chives, minced 2 limes, juiced 2 tablespoons olive oil Kosher salt, to taste Cracked black pepper, to taste 1 finely minced shallot 1/2 bunch chopped parsley 1 lime, juiced 3 to 4 tablespoons olive oil Salt and pepper, to taste 2 spiny lobster tails, split 2 jalapenos 2 bunches cilantro 2 limes, zested, juiced 1 tablespoon coriander 1 teaspoon cumin 1/4 cup water 1/2 cup olive oil Salt and pepper, to taste Instructions: For ceviche, combine all ingredients and refrigerate for 2 hours. For marinade, combine all ingredients except lobster. Brush on lobster 30 minutes prior to grilling. For cilantro lime sauce, puree in blender all ingredients but olive oil and salt and pepper. When ingredients are combined slowly add olive oil. Season with salt and pepper, to taste. To assemble, stack 2 lobster tails, top with mound of ceviche and drizzle sauce around dish and plate. Garnish with fresh cilantro and chives.
Panettone Bread and Butter Pudding 1 pint (575 milliliters) milk (don't use 2 percent, 1 percent, or skim) 1 pint (575 milliliters) double cream (heavy cream) 1 vanilla pod 4 medium eggs 6 ounces (170 grams) caster sugar (superfine sugar) Panettone, cut into thick slices and buttered 1 orange, zested A little icing sugar Instructions: To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla. Preheat the oven to 325 degrees F (160 degrees C/Gas 3). Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
Salted Caramel Sundae 1 cup roasted, salted peanuts 4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural 1 1/2 cups sugar 1 tablespoon light corn syrup 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 1 teaspoon fleur de sel Chocolate Sauce 2 pints Talenti Sea Salt Caramel Gelato Sweetened whipped cream (See Cook's Notes) Instructions: Preheat the oven to 350˚. Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn and set aside. Line the sheet pan with parchment paper. Place the sugar and 1/4 cup water in a medium (10-inch) sauté pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves \u2014from this point on, don\u2019t stir the caramel, swirl the pan! (Don\u2019t worry if the mixture looks as though it\u2019s crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated. Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it\u2019s completely cooled, carefully break into large clusters with your hands. To serve, pour puddles of chocolate sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn and add a dollop of the sweetened whipped cream in the middle. Serve immediately.
Tres Leches (Three Milks Cake), Latin America 6 large eggs, separated 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup whole milk 1 teaspoon vanilla extract 1 14-ounce can evaporated milk 1 14-ounce can sweetened condensed milk 1 cup heavy cream Icing: 3 tablespoons water 3/4 cup granulated sugar 3 large egg whites 1 ripe mango, peeled, seed removed, and thinly sliced 1 ripe papaya, peeled, seeds removed, and thinly sliced Instructions: To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes. To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms. To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.
Tablescape Centerpiece: Fortune Bush 4 (3-ounce) boxes fortune cookies 2 (12-ounce) bags white chocolate chips 4 cups confectioners' sugar 3 tablespoons meringue powder 2 tablespoons lemon juice 1/3 to 3/4 cup warm water Instructions: Line 2 sheet pans with wax paper, unwrap all the fortune cookies, and pour the sanding sugar into a shallow bowl. In a glass bowl in the microwave, melt 1 bag of white chocolate chips in 30 second intervals, being sure to stir the chocolate frequently. When completely melted, dip half of the fortune cookies from the pointed end and the other half from the rounded end. Dip in the bowl with purple sanding sugar while still wet. Place on the wax paper-lined sheet pans and allow to set up. To make the royal icing, beat together the confectioners' sugar and meringue powder with the lemon juice. Slowly add in the water until smooth and thick (the icing should not be runny). To assemble, cover the styrofoam cone with craft paper, using tape to secure. Start on the bottom row with the cookies dipped from the rounded end. Put a dollop of royal icing on the back of a cookie and press gently against the cone. Hold for a few seconds. Repeat around the base. Allow icing to set 5 minutes before continuing to the next row. (To help secure each cookie you can also use toothpicks inserted into the cone through the fold in the middle of each cookie.) Using cookies dipped from the pointed end, adhere around the cone above the first row in the same manner. Repeat, alternating rows between cookies dipped on the rounded and pointed ends, allowing each row to set for 20 minutes in between. Don't worry if they don't line up perfectly, the spaces will be covered later with ribbon. When complete, stick 2 cookies together with icing and place on the very top. Allow to dry for a few hours. To finish, using purple satin ribbon, start at the top and make loops by securing into the empty spaces with the pearl-topped pins. Scatter the violets throughout, securing to the cone in the same manner. Gently place atop a cake stand in the center of your table.
Butter-Poached Lobster Rolls with Celery Fennel Slaw Kosher salt and freshly cracked black pepper Three 1 1/2- to 2-pound live Maine lobsters 2 tablespoons neutral cooking oil 1 white onion, thinly sliced 2 cloves garlic, chopped 2 fresh bay leaves 1 cup vermouth 1 cup heavy cream 1 pound unsalted butter, cubed, plus 2 tablespoons for toasting buns 1/4 cup yellow mustard seeds 1 cup red wine vinegar 1 tablespoon granulated sugar 1 head celery 1 head fennel, fronds reserved 1 ounce mustard oil 6 top-sliced hot dog buns Instructions: Bring a large pot of salted water to a boil. Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside. Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside. Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin. In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve. In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown. Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.
Squid Tamales with Roasted Corn Salsa 1 onion, roughly chopped 1 red bell pepper, roughly chopped 1 green bell pepper, roughly chopped 4 cloves garlic 1/4 cup olive oil 2 tablespoons tomato paste 6 cups fresh corn kernels 1/2 cup cornstarch 1/2 cup fine yellow cornmeal 2 tablespoons squid ink 1 tablespoon sugar 1 pound fresh squid, cleaned and chopped finely 15 individual cornhusks Roasted Corn Salsa, recipe follows 4 ears corn 2 red bell peppers, finely diced 1/2 cup chopped scallion 1/2 cup extra-virgin olive oil 1/4 chopped cilantro Salt and pepper Instructions: In a deep saute pan, saute the onion, bell peppers, and garlic in the olive oil for 10 minutes until the vegetables are soft then add the tomato paste, stir well and, remove and set aside. Place corn kernels in a large mixing bowl add the Sauteed vegetables, cornstarch, cornmeal, and squid ink, and mix well. Place small batches of the corn mixture into a food processor and puree until smooth. Return the puree mixture to the bowl, add sugar, and fold in ground squid. Lay 2 cornhusks end to end, place 1/2 cup of the mixture in the middle of the cornhusk. Roll up the husks and secure them with twine. Steam the tamales in a double boiler with a steamer insert for 45 minutes. Remove and serve with a spoonful of the roasted corn salsa. Remove the husks from the ears of corn and place them on hot grill for about 10 minutes until all the sides of the corn have charred nicely. Remove them and allow to cool. With a knife, remove the kernels from the cob. In bowl, combine the corn with the remaining ingredients, and mix well. Season with salt and pepper.
Chili Bowl Burger Sliders 2 pounds ground beef, 90/10 1 pound ground pork 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons minced onion flakes 1 jalapeno, seeded and finely diced Salt and freshly ground black pepper Canola oil spray 3 tablespoons olive oil 1 white onion, chopped 3 tablespoons chopped garlic 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 1 (28-ounce) can crushed tomatoes 1 (15-ounce) can kidney beans, drained 1 1/2 to 2 cups shredded Cheddar, divided 12 slider buns Instructions: Preheat the oven to 350 degrees F. In a large bowl, add the ground beef, ground pork, chili powder, cumin, onion flakes, jalapeno, and salt and pepper. Using clean hands, mix well to combine, about 1 minute. Prepare a muffin tin with canola oil spray. Separate the beef mixture into 2 equal piles and set 1 pile aside. Begin shaping 12 equal patties and, 1 by 1, pat them into the muffin tin so that the bottoms and sides are covered in the beef mixture. Place the muffin tin into the oven and cook for 10 minutes. In a medium saute pan over medium heat, add the olive oil. Next, add the onion, garlic and oregano and saute until the onion begins to wilt, about 5 minutes. Add in the tomato paste and remaining ground beef mixture and cook until the beef begins to brown, about 2 minutes. Pour in the canned tomatoes and beans and season with salt and pepper. Let the chili simmer for 10 minutes on low. Line a baking sheet with foil. Remove the muffin tin from the oven and remove the beef muffins from the tin, placing them onto the lined baking sheet. Then, add about 1 tablespoon cheese to the inside of each beef muffin. Top the cheese with 2 tablespoons chili to create a heaping mound. Then, top with another 1 tablespoon cheese. Turn the oven to broil and place the filled beef muffins back into the oven and continue cooking until the cheese is bubbling and slightly browned, about 2 minutes (or keep at 350 degrees F and bake until cheese is melted, 6 to 9 minutes). Remove from the oven and let cool slightly. Serve the sliders on the buns to your hungry crowd.
Parker House Rolls 1 1/2 cups milk 1 stick unsalted butter, cut into pieces, plus more for brushing 1/2 cup sugar 1 package active dry yeast 1/2 cup warm water 3 large eggs, lightly beaten 1 1/2 teaspoons salt 6 cups all-purpose flour Instructions: Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes. Preheat the oven 350 degrees F. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Individual Italian Meringue Trifle 1/2 cup chopped hazelnuts, toasted 2 cups whipping cream 2 round tablespoons sugar 24 store bought prepared meringue cookies, available in plastic tubs at your market 1/2 cup hazelnut chocolate spread (recommended: Nutella) 1/2 pint raspberries Instructions: Toast nuts in a small pan then cool. Beat whipping cream and sugar until it forms soft peaks. Crush half of the meringues in a large food storage bag with the hazelnuts and then divide evenly among 4 small dessert cups. Place hazelnut chocolate spread in a medium bowl. Warm the spread in the microwave until loosened and smooth, test after 40 seconds on high. Stir and repeat, if necessary, until loose. Divide berries evenly among dessert cups. Fold a small amount of whipped cream into hazelnut chocolate spread mixture until well combined. Fold in the remaining whipped cream. Divide the completed mixture among the cups and top each dessert cup with whole remaining meringues, 3 per cup.
Poached Strawberries, Peaches, and Mango over Crushed Ice 1 vanilla bean or 1/2 teaspoon pure vanilla extract 2 cups white grape juice 1 star anise pod 1 cinnamon stick Zest of 1/2 large orange 1 cup (8 ounces) frozen strawberries, thawed and drained 1 cup (6 ounces) frozen mango, thawed and drained 1 cup (4 ounces) frozen peaches, thawed and drained 4 cups crushed ice Instructions: Using a paring knife, scrape the seeds from the vanilla bean and place in a large saucepan. Add the empty vanilla pod, grape juice, star anise, cinnamon stick, and orange zest. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes. Add the strawberries, mango, and peaches. Simmer for 5 minutes. Remove the pan from the heat and allow the fruit to cool completely in the syrup, about 1 hour (can be made 1 day in advance and refrigerated). To serve, remove the vanilla pod, star anise, and cinnamon stick from the syrup and discard. Mound the shaved ice in 4 small bowls and drizzle with the syrup. Spoon the fruit on top and serve.
Nectarine-Raspberry Crisp with Quinoa-Almond Topping 2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices 1 1/2 cups raspberries 1 tablespoon arrowroot powder 2 teaspoons pure vanilla extract 1/2 cup quinoa flakes 1 cup almond meal 1/2 cup brown rice flour 1/4 cup gluten-free oat flour 1/2 cup maple sugar, plus more for sprinkling Pinch sea salt 6 tablespoons melted extra-virgin coconut oil 1 tablespoon maple syrup 2 teaspoons pure vanilla extract 1/2 cup toasted almonds, chopped Pinch cinnamon Instructions: Preheat the oven to 350 degrees F. For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit. For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds. Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.
Giant Grilled Cheese for a Crowd 1 loaf unsliced white bread or brioche loaf (about 1 pound 5 ounces) 1/4 cup mayonnaise 1/3 pound sliced sharp Cheddar 1/3 pound sliced Monterey jack cheese 1/3 pound sliced low moisture part-skim mozzarella Instructions: Put 1 baking sheet on the center rack of the oven and preheat to 350 degrees F. Slice 1/4-inch of the crust off the top and bottom of the loaf of bread. Split the loaf evenly in half, horizontally. Cut a piece of parchment paper large enough to accommodate both halves of bread and put both the top and the bottom on the parchment, cut-side up so the inside of the loaf is visible. Scoop about a 1/4-inch of the soft middle of the loaf out. Spread the mayonnaise evenly on the crustless top of each half, then flip them over so the mayonnaise-side is face down on the parchment. Evenly distribute the 3 cheeses between the 2 bread halves. Use the parchment to transfer your grilled cheese to the preheated baking sheet, using a spatula if the bread is sticking, then remove and discard the parchment. Bake until the crust is golden brown and crunchy and the cheese is melted, about 18 minutes. Remove from the oven and immediately sandwich the 2 halves with the cheese in the middle. Let rest about 10 minutes. Slice and serve while hot.
Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan 2 tablespoons olive oil 2 thick slices tomato 2 boneless, skinless chicken breast halves (about 12 ounces) Salt and freshly ground black pepper 1/2 cup freshly grated Parmesan 1 teaspoon thyme leaves, plus 2 sprigs thyme 10 small black olives, pitted Instructions: Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves. Add the olives and thyme sprigs. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.) Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point. Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
Cream of Mushroom Soup 1-1/2 ounces dried porcini mushrooms, or other dried mushrooms 7 cups chicken broth, homemade or low-sodium canned 6 tablespoons unsalted butter 5 cloves garlic, minced 10 ounces button mushrooms, chopped 2 leeks (white part only), thinly sliced 2 medium shallots, thinly sliced 7 tablespoons all-purpose flour 3 parsley sprigs 3 sprigs fresh thyme 1 bay leaf 1/2 cup heavy cream 1 teaspoon Madeira 1 teaspoon kosher salt Freshly ground black pepper Instructions: Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms. Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more. Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
Twice Baked Rosemary Blue Potato Mash 6 tablespoons unsalted butter, plus more for baking dish 2 cloves garlic, peeled and smashed 1 tablespoon finely chopped rosemary leaves Freshly cracked black pepper 6 Yukon gold potatoes, peeled and cut into chunks Kosher salt 1 1/4 cups crumbled blue cheese (recommended: Shropshire blue) Instructions: Butter a 6 to 8 cup shallow baking dish. In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes. In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer. Preheat the oven broiler. Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.
Choco Cherry-Stout Ice Cream Float 1 tablespoon chocolate syrup 2 scoops cherry chocolate chip ice cream (about 1 cup) 1 can stout beer, such as Guinness, chilled Whipped cream, from da can, as desired Crushed chocolate candies, such as M and M's, as desired Jacked Cherries, recipe follows, as desired, optional 1 shot whisky, such as Jack Daniel's, optional 1 cup favorite whisky, such as Jack Daniel's 2 tablespoons brown sugar 1 cup dried cherries Instructions: Swirl the chocolate syrup around in a glass all fancy-like. Place the ice cream on the bottom and pour the cold stout slowly into the glass. Top with whipped cream, crushed chocolate candies and Jacked Cherries if using. Serve with a straw, a long spoon and a shot of whisky, if desired. Bring the whisky and sugar to a gentle simmer in a small saucepan and simmer until the sugar is dissolved. Pour the mixture over the cherries in a mason jar and let it sit in the fridge overnight.
Pork Meatballs With Spicy Sauce 3 tablespoons extra-virgin olive oil 1 large onion, finely diced Kosher salt 2 tablespoons tomato paste 1 pound ground pork shoulder 2 teaspoons red pepper flakes 2 28-ounce cans whole San Marzano tomatoes, crushed by hand 2 pounds ground pork shoulder Kosher salt 3 to 4 pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid from the jar 4 slices white bread, finely chopped 3 large eggs, lightly beaten 2 tablespoons extra-virgin olive oil Polenta, for serving (optional) Instructions: Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes. Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour. Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs. Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet. Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.
Turkey and Blistered Green Chile Burger 4 cloves garlic 1 stick unsalted butter 1 large poblano pepper Extra-virgin olive oil 1 medium red onion, julienned 1/2 large red pepper, seeds and membrane removed, julienned 1/2 large yellow pepper, seeds and membrane removed, julienned 1/4 teaspoon paprika Kosher salt and freshly cracked black pepper 1 pound lean ground turkey (breast and thigh) 2 teaspoons Dijon mustard, plus more for serving 2 teaspoons Worcestershire sauce 1/2 teaspoon ground cumin Pinch white pepper Kosher salt Olive oil 4 slices Monterey Jack cheese 4 brioche burger buns Instructions: Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat. For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again. For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve. For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper. For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest. Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side. To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.
Halibut Puttanesca 1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought 4 cloves garlic, minced 1/2 cup stuffed green olives, chopped 3 tablespoons drained capers 1/2 cup red wine 2 teaspoons anchovy paste 4 (5-ounce) halibut fillets Salt and ground black pepper 1/4 cup chopped fresh basil leaves Instructions: Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.
Pasties 3 quarts peeled and diced potatoes 1 1/2 quarts diced carrots 1 quart diced rutabaga 1 quart diced onions 1/4 cup very finely diced garlic 1 1/2 teaspoons seasoned salt 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 2 1/2 pounds ground grass-fed beef 2 1/2 pounds your favorite ground Italian sausage 3 1/2 quarts all-purpose flour (recommended: finely ground organic) 2 tablespoons salt 1 1/2 pounds butter flavored shortening 1 1/2 pounds white shortening 6 eggs 2 cups ice cold water 1/3 cup white vinegar 3 eggs, beaten Flour, as needed Instructions: For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties. For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling. Preheat the oven to 325 degrees F. Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts. Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.
Flambe Oranges and Cream 2 tablespoons butter 1 teaspoon minced ginger 2 oranges, zested and juiced, reserve some zest for garnish, plus 4 oranges peeled and segmented 1 star anise 8 crepes, folded into triangles 1/4 cup orange liqueur (recommend: Grand Marnier) 1 pint best-quality vanilla ice cream Instructions: In a saute pan over medium-high heat, add butter and melt. Stir in ginger, orange zest, orange juice and star anise and bring to a simmer. Add orange segments and crepes to warm through. Add orange liqueur and remove from the heat. Carefully light the mixture with a long kitchen match to flambe. Allow the flames to die down and remove star anise. Divide crepes among serving plates, spoon orange segments and sauce over and top with scoop of ice cream. Garnish with orange zest and serve.
Asian Marmalade 2 stalks lemon grass, crushed and bruised 1 small handful kaffir lime leaves, torn 2 tablespoons soy sauce 2 cloves garlic, crushed 1 thumb-sized piece ginger, peeled and chopped 1 fresh red chile, finely chopped 2 limes, zested, halved, and juiced 10 good lugs (tablespoons) olive oil Instructions: Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.;
Linguine with Anchovy and Walnuts Salt 1 pound linguine 1/2 cup extra-virgin olive oil 1 teaspoon Calabrian chile paste, or more if desired 1/2 teaspoon colatura di alici di Cetara or fish sauce 1 anchovy fillet, finely chopped 1 cup freshly grated Parmigiano-Reggiano 1 cup baby arugula, roughly chopped or torn 1/2 cup mint leaves, roughly chopped or torn 1/2 cup walnuts, toasted and chopped Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well. In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet. Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.
BBQ Chicken Burgers with Slaw 1 tablespoon butter, cut into pieces 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced 2 cloves garlic, finely chopped 2 tablespoons tomato paste 1 teaspoon sugar 1 tablespoon Worcestershire sauce, eyeball it 1 tablespoon hot sauce, eyeball it 1 1/4 pounds ground chicken 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full 3 tablespoons extra-virgin olive oil, divided 2 tablespoons honey, eyeball it 1 lemon, juiced 3 rounded tablespoons sweet pickle relish 2 cups shredded cabbage mix Salt and pepper 4 cornmeal Kaiser rolls, split Instructions: In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve. Serve burgers on bun bottoms topped with slaw and bun tops.
Polenta Cakes with Mushrooms 2 cups 2 percent milk 1 cup cornmeal (polenta) 4 ounces mascarpone cheese 4 ounces grated Parmesan Sauteed Mushrooms, recipe follows Shredded mozzarella, for serving, optional 1/4 cup vegetable oil 6 cloves garlic, chopped 2 cups sliced button mushrooms (canned or fresh) 8 ounces tomato sauce 1 teaspoon salt 1 teaspoon black pepper Instructions: Over a medium-high heat in a large saucepan that allows for stirring, heat milk, cornmeal and 2 cups water. Give it an initial stir to blend ingredients, then let cook until it thickens up a bit, about 5 minutes. At this point, stir continuously so that contents thicken up without sticking to saucepan, about 10 minutes. Add the mascarpone and Parmesan. Cook, stirring, until polenta is thick enough to pour out, another 5 minutes. Pour into individual muffin pans or one big pan. Let cool at room temperature for approximately 10 minutes. Refrigerate the polenta for later use. When you're ready to serve the polenta: Preheat the oven to 375 degrees F. Top the polenta cake with the Sauteed Mushrooms and shredded mozzarella, if using, and bake 5 to 8 minutes. Enjoy! Over a medium-high heat, heat oil in a medium frying pan. Add garlic and let brown, approximately 1 minute. Throw in mushrooms and allow to brown and cook down, stirring, approximately 5 minutes. Add tomato sauce, salt and pepper. Lower heat to low and let simmer for an additional 5 minutes.
Pan-Fried Salmon 4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Bring the salmon to room temperature 10 minutes before cooking. Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon. Transfer to a plate and serve as desired.
Spring Fair Onion Burger 2 pounds lean ground beef 1/4 cup barbecue sauce 1 teaspoons steak seasoning (recommended: Montreal) 1/2 teaspoon seasoning salt (recommended: Lawry's) 1/2 cup grated sharp Cheddar, divided 4 sesame seed hamburger buns, lightly toasted Lettuce leaves Sliced tomatoes Grilled Onions, recipe follows 2 yellow onions 1 teaspoon vegetable oil 1/2 teaspoon salt Instructions: Mix first 4 ingredients in large bowl until blended. Shape into 4 balls. Poke deep hole in each ball and fill each with 1 1/2 tablespoons of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty. (Can be made 8 hours ahead, covered and chilled.) Grill burgers to desired doneness, about 5 minutes per side for medium. Place burgers on bottom halves of buns. Top with lettuce, tomatoes, onions and upper halves of buns. Peel onions, leaving root end intact. Slice into 3/4-inch thick rounds. Lay onion flat and insert a toothpick horizontally through at least 1/2 of the onion. This will prevent onion from falling apart on the grill. Brush with oil and season with salt. Place on a preheated grill at medium heat. Cook for 5 minutes on each side or until caramelized and softened. Remove toothpicks before serving.
Manchego Cheesy Rice 2 tablespoons butter 1 1/2 cups white rice 3 cups chicken stock Handful flat-leaf parsley, finely chopped 1 cup grated Manchego cheese Salt and pepper Instructions: Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
Swordfish with Crispy Eggplant Chips, Tomato and Eggplant Sauce 1/4 cup blended oil 3 cloves garlic, coarsely chopped 2 shallots, coarsely chopped 1 cinnamon stick 1 bay leaf 5 to 6 baby eggplants, trimmed and cut into large dice Kosher salt and freshly ground black pepper 1 (28-ounce) can whole, peeled San Marzano tomatoes 2 to 3 cups chicken stock, heated 2 to 3 tablespoons unsalted butter Blended oil, for shallow frying 4 to 5 baby eggplants, sliced 1/8-inch thick Rice flour, to coat 4 (3-ounce) swordfish steaks Kosher salt and freshly ground black pepper About 1/4 cup blended oil 1/4 cup freshly torn basil leaves Extra-virgin olive oil Zest of 1 orange Instructions: For the sauce: To a large high-sided saute pan over medium heat, add the blended oil. Add the garlic, shallots, cinnamon stick, bay leaf and the baby eggplant to the saute pan. Season the mixture with salt and freshly ground black pepper. Add the peeled tomatoes, squashing the tomatoes in your hand as you add them. Add about 2 cups chicken stock and allow to simmer, about 10 to 15 minutes. Remove the cinnamon stick and strain the sauce through a food mill placed over a bowl and pass through. Place back into the same pan and place over medium heat. Whisk in the butter until melted. For the eggplant chips: Add about 1/4-inch blended oil to a heavy-bottomed pan over medium-high heat. Heat the oil to 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Once the oil is heated, coat the eggplant in the rice flour and shallow fry until golden brown, on both sides, about 2 to 3 minutes. Drain the eggplant chips on a paper towel-lined plate. For the fish: Season each swordfish steak with salt and freshly ground black pepper. Place a large cast iron pan over medium-high heat. Add the blended oil and add the seasoned fish. Cook on both sides until golden brown, about 2 minutes per side. Remove the fish from the pan and set aside. For each serving: Place a piece of fish on a plate. Spoon some of the sauce alongside the fish. Garnish with a pile or \shortstack\ of eggplant chips and freshly torn basil. Drizzle the plate with extra-virgin olive oil and garnish with the orange zest.
Jack O'Lantern Stew 1 (9 to 12-inch) pumpkin 1 large onion, chopped 1 green pepper, cored, seeded, and diced 1 red pepper, cored, seeded, and diced 4 carrots, thinly sliced into rounds 3 celery sticks, thinly sliced 2 cloves garlic, crushed 1 pound lean ground beef 1 pound ground chicken or turkey 2 cups cooked rice (instant is okay) 1 large can diced tomatoes 1 large can tomato soup Instructions: Preheat the oven to 350 degrees F. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a scary face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes. While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld. Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.
The Best Chicken Piccata 2 large boneless skinless chicken breasts (about 8 ounces each) Kosher salt and freshly ground black pepper 1 large lemon 1/4 cup all-purpose flour 1 tablespoon olive oil 6 tablespoons unsalted butter 5 large cloves garlic, thinly sliced 1/2 cup dry white wine 1/4 cup brined capers, drained 1/4 cup flat-leaf parsley leaves, roughly chopped Instructions: Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.\u202fRefrigerate the chicken cutlets uncovered for 1 hour. Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon. Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate. Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce 2 tablespoons ground coriander 2 tablespoons ground ginger 2 tablespoons light brown sugar 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon kosher salt 1 tablespoon cayenne powder 2 teaspoons coarse black pepper 2 teaspoons dry thyme 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon ground cloves 8 chicken thighs Sliced fresh mango Homemade Mango Habanero Sauce, recipe follows Cilantro leaves, for garnish 1 tablespoon canola oil 1 small Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 ripe mangoes, peeled, pitted and coarsely chopped 1 habanero, chopped 1 cup white wine vinegar Salt Instructions: Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top. Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.
Pretzel Rolls 1 tablespoon active dry yeast 2 3/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1 teaspoon kosher salt, plus more for sprinkling Vegetable oil, for the bowl Cooking spray 1/3 cup baking soda Instructions: Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl. Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes. Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside. Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat. Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls. Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.
Mushroom and Nut Pate 1/2 cup raw pumpkin seeds 1/2 cup raw pistachios 1 cup balsamic vinegar 1/4 cup olive oil, plus 2 tablespoons 1/2 small red onion, chopped fine 1/2 cup quartered shitake mushrooms 4 to 6 half-dried figs, halved 1/4 cup Marsala wine 2 tablespoons chopped fresh basil 1 scallion, chopped fine 1 teaspoon salt 1/2 teaspoon black pepper Pita chips, as garnish Instructions: Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again. Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes. In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat. Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside. In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth. Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.
Truffle Lobster Mac n' Cheese 1/2 ounce lobster roe (see Cook's Note) 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 cup panko breadcrumbs Kosher salt and freshly ground black pepper 1 pint (2 cups) milk 1 pint (2 cups) heavy cream 1 tablespoon fresh rosemary, finely chopped 1/3 cup all-purpose flour 8 ounces white American cheese, diced, at room temperature 8 ounces Swiss cheese, grated, at room temperature 1/3 cup grated Parmesan, at room temperature 1 tablespoon truffle butter 1 pound elbow pasta, cooked to al dente in salted water, drained well and cooled 8 ounces picked lobster meat, roughly chopped Instructions: Preheat the oven to 350 degrees F. Make the lobster butter: In small bowl, add the lobster roe and macerate with a whisk. Add 2 tablespoons butter and emulsify the roe with the butter. Make the breadcrumbs: Heat 4 tablespoons butter in a medium skillet over medium heat until melted and foamy, about 1 minute. Stir in the breadcrumbs and cook, stirring often, until golden brown, about 4 minutes. Season with salt and pepper to taste and set aside. Make a bechamel: In a medium saucepan, heat the milk and heavy cream. In a large saucepan, melt the remaining 6 tablespoons butter over medium heat. Add the rosemary and saute until fragrant, 2 to 3 minutes. Add the flour and cook, stirring constantly, until it forms a light golden paste (make sure it doesn't brown), 5 to 6 minutes. Add the warm milk and cream and whisk until incorporated. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened and coats the back of a spoon, about 15 minutes. Add the cheeses and whisk while the bechamel cooks, but do not let it boil. Cook until the cheeses are melted, then remove from the heat and season to taste with salt. Add the lobster butter and truffle butter to the bechamel and stir to fully incorporate. Add the cooked pasta and lobster meat and stir gently to combine. Transfer to a 9-by-13-inch baking dish and sprinkle with the breadcrumbs. Bake until heated through and bubbling around the edges, about 20 minutes.
Handmade Rice Noodles Filled With Pork and Wood Ear Mushrooms: Banh Cuon Nong 4 dried wood ear mushrooms 1 teaspoon fish sauce 7 ounces/200 g rice flour 2 ounces/60 g tapioca flour 1/2 teaspoon salt 1/2 cup/125 ml vegetable oil 4 cloves garlic, minced 4 red Asian shallots, diced 10 1/2 ounces/ 300 g minced pork 1/2 teaspoon sugar 1 pound, 2 ounces/ 500 g pork terrine, finely sliced 2 Lebanese (short) cucumbers, sliced into batons 1 bunch perilla, leaves plucked 1 bunch fresh Vietnamese mint, leaves plucked 1 bunch fresh mint, leaves plucked 10 1/2 ounces/300 g mung bean sprouts 2 tablespoons fried red Asian shallots 1 cup/250 ml nuoc cham (dipping fish sauce) 2 bird's eye chiles, sliced Instructions: Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. To make the batter, combine rice flour, tapioca flour and salt with 20 fluid ounces/ 600 ml cold water. Now whisk until the flour dissolves and forms a smooth batter. Heat a nonstick frying pan over medium heat, then add 2 tablespoons oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar, and pinch of salt and pepper. Stir-fry for 4 minutes, then transfer to a bowl and set aside. Brush a round tray with oil and place beside the stove. Heat a large nonstick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladleful (2 to 3 tablespoons) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter. Cover the pan with a lid and cook for 30 seconds. Remove the lid and slide the thin noodle sheet onto your oiled tray. Scoop 1 tablespoon pork mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll. Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary. Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with nuoc cham and serve with sliced chile.
Fillet of Beef 1 (4 to 5 pound) fillet of beef, trimmed and tied 2 tablespoons unsalted butter, at room temperature 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper Instructions: Preheat the oven to 500 degrees F. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
Whole-Wheat Rotini Mac and Cheese 1/2 pound whole-wheat rotini 4 tablespoons butter 1 to 2 tablespoons diced onions 2 tablespoons all-purpose flour Pinch ground black pepper 2 cups milk 1/2 cup grated Muenster 1/2 cup grated Cheddar 1/2 cup baby spinach 2 teaspoons oil, from marinated sun-dried tomatoes 8 sun-dried tomatoes, chopped 1 1/2 cups bread crumbs (recommended: Panko) 1 tablespoon smoky paprika Instructions: Preheat oven to 350 degrees F. In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside. In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes. In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine. Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.
Lachha Parathas 2 cups atta (Indian whole-wheat flour), plus more for dusting 3/4 teaspoon kosher salt, plus more for sprinkling 1 tablespoon ground fenugreek 1 teaspoon vegetable oil, plus more for brushing 1/2 cup whole milk, warmed Instructions: Combine the flour, salt, fenugreek and vegetable oil in a large bowl. Mix with your fingers until crumbly. Mix in the milk with your fingers. Knead the dough, adding water as needed, 1 tablespoon at a time, to make a smooth, soft ball. Cover the bowl with a damp cloth; let rest, 30 minutes. Divide the dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball on a lightly floured surface. Working with 1 ball at a time, flatten the dough with a rolling pin, then dust with flour and roll out into a thin 6-inch round. Brush the dough with vegetable oil and sprinkle with more flour. Fold the dough with your fingers to make 3/4-inch pleats. Stretch the pleated dough as much as possible into a rope (it may only stretch 1 inch longer or so), keeping the pleats intact. Spiral the pleated dough around itself like a cinnamon bun. Pinch the end of the dough together to secure. Dust the spiral with more flour. Roll out the dough into a 6-inch round with a rolling pin. Repeat with the remaining balls of dough. Cook the parathas: Preheat a tawa or large nonstick skillet over medium heat. Place a paratha in the hot pan and cook until golden brown spots appear on the bottom, about 1 minute. Flip the paratha with a spatula and cook until golden brown spots appear on the other side, about 1 more minute. Remove from the pan to a clean surface and brush both sides with vegetable oil. Return the paratha to the hot pan and cook until golden brown all over, about 1 more minute per side. Season with salt. Repeat with the remaining parathas. Bend the parathas gently in your palms to expose the spiral layers and make them more defined.
Chunky Guacamole 4 ripe avocados 3 limes, juiced 1/2 red onion, chopped 1 garlic clove, minced 2 serrano chiles, sliced thinly 1 big handful fresh cilantro, finely chopped Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
Butternut Squash-Chipotle Bisque 1 medium butternut squash 3 tablespoons olive oil 1 1/2 cups chopped onions 1/2 cup chopped carrots 1/2 cup chopped celery 2 cloves garlic, minced 6 cups chicken broth Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 teaspoons minced canned chipotle chiles in adobo 1/2 cup sour cream Instructions: Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve. Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool. Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot and simmer until the vegetables are very tender, about 30 minutes. Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool. Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle. Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper. Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.
Pineapple Upside-Down Cake 1/4 cup unsalted butter, melted 1/2 cup firmly packed light brown sugar 7 slices canned pineapple (reserve 1/2 cup juice for cake) 13 candied cherries 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup unsalted butter, softened 1 cup sugar 2 large eggs 1/2 cup heavy cream 1/2 cup reserved pineapple juice Whipped Cream, for garnish Instructions: Preheat oven to 350 degrees F. Grease sides of a 9 by 3-inch round baking pan with nonstick cooking spray or butter. For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges. For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake from the pan, and serve the cake warm, with whipped cream.
Cranberry Orange Mousse 1 bag cranberries, 12 ounces 3/4 cup sugar 1 teaspoon grated orange zest 1/4 cup orange juice 2 tablespoons orange liqueur 2 cups heavy whipping cream Instructions: Chill a decorative glass bowl or 6 stemmed glasses. Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Stir in zest, juice and liqueur and rub through a strainer to remove skins. Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.
Crab-Salsa Stuffed Mushrooms 36-40, 2-inch diameter fresh mushrooms 1 cup extra virgin olive oil 1/2 cup white wine vinegar 1/4 tsp white pepper 2-3 cloves of garlic, finely chopped 1 5-ounce cream cheese 4 ounces of fresh crab meat (drained, flaked, and cartilage removed), or canned 4 tsp. green onions, finely chopped 1/2 cup salsa, mild or hot 2-3 dashes of hot sauce, optional Instructions: Clean mushrooms and let dry. Remove stems from mushrooms and place in resealable bag set in a bowl. In another bowl, mix oil, vinegar, pepper and the garlic and pour over the mushrooms. Place the mushrooms in the refrigerator for at least 6-24 hours (the longer the better). Stir cream cheese and salsa together and fold in the crabmeat. Drain the marinade from the mushroom caps. Pat the caps dry. Place the mushroom caps on a baking sheet and fill with crabmeat mixture. Broil (4 inches from heat) for about 5-7 mins until hot and starts to bubble. Serve warm with extra salsa on the side and sprinkle with chopped green onions. If you want, add hot sauce to crabmeat mixture before broiling.
Creamy Fruit Fluff 1 (8-oz.) can crushed pineapple in juice, undrained 1 (.3-oz) pkg. sugar free orange gelatin 1 (.3-oz.) pkg. sugar free lemon gelatin 1 (12.75 oz.) jar Smucker's® Apricot Sugar Free Preserves 1 (8 oz.) container sugar free frozen whipped topping, thawed Instructions: PLACE pineapple with juice in microwave-safe medium bowl. Microwave on HIGH for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes. STIR in preserves. Fold in 2 cups whipped topping. Chill for 1 hour or until firm. SERVE in small custard cups topped with a dollop of whipped topping.
Chicken a la King with Buttermilk Biscuits 2 cups all-purpose flour 1/4 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons butter, chilled 3/4 cup buttermilk 1 1/2 pounds boneless, skinless chicken breasts, cubed 4 cups water, plus more as needed 6 tablespoons margarine or butter, melted 3 stalks celery, chopped 3 carrots, peeled and chopped 1/2 onion, chopped 1/2 green pepper, chopped 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1 cup all-purpose flour 4 cups water 4 chicken bouillon cubes 1 cup milk 1 (10.5-ounce) can condensed cream of mushroom soup 4 ounces frozen peas Instructions: Preheat the oven 450 degrees F. Add the dry ingredients to a large bowl and stir to combine. Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs. Pour in the buttermilk and mix until combined. Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick. Using a round cutter, cut the dough into 12 biscuits and arrange them on a cookie sheet. Bake until the biscuits are golden brown, about 10 to 12 minutes. Chicken: In a medium-sized pot, add the chicken pieces and enough water to cover. Boil over high heat until the chicken is cooked through, then remove them from the water to a plate. In a large pot, over medium heat, add the melted margarine or butter along with the celery, carrots, onions, green peppers, poultry seasoning, and black pepper. Saute until the vegetables become soft. Add the flour and stir continuously to prepare a roux. To a large saucepan, add the 4 cups water and the bouillon cubes. Bring to a boil over medium heat. Once the mixture comes to a boil, turn off the heat. Add the vegetable mixture and stir to combine. In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through. Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes. Arrange the biscuits on serving plates, then spoon the chicken mixture over the biscuits and serve.