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Pond Pie 24 large marshmallows 1/2 cup milk 4 tablespoons green-colored creme de menthe 2 tablespoons white cream de cacao 1 cup heavy cream, whipped 16 chocolate cookies 2 tablespoons butter, softened Instructions: In medium saucepan over low heat melt the marshmallows in the milk. Set aside to cool thoroughly. When cool add the creme de menthe, creme de cacao, and whipped cream. Crush the chocolate cookies with the butter, this can be done in a plastic bag with a rolling pin. Press the mixture into a pie plate to make crust, the cookies should form the banks of the pond. Pour filling into piecrust and chill in the refrigerator Decorate by placing sprigs of herbs around the sides of the pond. Then place a plastic pond critter in the center of the pie. Decoration: a few sprigs of herbs such as fennel, basil, rosemary, etc, for pond foliage . Decoration: a small plastic frog, snake, turtle, or duck.
Classic Double Cheeseburgers with Special Sauce 1/4 cup mayonnaise 3 tablespoons ketchup 1 tablespoon yellow mustard 1 tablespoon dill relish 1 teaspoon Worcestershire sauce 2 pounds ground beef (80 percent lean) Kosher salt and freshly ground black pepper 12 slices American cheese 6 hamburger buns, split and lightly toasted 1 large tomato, sliced 1 1/2 cups shredded iceberg lettuce 1/2 red onion, thinly sliced into rings Instructions: For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside. For the double cheeseburgers: Prepare a grill for cooking over medium-high heat. Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more. Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.
Strawberry Colada 2.5 oz. Stirrings Strawberry Daiquiri Cocktail Mixer 2 oz. Stirrings Pina Colada Cocktail Mixer 2.5 oz. Captain Morgan Parrot Bay Coconut Rum 2 cups ice 1 slice strawberry 1 slice pineapple Instructions: Add ingredients to a blender and mix for 15-20 seconds or until smooth. Pour into daiquiri glass. Garnish with a slice of strawberry and pineapple.
Wonton Crisp with Cucumber Tobiko Caviar 3 to 4 liters canola, as needed for deep-frying 12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles 1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes) 2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes) 1 tablespoon mayonnaise Salt and freshly ground black pepper 2 tablespoons tobiko (green and orange caviar) 24 very small parsley sprigs Instructions: Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels. Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste. Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.
Buckwheat Crepes with Thyme Cream Tomatoes 1 cup buckwheat flour 1 cup whole wheat or all-purpose flour 1/2 teaspoon salt 3 eggs, lightly beaten 2 cups buttermilk or milk 2 tablespoons grapeseed oil or other cooking oil 2 tablespoons clarified butter, melted, for frying 2 tablespoons butter 4 medium tomatoes, halved horizontally Handful chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1/2 cup cream Instructions: For the crepes: Sift the flours together with the salt into a bowl. Make a well in the center, and crack the eggs into it, then pour in the buttermilk, and oil. Whisk the liquids together, then gradually draw the flour in from the sides to make a smooth batter. (If necessary, add water.) Cover the bowl with plastic wrap, and let sit at room temperature for 2 hours. Before frying, stir in enough water to bring the batter to the consistency of thin cream. Heat a crepe pan and brush lightly with clarified butter. Pour in a spoonful of batter and swirl it around the crepe pan to coat the bottom and make a thin sheet. Fry the batter until the edges crispen and curl slightly, and the underside is golden, about 3 minutes. Flip and continue cooking to finish, about another 2 minutes. Continue making the crepes, piling them up and keeping them warm as you continue. For the tomatoes: Melt the butter in a saute pan. Add the tomatoes, cut-side down. Poke their backsides a few times with the tip of a knife to prevent the skins from bursting. Cook 10 minutes. Flip, and cook 5 minutes on the other side, scattering over the thyme as you do so. Season the tomatoes with salt, and pepper, to taste. Pour over the cream, and cook until reduced to a thick sauce around the tomatoes, about 5 minutes depending on your heat. Serve. For the plate: Fold a crepe and place it on a plate, then top it with tomatoes and sauce. Enjoy!
Rice Bowls with Tofu and Kimchi 1 1/4 cups short-grain brown rice Kosher salt 1 16-ounce package extra-firm tofu, drained 2 tablespoons vegetable oil 1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine 1 tablespoon plus 1 teaspoon toasted sesame oil 1 tablespoon hoisin sauce 2 teaspoons packed light brown sugar 1/4 seedless cucumber, thinly sliced 1/2 yellow bell pepper, thinly sliced 6 small radishes, thinly sliced 2 small scallions, thinly sliced Instructions: Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan. Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes. Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes. Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt. Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.
Tilapia Sandwich Nonstick spray 2 tablespoons melted butter 2 tablespoons Dijon mustard 1 tablespoon chopped fresh dill 1 cup panko breadcrumbs 1 to 2 teaspoons cayenne pepper Kosher salt and freshly cracked black pepper Two 6-ounce tilapia fillets Two 6-inch soft French rolls, split and toasted Tartar Sauce, recipe follows 1 beefsteak tomato, sliced Iceberg lettuce, shredded 1/2 cup mayonnaise 3 tablespoons pickled relish 1 tablespoon chopped fresh dill 1 tablespoon Dijon mustard Dash hot sauce Instructions: Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat. Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce. Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.
Salmon with Champagne 1 large salmon or trout 1 cup mushrooms, cut into slivers 1 onion, cut into rings 1 bunch parsley and thyme 1 cup butter 3 Tbs. fresh cream 6 egg yolks 1/4 cup lobster butter salt and pepper edible flower petals 2 bottles of champagne Instructions: FISH: Remove the skin from the fish and pierce the flesh of the fish with a fork. Put fish in a deep dish, season with salt and pepper, add 1/2 cup of mushroom slivers. Marinate for a few hours in champagne. Heat the oven to 350 degrees. Cook in a well-buttered pan in the oven for 40-50 minutes, adding onions, thyme and parsley, and the rest of the sliced mushrooms and drizzling the mixture with melted butter. After 20 minutes, add the marinade. Once cooked, keep the salmon warm on a heated platter. SAUCE: Pour the strained cooking liquid in a saucepan, reduce to one-fifth, add cream and reduce until smooth. Meanwhile, prepare a Hollandaise sauce, blending egg yolks, melted butter and the lobster butter, and carefully add to the other sauce. Cover the fish with the sauce and the garnish the serving plate with flower petals. Serve hot.
Strawberry Smash 2 strawberries, hulled and quartered, plus 1 whole strawberry, for garnish 1 ounce Ginger Syrup, recipe follows 2 ounces bourbon Juice of 1 lime Splash of club soda Fresh mint sprig, for garnish 1/2 cup fresh ginger juice 1/2 cup sugar Instructions: Muddle the quartered strawberries with the Ginger Syrup in a cocktail shaker. Add the bourbon and lime juice, fill the shaker with ice and shake well. Strain into a highball glass filled with ice. Top with a splash of soda, garnish with a mint sprig and whole strawberry and serve. Combine the ginger juice and sugar in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up 2 weeks.
Black-Eyed Basmati Salad 5 cups water, divided 1/2 teaspoon kosher salt 1/2 cup dry black-eyed peas 1/2 cup basmati rice 1 teaspoon minced garlic 3 tablespoons Dijon mustard, preferably country style 4 tablespoons apple cider vinegar, best quality 1 tablespoon honey 1 tablespoon minced shallot 1 tablespoon finely chopped cilantro leaves 1 teaspoon freshly cracked black pepper 1/2 teaspoon kosher salt 1/4 cup diced (1/4-inch) red onion 1/2 cup seeded and diced (1/4-inch) red bell pepper 1/3 cup sliced Spanish olives Instructions: In a small saucepan equipped with a lid, add 3 cups of the water and 1/2 teaspoon salt. Rinse the peas, and add them to the pan. Bring to a boil over medium heat and cook for 4 minutes. Remove the pot from heat, cover and let it sit for 1 hour. Drain the water from the peas, add 1 cup of fresh water and bring it to a simmer over low heat. Cook until the peas are al dente. Let cool. In a separate saucepan, add the rice, remaining 1 cup of water and the garlic. Bring to a simmer, cover and cook for 16 minutes. Let cool. Fluff the rice with a fork and set aside. In a glass or nonreactive bowl, add all of the ingredients and combine well. Adjust seasoning if necessary. Set aside until the salad is ready to assemble. Drain off any liquid from the peas and add them to a large serving bowl. Make sure the rice is separated, then add it to the peas. Stir in the red onion, red bell pepper and olives. Add the dressing and toss. Refrigerate if not using immediately.
Bimini Chicken 3/8 cup (6 tablespoons) vegetable oil 3/8 diced cup red onions 2 tablespoons chopped shallots 1 1/2 pounds chicken breast, cut into strips 3 bananas, cut lengthwise 3/4 cup walnut halves 3/4 cup bourbon whiskey 3/4 cup canned cream of coconut Instructions: In a large saute pan, heat vegetable oil to medium high heat. Saute onions and shallots for 1 minute. Add the chicken and saute until almost cooked, about 4 to 5 minutes. Add the bananas and walnuts. Remove from the heat and deglaze the pan with bourbon. Add the cream of coconut and simmer for 2 minutes. Serve immediately.
Hot Wings 10 to 12 chicken drumettes 1 tablespoon Cajun pepper, plus more for seasoning wings 1 bottle chipotle pepper sauce Honey Instructions: Preheat a grill to medium-high. Season the wings with Cajun pepper. In a medium bowl, combine the chipotle pepper sauce with 1 tablespoon Cajun pepper, and honey, to taste. Place the wings on the grill and as you cook them, turn them and brush each time with the pepper sauce mixture. Make sure the wings cook long enough on each side so they get crispy around the edges. Remove the wings from the grill and brush again with the pepper sauce mixture before serving.
Turkey Meatloaf with Fig Catsup 1 tablespoon vegetable oil 2 carrots, peeled and chopped 1 celery stalk, chopped 1 medium onion, chopped Salt and freshly ground black pepper 4 cloves garlic, minced 2 tablespoons tomato paste 2 teaspoons Worcestershire sauce 2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat) 2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat) 1/2 cup grated hard cheese, such as Parmesan-Gouda blend 1/3 cup plain breadcrumbs 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary 1 large egg Nonstick cooking spray, for spraying pan Fig Catsup, recipe follows 1 pound fresh figs, quartered 8 ounces Roma tomatoes, quartered lengthwise 1 cup apple cider vinegar 1/3 cup sugar 1/4 cup sorghum syrup 1 teaspoon Thai-style chili paste 1 teaspoon coriander 1 teaspoon cumin 1/4 teaspoon cinnamon 1 fresh bay leaf Salt Instructions: Preheat the oven to 350 degrees F. Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper and saute until just starting to soften, about 3 minutes. Add the garlic, stir to combine and saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce and cook for 1 minute. Remove from the heat and set aside. In a large bowl, combine the turkey, cheese, breadcrumbs, thyme, sage, rosemary, egg, salt, 2 teaspoons black pepper and the cooked veggie mixture and mix with your hands. Spray a standard 9-inch loaf pan with nonstick spray and fill with the mixture. Bake for 35 minutes. Remove the pan and spread 1 cup of the Fig Catsup over the top of the meatloaf. Bake until slightly firm and the turkey is cooked through, 15 to 20 more minutes. Serve with Fig Catsup on the side. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins. In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined. Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.
Macadamia Coconut Cookie Bars 1 package dry sugar cookie mix, prepared to package directions 1 cup macadamia nuts 1 cup shredded coconut 1 cup white chocolate chips Softened butter, to prepare baking dish Instructions: 9 by 12-inch baking dish Preheat oven to 375 degrees F. To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
Dill Benedictine Dip 1 large cucumber, peeled and seeded 8 ounces cream cheese, softened 1/2 cup plain Greek yogurt 2 tablespoons mayonnaise 3 tablespoons finely chopped red onion 1 tablespoon chopped fresh dill Kosher salt and freshly ground black pepper Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers Instructions: Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible. Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour. Serve with crudites and/or crackers.
Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1/4 teaspoon ground allspice 1/4 teaspoon chili powder 1 clove garlic, grated 6 pieces skinned and deboned chicken thighs, cut into 1 inch strips (about 1 1/2 pounds) 3 1/2 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons quality olive oil 2 teaspoons apple cider vinegar or white balsamic vinegar 1 teaspoon dried oregano 2 Roma tomatoes, chopped 1 English cucumber, chopped 1 clove garlic, grated 1 lemon, juiced 1/2 small red onion, minced Handful fresh parsley leaves, chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup tahini paste 1 tablespoon extra-virgin olive oil 1/2 lemon, juiced Kosher salt Four 6-inch store-bought white pita pockets Olive oil Instructions: For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes. Preheat the grill to medium-high heat. After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total. For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper. For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt. To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.
Chocolate Pudding Cake with Coconut Ice Cream 1 cup heavy whipping cream 1 cup unsweetened coconut milk 4 large egg yolks 1/4 cup sugar 1/2 cup shredded coconut, toasted 1 cup all-purpose flour 1 1/2 cups golden brown sugar 1/2 cup unsweetened cocoa powder 2 teaspoons baking powder 1 cup heavy whipping cream 1 1/4 cups coconut water (not coconut milk) 1 cup coconut milk 1 tablespoon sugar 2 tablespoons shredded coconut 1/4 cup thinly sliced coquito nuts, toasted 2 tablespoons julienned crystallized ginger Instructions: For the ice cream: Prepare an ice water bath. Bring the cream and coconut milk to a boil in a medium saucepan. Whisk together the egg yolks and sugar in a bowl; slowly pour in some of the hot cream to temper the yolks. Pour the eggs into the cream mixture and cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until the custard coats the back of a spoon and steam rises from the top. Strain the custard through a fine-mesh sieve into a clean bowl and cool over the ice water bath, stirring occasionally, until the custard is chilled. Process the custard in an ice cream machine. Fold in the toasted coconut and keep the ice cream frozen until ready to use. For the pudding cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with plastic wrap. Whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa powder, and the baking powder. Fold in the cream and pour the batter into the plastic-lined pan. Mix the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder together and sprinkle over the top of the batter. Bring the coconut water to a boil and pour over the cake batter. Place the cake pan in a large roasting pan; pour enough water into the roasting pan to come 1-inch up the side of the cake pan. Bake the cake in the water bath for 50 minutes. Cool the cake to room temperature and invert it onto a sheet pan. Carefully pull away the plastic wrap. There should be a gooey pudding-like substance on the bottom of the cake. Using a 4-inch diameter ring cutter, cut 4 portions from the cake. Clean the ring cutter before each cut. For the emulsion: Warm the coconut milk and sugar in a small saucepan. Just prior to use, froth with a handheld blender. Assembly: Place a piece of the pudding cake in the center of each plate. Spoon the frothy portion of the emulsion around the pudding cakes. Place a quenelle-shaped scoop of the ice cream next to the cake and sprinkle the toasted coconut, coquito nuts, and crystallized ginger over the ice cream and around the cake.
Marvelous Mille-Feuille One 14-ounce sheet frozen all-butter puff pastry, such as Dufour, thawed 2 tablespoons powdered sugar, plus more for dusting the pastry and finished dish 8 ounces mascarpone 1 cup heavy cream 2 vanilla bean pods, split and seeds scraped 2 tablespoons raspberry liqueur Zest of 1 lemon 4 cups fresh raspberries Instructions: Line a baking sheet with parchment or a baking mat. Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge. Preheat the oven to 425 degrees F. Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes. In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients. To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar.
Rolled Turkey and Apple Quesadillas Vegetable oil cooking spray 1/3 cup whipped cream cheese, at room temperature (about 3 ounces) 1/2 tablespoon honey 4 (8-inch) whole wheat tortillas 1/2 small red apple, such as Red Delicious, cored and sliced into 1/4-inch thick slices 1 cup shredded smoked mozzarella (4 ounces) 1 cup shredded mild Cheddar (4 ounces) 8 thin slices smoked Black Forest deli turkey meat (5 ounces) Instructions: Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray. Place over medium-high heat. In a small bowl, mix together the cream cheese and honey until smooth. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border around the edge. Place 2 or 3 apple slices in a single row about 1 inch from the nearest edge of each tortilla. In a small bowl, combine the 2 cheeses. Sprinkle half the cheese mixture on top. Place 2 slices turkey side-by-side on top of the cheese. Sprinkle the remaining cheese on top. Tightly roll up each tortilla like a jelly roll. Place the tortilla rolls, seam-side down, on the grill. Cook, turning every 2 minutes, until the tortillas are brown on all sides and the cheese starts to melt. Cool for 10 minutes. Using a sharp serrated knife, slice each tortilla roll into 1-inch pieces. Arrange on a platter and serve.
Tomato and Runner Beans 1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces 2 cloves garlic, finely chopped A few good lugs (ounces) extra virgin olive oil 1 (28 pound) can chopped tomatoes Salt and freshly ground black pepper Instructions: Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender. Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil. Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste. Stir the beans into the sauce until they are all covered
Salmon 1 artichoke 3 Yukon gold potatoes 1 bunch scallions 2 ears corn 4 pieces bacon 2 (8-ounce) pieces salmon fillets Salt and pepper 2 teaspoons olive oil 1 tablespoon butter 1 lemon, juiced Instructions: Split the artichoke in half and scoop out the entire artichoke. Place the artichoke in a pot of boiling salted water. This will cook for about 20 minutes. Peel the potatoes and then with a cheese grater on a medium opening, grate the potatoes and let sit on a bowl of cold water. Dice 1 bunch of scallions and keep near potatoes. Shave 2 ears of corn and dice 4 pieces of bacon, keep this together in a small bowl. Take the 2 salmon fillets season with salt and pepper and place the skin side up in a hot skillet that has a teaspoon of cooking oil in it. Allow the salmon to cook for about 5 minutes before turning it over. While the salmon is cooking, strain the potatoes of all possible liquid, return them to a large bowl then add the scallions and season with salt and pepper. Form this into 3-inch diameter patties and cook in a hot saute pan with a teaspoon of olive oil. Do not turn the patties over until the edges are brown. These will take about 3 to 4 minutes to cook on each side. Remove the potato cakes, then add the corn and bacon and 1 tablespoon of butter and cook this over a medium heat until the bacon is done. Season with salt and pepper. Place the potato cakes on plates, place the salmon fillets on top, then garnish with the corn and bacon topping. Strain the artichoke halves. Place these into a hot saute pan with 1 tablespoon extra virgin olive oil, salt, pepper, and the juice of 1 lemon. Garnish the salmon plates with the artichoke halves. Enjoy.
Bittersweet Chocolate Tart with Creme Anglaise and Vanilla Ice Cream 4 cups whole milk 2 split Indonesian or Tahitian vanilla beans 2 cassia sticks 12 egg yolks 1/2 cup sugar 2 cups of the above creme anglaise 2 cups flour 1/4 teaspoon salt 2 tablespoons sugar 10 tablespoons butter, cold, small dice Ice water 8 ounces heavy cream 8 ounces bittersweet chocolate 2 eggs, lightly beaten Powdered sugar, for garnish Cocoa powder, for garnish Instructions: Prepare a large bowl of ice water. In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon. When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes. Vanilla Ice Cream: Freeze according to machine?s instructions. Bittersweet Chocolate Tart: Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature. For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder. On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts.
Yuca Fritters with Pickled Red Onions I pound fresh yuca, peeled and diced into large pieces 1/2 cup scallion, chopped 2 cloves garlic, finely minced 3 tablespoons extra virgin olive oil 2 large eggs, lightly beaten 1 tablespoon parsley, chopped 1/4 teaspoon baking powder 1 red onion, thinly sliced 1/4 cup red wine vinegar 1 teaspoon dry Mexican oregano Instructions: Over medium heat boil yuca in salted water until tender, approximately 20 minutes. Make sure not to overcook. Drain yuca and remove the stringy center portion. In a small skillet cook scallions and garlic in 1 tablespoon olive oil until fragrant, approximately 3 minutes; then set aside to cool. In a food processor place eggs, parsley, baking powder and sauteed scallion and garlic mixture. Puree until smooth then season to taste with salt and pepper. Allow it to cool then add the yuca and puree all together. In a small skillet heat 2 tablespoons oil and saute red onion, vinegar and oregano for 5 minutes until soft. Season to taste with salt and pepper and set aside to cool. Bring the yuca mixture to room temperature. In a heavy bottom skillet heat 2 to 3 inches of oil to 375 degrees. Shape batter in an ice cream scooper and fry the fritter until golden. Place fritters on towel. Season with salt and pepper. Arrange fritters on a serving platter and top each fritter with a little pickled red onion on top.
Baked Rigatoni with Lamb Ragù 3 tablespoons good olive oil 1 1/2 cups chopped yellow onion (1 large) 2 cups (1/2-inch) diced carrots (3 large) 2 cups (1/2-inch) diced fennel, cored (1 medium) 1 pound ground lamb 1 tablespoon minced garlic (3 cloves) 1 tablespoon whole fennel seeds, roughly chopped 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes, such as San Marzano 2 1/2 cups dry red wine, such as Chianti or Côtes du Rhône, divided 1 teaspoon dried oregano, crushed with your hands 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 pound rigatoni, such as De Cecco 2 extra-large eggs 2/3 cup heavy cream 1 pound fresh salted mozzarella, divided 1/2 cup freshly grated Italian Parmesan cheese Instructions: Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine. Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain. In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well. Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
Hobo 12 ounces country-style bulk sausage 1/2 cup chopped yellow onions 1/2 cup sliced fresh mushrooms 1/4 cup vegetable oil 3 cups fresh hash browns 6 large eggs, whisked together 1 cup shredded Cheddar Instructions: In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat. Add the onions and mushrooms and cook until tender, then set aside in a separate bowl. In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar. Cover with a lid until the cheese melts and serve.
Spaghetti with Seafood 24 clams 24 mussels 1 pound spaghetti 1/4 cup extra-virgin olive oil 1 teaspoon crushed red pepper 4 cloves garlic, shaved very thin 1/2 cup squid, sliced 16 pieces shrimp 8 pieces sea urchin Instructions: Cook the clams and mussels with 1/2 cup water until cooked. Reserve the liquid. Remove the meat from inside the clams and mussels; discard the shells. In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add a large ladle (approximately 8 ounces) of the pasta cooking water to the saute pan. Put it back on the heat but do not increase the flame. When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid. Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked, add the clams, mussels, squid, and shrimp. Finish cooking the pasta with all the seafood until al dente. Remove the seafood pasta from the pan and toss with the sea urchin. Serve immediately.
Spicy Seared Scallop Salad 3 tablespoons vegetable oil 1 teaspoon cayenne 1 teaspoon black pepper 1/2 teaspoon garlic salt 1/2 pound fresh sea scallops 3 tablespoons white wine vinegar 1 tablespoon mayonnaise 1 teaspoon Dijon mustard Pinch of cayenne Salt and pepper 1 clove garlic, smashed 1/2 cup olive oil Mixed greens 1/2 red bell pepper, seeded and cut into strips 1/2 yellow bell pepper, seeded and cut into strips Instructions: Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once. In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
Kale Caesar Mac and Cheese 4 cups whole milk 12 ounces elbow macaroni (about 3 cups) 8 cups chopped kale 8 ounces mild white Cheddar, shredded (about 2 cups) 3 ounces part-skim mozzarella, shredded (about 3/4 cup) 2 ounces cream cheese, cut into small pieces Kosher salt and freshly ground black pepper 1 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing 2 tablespoons grated Parmesan 1 cup seasoned croutons Instructions: Add the milk and macaroni to a medium saucepan and bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Lower to a simmer and cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Stir in the kale and continue cooking until fully wilted, about 2 minutes. Lower the heat, add the Cheddar, mozzarella, cream cheese and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in the Creamy Parmesan Caesar Dressing. Remove from heat and top with the Parmesan, croutons and several grinds of black pepper. (The dish will thicken as it cools; thin it out with a little hot water if desired.)
Ultimate Summer PLT Burger 1 1/4 cup mayonnaise 1 teaspoon Dijon mustard Juice of 1/2 a lemon 1/2 cup tarragon, chopped 1/4 cup chives, sliced 1/4 cup Italian parsley, chopped Kosher salt and freshly cracked black pepper 1 1/2 pounds ground sirloin (80/20 ratio) 4 ounces sliced pancetta Kosher salt and freshly cracked black pepper 4 potato buns 8 slices Muenster cheese 1 yellow or red heirloom tomato, sliced into 1/2-thick slices 1 tablespoon white wine vinegar 2 heads baby gem lettuce Instructions: For the herb mayo: Combine the mayonnaise, Dijon mustard, fresh lemon juice, tarragon, chives and parsley in a medium bowl. Season with salt and pepper. Stir until well blended. For the burgers: Divide the ground beef into four equal portions. Gently form each portion into patties 1 to 1 1/2 inches thick and 3 to 4 inches in diameter. Do not over work or tightly pack the meat or the burgers will not be tender. Place on a plate or sheet tray and bring to room temperature. Heat a large saute pan over medium heat. Take the slices of pancetta and place them in the pan. Begin to render the pancetta on both sides, 3 to 4 minutes, rotating the pancetta until golden brown and crispy. Transfer to a plate lined with paper towels and let cool. Reserve the pancetta fat in the pan and use as a fat substitute instead of butter to toast the buns in. Brush a griddle with the pancetta fat and preheat to medium-high heat. Sprinkle the burgers on each side with salt and pepper. Place the burgers on the brushed and heated griddle and cook 4 to 5 minutes each side for medium rare. Brush the buns with pancetta fat and toast on the griddle until golden brown. When the burgers are almost finished, top each with 2 slices of the cheese and cook for 2 to 4 minutes. Take the burgers off the griddle and let rest. Mix the tomato slices with the vinegar and season with salt and pepper. Spread the herbed mayonnaise on the buns. Top with lettuce, tomato, a burger and a piece of pancetta.
Ensalada Criolla 1 Spanish onion, sliced very thin 1 tomato, cut into eighths 2 red bell pepper, sliced thinly 2 carrots, peeled, grated finely 1 head iceberg or romaine lettuce, chopped 3 hard boiled eggs 1/2 cup olive oil 1/4 cup red wine vinegar Salt and freshly ground black pepper, to taste Instructions: Arrange everything on a large platter. Toss with oil, vinegar, and season with salt and pepper.
Hasselback Holiday Fruit and Vegetables 4 delicata squash 4 apples (2 varieties, like Gala and Granny Smith) 1/4 cup olive oil or 4 tablespoons unsalted butter, melted Kosher salt and freshly ground black pepper Sumac, cumin, smoked paprika, cayenne pepper or vanilla sea salt, for sprinkling, optional Fresh sage, for roasting, optional Instructions: Preheat the oven to 425 degrees F. Wash the exterior of the delicata squash and apples, then cut them in half from top to bottom; don't remove the skin. You can scoop out the center of the squash and apples to remove the seeds. Place a couple of chopsticks on a cutting board on either side of the halved squash/apple; this helps keep the knife from slicing all the way through so that the cuts create an accordion effect. Place the squash and apples on a sheet pan, brush the tops with olive oil or melted butter, and sprinkle with a little salt and/or spices. If you want to, you can also tuck fresh sage in between the cuts. Roast until tender, 15 to 45 minutes, depending on the fruit or vegetable; delicata squash and apples may take 15 to 20 minutes. Variations: Brush the apples with maple syrup or sprinkle with brown sugar, tuck fresh thyme leaves between the cuts, and sprinkle with vanilla sea salt after roasting.
How to Make Nut Butter 2 cups raw unsalted nuts, such as peanuts, cashews, almonds or hazelnuts (see Cook's Note) Kosher salt 2 teaspoons maple syrup, honey or date syrup, optional Flavorings, such as cocoa powder, vanilla or cinnamon, optional Instructions: Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Put the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes. Transfer the nuts to a food processor and add 1/2 teaspoon salt. Blend on high, stopping to scrape down the sides of the bowl as necessary with a rubber spatula, until the mixture is completely smooth and creamy, 5 to 7 minutes; the nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sweetener if using and any additional flavorings (see below) and continue to blend until smooth. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week. For peanuts mix in 2 tablespoons cocoa powder and 3 tablespoons honey For almonds mix in 2 teaspoons vanilla and 2 tablespoons honey For cashews mix in 1/2 teaspoon ground cinnamon and 2 tablespoons honey For hazelnuts mix in 1/4 cup cocoa powder, 1 teaspoon vanilla and 1/3 cup sugar
Sherry Sangaree Ice 2 ounces amontillado sherry 1 tablespoon honey liqueur (recommended: Baerenjaeger) Strip fresh orange zest Mace blades or pinch ground mace, or freshly ground nutmeg Instructions: Fill a cocktail shaker or small pitcher with ice. Add the sherry and honey liqueur. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into sherry copitas or cordial glass. Garnish with the orange and a pinch of spice. Drink. Serving suggestions: sherry copitas or cordial glass.
Four Bean Salad Kosher salt and freshly ground black pepper 2 pounds green beans, trimmed 1/3 cup olive oil 2 tablespoons honey 2 tablespoons yellow mustard 2 tablespoons apple cider vinegar 2 cloves garlic, grated or minced 2 cups cooked baby lima beans, canned or frozen One 15-ounce can kidney beans, rinsed and drained One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained 1/2 cup sliced almonds 1/4 cup dried cranberries 4 scallions, thinly sliced 2 tablespoons chopped fresh cilantro Instructions: Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half. Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
Crispy Fried Tofu Sandwich One 14- to 16-ounce package extra-firm tofu 1 cup dill pickle juice (from a 16-ounce jar) 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon sugar Kosher salt 1 cup all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon baking powder 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1/4 cup Dijon mustard 1/4 cup maple syrup or agave Vegetable oil, for frying 4 burger buns Vegan Buffalo Mayo, recipe follows Shredded lettuce and dill pickles, for serving One 12-ounce package silken tofu 2 tablespoons buffalo hot sauce 2 teaspoons Dijon mustard Juice of 1 lemon Kosher salt Instructions: For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight. Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine. Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours. For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl. Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F. While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest. Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain. Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles. Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.
Shrimp and Oyster Gumbo with Okra 1 1/2 pounds jumbo shrimp, with heads and shells 1 blue crab 1 onion, halved 2 bay leaves 5 sprigs fresh thyme 1/4 teaspoon cayenne 2 tablespoons Old Bay seasoning 2 lemons, halved and squeezed 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 2 yellow onions, chopped 2 celery stalks, chopped 1 green bell pepper, chopped 4 garlic cloves, finely chopped 1 pound okra, cut into 1/4-inch slices 1 teaspoon sea salt 1/2 teaspoon cayenne 1/2 teaspoon Old Bay seasoning 1 (15-ounce) can chopped tomatoes, drained 3 bay leaves 3 fresh thyme sprigs, leaves striped from the stem 2 quarts Shrimp Stock 1 1/2 pounds reserved peeled shrimp 1 pint raw, shucked oysters (about 20 pounds unshucked) 3 cups cooked long-grain white rice Chopped flat-leaf parsley and green onions, for garnish Crusty French bread Fire Water, recipe follows Instructions: To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed. To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes. Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning. To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.
Flash Fried Oysters \In Tuxedo\ with Black and White Truffles 1/2 gallon peanut oil 8 ounces yellow cornmeal Salt and pepper 1-ounce cayenne 1-ounce paprika 24 oysters, shucked 1 tomato 1/2 bunch watercress, trimmed and cleaned 3 ounces favorite vinaigrette 4 slices pullman loaf bread Truffle mayonnaise, recipe follows 1 small black truffle, very thinly sliced 1-ounce white truffle oil 2 ounces black truffle ends and pieces 6 egg yolks 1-ounce white wine vinegar 5 ounces canola oil 2 ounces truffle oil Salt and pepper Instructions: Heat the oil in a large deep pot to 325 degrees F. Season the cornmeal with salt, pepper, cayenne, and paprika and mix well. Dredge the oysters in the seasoned cornmeal, shaking off any excess. Slice the tomatoes into thin slices. Season tomato slices and watercress with some of the vinaigrette, and salt and pepper. Toast the pullman bread. Spread bread with truffle mayonnaise and place tomato and watercress on each piece of bread. Flash-fry oysters in peanut oil for about 30 seconds, or until golden brown and season with salt and pepper. Place tomato-watercress bread and oysters on each of 4 plates. Garnish with black truffle slices and truffle oil. Combine ingredients, except for oils in a blender or food processor and mix. With the machine running on low, slowly drizzle in the oils until a mayonnaise consistency develops. Season with salt and pepper.
Sunny Irishman Freshly brewed coffee 1/2-ounce orange liqueur (recommended: Cointreau) 1/2-ounce Irish whiskey Whipped cream Instructions: Fill a mug most of the way with hot coffee. Stir in orange liqueur and Irish whiskey, to taste. Add a heaping dollop of whipped cream and drizzle with creme de menthe.
Rosalia's Chicken Stew with Vegetables 2 1/2 pounds chicken, preferably freerange, cut into 8 pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 30 cippolini or pearl onions, peeled 3/4 pound carrots, sliced into 1/2inch rounds 8 small red or white rose potatoes 1 bay leaf 1 cup dry white wine 4 cups chicken stock, preferably homemade 2 1/2 ounces whole almonds 3 large cloves garlic 1/2 teaspoon loosely packed saffron threads 3 hardboiled eggs, separated, whites finely chopped Instructions: Rinse the chicken well under cold running water and pat dry with paper towels. Season generously with salt and pepper. In a large heavy skillet, heat the olive oil over medium/high heat. Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole. Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden. Transfer them to the casserole with the chicken. Place the potatoes around the edges of the casserole and again season with salt and pepper. Add the bay leaf. Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine. Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes. Pour the wine over the chicken, add the stock and bring up to the boil. Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done. Check the pan occasionally to make sure the liquid is kept at a slow simmer. If it boils the chicken will be tough. Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf. To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste. Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste. Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid. Simmer until the sauce is reduced to about 3 cups, and taste for seasoning. Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through. Serve in the pan, sprinkled with the egg whites.
Grilled Shrimp with Spicy Veg Noodles 6 tablespoons fish sauce 1/4 cup lime juice (from 2 limes) 1/4 cup vegetable oil 1/4 cup rice wine vinegar 2 tablespoons sugar 2 cloves garlic, minced 1 jalapeno or serrano, thinly sliced 1 pound (16-20) shrimp, peeled and deveined, tail on if desired 3 large carrots, cut into spiral noodles 3 mini cucumbers, cut into thin half-moons 2 zucchinis, cut into spiral noodles 1 medium beet, peeled and cut into spiral noodles 1/2 cup fresh mint leaves, torn 1/4 cup fresh cilantro leaves 3 scallions, thinly sliced 1/4 cup roasted salted peanuts, chopped Instructions: In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss. Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.
Crispy Chicken with Roasted Broccoli 2 large eggs 1 tablespoon dijon mustard 1 clove garlic, minced 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (about 6 ounces each) 1 1-pound bag broccoli florets 1 cup grape tomatoes (about 6 ounces) 2 tablespoons extra-virgin olive oil, plus more for frying 2 cups panko breadcrumbs 1 tablespoon cornstarch Cooked white or brown rice, for serving Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes. Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes. Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely. Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos
Sunny's Spicy Spinach Panzanella 1 baguette, split and cut into bite-size cubes 3 tablespoons olive oil Kosher salt and freshly ground black pepper 2 teaspoons whole grain mustard Zest of 1 lemon 3 tablespoons lemon juice 1/3 cup olive oil Salt and freshly ground black pepper 10 to 12 pickled jalapeno slices, chopped 10 to 12 super-thin slices red onion, sliced in half 10 ounces baby spinach 1/4 cup sliced black olives, lightly chopped 4 heirloom tomatoes, chopped into chunks Instructions: Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper then toss again. Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl. Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes. Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.
Roasted Chicken Provencal 3 medium tomatoes, cut into 1-inch-thick wedges 1 red or yellow bell pepper, cut into 1-inch-thick strips 1 large onion, cut into 1-inch-thick wedges 1/4 cup pitted Nicoise or Kalamata olives 4 anchovy fillets, coarsely chopped 2 tablespoons orange marmalade 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper One 3- to 4-pound whole chicken 1 small sprig fresh rosemary Instructions: Preheat the oven to 425 degrees F. Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly. Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center. Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.
Deconstructed Pan Grilled Caesar 1/4 cup extra-virgin olive oil 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 3 heads romaine lettuce hearts 1/2 lemon Shaved Parmesan Anchovy oil from can of anchovies packed in olive oil Handful fresh flat parsley leaves, chopped Instructions: Heat grill pan over high heat. For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture. Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter. Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.
Curry and Cayenne Cashews 2 tablespoons unsalted butter 4 teaspoons Madras curry powder 1 teaspoon kosher salt 1/4 teaspoon cayenne 2 cups roasted salted cashews Instructions: Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds. Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.
Cheeseburger Bowls One 28-ounce bag oven fries 4 tablespoons salted butter, melted 2 teaspoons chopped fresh rosemary 4 pre-made burger patties 1 tablespoon olive oil 2 tablespoons steak seasoning 4 slices Cheddar 1 cup shredded lettuce 1 tomato, diced 1/2 cup ketchup 1/2 cup mustard 1 cup pickles 1/2 cup jarred jalapeños Instructions: Toss the fries with the melted butter and rosemary on a baking sheet, then spread out on the baking sheet. Bake according to the package instructions (usually 25 to 28 minutes at 425 degrees F). Meanwhile, preheat a grill to medium-high heat. Drizzle the patties with the olive oil, then sprinkle with the steak seasoning and cook to your desired doneness, about 6 minutes per side for medium. Add a cheese slice to each in the final couple minutes of cooking and allow to melt. Serve the fries in bowls, topped with the patties. Garnish with the lettuce, tomato, ketchup, mustard, pickles and jalapeños.
Cantaloupe Salad 1/2 cantaloupe, sliced into wedges 1 tablespoon honey 1 (1-inch) piece fresh ginger, peeled and finely grated into a small bowl Small handful fresh mint, leaves torn Instructions: Arrange cantaloupe slices on a serving platter. Drizzle with honey. Press the grated ginger firmly down into the bowl and then tilt bowl to 1 side to release juices, drizzling ginger juice over cantaloupe. Top with freshly torn mint and serve.
Antipasti Platter 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola) 1/2 pound Parmigiano-Reggiano, cut into irregular chunks Pinzimonio, recipe follows Marinated Olives, recipe follows Roasted Pepper Salad, recipe follows 1 loaf focaccia bread, sliced, with cheese 1/2 cup olive oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 tablespoon lemon zest 1/2 teaspoon dried crushed red pepper flakes 1 1/2 cups Sicilian cracked green olives 1 1/2 cups kalamata olives 2 tablespoon chopped fresh basil leaves 3 red bell peppers 2 orange bell pepper 1/3 cup pitted kalamata olives, thinly sliced 1/4 cup olive oil 2 tablespoons drained capers 6 fresh basil leaves, chopped 2 garlic cloves, minced Salt and freshly ground black pepper Instructions: Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate. Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 4 to 6 servings Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups Prep Time: 15 minutes Cook Time: 1 minute Inactive Prep Time: 12 hours Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Inactive Prep Time: 20 minutes
Fresh-Mex Corn Wontons 3 ears corn, husked 1 small lime 1 1/2 cups sour cream 1/4 cup fresh cilantro, finely chopped 2 teaspoons hot sauce Kosher salt 36 square wonton wrappers 2 plum tomatoes, diced (about 3/4 cup) 1 medium avocado, diced (about 3/4 cup) 1/2 cup finely diced red onion Vegetable oil, for frying Instructions: Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it). Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip.
Grilled Cheesy Garlic Bread 1/2 cup virgin olive oil 2 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1/4 teaspoon dried basil Salt 1 loaf Italian bread, sliced into 1/4-inch slices 1 cup shredded mozzarella Instructions: Preheat grill to low-medium heat. In a small bowl, combine olive oil, garlic, red pepper flakes, basil and salt. Brush both sides of the bread with the olive oil and garlic mixture. Place the bread on the grill and grill both sides, until golden and crisp; about 5 minutes. Sprinkle the top with cheese and place in the broiler until bubbly and golden, if inside. If outside, cover the grill and cook until the cheese is melted and bubbly. Serve immediately.
Portobello Mushroom Fries Canola oil, for deep frying 6 large portobello mushroom caps 3/4 cup all-purpose flour 3 eggs, beaten Kosher salt and freshly ground black pepper 1 1/2 cups panko bread crumbs Italian seasoning 1 tablespoon paprika 2 teaspoons garlic powder Instructions: Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F. Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips. Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom \fries\ in the flour, followed by the egg mixture and finally in the seasoned panko. Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.
Kiwi Lime Pie 14 whole graham crackers (the 4-section large pieces) 1/2 cup macadamia nuts 1 stick (8 tablespoons) salted butter, melted 1/3 cup sugar 1 tablespoon lime zest plus 1/2 cup lime juice 2 large egg yolks One 14-ounce can sweetened condensed milk 1 cup heavy cream, chilled 2 tablespoons sugar 5 kiwis, peeled Instructions: Preheat the oven to 350 degrees F. For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling. For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible. For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff. Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.
No-Bake Raspberry Cheesecake 3 cups graham cracker crumbs 1/3 cup granulated sugar 12 tablespoons salted butter, melted 16 ounces cream cheese, softened 2 cups vanilla yogurt 1 cup powdered sugar 1 tablespoon vanilla extract One 8-ounce container whipped topping, such as Cool Whip 1/3 cup raspberry preserves 1 cup fresh raspberries Instructions: For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set. Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside. For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours. Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
Cucumber and Bread Salad 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread 6 pickling cucumbers, peeled and cut into 3/4-inch chunks 1 small red onion, thinly sliced 3 Italian Roma tomatoes, chopped 1/2 cup green olives, pitted and cut in half 6 ounces Panela cheese, cut into 1/2-inch cubes 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 bunch cilantro, chopped 3/4 teaspoon salt 1/2 teaspoon cracked black pepper Lettuce leaves for serving Instructions: Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes. Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates.
Cookies and Cream Ice Cream Bars 20 cookies and cream cookies 3 tablespoons butter, melted 4 cups cookie dough cream ice cream, softened 1/4 cup caramel ice cream topping 2 cups thawed whipped topping Shaved semi-sweet chocolate, for garnish Instructions: Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides. Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan. Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up. Slice into bars to serve.
Almost-Famous Fried Pickles 1/4 cup mayonnaise 1 tablespoon drained horseradish 2 teaspoons ketchup 1/4 teaspoon Cajun seasoning Peanut or vegetable oil, for frying 1/2 cup all-purpose flour 1 3/4 teaspoons Cajun seasoning 1/2 teaspoon Italian seasoning 1/4 teaspoon cayenne pepper Kosher salt 2 cups sliced dill pickles, drained Instructions: Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
Hawaiian Roll Cinnamon Rolls 3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the muffin tin 1 1/2 cups granulated sugar, plus more for dusting 1/4 cup ground cinnamon 24 Hawaiian sweet rolls, such as King's Hawaiian Original Hawaiian Sweet Rolls 1 cup confectioners' sugar 2 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract Instructions: For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside. In a small bowl, combine the granulated sugar and cinnamon. Set aside. Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich. Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes. For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency. Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.
Rugelach Blue coarse sugar, for sprinkling White coarse sugar, for sprinkling 1 refrigerated pie crust 3 tablespoons jam Instructions: Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar. Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge, starting at the end opposite the pointy tip. Arrange on the baking sheet, pointy-tip down. Bake until the wedges are golden, 20 to 25 minutes. Transfer the pan to a rack to cool completely.
Lavender-Chamomile Tequila Crushed ice, for serving 2 ounces Chamomile-Infused Reposado, recipe follows 3/4 ounce Lavender Honey Simple Syrup, recipe follows 3/4 ounce freshly squeezed lime juice Dash bitters, such as Peychaud's Lavender sprig or chamomile flower, for garnish 1 cup reposado tequila 2 bags chamomile tea 1/2 cup honey 2 teaspoons dried lavender Instructions: Fill a rocks glass with crushed ice. Shake the Chamomile-Infused Reposado, Lavender Honey Simple Syrup, lime juice and bitters in a cocktail shaker. Pour into the glass and garnish with a lavender. Serve immediately. Put the tequila in a measuring cup, add the tea bags and let steep for 30 minutes; remove and discard the tea bags. Store in a jar. Put jar in your purse. Cry at a bus stop. (Not those last parts.) The reposado can be refrigerated for up to 1 month. Put the honey, lavender and 1/2 cup water in a small saucepan over medium heat and warm, stirring once or twice, until the honey melts. Cool; strain into a jar. The simple syrup can be refrigerated, covered, for 1 week.
South Carolina-Style Mustard Barbecue Sauce 1 cup yellow mustard 2 teaspoons Worcestershire sauce 1/4 cup red wine vinegar 1/4 cup white vinegar 1 teaspoon packed light brown sugar Freshly ground pepper Instructions: Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a bowl until combined. Refrigerate until ready to serve. Photograph by Andrew Purcell
Spiked Chocolate and Coffee Milkshakes 1 pint milk chocolate gelato 1/4 cup cold-brew coffee, such as Stumptown 1/4 cup Irish cream liqueur, such as Baileys Soft whipped cream, for topping Instructions: In a blender, blend the gelato, coffee and liqueur. Divide the milkshake between 2 mugs. Top with whipped cream.
Lucia-Lucia Fried Rice 1 long link Mexican chorizo sausage, casing removed, and chorizo crumbled 1 tablespoon peanut oil 2 teaspoons cumin seeds 2 teaspoons brown mustard seeds 6 fresh curry leaves, see Cook's Note 1 red onion, chopped finely 1/4 cup peanuts 3 cloves garlic, sliced 2 teaspoons turmeric 1 teaspoon paprika 2 Roma tomatoes, chopped 1/2 cup fresh okra, sliced Olive oil, for cooking eggs 2 eggs, beaten 2 cups cooked white basmati rice 1/2 cup chopped fresh cilantro leaves Juice of 1/2 lime Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: Heat a large saute pan over medium heat and add the chorizo. Cook the sausage until cooked through and crispy. Remove the sausage from the pan, leaving the fat in the pan. Add the peanut oil to the chorizo fat and add the cumin seeds and mustard seeds. Cook's Note: Be careful! The seeds will start popping. When the seeds start to pop, add the curry leaves, which will sputter too, so watch out! Then add the onion, peanuts, garlic, turmeric, and paprika, sauteing until the onions are soft and golden brown. Add the tomatoes and okra. Cook until the tomatoes are soft and mushy and the okra is tender. Meanwhile, in a small nonstick pan, heat a drizzle of olive oil over medium heat and scramble the eggs. Add the cooked rice to the tomato mixture and stir. Cook until the rice is warmed through. Stir in the chorizo, scrambled eggs, chopped cilantro, and lime juice. Taste the mixture and season with salt, and pepper, to taste.
Blinchiki 3 eggs 1/2 teaspoon salt 1 soup spoon sugar 1 cup milk 2 cups flour Splash of vegetable oil Instructions: Mix the eggs, salt and sugar until thoroughly blended. Stir in 1 cup of milk. Add flour until a thick batter is formed. Add a splash of vegetable oil to mixture. Pour the batter into a hot, oiled skillet. Fry until golden on 1 side, then flip over and brown the other side.
Sangria Blanca 2 bottles dry white, such as sauvignon blanc 1/2 cup Spanish sherry 1/2 cup orange-flavored liqueur (recommended: Cointreau) 1/4 cup sugar 1/2 bunch seedless white grapes 1 lemon, unpeeled and sliced 2 peaches, unpeeled, pitted, and sliced 1/2 honeydew, peeled, seeded, and diced 1/2 liter club soda Instructions: Combine all ingredients in a large pitcher, stirring until sugar is completely dissolved. Serve immediately, or if making in advance, refrigerate up to 24 hours, and then add the club soda just before serving.
Tagliatelle Bolognese 2 ounces dried porcini mushrooms, wiped of grit 1/4 pound pancetta or slab bacon, finely chopped 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 carrots, finely chopped 5 garlic cloves, minced 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 bay leaves 2 sprigs rosemary 1 1/2 pound ground pork 1 1/2 pound ground beef 2 cups milk 1 (28-ounce) can crushed tomatoes 2 cups dry red wine Kosher salt and freshly ground black pepper 1 pound dry tagiatelle pasta Freshly grated Parmigiano-Reggiano, for serving 1 handful fresh basil leaves Fresh ricotta cheese Instructions: Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop. Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender. In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes. Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper. When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian \al dente\). Drain the pasta well and toss with the Bolognese sauce. Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.
Honey-Roasted Rainbow Carrots 1 tablespoon honey 1 tablespoon olive oil Scant 1/4 teaspoon cayenne Kosher salt 1 pound baby rainbow carrots, tops trimmed 1 teaspoon finely grated lemon zest Instructions: Preheat the oven to 375 degrees F. Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes. Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.
Sunny's Easy Chocolate Apple Pie Cake 2 tablespoons unsalted butter 1 box chocolate cake mix, plus additional ingredients for making the cake 1 store-bought 8-inch apple pie 8 ounces bittersweet chocolate chips 1 cup heavy cream 1 tablespoon dark rum Kosher salt 1 cup chopped pecans Instructions: For the chocolate apple pie cake: Preheat the oven to 350 degrees F. Use the butter to grease the bottom and sides of a 9-inch cake pan or springform pan. Cut out a circle of parchment paper to fit the pan and place it on the bottom. In a large bowl, prepare the cake batter as instructed on the box. Pour 1 cup of the batter into the cake pan and spread it out. Add the apple pie on top of the cake batter, then pour the rest of the cake batter over the top and around the sides. Spread it to make sure there are no air pockets. Bake the cake until a toothpick inserted in the center and around the edges comes out clean, 50 to 55 minutes. Remove to a rack to cool slightly. When cool enough to handle, turn the cake out onto the rack, peel off the parchment paper and allow to cool completely. For the ganache: Pour the chocolate chips into a medium bowl. In a small pot on medium heat, add the heavy cream, rum and a pinch of salt and whisk until warm. Pour over the bowl of chips and allow to sit and soak in for 2 minutes. Whisk to melt the chocolate completely. Place the cake on a serving platter, pour the ganache in the center and spread gently outward over the edges. Sprinkle with the pecans and serve.
Fresh Goat Cheese, Pears and Candied Walnuts with Lavender Honey 12 small rounds fresh goat cheese (about 1 ounce each) 3/4 cup lavender honey (or use regular honey) 1/2 cup candied walnuts 3 fresh pears, preferably Bosc, cored and cut into 1/8-inch thick slices Instructions: Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.
Guitar Shaped Chocolate Chip Cookie with Marshmallow Fluff 1 (8-ounce) tube of your favorite chocolate chip cookie dough 1 (8-ounce) jar marshmallow fluff 2 small tubes cake writing gel, your favorite color 1 package peanut candy covered chocolates (recommended: M&M's) 1 package your favorite sour gummies 1 box animal crackers Instructions: Preheat the oven to 350 degrees F. Take cookie dough and form a guitar, basically taking a large circle, connecting it with a smaller circle and then a 6-inch rectangle as the shaft connected to the smaller circle. Bake on a non-stick pan for about 10 minutes. Let cool. To assemble, spread the fluff thinly over the cookie and decorate it with cake gel for the strings and the candy covered chocolates for the tuners. To finish, plate with crackers and gummy candies.
Pork and Wild Rice Salad 1/2 cup converted (parboiled) wild rice blend, flavor packet discarded 3 medium carrots, sliced 1/4 teaspoon ground cinnamon 2 tablespoons apple cider vinegar Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1 pork tenderloin (1 to 1 1/4 pounds), cut into 4 pieces 2 tablespoons extra-virgin olive oil 1/2 cup low-fat plain yogurt 1/4 cup pecans, toasted and finely chopped 1 small clove garlic, finely grated 12 cups mixed baby greens (about 8 ounces) 1/3 cup dried cranberries or dried cherries Instructions: Preheat the oven to 400 degrees F. Bring a pot of water to a boil, add the rice and cook until tender, 15 to 20 minutes. Drain; rinse under cold water. Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl. Sprinkle the pork with 1/4 teaspoon each salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and brown all over, 5 minutes. Add the carrots and cook 2 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes. Transfer the pork to a cutting board. Whisk the yogurt, pecans, garlic, the remaining 1 tablespoon vinegar, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a large bowl. Stir in the roasted carrots and pan drippings. Add the greens, dried cranberries and rice and toss. Season with salt and pepper and divide among plates. Slice the pork and add to the salads.
Braised Pork Belly Bao 1 1/2 pounds fresh pork belly, with skin 1 tablespoon peanut oil 1 tablespoon dark soy sauce 1/2 cup vegetable stock 4 tablespoons light soy sauce 1 heaping tablespoon brown sugar 1 tablespoon Shaohsing rice wine 1 tablespoon peanut oil 1-inch fresh ginger, peeled and grated 1 tablespoon Sichuan peppercorns 2 star anise 1 tablespoon cornstarch blended with 2 tablespoons water (cornstarch slurry) 1 cup salted peanuts, ground or chopped 2 heaping tablespoons brown sugar 10 to12 Chinese bao buns or small plain burger buns Quick Cucumber and Shallot Pickle, recipe follows 2 scallions, cut into 2-inch pieces, then julienned 4 sprigs fresh cilantro, chopped 1 hothouse or English cucumber, thinly sliced 1 large shallot, peeled and thinly sliced 1/4 cup mirin 1/4 cup rice vinegar 1 tablespoon sugar Instructions: For the pork belly: Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside. Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer. For the sauce: In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork. Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated. Remove the pork from the steamer and transfer all of the juices from the pork into a small wok or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce. In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve. Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, Quick Cucumber and Shallot Pickle, scallions and fresh cilantro. Put the cucumbers and shallots in a medium bowl. In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving.
Creamed Spinach 3 pounds spinach 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, lightly smashed 3/4 cup heavy cream 1 teaspoon freshly ground nutmeg 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Instructions: Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
Braised Tomatoes 12 large tomatoes, cut in 1/2 4 cloves garlic, minced 2 teaspoons freshly chopped parsley leaves 2 teaspoons freshly chopped thyme leaves 2 teaspoons freshly chopped tarragon leaves 1/2 cup fresh bread crumbs 2 tablespoons oil Salt and freshly ground black pepper Instructions: Preheat oven to 200 degrees F. Place the tomatoes, cut side up, on a cookie sheet. Combine the remaining ingredients, except the oil, in a small bowl. Rub the tomatoes with a little oil and top each tomato with a generous amount the bread crumb and herb mixture. Season with salt and pepper and bake for 10 minutes.
Beet Salad 1 1/2 pounds beets, boiled, peeled and thinly sliced 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon caraway seeds 1/3 cup olive oil Salt and pepper 6 radishes, trimmed and thinly sliced 3 scallions, thinly sliced Green leaf lettuce 3 tablespoons finely chopped parsley Instructions: Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.
Lemon Curd 5 egg yolks 1 cup sugar 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled Instructions: Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Pheasant and Pickled Walnut Terrine 1 pheasant 1/2 bottle red vermouth 1 pound streaky bacon rashers Salt Black pepper, freshly ground 1 jar pickled walnuts* *available online. Instructions: Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Preheat the oven to 350 degrees F. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in the preheated oven 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving.
Sweet and Savory Turkey Panini Canola oil, to fry 1 pound thick cut bacon, slices cut in 1/2 1/3 cup maple syrup 1 cup all-purpose flour 1 teaspoon cayenne Salt and freshly ground black pepper 2 cups thinly sliced shallots 1 cup mayonnaise 4 chipotle peppers, chopped 1 tablespoon adobo sauce 1 teaspoon chopped fresh cilantro leaves 1/2 lemon, juiced 1 tablespoon minced garlic 1 roasted skin-on turkey breast, store-bought 6 thick slices marble rye bread 8 to 12 slices smoked Cheddar Melted butter, to cook sandwiches Instructions: Fill a pot with 2-inches of canola oil and heat it to 375 degrees F. Preheat the oven to 400 degrees F. Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside. Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside. In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside. Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
Peach Slab Pie 3 pounds frozen peaches, thawed and well drained 1 cup sugar 1/2 cup all-purpose flour 3 tablespoons lemon juice Pinch of salt 3 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt Zest of 1 lemon 3 sticks (1 1/2 cups) cold salted butter, cubed 1 large egg 5 tablespoons cold water 1 tablespoon distilled white vinegar Instructions: For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes. Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined. Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately). Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out). With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern. Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.
Banana-Coconut Pudding Smoothie 1 frozen banana, peeled and chopped 1/4 cup unsweetened coconut flakes 1 pitted date 1/2 teaspoon ground cinnamon, plus more for sprinkling 1/8 teaspoon ground nutmeg 3/4 cup coconut water Instructions: Combine the banana, coconut, date, cinnamon, nutmeg and coconut water in a blender and puree until smooth, adding more liquid if necessary. Pour into a glass and sprinkle with cinnamon.
Cold Garbanzo and Cucumber Salad 3/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 cups canned garbanzo beans, drained 5 pickling cucumbers or Kirbies, peeled and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and diced 1 bunch fresh basil, chopped Instructions: Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.
Pimm's Cup Cocktail Ice cubes 4 lemon slices 4 cucumber slices 1 cup seltzer or lemon-lime soda 1 cup lemonade 3 cups Pimm's No. 1 Cup, available at liquor stores Instructions: Fill 4 (8 to 10-ounce) highball glasses with ice cubes. Divide the lemon and cucumber slices among the glasses. In a large pitcher, pour in the seltzer, lemonade and Pimm's. Stir to combine. Pour mixture into prepared glasses and enjoy!
Spanish-Style Noodles with Chicken and Sausage 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks 1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks Kosher salt and freshly ground pepper 1 teaspoon dried marjoram or oregano 1/3 cup extra-virgin olive oil 2 medium onions, diced 3 cloves garlic, chopped 2 bay leaves 3/4 cup tomato puree 12 ounces spaghetti, broken into 3-inch pieces Grated manchego or parmesan cheese, for garnish (optional) Instructions: Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon. Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon. Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.
Strawberry Lemon Crepe Cake 1 lemon, zested (about 2 teaspoons) 1/4 cup plus 2 tablespoons lemon juice (90 milliliters) 1/4 cup plus 2 tablespoons granulated sugar (75 grams) 1/4 teaspoon kosher salt 2 eggs 2 tablespoons unsalted butter, cut into pats (28 grams) 1/4 teaspoon almond extract 1/4 cup white chocolate, chopped (45 grams) 1 1/2 cups buttermilk (375 milliliters) 1 1/2 cups water (375 milliliters) 4 eggs 2 lemons, zested 3 teaspoons vanilla extract, divided 1/2 teaspoon almond extract 2 tablespoons unsalted butter, melted, plus more for cooking, if needed (28 grams) 1/2 cup granulated sugar (100 grams) 1/4 teaspoon kosher salt 2 1/2 cups all-purpose flour (337 grams) 1/2 cup brick cream cheese, room temperature (125 grams) 1/4 cup powdered sugar (35 grams) 2 cups 35% cream (500 milliliters) 1 cup halved strawberries (150 grams) 1/4 cup sliced almonds, toasted (30 grams) Instructions: For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely. Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest. Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they\u2019re sticking. Allow the crepes to cool to room temperature. Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff. To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up. When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.
Smoked Pork Chops With Corn and Okra 4 bone-in smoked pork chops (3/4 inch thick), or 1 1/4 pounds ham steak, cut into 4 pieces Freshly ground pepper 1/4 teaspoon Cajun seasoning, plus more for sprinkling 1 tablespoon vegetable oil 1 small onion, chopped 3 ears corn, shucked and kernels cut off 1/4 pound okra, thinly sliced 1 large tomato, chopped 1 tablespoon honey Instructions: Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate. Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.
Tomato Soup 2.0 6 pieces store-bought frozen garlic cheese bread, cut into large cubes (about 1 inch) 1/4 cup freshly grated Parmesan 1/4 cup olive oil 3 tablespoons jarred pesto, plus more for serving About 50 ounces condensed tomato soup (I'm using one 26-ounce can and two 10.75-ounce cans) One 14.5-ounce can diced tomatoes 1/2 cup freshly grated Parmesan, plus more for serving 2 tablespoons sherry cooking wine 1 tablespoons dried parsley leaves Kosher salt and freshly ground black pepper 3 to 4 tablespoons heavy cream Instructions: For the garlic bread croutons: Preheat the oven to 425 degrees F. Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside. For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavors to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream. Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.
Meatloaf with Kimchee and Spicy Glaze 1/4 cup gochujang 1 tablespoon clover honey 1 tablespoon low-sodium soy sauce 2 teaspoons canola oil 1 tablespoon finely grated fresh ginger 1/4 teaspoon red chile flakes 3 cloves garlic, finely chopped 1 cup prepared kimchee, drained well and chopped 2 tablespoons fish sauce 2 tablespoons low-sodium soy sauce 2 teaspoons toasted sesame oil 2 large eggs 12 ounces ground chuck (80/20) 12 ounces ground pork (80/20) 1 cup canola oil 1/2 cup rice flour Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 large shallots, thinly sliced 2 tablespoons canola oil 5 large shiitake mushrooms, stems removed and caps coarsely chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro 1 tablespoon low-sodium soy sauce 1 teaspoon toasted sesame oil 2 large green onions, dark green and pale green parts, thinly sliced Juice of 1 lime Unsalted butter, for frying eggs 8 large eggs Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Fresh cilantro leaves, for serving Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside. For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchee and toss to combine. Remove to a plate and let cool for 10 minutes. Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine. Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour. Loosely tent with foil and let rest for 10 minutes before slicing. For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer. Whisk together the flour and 1/2 cup water and season with salt and pepper. Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown. Drain on a plate lined with paper towels and season with salt. For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes. Season with salt and pepper. Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine. For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan. Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set. Gently flip over and cook for 30 seconds longer. Repeat with the remaining eggs, adding more butter as needed. Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves. Serve with the shiitake mushroom salad on the side.
Steamed Green Beans 1 pound green beans 1 tablespoon butter 1/2 cup water Salt and pepper, to taste Instructions: Trim green beans and rinse. Melt butter. Add beans and water. Steam until tender.
Hush Puppy Grits 1 beaten egg 1/2 cup buttermilk 1 cup grits 1/4 cup all-purpose flour 2 teaspoons sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt Shortening or cooking oil for deepfat frying Freshly ground black pepper Instructions: In a bowl stir together the egg and buttermilk. In another bowl combine the grits, flour, sugar, baking powder, baking soda, and 1/4 teaspoon sea salt. Add the egg mixture to the grits mixture. Stir just until moist. Heat the shortening to 375 degrees F. Drop the batter by tablespoons into the deep hot fat. Fry about 3 minutes or until golden brown, turning once. Drain the hush puppies on paper towels and season with pepper, to taste.
Margarita Chicken 4 bone-in chicken breast halves 1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed 2/3 cup tequila 1/2 cup fresh cilantro leaves, chopped 2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates) Instructions: Rinse the chicken breasts and pat dry; set aside. In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours. Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes. Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done. INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
Mediterranean Salad 3 tablespoons extra-virgin olive oil, plus 1/4 cup 2 cloves garlic, minced 1 (1-pound) box Israeli couscous (or any small pasta) 3 cups chicken stock 2 lemons, juiced 1 lemon, zested 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chopped fresh basil leaves 1/2 cup chopped fresh mint leaves 1/4 cup dried cranberries 1/4 cup slivered almonds, toasted Instructions: In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool. Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Veal Milanese 4 boneless veal chops or medallions 2 cups all-purpose flour 3 eggs, beaten 2 cups dry breadcrumbs 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley leaves Kosher salt and freshly ground black pepper 1/2 cup blended oil (canola oil and olive oil) 4 tablespoons unsalted butter Juice of 2 lemons 1/4 cup olive oil, plus more for drizzling 1 to 2 cloves garlic, minced 1/2 cup white balsamic vinegar Kosher salt and freshly ground black pepper 1/2 cup shaved fresh fennel (about 1/2 bulb) 1 cup shaved radishes (4 to 6 radishes) 1 cup kalamata olives, pitted and slivered 2 cups cherry tomatoes, halved or quartered if large 3 cups arugula 2 cups Parmesan cheese shavings Instructions: Preheat the oven to 375 degrees F. For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops. Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops. Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice. For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper. For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again. To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve.
Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce 1/2 cup buttermilk 1/2 cup mayonnaise 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1/2 teaspoon celery salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup flour 2 large eggs Kosher salt and freshly ground black pepper 1 cup panko 1/2 cup grated Parmesan 1 1/4 teaspoons garlic powder 3 medium (about 7-inch long) zucchini, cut into 1/2-by-3-inch sticks Vegetable oil, for frying Instructions: For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour. For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini. Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet. Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve. Serve the zucchini fries with the dipping sauce on side.
Neelys Mint Julep 2 tablespoons powdered sugar 20 fresh mint leaves, plus 4 sprigs for garnish 1 cup bourbon 2 cups crushed ice Instructions: In a pitcher, mix together the sugar and mint leaves and muddle with a spoon. Add the bourbon and mix. Pour into a tall glass over ice and serve with a mint sprig garnish.
The Easiest Cheeseburger Sliders 2 pounds ground beef 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt Kosher salt and freshly ground black pepper 1 white onion, diced One 12-pack Hawaiian rolls, halved 2 tablespoons yellow mustard 12 sandwich pickles 12 slices American cheese 1 egg, lightly beaten 1 cup barbecue-flavored potato chips, crushed Instructions: Preheat the oven to 350 degrees F. In a large bowl, gently mix together the ground beef, Worcestershire, garlic salt, 1 teaspoon salt and 2 teaspoons pepper. Transfer the burger mixture to a lightly greased 9-by-13-inch baking dish, pressing it into a flat layer with your hands. Evenly scatter over the diced onions; lightly press the onions into the meat. Bake until the burger is medium rare, 15 to 20 minutes. Let rest for 5 minutes. Gently slide the cooked burger patty out of the baking dish and onto a cutting board or platter; leave a few tablespoons of excess burger drippings in the pan. Place the bottom buns into the baking dish. Squirt yellow mustard evenly across the buns. Place the burger patty on the buns. Divide the pickles among the sliders. Top with a layer of slightly overlapping cheese slices. Add the bun tops, pressing down on them gently. Brush the tops of the buns with egg. Sprinkle the chips over the buns. Return to the oven and bake until the cheese is melted, another 15 to 20 minutes. Slice the burgers along the lines of the buns to separate into individual sliders. Scoop out with a spatula. Serve immediately.
Salad Wrap with Greek Yogurt Feta Cheese Dip 1 cup plain Greek yogurt 1/2 cup crumbled feta cheese 1 lemon, juice and zest 1/4 cup Italian parsley, finely chopped 1 clove garlic, finely minced Salt and freshly ground black pepper 1 bunch baby red oak lettuce 1 bunch baby Lolla Rosa lettuce 1 bunch frisee 1 small carrot, peeled and julienned on a mandoline 1 small jicama, peeled and julienned on a mandoline 1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces Instructions: For the dip: Mix the yogurt, feta, lemon juice and zest, parsley, garlic and salt and pepper to taste in a small bowl. Refrigerate until ready for use. For the salad wrap: Cut the lettuces into small bite-size pieces. Lay a slice of cucumber on a work surface. Place a piece of each lettuce and a few sprigs of the carrots and jicama on the cucumber and roll it up tightly. For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy.
Italian Style Sausage Skewers 8 ounces Italian style poultry sausage 8 large basil leaves 12 pitted calamata olives, halved 24 grape tomatoes 24 (6-inch) wooden skewers Instructions: Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds. Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end.
Parsley and Mint Salad with Chipotle Vinaigrette 6 large cloves garlic, peeled and thinly sliced 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 6 pickled chipotle peppers (see Note), minced 2 bunches flat leaf parsley leaves and tender stems only, washed and dried 1 bunch fresh mint, leaves only, washed and dried Instructions: Bring a small pan of lightly salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside. In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles. Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. Place a mound of greens on each plate. Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small non reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.
Oil and Vinegar Slaw 1/4 cup red wine vinegar 2 tablespoons sugar 2 tablespoons peanut or vegetable oil, eyeball it 1 sack, 16 ounces, shredded cabbage mix for slaw salads 1 teaspoon salt Salt and pepper Instructions: Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
Grilled Chicken Sliders 1/2 cup vegetable oil 2 tablespoons Worcestershire sauce 2 teaspoons chile powder 3 cloves garlic, minced Juice of 1 lemon 1 onion, chopped Kosher salt and freshly ground black pepper 8 thin-cut chicken breasts, halved and flattened 8 Cheddar slices, halved 1 cup honey mustard 1 cup pico de gallo 8 cooked bacon slices, crumbled 2 tomatoes, sliced 1 red onion, sliced 16 slider rolls Instructions: For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4. Twenty minutes before cooking, fire up the grill. For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions. Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes. Serve the chicken with rolls and fixins and let everyone build their own sliders.
Bundt Pan Roast Chicken with Potatoes 1 whole chicken (3 1/2 to 4 pounds) 2 teaspoons herbes de Provence (see Cook's Note) Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch cubes 4 cloves garlic, 3 smashed and 1 finely grated Zest of 1 lemon and juice of half 1/2 teaspoon paprika 1 tablespoon roughly chopped fresh flat-leaf parsley Instructions: Rub the chicken all over, including the cavity, with 1 teaspoon of the herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours and up to overnight; bring the chicken to room temperature 30 minutes before cooking. Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Butter the sides and bottom of a 10-cup nonstick Bundt pan with melted butter. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the smashed garlic, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes. Meanwhile, mix together the lemon zest, paprika, grated garlic and remaining 4 tablespoons butter and 1 teaspoon herbes de Provence in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes. Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving. Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.