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Spicy Tropical Coolers 2/3 cup sugar 1 jalapeno pepper, sliced, plus more for garnish 2 cups pineapple juice 2 cups orange-flavored vodka 1 cup mango nectar 1/2 cup fresh lime juice (from 4 to 5 limes) Pineapple and mango chunks, for garnish Instructions: Make the jalapeno syrup: Bring the sugar, 2/3 cup water and half of the jalapeno slices to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes. Meanwhile, muddle the remaining jalapeno slices in a large liquid measuring cup with a wooden spoon. Add the pineapple juice; let sit while the syrup cools. Strain the jalapeno syrup and pineapple juice mixture into a pitcher. Stir in the vodka, mango nectar and lime juice and refrigerate until ready to serve. Pour into ice-filled glasses; garnish with skewers of pineapple, jalapeno and mango.
Peach Coleslaw 3 peaches, pitted and cut into eighths Olive oil, for tossing 1/2 cup mayonnaise 3 tablespoons apple cider vinegar 2 tablespoons honey 1 teaspoon Dijon mustard 1 teaspoon salt 1/4 teaspoon pepper 1 cup thinly sliced red bell peppers 1/2 cup thinly shredded cabbage 1/2 cup shredded carrots 1/4 cup diced red onions 2 tablespoons chopped fresh mint Instructions: Preheat the grill to medium heat. Toss the peaches in some oil and grill until charred, about 2 minutes per side. In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper. Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.
Scallops Whakatane Clarified butter 1 garlic clove, peeled, bruised 1 cup spring onions, chopped 1 cup mushrooms, finely sliced 1/4 cup green pepper, finely sliced 1/2 lemon, juiced, divided Tomatoes, about 1 cup, peeled, cut in 1/8's 1 pound scallops All-purpose flour Salt White peppercorns 2 tablespoons parsley, chopped Instructions: Melt a tablespoon clarified butter in a pan and add the bruised garlic clove. Allow it to sweat and add the spring onions, tossing well. Reduce the pan heat and remove the garlic. Add the green pepper. Add in the mushrooms and stir gently to coat with the butter. Add half of the lemon juice and tomatoes. Season with salt and pepper. Dry scallops well, season and lightly dust with flour. In a separate pan, place enough clarified butter to coat, add the scallops and shallow fry for 4 minutes, tossing them over several times. Add the remaining lemon juice and chopped parsley. Place the vegetables around the serving dish and spoon the scallops into the center. Serve with steamed rice, if desired.
Grilled Peach Crisp Foil Packs 1/4 cup packed light brown sugar 2 tablespoons unsalted butter, cut into small pieces Pinch kosher salt 4 ripe peaches 4 tablespoons granola Four 1/4-cup scoops low-fat vanilla frozen yogurt, optional Instructions: Prepare a grill for medium-high heat. Cut four 12-inch square pieces of heavy-duty foil. Toss together the sugar, butter and salt in a small bowl. Cut the peaches in half and remove the pits. Stuff each half with some of the brown sugar-butter mixture. Put two peach halves, stuffed-side down, in the center of each piece of foil. Gather up the sides of the foil and crimp the edges tightly to make 4 purse-shaped packets. Put the packets on the grill, close the lid and cook for 15 minutes, changing the position of the packets on the grill about half way through. (You can remove and open the packets to check their progress at any time. Be careful of the steam.) Remove from the grill and let rest for a few minutes. Carefully open each packet (hot steam will escape) and use a spoon or fork to flip the peach halves over, they should be tender with a caramelized sauce. Top each serving with 1 tablespoon of granola and a scoop of frozen yogurt if desired.
Gorgonzola Spinach Artichoke Dip 2 (10-ounce) boxes chopped frozen spinach 1 box frozen artichoke hearts 3 tablespoons butter 4 cloves garlic, chopped 3 tablespoons all-purpose flour 1 cup chicken stock 1 cup milk Salt and freshly ground black pepper Pinch ground nutmeg, or to taste 1 cup Gorgonzola crumbles 1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano Thick sesame bread sticks, for dipping Celery hearts, trimmed for dipping Pita crisps with Parmesan and herbs (recommended: Stacy's) Instructions: Preheat oven to 400 degrees F. Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop. Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.
Country Remoulade 1 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon freshly squeezed lemon juice 1 tablespoon whole-grain Dijon mustard 1/2 teaspoon hot sauce, or to taste 2 to 3 green onions, white and pale green parts only, finely chopped 1 stalk celery, very finely chopped 1 clove garlic, finely chopped Coarse salt and freshly ground black pepper Instructions: In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
Beer Beef Fajitas 2 pounds beef round steak 2 packets (1.27-ounces each) fajita seasoning mix (recommended: Lawry's) 1 onion, thickly sliced 2 green bell peppers, sliced into 1/2-inch strips 1 red bell pepper, sliced into 1/2-inch strips 1/2 cup beer or water Instructions: Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours. Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.
Slow-Roasted Pork with Citrus and Garlic 10 cloves garlic 2 tablespoons fresh oregano 1 tablespoon fresh thyme 2 tablespoons coriander seeds 2 teaspoons cumin seeds 4 bay leaves Kosher salt and freshly ground pepper 1 6-to-8-pound Boston butt pork shoulder Juice of 6 oranges, peels reserved Juice of 4 lemons, peels reserved Juice of 4 limes 1/4 cup Worcestershire sauce 3/4 cup extra-virgin olive oil 3 white onions, thinly sliced Instructions: Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits. Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting. Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours. Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.
Spiced Pita Chips 8 pitas, each cut into 8 wedges 6 tablespoons za'atar 1 teaspoon granulated garlic 1 teaspoon paprika 4 tablespoons olive oil Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge. Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through. Serve immediately or let cool completely and then store in an airtight container.
Basic Crepes 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes Instructions: Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. Crepes: Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. YAY!
Don't Throw that Out: Fruitcake Pops Leftover fruitcake, cut into cubes 2 3/4 cup white chocolate chips 1/4 cup coconut Instructions: Step 1: Take 2 cups cubed leftover fruit cake and grind to fine crumbs in a food processor. Step 2: Melt 3¿4 cup white chocolate chips in microwave and add to cake crumbs. Step 3: Roll into 1.5-inch balls. Step 4: Melt 2 cups white chocolate with 1¿4 cup melted coconut oil to make magic shell. Step 5: Dip lollipop stick tips into chocolate coconut mixture and place one stick into each cake ball; place on a tray lined with waxed paper, and put into the freezer for 30 minutes. Step 6: Remove and dip into chocolate oil mixture to coat. Transfer to baking sheet. Allow chocolate to harden (about 3 minutes)
Aztec Soup 2 tablespoons extra-virgin olive oil 1 clove garlic, smashed 2 dried chipotle peppers, reconstituted and minced 1 red onion, diced 1 small pinch cumin 1 small pinch smoked cayenne 1 small pinch smoked paprika Pinch sea salt and freshly ground black pepper 5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows 1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano) 1 big pinch Greek oregano 1 cup hand-picked cooked chicken meat 1 sprig epazote 1/2 cup wild rice 1 tablespoon canola oil 2 ears corn 1 cup cooked black beans Pinch brown sugar Dollop creme fraiche Handful fresh coriander (cilantro), minced 1 cup fried tortilla strips 1 lime, quartered 3 tablespoons extra-virgin olive oil 3 cloves garlic, crushed 3 red onions, coarsely chopped 3 carrots, coarsely chopped 3 ribs celery, coarsely chopped Big pinch sea salt and freshly ground black pepper 1 whole organic chicken, cut in pieces 1 pint organic chicken bones 1/3 cup chopped fresh parsley 1/3 cup celery leaves 1 bay leaf 1 sprig fresh thyme 1 sprig fresh tarragon 5 whole black peppercorns Instructions: To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes. Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain. Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste. Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice. To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
Fried Okra One 6-ounce can tomato paste 1 large clove garlic, minced (about 1 tablespoon) 1 tablespoon extra-virgin olive oil Kosher salt 2 cups fine yellow cornmeal 1 cup all-purpose flour 1 tablespoon dried basil 1 tablespoon garlic powder 1 tablespoon dried mustard 2 teaspoons cayenne pepper 1 teaspoon dried thyme 1 1/2 pounds okra (about 26 pieces) Vegetable oil, for frying Lemon wedges, for serving, optional Instructions: Add the tomato paste, garlic, olive oil, 1/2 teaspoon salt and 5 ounces of water to a medium saucepan. Stir to combine. Place the saucepan over medium heat and cook, stirring, until fragrant and just starting to boil, 3 to 5 minutes. Remove from the heat and set aside to cool. Combine the cornmeal, flour, dried basil, garlic powder, dried mustard, cayenne pepper and dried thyme in a medium mixing bowl. Set aside. Add 2 cups water to a medium pot over medium-high heat. Place a 10-inch bamboo steamer over the pot. Working in batches, add the okra, cover and steam until crisp-tender, about 4 minutes. Pour enough vegetable oil into a medium, heavy-bottomed pot to reach 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 365 degrees F. Dip each piece of okra into the tomato paste mixture and then roll in the cornmeal mixture. Working in batches, fry the okra until golden brown and crispy, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Season the fried okra with 1 teaspoon of salt. Place on a serving platter with lemon wedges if using.
Gazpacho 2 pounds, about 10 Roma tomatoes, cored and chopped 1/2 red bell pepper, cored, seeded, and chopped 1 English cucumber, peeled, seeded, and chopped 2 medium celery stalks, chopped 1/2-cup fresh flat-leaf parsley leaves 1 tablespoon tomato paste 2 cups tomato juice 1/2 cup water 1/4 cup sherry wine vinegar 1 cup extra-virgin olive oil 3 tablespoons sugar 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 to 1 teaspoon cayenne pepper 1 teaspoon sweet paprika 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice 1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice 1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice 1/2 cup red and yellow pear tomatoes, coarsely chopped 3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice 1 cup minced fresh cilantro leaves 1/4 cup fresh lime juice Kosher salt Freshly ground black pepper 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled 6 to 8 sprigs fresh cilantro 6 to 8 wedges lime Instructions: In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
Chico Ramen with Roasted Chicken Dashi and Shoyu Chicken 6 servings store-bought fresh ramen noodles 6 ounces Ramen Base, recipe follows 72 ounces Chicken Dashi, recipe follows 18 ounces Shoyu Chicken, recipe follows 1 quart (4 cups) soy sauce 1 cup roughly chopped garlic 1 cup roughly chopped fresh ginger 1 cup kosher salt 1 bunch scallions 1 ounce dried shiitake mushrooms 1 1/2 pounds chicken backs 1 1/2 pounds chicken feet 2 carrots, cut into thirds 2 pieces celery, cut into thirds 1 yellow onion, quartered 2 tablespoons whole black peppercorns 3 bay leaves 1/4 bunch fresh parsley 1 ounce bonito flakes 1 ounce kombu 1 bunch scallions 1/2 cup soy sauce 1/2 cup sugar 1 1/2 pounds boneless, skinless chicken thighs, cut into 2- to 3-inch pieces 1/2 cup pork fat 1/4 cup whole peeled garlic cloves 1/2 teaspoon ground black pepper 1/2 teaspoon kosher salt 1/4 bunch fresh thyme Instructions: Bring water to boil in a medium pot. Drop in noodles and cook for 2 to 4 minutes. Strain and divide noodles among six bowls. Add 1 ounce Ramen Base to each bowl, then add 12 ounces Chicken Dashi to each bowl. Top with Shoyu Chicken. Serve hot! Cook's Notes: You can also top the ramen with kale chips, a soft egg, a scoop of garlic schmaltz, pickled shiitake mushrooms, or whatever topping you desire! Because both the Chicken Dashi and Ramen Base freeze well and are time consuming, we recommend you make more than needed for 6 servings at a time! Combine soy sauce, garlic, ginger, salt, scallions and mushrooms in a medium pot. Bring to just a boil, then simmer for 20 minutes. Strain and discard solids. Preheat oven to 500 degrees F. Combine chicken backs, chicken feet, carrots, celery and onion in a roasting pan. Roast for 10 minutes, then stir and roast until throughly browned, another 10 minutes. Remove the roasting pan from the oven and add a cup of water. Scrape up the brown bits from the bottom of the pan while it's hot, then add all the contents to a large stockpot. Add the peppercorns, bay leaves and parsley, then cover with 6 1/2 quarts cold water. Bring to a boil, then simmer gently for 6 hours. Add bonito, kombu and scallions and continue to simmer, 20 minutes more. Strain and discard solids. Preheat oven to 250 degrees F. Combine soy sauce and sugar and mix until sugar has dissolved. Set aside. Place chicken in a roasting pan and add the pork fat, garlic cloves, black pepper, salt, thyme sprigs and 1/2 cup water. Cover with foil and bake for 25 minutes. Remove thyme sprigs and garlic cloves. Heat a small saute pan over medium-high heat. Add chicken pieces and brown slightly on both sides, about 1 minute each. Add soy sugar mixture and cook until it bubbles and starts to thicken, glazing the chicken, about 1 minute. Be careful, as this sauce can go from glossy to burnt quickly! Set aside to put on top of ramen.
Fish Sandwiches With Jalapeno Slaw 1 cup milk Kosher salt and freshly ground pepper 4 5-to-6-ounce tilapia fillets 1 cup stone-ground cornmeal 2 scallions, thinly sliced 1/4 cup mayonnaise 2 tablespoons whole-grain mustard 2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can Vegetable or peanut oil, for frying 3 cups thinly sliced iceberg lettuce (about 1/2 small head) 4 soft hoagie rolls, split and toasted Instructions: Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper. Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets. Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.
Quick Tomato Sauce 1 (28-ounce) can chopped tomatoes 2 cloves garlic, pressed 1/4 cup extra-virgin olive oil 1 teaspoon sugar 1/4 teaspoon salt 2 teaspoons dried oregano Instructions: In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld. Cook's Note: Sauce can be made ahead of time and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.
Babysitter's Mac and Cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 1/2 cups half-and-half or milk Pinch of freshly ground nutmeg Kosher salt and freshly ground black pepper 1 pound sharp cheddar, cut into 1/2-inch pieces 1/2 pound Colby-Jack cheese, cut into 1/2-inch pieces 1 tablespoon Dijon mustard Pinch of smoked paprika 1 pound elbow macaroni 1/4 cup freshly grated Parmigiano-Reggiano Instructions: Preheat the oven to 350 degrees F and generously butter a 2-quart shallow baking dish. In a large saucepan, melt the butter over medium heat. When the foam subsides, add the flour and cook over moderate heat, stirring constantly, for 2 minutes. Add the half-and-half, whisking, and cook over moderate heat until thickened, about 3 minutes. Add the nutmeg and season with salt and pepper to taste. Add half of the cheddar and half of the Colby-Jack and cook over low heat, stirring, until the cheese is melted. Off the heat, stir in the mustard and paprika. Meanwhile, cook the pasta in salted boiling water until al dente. Drain well, shaking out any excess water. Return the pasta to the pot along with the cheese sauce and the remaining cheese; stir until evenly combined. Pour the mixture into the prepared dish in an even layer. Sprinkle the Parmesan over the macaroni and bake for 45 minutes, or until bubbling and golden. Let rest for 15 minutes before serving.
Smoked Duck Sandwich Two 2/3-pound duck breasts (see Cook's Note) 1 tablespoon curing salt 1 teaspoon ground coriander seeds 1 teaspoon ground dill seeds 1 teaspoon garlic powder 1 teaspoon ground juniper berries 1 teaspoon ground pepper 1/3 pound smoked bacon 1/2 onion 2 tablespoons butter 1/2 cup white wine 1/2 cup chicken stock (or duck stock if available) 1 small savoy cabbage, chopped into 1/4-inch dice Salt and pepper Mayonnaise, for serving 4 white buns of your choice Instructions: For the smoked duck: On a work surface, score the fat side of the duck breasts at 1/4-inch intervals (this will allow the fat to render more evenly and avoid curling of the skin). Combine the salt, coriander, dill, garlic powder, juniper berries and pepper in a small bowl and mix evenly. Rub this mixture on the flesh side of the duck breasts, making sure all of the mixture adheres to the duck. Wrap each breast in plastic wrap (or use a vacuum sealing machine), leaving as little air as possible. Keep refrigerated for 5 days (10 days if you are using a vacuum sealer). Preheat a smoker to 200 degrees F. Unwrap the duck and sear fat-side down in a hot pan at medium-high heat until golden brown, 2 to 3 minutes, then flip on the meat side and cook 1 more minute. Transfer the duck to the smoker and cook until the internal temperature reaches 130 degrees F, 1 hour 30 minutes. Set aside or keep in the refrigerator. For the cabbage slaw: Cut the bacon into 1/4-inch pieces and slice the onion thin. Sweat (slowly cook without coloring) the onion, bacon and 1 tablespoon butter in a skillet on medium-low heat, about about 8 minutes. Add the wine and stock and turn the heat up to medium; let reduce by half, 6 to 8 minutes. Add the chopped cabbage and the remaining tablespoon butter and cook, stirring occasionally, until the cabbage has started to soften, about 12 minutes. Season to taste (sometimes you won't need to add salt, as the bacon might already be salty enough). To serve: Put mayonnaise on both sides of the buns. Take a big spoonful of bacon and cabbage slaw and place it a the bottom half. Thinly slice the duck on its longer side (which is against the grain for a softer result) and heat up in a skillet, then add it on top of the cabbage slaw. Close the sandwich and enjoy! Repeat with the remaining ingredients to make 3 more sandwiches.
Bacon-Wrapped Onion Rings Two 16-ounce packages thinly sliced bacon One 16-ounce package frozen onion rings Instructions: Preheat the oven to 375 degrees F. Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.
Oyster Po'Boy 1/2 cup mayonnaise 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 2/3 cup yellow cornmeal 1/2 teaspoon each salt, pepper and cayenne 2 dozen shucked oysters, drained Vegetable oil, for deep-frying 4 (3 to 4-ounce) French bread rolls 3 cups shredded iceberg lettuce 2 beefsteak tomatoes, thinly sliced Instructions: Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes.
Charred Corn and Heirloom Tomato Steak Fajitas 4 Mission® Artisan® Corn & Whole Wheat Tortillas 2 Garlic cloves, minced ½ Jalapeno pepper, minced ½ tsp. Ground cumin ¼ cup Cilantro, chopped 2 Limes, juiced 1 tsp. Sugar 2 tbsp. Olive oil 1 (12 oz.) Flank steak ½ cup Heirloom tomatoes, cut into large chunks 1 tbsp. Cotija cheese, crumbled 4 each Bibb lettuce leaves Salt and pepper as needed 1 cup Corn, fresh cut from cob or frozen sweet corn kernels ½ cup Red onion, diced 1 Poblano pepper, cut into strips Instructions: 1. Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours. 2. Assemble tomatoes, cheese and lettuce leaves on a platter. 3. Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat. 4. Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into ½-inch thick slices. 5. Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Corn & Whole Wheat Tortillas with non-stick spray and grill on each side no more than 30 seconds. 6. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot. - Substitute chicken in place of flank steak for a non-red meat variation. - Drizzle your favorite salsa and sour cream if desired.
Braised Beef Shanks 1 cup oil, for frying 3 tablespoons olive oil 1 cup flour 4 each beef shanks, about 6 ounces each Salt and black pepper 2 cups medium diced onions 1 cup medium diced celery 1 cup medium diced carrots 2 tablespoons chopped garlic 3 bay leaves 2 tablespoons chopped fresh thyme 1 cup red wine 2 quarts veal or dark stock 1/4 cup parsley 4 large parsnips, top skin removed and peeled into thin strips Instructions: Preheat the oil to 350 degrees F in the fryer. In a large stock pot or braising pot, add the olive oil. Season the shanks with salt and pepper. Season the flour with Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips.
Date-Almond Butter Truffles 1 1/2 cups pitted Medjool dates 1/2 teaspoon sea salt 1 tablespoon virgin coconut oil, plus more for rolling the truffles 1/4 cup almond butter (we love Justin's Maple Almond Butter) 1/2 teaspoon pure vanilla extract Unsweetened shredded coconut, for topping Instructions: Chop the dates into chunks (scissors make this an easier job!) and put in the bowl of a food processor. Sprinkle the salt over the dates and process until they're a smooth paste with just a few chunks here and there. (If you're having trouble getting them to puree, add a teaspoon or 2 of water.) Line a baking sheet or plate with parchment paper or plastic wrap. Rub a little coconut oil on the palms of your hands (this will keep the dates from sticking to you as you roll them). Use a spoon to measure out a little less than a tablespoon of the dates and roll lightly into a ball. Put on the lined baking sheet or plate and repeat with the rest of the mixture, making about 15 truffles. Freeze until firm, about 20 minutes. In a small microwave-safe bowl (this can also be done in a small saucepan on the stovetop), combine the almond butter, coconut oil and vanilla. Microwave (or heat) until soft, about 20 seconds, and stir until smooth. Remove the truffles from the freezer and drizzle with or dip in the almond butter mixture, then sprinkle with the coconut. Return to the freezer to solidify the topping, 10 to 20 minutes. Eat and enjoy!
Smoked Salmon Tartine 4 slices white bread, crusts removed 2 tablespoons/20 g butter 2 ounces/75 g smoked salmon, thinly sliced Lemon, thinly sliced, for garnish Instructions: Cut the slices of bread into triangular shapes, or use a Christmas ornament mold and cut out the shape. Add butter to the bread and cut the salmon into triangular shapes and place over the buttered bread. Add the lemon on the tip of the triangular shape for decoration.
Shrimp Pad Thai 4 ounces pad Thai rice noodles 2 tablespoons tamarind paste (from a block) 5 teaspoons palm sugar or brown sugar 4 teaspoons fish sauce Kosher salt 3 tablespoons vegetable oil 1/2 cup finely chopped smoked tofu (about 2 1/2 ounces) 1 small shallot, halved and thinly sliced 1 tablespoon finely chopped peeled fresh ginger 3 cloves garlic, finely chopped 8 ounces medium shrimp, peeled and deveined 2 large eggs, lightly beaten 2 cups mung bean sprouts 3 scallions, cut into thirds crosswise and thinly sliced lengthwise 2 tablespoons salted peanuts, finely chopped Lime wedges, for serving Instructions: Put the noodles in a large bowl and cover with cold water. Set aside until pliable and al dente, 45 to 60 minutes. Drain well. Meanwhile, make the sauce: Break the tamarind paste into bits with your fingers and put in a small bowl. Cover with 1/4 cup boiling water and let stand 10 minutes. Mash with a fork to break up the paste, then press through a fine-mesh sieve with a rubber spatula over a bowl, discarding any seeds and tough bits. Stir in the sugar, fish sauce and a pinch of salt until smooth; set aside. Heat a large cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil, then add the tofu, shallot, ginger and garlic. Cook, stirring with a flat wooden spoon, until tender but not browned, about 2 minutes. Add the noodles and a few tablespoons of the tamarind sauce. Cook, stirring and spreading the noodles around the skillet, until the noodles absorb all the sauce, about 1 minute. Add a few more tablespoons of the tamarind sauce and stir-fry 30 seconds to 1 minute more. Push the noodle mixture to one side of the skillet and add the remaining 1 tablespoon vegetable oil to the other side. Add the shrimp to the oil in a single layer and cook until mostly pink but not quite cooked through, 2 to 3 minutes. (Occasionally stir the noodles to make sure they are not sticking to the skillet.) Add the remaining tamarind sauce and stir to combine the noodles and shrimp. Push the noodle-shrimp mixture to one side of the skillet. Add the eggs to the other side, stir briefly, then let cook, undisturbed, until mostly set. Spoon the noodle-shrimp mixture on top of the eggs, then flip the whole thing over and break up the eggs into large chunks. Remove from the heat, add the bean sprouts and scallions and stir quickly to combine (you want the sprouts and scallions to remain crunchy). Divide among bowls, top with the peanuts and serve with lime wedges.
Gado Gado (Blanched Vegetables with Peanut Sauce) 1/4 medium cabbage, shredded 1/2 pound green beans, tipped and tailed 4 medium carrots, sliced 1/4 head cauliflower, divided into florets 1/4 head of broccoli, divided into florets Peanut sauce (recipe above) 1 bunch arugula washed, stems removed 2 hard boiled eggs quartered 1 yukon gold potato, boiled, peeled and sliced 2 kirby cucumbers, washed, sliced thin 1/4 pound radish sprouts Crispy shallots, recipe above Rice crackers as an accompaniment Instructions: Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.
Sorbet Cocktail 1 package fresh strawberries 2 bananas 2 cups apple juice 1 cup vodka 1 pint strawberry sorbet, scooped into melon balls and held in freezer until ready to serve Instructions: Hull strawberries and add to a blender. Peel bananas, cut in half, and add to blender. Add apple juice and puree until smooth. Stir in vodka. Place strawberry sorbet balls into 4 glasses and evenly distribute juice into each glass.
The Big-Ass Turkey Caesar Sandwich 2 1/2 tablespoons chopped garlic 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning 12 egg yolks Juice of 6 lemons Two 2-ounce tins whole anchovy fillets 2 cups extra-virgin olive oil One 6-pound turkey breast Oil, for frying 6 russet potatoes, cut into 1/4-inch strings 48 slices bread 2 pounds 4 ounces Parmesan, shredded 72 leaves romaine lettuce Instructions: Preheat the oven to 250 degrees F. For the caesar dressing: Combine the garlic, mustard, Worcestershire, salt, pepper, egg yolks, lemon juice and anchovies in a food processor and puree. While pureeing, slowly drizzle in the olive oil until completely emulsified. Add more salt and pepper to taste. Slow roast the turkey breast until it reaches an internal temperature of 155 degrees F. Meanwhile, preheat the grill. Cool the turkey in the refrigerator, and then slice. Grill the turkey and set aside. Heat oil in a deep pot to 325 degrees F. Blanch the potatoes in the oil until three-quarters of the way cooked. Let cool. Heat the oil to 350 degrees F. Flash-fry the potatoes until fully cooked. Spread the Caesar dressing on one side of each bread slice, and then sprinkle about 3 tablespoons of Parmesan per sandwich on top. Add 4 ounces grilled turkey, 3 leaves romaine lettuce, a heap of potatoes and a sprinkle more Parmesan over the top for each sandwich.
Fresh Peach Salad 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 shallot, thinly sliced Kosher salt and freshly ground black pepper 1 to 2 large ripe peaches, pitted and sliced into thin wedges 1/2 cup candied pecans 4 ounces smoked Gouda, crumbled into small pieces 5 ounces baby arugula Instructions: Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.) Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.
Citrus Cheesecake 1/2 cup slivered almonds, toasted (see Note) 2 1/2 pounds cream cheese, softened 3 tablespoons allpurpose flour 1 1/2 cups sugar Grated zest of 1 lemon Grated zest of 2 oranges 5 eggs 2 egg yolks 1/2 teaspoons vanilla extract 1 cup sour cream, for garnish (optional) Thinly sliced kumquats, for garnish (optional) Instructions: Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds. In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth. Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight. To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.
Home at Last Leek and Corn Salad 3 tablespoons red wine vinegar 2 to 3 sprigs thyme, stripped from stems 1 teaspoon stone-ground mustard 1 garlic clove, lightly crushed with the side of a knife blade and quartered 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup olive oil 6 leeks, soaked in salt water to remove grit and thoroughly rinsed 2 tablespoons to 1/4 cup olive oil 6 ears fresh corn, boiled until tender and cooled to room temperature 1 cup sun-dried tomatoes, packed in oil or if dehydrated soaked in water to rehydrate 6 small sprigs parsley Instructions: Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed. Slice the white and tender green parts of the leeks into 1/2-inch diagonals. Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature. Slice the corn from the cobs and place in a bowl with the sauteed leeks. Cut the sun-dried tomatoes into 1/2-inch pieces and add to the bowl. Toss with enough of the dressing to coat. Do not feel compelled to use all of the dressing. Serve garnished with parsley and additional dressing on the side.
Lamb Chops with Mint-Walnut Pesto Four 6-ounce loin lamb chops 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 tablespoons Mint Walnut Pesto, recipe follows Grilled asparagus, for serving, optional 2 tablespoons walnuts 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh flat-leaf parsley 1 ounce crumbled feta cheese, about 1/4 cup 1/2 clove garlic, crushed 1/2 teaspoon kosher salt 1/4 cup extra-virgin olive oil Instructions: Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes. Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool. In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Summer-ish Succotash Salad 2 cups frozen corn kernels, defrosted 1 can butter beans, drained 1 small red bell pepper, chopped 1/2 small red onion, chopped 1 tablespoon red wine vinegar 2 tablespoons chopped parsley leaves, a handful 2 tablespoons peanut or vegetable oil Salt and pepper Instructions: Combine veggies and dress with vinegar and oil, salt and pepper.;
Vegan Basil Pesto 1 1/2 cups packed fresh basil leaves 1/3 cup smoked almonds 1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on) 1/4 cup unsweetened green tea, chilled or at room temperature 2 large cloves garlic Kosher salt 1/2 teaspoon grated lemon zest 1/4 cup extra-virgin olive oil Instructions: Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times. Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.
Dirty Rice 2 cups enriched rice 4 cups chicken stock 4 cloves minced garlic 1 1/2 cups diced white onion 1 cup diced green bell pepper 2 tablespoons vegetable oil Salt and pepper 1 teaspoon dried thyme 1 bay leaf 1/4 teaspoon cayenne pepper 1/4 pound pork sausage meat 1/4 pound ground beef 1/2 pound chicken giblets 1 bunch green onions, chopped Instructions: In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook. Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice. In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.
Peppermint Hot Cocoa Brownies Cooking spray 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, cut into pieces 6 ounces milk chocolate, chopped 1 cup granulated sugar 1 cup packed light brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/2 cup whole milk 2 1/4-ounce packages unflavored gelatin powder 1/8 teaspoon salt 1/2 cup water 1 cup granulated sugar 1/2 cup light corn syrup 1 teaspoon pure vanilla extract 3/4 teaspoon pure peppermint extract Cooking spray Crushed peppermint candies, for topping Instructions: Make the brownies: Preheat the oven to 325˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Melt the butter and milk chocolate in a pot over medium-low heat, stirring. Remove from the heat and whisk in both sugars. Whisk in the eggs, one at a time, then the vanilla and milk. Gently whisk in the flour mixture until just combined. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 45 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Meanwhile, make the topping: Combine the gelatin, salt and 1/4 cup water in a stand mixer fitted with a whisk attachment. Let sit 2 minutes. Combine the granulated sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar is dissolved, 1 minute. With the mixer on low speed, slowly pour in the sugar syrup. Gradually increase the speed to high; beat until thick and fluffy, 12 to 14 minutes. Beat in both extracts. Coat a rubber spatula with cooking spray; spread the topping on the brownies. Sprinkle with peppermint candies and let set, about 2 hours. Cut into pieces using a knife coated with cooking spray.
Peanut Butter and Jelly Chocolates 1 pound dark chocolate, tempered 3/4 cup strawberry puree 1/2 cup unsweetened applesauce 1 cup corn syrup 2 cups granulated sugar 2 teaspoons apple pectin 2 tablespoons lemon juice 1 pound milk chocolate, melted 1 cup creamy peanut butter Instructions: Begin by filling candy molds with the tempered chocolate. Pour the chocolate over the molds, filling the cavities. Allow the mold to sit for 2 minutes. Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out. Smooth off the top of the chocolate mold with a flat spatula and set aside to set up. For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot. Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes. Remove from the heat and stir in the lemon juice. Place in a shallow bowl and allow the jam to cool completely. For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter. Stir until completely combined. When the jam is cool, vigorously whip by hand with a whisk. Put the jam into a disposable piping bag and snip off a small bit of the end. Fill one-quarter of the chocolate-lined molds with the jam mixture. Place the peanut butter cream in another disposable piping bag and snip off the end. Fill the rest of the molds with the peanut butter cream. Place into the refrigerator to set. Reheat the tempered dark chocolate. Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess. Return the molds to the refrigerator and let the chocolate set. Once it is set, pop the chocolates out of the molds and enjoy. Store in the refrigerator in a tightly covered container.
Fennel, Arugula and Strawberry Salad 1 cup white balsamic vinegar 1 large fennel bulb with fronds 3 ounces (about 4 cups) baby arugula 1 cup sliced almonds, toasted Kosher salt and freshly ground black pepper 1 pint strawberries, hulled and quartered lengthwise Instructions: Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature. Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.
Grilled Pork Chops 1 tablespoon kosher salt 1 tablespoon coriander seeds, cracked 1 tablespoon ground chipotle chile powder 1/2 tablespoon ground cumin 1/2 tablespoon smoked paprika 3/4 teaspoon mustard powder 6 10- to 12-ounce double-cut pork chops 3 tablespoons olive oil Instructions: Prepare and preheat your lump charcoal grill to create two heat zones: high and low. In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil. Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve.
Lambrusco Spritz 1 orange 2 dashes orange bitters 1/2 ounce freshly squeezed orange juice 1 1/2 ounces Campari 3 ounces dry Lambrusco, chilled 1 Luxardo cherry 1 1/2 ounces sparkling water Instructions: Cut the top and bottom off the orange. Sprinkle the top cut side with the bitters and refrigerate for 30 minutes. Slice a very thin slice of orange from the end with the bitters. Place an ice cube into a glass and top with the orange slice. Add the orange juice, Campari and Lambrusco. Top the orange slice with the cherry and then sparkling water.
Janette's Chili Lite-Bites 1/2 cup red kidney beans 1/4 cup finely chopped onion 1/4 cup finely chopped green bell pepper, seeded and chopped 1/4 cup finely chopped mushrooms 1 tablespoon ketchup 2 teaspoons hot sauce 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 (8-ounce) can reduced-fat crescent roll dough 1/4 cup grated reduced-fat cheddar Instructions: Preheat the oven to 350 degrees F. In a medium-size mixing bowl, combine all ingredients except the crescent roll dough and cheese. Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces. Spoon a little of the bean mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal. Place on a parchment-lined baking sheet and bake until browned, about 30 minutes. Serve hot.
Perfect Mashed Potatoes 2 pounds medium russet potatoes Kosher salt 1/2 to 1 stick unsalted butter, at room temperature 1 cup whole milk, warmed Freshly ground pepper Instructions: Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes. Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl. Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper. Plan on 1/3 to 1/2 pound potatoes per person for your feast.
Hot Chicken 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise) Kosher salt and freshly ground pepper 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 1/3 cup plus 1/2 cup whole milk 2 large eggs 1 tablespoon hot sauce 1/2 cup vegetable oil, plus more for frying (about 10 cups) 12 tablespoons unsalted butter, cut into pieces 3 tablespoons cayenne pepper 2 tablespoons packed dark brown sugar Instructions: Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor. Whisk the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl. Drizzle in 1/3 cup milk and whisk to form small shaggy clumps. Whisk the remaining 1/2 cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes. Meanwhile, fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until golden brown and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 10 to 14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken. While the last batch of chicken fries, heat 1/2 cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 teaspoons garlic powder and 1/2 teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter.
Marinated Lamb Shoulder Chops 1/2 cup extra-virgin olive oil 3 sprigs fresh oregano, leaves finely chopped 3 sprigs fresh dill, finely chopped 3 sprigs fresh mint, leaves cut into chiffonade 2 cloves garlic, smashed and finely chopped 1 lemon, zested and juiced Pinch crushed red pepper flakes Pinch kosher salt 4 thick (3/4-inch) lamb shoulder chops Instructions: Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days. If the lamb was in the refrigerator, let it come to room temperature before grilling. Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud. Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
Grilled Hoisin Chicken and Plums 1/3 cup hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons extra-virgin olive oil, plus more for brushing 1 teaspoon grated peeled ginger Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds) 4 plums, halved and pitted 6 cups baby arugula Juice from 1/2 lemon 2 tablespoons chopped roasted salted cashews Instructions: Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat. Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken. Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.
Paco's Fish Tacos in Lettuce Wraps 2 pounds grouper fish fillets Cooking spray Salt and pepper 1 lime Hot sauce Bib or green leaf lettuce leaves, for wrapping 1 jalapeno, seeded and chopped 1 cup cilantro leaves 3 sprigs fresh mint 3 tablespoons grainy mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1/2 red onion, finely chopped Instructions: Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque. Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper. Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish. Pile fish in lettuce leaves and top with sauce and chopped red onions.
Baja Style Fish Tacos 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup dark Mexican beer* 1/3 cup mayonnaise 2/3 cup Mexican crema** or sour cream 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons water Salt and freshly ground black pepper Oil, for frying 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 2 pounds skinned halibut cut into 5 by 1/2-inch strips Freshly ground black pepper Corn tortillas 2 cups shredded cabbage 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional Pickled jalapenos, for garnish, optional Instructions: For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using. For Cream Sauce: Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated). For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired. Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too. *Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
Fajita-Filling Onions and Peppers 2 medium yellow onions, either sliced with the grain in 1/2-inch-thick pieces (if using as an accompaniment to meat) or cut into 12 wedges, with the root ends intact to keep the wedges together (if using as a main fajita filling) 2 teaspoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon sweet paprika 1/4 teaspoon sugar 3/4 teaspoon salt 3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips 3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips 3 cloves garlic, minced 2 tablespoons lime juice Instructions: Special equipment: a medium slow cooker (4 quarts) Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat. Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly. Lay the sliced peppers on top of the onions. Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat. Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed. It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer). Stir in the lime juice just before serving.
Skillet Green Beans 1/3 cup extra-virgin olive oil 2 tablespoons salted butter 2 pounds fresh green beans, trimmed 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/2 cup vegetable or chicken broth Juice and zest of 1 lemon (1 1/2 teaspoons zest; 2 1/2 tablespoons juice) 1 cup freshly grated Parmesan Instructions: Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes. Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan.
Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom \Vinaigrette\ 4 (4 to 5 ounce) squab breasts Salt 1/2 cup Sixteen Spice Rub, recipe follows 3 tablespoons olive oil 12 ounces white chicory, trimmed, washed, and patted dry 8 ounces aged goat cheese, crumbled Wild Mushroom Vinaigrette, recipe follows Finely chopped chives, for garnish 3 tablespoons ancho chile powder 1 tablespoon ground fennel 1 tablespoon ground coriander 1 tablespoon light brown sugar 1 tablespoon pasilla chile powder 2 teaspoon ground cinnamon 2 teaspoons chile de arbol 2 teaspoons chipotle chile powder 2 teaspoons black pepper 2 teaspoons ground ginger 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons allspice 2 teaspoons cumin 1 teaspoon salt 1 teaspoon ground cloves 2 tablespoons olive oil 1/2 pound wild mushrooms (oyster, cremini, and shiitake) chopped Salt and freshly ground pepper 1/4 cup Chardonnay vinegar 1 small shallot, finely chopped 2 teaspoons Dijon mustard 1/2 cup olive oil 1 teaspoon white truffle oil Instructions: Season breasts with salt on both sides. Dredge breasts in the rub, skin side down only, tapping off any excess. Heat oil in a large saute pan over high heat. Cook the squab, rub-side down, in the pan until golden brown, about 2 to 3 minutes. Turn over and cook for 2 to 3 minutes for medium doneness. Divide the white chicory among 4 plates. Slice the squab on the bias into 4 slices and arrange on top of the chicory. Sprinkle with the goat cheese. Ladle the Wild Mushroom Vinaigrette lightly over the greens and squab and around the plate. Garnish with chopped chives. Combine all ingredients in a bowl. Will keep stored in an airtight container for 6 months. Heat 3 tablespoons olive oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, and cook until golden brown. Whisk together the vinegar, shallot and mustard in a medium bowl. Slowly whisk in the olive oil and whisk until emulsified, whisk in the truffle oil and season with salt and pepper, to taste. Fold in the mushrooms and set aside.
Arugula Lemonade 6 cups store-bought lemonade 1 cup arugula, loosely packed 1 lemon, sliced into wheels Instructions: Combine the lemonade and arugula in a blender. Blend on high until the arugula is pureed. Strain the lemonade into a pitcher. To serve, pour over ice and garnish with a lemon wheel.
Halloween Soup \| Vampire Blood Tomato Soup with Muenster Sammies 3 tablespoons olive oil 1/2 fennel bulb, chopped, about 2 1/2 cups 1/2 large onion, chopped, about 1 cup 4 cloves garlic, smashed 1 1/4 teaspoons kosher salt 1 teaspoon fennel seed 1/8 to 1/4 teaspoon crushed red pepper flakes, optional One 28-ounce can plum tomatoes, preferably San Marzano 2 cups homemade vegetable broth or low-sodium canned 2 cups tomato juice 6 basil leaves, torn 1 tablespoon fresh lemon juice Fresh ground black pepper, to taste Muenster Sammies, recipe follows Sixteen 3 1/2-inch square slices Westphalian Pumpernickel, or other thin black bread 1/2 cup apple jelly 8 slices Muenster cheese, about 3 ounces 8 slices yellow Cheddar cheese, about 3 ounces Dill pickle rounds Fennel fronds Spanish olives with pimentos Instructions: Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes. Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes. Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve. Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.
Verde Pork Street Tacos 1 bunch Cilantro, chopped roughly Salt and freshly ground black pepper, as needed 25 oz. Mission® White Corn Tortillas 1; 3-4 lb. Pork shoulder or pork butt roast 16 oz. Jar Green chili salsa Verde 1 lb. Red onion, sliced thinly 1 cup Red wine vinegar 1/3 cup Granulated sugar 16 oz. Oaxaca cheese, crumbled Instructions: 1. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker. 2. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro. 1. Great for a dinner, or a get-together! 2. This is great in tacos, but can also be used for enchiladas, burritos or even a nacho topping!
Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Six 8-ounce rump steaks Salt Freshly ground black pepper 1 cup all-purpose flour 1/4 cup grapeseed oil 2 large onions, sliced 3 cups mushrooms, cleaned and sliced (your choice of type of mushrooms) 4 cups chicken broth or beef broth 8 ounces porter (dark beer) 2 teaspoons dark molasses 1 teaspoon fresh chopped thyme leaves 3 teaspoons hot sauce (recommended: Tabasco) 2 bay leaves 1/4 cup (1/2 stick) butter, cut into cubes 5 ounces creme fraiche or sour cream 1/4 cup chopped fresh chives Instructions: Season the steaks on both sides with salt and pepper. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat. Dredge the steaks in flour, and shake to remove excess. Sear the steaks on both sides, remove from pan, and set aside on a utility platter. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Simmer covered for at least 2 hours. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. When the steaks are fork tender, remove them to a platter in a warm place. The liquid in the pan should have evaporated to a large degree, intensifying the flavor. If necessary, increase the heat to reduce and thicken into a sauce. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives.
Three Potato Gratin 1 tablespoon unsalted butter 2 heads garlic, halved 1 quart cream 1 pound peeled white potatoes, 1/4-inch slices 1 pound peeled sweet potatoes, 1/4-inch slices 1 pound red potatoes, 1/4-inch slices 2 cups grated Parmigiano-Reggiano, plus 2 tablespoons for garnish Salt and white pepper Essence, recipe follows 2 tablespoons chopped chives Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 400 degrees. Grease a porcelain souffle dish with the butter. In a sauce pot, bring the garlic and cream up to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Remove the garlic from the cream and pour over the potatoes. Cover the souffle dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Place a piece of the gratin on a plate and garnish with Essence, cheese, and chives. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Grilled Romaine With Blue Cheese-Bacon Vinaigrette 4 tablespoons extra-virgin olive oil 3/4 cup finely diced red onion 1/2 pound bacon, 1/4 inch diced 1/2 cup balsamic vinegar 3 heads romaine lettuce, cut in half lengthwise 1/2 cup crumbled blue cheese Freshly cracked black pepper Instructions: Preheat a grill or indoor grill pan to high. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim
Cranberry-Pecan Wild Rice Stuffing 4 tablespoons unsalted butter, plus more, for the dish 1/2 cup finely chopped onion 1/4 cup finely chopped celery 2 teaspoons finely chopped fresh thyme leaves Kosher salt and freshly ground black pepper 3 cups cooked wild rice 2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving 2/3 cup toasted pecan pieces, chopped 1/2 cup dried cranberries 1/3 cup dried apricots, chopped Instructions: Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl. Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
Raspberry Lemontini Ice 16 ounces lemon flavored vodka 8 ounces raspberry liqueur (recommended: Chambord) 1 lemon, very thinly sliced 8 raspberries Instructions: In a shaker combine ice, vodka and liqueur. Strain into 4 martini glasses. Top with slice of lemon and 2 raspberries. Serve.
Cinnamon Twists with Cardamom-Honey Dipping Sauce Cinnamon Twists 1 tablespoon ground cinnamon 1 tablespoon sesame seeds 1/2 teaspoon ground cardamom 2 tablespoons light brown sugar 1 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 20 (1 by 4-inch) pieces 1 egg, beaten 1/2 cup honey 1/4 cup lemon juice 1/3 cup powdered sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom Instructions: For the cinnamon twists: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack. For the sauce: In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl. Arrange the pastries on a platter and serve with the dipping sauce.
Whole Seabass with Fennel and Orange Zest 3 (1 to 1 1/4 pound each) whole sea bass 6 cloves garlic 1 to 2 heads fennel, fronds removed and reserved, for garnish 1/4 cup extra virgin olive oil 1 orange, zested Salt and pepper, to taste Clementine Vinaigrette, recipe follows 1 1/2 cup clementine juice 1/2 cup champagne vinegar 1 tablespoon parsley, chopped 1 teaspoon thyme, chopped 1 tablespoon shallots, chopped 2 cups extra virgin olive oil Salt and pepper, to taste Instructions: Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest. Season fish generously with salt and pepper and place on grill over hot fire. Turn fish and grill on second side. Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through. Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette. Garnish with fennel fronds and fresh market vegetables. Reduce clementine juice over low flame until it becomes syrup. Cool. Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to taste.
Frankenshake and Bride of Frankenshake 3 ounces semisweet chocolate chips 20 chocolate wafer cookies, finely crushed 4 chocolate-covered caramels, such as Rolos 2 ounces red candy melts 2 pints vanilla ice cream 1/2 cup milk 1/4 teaspoon peppermint extract 3 to 4 drops green food coloring Canned whipped cream, for serving Instructions: For the Frankenshake: Melt the chocolate chips in a small bowl in the microwave for 30 seconds. Stir, then heat until fully melted, about another 30 seconds. Tip a pint glass or beer stein on its side. Using a toothpick, skewer or clean paintbrush, draw a mouth and eyes on the inside of the glass with the melted chocolate. (Add a few stitches to resemble a Frankenstein face.) Stand the glass upright and brush chocolate on the rim of the glass and about a quarter of the way down the outside of the glass in a zig-zag pattern to resemble the hairline. Press the crushed chocolate wafer cookies on the chocolate on the outside of the glass to coat. Put 2 dollops of chocolate on the sides of the glass where the bolts will be, then stick 2 of the chocolate-covered caramels on top and press to adhere. Place the glass in the freezer until the chocolate has hardened, about 10 minutes or up to overnight. For the Bride-of-Frankenshake: Melt the candy melts in a small bowl in the microwave for 30 seconds. Stir, then heat until fully melted, about another 30 seconds. Tip a pint glass or beer stein on its side. Using a toothpick, skewer or clean paintbrush, draw red lips. Draw eyes on the inside of the glass using the melted chocolate. Stand the glass upright and brush chocolate on the rim of the glass and about a quarter of the way down the outside of the glass to resemble the hairline. Press the crushed chocolate wafer cookies on the chocolate on the outside of the glass to coat. Put 2 dollops of chocolate on the sides of the glass where the bolts will be, then stick the remaining 2 chocolate-covered caramels on top and press to adhere. Place the glass in the freezer until the chocolate has hardened, about 10 minutes or up to overnight. Meanwhile, make the milkshakes. Blend the ice cream and milk in a blender until smooth. Pour half into the Bride-of-Frankenshake glass and chill in the freezer. Add the peppermint extract and green food coloring to the remaining milkshake in the blender and blend until just combined. Pour into the Frankenshake glass. Cover the top of each glass with the remaining crushed wafer cookies. Swirl the whipped cream on top of the Bride's glass. Serve immediately.
Chocolate and Almond Knots 1/3 cup (3 1/2 ounces) almond paste 1/3 cup sugar, plus more for sprinkling 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces, at room temperature 2 tablespoons all-purpose flour, plus more for dusting 2 large eggs One 8.5-ounce sheet puff pastry, thawed 2 ounces bittersweet chocolate, very finely chopped 3 tablespoons sliced, skin-on almonds, finely chopped Instructions: Put the almond paste, sugar, butter, flour and 1 egg in the food processor and pulse until it becomes a smooth paste. Dust a work surface with flour and roll the puff pastry into a 12-inch square. Spoon small dollops of the almond filling all over the surface of the pastry and then use a spatula or the back of a spoon to spread it out into an even layer. Cut the pastry into three 4-inch wide pieces. Sprinkle each with chocolate. Starting at the long side of one of the pastry pieces, roll it up into a long cylindrical log. Holding one end of the log in each hand, gently snap the dough towards the counter, slapping it down if necessary, so that it stretches to about 15 inches. Repeat with the remaining 2 strips of dough and refrigerate until the dough is firm, about 30 minutes. Meanwhile, adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment. Cut each log, lengthwise, right down the middle so that you have 6 long strips. Arrange them cut-side up on the counter. Now cut each strip in half, crosswise, giving you 12 pieces about 7 1/2 inches long. Gently pull on one piece, just to lengthen it slightly, and then tie into a tight knot with the cut-sides up and long tails on each side. Repeat with the remaining strips of dough and arrange on the 2 prepared baking sheets. Chill for 15 minutes. Beat the remaining egg to make an egg wash. Brush each knot with some of the egg wash and then sprinkle generously first with some of the chopped almonds and then with sugar. Bake, rotating the baking sheets about halfway through, until the knots have puffed and are golden brown on top and deeply golden brown on the bottom, 22 to 25 minutes. Let cool for a few minutes on the baking sheets, then remove to a rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
Blueberry, Thyme and Sweet Cream Ice Pops 2 1/2 cups frozen Maine blueberries 1/2 cup sweetened condensed milk 2 tablespoons sugar 4 tablespoons fresh thyme leaves, chopped (about 2 tablespoons chopped) Kosher salt 2 tablespoons fresh lemon juice Instructions: Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes. Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries. Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
Oatmeal Raisin Skillet Cookie with Honey Cream 1 cup (2 sticks) unsalted butter, at room temperature 1 cup all-purpose flour (see Cook's Note) 3/4 teaspoon baking soda 1 teaspoon apple pie spice 1/2 teaspoon fine salt 1/2 cup granulated sugar 1 cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 3/4 cups rolled oats 3/4 cup raisins 2/3 cup heavy cream 1/3 cup sour cream 1 tablespoon honey Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of the butter. Whisk the flour, baking soda, salt and apple pie spice together in a large bowl. Beat the remaining butter and granulated sugar together in a large bowl with an electric mixer on low speed until just incorporated. Increase speed to high and mix until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the brown sugar and beat until incorporated, then add the eggs one at a time, beating in between additions, then mix in the vanilla. Reduce the speed to low and gradually add the flour mixture, mixing until a smooth dough forms, scraping down the sides of the bowl as needed. Stir in the oats and raisins. Use a rubber spatula to scrape the batter into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is golden, the sides are beginning to brown and the center is still soft, about 40 minutes. Cool in the pan on a wire rack for 15 minutes. Meanwhile, beat the heavy cream in a medium mixing bowl until soft peaks form. Add the sour cream and honey and continue beating to form medium peaks. Keep the whipped cream refrigerated until ready to use. Slice the cookie into wedges and serve warm or at room temperature with the honeyed whipped cream.
New Fashioned 1 oz. Crown Royal Reserve .5 oz. amaretto .25 oz. simple syrup 3 dashes bitters 1 piece orange peel Instructions: Stir ingredients in a shaker with ice. Strain into rocks glass. Serve chilled neat and garnished with orange peel.
Bacon, Onion and Cheese Stuffed Burger 1 1/2 pounds ground beef 1 clove garlic, minced 1 teaspoon hot sauce (recommended: Frank's Red Hot) Salt and freshly ground black pepper 4 strips bacon, diced 1/2 onion, chopped 1 cup grated sharp Cheddar 4 burger buns Lettuce, tomato, pickles for garnish Instructions: Preheat grill to medium. In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.
Beef Tenderloin with Costa Rican Coffee Balsamic Fig Glaze 4 cups dark Modena balsamic vinegar 1 tablespoon granulated sugar 1 cup brewed strong Costa Rican dark roast coffee 1/4 cup fresh figs 2 1/2 to 3 pounds beef tenderloin, Chateaubriand cut Salt and freshly ground black pepper Instructions: In heavy-bottomed sauce pot, over low heat, add the vinegar and reduce it by half, stirring constantly. Add the sugar, coffee and figs and further reduce by 1/3 volume, continue to stir throughout this step. Remove from the heat when you have 3/4 cup liquid remaining. Pour the glaze through a strainer into a small bowl, discarding the solids. Preheat the grill to 300 degrees F. Season the beef tenderloin with salt and pepper, to taste, and put on the preheated grill. Cook on each side until desired temperature is reached, about 7 to 8 minutes for medium-rare. Remove from the grill and evenly brush the tenderloin with the balsamic glaze. Return the beef to the grill for 5 minutes, allowing the glaze to coat the meat. Remove the tenderloin from the grill to a cutting board and let rest for 5 minutes. Slice, arrange on a serving platter and serve.
Grilled Mushroom Skewers 4 tablespoons unsalted butter 3 cloves garlic, minced 1 1/2 tablespoons soy sauce 36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds) 2 teaspoons fresh thyme leaves, chopped Kosher salt Instructions: Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce. Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends. Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms. The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.
Gingerbread Cookies 1 1/2 sticks lightly salted butter, softened 1 2/3 cups sugar 1 orange, zested 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon ground dry ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt 2 eggs 1/2 cup dark molasses 1 lemon, juiced Easy Orange Frosting, recipe follows 1 cup powdered sugar Finely grated zest of 1 orange 1 to 2 tablespoons freshly squeezed orange juice 1/2 teaspoon orange liqueur 1/4 teaspoon light corn syrup Instructions: In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes. Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside. In another bowl, whisk together the eggs, molasses and lemon juice. Preheat the oven to 350 degrees F. When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes. Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more \tough\ because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread? In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out. Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together. Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...
Matty's Wacky Apple 5 Fuji apples 14 ounces square caramel candies, unwrapped Crushed cereal, (recommended: Frosted Flakes) Vanilla ice cream Chocolate sauce Caramel sauce Instructions: Insert a metal spoon into the center of each apple. Place caramels in a metal or glass bowl over a pan of simmering water and melt until smooth, about 15 minutes. Roll the apples in the melted caramel to coat evenly. Then roll the apples in the crushed cereal. Allow apples to cool on waxed paper. To serve, cut the apples into wedges and serve with the ice cream and sauces.
Eggplant Parmesan 20 eggs About 1 1/2 cups flour Oil, for frying 5 large eggplants, peeled and sliced lengthwise 1/8 inch thick 8 cups tomato sauce 1/2 cup grated Parmesan Instructions: Lightly beat 12 of the eggs in a medium bowl. Slowly add the flour, mixing with a hand blender, until the mixture is the consistency of a light runny batter. (Add a little more flour if needed.) Heat the oil in a large, heavy frying pan until hot. Dip each slice of eggplant into the batter and then put directly into the hot oil. Fry until light brown on each side, about 30 seconds. Remove to a colander to drain any excess oil. Beat the remaining 8 eggs in a medium bowl. In a disposable aluminum pan or a cake pan, begin a lasagna-like assembly process. Add a very thin layer of tomato sauce to the bottom of the pan. Add one layer of eggplant, a little Parmesan and a drizzle of the beaten egg. Begin again with the tomato sauce, and repeat for as thick as you want, with no less than three layers. (Reserve a little of the tomato sauce and beaten egg for the baking.) It's best to refrigerate overnight before baking. Preheat the oven to 350 degrees F. Add a thin layer of tomato sauce on top of the eggplant, followed by some beaten egg. Cover with plastic wrap and foil, and bake for 1 hour.
Cod in a Sack with Fennel and Onion 1 bulb fennel, cored and thinly sliced 1 large onion, thinly sliced 4 large cloves garlic, chopped 1/2 cup pitted and chopped good quality black and green olives 2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) Salt and pepper 1/4 cup flat-leaf parsley, a generous handful, chopped Extra-virgin olive oil, for generous drizzling 1 lemon Crusty bread, to pass at table Instructions: Preheat oven to 400 degrees F. Rip off 4 sheets of parchment paper, each a little over a foot long. Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven. Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.
Eggnog Coffee Cake Cooking spray 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs plus 1 egg yolk 1 tablespoon pure vanilla extract 1 cup sour cream 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of salt 5 tablespoons cold unsalted butter, cut into small pieces 1 1/2 cups confectioners' sugar 3 to 4 tablespoons eggnog Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside. Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely. Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.
Pumpkin Spiced Whipped Cream 1 cup heavy whipping cream, chilled 1/4 cup confectioners' sugar 1 teaspoon pumpkin spice 1 teaspoon vanilla extract or bourbon Instructions: In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
Ginger, Lemon, and Lime Martini 1 large lime sliced into 4 1/4-inch thick slices 1 cup water 1/2 cup fresh lime juice (from 4 large limes) 1 cup water 1 cup sugar 1 4-inch piece fresh ginger, peeled and diced into 1/4-inch pieces Ice 1 cup lemon-flavored vodka 1/2 cup sparkling water, chilled Special equipment: ice cube tray Instructions: For the ice cubes: Cut each lime slice in quarters and place into 16 ice cube molds. Combine the water and lime juice and pour over the lime slices. Freeze for at least 4 hours until frozen. For the syrup: In a small saucepan, combine the water, sugar, and ginger over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the mixture to cool, about 20 minutes. Cover the pan and refrigerate for 4 hours. Chill 4 martini glasses in the freezer. Fill a cocktail shaker with ice. Add the vodka, ginger syrup, and sparkling water. Shake for 10 seconds and strain the mixture into the prepared glasses. Place 1 to 2 lime-flavored ice cubes in each glass and serve.
Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint 1/2 cup sugar 1/2 cup distilled white vinegar 1/2 teaspoon kosher salt 4 cups shredded carrots (10 ounces) 1/4 cup soy sauce (I use gluten-free low-sodium tamari) 2 tablespoons fish sauce 2 teaspoons sugar 1 teaspoon five-spice powder 1 teaspoon garam masala, store-bought or homemade, recipe follows 1/2 teaspoon freshly ground black pepper 2 cloves garlic, crushed 1 small shallot, minced (about 3 tablespoons) 1 pound (1/2-inch thick) boneless center-cut pork loin chops 4 flour tortillas (gluten-free alternative: brown rice tortillas, or use small corn ones and make these as tacos!) Mayonnaise, as needed 1 English cucumber, sliced thinly on the bias 1 bunch fresh cilantro 1 bunch fresh mint 4 Fresno chiles, or jalapeno peppers, sliced thinly 2 limes, each cut into 4 wedges 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 3 tablespoons whole cloves 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) Instructions: For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!; Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.
Broiled and Flamed Cheese with Toast 3 tablespoons extra-virgin olive oil, divided 1 baguette, cut in 1-inch-thick slices 2 large cloves garlic, minced 2 tablespoons unsalted butter 2 tablespoons sesame seeds 2 pounds aged provolone cheese, cut into 1-inch cubes 1 cup grated Parmigiano-Reggiano cheese 4 to 6 ounces gin 2 Granny Smith apples, peeled, cored and cut into eighths 2 fennel bulbs, outer layer removed, bulb cut into 15 to 20 wedges Instructions: Preheat the oven to 350 degrees F. For the toast: In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. When shimmering, add bread slices and toast for 2 minutes on each side. Remove and set aside. Add garlic, 1 tablespoon olive oil, and 1 tablespoon water to the pan. Saute until garlic is soft, 1 to 2 minutes. Add butter and sesame seeds and toast 1 more minute. Spoon sesame-garlic mixture over toasted bread. For the cheese: Arrange provolone in an even layer in a baking dish and sprinkle with Parmigiano. Place in the oven to melt, 6 to 8 minutes. Remove and pour half of the gin over the cheese; ignite the gin using a long match or a click lighter. Once the flames die out add more gin and flame again. Serve with toasted baguette pieces, apples and fennel.
Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa Cooking spray 4 bunches fresh asparagus, ends trimmed Salt and freshly ground black pepper 1/2 cup garlic cloves, peeled 2 cups cooked shredded beef brisket 1/2 cup chili sauce One 4-ounce can diced green chiles 1 teaspoon chili powder 1/2 cup sour cream 1 ripe avocado, peeled and pitted 1 cup fresh tomato, diced 2 tablespoons chopped fresh cilantro leaves 1 tablespoon fresh lime juice 1 teaspoon ground cumin 8 flour tortillas 1 cup shredded lettuce 1 cup shredded Cheddar Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven. For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed. For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper. For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper. To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.
Tomatillo Cheddar Cornbread 3 cups yellow cornmeal 1 cup all-purpose flour 6 tablespoons sugar 4 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon salt 1/2 teaspoon cayenne 3 cups buttermilk 4 eggs 6 tablespoons butter, melted 2 cups shredded sharp Cheddar 1/4 cup tomatillo salsa Instructions: Preheat the oven to 425 degrees F. Spray the cake pans with nonstick cooking spray and set aside. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. In a separate bowl, whisk together the buttermilk, eggs and the butter. Mix the wet ingredients into the dry, stirring until well combined. Fold in the Cheddar, and salsa, and divide the batter between the 2 pans. Place in the top half of the oven and bake for 30 minutes, until the center is firm to the touch and top is golden. Remove from oven, let cool and slice.
Sassy 'n Spiked Pink Lemonade Pitcher 6 cups club soda 2 cups diet cranberry juice drink 1 1/2 cups or 12 ounces vodka 2 (2-serving) packets sugar-free pink lemonade powdered drink mix (about 2 teaspoons) 8 no-calorie sweetener packets Juice of 3 lemons Ice, as needed 8 slices lemon, for optional garnish Instructions: Place the club soda, cranberry juice, vodka, lemonade powder, no-calorie sweetener, and lemon juice in a pitcher and stir well. Serve over ice. Garnish with lemon slices, if using, and enjoy!
Crispy Zucchini and Potato Pancakes Vegetable cooking spray 2 pounds russet potatoes, peeled and grated 2 medium zucchini, grated 3 garlic cloves, minced 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish 1/4 cup grated Parmesan, plus 1 tablespoon 1/4 cup seasoned bread crumbs 2 egg whites, lightly beaten 2 teaspoons kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 3 tablespoons vegetable oil Olive oil, for drizzling 1 1/2 cups mascarpone cheese, at room temperature Instructions: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy. In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste. Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Beef Tenderloin with Hollandaise Diablo 1/4 cup salt 1/2 cup light brown sugar 1 (4 to 5-pound) beef tenderloin, trimmed 4 tablespoons vegetable oil 5 large egg yolks 1 1/2 cups butter, melted and very warm 2 lemons, juiced 2 teaspoons tomato paste Dash hot pepper sauce, or cayenne pepper Kosher salt Instructions: To make Beef Tenderloin: Preheat oven to 500 degrees F. In a small bowl, combine the salt and brown sugar and then pour onto a baking sheet. Roll the tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all 4 sides. Remove from the heat and place the tenderloin on a baking sheet. Finish cooking in the oven for 20 to 25 minutes, or until the internal temperature of the meat is 140 degrees F. Remove from the oven and let rest for 10 to 15 minutes while making the hollandaise sauce. Slice into 1/2-inch thick pieces and serve warm with Hollandaise Diablo. To make Hollandaise Diablo: In a blender or food processor fitted with a metal blade, pulse the egg yolks on low. With the machine running, slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, to taste, and salt, to taste. Pulse until combined. Serve over the sliced beef tenderloin.
Herbed Spaetzle 1 cup all-purpose flour 2 large eggs 1 teaspoon chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary 1/2 cup cold water 2 tablespoons unsalted butter Instructions: In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined. Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 5 to 10 minutes, until spaetzle are tender but firm; stir occasionally. Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.
Roasted Spatchcock Chicken 1 (3 1/2-pound) whole spatchcock chicken 2 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 2 heads garlic, cut in half horizontally 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 lemon, cut in half horizontally Instructions: Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper. Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down. Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.
Chocolate-Caramel-Pecan Pretzel Bites 24 pecan halves 24 mini pretzel twists 24 individually wrapped soft caramel squares 8 ounces good-quality milk chocolate, melted Instructions: Preheat the oven to 325 degrees F. Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool. Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely. Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).
\Spinnin' Chick-can Vesuvio\ 3 whole chickens, 2 1/2 to 3 pounds each Olive oil 1 tablespoon granulated sea salt, plus more for seasoning 1 tablespoon freshly ground black pepper, plus more for seasoning 4 tablespoons finely chopped fresh oregano leaves, plus sprigs for garnish 4 tablespoons finely chopped fresh parsley leaves, plus more for garnish 24 cloves garlic, divided (9 cloves chopped, 15 left whole 3 lemons, (2 zested, 1 cut in 1/2) 3 (12-ounce) cans beer 12 ounces chicken broth, divided 1 bottle dry white wine, divided 3 shallots 2 pounds baby portobello mushrooms 1 1/2 cups peas 1/2 cup finely grated fresh Romano, for garnish Lemon twists, for garnish Instructions: Preheat the grill to 350 degrees F. For the chicken: Trim the excess skin from the chickens and rinse the inside and outside, under cold running water. Pat dry with paper towels. Coat the chickens with olive oil to help the rub adhere. In a small bowl, add the sea salt, black pepper, oregano, chopped parsley, 9 cloves chopped garlic and the zest of 2 lemons. Combine well and coat the chickens with the spice mixture. Remove the beer from the cans and set aside. Rinse out the cans and pour 1-ounce of olive oil, 2 ounces of the chicken broth, and 2 ounces white wine into each can. Using 1/2 of the remaining lemon, squeeze some juice and 4 cloves of garlic into each can. Sprinkle the top of the cans with leftover spice mixture. Insert the beer cans into the chickens and arrange upright on the grill. Roast the chickens until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 hour. For the vegetables: Slice the shallots and mushrooms and add to a small bowl. Season with salt and pepper, to taste. Preheat a grill pan and add the mushroom mixture. Cook until grill marks appear and texture softens a bit. When ready, transfer the mixture to a large piece of foil. Add 3 cloves of garlic, juice from the remaining 1/2 lemon, the peas, 1-ounce of olive oil, 1-ounce of chicken broth, and 1-ounce of white wine. Carefully wrap the foil around the mixture to enclose and transfer to the grill for approximately 15 minutes. When the chickens are fully cooked, remove from the grill to a cutting board and let rest for 10 minutes. Remove the cans from the chickens, and wrap the chickens in foil, laying them breast side down. Pour the contents of the cans into a small pan and put on the hot grill. Simmer until the sauce is reduced by half. Cut the chicken with poultry sears and arrange 1/2 a chicken on each plate. Remove the vegetables from the foil and evenly divide among the plates. Drizzle the chicken and vegetables with the reduced sauce and sprinkle lightly with the Romano. Garnish with oregano sprigs, chopped parsley, and lemon twists.
Salad for Ten in Two 2 bags mixed baby greens 1/4 cup white wine vinegar 1/3 cup olive oil Instructions: Place 2 bags of mixed baby greens on buffet in a large salad bowl. Toss with white wine vinegar and extra-virgin olive oil when the guests are ready to eat, so greens do not wilt.
Plum Compote and Chocolate Sauce with Sugar Cage 3 cups apple juice 2 cinnamon sticks 1 cup white wine Juice of 2 lemons, and zests 3 pears, peeled 4 ripe plums 2 tablespoons blackberry brandy 2 teaspoons sugar 2 tablespoons red wine 1 cup water 1/2 cup sugar Cooking oil spray Instructions: Bring all 4 ingredients to a boil, reserving 1/4 cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy; Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft. Cool on sheet pan until serving; In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown. At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest. Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.;
Basic Crepes 4 large eggs 1/4 cup melted unsalted butter, plus more for the pan 1 cup all-purpose flour Kosher salt 2 cups whole milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups whole milk Kosher salt 1/2 cup grated Gruyere 1 bunch asparagus 1 tablespoon unsalted butter 2 shallots, sliced 1/2 cup dry white wine 1 1/2 cups cooked chicken 1 cup cherry tomatoes 1 tablespoon chopped basil, plus more leaves for garnish Kosher salt and freshly ground black pepper Instructions: Make the crepes: Whisk the eggs together in a medium-size mixing bowl. Slowly add the melted butter and whisk until combined. Sift in the flour and salt and stir until combined. Slowly add in the milk. The batter should be runny. Strain the batter and let it rest, refrigerated, for at least 1 hour. When you are ready to cook, put a little melted butter into a nonstick pan and put it over medium heat. Ladle the crepe batter into the pan tilting the pan while adding the batter to completely and evenly coat the bottom of the pan. This will take a little practice; usually the first crepe gets scrapped. Once the edge of the crepe begins to pull away from the pan, after about 1 to 2 minutes, use a spatula to get under the crepe and use your fingers to turn it over. The crepe should be golden brown. Cook for 1 minute on the other side, remove it from the pan, and put it onto a plate. Repeat making and stacking crepes, adding more butter to the pan as needed, until all the batter has been used. Make the bechamel: In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 3 to 4 minutes to cook out the raw flour flavor, but do not let it brown. Pour in the milk, whisking constantly to avoid lumps. Season with salt, lower the heat to medium, and cook until the sauce thickens, about 5 minutes. Remove the pan from the heat and stir in the cheese. Keep warm. For the filling: Bring a large pot of salted water to a boil over medium heat. Add the asparagus and blanch for about 1 minute, just enough time to set the color but not to overcook it. Immediately plunge the asparagus into a bowl of salted ice water to stop the cooking. When the asparagus is cool, drain and cut it into 1-inch pieces, keeping the tips aside. Heat a medium skillet over medium-high heat. Add the butter and shallots and cook until the shallots are soft, about 5 minutes. Pour in the wine and let it reduce by half. Add the chicken, tomatoes and chopped basil and cook until they are warmed through, about 3 minutes. Add the asparagus and 1 cup of the reserved bechamel. Taste and adjust the seasoning. Lay a crepe on your work surface. Spoon a couple of tablespoons of the chicken mixture down the center of the crepe. Roll up the crepe like a cigar. Repeat with remaining crepes and filling. (Alternately, spoon the filling mixture over 1 half of the crepe, fold the crepe in half, then in half again to form a triangle). To serve, put 2 crepes onto each serving plate. Spoon some of the bechamel sauce over the crepes and garnish with the reserved asparagus tips and some basil leaves. Serve immediately.
Grilled Corn on the Cob with Cilantro Pesto 4 ears corn on the cob, husks removed 1/2 cup Cilantro Pesto, recipe follows 1/4 cup grated Cotija cheese (feta or Parmesan may be substituted) 1 bunch cilantro, leaves washed and drained 3/4 cup canola oil 1/4 cup Roasted Green Pumpkin seeds, recipe follows 1/2 cup grated Cotija cheese (can substitute feta or Parmesan) 2 cloves garlic, chopped, optional 1/2 cup green pumpkin seeds 1 tablespoon canola oil 2 teaspoons chili powder Salt Instructions: Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes. Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve. In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside. Yield: 3/4 cup Preheat the oven to 450 degrees F. Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine. Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes. Set aside until cool. Yield: 1/2 cup
Ravioli 1/4 recipe Alton Brown's Meatloaf, recipe follows 1 tablespoon balsamic vinegar 3 tablespoons grated Parmesan 1/2 teaspoon dry oregano Fresh Pasta Dough, recipe follows 1 egg mixed with 1 teaspoon water (eggwash) 2 tablespoons butter 1 tablespoon sliced sage 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground sirloin 18 ounces ground chuck 1 1/2 teaspoons kosher salt 1 egg 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt Instructions: In a bowl, combine the Meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside Using the Fresh Pasta recipe, roll out your dough either by hand or by machine. After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles. In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer. In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. By Food Processor: In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
Crispy Garbanzo Beans Two 15-ounce cans garbanzo beans, drained and rinsed 4 strips bacon Salt 1 sprig fresh rosemary Instructions: Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.) Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook. Preheat the oven to 400 degrees F. Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.) Let cool to room temp before serving.
Spicy Chicken Scarpariello 2 stalks broccoli (about 1 1/4 pounds), florets and tender stems chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (about 8 ounces each) 1 red bell pepper, chopped 4 cloves garlic, smashed 1 1/2 teaspoons chopped fresh oregano 1/2 cup dry white wine 1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine 3/4 cup low-sodium chicken broth 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes. Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate. Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes. Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.
Chocolate Dipped Biscotti 8 pieces store bought biscotti 8 ounces semisweet chocolate Instructions: Melt chocolate over a double broiler. Transfer to a small bowl and let guests dip their own biscotti.
Collard Greens 3 large bunches collard greens (about 4 1/2 pounds) 2 tablespoons olive oil 1/2 teaspoon red pepper flakes 3 cloves garlic, minced 1 pound smoked turkey wings or legs, chopped into 1 1/2- to 2-inch pieces 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 2 cups low-sodium chicken broth 1/4 cup plus 2 tablespoons apple cider vinegar Instructions: Rinse and dry the collard greens. Cut each leaf in half and remove and discard the center rib. Stack a few leaves on top of each other, roll together tightly and thinly slice. Continue with the remaining leaves. Set aside. Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the red pepper flakes and garlic and cook for 30 seconds. Add the smoked turkey and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Add about a third of the collard greens, then sprinkle with about a third each of the garlic powder, onion powder and paprika; repeat 2 more times with the remaining greens, garlic powder, onion powder and paprika. Season with 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and vinegar and stir or toss to incorporate (a pair of tongs works great for this). Reduce the heat to low and cover the pot. Cook, stirring occasionally, until the greens are wilted, tender and darker in color, 30 to 40 minutes. Add salt and pepper to taste.
Buttery Pistachio Cake with Cream Cheese Buttercream and Blackberry Compote Nonstick cooking spray 2 1/4 cups sugar 1 1/2 cups pistachios, chopped 2 1/4 cups (4 1/2 sticks) unsalted butter Pinch kosher salt 1 teaspoon vanilla extract 10 large eggs 1 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 pint blackberries 1/4 cup sugar Juice of 1/2 lemon 1 pound sugar 1 cup water 1/3 cup cornstarch 1 pound white chocolate chips 1 teaspoon vanilla extract 3 cups (6 sticks) unsalted butter, at room temperature 4 ounces cream cheese, at room temperature Instructions: For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray. In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely. For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool. For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature. Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined. To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.
Stuffed Portobello Mushrooms 2 tablespoons olive oil, plus more for drizzling 1/4 cup sauerkraut 3 cloves garlic, minced 1/2 shallot, minced 8 ounces ground beef 1/2 cup beef stock 1 cup mixed mushrooms, chopped Salt and freshly ground black pepper Pinch cayenne 2 tablespoons sauerkraut brine 2 portobello mushrooms, stemmed 1/2 cup breadcrumbs 4 ounces cream cheese Instructions: Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon. Preheat the broiler. Drizzle the mushroom caps with olive oil and stuff with the beef mixture. In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.
Fried Garlic and Baby Spinach Saute 1/2 cup canola oil 6 cloves of garlic, thinly sliced 4 cups baby spinach 1/2 tablespoon Chinese vinegar Salt and white pepper to taste Instructions: In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning.
Fillet of Beef Bourguignonne 1 (3-pound) filet of beef, trimmed Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper 3 to 4 tablespoons good olive oil 1/4 pound bacon, diced 2 garlic cloves, minced 1 1/2 cups good dry red wine, such as Burgundy or Chianti 2 cups beef stock 1 tablespoon tomato paste 1 sprig fresh thyme 1/2 pound pearl onions, peeled 8 to 10 carrots, cut diagonally into 1-inch-thick slices 3 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild) Instructions: With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter. In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked. With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender. Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.

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