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Hot Dog Noodle Casserole 1 (10-ounce) box frozen broccoli 1 (8-ounce) package egg noodles 1 (10.75-ounce) can cream of mushroom soup 1/2 cup milk 1/2 cup sour cream 2 cups shredded sharp Cheddar cheese 1 pound beef hot dogs, sliced 4 slices cooked bacon, crumbled Instructions: Preheat oven to 350 degrees F. Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside. In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.
Baked Barley 1 cup hulled barley 1 tablespoon unsalted butter 1 teaspoon kosher salt 2 cups boiling water Instructions: Preheat the oven to 375 degrees F. Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove the cover, fluff with a fork and serve immediately.
Frozen Lemon Mousse 1/2 cup fresh lemon juice 1 cup sugar 4 yolks 1 egg 1 stick butter, cut into pieces 3/4 cup cream, whipped to soft peaks Garnish: blackberry slump, recipe follows Special equipment: 15 cone shaped paper cooler cups 3/4 cup water 3/4 cup sugar 1/2 vanilla bean, split 1 pint blackberries Instructions: Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing. In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries. In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool. Yield: 1 cup
Chocolate Chip Cannoli Cupcake 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 2 cups sugar 1 cup oil 2 teaspoons vanilla extract 1 cup sour cream 16 ounces whole milk ricotta cheese 3/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/2 cup mini semisweet morsels 2 cups heavy whipping cream 1/4 cup sugar 1 cup mini semisweet morsels, for garnishing Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended. Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely. For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels. For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped. To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.
Spinach and Mushroom Ravioli 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water 6 ounces button mushrooms, sliced 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/4 cup mascarpone 1/3 cup grated Parmesan, plus extra for garnishing 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares) 2 large eggs, beaten with 1 teaspoon water 1/2 cup mushroom (cremini, shiitake, button), finely chopped 2 cups tomato sauce, recipe follows Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Chicken Parmesan Kosher salt 1/3 cup extra-virgin olive oil 2 cloves garlic, smashed 1 8-ounce can tomato sauce 4 leaves basil, torn, plus more for topping All-purpose flour, for dredging 1 large egg 3/4 cup breadcrumbs 2 tablespoons chopped fresh parsley 2 tablespoons grated parmesan cheese 4 chicken cutlets (about 4 ounces each) 6 ounces angel hair pasta 4 ounces mozzarella, sliced Instructions: Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes. Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate. Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.
Famous Old Town Carnitas with Naga Serpent Salsa 5 pounds lard 5 pounds pork cushion meat (from the picnic end) 4 teaspoons salt 4 cloves garlic 3 bay leaves 1 medium orange Naga Serpent Salsa, for serving, recipe follows Tortillas, for serving 1 cup naga chiles 1 cup serrano chiles 1 cup fresh tomatillos 5 cloves garlic, roughly chopped 1 medium onion, roughly chopped Salt Instructions: Place the lard in a medium pot over medium heat. Once all of the lard is melted, add the pork cushion meat, salt, garlic and bay leaves. Cut the orange, squeeze it and add to the pot. Cook until the pork shreds easily, about 2 hours. Serve with the Naga Serpent Salsa in tortillas, and enjoy with a cold Mexican beer. Roughly chop the chiles and tomatillos and add to a saucepan over low heat. Cook for about 10 minutes. Add the garlic and onion and cook for an additional 10 minutes. Place all the ingredients into a blender and blend for 2 minutes. Season with salt.
S'mores Pie Dip Nonstick cooking spray, for greasing the baking sheet One 10-ounce bag mini marshmallows Two 8-ounce packages cream cheese, at room temperature 1 cup marshmallow creme 1 teaspoon vanilla extract Pinch of fine salt One 10-ounce bag mini chocolate chips One 14.4-ounce box graham crackers Instructions: Coat a small section of a baking sheet with cooking spray and arrange 1 cup of mini marshmallows in a single layer on the greased section. Heat with a kitchen torch until the marshmallows are as toasty as you like them. (The more charred the marshmallows, the smokier the dip will be.) Add the cream cheese to a medium bowl and beat with an electric mixer on high until light and fluffy, about 2 minutes. Add the marshmallow creme (see Cook's Note), vanilla extract, toasted marshmallows and salt and beat until combined. Then stir in 1 cup each mini marshmallows and 1 cup chocolate chips until combined. Transfer to a 9-inch pie dish. Put the remaining 1 cup chocolate chips in a microwaveable bowl and microwave until melted, stirring every 30 seconds, about 2 minutes. Drizzle over the dip. Top with the remaining mini marshmallows and torch until toasted. Serve with graham crackers for dipping.
Roasted Pork Loin with Roasted Garlic Vinaigrette 2 heads garlic 2 tablespoons olive oil Salt One 3 1/2- to 4 1/2-pound boneless pork loin Salt Freshly ground black pepper Roasted Garlic, recipe above 1/4 cup chopped fresh parsley leaves 1/2 cup balsamic vinegar 3/4 cup extra-virgin olive oil 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons water Instructions: Preheat the oven to 475 degrees F. For the roasted garlic: Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly. For the pork: Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes. For the vinaigrette: Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated. To serve: Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
Angel Hair with Sun-dried Tomatoes and Goat Cheese 1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved) 1 small onion, chopped 4 garlic cloves, minced 1/4 cup tomato paste 2/3 cup dry white wine 8 ounces angel hair pasta Salt and freshly ground black pepper 2 ounces soft fresh goat cheese, coarsely crumbled 2 tablespoons chopped fresh Italian parsley leaves Instructions: Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
Tempura Sardines with Tonnatto Sauce 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 egg 1 teaspoon rice wine vinegar 1/2 cup soda water 8 cups vegetable oil 12 fresh sardines, cleaned 1 tablespoon cornstarch Tonatto Sauce, for serving, recipe follows 4 cups chicken stock 1 tablespoon salt 1 tablespoon freshly ground black pepper 3 tablespoons minced garlic 2 sticks butter 1 cup all-purpose flour 4 cups milk 2 cups heavy cream 1 pound canned good tuna fish, drained 1/2 cup 1/2-inch sliced squash 1/2 cup 1/2-inch sliced large zucchini 2 tablespoons minced fresh oregano Instructions: In a mixing bowl, mix the flour, baking powder and salt together, blending well. Next, add the egg and vinegar and then stir in the soda water. Keep cold until use and stir again before using. Preheat a deep saucepot with the oil to 350 degrees F. Dip the sardines in the cornstarch, then the tempura batter and then float in the fryer. The fish should be well-coated but not drenched. Cook 3 to 4 minutes, in batches if necessary, flipping over during the process to ensure even cooking. Remove from the fryer to paper towels, allowing the sardines to drain any excess oil. Hold warm until serving with the Tonatto Sauce. In heavy-bottom saucepan over medium-high heat, heat the chicken stock, garlic, salt and pepper until simmering. Reduce the heat to medium and simmer for 10 to 15 minutes. Next, in a saucepan over medium-high heat, melt the butter. Slowly add the flour with a whisk, stirring to incorporate. Continue to cook until the butter and flour begin to thicken, this takes about 3 minutes. Once thickened, remove from the heat. After the stock has simmered and reduced by 25-percent original volume (or 1 cup), add the milk and cream and to stir allow the stock and dairy products flavor each other and create a soup base, about 10 minutes. Next, add the roux to the soup base and stir in ensure smoothness. Finally, add the tuna, squash, zucchini and oregano over medium-low heat. Continue cooking for 20 minutes. Puree and adjust the seasoning.
Rainbow Rice 1/2 cup green peppers 1/2 cup red peppers 1/2 cup yellow peppers 1/2 cup orange peppers 1 large Spanish onion 3 tablespoons olive oil Garlic powder Ground black pepper 1/2 pound mushrooms, sliced 1 can sliced black olives 1 cup rice Instructions: Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives.
Rosie's Marshmallow Mud Squares 2 cups sugar 1 cup shortening 4 eggs 3 teaspoons vanilla 1 1/2 cups flour 1/3 cup cocoa 1/3 teaspoon salt 1 (6 1/2-ounce) bag mini marshmallows 2 sticks butter, room temperature 1/2 cup cocoa 1 box powdered sugar 1 teaspoon vanilla 1/2 cup evaporated milk Instructions: Preheat the oven to 300 degrees. In the bowl of an electric mixer, cream the sugar and shortening together. Add eggs and vanilla and beats 30 seconds. In a separate bowl, sift the flour, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into a greased and floured 9 by13-inch pan. Place in the oven and bake for 35 minutes. Remove pan from the oven and let cool for a few minutes. Spread the marshmallows on top of the cake and return the pan to the oven for 5 more minutes. Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares. Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer. It will darken once it hits the heat of the cake. To make the frosting: In the bowl of an electric mixer, beat together the butter, cocoa, powdered sugar and vanilla. Slowly add the milk.
Stove-Top Clambake 1/4 cup sea salt 2 pounds seaweed 2 (1 1/2 pound) live lobsters 4 ears of corn 2 fresh pork sausage links 6 small new fingerling potatoes 1 pound clams 3 lemons Hot sauce, for serving Lobster crackers, for serving Compound butters, for serving, see recipes 6 cloves garlic 1 pound lightly salted butter, room temperature Handful of fresh chives, finely chopped Juice of 1 lemon Pinch sea salt 1/2 pound lightly salted butter, room temperature 2 limes, the finely grated zest of 1 lime, and the juice of 2 Pinch sea salt Freshly ground black pepper 1/2 pound lightly salted butter, room temperature 2 to 3 teaspoons smoked paprika Dash of hot sauce (recommended: Tabasco) Pinch sea salt Instructions: Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil. Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands! Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping. To make the garlic-chive butter: Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate. To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. Just before serving, cut a hunk off the butter log and place in a small saucepan to melt for the lobster and clam dipping pot. Place the remainder back in the refrigerator for later use.
Celery Root Gratin 3 pounds potatoes 4 pounds celery root 1 cup heavy cream 1 stick butter 1/2 teaspoon saffron 2 cloves garlic, minced 2 1/2 cups gruyere Salt and pepper 1/2 cup chopped flat leaf parsley Instructions: Peel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add salt to each. Boil the potatoes and celery root until soft, and then drain them. Pour the heavy cream into a pot and bring it to a boil. Add the butter, saffron, garlic, and 1 cup of the gruyere. Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow. Puree drained celery root in food processor, gradually adding yellow cream mixture. Mash the drained potatoes to a rough texture. Add pureed celery root to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and pepper. Butter a 13 by 9-inch gratin dish and put the puree in it. Sprinkle with the parsley. Bake at 400 degrees for about 15 minutes.
Drunken Peaches Wrapped in Prosciutto 4 just-ripe peaches 2 cups good quality Italian white wine 16 slices good quality prosciutto, sliced in half crosswise Instructions: Cut each peach into 8 wedges. Soak the peach wedges in the wine for at least 1 hour and up to 4 hours. Remove the peaches from the wine, reserving the wine for another use. Wrap each peach wedge with half a prosciutto slice and fasten with a toothpick. Repeat with the remaining peach wedges and prosciutto.
Vegetarian Sub 1 12-inch baguette, the best quality you can find 1 avocado, halved and sliced into thin half-moons 3 ounces Swiss or provolone cheese 24 thin slices of hothouse cucumbers (the narrow kind you don't have to peel or seed that usually comes wrapped in plastic), from about 1 small cucumber 1 large tomato, the best you can find, sliced (very thin) horizontally and then in half 8 to 10 lettuce leaves from a head of Bibb, Boston, romaine, or oak leaf 1/4 small red onion, very thinly sliced 1/4 cup red wine vinegar 1/3 cup good-quality olive oil 1/2 teaspoon dried oregano 1 tablespoon mayonnaise Instructions: Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado then the cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion. When ready to serve, whisk together the vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette. Close the sandwich with the top baguette half, then stick in 5 toothpicks, one every 2 to 2 1/2 inches along the top. Place on a cutting board and slice into 5 separate sandwiches.
Clam Chowder 1/2 pound butter 1 quart Spanish onion, diced 1/2 pound all-purpose flour 1 quart water One 55-ounce can clams 2 ounces clam powder (recommended: St. Ours) 1/4 pound clam base 2 pounds potatoes, diced Half-and-half Instructions: In a heavy bottomed saucepan, melt butter. Saute onions until they are translucent. Add flour and cook for 2 minutes. Add water, clams, clam powder and base. Add potatoes and reduce to a simmer. Cook until potatoes are tender. Add desired amount of half-and-half.
Swamp Boiled Platter 3 gallons water 1 pound granulated garlic, plus more for garnish 1 pound seafood seasoning, plus more for garnish (Recommended: Old Bay) 1/2 gallon beer 16 ounces lemon juice 6 medium red potatoes 6 ears sweet corn, husked 1 jumbo Vidalia onion 1 pound smoked sausage 1 pound crawfish 1 dozen mushrooms 1 dozen clams 1 1/2 pounds snow crab 1 pound shrimp 1 head broccoli, quartered Lemon wedges Drawn butter Instructions: Bring water to a boil in a 5-gallon stockpot. Add all spices, beer, and lemon juice. Let the stock boil and then sit for 30 minutes. Add the potatoes, and cook until they are almost done. Add the corn, and cook for about 10 minutes. Add the onion, sausage, and crawfish. Let cook for about 7 minutes and then add mushrooms and clams. Let cook for about 5 minutes and add the crab, shrimp, and broccoli. Turn heat to low and stir the pot. When the shrimp float and turn pink, approximately 2 minutes, remove everything and put on a platter. Sprinkle generously with granulated garlic and seafood seasoning or your favorite seasoning. Garnish with lemon wedges and drawn butter.
Cake Doughnut Bread Pudding Bread Pudding 1 stick unsalted butter 1 cup sugar 5 large eggs, lightly beaten 2 cups heavy cream 1 1/2 teaspoons ground cinnamon 1 tablespoon pure vanilla extract 1/2 cup raisins 16 cake doughnuts 4 tablespoons unsalted butter 1/2 pound confectioners' sugar Dark rum, to taste Instructions: Preheat oven to 350 degrees F. In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended. Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture. Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft. Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.
Profiteroles 1 cup water 1 stick butter, cut into small pieces 1/8 teaspoon salt 1 cup flour 3 to 4 eggs 1 egg yolk, beaten with 1 teaspoon water, for glaze 1 quart vanilla ice cream 6 ounces bittersweet chocolate 6 ounces semisweet chocolate 1 cup heavy cream 1/2 cup freshly-brewed strong coffee Cognac or rum Instructions: Preheat oven to 425 degrees F. Butter and flour baking sheet. In a saucepan combine water, butter, cut into pieces and a pinch of salt and bring to a boil over high heat; butter should melt just as water boils. Reduce heat to medium and add flour all at once, beating with a wooden spoon until dough pulls away from sides of pan and forms a ball. Transfer dough to bowl of an electric mixer, begin beating on high speed and add 3 eggs, one at a time, beating well after each addition. Batter should be elastic and just stiff enough to hold soft peaks. If batter is still stiff, break fourth egg into a small bowl, whisk well and add just enough of the egg to the batter to thin to proper consistency. Transfer warm dough to a pastry bag fitted with a 1/2-inch tip. Pipe 18 1 1/2-inch puffs at least 2 inches apart on prepared baking sheet. Brush with egg wash, gently smoothing tops of puffs. Bake in upper third of oven for 10 minutes. Reduce heat to 400 degrees F and bake for 15 to 20 minutes more, or until puffed and golden. Remove sheet, turn off oven and piece sides of each puff several times with the tip of a sharp knife. Return sheet to turned-off oven and let puffs stand 30 minutes, with oven door ajar, to dry. Transfer to racks to cool completely. Soften ice cream to scooping consistency. Line a baking sheet with waxed paper. Use a small ice cream scoop to scoop out 18 1 1/2-inch ice cream balls. Freeze until solid. In a double boiler or in a bowl set over a saucepan of barely simmering water, melt chocolates with cream and coffee, stirring occasionally, until smooth and warmed through. Add cognac or rum, to taste. Keep warm over warm water until ready to serve. To serve, slice puffs in half, fill bottom of each with an ice-cream ball and replace top. Arrange 3 on each plate and serve immediately. Pass a warm sauceboat of hot fudge sauce for each person to pour over their own dessert.
Leg of Lamb Stuffed with Apple Wood Smoked Chevre and Golden Chanterelles 1 boneless leg of lamb (about 3 pounds) 3 tablespoons unsalted butter 1/2 pound golden chanterelle mushrooms, sliced 3 ounces shallots, minced Salt and ground black pepper 1 pound Apple Wood Smoked Chevre (or plain chevre), sliced into pieces Butcher's string or twine 4 tablespoons olive oil Instructions: Preheat oven to 350 degrees F. Pound the lamb with a meat mallet until it is 1 1/2-inches thick. In a large saute pan with butter on medium heat, add the chanterelles and saute until dark brown in color. Set the mushrooms aside until needed. Season the interior of the leg with the shallots, salt, and pepper. Lay the chevre and Sauteed mushrooms evenly down the center of the pounded out leg. Roll the leg into the shape of a log and tie with butcher's string to hold the round shape. Season the exterior of the leg with salt and pepper. In a large saute pan with the olive oil on medium-high heat, sear all sides of the lamb. Place the seared leg onto a wire rack with a baking tray underneath. Place the leg in the oven and roast for approximately 1 hour, or until desired internal temperature has been reached. For rare lamb, roast to an internal temperature of 140 degrees F. and 170 degrees F. for well done. When the pan is removed from the oven, let the lamb rest for 10 minutes at room temperature before slicing. This will prevent the juices from leaving the lamb and drying out the meat.
Loaded Mediterranean Cauliflower Fries One 12-ounce bag frozen cauliflower fries 1 tablespoon plus 1 1/2 teaspoons za'atar Kosher salt and freshly cracked black pepper 1/2 cup fresh parsley, leaves torn with your hands 1/4 cup finely diced red onion 1/4 cup chopped kalamata olives 1/4 cup extra-virgin olive oil 3 tablespoons chopped pickled pepperoncini 1 medium cucumber, finely diced 1/3 cup crumbled feta 1 cup plain whole-milk Greek yogurt 1/2 cup fresh mint, chopped 3 tablespoons chopped capers 1/2 teaspoon ground coriander Zest of 1 lemon plus juice of up to 2 lemons Hot sauce, to taste Kosher salt and freshly cracked black pepper Instructions: For the loaded fries: Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat up. Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven. While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty). For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper. To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta.
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette 3/4 pound orzo, cooked al dente 1 large cucumber, seeded, quartered lengthwise, and sliced 3 green onions, thinly sliced 1 pint grape tomatoes, halved 1/4 cup chopped fresh dill, plus extra for garnish 1/4 cup white wine vinegar 3 tablespoons Dijon mustard 1/2 cup olive oil, plus additional for brushing shrimp Salt and freshly ground pepper 3/4 pound feta cheese, crumbled 16 medium shrimp, peeled and de-veined Instructions: Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
Asparagus and Green Beans with Tarragon Lemon Dip 1 pound asparagus, trimmed 1 pound fresh green beans, trimmed Salt 1 cup mayonnaise 1 lemon, zested and juiced 1 small shallot, finely chopped 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish 2 tablespoons chopped parsley leaves, plus sprigs for garnish Few grinds freshly ground black pepper Instructions: Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
Magic Flowers 7 cups sugar Scant 2 cups corn syrup 1 1/4 cups water Food color, liquid or paste, red and green Instructions: Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like. Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece. If you want to stick different shapes together, use more melted sugar to \glue\ the pieces into place. Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar.
Blood Sucker Cocktail 1 1/2 ounces Bacardi \0\ 1/2 ounce Cointreau 2 ounces pineapple juice 1 tablespoon strawberry or raspberry puree Instructions: In a shaker with ice pour rum, Cointreau and juice. Shake and pour into a rocks glass. Dip the end of a drinking straw into the puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir.
Orecchiette with Shrimp, Pancetta and Fresno Chiles Kosher salt 1 pound orecchiette 2 tablespoons butter 8 ounces pancetta, cut into medium dice 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 8 ounces large shrimp, peeled and deveined, tails removed, sliced lengthwise 2 small Fresno chile peppers, seeded and sliced into very thin rings Zest of 1 lemon 1/2 cup freshly grated Pecorino Romano 1/2 cup roughly chopped fresh basil Instructions: Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente. Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked. Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.
Breakfast Link Bake 1 pkg. (20 oz.) Bob Evans Refrigerated Hash Brown Potatoes 1 to 2 tbsp. vegetable oil 1 tsp. salt 1/4 tsp. black pepper 10 eggs, grade A large 3/4 cups milk 1/2 tsp. baking powder 1/4 to 1/2 cup diced onion 1 pkg. (12 oz.) Bob Evans Original Sausage Links (uncooked) 1/4 tsp. parsley, chopped 1 1/2 to 2 cups shredded Colby Jack or mild Cheddar cheese Instructions: Preheat oven to 375 degrees F. Grease the bottom and sides of a 13\ x 9\ pan with vegetable oil. In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside. In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top egg mixture down the length of the pan. Cover and place in oven. Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.
Spicy Ginger Chu-Hi 1/2 teaspoon freshly grated ginger 2 level bar spoons sugar 2 ounces shochu juice (usually found in concentrate form, dilute first) 1/2 ounce raspberry flavored rum (recommended: Bacardi Razz) 1 ounce guava juice 1/2 ounce lime juice Instructions: In a mortar and pestle muddle together the ginger and sugar. Add the mixture to a cocktail shaker filled with ice along with the shochu, raspberry flavored rum, guava and lime juices. Strain and pour into a martini glass and garnish with the slice of ginger.
Blueberry Cake with Lemon-Mascarpone Cream 1 cup plus 1 teaspoon all-purpose flour, plus more for the pan 1 teaspoon baking powder 1/2 teaspoon salt 1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan 1 cup sugar 2 large eggs 1/2 teaspoon vanilla 2 cups frozen blueberries, rinsed and drained 1 teaspoon lemon juice 1 teaspoon grated lemon zest 1/2 teaspoon cinnamon Confectioners' sugar, for dusting 1 cup mascarpone, at room temperature 1/4 cup heavy whipping cream, at room temperature 3 teaspoons honey Zest of 1 lemon 1 vanilla bean, halved lengthwise, seeds scraped Instructions: For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour. Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside. Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter. Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar. For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds. To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)
Chocolate Peanut Butter Pie 25 whole chocolate sandwich cookies, such as Oreos 4 tablespoons butter, melted 1 cup creamy peanut butter One 8-ounce package cream cheese, softened 1 1/4 cups powdered sugar One 8-ounce package whipped topping, such as Cool Whip, thawed Instructions: For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Ashley's Scrumptious Salad Supper 1 head iceberg lettuce, cored and washed 1 head romaine lettuce, washed 12 cherry tomatoes, cut in 1/2 12 radishes, sliced 1 cucumber, peeled and sliced Any other raw vegetables that the family likes 2 cups homemade croutons, recipe follows 1/2 cup grated Cheddar 1 cup of your favorite salad dressing, such as Ranch, 1000 Island or Italian 6 slices stale bread, crusts removed 1 stick butter, softened Garlic powder 1/2 cup vegetable oil Instructions: Cut iceberg lettuce head in 1/2 then in 1/2 again. Slice into 1/2-inch wide pieces and put in salad bowl. Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips. Place in salad bowl. Toss with remaining vegetables. Add croutons and cheese, toss again. When salad is well mixed, pour dressing over and toss again. Serve with toasted garlic French bread. Butter the bread on both sides. Sprinkle with garlic powder on both sides. Cut buttered bread into 1-inch squares. In a skillet over medium heat, heat 1/2 the oil until hot, but not smoking. Add 1/2 of the bread and brown on one side. Turn over and brown on the other side. Transfer to cookie sheet and cool. Repeat with remaining bread squares.
Yogurt Braised Leg of Lamb 3 1/2 pounds of lamb (deboned and cut in 1-inch pieces) 4 tablespoons olive oil 2 large onions, peeled and cut into medium dice 2 large garlic cloves, peeled and sliced 4 medium carrots, peeled and sliced on the bias 3 bay leaves 1/4 cup dried oregano, crushed 2 tablespoons black pepper freshly ground 4 large potatoes peeled, cut into medium dice 2 tablespoons red wine vinegar 1/2 cup lemon juice 1 quart yogurt, strained*, reserve 4-ounces for garnish 3 quarts water Salt and pepper, to taste Pita bread, optional Instructions: Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread. *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.
Scorze Di Arancia Al Cioccolato Peels of 5 oranges 1 cup fine granulated sugar 5 ounces bittersweet chocolate, for garnish Granulated sugar, for garnish Instructions: Boil the peels in water for three times, discarding the water every time. After the third time drain the peels and weigh them, then combine the same weight each of sugar and water in a medium pot. Bring to a boil, stirring, until the sugar is dissolved and add the orange peels. Cook until the syrup has reduced and thickened and coats the orange peels but has not completely evaporated. Stop the cooking process before it caramelizes, otherwise the sugar will get dark and it will harden, making it impossible to retrieve the single peels. Transfer the peels to a rack to cool and dry. If you would like to simply use granulated sugar you have to roll them in it before they are completely dry, otherwise the sugar won't stick to them. If you would like to cover them in dark chocolate you have to wait for the peels to be completely dry, then melt the chocolate in a bain marie or in the microwave and dip the peels in it one at the time using a toothpick or drizzle with chocolate. Place the peels covered in chocolate on a platter lined with parchment paper and refrigerate for at least 3 hours. These can be stored at room temperature in a plastic container up to two weeks.
Baked Cherry Tomatoes and Feta 1 tablespoon minced garlic 2/3 cup olive oil 2 pounds cherry tomatoes 1 loaf focaccia bread (or French bread) heated 6 ounces soft, feta cheese 2/3 cup fresh basil, chiffonade Instructions: Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.
Spicy Chicken Satays with Herbs and Vegetables 1/3 cup water 1/3 cup freshly squeezed lime juice (about 2 to 3 limes) 3 tablespoons sugar 2 tablespoons fish sauce 1 teaspoon sambal oelek or other hot chile paste 1 clove garlic, minced 4 boneless skinless chicken thighs (about 1 pound) 1 teaspoon vegetable oil Kosher salt and freshly ground black pepper 1 small whole carrot, finely grated 1 head Boston or Bibb lettuce leaves 1 bunch fresh mint leaves 1 bunch fresh cilantro 1 Kirby cucumber, cut in matchsticks 4 scallions (white and green parts), sliced in 1-inch pieces 8 skewers (if wood, soak in water for 15 minutes) Instructions: Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic. Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside. Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter. Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce
Marinara Sauce 2 tablespoons extra-virgin olive oil 3 large cloves garlic, minced 4 cups tomato puree 1 tablespoon chopped fresh Italian parsley leaves 1 large fresh basil stem with leaves removed 1 teaspoon sea salt, preferably gray salt Pinch baking soda or sugar, if needed Instructions: Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and saute until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes. Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
Pralines 2 cups sugar, plus 1 cup 1 cup evaporated milk 1/4 pound butter (do not substitute) 1 teaspoon vanilla 3 to 4 cups pecan halves, toasted Instructions: Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat. Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark. As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly. Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon. Remove from heat. Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken. Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets. Let set. Store in covered tins. If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping.
Dreamy Orange Mousse 1 cup blood orange juice 1/2 cup plus 2 tablespoons sugar 1/8 teaspoon salt 4 egg yolks 4 tablespoons butter, at room temperature 1/2 teaspoon orange zest (from 1/2 orange) 1 cup heavy cream 1/2 teaspoon pure vanilla extract 5 crunchy gingersnap cookies Instructions: In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours. Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.
\Really Good\ Chocolate Layer Cake 2 cups water 1 cup cocoa powder (recommended: Valrhona) 2 (4-ounce) sticks unsalted butter, cold 2 1/2 cups sugar 4 large eggs 2 teaspoons pure vanilla extract (recommended: Neilsen-Massey) 2 3/4 cups unbleached all purpose flour (recommended: Heckers) 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 1/4 cups semisweet chocolate chips (recommended: Ghiradelli) 3 cups confectioners' sugar 1/4 cup plus 2 tablespoons cocoa powder 1/4 teaspoon salt 11 tablespoons unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 1 1/3 cups sour cream, at room temperature 1 teaspoon pure vanilla extract Instructions: Make the cake: In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature. Place the rack in the center of the oven, and preheat to 350 degrees F. Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside. In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture. Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined. Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely. Make the frosting: Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool. In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside. In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy. On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made. To assemble the cake: If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum!
Between the Sheets 1-ounce brandy 1-ounce rum 1/2-ounce Cointreau 4 ounces freshly squeezed lemon juice Simple syrup, to taste* Serving suggestion: Garnish with fresh pomegranate seeds or an orange twist Instructions: Combine ingredients in a cocktail shaker using simple syrup to sweeten to taste. Shake vigorously with ice. Pour into a chilled cocktail glass over ice.
Zucchini-Muenster Meatloaf with Barbecue Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup dried breadcrumbs 1 cup grated Muenster cheese 1/2 cup shredded carrots 1/4 cup ketchup 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh cilantro 1 tablespoon Worcestershire sauce 2 large eggs, lightly beaten 1 clove garlic, minced 1 medium onion, grated 1 medium zucchini, grated and squeezed dry Kosher salt and freshly ground black pepper 1/4 cup barbecue sauce 2 teaspoons honey 1 teaspoon chipotle chile powder 1 teaspoon cider vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, breadcrumbs, Muenster, carrots, ketchup, parsley, cilantro, Worcestershire, eggs, garlic, onion, zucchini, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes. Stir together the barbecue sauce, honey, chile powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Southwest Quesadilla with Cilantro-Lime Sour Cream 2 tablespoons olive oil, plus extra for griddle 1 small red bell pepper, diced 1/2 red onion, diced 3/4 cup corn kernels, (about 1 ear) 2 teaspoons red pepper flakes 1 teaspoon ground cumin Salt and freshly ground black pepper 1/2 cup freshly chopped cilantro leaves Four 10-inch \burrito size\ flour tortillas One 16-ounce can refried black beans 1 cup grated Pepper Jack cheese Lime-Cilantro Sour Cream, recipe follows 1/2 cup sour cream 1/4 cup freshly chopped cilantro leaves 1/2 lime, juiced Pinch salt Instructions: In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream. In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
Green Bean, Walnut and Feta Salad Kosher salt 1 1/2 pounds green beans, trimmed 1 red onion, thinly sliced 1 1/2 cups toasted chopped walnuts 1/2 cup white wine vinegar 3/4 cup olive oil 1 cup feta, crumbled Freshly cracked black pepper Instructions: Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry. Add the green beans, onions, and walnuts to a large bowl. In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste. Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.
Spicy Kale and Corn Stuffed Chicken Breasts 4 teaspoons olive oil 5 1/2 ounces frozen chopped kale (about 2 cups) 2 cloves garlic, finely chopped Kosher salt 1/3 cup frozen whole kernel corn 2 ounces pepper jack cheese, grated (about 1/2 cup) Four 8-ounce boneless skinless chicken breast halves Freshly ground black pepper 1/2 cup low-sodium chicken broth 1 teaspoon all-purpose flour 1 1/2 teaspoons fresh lemon juice Instructions: Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese. Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture. Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque. Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.
White Bean, Bacon, and Escarole Soup with Dad's Sausage Bread 1 pound white beans (great northern or navy) 1 clove garlic, peeled, plus 1 teaspoon minced garlic 1/2 teaspoon dried thyme 6 peppercorns 1 bay leaf 1/2 pound bacon, diced 1 small onion, finely chopped 1 carrot, peeled and chopped 1 leek, white part only, chopped 1 stalk celery, chopped 12 cups chicken stock or broth Salt and pepper 1 tablespoon olive oil 1 head escarole, washed and chopped Crushed red pepper, optional 1 batch Dad's Sausage Bread, recipe follows 2 2/3 cups water 1/4 cup olive oil 2 teaspoons honey 8 cups all-purpose flour 7 grams rapid rise yeast (2 packets) 1 1/2 teaspoons coarse salt 2 pounds Italian sweet sausage, casing removed, crumbled 2 teaspoon black pepper 3 large eggs, lightly beaten 1 cup mozzarella, diced 3 tablespoons Parmesan, grated 2 tablespoons parsley, chopped Instructions: Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside. Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside. Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender. Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired. Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm. Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size. While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly. Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside. Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside. Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes. Preheat oven to 375 degrees. Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.
Molasses BLT Sliders 1 pound ground beef 1 tablespoon plus 1 teaspoon McCormick® Grill Mates® Molasses Bacon Seasoning, divided 1/2 cup shredded Cheddar cheese 8 slider OR small dinner rolls 1/4 cup mayonnaise 8 small lettuce leaves 8 tomato slices Instructions: MIX ground beef, 1 tablespoon of the Seasoning and cheese in medium bowl until blended. Shape into 8 patties. GRILL over medium heat 3 minutes per side or until burgers are cooked through (internal temperature of 160 degrees F). MIX mayonnaise and remaining 1 teaspoon of the Seasoning in small bowl. Spread on rolls. Top with burgers, lettuce and tomato slices.
3 Pea Fried Rice 1 tablespoon minced garlic 1 tablespoon minced ginger 4 cups cooked long grain rice, usually day old 3 eggs scrambled 2 tablespoons chive batons 1 cup blanched English peas Salt and pepper to taste 1 cup blanched snow peas 1 cup blanched snap peas Citrus Vinaigrette (recipe follows) Juice of 1 lemon Juice of 1 lime Juice of 1 orange 1/4 cup extra virgin olive oil Salt and black pepper to taste Instructions: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly. Check for seasoning. Toss snow and snap peas with vinaigrette. Check for seasoning. Mix all ingredients well.
Teriyaki Salmon Lettuce Cups 1/2 cup sushi rice 1 1/2 teaspoons rice vinegar 1/2 teaspoon superfine sugar 1 tablespoon vegetable oil 3/4 pound salmon, cut into 14 to 16 strips 1/2 cup teriyaki sauce 14 to 16 leaves Little Gem lettuce 1/4 cup pickled ginger 2 scallions, thinly sliced 1 small sheet nori, julienned Instructions: Cook the rice as the label directs. Whisk the vinegar and sugar in a small bowl until the sugar dissolves, then stir into the rice. Let the rice cool to room temperature. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon in a single layer and cook until golden, 2 to 3 minutes. Flip and add the teriyaki sauce; cook, spooning the sauce over the salmon, until cooked through, about 3 more minutes. Divide the rice among the lettuce cups. Top each with a piece of salmon, some sauce, the pickled ginger, scallions and nori.
Pasta with Garlic, Fennel and Roasted Red Pepper 3 large cloves garlic, sliced thin 4 tablespoons olive oil 1 cup sliced fennel 1 red bell pepper, cut into strips 1/4 teaspoon dried red pepper flakes 1/2 cup chicken broth 1/2 pound penne, cooked and drained Snipped fennel fronds Freshly grated Parmesan cheese Instructions: In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.
Katie Lee's Pumpkin Monkey Bread with Orange Pumpkin Glaze 1/4 cup unsalted butter 1 cup pumpkin puree 3/4 cup light brown sugar 1/2 teaspoon kosher salt 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice Two 16.3-ounce tubes refrigerated biscuit dough, biscuits cut into quarters and rolled into balls 1 1/2 cups confectioners' sugar 1 tablespoon orange zest plus 3 to 4 tablespoons fresh orange juice (from a navel orange) 1/2 teaspoon pumpkin pie spice Instructions: For the bread: Preheat the oven to 350 degrees F. Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat. Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat. Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes. For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.
Fried Zucchini | Fried Squash with Cornstarch 1/2 cup flour 1/2 cup cornstarch 1/2 teaspoon kosher salt 1 cup water 1 egg 2 cups breadcrumbs 1/2 cup grated pecorino 2 large zucchini sliced 14 inch thick salt and pepper mayonnaise mixed with chopped parsley and lemon juice Instructions: Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees Fvegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.
A Burger for Rachael 4 large Idaho potatoes, scrubbed 1/3 to 1/2 cup extra-virgin olive oil, divided 4 to 5 sprigs fresh rosemary, finely chopped Salt Freshly ground black pepper 2 teaspoons crushed red pepper flakes, divided 4 to 5 cloves garlic 1/2 pound ground sirloin 1/2 pound ground pork 1 tablespoon grill seasoning 2 teaspoons fennel seed 2 teaspoons Worcestershire sauce 3 tablespoons capers 2 teaspoons anchovy paste Handful fresh flat-leaf parsley 1 teaspoon lemon zest 3/4 cup pitted black or green olives 4 slices sharp provolone or thinly sliced smoked mozzarella 4 crusty rolls, such as sesame Keiser rolls, split 2 vine ripe tomatoes, thinly sliced 10 to 12 basil leaves, torn or shredded 1/2 red onion, thinly sliced Instructions: Heat oven to 500 degrees F. Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side. While burgers cook, sliced cheese and tomatoes, onions and basil and reserve. In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms. Melt cheese on burgers. Toast buns. Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.
Sauteed Broccoli Rabe with Crushed Red Pepper 1 tablespoon olive oil 2 cloves garlic, minced 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes 8 cups chopped broccoli rabe 1 tablespoon rice vinegar or white wine vinegar Salt and ground black pepper Instructions: Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add sugar and red pepper flakes and cook 1 minute. Add broccoli rabe and vinegar. Cook 3 to 5 minutes, or until wilted. Season, to taste, with salt and black pepper.
Strawberries with Balsamic Vinegar 4 pints (8 cups) fresh strawberries, sliced thick 5 tablespoons balsamic vinegar 2 tablespoon sugar 1/4 teaspoon freshly ground black pepper 2 pints vanilla ice cream, for serving Freshly grated lemon zest, for serving Instructions: Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature. Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.
Thai it You'll Like It Hot Curry Beef Noodle Bowls, Green Melon with Lime and Lemon Sorbet 1 1/4 to 1 1/2 pound piece flank steak 1/2 cup high temperature oil, such as peanut, canola or safflower, plus 2 tablespoons 2 shallots, peeled and thinly sliced 3 tablespoons cornstarch Salt 1 pound whole-grain or whole-wheat spaghetti 6 ounces or 1/3 pound shiitake mushrooms 1 red bell pepper 1 red hot chile pepper 3 to 4 cloves garlic, grated or chopped 4 to 5 scallions, thinly sliced on an angle 3 tablespoons curry paste, mild to medium heat (recommended: Patak's) 3 tablespoons fish sauce 2 cups chicken stock 1 cup shelled frozen edamame, thawed 1 cup loosely packed, basil leaves, thinly sliced or torn 1 lime, zested and juiced Freshly ground black pepper Instructions: Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely. Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess. Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente. While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers. Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces. Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil. Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste. Garnish with the fried shallots sprinkled on top.
Pan Seared Veal Rib Eyes with Prosciutto and Fontina 4 tablespoons olive oil, divided 4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight) 2 teaspoons kosher salt 2 teaspoons fresh cracked black pepper 2 tablespoons bacon fat 1/2 pound fontina, thinly sliced 1/4 pound prosciutto, thinly sliced (3 to 4 slices) 1/2 cup finely diced shallots 1 cup beef stock, best quality 1 tablespoon fresh thyme leaves 2 tablespoons butter 2 tablespoons chopped Italian flat-leaf parsley, for garnish Instructions: Preheat the oven to 170 degrees F. Grease a baking sheet with 2 tablespoons olive oil. Pound the steaks to 1/2-inch thickness over plastic wrap. Sprinkle each with salt and pepper and place on the prepared baking sheet. Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes. In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering. Add 2 steaks to each pan and cook for 3 to 4 minutes per side. Place the steaks onto a wire rack over a baking sheet. Top with fontina and then the prosciutto slices, evenly covering the cheese. Adjust the oven to low broil and place the pan in the oven. Broil until the prosciutto is crisp, about 5 minutes. Remove and allow to rest 5 minutes, lightly covered with foil. In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes. Deglaze each with half the beef stock. Evenly divide the thyme and allow to reduce, 3 to 4 minutes. Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired. Serve the steaks drizzled with the pan sauce and garnish with the parsley.
Grilled Beets with Goat's Cheese and Walnuts 6 large whole beets 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dry thyme leaves 1/4 teaspoon paprika 1/4 teaspoon dry basil leaves 1/8 teaspoon dry oregano 1/8 teaspoon onion powder 1/8 teaspoon garlic powder Pinch cayenne pepper 3/4 cup vegetable oil 1 1/4 cups walnuts 1/2 stick butter 1 1/2 ounces red wine vinegar 2 ounces pomace olive oil 1-ounce walnut oil 1/2 pound soft goat cheese 1/4 cup chives (cut into match sticks) Instructions: Preheat a grill. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold. To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter. For the vinaigrette add all the ingredients and the walnut butter. Whisk well. To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.
Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon cinnamon 1 tablespoon vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicate brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot.;
Fruit Punch 2 cups freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1 cup freshly squeezed ruby red grapefruit juice 3 cups pineapple juice 2 cups watermelon, cut into bitesized chunks 2 cups fresh pineapple, cut into bitesized chunks 2 oranges, cut into wedges 1 lemon, sliced 2 limes, quartered 2 cans (12 ounces each) lemon lime soda (recommended: Squirt) Crushed ice Instructions: Mix everything together except the Squirt and ice. Let sit for 30 minutes. Fill glasses with ice and fill 3/4 of the way with the punch. Add a splash of the Squirt just before serving.
Zapperback 1 ounce whiskey 3 ounces Lemon-Ginger Zapper, recipe follows 6 large, juicy lemons, peel and pith removed 2 ounces fresh ginger (about a 2-inch piece) 1/2 cup coconut water or tap water 1 teaspoon agave syrup 1/8 to 1/4 teaspoon cayenne pepper Instructions: Fill one shot glass with the whiskey and serve with the Lemon-Ginger Zapper in a second shot glass as a chaser. Juice the lemons, then the ginger, following your juicer's specific settings for each. Stir in the coconut water, agave syrup and cayenne. Serve the juice immediately over ice, if desired.
\Pre Game Jitter Caramel Apple Fritter\ 6 honey crisp apples 1/2 cup brown sugar 1 tablespoon ground cinnamon, divided 1/2 cup apple cider 1 teaspoon vanilla extract 3/4 cup sugar 1/2 cup beer 3/4 cup club soda 4 tablespoons melted butter 3 eggs 2 cups rice flour 1 1/2 cups cake flour 1 teaspoon baking soda Canola oil, for frying Salt Sliced aged (12 years) Cheddar Instructions: Peel, core and chop the apples. In large saucepan over medium heat, add the apples, brown sugar, 1/2 teaspoon cinnamon, the cider and vanilla. Bring to simmer, then strain the apples over a mixing bowl to catch the liquid. To the liquid add the sugar, remaining cinnamon, 1/2 cup of beer, club soda and melted butter. Whisk in the eggs. Sift the flours and baking soda into a large bowl. Whisk in the liquid ingredients and let the batter rest for 30 minutes. Adjust thickness. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F. Stir the apples into the batter. Using and ice cream server, scoop the batter, in batches, into the fryer and cook until golden and fluffy. Remove the fritters from the fryer to a serving platter. Make caramel sauce by heating 1 cup brown sugar and 1/4 cup white sugar in a small pan over medium heat. Bring the sauce to a boil, then add 1 cup of heavy cream. Lower the heat and cook until the sauce turns deep amber in color, about 10 minutes. Drizzle the caramel over the fritters, sprinkle with salt, and serve with slice of Cheddar.
Achiote Marinated Pork Loin with Pulled Pork \Tamales\ Hoisin-Key Lime Syrup 8-pound pork loin 1/2 cup sugar 1/2 cup salt 1/4 cup toasted black peppercorns 6 to 8 cups water 5 thyme sprigs 1/4 cup minced garlic 1/3 cup achiote paste or powder (add 2 tablespoons rice vinegar and 1 teaspoon ground cumin) 1 cup red wine 1 cup canola oil Salt and black pepper Canola oil, to cook 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground ancho chile 1 tablespoon ground black pepper 1/4 cup sugar Salt 6- to 8-pound pork shoulder (pork butt), cut into 3 large slabs Canola oil to cook 2 large onions, sliced 1/4-inch 1/4 cup sliced garlic 2 cups red wine 1 cup soy sauce 1 tablespoon chipotle puree (adobo) 2 bay leaves 6 cups cooked sushi rice 2 red bells peppers, roasted, peeled and diced (medium-dice) 6 scallions, separated, 1/8-inch slice 1/2 cup chopped cilantro 8 to 10 banana leaves, cut into 8 by 12-inch pieces Salt and pepper to taste Chile oil to garnish 1/2 cup canola oil plus 1 tablespoon 1/4 cup minced shallots 1 tablespoon minced garlic 1/4 cup minced ginger 1 cup hoisin 1/2 cup fresh key lime juice 1 teaspoon white pepper 1/2 teaspoon salt Instructions: In a container that will hold the pork loin, mix the sugar, salt, peppercorn and 6 cups water. Add the pork and cover with more water if necessary. Let brine overnight in the fridge. Remove pork and rinse. Pat dry and set aside. Clean out same container and mix the thyme, garlic, achiote, wine and oil. Add the pork and smother with the marinade. Let stand overnight, turning once. Pre-heat oven to 375 degrees. Remove pork from marinade and wipe off excess. Season with salt and pepper. In a hot oven-proof skillet coated with canola oil, sear the pork on all sides until brown, about 10 minutes. Transfer to oven and roast for about 20 minutes. Go for an internal temperature around 150 degrees for medium. The pork should remain pink. Let rest for 5 minutes before slicing. For the 'tamales': Pre-heat a large casserole or stock pot. On a plate, mix the cumin, coriander, chile, pepper and sugar. Salt the pieces of pork and season well with the spice mix. Coat the pot with oil and brown the pork on both sides, about 12 minutes. Wipe out pot and coat again with oil. Brown the onions and garlic, about 8 minutes. Deglaze with wine and add the soy, chipotle, bay and cover with water. Check for seasoning. Bring to a boil and let simmer 4 hours until the meat is very soft. Carefully pull out pork and bay leaves. Blend the cooking liquid with a hand blender and check for seasoning. When pork is cool enough to touch, shred the pork by hand. In a large bowl, take 6 cups of shredded pork and mix with the rice, red bells, scallion whites and cilantro. Add the sauce, a small ladle at a time just to moisten the mix. Season and check. Lay the leaves shiny side down, and place 1 cup of filling on each. Wrap by bringing the bottom up first, fold in the sides underneath, then continue folding forward. The package should end up rectangular shaped. Place in a hot steamer for 10 minutes or until piping hot. For the syrup: Heat a saute pan to medium heat and an coat with 1 tablespoon of canola oil. Brown shallots, garlic and ginger, about 5 minutes. Add hoisin and saute 3 minutes. Add juice and white pepper. Scrape into a blender and puree all. With blender running, slowly add oil until smooth and emulsified. Check for seasoning. Plating: Zig-zag the hoisin syrup and chile oil. Sprinkle the scallion greens around. Place 1 tamale and slice open. Surround with the pork slices.
Cowboy Beans 1 pound ground chuck Salt and pepper 1 tablespoon chili powder 1 medium onion, chopped 1 medium bell pepper, chopped 1 gallon ranch-style beans 2 cups brown sugar 1 cup smoked barbecue sauce 1/2 cup chopped canned jalapenos Instructions: Preheat the oven to 375 degrees F. In a large skillet over medium-high heat, brown the ground chuck and season it with salt, pepper, and chili powder. Remove the meat and drain off all but 1 tablespoon of fat. Cook the onions and bell peppers in the remaining fat until they are soft. Return the meat to the pan and add the beans, brown sugar, barbecue sauce and jalapenos. When everything is combined and the sugar has melted, pour it into a large baking dish and bake for 45 minutes.
Mimosa 75 3 ounces gin (preferably Plymouth) Grated zest and juice of 2 lemons, plus 1 wedge for the glasses Grated zest and juice of 2 tangerines 1 1/2 tablespoons honey 1 1/2 tablespoons sugar 1 750-ml bottle dry champagne or other sparkling wine, chilled Instructions: Combine the gin, lemon juice, tangerine juice and honey in a cocktail shaker or any container with a fitted lid; cover and shake. Put the sugar on a small plate and sprinkle the lemon and tangerine zests on top. Rub the rims of 6 champagne glasses with the lemon wedge, then gently roll in the zesty sugar. Divide the gin-citrus mixture among 6 glasses and top with the champagne.
M&M\u2019S Magic Bars 1 stick unsalted butter, melted, plus more for the baking dish 2 cups graham cracker crumbs 1/2 cup semisweet chocolate chips 3/4 cup chopped pecans 1 14-ounce can sweetened condensed milk 1 cup unsweetened shredded coconut 1 cup red and green M&M\u2019S Instructions: Preheat the oven to 350˚ F and butter a 9-by-13-inch baking dish. Combine the melted butter and graham cracker crumbs in a bowl. Transfer to the baking dish and use your hands or the bottom of a measuring cup to firmly press the crumbs into an even layer. Sprinkle the chocolate chips and chopped pecans over the graham cracker crust. Drizzle the condensed milk evenly on top, then sprinkle with the coconut and M&M\u2019S. Lightly press the coconut and M&M\u2019S into the condensed milk. Bake until golden brown and bubbly, 20 to 25 minutes. Let cool at least 30 minutes in the pan, then cut into squares.
How to Make Grilled Mexican Street Corn | Elote 4 ears corn, shucked Vegetable oil, for brushing 1/4 cup mayonnaise 1/2 cup crumbled Cotija cheese Ancho chile powder, for sprinkling Lime wedges, for serving Instructions: Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high. Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes. Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
Zucchini Olive Oil Cake with Mandarin Orange Glaze and Walnut Olive Brittle Nonstick cooking spray 2 cups all-purpose flour, plus more for pan 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 large eggs 1 3/4 cup sugar 1 cup extra-virgin olive oil 2 teaspoons pure vanilla extract 2 1/2 cups grated zucchini 1 cup walnut pieces, chopped Mandarin Orange Glaze, recipe follows Walnut Olive Brittle, recipe follows 1/2 cup sugar 6 mandarin oranges, segmented, juices reserved 2 tablespoons unsalted butter 1 tablespoon heavy cream 1 cup sugar 1/2 cup walnuts, finely chopped 2 tablespoons pitted and finely chopped black olives Instructions: Preheat the oven to 350 degrees F. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour. Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside. In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan. Serve with the Mandarin Orange Glaze and Walnut Olive Brittle. In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments. Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil. Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.
Banana Cream Pie 10 sugar cones 1/2 teaspoon salt 1 tablespoon sugar 4 tablespoons unsalted butter, melted 2 cups plus 2 tablespoons whole milk 4 large eggs, separated 3/4 cup plus 1/3 cup sugar 1/2 teaspoon vanilla extract 1/4 cup cornstarch 2 tablespoons cold unsalted butter, cut into small pieces 3 ounces semisweet chocolate, finely chopped 2 bananas, sliced into 1/4-inch-thick rounds 1/4 teaspoon cream of tartar Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely. Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently. Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly. Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour. Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes. Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.
Bami Goreng 1 tablespoon canola oil 2 teaspoons minced garlic (1 to 2 cloves) 2 teaspoons grated fresh ginger (a 1-inch knob) 2 teaspoons minced seeded jalapeno 1/4 cup packed light brown sugar 1/4 cup tamari 1/2 teaspoon five-spice powder 1 tablespoon canola oil 1 cup thinly sliced red onion (1/2 onion) 2 teaspoons minced garlic (1 to 2 cloves) 2 teaspoons grated fresh ginger (a 1-inch knob) 1 cup thinly sliced red bell pepper (1 bell pepper) 8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise Kosher salt 2 cups thinly sliced Napa cabbage 1 tablespoon sambal oelek 8 ounces thin spaghetti, cooked Lime wedges, for juicing and serving Roughly chopped cilantro leaves, for garnish Instructions: For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside. For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal. Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.
Arepas with Cheese and Corn 1 cup yellow cornmeal, finely ground 1/2 teaspoon salt 1/2 cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, plus more for serving, optional 1/2 cup fresh sweet corn kernels or frozen kernels, thawed 1/4 cup chopped scallion 1/4 cup chopped fresh cilantro leaves 1 small serrano or jalapeno chile, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables or sour cream for stuffing, optional Instructions: Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile, if using. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.) Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.
Root Beer BBQ Sauce 8 cups root beer 4 cups ketchup 1 cup brown sugar 1/4 cup apple cider vinegar 4 teaspoons freshly cracked black pepper 2 1/2 teaspoons ground ginger 2 1/2 teaspoons kosher salt Instructions: Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes. Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes. Chill in the refrigerator until fully cooled.
Chocolate Chip-Date French Toast 6 large egg yolks (save the whites for your ultra-healthy breakfast tomorrow!) 1 1/2 cups whole milk 1 teaspoon vanilla extract 1/4 cup fresh orange juice 1 teaspoon grated orange zest 2 tablespoons packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon garam masala Kosher salt Unsalted butter, for frying 1 small loaf challah bread, sliced 1 inch thick Small handful of semisweet chocolate chips 4 dates, pitted and chopped 1/2 cup pure maple syrup 1 teaspoon bourbon Instructions: Make the French toast: Whisk the egg yolks, milk, vanilla, orange juice and zest, brown sugar, cinnamon, garam masala and a pinch of salt in a large glass baking dish. Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven. Set a large skillet over medium heat and add 1 tablespoon butter. While the butter melts, prick a few holes on each side of a slice of bread with a fork. Lay it in the egg mixture and, using either a fork or your hands, push the bread into the egg mixture so the bread loosens up a little and soaks up the liquid. Flip and repeat. Using a slotted spatula or tongs, pick up the bread, allowing the excess egg mixture to drip off, and lay it in the hot pan. As the first side is cooking, 2 to 3 minutes, push chocolate chips and chopped dates into the soft, uncooked side of the bread. Be assertive! Then flip and cook 2 to 3 more minutes. Remove and set on the rack in the oven to stay warm. Repeat with the remaining slices of bread, adding more butter to the pan if needed. Meanwhile, make the syrup: Combine the maple syrup and bourbon. Warm it in the microwave, if you want. (You can make the syrup the night before; store in a jar in the fridge, then warm before serving.)
Rigatoni with Chicken Thighs Salt 1 package rigatoni (or your favorite pasta) Olive oil, as needed 8 boneless, skinless chicken thighs, cut into small pieces 3 cloves garlic, minced 1 small to medium-sized onion, chopped 1 cup chicken broth (or white wine) Two 15-ounce cans crushed tomatoes Freshly ground black pepper Pinch sugar Fresh basil, as needed Grated Parmesan, for topping Instructions: Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm). Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces. Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes. Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine. Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
Grilled Chipotle Flank Steak with Blue Smoke Slaw 1/2 cup fruit-based barbecue sauce 1/4 cup mayonnaise 1 small clove garlic, minced Kosher salt and freshly ground pepper 1 head green cabbage 3 tablespoons vegetable oil 4 large cloves garlic, minced 1 tablespoon sweet-and-spicy barbecue rub (preferably paprika-based) 1 cup mayonnaise 1/2 red onion, diced 4 scallions, thinly sliced 2 tablespoons apple cider vinegar 2 tablespoons whole-grain mustard 4 teaspoons granulated sugar 4 teaspoons turbinado sugar 2 teaspoons ground coffee 1 teaspoon chipotle chile powder Kosher salt 1 1 1/2-pound flank steak 1 cup apple or cherry wood chips Instructions: Make the South Beach Sauce: Whisk the barbecue sauce, mayonnaise and garlic in a medium bowl. Taste and season with salt and pepper. Refrigerate until ready to use. Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn off to a low heat (250 degrees F). Meanwhile, prepare the Blue Smoke Slaw: Using a small sharp knife, carefully remove the core of the cabbage, creating a cavity for stuffing. (Make the cavity deeper than it is wide to keep the leaves attached.) Combine the vegetable oil, garlic and barbecue rub in a small bowl; mix well. Stuff some of the mixture into the cavity in the cabbage; let soak in for a minute, then add a little bit more. Scatter a handful of the drained wood chips over the hot coals. Transfer the cabbage to the cooler side of the grill, over the drip pan, cored-side up. Cover the grill and cook until the cabbage is slightly softened and taking on color from the smoke, 2 to 3 hours, adding more wood chips halfway through and more charcoal as needed. Cut the cabbage in half and let cool for a few minutes, then thinly slice. Transfer the sliced cabbage and garlic mixture from the cavity to a large bowl. Combine the mayonnaise, red onion, scallions, vinegar, mustard and granulated sugar in a small bowl and whisk to combine. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve. Make the steak: Spread out the coals and bring the grill temperature up to high (500 degrees F), adding more charcoal as needed. Mix the turbinado sugar, ground coffee, chile powder and 2 teaspoons salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub. Grill the steak over direct heat until a thermometer inserted into the center registers 125 degrees F, 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw and the South Beach Sauce.
Sugar-Crusted Peanuts 3/4 cup sugar 2 tablespoons water, plus more as needed 1/2 cup peanuts, skinless Instructions: Place the sugar in a small saucepan and pour the water around the edge to moisten it. Bring to a boil; then add the peanuts. Stir continuously until all the water is cooked away. Turn the heat to medium and continue cooking and stirring until caramelized. Dump the peanuts onto a slightly greased surface, like a piece of marble, and let cool slightly. Using your hands, and being careful not to burn yourself, separate them into individual glazed nuts. Let cool completely and store in an airtight container.
Nut Butter Brownies Nonstick cooking spray, for the pan 1/2 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 pinch ground cinnamon 1 cup almond or cashew butter 1/3 cup maple syrup 2 tablespoons melted ghee, butter or coconut oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup toasted chopped walnuts Instructions: Preheat the oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray. In a large bowl, mix together the cocoa powder, baking soda, salt and cinnamon. In a separate bowl, mix together the almond butter, syrup, ghee, vanilla and eggs. Mix the wet into the dry and then fold in the walnuts. Pour the batter into the prepared baking pan. Bake until the brownies are firm but still soft in the middle, 20 to 23 minutes.
Sauteed Vegetables 1 carrot, thinly sliced 1 bunch of scallions, 3 sliced,1 kept whole for garnish Handful of sugar snap peas 2 tablespoons peanut oil 4 tablespoons soy sauce 2 cups cooked rice Instructions: In a heated saute pan, Chef heats oil. Saute carrot, then snap peas and scallions until tender but still crisp. Chef seasons to taste with soy sauce. Serve over rice and garnish with scallions.
Christina's Ambrosia 4 ounces cream cheese, softened 1/2 cup canned crushed pineapple, strained 1/4 cup sour cream 1 cup canned sliced peaches in heavy syrup, strained 1 cup mini marshmallows 1/2 cup drained, canned fruit cocktail in heavy syrup 1/2 cup sweetened shredded coconut, plus 1 1/2 tablespoons for garnish 1/4 cup canned mandarin oranges in heavy syrup, strained 1/4 cup unsweetened coconut milk Instructions: In a large mixing bowl, whip the cream cheese, pineapple, and sour cream until light. Mix in remaining ingredients. Divide among 4 serving bowls, sprinkle with remaining coconut and serve.
Chocolate Hazelnut Fondue 2 cups heavy cream, plus an additional 1/2 cup as needed 2 tablespoons sugar 1/2 cup semisweet chocolate chips 1 1/2 cups smooth chocolate hazelnut spread Optional dippers: madeleines, rice cereal treats, strawberries, marshmallows, Strawberry Cream Cheese Toast Sticks, recipe follows 8 slices country white bread 8 ounces cream cheese, at room temperature 12 medium to large strawberries, hulled and sliced 4 tablespoons unsalted butter, at room temperature 2 teaspoons cinnamon sugar Instructions: Whisk together the cream and sugar in a medium saucepan over low heat. When the cream is hot but not boiling, add the chocolate chips and gently whisk until combined and smooth. Add the chocolate hazelnut spread to the cream mixture and whisk until smooth. Serve immediately with your desired dippers. If the fondue breaks, whisk in a couple of tablespoons of cold heavy cream at a time. Preheat a griddle or panini press to medium-low heat. Lay out the slices of bread on a clean work surface. Spread one side of each slice with the cream cheese. Evenly top four of the slices with the sliced strawberries. Top each with the remaining four bread slices, cream cheese-side down, to make four sandwiches. Spread the outside of each sandwich with the butter and sprinkle with the cinnamon sugar. Place the sandwiches on the griddle or panini press and cook until golden brown and toasted, 2 to 3 minutes per side. Let cool for a few minutes, then slice each sandwich into 4 sticks.
Chocolate Covered Marshmallow Cookies 3 cups flour 1/2 cup sugar 1/2 teaspoon salt 3/4 teaspoon baking powder 3/8 teaspoon baking soda 1/2 teaspoon ground cinnamon 12 tablespoons butter 3 eggs, whisked together Homemade marshmallows, recipe follows Chocolate glaze, recipe follows 1/4 cup water 1/4 cup light corn syrup 3/4 cup sugar 1 tablespoon powdered gelatin 2 tablespoons cold water 2 egg whites 1/4 teaspoon pure vanilla extract 12 ounces semisweet chocolate 2 ounces cocoa butter or vegetable oil Instructions: Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature. Pipe a \kiss\ of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours. Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until \soft-ball\ stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag. Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
Jumbo Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups miniature marshmallows 7 cups KELLOGG'S® JUMBO MULTI-GRAIN KRISPIES™ cereal Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® JUMBO MULTI-GRAIN KRISPIES™ cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Sweet Soy Salmon with Scallion Rice Cooking spray 2 tablespoons unsalted butter 3 scallions, sliced (white and green parts kept separate) 1 cup medium grain white rice Kosher salt and freshly ground black pepper 4 center-cut skin-on wild salmon fillets (about 6 ounces each) 2 teaspoons honey 2 teaspoons fresh lime juice 2 teaspoons low-sodium soy sauce 1/4 teaspoon toasted sesame seeds Lime wedges, for serving Instructions: Position an oven rack about 4-inches below the heat source and preheat the broiler. Line a baking sheet with foil and coat with cooking spray. Melt the butter in a medium saucepan over medium heat, add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside. Meanwhile, stir together the honey, lime juice and soy until smooth. Put the salmon, skin side-down, on the prepared baking sheet. Sprinkle with salt and pepper. Broil, basting 3 to 4 times with the sauce, until just cooked through, 6 to 7 minutes. Fluff the rice and stir in the scallion greens. Divide among 4 plates and top with a piece of salmon. Sprinkle the fish with sesame seeds. Serve with lime wedges.
Chocolate Tea Cup and Saucer 14 ounces of white chocolate, tempered Dome mold Instructions: For the Cup: Using a ladle, fill a plastic dome-shaped mold of appropriate teacup size with white chocolate. When it is full, empty the excess back into the bowl of chocolate. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. When set, gently push on one side of the mold and the chocolate cup will release. Repeat to make as many cups as you would like. For the Saucer: Spread 1/4-inch thick layer of white chocolate onto a parchment paper lined baking sheet. Let the chocolate set until firm yet pliable but not hard. Use the tip of a paring knife to cut a 4 1/2-inch circle. If you are making more than one saucer, make all of the cuts now. Place it in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator, and peel off the parchment paper. Set the chocolate saucer aside. Place some of the white chocolate in a small piping bag. Draw a small handle shape onto a parchment paper-lined sheet pan. Let the chocolate set until firm. If you are making more than one handle, make all of them at this point. Place the sheet pan in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator. Gently lift the chocolate handle from the parchment paper. Set the chocolate saucer aside. To assemble, use white chocolate to \glue\ the handle to the cup, then \glue\ the cup to the saucer. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):.
Triple Strawberry Shortcakes 2 cups all-purpose flour 1/2 cup freeze-dried strawberries 1/4 cup granulated sugar, plus more for sprinkling 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 3/4 cup heavy cream, plus more for brushing 1 large egg 6 cups strawberries (about 1 3/4 pounds), hulled and halved or quartered 1/4 cup granulated sugar Juice of 1/2 lemon 1/4 cup freeze-dried strawberries 1 cup cold heavy cream 1/3 cup confectioners? sugar 1 teaspoon pure vanilla extract Instructions: Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times. Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use. Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use. Split each shortcake and fill with the strawberries and whipped cream.
Pan Roasted Snapper in White Bean and Chickpea Broth with Roasted Garlic Aioli 1 head roasted garlic, cloves removed and peeled 1 cup good quality mayonnaise Salt and pepper 1 tablespoon pure olive oil 3 tablespoons finely chopped garlic 1/2 cup white wine 4 cups shrimp stock or clam juice 2 cups cooked chickpeas Salt and pepper 1 cup cooked white beans 1 tablespoon chopped fresh thyme 4 snapper fillets, about 6 ounces each 2 tablespoons pure olive oil Salt and pepper White bean and chickpea broth Sauteed spinach - spinach, butter, salt and pepper Instructions: Roasted Garlic Aioli: Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper. White Bean & Chickpea Broth: Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted. Add the wine and cook until dry. Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mixture back into the saucepan. Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat. Season to taste with salt and pepper. Snapper: Preheat oven to 450 degrees. Heat the olive oil in an ovenproof saute pan until almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes. Ladle broth into large, shallow bowls. Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.
French Onion Soup 2 tablespoons butter 4 yellow onions (about 1 3/4 pounds), thinly sliced with the grain to hold their shape Kosher salt and freshly ground black pepper 1 teaspoon flour 1/2 cup dry red wine 1 tablespoon chopped fresh thyme 1 bay leaf 1 teaspoon lemon juice 2 cups beef stock 2 cups chicken stock 1/2 cup grated Swiss 1 tablespoon grated Parmesan 4 (1-inch thick) baguette slices, cut on the bias Instructions: Melt the butter in a heavy-bottomed Dutch oven or large saucepan over medium-low heat. Add the onions; sprinkle with salt, cover and cook 10 minutes to get them going. Uncover, add the thyme and bay leaf, and continue cooking until the onions are deeply caramelized, 1 to 11/2 hours. Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow the flour to cook, 1 to 2 minutes. Deglaze the pan with the wine and allow to reduce. Add the beef stock, chicken stock and lemon juice, and simmer, about 10 minutes. Taste the soup, and add salt and pepper as needed. Meanwhile, preheat the broiler to high. Ladle the soup into 4 ovenproof crocks. Mix the Swiss and Parmesan in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each. Place the crocks under the broiler just until the cheese is bubbly and browning, about 1 minute. Serve hot. From Food Network Kitchens: after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon 2 pounds whole russet or Yukon gold potatoes Kosher salt 1 stick softened butter or 1/2 cup extra-virgin olive oil 1 1/2 cups sour cream Freshly ground pepper 4 heads garlic 2 tablespoons dijon mustard 1/2 pound bacon, cooked and crumbled Instructions: Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.
Roasted Garlic and Rosemary Salt Potatoes 1 (10-pound) bag salt potatoes, 18 potatoes 1 cup salt Roasted Garlic, recipe below 1/4 cup butter, cubed 1 bunch rosemary, chopped Salt and freshly ground black pepper 1 head garlic Olive oil, to coat 2 teaspoons sea salt Instructions: For the rosemary salt potatoes: Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender. Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate. Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.
Toasted Coconut Cake 2 cups brown sugar 1/2 cup (1 stick) salted butter, softened, plus more for greasing the pans 1/2 cup coconut oil 5 large eggs, separated, at room temperature 1 teaspoon vanilla extract 2 1/4 cups cake flour, plus more for flouring the pans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup plain yogurt 2 cups flaked coconut, chopped 1 pound cream cheese, softened 1/2 cup (1 stick) salted butter, softened 1 teaspoon coconut extract 2 pounds powdered sugar 2 cups flaked coconut, toasted Instructions: For the cake: Preheat the oven to 330 degrees F. In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended. Add the egg yolks 1 at a time and beat well after each addition. Add the vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition. Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition. Beat in the remaining dry ingredients and stir in the coconut. In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, then fold in the remaining whites. Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely. For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated. Add the extract and mix until incorporated. Add the powdered sugar 1 cup at a time and beat until smooth. Place one of the cake layers on a serving plate. Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with remaining toasted coconut. Keep refrigerated until serving.
Guacamole with Crispy Chips 5 ripe avocados Juice of 1 lime 2 tomatillos, finely chopped 1/4 teaspoon cayenne Salt and fresh ground pepper 3 cups canola oil, for frying 30 square wonton wrappers, cut in half on the diagonal Instructions: Slice the avocados in half, remove the pits and scoop the flesh into a bowl using a spoon. With a potato masher or fork, lightly mash the avocados until mashed but still chunky. Add the lime juice, tomatillos and cayenne, and season to taste with salt and pepper. Mix gently. Cover with plastic and refrigerate until ready to serve. Line a baking sheet with paper towels. Heat the canola oil to 350 degrees F in a large heavy-bottomed pot over medium heat. Working in batches, fry the wonton wrappers in the oil until brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, remove the fried wontons to the paper towels to drain. Sprinkle with salt and let cool. Serve the wonton chips with the guacamole.
Chicken Pot Pie Soup 3 chicken breasts, skin-on, bone-in (2 1/2 to 3 pounds total) Good olive oil Kosher salt and freshly ground black pepper 6 tablespoons (3/4 stick) unsalted butter 5 cups chopped leeks, white and light green parts (3 leeks) (see Cook\u2019s Note) 4 cups chopped fennel, tops and cores removed (2 bulbs) 3 cups (1/2-inch) diced scrubbed carrots (5 medium) 1 tablespoon minced garlic (3 cloves) 1 tablespoon chopped fresh tarragon leaves 1/4 cup Wondra flour 3/4 cup cream sherry, divided 7 cups good chicken stock, preferably homemade 1 (2-by-3-inch) piece of Italian Parmesan cheese rind 1 (10-ounce) box frozen peas 1 cup frozen whole pearl onions 1/4 cup minced fresh parsley Puff Pastry Croutons (recipe follows) 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350˚ F. Place the chicken on a sheet pan skin-side up, rub the skin with olive oil and season generously with salt and pepper. Roast for 35 minutes, until a thermometer registers 130˚ F to 140˚ F. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside. Meanwhile, melt the butter in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel and carrots and sauté over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute. Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper and the Parmesan rind. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes. Add the chicken, peas and onions and simmer uncovered for 5 minutes. Off the heat, remove the Parmesan rind and add the remaining 1/4 cup of sherry and the parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons on top. Preheat the oven to 400˚ F. Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry on the board, dust it lightly with flour and lightly roll the pastry just to smooth out the folds. With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.
Chicken-Fried Steak with Spiced Milk Gravy Eight 4-ounce 1/4-inch-thick eye of round steaks, needled or pounded and tenderized 1 cup buttermilk 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 cup whole milk 1 tablespoon Worcestershire sauce 2 teaspoons smashed brined peppercorns 1 teaspoon brining liquid from the peppercorns 2 dashes hot sauce Kosher salt 1 1/2 cups all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly cracked black pepper 2 teaspoons garlic powder 1 teaspoon baking soda 1 teaspoon cayenne pepper 1 teaspoon onion powder Vegetable oil, for frying Instructions: For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat. For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use. For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting. Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying. Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks. Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately.
Rhubarb and Apple Pie with Walnut Crumb Topping Basic Sweet Piecrust, recipe follows 2 pounds fresh rhubarb, trimmed and cut into 1-inch thick pieces 2 pounds McIntosh apples (6 to 8 apples), cored, peeled, and each cut into 12 equal slices 1 cup granulated sugar 1 cup packed light brown sugar 1/4 cup cornstarch 2 tablespoons fresh lemon juice 2 tablespoons apple, cherry, or grape brandy 1 cup bleached all-purpose flour 1 cup chopped walnuts 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled 1 teaspoon ground cinnamon Pinch freshly grated nutmeg 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup solid vegetable shortening 6 to 7 tablespoons ice cold water Instructions: Preheat the oven to 370 degrees F. Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips. In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust. In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling. Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. Preheat oven to 350 degrees F. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
Good Brew 4 gallons plus 1 pint spring water 1 (7-pound) bag of ice 1/2 pound crystal grain, milled 7 pounds light liquid malt extract 1-ounce Cascade hops 1 3/4 ounces Kent Goldings hops 1/2 teaspoon Irish moss 1 vial British Ale yeast 3/4 cup Priming sugar, boiled with 1 pint water for 5 minutes Instructions: It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter. After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days. Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days. Open and enjoy.
Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto 3 tablespoons olive oil 3 large onions, sliced (about 4 cups) 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon herbs de Provence 1 teaspoon sugar 1 ball purchased pizza dough (about 12 to 16 ounces) 3 ounces goat cheese, crumbled (about 1/2 cup) 2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces Parsley or rosemary sprigs, for garnish Instructions: In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour. Preheat the oven to 475 degrees F. Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes. While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.
Chili Rubbed BBQ Pork Chops 4 loin pork chops Garlic salt (recommended: Lawry's) Black pepper 2 tablespoons chili seasoning (recommended: McCormick's) 1/2 cup BBQ sauce, plus more if desired (recommended: KC Masterpiece) 1 can drained, sliced mangos 1 can tomatoes with green chilies 1 lime, cut in half Salt and freshly ground black pepper 2 tablespoons fresh cilantro, chopped Instructions: Warm Mango Salsa, recipe follows Preheat broiler. Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot. Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally. Once heated through stir in chopped cilantro and serve with pork chops.
Passion Fruit Martini 1 shot citrus vodka 1 shot white cranberry juice 1 shot passion fruit juice 1/2 shot orange liqueur 1 tablespoon cherry juice Orange peel twist, for garnish Instructions: Combine all ingredients in a martini shaker filled with ice. Shake and strain into a martini glass. Garnish with star fruit or orange slice.
Pulled Pork Sandwiches 12 ounces leftover cooked pork, shredded 1 cup reduced-sodium chicken broth 2 tablespoons balsamic vinegar 2 tablespoons light brown sugar 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 kaiser rolls, halved Instructions: In a medium saucepan combine pork, chicken broth, vinegar, sugar, chili powder, paprika, cumin, salt, and pepper. Set pan over medium heat and bring to a simmer. Cook 15 minutes, until liquid reduces and sauce thickens. Serve pork on halved kaiser rolls.