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Ricotta Latkes 15 ounces whole-milk ricotta 70 grams all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup low-fat buttermilk 2 large eggs 1/4 cup parsley leaves, roughly chopped 2 tablespoons chives, chopped 1 1/2 teaspoons lemon zest Freshly grated nutmeg Nonstick cooking spray, for the griddle Instructions: Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight. Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside. Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs. Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest and a few rasps of nutmeg. Fold with a rubber spatula until just combined. Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.
Caprese Kabob 1 pound bocconcini (fresh mozzarella balls) 1 pound cherry tomatoes 1/4 cup olive oil, plus additional for drizzling 3/4 teaspoon salt 1/2 teaspoon red pepper flakes Freshly ground black pepper 1 bunch fresh basil 1/2 large baguette, cut into 1-inch pieces Instructions: Prepare a grill for medium-high heat. In a large bowl, combine the bocconcini, tomatoes, oil, salt, pepper flakes and some black pepper. Toss until fully combined. Build the skewers: Thread basil, tomato, mozzarella and bread onto long wooden skewers; repeat in that sequence. Place the skewers on a baking sheet and drizzle oil over the bread. Set aside for 5 minutes to marinate, then drain off excess oil. Grill, rotating constantly, until the cheese is warmed and the bread is toasted, 2 to 3 minutes. Serve immediately.
Gnocchi Pomodoro 1 (28-ounce) can whole Italian tomatoes 2 tablespoons olive oil 1 tablespoon chopped garlic Salt and pepper Crushed chile flakes 6 to 8 large fresh basil leaves, chopped 1/2 cup cream 6 large baking potatoes, like russets 2 egg yolks 4 ounces (1 stick) butter, melted Pinch salt Pinch white pepper Fresh grated nutmeg 2 cups flour Grated Parmesan, to serve Instructions: To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream. To make the gnocchi: Preheat the oven to 300 degrees F. Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency. In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth. Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags. Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.
Key Lime Sorbet 1 cup sugar 1 cup key lime preserves 1 lemon, zested and juiced 1 lime, zested and juiced 4 cups lime flavored club soda or seltzer Kosher salt Instructions: Combine sugar, preserves and 1 cup of the soda in a medium sauce pan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours. Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving. If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.
Whiskey Sours 3/4 cup Bourbon, such as Maker's Mark 1/2 cup freshly squeezed lemon juice (from about 3 lemons) 1/2 cup freshly squeezed lime juice (from about 4 limes) 2/3 cup sugar syrup (see Cook's Note) Maraschino cherries Instructions: Combine the Bourbon, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice, then fill two-thirds full with the cocktail mixture. Shake for 30 seconds and serve it straight up or over ice in a highball glass with a maraschino cherry.
On-the-rocks Margarita Thyme ¼ can of BACARDI® Mixers Margarita Mix (thawed) ½ cup of BACARDI® Gold 3 sprigs of thyme ¼ cucumber, sliced Instructions: 1. Thaw BACARDI® Mixers Margarita Mix for 10 to 15 minutes. 2. Muddle the thyme leaves and cucumber slices in a large shaker. 3. Add BACARDI® Margarita Mix and BACARDI® Gold. 4. Shake for 15 to 20 seconds. 5. Strain over fresh ice into a double old fashioned glass. 6. Garnish with a sprig of thyme and cucumber twist. Serves two to three people.
Cin Chili Con Queso 1 pound processed American cheese, diced (recommended: Velveeta) 1 can diced chilis and tomatoes (recommended: Ro'tel) 1 pound Cin Chili recipe follows,chilled 2 tablespoons olive oil 2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 (8-ounce) can tomato sauce (recommended: Hunt's) 2 tablespoon onion powder 2 tablespoons garlic powder 1/2 teaspoon jalapeno powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 5 tablespoons red chili powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips. In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
Harissa Sauce 1 red onion, diced 1 tablespoon chopped garlic Olive oil 2 roasted red peppers, peeled, seeded and stemmed 2 oven roasted tomatoes (plum tomatoes, cut in half and baked in 200 degree oven with olive oil, salt, and pepper for about 6 hours) 1 teaspoon fresh chopped thyme 1/2 teaspoon cayenne pepper 1/8 teaspoon turmeric 1/8 teaspoon cinnamon Pinch ground cloves Salt and pepper Fresh chopped mint Instructions: Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.
Red Lettuce with Balsamic Onions 3 small red onions 1/4 cup plus 2 tablespoons good balsamic vinegar 1 cup good olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 tablespoons minced shallots (2 large) 2 teaspoons Dijon mustard 1/4 cup good red wine vinegar 2 heads red-leaf, washed, spun dry, and torn into pieces. Instructions: Preheat the oven to 375 degrees F. Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with: 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 12 to 15 minutes, until the onions are tender. Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature. Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified. To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
Caramel Pecan Sundaes 1 1/2 cups sugar 1 1/4 cups heavy cream 1/2 teaspoon pure vanilla extract 2 pints vanilla ice cream 2 pints butter pecan ice cream Toasted pecans Instructions: For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
Grilled T-Bones with Chipotle Chili Rub and Cilantro-Lime Compound Butter 2 sticks butter 3 tablespoons finely chopped cilantro leaves 1 lime, juiced and zested 2 tablespoons steak seasoning blend for the grill (recommended: Montreal Seasoning by McCormick) 1 tablespoon chipotle (smoky) ground chili powder or dark chili powder 1 tablespoon sweet paprika 4 T-bone steaks, 1 1/2 inch thick Instructions: Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill. Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap. Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again. Remove the steaks from the refrigerator and unwrap. Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes. When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.
Grilled Mahi-Mahi Sandwiches 1 large red onion 1 tablespoon pickling spice 1 cup white vinegar 1 tablespoon kosher salt 1 tablespoon sugar 1 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon garlic salt Kosher salt and freshly ground black pepper 2 teaspoons garlic powder 2 teaspoons paprika Kosher salt and freshly ground black pepper 4 mahi-mahi fillets, thawed if frozen 2 tablespoons olive oil Nonstick cooking spray, for the grill grates 4 ciabatta rolls 1 cup baby arugula Instructions: For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use. For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use. For the sandwiches: Preheat the grill to medium-high heat. Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides. Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.) Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.
Piazza Pasta 1 tablespoon olive oil 1 teaspoon garlic, chopped 1/2 teaspoon capers 1/4 cup sun-dried tomatoes 1 tablespoon black olives, sliced 1/2 cup broccoli, chopped 1/4 cup carrots, julienne 6-ounce chicken breast, grilled and chopped 12 ounces penne pasta, cooked al dente 4 ounces pureed red peppers Freshly grated Parmesan Instructions: In a saute pan add olive oil, garlic, capers, sun-dried tomatoes, sliced black olives, broccoli and carrots, saute for 2 minutes. Add chicken and pasta, saute for 3 minutes. Add red pepper sauce and saute for 3 minutes. Top with freshly grated Parmesan.
Avenue's Hot Chocolate 1-quart whole milk 4 ounces Valrhona Cocoa Powder 1 1/2 ounces sugar 6 ounces Valrhona bittersweet chocolate chunks 1 tablespoons homemade vanilla Homemade marshmallows or whipped cream, for topping Instructions: Pour milk and cocoa into a sauce pot and bring to a simmer and add sugar. Reduce heat to very low and add chocolate stirring occasionally until melted about 3 to 5 minutes. Strain hot chocolate through a chinois and finish with vanilla. Hot chocolate can be topped off with homemade marshmallows or whipped cream.
Arthur Bryant's Burnt Ends One 8- to 10-pound beef brisket Favorite spice rub Favorite BBQ sauce (recommended: Arthur Bryant's Rich and Spicy Sauce) Serving suggestions: combined with baked beans or served on a sandwich Instructions: Prepare smoker for cooking, heating to 180 to 200 degrees F. Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on. Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
Tartar Steak Guanajuato Style 1 3/4 pounds very fresh beef fillet, finely ground 1 cup minced white onion 1/2 cup capers, rinsed, drained, and finely chopped 4 serrano chiles, stemmed, seeded, and minced 1/2 bunch cilantro, leaves only, coarsely chopped 2 teaspoons Worcestershire sauce 2 teaspoons extravirgin olive oil Dash of Tabasco 1/2 bunch parsley, leaves only, coarsely chopped 6 very fresh egg yolks 12 limes, halved Toast triangles, for serving Instructions: In a very cold mixing bowl, combine the ground beef, onion, capers, chiles, cilantro, Worcestershire, olive oil, and Tabasco. Mix together briefly with your hands until all the ingredients are well distributed. Form the mixture into 6 loose round patties. Place a patty in the middle of each of 6 chilled appetizer plates, make a well in the center of each, and scatter some parsley around the edge of each plate. Nestle an egg yolk in the center of each patty and garnish each plate with lime halves and toast triangles. Serve immediately.
At the Gentlemen's Club 6 cups heavy cream 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract Pinch salt 12 ounces 61 percent chocolate, chopped 3 ounces 40 percent chocolate, chopped 3 1/2 gelatin sheets 3/4 cup heavy cream 1/4 cup corn syrup 1/4 teaspoon vanilla extract Pinch salt 6 ounces 61 percent chocolate Single malt Scotch, to taste 1 pound butter 2 1/2 pounds 61 percent chocolate 1 cup water 2 cups sugar 10 eggs 3/4 cup single malt Scotch Pinch salt 2 quarts milk 2 cups heavy cream 1 tablespoon vanilla extract 1/2 cup liquid glucose About 14 ounces sugar 1 pound 12 ounces cocoa powder 1 pound 12 ounces 61 percent chocolate About 8 ounces yolks Pinch salt 1/2 cup pate a glace brun Instructions: Chocolate Pudding: In a pot combine the heavy cream, sugar, vanilla extract and salt. Over medium heat, bring the cream to a simmer. Count out your gelatin sheets and place in very cold water for the gelatin to bloom. Chop the chocolates and set aside in a bowl. When the cream comes to the simmer temper the hot liquid into the chopped chocolate stirring until the chocolate is completely melted. Stir the melted chocolate into the pot. Bring the cream back up to a light simmer and stir in your bloomed gelatin. Once the gelatin is dissolved strain the base through a chinois. Place the base in an ice bath to chill. When the base has thickened, portion out the chilled pudding into whatever container you want and let chill and set up. This can be a minimum of 30 minutes to 2 hours, depending on the time you have. Smoked Ganache: In a saucepan combine cream, corn syrup, and vanilla extract and bring to a simmer. Chop the chocolate and set aside in a bowl. Temper the hot liquid over the chopped chocolate and stir until the mixture is all combined and shiny. Add the Scotch, to taste, and a pinch of salt. Set in the refrigerator. Smoked Fudge: Preheat your oven to 350 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper. Cut the butter into small dice, set aside and leave at room temperature. Chop chocolate and set aside. In a saucepan combine the water and sugar. Cook until the sugar has dissolved. In your stand mixer bowl put your chopped chocolate and pour the hot sugar over it. With the paddle attachment on a medium-slow speed let mix until combined. Slowly add in the diced butter being sure that all has dissolved completely. Slowly add the eggs to the chocolate mixture until combined. Stir in the alcohol, and a pinch of salt. Pour the batter into the pan. Bake in the oven for 5 minutes, turn the pan and bake for another 5 to 8 minutes. When the fudge is done it will have a crust on top and will not jiggle anymore. Bittersweet Chip Ice Cream: Combine milk, cream, vanilla extract, and liquid glucose. Combine 1/2 the amount of sugar and the cocoa powder, mix together into a bowl, stir into the pot of cream and bring to a simmer. Chop the chocolate and set aside in a bowl. Once the cream mixture is at a simmer temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer. Combine your yolks and the remaining amount of sugar in a bowl and whisk until well combined. Temper you egg mixture into the hot liquid cook the ice cream base cook until it coats the back of the spoon. Strain through a chinois. Add a pinch of salt. Put into a water bath to chill. When the base is cold pour into the ice cream machine and spin. To make the \chip\ melt down a 1/2 cup to 1 cup of pate a glace brun. When the ice cream is coming out of the machine drizzle the glace into it, it will solidify on contact and give you a more delicate \chip\ effect. Assembly: Layer in a glass bowl the chocolate pudding, smoked ganache, bittersweet chip ice cream and fudge. Garnish with whipped cream.
Simple Sugar Syrup 1 cup water 1 cup sugar Instructions: Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.
Easy Snickerdoodles 2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Fine salt 14 tablespoons unsalted butter, melted and cooled slightly 1 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 4 teaspoons ground cinnamon Instructions: Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl. Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes. Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl. Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven. Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.
Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce 3 tablespoons extra-virgin olive oil 3 pounds short ribs Kosher salt and freshly ground black pepper 1 medium onion, chopped 3 carrots, chopped 1 tablespoon sweet paprika 1 teaspoon caraway seeds 3 sprigs fresh thyme 1/2 cup honey 1 cup dry red wine 2 cups beef stock 1 cup chicken stock 1/2 cup heavy cream 1 orange, zest finely grated Pinch saffron, optional 1 pound diver scallops Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil Fresh watercress, for garnish Instructions: For the short ribs: Preheat the oven to 350 degrees F. In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove the short ribs and set aside. Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy. Remove from the heat and return the meat to the pan while you make the scallops. For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using. Cook until the liquid is reduced and thick, about 10 minutes. Meanwhile, pat the scallops dry with paper towels. Season them well with salt and pepper. Put a large skillet over medium-high heat and add 3 tablespoons olive oil. Sear the scallops without moving them for 1 to 2 minutes. When nicely browned, turn them over and sear them on the other side. Remove the scallops and set aside. Pour out any excess oil and add the cream mixture to the pan. Let this reduce over high heat for about 2 minutes. Return the scallops to the pan and cook until they are heated through, about 1 more minute. Serve the sticky short ribs topped with the creamy scallops; garnish with watercress.
Garlic Mushrooms 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 1/4 pounds button mushrooms, halved Kosher salt 8 cloves garlic, sliced 1 whole small dried chile pepper 3/4 teaspoon smoked paprika 1/2 cup dry sherry 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley Instructions: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms and 1 1/2 teaspoons salt; cook until softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, chile and paprika and cook over medium heat until the garlic softens, 1 to 2 minutes. Add the sherry and lemon juice to the pan; cook until the mushrooms are tender, 2 to 3 minutes. Sprinkle with the parsley.
Classic Manhattan 2 ounces rye whiskey 3/4 ounce sweet vermouth 2 dashes Angostura bitters 1 orange slice 1 maraschino cherry Instructions: Combine the whiskey, vermouth and bitters in a pint glass. Fill the glass with ice and stir for 12 to 15 seconds. Strain into a chilled martini glass. Garnish with the orange slice and the maraschino cherry and serve.
Potato Cheese Comfort Casserole 3 1/2 lbs russet potatoes 2 heads garlic 1 onion, sliced in half, cut side down 2 c. heavy cream 2 eggs Salt, pepper, nutmeg to taste 1/4 lb provolone or mozzarella cheese, shredded 1/4 lb sharp cheddar cheese, shredded 1/4 lb thin-sliced Italian salami, cut in 1 inch pieces (try Genoa, Mortadella, or Soprassata) 1/2 c. breadcrumbs 1/2-1 c. grated Parmesan cheese Instructions: Preheat oven to 350. Slice 1/3 off the top of the garlic heads, brush with olive oil and wrap each head individually in foil. Butter and bread-crumb 2 qt. casserole dish with high sides (6 inches or higher). Pierce the potatoes with a fork or knife tip and place on a baking sheet along with the garlic and onion. Bake for one hour, or until potatoes are soft. Mash potatoes in a large bowl or use a standing mixer. Add squeezed-out garlic and onion and mix till fairly smooth. Add cream, eggs, salt, pepper and nutmeg. Grate Parmesan, shred other cheeses. Spoon about 2/3 of the potatoes into the prepared casserole dish, pressing potato mixture up sides. Layer salami, soft cheeses, half the Parmesan and half the breadcrumbs on top of the potatoes. Season with salt and pepper. Top with remaining potato mix, sprinkle with rest of breadcrumbs and Parmesan cheese. Bake on cookie sheet one and a half hours. Let cool a bit before spooning out.
Pecan Pie Sundae 3 pecan shortbread cookies, such as Sandies, crushed 1 1/2 cups butter pecan ice cream Bourbon Whipped Cream, recipe follows 2 tablespoons chocolate sauce 1/4 cup candied pecans 1 cup heavy cream 2 tablespoons confectioners' sugar 1 tablespoon bourbon 1 teaspoon vanilla Instructions: In a serving dish, add the crushed pecan cookies, scoops of butter pecan ice cream and a dollop of the Bourbon Whipped Cream. Top with the chocolate sauce and candied pecans. In a chilled bowl, add the cream, sugar, bourbon and vanilla. Whisk until medium peaks form, 5 to 8 minutes.
Candy Corn 4 1/2 ounces powdered sugar, approximately 1 1/4 cups 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons 1/4 teaspoon kosher salt 3 1/2 ounces granulated sugar, approximately 1/2 cup 3 3/4 ounces light corn syrup, approximately 1/3 cup 2 1/2 tablespoons water 2 tablespoons unsalted butter, room temperature 1/2 teaspoon vanilla extract 2 to 3 drops yellow and orange gel paste food coloring Instructions: Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
Turkey-Stuffed Vegetables Vegetable oil cooking spray Two 3/4-inch slices country style white bread, crusts removed, torn into 1/2-inch pieces 1/2 cup whole milk, at room temperature 3 large zucchini, trimmed, halved lengthwise 1 orange bell pepper, halved lengthwise and seeded 1 red bell pepper, halved lengthwise and seeded 1 yellow bell pepper, halved lengthwise and seeded 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cloves garlic, smashed and peeled 1 carrot, peeled and coarsely chopped 1 stalk celery, coarsely chopped 1 large shallot, peeled and coarsely chopped 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/3 cup white wine, such as pinot grigio 1 pound ground turkey or ground beef 1 large egg, beaten, at room temperature 1 1/2 cups grated Parmesan Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray. In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes. For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper. For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped. In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool. In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.
Exotic Mushroom Pizza 1 (12-inch) pre-baked pizza crust 3 tablespoons olive oil 4 to 5 cloves garlic, minced 3 shallots or mild onion, thinly sliced or minced 1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems) 1/4 cup dry red wine (optional) 1-ounce gorgonzola cheese, crumbled 8 ounces fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold) Salt and freshly ground black pepper, to taste Pizza stone or pizza pan Instructions: Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.) While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn. Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat. Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper. Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature. This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.
Toby's Honey Chicken 2 1/2 pounds skinless, boneless chicken breasts cut into small strips 2 1/2 cups panko bread crumbs 1/2 cup honey 2 tablespoons apricot preserves or jam 4 tablespoons raw sesame seeds Instructions: Preheat oven to 350 degrees F. Place sesame seeds in a frying pan over medium heat and toast for 3 to 5 minutes or until seeds are golden brown. In a small bowl, combine honey and apricot preserves. Stir to combine. Brush honey mixture on both sides of chicken strips, dredge in bread crumbs and sprinkle with sesame seeds. Line coated chicken on a baking sheet coated with nonstick cooking spray. Bake 20 minutes on each side until slightly browned.
Raspberry Bellinis 1/2 cup raspberries, rinsed 1 tablespoon sugar 1 (750-ml) bottle Champagne, prosecco or other sparkling wine, chilled Instructions: In a small shallow bowl, mash the raspberries with the sugar until sugar is dissolved and mixture is smooth. Pour about a tablespoon of the puree into each of 4 Champagne flutes. Slowly fill each glass with Champagne (careful - it will fizz up) and serve immediately.
SolaReflex Southwestern BBQ Ribs 1/4 cup finely chopped onions 1/4 cup your favorite BBQ sauce 2 tablespoons Worcestershire sauce 2 tablespoons balsamic vinegar 1 tablespoon light brown sugar 1 tablespoon coarsely ground black pepper 1 tablespoon fajita spices 1 teaspoon garlic salt 1 teaspoon dried oregano 1 pinch cayenne pepper 2 cloves chopped garlic 2 pounds baby back pork or beef ribs Instructions: In a small bowl, mix together onions, BBQ sauce, Worcestershire, vinegar, brown sugar, pepper, fajita spices, garlic salt, oregano, cayenne, to taste, and garlic. Place ribs in a sealable container and pour the sauce over, turning to coat the meat with the sauce. Refrigerate and marinate at least an hour, or up to 24 hours. On the SolaReflex 900, use a low black 3 quart pan with a clear glass lid that has a removable knob. You can also use a toaster oven size grill with drip pan inside our optional Clear box oven. Always wear sunglasses when solar cooking. Consider the focal point hot spot the same as an open flame, so use the same common sense and caution. When in direct alignment with the sun, it will reach over 900 degrees F, but normal cooking temps with the diffused hot spot directed on your pan will heat in the 350 to 500 degree F range, depending on sun angle and sky conditions. Center the cooking container on the support stand, then standing behind your cooking reflector, turn the SolaReflex 900 towards the sun and direct the reflected bright hot spot down to the support stand and center it on right 2/3 of the meat. The hot spot will track right to left as sun moves, so realign the 900 to the same starting position in 25 to 30 minutes, or when the hot spot falls on the left 2/3's of your meat. Reduce heating levels by moving the pot closer to the reflector, which makes a larger hot spot. The smaller the hot spot, the higher the heat level. Push a probe thermometer through the hole left by the vacant knob, into the bottom of the thickest part of the meat. Normal cooking time on sunny days will be about 45 to 60 minutes. Bright sunny days provide the fastest cooking between 9 am and 2 pm. Partial clouds will slow cooking times and lower temps, so confirm doneness with a meat thermometer. If the meat starts browning too much on top, open the lid and turn the meat only once to brown the other side.
Vanilla Genoise 6 large eggs, separated 1 1/2 cups granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/4 cup hot water 4 tablespoons (1/2 stick) unsalted butter, melted 1 cup all-purpose flour Instructions: Preheat the oven to 350 degrees F. In a bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, salt, and vanilla. Using the whisk attachment on high speed whip until thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot water. Scrape down the sides of the bowl. Increase to high speed and again whip until thick. Fold in the flour and then the melted butter. Set aside. In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy. Increase to high speed and slowly add the remaining 1/2 cup sugar. Whip the egg whites until stiff and then fold them into the reserved batter. Gently spread the batter in the prepared baking tray. Bake until the cake is golden brown and springs back lightly when touched, about 20 to 25 minutes. Cool the cake in the pan. Remove the cake from the pan by running a knife along the inside edge of the pan and inverting it onto a work surface. Carefully peel off the parchment paper. The genoise can be made a day or two in advance. Store wrapped in plastic wrap at room temperature. It also freezes well.
Peel-and-Eat Pepper Shrimp 1/4 cup low-fat buttermilk 1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent 2 tablespoons capers, chopped 1 teaspoon agave nectar 1 teaspoon grated lemon zest 1/8 teaspoon cayenne pepper 1/8 teaspoon kosher salt 1 pound large shell-on shrimp 2 tablespoons olive oil 1 tablespoon cracked black pepper 1 tablespoon pink peppercorns, cracked or chopped 1/4 teaspoon kosher salt 5 rosemary sprigs Lemon wedges, for serving Instructions: Preheat the oven to 500 degrees F. For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry. For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes. Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.
Wacky Cake 1 1/2 cups flour 3 tablespoons Dutch process cocoa powder 1/2 teaspoon salt 1 cup sugar 1 teaspoon baking soda 2 teaspoons vanilla 1 teaspoon white vinegar 6 tablespoons vegetable oil 1 cup cold water Instructions: Preheat 350 degrees F. Place the dry ingredients in a bowl. Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another. Pour water over the top and mix. Pour into a lightly greased 8 by 8 inch pan. Bake for 30 to 35 minutes.
Basic Vegetable Stock 1 tablespoon olive oil 4 large onions, quartered 2 large carrots, quartered, tops reserved 8 large garlic cloves, crushed 2 large leeks, washed, trimmed, tough outer leaves removed 1 large sprig thyme 1 large sprig rosemary 1 bay leaf 6 whole black peppercorns 1 whole clove 3 quarts water Instructions: Preheat oven to 400 degrees F. In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan. Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender. In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain. Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil. Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above. Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
London Broil With Cheesy Yorkshire Pudding 1 1/2 pounds top round steak (London broil) 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 3 large eggs 1 cup whole milk 1 cup all-purpose flour 2 scallions, chopped 1/2 cup grated sharp cheddar cheese (about 2 ounces) 2 tablespoons unsalted butter, melted 1/2 tablespoon vegetable oil 3 plum tomatoes, quartered Instructions: Preheat the oven to 450 degrees F. Rub the steak with the Worcestershire sauce, 1/2 teaspoon salt, and a generous amount of pepper; set aside. Make the Yorkshire pudding: Whisk the eggs and milk in a large bowl; add the flour, scallions, cheese and 1/2 teaspoon salt and whisk to combine. Lightly brush a deep-dish pie plate with some of the butter, then whisk the remaining butter into the batter. Pour the batter into the prepared pie plate and bake until puffed and golden, 20 to 25 minutes. Meanwhile, heat the vegetable oil in a large skillet over medium heat until very hot. Add the steak and cook until browned on the bottom, about 5 minutes. Flip the steak, reduce the heat to low and cover the skillet; continue cooking until a thermometer inserted sideways into the center of the steak registers 120 degrees F, 10 to 12 minutes. Transfer to a cutting board, tent with foil and let rest, 10 minutes. Add the tomatoes to the skillet, cut-side down; cover and cook until soft, 5 minutes. Thinly slice the steak against the grain and season with pepper. Cut the Yorkshire pudding into wedges. Serve with the tomatoes. Photograph by Christopher Testani
Sunny's Green Garlic Herbed Butter 2 cups loosely packed fresh parsley 2 sticks salted butter, cut into cubes 1 tablespoon Italian seasoning 6 cloves garlic Zest of 2 lemons plus 2 tablespoons lemon juice 2 scallions, white and green parts, cut in quarters Kosher salt and freshly ground black pepper Instructions: In a food processor, add the parsley, butter, Italian seasoning, garlic, lemon zest and juice, scallions, a nice pinch of salt and a few grinds of black pepper. Blend until smooth; taste and season with more salt if needed. Use on garlic bread, broiled oysters, baked fish, roast chicken, scrambled eggs, lamb, twirled with pasta--just use it, mmmkay?
Olive Oil Muffins 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 4 large eggs 2 teaspoons orange zest 2 teaspoons lemon zest 2 tablespoons balsamic vinegar 2 tablespoons whole milk 3/4 cup extra-virgin olive oil 2/3 cup sliced almonds, toasted Powdered sugar, for sifting Instructions: Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin. Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.
Crostata with Strawberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour, for dusting, as needed 1 tablespoon fresh lemon juice 1 jar (3/4 cup) strawberry preserves 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Next add the cubed butter, in increments. Pulse until the mixture resembles a coarse meal, then add the salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silicon pad or parchment paper. Stir the lemon juice into the preserves and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Blackened Salmon Hushpuppies 4 eggs 2 cups onion, grated 1 1/3 tablespoons lemon juice 1 1/2 teaspoons black pepper 4 tablespoons parsley chopped 1/2 cup milk 1 1/2 teaspoons salt 1 1/2 cups jalapenos, chopped 8 cups rice 3 pieces blackened salmon 6 eggs beaten Flour, for coating Bread crumbs, for coating Oil, for frying Instructions: Beat 4 eggs, add all ingredients except salmon, eggs, and flour. Flake salmon with fork and mix into rice mixture. Using the ice cream scoop, form into balls, and dip in flour, dip in egg dip into bread crumbs and let stand for 30 minutes before deep frying in 375 degree F oil. Drain on paper towels and serve hot.
Mostaccioli with Sun-Dried Tomato Cream Sauce 1 pound dried rigatoni pasta 3 tablespoons olive oil, divided 1/2 pound ground beef 1/2 pound Italian sausage, casings removed 1 small red pepper, seeded and thinly sliced 1 small yellow pepper, seeded and thinly sliced 1 small Spanish onion, thinly sliced 2 cups Sun-Dried Tomato Cream Sauce, recipe follows 2 tablespoons olive oil 2 cups sun-dried tomatoes, diced 1 small Spanish onion, diced 1 tomato, roughly chopped 3 cloves garlic, chopped 1 cup chicken stock 1 cup tomato juice 1 teaspoon crushed red pepper flakes 1/4 cup heavy cream Instructions: Boil the pasta in salted water until al dente, about 6 to 8 minutes. Drain and put into a large bowl. Meanwhile, while the pasta is cooking, in a large saute pan over medium-high heat, heat 2 tablespoons olive oil and cook the ground beef and sausage until browned and cooked through. Remove the mixture from the pan and add to the pasta bowl. Add the remaining olive oil to the pan and saute the peppers and onion until golden brown and tender. Using a slotted spoon, transfer the peppers and onions to the pasta bowl. Heat the sauce in a saucepan and then pour it over the pasta mixture and toss to coat. Serve hot. To make Sun-Dried Tomato Cream Sauce: Heat the olive oil in a large saute pan over medium-high heat. Cook the sun-dried tomatoes and onion for 5 minutes. Add the tomato, garlic, chicken stock, tomato juice, and crushed red pepper and simmer to reduce by 1/4. Add the heavy cream and cook for 1 more minute, then carefully transfer to a food processor or blender. Puree the sauce until smooth. Serve the sauce warm or store in the refrigerator until ready to use.
Apple Ginger Pork Chops 4 pork chops, double cut, center cut, bone in 1/4 cup apple cider vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons minced ginger 1 teaspoon minced garlic 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon pepper 1/4 cup white wine 1 cup sliced (1/4-inch) yellow onions 2 cups cored and sliced (1/4-inch) Granny Smith apples 1/2 cup raisins 2 tablespoons butter Instructions: In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes Preheat oven to 350 degrees F. In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F. In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm. Remove chops from oven and add to the apple mixture. Serve hot.
Seared Calamari with White Beans and Chorizo 12 ounces calamari, cut into 1/4-inch rings 1/2 tablespoon chopped garlic 1/4 teaspoon red chili flakes Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper 4 ounces chorizo Bilbao, sliced into 1/4-inch disks 1 tablespoon olive oil 1/2 cup cooked white beans, in their juice 1 red bell pepper, roasted, seeded, cut into 1/4-inch dice 1 tablespoon chopped parsley leaves 1 tablespoon freshly squeezed lemon juice 1 tablespoon unsalted butter Croutons, for garnish, recipe follows 3 tablespoons olive oil 1 garlic clove, creamed 1 tablespoon chopped fresh parsley leaves Sea salt and freshly ground black pepper 1 baguette Instructions: In a small bowl, mix together the calamari rings, garlic, chili flakes, sea salt, and freshly ground black pepper. Set aside. Heat a 12-inch skillet over medium-high heat. Toss in the chorizo and cook, shaking frequently, for 3 to 5 minutes or until slightly browned. Transfer the chorizo to a plate lined with a paper towel. Wipe out the skillet and return to high heat. Add the oil to the skillet and heat until very hot. Add the calamari mixture to the skillet; be careful because the pan will flame. Saute for a few minutes and then add the chorizo, beans and their juice, red bell peppers, parsley, lemon juice, and butter. Bring to a boil and simmer for 1 to 2 minutes. Adjust seasonings. If there isn't enough liquid, add a few tablespoons of clam juice or water. To serve, pour the stew into a shallow bowl and pass the croutons. Preheat oven to 350 degrees F. Mix the olive oil, garlic, parsley, sea salt, and freshly ground black pepper together. Cut the baguette into 1/4-inch slices at a severe angle. Lay baguette slices on a cookie sheet and brush with the seasoned oil. Bake for 10 to 12 minutes or until golden.
Thai Iced Tea 4 green cardamom pods, lightly crushed 2 pieces star anise 1/4 cup loose Thai black tea leaves 1/4 cup sugar 1/2 teaspoon pure vanilla extract 1/4 cup sweetened condensed milk Instructions: Add the cardamom pods, star anise and 4 cups water to a small saucepan. Bring to a boil and add the tea. Turn off the heat, then cover and let steep for 2 minutes. Fold a piece of cheesecloth in half and lay it in a mesh sieve. Strain the mixture through the cheesecloth into a small bowl. Add the sugar and vanilla and stir until dissolved. Stir in the sweetened condensed milk and refrigerate until chilled, about 1 hour. Fill 4 glasses with crushed ice. Pour the tea over the ice.
Apple-Butterscotch Blondies Cooking spray 1 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 6 tablespoons unsalted butter 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 1 apple, peeled and finely chopped 1/3 cup butterscotch chips Instructions: Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside. Whisk the flour, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top. Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces.
Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts 2 pounds diced red potatoes 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 1 1/2 cups reduced-sodium chicken broth 1/2 cup sherry 1 (2-pound) pork loin Salt and freshly ground black pepper 2 tablespoons dried sage 1 tablespoon salt-free garlic and herb seasoning 1/4 cup freshly grated Parmesan 2 tablespoons pine nuts 4 cups watercress leaves 2 ripe pears, cored and thinly sliced 4 ounces crumbled goat cheese Olive oil Sherry vinegar Instructions: Place potatoes, onion, celery, and carrots in bottom of slow-cooker. Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic and herb seasoning. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes. Arrange watercress on salad plates. Top with pear slices, goat cheese and toasted pine nuts. Drizzle with olive oil and sherry vinegar. Slice pork crosswise into 1/2-inch thick slices. Serve 1/2 of the pork with this meal and reserve second half for another recipe. Serve all of the vegetables from slow-cooker and the brothy sauce with pork.
Stuffed Crusted Snapper 1/4 ounce leeks 1/4 ounce mango 1/4 ounce ginger 2 limes, juiced and zested 1/4 ounce yellow bell pepper 1/4 ounce red onion 4 (6-ounce) snapper fillets 2 pounds blue potatoes Salt and pepper 2 ounces flour 2 ounces vegetable oil Instructions: Preheat oven to 350 degrees F. To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne. In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion. For the crust, slice the potatoes into thin slices like chips, and set aside. Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks. Dust each fillet in flour and lay on a baking sheet. Cover each fillet with the potato chips, layering the potatoes as close together as possible. Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes.
Chicken N Pasta Primavera 1 Tbsp. olive oil 1 lb. boneless skinless chicken, thinly sliced 1 bag (12 oz.) Birds Eye® Recipe Ready Primavera Blend 1 cup prepared Alfredo pasta sauce 8 oz. fettuccine, cooked according to package directions Instructions: 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan. 2. Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper. *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.
Mango Tarte Tatin 1 1/4 cups all-purpose flour, plus additional for rolling 1/4 cup granulated sugar 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, cubed and chilled 1 egg yolk Ice water, if necessary 4 ripe but firm mangoes, peeled 1 1/2 cups granulated sugar 4 tablespoons (1/2 stick) unsalted butter Instructions: Preheat the oven to 350 degrees F. In the food processor (or, alternatively, in a bowl), blend the flour, sugar and salt. Add the butter and pulse to blend (or mix in with your fingers) until the mixture is crumbly. Add the yolk, blend it in. If the dough does not hold together when pressed between 2 fingers, add the ice water, 1 tablespoon at a time, until it does. Turn the dough onto a lightly floured flat surface. Knead the dough until smooth, flatten it and wrap in plastic. Refrigerate. Put the mangoes on a flat surface and, one by one, hold the mangoes upright and cut one slice off each \side\. It's like quartering apples only you are avoiding the large pit in the center of each mango. Make each slice as deep as you can to extract the maximum flesh from each mango. Slice the smaller piece off the top and bottom of each fruit as well. In a skillet over low heat, melt the sugar until it becomes golden brown. Add the butter (it will bubble up). Remove the skillet from the heat and pour equal amounts of the caramelized sugar mixture into each ramekin. Divide the mango pieces among the ramekins and press the fruit into the caramel sauce. Roll the dough on a floured surface (or, alternatively, between 2 pieces of waxed paper) and cut out circles that fit the tops of the ramekins. Tuck the dough edges inside the ramekins so it covers the fruit. It is as if you are tucking the fruit into a pastry bed. Place the ramekins on a sheet pan and into the center of the oven and bake until the pastry browns, 15 to 18 minutes. Remove the ramekins from the oven and allow it to cool for 10 minutes. Unmolding: Don't be afraid of failure. A tarte tatin is nice when imperfect! Place a plate over the pastry topping and flip the tart on to the plate. You can do it! Pour the reserved caramel back over the tart. If any fruit remains in the bottom of the skillet, simply dislodge it and insert it any fruit gaps before serving. Serve warm with ice cream or a dollop of sour cream.
Torta di Pasta 8 ounces spaghetti 1/2 cup oil-packed sun-dried tomatoes, drained and chopped 4 large eggs 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3/4 cup grated Parmesan 3/4 cup grated fontina 1 tablespoon unsalted butter 1 tablespoon olive oil Instructions: Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on. In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat. Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature. Invert the torta onto a platter. Cut into wedges and serve at room temperature.
Eulalia's Chips 3 cups refried black beans or good quality canned refried beans 3/4 cup chipotles salsa, recipe follows 8 ounces tortilla chips 1 cup crema, creme fraiche or sour cream 1 cup grated anejo cheese 4 ounces dried chipotle chiles, about 25 - 30, or 3 cups canned chipotle chiles, stemmed 8 ripe Italian Roma tomatoes, cored 12 garlic cloves, peeled 2 quarts water 2 tablespoons salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the broiler. In an ovenproof platter or casserole, spread the black beans in a 1/4 inch layer. Spread the chipotle salsa over the beans. Place under the broiler just to heat through, about 6 minutes. Stand the tortilla chips, points up, in the beans. Using a plastic squeeze bottle, pastry bag or the tines of a fork, drizzle the crema, creme fraiche or sour cream over the chips. Sprinkle with the anejo cheese and return to the broiler for 3 to 5 minutes, until the cheese melts. Serve hot. In medium sized saucepan combine all ingredients. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Once cool, pour mixture into a blender or food processor fitted with a metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days.
Lion's Head Stew 2 pounds coarsely ground fatty pork 1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped scallions - all blended together and strained) 2 eggs, lightly beaten Canola oil, to cook Cornstarch, to coat 1 medium head Napa cabbage, save 4 large leaves, cut remainder into 1-inch slices Chinese clay pot with cover 2 teaspoons sugar 2 tablespoons dark soy sauce 2 tablespoons light soy sauce 2 large pieces dried tangerine peel 8 dried black mushrooms, rinsed, rehydrated, de-stemmed and halved 6 cups chicken stock Salt and black pepper, to taste Instructions: Preheat an oven to 350 degrees. In a large bowl, mix the pork with the ginger-scallion water, eggs and season. Throw the pork in a bowl 10 times to compact the meat together. Preheat a large skillet and coat with oil. Make 8 large meatballs and coat with cornstarch. Only brown the meatballs on all sides. Do not cook them through, then drain on paper towels. Place sliced cabbage in the clay pot and top with meatballs. Mix sugar with soy sauces to dissolve and add to pot. Add peel, mushrooms and stock. Check for seasoning. (The flavor of the broth will eventually be the flavor of the meatballs/cabbage, season well.) Top the meatballs with the whole cabbage leaves and cover. Place in the oven and braise for 3 hours. PLATING Serve the clay pot family style with small bowls of steamed rice.
Mini Broccoli Quiches with Prosciutto Crusts Kosher salt and freshly ground black pepper 1 1/2 cups frozen broccoli 12 slices prosciutto 2 tablespoons olive oil 1 small onion, diced 1/2 teaspoon crushed red pepper flakes 2 cloves garlic, finely chopped 2/3 cup milk 1/3 cup heavy cream 5 large eggs 1/3 cup grated Parmesan Instructions: Bring a pot of salted water to a boil. Cook the broccoli in the boiling water according to the package instructions. Drain, then cut into small florets. Slice the prosciutto in half lengthwise to make long strips. Line each cup of a 12-cup muffin pan with 2 strips of prosciutto arranged in an X pattern. Fold the overhang back into each cup and lightly press to cover any gaps or holes. Hold in the refrigerator. Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the crushed red pepper and garlic, then season with salt and pepper. Cook until the garlic is softened, another 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes. Preheat the oven to 400 degrees F. In a large bowl, whisk together the milk, cream and eggs and season with a pinch of salt and pepper. Mix in the cooled onion and garlic mixture and the Parmesan. Divide the broccoli among the prosciutto-lined muffin cups. Pour some of the egg mixture into each cup, filling each about three-quarters full. Bake until the quiches are set, 15 to 17 minutes. Let cool for 5 minutes before removing them from the muffin cups. Serve warm.
Chewy Oatmeal Raisin Cookies 2 1/2 cups all-purpose flour 2 cups old-fashioned oats 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon kosher salt 2 cups packed light brown sugar 2 sticks (16 tablespoons) unsalted butter, softened 1 cup raisins 1 teaspoon vanilla extract 3 large eggs Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. In a separate large bowl using an electric mixer, cream together the brown sugar and butter, mixing until light and fluffy, about 3 minutes. In a blender or food processor, pulse the raisins, vanilla extract and eggs until no large chunks remain. Fold the raisin mixture into the creamed butter and sugar until fully combined. Slowly mix the dry ingredients into the wet ingredients and mix well. Scoop 2 tablespoons of dough per cookie and portion on the prepared baking sheets, spacing them 2 inches apart. Bake in batches if necessary. Bake just until the edges start to brown, 12 to 14 minutes (don't overbake; the cookies may look slightly underdone when removing from the oven). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to fully cool. The cookies will keep in an airtight container for up to 3 days.
Dark Chocolate Marzipan Scone Loaf 7 to 8 ounces marzipan, chopped into 1/2-inch pieces 1 tablespoon powdered sugar 1/2 cup dark chocolate chips 2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1/2 teaspoon kosher salt 2 tablespoons plus 1 teaspoon sugar 3/4 cup cold unsalted butter, cut into 1/2-inch cubes 2 large eggs 1/2 cup buttermilk or heavy cream 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract Jam, for serving Instructions: Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides. In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside. In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan. In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.
Clerico: Summer White Sangria 2 (750 ml) bottles inexpensive white wine (nothing too sweet) 2 bananas, peeled, sliced in 2-inch slices 1 orange, rind reserved, cut in segments 6 peaches, peeled, sliced in 6 wedges each 1 red apple, center removed, chopped medium dice 6 plums, sliced in 6 wedges each 2 lemons, reserve rind, juiced 1 cup red grapes 2 cups ice Sugar 8 ounces seltzer or lemon-lime soda, optional Instructions: Place all fruit in a glass pitcher. Add 2 cups ice, lemon juice, orange and lemon rind, all the white wine and allow to sit in the refrigerator until just before serving. At the last minute, add sugar, to taste and soda, if desired.
Winter Panzanella 1/4 cup unsalted butter 2 teaspoons finely chopped garlic 2 teaspoons finely chopped fresh thyme 6 cups day-old bread, crust removed, cubed 6 tablespoons finely grated Parmesan, plus more for garnish Salt and freshly ground black pepper 1 small red onion, sliced thinly lengthwise 3 tablespoons sherry vinegar Gray salt 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice) 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh sage Freshly ground black pepper 1/2 pound Brussels sprouts, ends trimmed, then quartered 1/2 cup fresh Italian parsley leaves Instructions: Preheat oven to 400 degrees F. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool. Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper. In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately. Chef note: \Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste.\
Wild Rice Griddle Cakes 1 1/2 cups cooked wild rice 1 cup grated carrots (from 2 to 3 carrots) 3 green onions, finely chopped 1/4 cup grated Parmesan 1/4 teaspoons dried thyme 1 teaspoon salt Pepper 1 teaspoon baking powder 1/3 cup all-purpose flour 2 eggs, lightly beaten Vegetable oil, for frying Instructions: In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended. Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.
Spaghetti and Meatballs 1 slice sandwich bread 1/4 cup (60 milliliters) milk 300 grams (11 ounces) lean ground beef 2 Italian sausages (100 grams/3.5 ounces each), casings removed 1 1/2 yellow onions, divided 3 garlic cloves, divided 1 egg 3/4 cup (75 grams) finely grated Parmigiano-Reggiano cheese, plus more for serving 3 tablespoons finely chopped parsley, divided 2 teaspoons plus 1 tablespoon finely chopped oregano, divided Kosher salt Freshly ground black pepper 2 tablespoons (30 milliliters) olive oil, divided 1/3 cup tomato paste 1 can (796 milliliters/27 ounces) crushed tomatoes 500 grams (about 1 pound) dry spaghetti Instructions: Tear the bread into small pieces and combine with milk in a small bowl. Let sit for 5 to 10 minutes. Meanwhile, add the ground beef and sausage meat to a large bowl. Grate 1/2 an onion on the large side of a box grater and add to the meat, along with 1 clove of finely minced garlic, the egg, Parmesan, 1 tablespoon of the parsley, 2 teaspoons of the oregano, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir the bread and milk into a rough paste, add to the meat and gently mix everything together, being careful not to squeeze the mixture too much, leading to tough meatballs. Divide the mixture into 16 equal pieces and gently roll each in between your hands to form meatballs. If the mixture is sticking, lightly dampen your hands. Heat 1 tablespoon of the oil in a Dutch oven or a large high-sided pan over medium-high heat. Sear the meatballs until golden brown on two sides, 3 to 4 minutes per side. Remove the partially cooked meatballs to a plate, turn the heat down to medium and add in the remaining oil. Chop the remaining onion and add it to the pan. Season with salt and pepper and cook until lightly golden brown, 3 to 4 minutes. Thinly slice the remaining 2 cloves of garlic and add them to the pan. Cook for 30 seconds before stirring in the tomato paste followed by the crushed tomatoes. Add the meatballs back into the pan, cover and turn the heat down to medium-low. Simmer the sauce and meatballs for 15 to 20 minutes, or until the meatballs are cooked through to 165 degrees F (75 degrees C). Stir in the remaining 1 tablespoon of parsley and 1 tablespoon of oregano and turn the heat down to low to keep warm. Meanwhile, bring a large pot of water to a boil over high heat and season well with salt. Boil the spaghetti according to package directions until al dente, then drain and serve topped with sauce, meatballs and extra grated Parmigiano-Reggiano.
Puffy Poke Tuna Tacos 1 1/2 pounds ahi tuna loin 1/2 cup hoisin 1/2 cup ponzu 1/4 cup fish sauce 1/4 cup oyster sauce 2 whole star anise 1 white onion, cut into thin strips 1 beet, sliced 1 cup vinegar 1 Hass avocado 2 cups mayonnaise, preferably Hellmann's 1/4 cup chipotle in adobo 2 cups canola oil Twelve 4-inch flour tortillas 2 cups french-fried onions Black sesame seeds Instructions: For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate. Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours. For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside. Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas. Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients.
Buffalo Stuffed Mushrooms 3 10-ounce packages white mushrooms 4 slices bacon, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped 2 scallions, chopped 1 teaspoon chopped fresh thyme 2 tablespoons unsalted butter 1 1/2 cups panko breadcrumbs 2 tablespoons chopped fresh parsley 2 tablespoons grated parmesan cheese 1/4 cup Buffalo hot sauce 1/3 cup crumbled blue cheese (about 1 1/2 ounces) Instructions: Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and coarsely chop; set aside. Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes. Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes. Stir in the hot sauce until combined. Remove from the heat and let cool slightly. Arrange the mushroom caps on a rimmed baking sheet. Fill each with about 1/2 teaspoon blue cheese, then mound the panko mixture on top. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes.
Chicken Tikka Masala 3 tablespoons unsalted butter, plus more for the baking sheet 1 tablespoon tandoori masala, such as Shan brand 1 cup plain yogurt 2 tablespoons minced fresh ginger 2 tablespoons lemon juice 1 teaspoon kosher salt 4 cloves garlic, minced 4 boneless skinless chicken breasts Tikka Masala Sauce, recipe follows 1 stick (8 tablespoons) unsalted butter 1/4 cup dried fenugreek leaves (kasoori methi) 2 tablespoons tandoori masala, such as Shan brand 3 cups canned marinara sauce 1 cup heavy cream 1 teaspoon honey Kosher salt, to taste Instructions: Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours. Preheat the oven to 350 degrees F. Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes. Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce. Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.
Watermelon Sorbet 6 cups cubed seedless watermelon 10 fresh mint leaves Instructions: Add the watermelon to a blender and blend until pureed. Add the mint leaves and blend for about 15 seconds. Pour into a loaf pan and place in the freezer until frozen, about 6 hours or overnight.
Caesar Salad with Pancetta 3/4 pound pancetta, sliced 1/2-inch thick 2 pints cherry tomatoes Good olive oil Kosher salt Freshly ground black pepper 2 large heads romaine lettuce 1 cup freshly grated Parmesan 1 extra-large egg yolk at room temperature* 2 teaspoons Dijon mustard 2 large cloves garlic, chopped 8 to 10 anchovy fillets (optional) 1/2 cup freshly squeezed lemon juice (3 lemons) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups good mild olive oil 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees F. Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain. Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft. Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad. If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise. Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.
Big Daddy's Fish Sticks with Funked Out Ketchup Canola oil spray 1 cup all-purpose flour 2 teaspoons garlic powder 1 tablespoon paprika Seafood seasoning, as needed (recommended: Old Bay) 3 egg whites, lightly beaten 2 cups panko breadcrumbs 1 pound center-cut fish fillet, such as cod or haddock, cut into 16 (1-ounce) pieces Salt and freshly ground black pepper Funked Up Ketchup, for serving, recipe follows 1 cup ketchup 1 cup mild barbecue sauce 2 tablespoons sweet relish 1 tablespoon yellow mustard Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil. In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with canola oil. Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes. Serve the fish sticks with the Funked Up Ketchup. Combine all the ingredients in a small bowl and mix well.
Confit Tomato 1 large tomato, peeled, cored, and quartered Olive oil Salt and pepper, to taste Instructions: Place tomato fillets on sheet pan and sprinkle liberally with olive oil. Season with salt and pepper. Place in 250 degree oven for 1 and 1/2 hours. Garnish with confit tomato and young celery leaves
Grilled BBQ Tempeh Steaks 1/2\u202fcup\u202fketchup 1/4\u202fcup\u202fpure maple syrup 1 tablespoon\u202fDijon mustard, vegan, if necessary 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce, vegan, if necessary 1/2\u202fteaspoon\u202fsmoked paprika 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Two 8-ounce blocks tempeh Vegetable oil, for brushing Instructions: Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool. Prepare a grill or grill pan for medium heat. Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through. Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce. Transfer the grilled tempeh to a platter and serve immediately.
Herbed Crab Pasta Salad in Vinaigrette Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons red wine vinegar 1 small shallot, minced 8 ounces dried orecchiette 1 cup jumbo lump crab meat, picked over to remove shells 1/2 cup thinly sliced celery 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh tarragon 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing. Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Roasted Rack of Lamb with Sauce Romesco 1 cup olive oil, plus 2 tablespoons for searing 1 ounce crushed whole fennel seeds 1 ounce finely chopped fresh thyme 2 domestic lamb racks, 3 bones each, cleaned and frenched 8 cloves garlic 1 cup extra-virgin olive oil 1/2 cup sliced blanched almonds 1/4 cup hazelnuts 2 slices stale brioche bread 2 vine-ripe medium tomatoes, quartered 2 piquillo peppers 2 large roasted red peppers 1/2 cup red wine or sherry wine vinegar 1/4 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1 1/4 cups chicken stock 1 pinch saffron Kosher salt and freshly ground black pepper 1 cup couscous 1 large zucchini, cut into 1/2-inch cubes 1 clove garlic, chopped Kosher salt and freshly ground black pepper Garbanzo beans, cooked, for garnish Instructions: For the lamb: Whisk together 1 cup oil, the fennel seeds and thyme. Add the lamb to the marinade and let sit until ready to cook. For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts in a frying pan. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor with the nuts and tomatoes and blend. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle in the remaining oil. Add salt and black pepper to taste. For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer. Let it rest for 5 to 7 minutes, loosely covered. For the couscous: Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving. For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste. To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath. Stack the zucchini between lamb with the couscous on the side. Garnish with garbanzo beans.
Turkey Cutlets With Plum Salad 1 1/2 pounds turkey cutlets Pinch of cayenne pepper 1 1/4 teaspoons ground coriander Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 3 firm plums, cut into 1-inch wedges 2 teaspoons fresh lemon juice 8 cups baby arugula Instructions: Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside. Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside. Grill the turkey until cooked through, about 2 minutes per side. Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.
Cherry-Red Raspberry Pie 2 cups all-purpose flour 1 cup cake flour 2 tablespoons super rich butter powder, optional* 1 cup shortening 1 whole egg 1 tablespoon apple cider vinegar 1/2 teaspoon salt 1/3 cup ice water One 10-ounce package frozen red raspberries, thawed 2 cups canned pitted sour cherries in juice 1 1/4 cups sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons butter Milk, for brushing crust 1 tablespoon sugar, for sprinkling Instructions: For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight. Preheat oven to 400 degrees F. For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total. In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside. Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess. Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents. Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.
Cider Fall Fireball 2 mandarins, halved 1 cup apple cider 1/4 cup Spiced Simple Syrup, recipe follows 4 sugar cubes 4 ounces high-proof dark spiced rum, such as 151 1 bottle ground cinnamon, for garnish 1/4 cup light brown sugar 1/4 cup apple cider 1/2 teaspoon ground ginger 3 whole cloves 1 cinnamon stick Instructions: To assemble the mandarin boats, hollow out both halves of the mandarins. Flip each half inside out so the bight orange side is on the inside. To make each cocktail: In each of 4 lowball glasses, stir together 1/4 cup of the apple cider and 1 tablespoon of the Spiced Simple Syrup. Top with a mandarin half, hollow side facing up. Add 1 of the sugar cubes and 1 ounce of the high-proof rum to each mandarin. Light on fire and sprinkle with ground cinnamon to create fireworks. Serve immediately. Put the brown sugar, apple cider, ginger, cloves and cinnamon stick in a small saucepot over medium heat. Cook until simmering and the sugar is dissolved, about 3 minutes. Allow the mixture to steep as it cools. Strain the spices out of the syrup and discard.
New York Strip with Blue Cheese, Vidalia Onion Jam and Warm Potato Salad with Mustard Vinaigrette 2 tablespoons bacon drippings 3 Vidalia onions, peeled, halved, sliced 1/4-inch thick 2 cloves garlic, finely chopped 1 jalapeno chile, finely diced 1/2 cup red wine 1/4 cup red wine vinegar 2 tablespoons creme de cassis 2 tablespoons grenadine Honey, to taste Salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 2 1/2 pounds red new potatoes 1/2 pound slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tablespoons drippings reserved 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1 teaspoon honey 2 cloves chopped garlic Salt and freshly ground black pepper 1/4 to 1/3 cup olive oil 2 tablespoons roughly chopped basil leaves 2 tablespoons roughly chopped flat-leaf parsley 2 tablespoons kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon finely chopped fresh thyme leaves Canola oil 4 NY Strip steaks (12-ounces each) removed from the refrigerator 20 minutes before grilling 3/4 pound wedge blue cheese (recommended: Cabrales), room temperature 2 to 3 tablespoons heavy cream Handful parsley sprigs Instructions: For the onion jam: Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature. For the vinaigrette: Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley. Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak. For the steak: Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness. Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.
Sweet Potato Puree with Bananas and Buttered Pecans 6 pounds (about 6) sweet potatoes 2 ripe bananas, skins on 2 ounces (1/2 stick) unsalted butter, softened 1/2 cup pure maple syrup 2 tablespoons ground cinnamon 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 pound pecans 1/2 cup unsalted butter 1 tablespoon salt 2 tablespoons brown sugar Instructions: Preheat oven to 425 degrees F. Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky. Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula. In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.
Spiced Turkey Breast with Persian Golden Prunes 1 whole bone-in turkey breast (about 5 pounds) Juice of 1 lemon 2 tablespoons olive oil 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 1/2 teaspoons ground turmeric Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil, plus more as needed 4 cloves garlic, sliced 2 large onions, sliced 2 large tomatoes, chopped 3 tablespoons tomato paste 1 cinnamon stick 2 cardamom pods 1 cup Persian golden prunes (unpitted) 2/3 cup barberries Cooked basmati rice, for serving, optional Instructions: Pat dry the turkey breast. Gently separate the skin from the meat using your fingers. Set the turkey breast aside. Combine the lemon juice, olive oil, coriander, ground cinnamon and 1 teaspoon each of the cumin, paprika and turmeric in a small bowl. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spoon this mixture all over the turkey breast, then spread under the skin with your fingers (you may want to wear gloves). Heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat until hot but not smoking. Place the turkey breast skin-side down in the skillet and increase the heat to medium-high. Sear the turkey breast without disturbing until the skin is almost crispy and golden brown, 5 to 7 minutes. Using a pair of tongs, flip the turkey breast and sear the other side until golden brown, about 5 minutes. Remove the turkey breast to a plate and set it aside. Reduce the heat to medium. If the skillet seems dry, add about 1 tablespoon more vegetable oil. Add the garlic and onion and saute, stirring occasionally, until starting to soften, about 10 minutes. Add the tomatoes, remaining 1/2 teaspoon each cumin, paprika and turmeric and 1/2 teaspoon salt. Stir to combine. Add the tomato paste and cook, stirring, until fragrant and darkened slightly, 2 to 3 minutes more. Add 2 cups water, the cinnamon stick and cardamom pods to the sauce, then reduce the heat to medium-low and bring the sauce to a low simmer. Meanwhile, preheat the oven to 425 degrees F. Heat 1 tablespoon of the vegetable oil in a small pan over medium-low heat and saute the prunes until they\u2019re shiny and glazed on all sides, 5 to 8 minutes. Remove the prunes to a bowl and heat the remaining 1 tablespoon vegetable oil to the same small pan. Turn the heat to medium-low, add the barberries and saute until they\u2019re shiny and glazed, about 4 minutes. Add the prunes, barberries and 1/4 cup of water to the tomato sauce in the large skillet and stir to combine, making sure the prunes are fully submerged in the sauce. Return the turkey to the skillet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165 degrees F, 1 hour 15 minutes to 1 hour 30 minutes. Let the turkey sit for 10 minutes to allow the juices to redistribute before slicing and serving with the sauce, over rice if desired.
Fried Chicken and Waffles 2 1/4 teaspoons kosher salt 1 teaspoon lemon zest (from 1 large lemon) 1/4 teaspoon sweet paprika 2 pounds bone-in chicken breasts (about 4 small breasts) 4 cups vegetable oil 1/3 cup instant flour, such as Wondra 1/4 cup finely ground cornmeal 1/2 teaspoon freshly ground black pepper 3 cups waffle mix, such as Krusteaz 1/2 cup vegetable oil 1/4 teaspoon ground cinnamon Nonstick cooking spray Maple syrup, to serve Butter, to serve Instructions: For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight. Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes. Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer. In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate. For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter. Serve the chicken and waffles hot, with maple syrup and butter.
Trio of Seasoned Potato Chips 1 pound russet potatoes (about 2 large) Peanut oil, for frying 3 tablespoons finely grated Parmesan 1 teaspoon finely chopped rosemary 1 tablespoon fine sea salt 1/4 teaspoon curry powder 1/4 cup finely grated manchego cheese 1/2 teaspoon fine sea salt 1/8 teaspoon smoked Spanish paprika Instructions: Slice the potatoes about 1/16-inch thick on a mandoline. Put the slices in tepid water, to cover, and soak for 30 minutes. Fill a tall, heavy-bottomed pot (like a Dutch oven) about 1/3 full with oil. Clip a deep-frying thermometer to the pot and heat the oil over medium heat to 300 degrees F. Combine the Parmesan and rosemary in a small bowl. In another bowl, combine the sea salt and curry powder. In a third bowl, combine the manchego, sea salt and Spanish paprika. Set the bowls aside. Drain the potatoes. Put the potato slices in a salad spinner and spin dry. Spread the potatoes out on a baking sheet and pat dry with paper towels. When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel-lined baking sheet to drain. Season the chips with the desired seasonings. Repeat with the remaining potatoes, taking care that the oil returns to 300 degrees F before frying each batch. Serve warm or at room temperature.
Cherry Cheesecake Brownie Cups One 18.03-ounce box brownie mix (plus required ingredients) 2 cups frozen cherries 1 cup red wine 1/2 cup granulated sugar 2 teaspoons cornstarch Two 8-ounce blocks cream cheese, at room temperature 1/3 cup powdered sugar 1 tablespoon vanilla extract Sprigs of mint (optional) Instructions: For the base: Make the brownies according to the package instructions. Let cool and cut into 1/2-inch cubes. For the cherries: Combine the frozen cherries, wine, granulated sugar and cornstarch in a medium saucepan. Bring to a rolling boil then simmer for 2 to 3 minutes until the mixture thickens. Allow to cool for 30 minutes. For the cheesecake layer: Meanwhile, beat together the cream cheese, powdered sugar and vanilla with a hand mixer or in a food processor. Layer 1/2 cup of the brownie cubes into a 12-ounce stemless wine glass, mason jar or similar. Top with a large dollop of the whipped cream cheese mixture, using a spoon to create a well for the cherries. Spoon an eighth of the cherries into the well, top each with a sprig of mint if desired.
Lemon Souffle 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the ramekins 3/4 cup sugar, plus more for coating the ramekins 3 tablespoons all-purpose flour 1/2 cup milk 4 eggs, separated plus 2 more whites 3/4 cup fresh lemon juice 1 lemon, zested Kosher salt Creme Anglaise, recipe follows 2 cups heavy cream 1/2 vanilla bean 1/2 cup sugar 3 egg yolks Instructions: Special equipment: six 8-ounce ramekins Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a small saucepan. Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge. Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar. Cook for 2 to 3 minutes. Remove from the heat and let cool. Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve. Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks. Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks. Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean. Place the filled ramekins on a sheet tray and into the preheated oven. Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes. Serve immediately, topped with Creme Anglaise. Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream. Whisk in half the sugar. Place the pan on a medium heat and bring it to a boil. While the cream is heating, whisk together the egg yolks and remaining sugar. When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan. Whisk to combine. Bring the sauce to a boil and immediately remove it from the heat and chill.
Curried Chicken Salad 3 whole (6 split) chicken breasts, bone-in, skin-on Olive oil Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise (recommended: Hellman's) 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Grey's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
Grilled Lamb Loin with Kaffir Lime Peanut Sauce and Gado Gado Salad 4 lamb racks, loin taken off the bone, silver skin removed 1 cup canola oil 8 cloves garlic 4 slices ginger 4 Thai bird chiles 6 shallots 1/4 cup fresh lime juice Salt and black pepper to taste 1 1/2 cups roasted peanuts 1/4 cup fried shallots 2 cloves garlic 5 Thai bird chiles 1 tablespoon minced galangal 1 tablespoon sugar 1 teaspoon kosher salt 2 limes, juiced 4 kaffir lime leaves 1/4 cup sweet soy sauce 2 cups water 1 cup blanched haricots verts 1 cup bean sprouts 1/2 cup shredded carrots 1/2 cup red bell pepper, julienned 1/2 cup Thai basil leaves 1/4 cup sliced scallions 1/3 cup kaffir lime-peanut sauce Salt and black pepper to taste Instructions: In a food processor, puree canola oil, garlic, ginger, chiles, shallots and lime juice and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium rare, 140 degrees internal temperature. KAFFIR LIME-PEANUT SAUCE: In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved. GADO-GADO SALAD: In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.
Tallegio Toasts with South Indian Tomato Chutney 2 pints cherry tomatoes 1 shallot, minced 1 clove garlic, minced 1/4 cup malt vinegar 1/4 cup water Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 tablespoon brown sugar 1 tablespoon olive oil 1 heaping teaspoon black or brown mustard seeds 1 heaping teaspoon cumin seeds 1 large wedge Tallegio cheese (about 10 to 12-ounces) 1 French baguette Instructions: Preheat the oven to 350 degrees F. In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat. In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Stir and season with salt, and pepper, to taste. Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden. Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!
Baked Felafel Sandwiches One 15-ounce can chickpeas, preferably low-sodium, drained and rinsed 1/4 cup minced onion 2 cloves garlic, minced 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 cup cilantro leaves 1/4 cup parsley leaves 2 tablespoons olive oil 1/2 cup pure tahini paste (sesame paste) (available at Middle Eastern stores) 3 tablespoons lemon juice 3 to 4 tablespoons water, plus more if necessary 1 cup chopped romaine lettuce Two 4-ounce tomatoes, seeded and chopped (about 1 cup) 1/2 medium cucumber, seeded, peeled and chopped (about 1 cup) 4 whole-wheat pita pocket breads, sliced open Instructions: Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned. Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve. Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.
Tea Liqueur 6 tablespoons loose tea, such as chai tea with a rooibos base, genmai cha, Earl Grey or jasmine green tea 1 750 ml bottle of vodka 1 cup honey or sugar Instructions: Add the tea to a 1-quart container with a sealable lid. Pour the vodka in to cover. Cover, and shake gently well to combine. Set aside, shaking gently periodically. Your infusion should take no more than 10 hours, but possibly less depending on the intensity of flavorings and tannins in your tea. Start tasting within a few hours, and when it reaches a level you like, it's ready. Meanwhile, make a syrup by combining 1 cup each honey (or sugar) and water in a medium saucepan. Heat over medium-low heat, stirring constantly, until the sugar (if using) is dissolved, and the mixture is well combined and transparent. Remove from heat and cool completely. (Sugar elevates the intrinsic flavors of the tea, whereas honey brings its own character). Strain the infusion through a coffee filter. Discard the filter and leaves. Combine the strained infusion and syrup, and stir or shake to blend. Keep in a sealed glass container until ready to serve. Chill if desired, or serve at room temperature. As this recipe makes about 5 cups, it also makes a nice gift. Simply pour into attractive bottles, and send your guests home with a little sip to enjoy later.
Easy Skillet Pork Chops with Mashed Sweet Potatoes 3 sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks Kosher salt 1 cup frozen peas, thawed 4 bone-in pork chops (3/4 inch thick; about 2 pounds) 1 teaspoon ground allspice Freshly ground pepper 2 tablespoons coconut oil 1 large onion, thickly sliced 1 teaspoon chopped fresh thyme 1 cup nonalcoholic ginger beer 1 cup low-sodium chicken broth 1 to 2 teaspoons habanero hot sauce, plus more for serving 3/4 cup canned coconut milk Instructions: Put the sweet potatoes in a large pot, cover with water and add a big pinch of salt. Bring to a simmer and cook until just tender, 8 to 10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes. Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce. Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 teaspoon salt and a few grinds of pepper. Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce.
Caramel Apple and Bacon Boo-Nini's Salted Caramel: 3/4 cup sugar 1/4 teaspoon salt 1/2 cup heavy cream 3 tablespoons butter Sandwich Build: 8 slices white bread, such as Arnold Brick Oven White Sandwich Bread 8 ounces maple bacon, cooked until crispy, crumbled 1 Granny Smith apple, thinly sliced 4 tablespoons butter, plus more if needed Instructions: For the salted caramel: Add 2 tablespoons water, the sugar and salt to a heavy-bottomed saucepan over medium heat. Stir to combine with a heat-proof spatula until the sugar dissolves. Bring the mixture to a boil and cook until the mixture begins to turn an amber brown color, 8 to 10 minutes. Whisk in the cream, remove the saucepan from the heat and stir in the butter, being careful because it will foam up. Adding butter at the end will stop the cooking and keep your caramel soft. Cool. For the sandwich build: Preheat a grill pan over medium-high heat. Spread some salted caramel on one side of 4 pieces of bread. Top with the bacon and apples. Top with the remaining bread and butter both sides of the sandwiches. Place the sandwiches on the grill and cook until nice and toasted, 3 to 4 minutes, flipping halfway through. Add more butter to the pan if needed. Once all sandwiches have been grilled, take a ghost-shaped cookie cutter and punch out ghost shapes from each. Put on a tray and watch masked children devour.
Tomato Garlic Bread 1 large country rustic baguette 2 tablespoons olive oil 1 clove garlic 1 large tomato 2 teaspoons course sea salt Instructions: Preheat the oven to 400 degrees F. Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes. While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves. Sprinkle with course salt, then cut into 4 pieces.
Duck Breast with Plum Salsa 1 tablespoon honey 1/2 cup red wine vinegar 1 chile de arbol, finely minced 4 red ruby plums, seeded and diced in 1/4-inch pieces 1/2 red onion finely chopped 1/4 cup diced yellow tomato 2 tablespoons chopped scallions 1 tablespoon chopped cilantro 1/4 cup lime juice 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 (8 to 10-ounce) Long Island duck breast, skin on Instructions: Preheat oven to 400 degrees F. In a small saucepot, combine the honey, red wine vinegar, and chile de arbol. Heat over medium heat. Allow to reduce for 10 minutes. When the consistency is thick and coats the back of a spoon, remove from heat and set aside to cool. Meanwhile, in a bowl, combine the plum, red onion, yellow tomato, scallion, cilantro, lime juice, olive oil, and reserved vinegar and honey reduction. Mix well. Season with salt and pepper and set aside. In a skillet, heat 1 tablespoon oil over medium high heat. Season duck breast with salt and pepper on both sides, and sear, skin side down, for 3 minutes. Place duck breast in the oven, with skin side down, for 10 minutes. Remove from the oven and allow to sit on a cutting board for 3 minutes. Then slice breast in 1/4-inch slices. Fan out on a plate and serve with plum salsa on top.
Jeff's BBQ Brisket 4 tablespoons paprika 1 tablespoon dried marjoram 4 teaspoons granulated garlic 2 teaspoons brown sugar 1 1/2 teaspoons kosher salt 1 teaspoon all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dry mustard One 4- to 6-pound brisket 3/4 cup your favorite barbeque sauce, optional Instructions: In bowl, blend dry spices together to use as a rub. Moisten brisket with water. Coat the entire brisket with the spice rub. Press spices into meat with your hands. Cover and refrigerate at least 2 hours, preferably overnight. Preheat a grill for indirect heat, banking coals and soaked mesquite wood chips in a circle around the sides of a grill. Set a drip pan with water in the center of the ring. Place brisket on the grill rack over the pan of water. Keep cooking temperature in grill between 180 to 220 degrees F until done. Allow about 45 minutes per pound until the meat reaches an internal temperature of 160 degrees F on an instant-read thermometer, adding new coals as necessary. For a sweet glaze, baste with your favorite barbeque sauce during the final 15 minutes of cooking.
Orange Mini Muffins Nonstick spray, for spraying muffin tins 2 sticks salted butter, softened 1 cup granulated sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 2 oranges, zested and juiced 1 cup lightly packed brown sugar Instructions: Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray. Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well. Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes. In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.
Slimmed Down Macaroni and Cheese 1/2 pound dry elbow macaroni, (2 cups) 1 cup skim milk 2 teaspoons cornstarch 1 sprig fresh parsley 1 sprig fresh thyme 1 bay leaf 2 cups low-fat cheddar cheese, grated (about 8 ounces) 1 tablespoon unsalted butter, cut into small pieces 1 to 2 teaspoons Dijon mustard 1 1/2 teaspoons kosher salt Freshly grated nutmeg Cayenne pepper Freshly ground black pepper Instructions: Bring a large pot of cold water to a boil and salt it generously. Add the noodles, and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Mix about 1 tablespoon of skim milk with the cornstarch and set aside. Heat the remaining skim milk in a saucepan over medium heat with the parsley, thyme, and bay leaf. When fragrant, whisk in the cornstarch mixture and bring to a boil over high heat, and simmer until the milk thickens. Remove the herbs and stir in the cheese, until melted. Whisk the butter, mustard, salt, nutmeg, and cayenne into the sauce. Drain the pasta and transfer to a large bowl. Toss with the cheese sauce and season with salt and black pepper. Serve.
Bob's Bananas in Guinness Cream 4 medium bananas, peeled 2 to 3 cups Irish stout 1/2 to 3/4 cups brown sugar 1 1/2 cups cream Serving suggestion: ice cream and chocolate sauce Instructions: Place whole bananas in a hot skillet. Pour stout over the bananas and boil for 2 to 3 minutes, flipping the bananas over often. Cover bananas with brown sugar and let the sugar melt. Pour cream over bananas and let simmer for 2 to 3 minutes. Serve with ice cream and chocolate sauce, if desired.
Enchiladas de Manchego Norteyas 30 dried red chiles (New Mexican) 3 cups water 3 cloves garlic, minced 1 yellow onion, quartered 1 1/2 teaspoons ground cumin 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon sugar 1 tablespoon oregano, crumbled 2 tablespoons oil 2 pound grated Mexican Manchego cheese 3 jalapeno chiles, stemmed and sliced into thin disks 1 small bunch cilantro, leaves only, finely chopped 1 small yellow onion, cut into 1/4inch dice Canola or vegetable oil for frying 24 white corn tortillas 1 cup crumbled panela Sprigs of cilantro, for garnish Instructions: To make the sauce: Wash the chiles and remove their stems, seeds, and veins. Bring the water to a boil in a medium sized saucepan and add the chiles. Cover the pan and remove it from the heat. Soak for 1 hour, or until softened, then drain, reserving the soaking water. In a blender, combine the chiles and their soaking water with the garlic, onion, cumin, salt, pepper, sugar, and oregano. Puree the sauce until smooth, adding a little more of the soaking water if it is too thick. In a wide saute pan large enough to fit the diameter of the tortillas, heat the olive oil over medium low heat. Add the sauce and cook for about 10 minutes, stirring occasionally, until thickened slightly. Taste for seasoning, cover and keep warm at the back of the stove. To make the enchiladas: In a mixing bowl, combine the cheese, chiles, cilantro and the onions and toss to mix. In another large skillet, heat 1-inch of canola oil over mediumhigh heat. When it is hot, fry the tortillas, one at a time, for about 30 seconds, or until slightly golden but still pliable. Drain on paper towels. Preheat the oven to warm. Ladle some of the sauce in the center of a warm plate. Coat each tortilla with sauce by dipping it into the pan, then place it on the plate. Scatter about 1/4 cup of the cheese chile mixture over, then dip and stack another tortilla. Scatter with the cheese and make another layer in the same way. Top with a fourth dipped tortilla and keep warm in the oven while you finish stacking the dipped tortillas and cheese to make 5 more servings. Top each stack with a little more sauce, some of the crumbled panela, and a few sprigs of cilantro and serve immediately.
Pork Chili Verde 3 3/4 pounds lean pork, diced One 21-ounce can green enchilada sauce 1/3 bunch fresh cilantro leaves, chopped 1/3 large onion, chopped 1/3 bunch green onions, chopped 1 1/2 ounces canned diced green chiles 1 fresh jalapeno, seeded and chopped Garlic powder Salt and freshly ground black pepper Instructions: Simmer the pork in large pot of water until tender. Drain the pork and return it to the pot. Add the enchilada sauce, cilantro, onion, green onion and green chiles and simmer until heated thoroughly.
Lime and Green Onion Rice 1 tablespoon vegetable oil 1 1/4 cups light brown rice (recommended: Texmati) or white rice 2 limes, zested, 1 lime, juiced 2 cups chicken stock 3 to 4 thin scallions, whites and greens, chopped Instructions: Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.
Brussels Sprouts with Kale and Apples 4 slices bacon, medium dice 1/2 cup sliced onions 1 pound Brussels sprouts, quartered 2 cups thinly sliced kale 1 tablespoon chopped thyme 2 Gala apples, shredded Salt and freshly ground black pepper Instructions: In a saute pan set over medium heat, cook the bacon until crispy. Add the onions and cook in the bacon fat until translucent, about 5 minutes. Add the Brussels sprouts and cook for 7 to 10 minutes. Add the kale, thyme and apples and cook for 2 to 3 minutes. Season with salt and pepper, and then serve.
Pea Pesto Crostini 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Instructions: For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato halves and serve. *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
Heirloom Tomatoes with Herbed Ricotta 2 cups fresh ricotta, preferably homemade (recipe follows) 3 tablespoons minced scallions, white and green parts (2 scallions) 2 tablespoons minced fresh dill 1 tablespoon minced fresh chives Kosher salt and freshly ground black pepper 2 pints assorted heirloom tomatoes 1 teaspoon minced garlic 1 tablespoon good olive oil, plus more for drizzling 1/2 cup julienned fresh basil leaves, plus extra for garnish Fleur de sel 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar Instructions: In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes. With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature. Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth. Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
Steak Pizzaiola 1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed Kosher salt 2 tablespoons extra-virgin olive oil 4 cloves garlic, smashed 1 large onion, sliced 1/4 inch thick 2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick 4 jarred pepperoncini, drained and thinly sliced 1 15-ounce can crushed tomatoes 1/2 teaspoon dried oregano Pinch of red pepper flakes 2 tablespoons chopped fresh parsley Focaccia, for serving (optional) Instructions: Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.
Real Margaritas 1 lime, halved Kosher salt 1/2 cup freshly squeezed lime juice (5 limes) 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 cup Triple Sec 1 cup white tequila 2 cups ice, plus extra for serving Instructions: If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.
Caci-Oat Pepe 4 cups chicken stock (or water) 2 cups quick-cooking steel-cut Irish oats Freshly ground black pepper 1 cup freshly grated Pecorino-Romano, plus more for garnish Kosher salt Instructions: Add the chicken stock to a medium saucepan and bring to a boil over medium-high heat. Stir in the oats and cook for 5 to 7 minutes. Season with lots of black pepper and the grated cheese. Taste and adjust seasoning as needed. Serve and garnish with more freshly grated cheese.

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