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Tagliatelle Bolognese Sauce 2 tablespoons extra-virgin olive oil 2 carrots, diced 2 celery stalks, diced 1 large white onion, diced 3 cloves garlic, minced 1 pound ground beef 1 pound diced beef 2 teaspoons smoked paprika 2 teaspoons sea salt 1 teaspoon ground black pepper 1 cup beef broth 1 cup dry white wine 10 basil leaves 2 bay leaves One 28-ounce can peeled San Marzano tomatoes Fresh tagliatelle pasta and shaved Parmesan, for serving Instructions: Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes. Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes. Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.
Chicken Chopped Mediterranean Salad with Feta Vinaigrette 2 precooked chicken breasts, diced 1 (10-ounce) bag romaine hearts 1 English cucumber, sliced 1 cup chopped kalamata olives 1/2 medium red onion, diced 1/2 cup red wine vinaigrette 1 teaspoon Greek seasoning (recommended: Spice Islands) 1/2 cup crumbled feta cheese, plus extra for garnish 3 Roma tomatoes, sliced, for garnish Instructions: In a bowl large enough for tossing salad, add diced chicken breast. Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside. In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously. Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
Cheese Straws 1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed 1 tablespoon butter, melted 1 cup grated Cheddar 1 teaspoon cayenne 3/4 cup grated Parmesan 1 large egg Instructions: Line a baking sheet with parchment. Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes. Preheat the oven to 400 degrees F. Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.
Grandma's Tepong Pork 1/4 cup vegetable oil One 9- to 10-pound whole pork shoulder, skin-on, bone-in 2 medium onions (291 grams, 10.3 ounces), quartered 4 cloves garlic (26 grams, .9 ounces), smashed 2-inch piece peeled ginger (40 grams, 1.4 ounces), minced (about 3 tablespoons) 10 cloves 6 whole star anise pods 3 tablespoons dark brown sugar 1 cup dark soy sauce 1 cup sherry vinegar or sherry cooking wine 6 large eggs Instructions: Preheat the oven to 325 degrees F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Sear the pork skin-side down until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onion, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes. Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot skin-side down and cover with water (about 10 cups). Bring the mixture to a boil over medium-high heat. Cover and transfer the pot to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours. Meanwhile, place the eggs in a medium pot and cover by 2 inches with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 to 5 small slits into the whites of each egg. Refrigerate the eggs until needed. Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs on the side.
Marinara Sauce 2 1/2 pounds ripe tomatoes, peeled, seeded and chopped or 28-ounce canned plum tomatoes, with juice, chopped 1/4 cup olive oil 2 cloves garlic, finely minced 1/4 cup basil leaves, finely chopped 1/4 cup parsley, finely chopped Salt and pepper Instructions: Place all ingredients in a pot. Simmer until sauce is thickened, 10 minutes. If necessary, place sauce in a food processor and pulse until smooth. For grilled tomato sauce, rub tomatoes with oil, then grill until charred. Puree tomatoes and add to Sauteed onions. Season with salt and pepper. For roasted tomato sauce, halve tomatoes and roast, coated with oil and sprinkled with salt and pepper on a sheet pan in 375 degree oven for 45 minutes. Puree in a blender and season with fresh basil and salt and pepper.
Frozen Strawberry Margaritas 2 cups frozen strawberries 4 ounces blanco tequila 1 1/2 ounces agave 1 ounce lime juice Ice 1 ounce mezcal 2 strawberries, for garnish Instructions: Blend the frozen strawberries, tequila, agave, lime juice and some ice in a blender. Pour into 2 glasses; top each with 1/2 ounce mezcal. Garnish with a strawberry.
Smoked Salmon Tartines 8 slices whole-grain bread, sliced 1/4 inch thick, toasted 2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick 1 lemon, halved Kosher salt and freshly ground black pepper 8 slices smoked salmon (about 8 ounces) Gravlax Sauce, recipe follows 1 small red onion, halved and thinly sliced crosswise in half-rounds Dill fronds, for serving 2 tablespoons Dijon mustard 1 tablespoon honey mustard 1 teaspoon whole-grain mustard 1/2 teaspoon ground mustard 1 1/2 tablespoons sugar 2 1/2 tablespoons good white wine vinegar 2 1/2 tablespoons good olive oil 1 1/2 tablespoons grapeseed oil 2 tablespoons minced fresh dill 1/2 teaspoon kosher salt Instructions: Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread. Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side. Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
Toasted Coconut Cake With Coconut Filling and Buttercream 2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake) 2 1/4 cups cake flour, plus more for the pans 1 cup whole milk, at room temperature 6 large egg whites, at room temperature 1 vanilla bean, split lengthwise, seeds scraped out and reserved 1/2 teaspoon pure vanilla extract 1 3/4 cups granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 3/4 cup Coconut Custard, recipe follows, cold 3/4 cup heavy cream, cold 3 sticks unsalted butter, at room temperature 1/3 cup confectioners' sugar 3/4 cup Coconut Custard (see below) Pinch of salt Coconut Simple Syrup, recipe follows 2 cups sweetened flaked coconut, lightly toasted, for garnish 3/4 cup whole milk 3/4 cup unsweetened coconut milk 1/2 vanilla bean, seeds scraped out, bean and seeds reserved 4 large egg yolks 1/3 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons coconut rum (recommended: Malibu) 1/2 teaspoon pure vanilla extract 1 tablespoon granulated sugar 3/4 cup sweetened flaked coconut Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes. Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form. Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth. Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top. Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat. Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours. Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.
Maple Cream Berries and Walnut Ice Cream 1/2 cup maple syrup 1 cinnamon stick A few grates of fresh nutmeg 1 cup heavy cream 2 pints mixed berries, black, raspberry and blue or, halved strawberries 1 pint black walnut or maple walnut ice cream Instructions: Combine maple syrup, cinnamon stick, nutmeg and cream in a small pot, bring to a bubble, reduce heat to low and simmer for 20 minutes. Remove from heat and combine with berries. Serve warm berries in small bowls topped with scoops of ice cream.
Summer Green Pea Salad 4 cups shelled fresh young green peas 3 tablespoons garlic-flavored olive oil 2 tablespoons balsamic vinegar 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/4 cup chopped red onion 2 tablespoons chopped scallions 3 tablespoons chopped fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.;
Bonus Waffle Recipe: Waffle Crumbles 1 frozen low-fat waffle 2 teaspoons brown sugar (not packed) 1/8 teaspoon cinnamon Instructions: Serving suggestion: light ice cream or yogurt Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. Lightly toast the waffle, and then tear it into pieces. Place the pieces in a blender or food processor, and pulse until they are reduced to crumbs. Place the crumbs in an even layer on the baking sheet, and sprinkle with brown sugar and cinnamon. Bake in the oven until crispy, 5 to 7 minutes. Serve over light ice cream or yogurt. Enjoy!
Sunny's Pantry Bars 1 cup salted peanuts, gently chopped 2 tablespoons flour 2 tablespoons light brown sugar 3 tablespoons cold butter, cubed Kosher salt 1 stick, plus 1 tablespoon butter, at room temperature 3/4 cup creamy peanut butter 3/4 cup light brown sugar 1 egg 1/2 teaspoon vanilla extract 1/2 teaspoon baking powder 1 1/2 cups flour 1/2 cup chocolate chips 1/2 cup sweetened coconut flakes 1 cup strawberry jam Instructions: Heat the oven to 350 degrees F. Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan. To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside. To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour then fold in the chocolate chips and shredded coconut. Press into the bottom of the prepared dish, then spread the jelly over the entire dish. Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing.
Boston Cream Pie 1 1/2 cups unbleached all-purpose flour, plus more for the pan 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), at room temperature, plus more for the pan 3/4 cup sugar 1/4 teaspoon grated lemon or orange zest 2 large eggs, at room temperature 2 teaspoons vanilla extract 2/3 cup milk 1 1/4 cups milk 3 large egg yolks 1/4 cup sugar 2 tablespoons cornstarch Pinch fine salt 1 tablespoon unsalted butter 1 1/2 teaspoons vanilla extract 1/2 cup heavy cream, chilled 4 ounces bittersweet chocolate, finely chopped 1 1/2 teaspoons light corn syrup 1/2 cup heavy cream Instructions: To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside. Sift the flour, baking powder, and salt into a medium bowl, and set it aside. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined. Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely. To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat. In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour. Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake. To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake. To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.
10-Minute Green Gazpacho and Smoky Quesadilla 1/2 cup sour cream 1 English cucumber roughly chopped (about 8 ounces) 1 small clove garlic, grated 1 scallion, thinly sliced, white and green parts separated 1 scallion, thinly sliced, white and green parts separated Fine salt 1 medium green tomato, roughly chopped (about 8 ounces) 1/3 cup extra-virgin olive oil, plus more for drizzling One 15-ounce can cannellini beans, strained and rinsed Freshly ground black pepper Four 8-inch flour tortillas 6 slices smoked gouda cheese (about 6 ounces) Sliced pickled jalapenos, for serving Instructions: Preheat the broiler with a rack set about 4 inches from the heat source. Put 1/4 cup of the sour cream, 1/4 cup iced water mixed with ice cubes, the sliced cucumbers, garlic, scallion whites and a large pinch salt in a blender. Blend until mostly smooth, then add the tomatoes. Blend until smooth, then remove the small cap on the lid of the blender and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas. Place the cannellini beans and a pinch black pepper in a bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet without letting them overlap. Brush one side of the tortillas with some of the remaining olive oil. Flip, so the oiled side is directly on the baking sheet. Divide the mashed cannellini beans between the two tortillas and use a fork or your fingers to spread the mixture evenly on the tortillas, leaving a 1/2-inch border around the edge. Lay 3 pieces of the cheese on top of the beans on each tortilla (it is okay if the cheese overlaps slightly). Top with the remaining 2 tortillas and brush the tops of the tortillas with the remaining oil. Place the quesadillas under the broiler and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Use a spatula to flip the quesadillas and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 additional minute. Cut each into 6 wedges. To serve, ladle (or pour directly from the blender carafe) the soup in to 4 chilled bowls and drizzle with additional olive oil and several grindings of freshly ground black pepper and some of the sliced green scallions. Serve 3 pieces of quesadilla on the side of each bowl of soup along with a dollop of the remaining sour cream and some pickled jalapenos.
Candied Bacon Nonstick cooking spray, for the rack 1 pound thick-cut bacon 1/3 cup sorghum (or molasses) 1/2 cup firmly packed light brown sugar 1 tablespoon coarsely ground black pepper Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Coat the rack with nonstick cooking spray. Arrange the bacon slices on the wire rack in a single layer. Brush the bacon slices with half the sorghum. Sprinkle with half the brown sugar and half the pepper, pressing to adhere to the sorghum. Turn the bacon over and repeat the process with the remaining sorghum, brown sugar and pepper. Bake until the fat renders, 20 to 25 minutes. Let stand 5 minutes. (The bacon will crisp as it stands.)
Chocolate Marble Love Cake Unsalted butter, for the pan All-purpose flour, for the pan One 16.5-ounce box vanilla cake mix (plus ingredients called for on the box) 32 ounces part-skim ricotta 3/4 cup sugar 1/4 cup cocoa powder 1 teaspoon vanilla extract 4 large eggs 16 ounces mascarpone One 3.4-ounce box vanilla instant pudding mix 1 cup whole milk 2 ounces bittersweet chocolate (in a block or bar) Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan. Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside. Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack. Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.
Air Fryer Tostones 2 large green plantains, sliced into 3/4-inch-thick rounds 1 tablespoon vegetable oil Kosher salt Sea salt Salsa verde, for serving Instructions: Preheat a 6-quart air fryer to 350˚ F. Toss the plantains with the vegetable oil and 3/4 teaspoon kosher salt. Add to the air fryer basket in an even layer and cook until tender, 3 to 4 minutes per side. Transfer the plaintains to a large piece of parchment and cover with another piece of parchment; smash each plantain with the bottom of a glass. Increase the fryer temperature to 400˚ F. Return the plantains to the fryer in an even layer (it\u2019s OK if they overlap slightly) and continue cooking until crisp, about 4 more minutes per side. Sprinkle with sea salt. Serve with salsa verde.
Wharf Rat Crab Cakes 1 pound jumbo lump crab meat 1 to 2 cups bread crumbs 2 cups mayonnaise 1 egg 2 tablespoons Dijon mustard 2 tablespoons Old Bay Seasoning 1 tablespoon Worcestershire Sauce 1 tablespoons horseradish 1 lemon, juiced Instructions: Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat. In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet. Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entree). Thoroughly heat crab cakes for 10 to15 minutes at 375 degrees and finish under the broiler to brown the top. Crab cakes can also be pan-fried.
BBQ Pulled Pork with Carolina Sauce 2 quarts cider vinegar 2 cups ketchup 1/2 cup sugar 1/4 cup molasses 1/4 cup dry mustard 1/4 cup soy sauce 1/4 cup tomato paste 1/4 cup Worcestershire sauce 1/8 cup red pepper flakes 1/8 cup salt Pinch freshly ground black pepper 2 cups soy sauce 1 1/2 cups salt, plus more for seasoning 1/2 cup sugar 1/4 cup honey 1/4 cup molasses 2 pork butts, about 6 pounds total weight Freshly ground black pepper Instructions: For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed. For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.
Salmon with Chermoula Sauce and Couscous 1/2 cup packed fresh cilantro 1/4 cup packed fresh parsley leaves, plus 2 tablespoons chopped 2 cloves garlic 2 teaspoons ground cumin 2 teaspoons ground coriander Finely grated zest and juice of 1 lemon, plus wedges for serving 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 small zucchini, finely chopped 2 teaspoons spicy harissa sauce (such as Mina) 1 cup couscous 4 5-ounce salmon fillets (about 1 inch thick) Instructions: Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper. Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt. Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.
Peep Cake Unsalted butter, for the pans All-purpose flour, for the pans 2 18.25-ounce boxes yellow cake mix, plus required ingredients 1 1/2 cups sugar 1/2 teaspoon cream of tartar Pinch of salt 3 large egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 teaspoon yellow food coloring Yellow sanding sugar, for coating Small chocolate disks (such as melting wafers) Instructions: Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl. Make both cake mixes; divide the batter among the pan and bowls. Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and 50 minutes for the large bowl. Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely. Trim the flat sides of the bowl cakes with a serrated knife to make level. Using a chef's knife, cut the 4 corners off the rectangular cake, as shown; set aside 3 of the cake triangles for the tail and beak. Put the flat cake on a cake board or platter; use toothpicks to attach 2 cake triangles to a short end for the tail. Position the large bowl cake on the flat cake as shown, then top with the small bowl cake; insert a skewer through the cakes to secure. Trim another cake triangle to make a beak; attach to the small bowl cake with toothpicks. Make the frosting: Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes. Beat in the vanilla and almond extracts and the food coloring. Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape. With the edge of an offset spatula, use some frosting to extend the beak and tail. Coat the cake with yellow sanding sugar. Refrigerate, uncovered, 15 minutes. Press the chocolate disks into the frosting for eyes. Remove the skewer and toothpicks as you cut the cake.
Lentil Salad 2 cups dried lentils, picked over for stones 1 clove garlic Juice of one lemon 1/2 cup olive oil 1/4 cup finely chopped parsley 4 plum tomatoes, chopped 1/2 cup diced green bell pepper 1 teaspoon dried basil Salt and pepper Instructions: In a large saucepan, bring 1 quart of water to a boil. Season water and stir in lentils. Reduce heat to a simmer and cook lentils for 20-30 minutes or until just tender. The lentils should not be mushy. Drain off any remaining liquid. Begin chopping the garlic clove and sprinkle with some salt. Using the flat side of the knife mash the garlic into a paste. In a medium bowl, whisk together the lemon juice and garlic paste. Whisk the olive oil into the lemon juice in a thin stream. Stir in the parsley, tomatoes, green pepper and basil. Gently mix in the drained lentils and toss to coat. Season to taste with salt and pepper
Hot Dog Pizza Pockets 1 large egg One 17.3-ounce box frozen puff pastry, thawed 8 hot dogs 1/3 cup pizza sauce, plus more for dipping 1 1/2 cups grated mozzarella (about 6 ounces) 2 ounces pepperoni slices, cut into quarters 2 tablespoons Italian seasoning 1/4 cup shredded Parmesan (about 2 ounces) Instructions: Preheat the oven to 375 degrees F. Whisk the egg in a small bowl with a fork until blended; set the egg wash aside. Unfold one of the sheets of puff pastry and roll it out flat; cut into 4 squares. Roll one of the squares into a 6-inch square. Place a hot dog on the right edge of the square. Spread 2 teaspoons of the pizza sauce to the left of the hot dog, leaving a 1/2-inch border of dough uncovered on the left side and a 1/4-inch border on the top and bottom. Sprinkle 2 heaping tablespoons of the mozzarella and about 12 pieces of the pepperoni on top of the pizza sauce. Brush the uncovered edges of the dough with a little egg wash. Tightly roll the dough from the hot dog side to the egg wash side and press down on the seam to seal it. Pinch the top and bottom of the pocket closed and tuck the dough under. Place on a parchment-lined baking sheet and continue with the remaining ingredients, including cutting the second sheet of puff pastry to wrap the remaining hot dogs. Prick the wrapped hot dogs with a fork 3 times diagonally along the length of each, then brush with the egg wash. Sprinkle each with about 3/4 teaspoon Italian seasoning and 1 1/2 teaspoons Parmesan. Bake until puffed and golden brown, about 25 minutes. Allow to cool 10 minutes before serving with extra pizza sauce on the side.
Mezcal Stalk Worm salt (or kosher salt mixed with chili powder) 1 3/4 ounces mezcal 3/4 ounce orange liqueur (such as Cointreau) 1 3/4 ounces pineapple juice 3/4 ounce fresh lemon juice 1/2 ounce agave nectar Dried pineapple and pineapple leaf, for garnish Instructions: Spread some worm salt on a small plate. Moisten the rim of a short glass with water; dip in the worm salt. Fill with ice. Combine the mezcal, orange liqueur, pineapple juice, lemon juice and agave in a cocktail shaker with ice. Shake well and double strain into the prepared glass. Garnish with the dried pineapple and pineapple leaf.
Portobello Mushroom Grilled Cheese 2 slices Pumpernickel Rye bread 4 slices Boar's Head Gold Label Switzerland Swiss® Cheese 1 portobello mushroom cap Instructions: On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.
Chocolate Chip-Peanut Butter Torte 2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container) 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 egg 1 cup miniature semisweet chocolate chips 1 cup chopped honey-roasted peanuts 1 cup butterscotch chips 1/4 cup peanut butter 1/4 cup chocolate-flavor syrup Instructions: Heat oven to 350 degrees F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly. In medium microwavable bowl, microwave butterscotch chips uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts. Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator. Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut.
Napa Spritz 1/2 ounce lavender honey 1/2 ounce freshly squeezed Meyer lemon juice 1/2 ounce dry vermouth, such as Vya Whisper Dry Vermouth 1 ounce gin, such as 209 Gin About 2 ounces sparkling seltzer Sprig of fresh lavender Instructions: Place the honey, lemon juice, vermouth and gin in the base of a cocktail shaker filled with ice. Put the top on the cocktail shaker and shake. Using a strainer, pour the mixture into a glass, add ice and top off with the seltzer. Crush the fresh lavender in your hand and garnish the cocktail. Serve with a straw.
Zucchini Oreganata 2 tablespoons extra-virgin olive oil 1 1/2 pounds zucchini, sliced 1/4-inch thick 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano 1 tablespoon finely chopped fresh oregano leaves 1 teaspoon dried oregano Salt and pepper Instructions: In a large frying pan over medium high heat, heat olive oil. Add sliced zucchini and saute for 3 to 4 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer for 5 to 7 minutes or until zucchini is crisp-tender. Adjust seasoning with salt and pepper and serve.
Tomato Garnish 4 vine ripened tomatoes. 1 tablespoon capers, drained 1 tablespoon sherry wine vinegar Touch of olive oil Salt and freshly ground black pepper Snipped chives Instructions: Peel, seed and dice the tomatoes; season them to taste with capers and vinegar and just a touch of oil; season with salt and pepper. Place a bed of the diced tomatoes on each diner's plate, leaving enough room in the center for the shad. When the shad is out of the oven, center it in the middle of the tomatoes and garnish with chives.
Cornbread Stuffing with Ham 1 stick unsalted butter, plus more for the baking dish 2 sweet onions, chopped 4 stalks celery, chopped 1 small bunch mustard greens, stemmed and chopped (about 8 cups) 1 pound tasso ham or ham steak, cut into ½-inch cubes 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 3 cups low-sodium turkey or chicken broth Kosher salt and freshly ground pepper 2 large eggs 8 cups 1/2-inch stale cornbread cubes (preferably not sweet; 12 ounces) 8 cups 1/2-inch stale country white bread cubes (12 ounces) Instructions: Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat. Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
Roast Goose 1 cup honey 1 cup white vinegar Enough water to cover the goose One 10 to 12 pound fresh goose 2 tablespoons salt 2 tablespoons freshly ground black pepper 2 bay leaves 2 tablespoons dried thyme 2 tablespoons dried rosemary 4 cloves garlic 1 small onion 2 tablespoons olive oil 1/2 cup flour 3 cups chicken stock Instructions: Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle. Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil. Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees. Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
Banana Pudding Cake Nonstick cooking spray, for spraying the pan All-purpose flour, for dusting the pans 3 ripe bananas 2 teaspoons freshly squeezed lemon juice 3/4 cup (1 1/2 sticks) unsalted butter, softened 2 cups granulated sugar 3 large eggs One 11-ounce box vanilla wafers, crushed 1 cup buttermilk 2 teaspoons vanilla extract 2 large eggs 1/4 cup granulated sugar 1 tablespoon all-purpose flour 1 tablespoon cornstarch Pinch salt 1 cup milk 1/4 teaspoon vanilla extract Confectioners' sugar, for sprinkling Instructions: For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely. For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes. Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.
Rosalynn Carter's Cream of Broccoli Soup-with No Cream 1 medium onion, chopped 1 clove garlic, crushed 1 tablespoon vegetable oil 1 bay leaf 1 pound green broccoli, chopped 1 small potato, chopped 2 1/2 cups light vegetable stock Salt and pepper, to taste 1/2 lemon, juiced Low-fat plain yogurt Instructions: Saute onion and garlic in the oil until soft, 3 to 4 minutes. Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool. Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.
Chocolate Pudding Frosted Cupcakes 1 1/2 cups cake flour 1 1/2 cups sugar 3/4 cup Dutch process cocoa powder 1 1/2 teaspoons baking soda 1 1/2 sticks (12 tablespoons) butter, room temperature 3/4 cup buttermilk 2 large eggs 2/3 cup freshly brewed coffee, cooled to room temperature Chocolate Pudding Frosting, recipe follows 1 pint heavy whipping cream, very cold 1/4 cup sugar 1 teaspoon vanilla extract One 3.9-ounce box dry pudding mix, chocolate fudge flavor Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. Sift together the flour, sugar, cocoa powder and baking soda and add to the bowl of a stand mixer. Add the butter, buttermilk and eggs and beat on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the coffee and beat until fully incorporated. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Transfer the pans to wire racks and allow the cupcakes to cool completely. Remove the cupcakes from the muffin pans and spread each with frosting. In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.
Fried Okra Canola oil, for frying 1 pound okra Salt 10 fresh sage leaves Instructions: Fill a large pot with enough oil to reach 2 inches up the sides of the pot. Heat oil to 360 degrees F. Thinly slice okra lengthwise. In batches, fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel-lined plate and sprinkle with salt. Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to a paper towel-lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature.
Rainbow Rice Pilaf 2 tablespoons olive oil 1/2 yellow onion, diced 1/2 cup diced celery (from 1 rib) 1 orange bell pepper, seeded and diced 1 1/2 cups long-grain rice 1/2 cup orzo 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon minced fresh thyme Kosher salt and freshly ground black pepper 4 cups vegetable broth 1/2 cup dried cranberries 1/4 cup toasted sliced almonds 1/4 cup chopped fresh parsley Instructions: Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
Crumpets 1 1/4 cups milk 3 1/2 cups all-purpose flour 1 1/4 cups water, lukewarm 2 tablespoons unsalted butter, melted and cooled 1 tablespoon clover honey 2 1/2 teaspoons instant yeast 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt Nonstick spray Whipped Butter, for serving, recipe follows Orange-Blueberry Marmalade, for serving, recipe follows 1 cup cold heavy cream Pinch sea salt 8 medium oranges 4 lemons 2 cups fresh blueberries 6 cups sugar 2 pouches liquid fruit pectin Instructions: In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour. Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter. Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes. Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch. Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade. Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving. Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.
Robiola and Mushroom Grilled Cheese \Soldiers\ with Butternut Squash Soup 8 ounces Robiola cheese Olive oil, for coating the pan 1 clove garlic, smashed 12 shiitake mushrooms, stemmed and julienned 1 teaspoon fresh marjoram, chopped 8 slices rye bread 1/2 stick (4 tablespoons) unsalted butter, at room temperature 8 slices Fontina cheese Olive oil, for coating the pan 1 large butternut squash, peeled and cut into 1-inch cubes 2 Yukon gold potatoes, cut into 1-inch cubes 1 large Spanish onion, cut into 1/2-inch dice 1 Granny Smith apple, peeled and cut into 1-inch cubes 1/2 bulb fennel, cut into 1/2-inch dice 2 cloves garlic, chopped Kosher salt 2 cups white wine, such as Chardonnay 3 cups vegetable stock Pinch red pepper flakes Pinch sugar 1 cup heavy cream Oyster Mushroom Chips, recipe follows Minced chives, for garnish 1 1/2 pounds oyster mushrooms, stemmed and torn into bite-size pieces Extra-virgin olive oil Kosher salt 1/4 teaspoon crushed red pepper, or to taste Instructions: For the grilled cheese soldiers: Place the Robiola in the freezer to firm up. Add enough oil to coat the bottom of a medium saucepan, add the garlic and cook over medium heat. Remove the garlic when aromatic and add the mushrooms. Saute until golden brown, remove from the heat and add the marjoram. Preheat a griddle pan over medium heat. Cut the Robiola into 8 slices. Butter one side of each bread slice. On each of the unbuttered sides of 4 slices place 2 Fontina slices, some of the mushrooms and 2 of the Robiola slices. Place on the griddle butter-sides down. Place the other four slices of bread on top, buttered-sides up. Flip over when the undersides of the sandwiches are golden and crispy, applying pressure with another pan or grill press. Remove from the griddle when the second sides are golden and the cheese has fully melted. Cut off the edges and slice each sandwich into two 1 1/2-inch rectangles. For the butternut squash soup: Add enough oil to coat the bottom of a large pot and place over medium-high heat. Add the squash, potatoes, onion, apple, fennel and garlic and season with salt. Stir to coat the mixture with the oil and sweat, 5 to 6 minutes. Add the wine to deglaze the pan and cook until reduced by half. Add the vegetable stock and season with salt and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the squash is falling apart, 35 to 40 minutes. Add water if necessary to keep the squash submersed. Puree the soup with a handheld immersion blender. If using a countertop blender, cool the mixture for about 5 minutes and carefully add it to the blender. Blend until very smooth and velvety. Check the consistency. If it is too thick add water to thin it. Season to taste, adding the sugar if needed. Whip the cream in a large bowls until it holds its shape in soft peaks. Refrigerate until ready to use. Ladle the soup into serving bowls and top each with a dollop of the whipped cream and some chopped Oyster Mushroom Chips. Garnish with minced chives. Serve with the grilled cheese soldiers. Preheat oven to 375 degrees F. Put the mushrooms in a large bowl and toss with olive oil until lightly coated; season with salt and red pepper. Using two baking sheets, spread the mushrooms in a single layer; you don¿t want them to overlap. Roast the mushrooms for 10 to 12 minutes, or until brown and \cooked on\ or stuck to the baking sheet. Remove from the oven and let cool for 5 minutes. Use a bench scrape to get the mushroom chips off the bottom of the baking sheet.
Duck Breast with Pomegranate Apple Glaze 1 tablespoon grapeseed oil 1 duck breast, skin-on 1/2 teaspoon curry powder Kosher salt 3 tablespoons unsalted butter, at room temperature 1/2 Pink Lady apple (or other crisp, firm apple) peeled, cored, and finely diced 1/8 onion, finely diced 1/8 cup pomegranate juice Pinch sugar, if needed Grapeseed oil, for cooking 1/4 carrot, peeled and julienned 8 snow peas, julienned 1/4 small daikon, julienned Kosher salt and freshly ground black pepper Instructions: For the duck breast: Heat a medium saute pan over medium-high heat and add the oil. Cut a crosshatch pattern into the skin of the duck breast, being careful to not cut through to the flesh. Season the skin side with the curry powder and the flesh side with some salt. Place in the pan, skin-side down. Cook, to render of some of the fat and crisp up the skin, 5 to 7 minutes. Flip, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Remove from the pan and allow the meat to rest for 5 minutes. For the pomegranate apple glaze: Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Add the apple and onion and saute until onion is just translucent. Deglaze the pan with the pomegranate juice, then allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with sugar if the sauce tastes too tart. For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Add the julienned vegetables and season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are just softened, 3 to 5 minutes. Slice duck breast and serve with sauce on top and vegetables on the side.
Cha Yen 4 cups water 3/4 cup Thai tea 1 1/2 cups Sugar Syrup, recipe follows Crushed ice or ice cubes to fill each glass 1 to 1 1/2 cups evaporated milk or half-and-half (3 to 4 tablespoons per glass) 1 cup sugar 1 cup water Instructions: In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink. When the water boils, add the tea and remove the pan from the heat. The tea will float to the top until you stir gently to coax it into the water. When all of the tea leaves are wet, let it steep for 3 minutes. Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind. Pour the tea back and forth between the pitcher and the saucepan 7 times as it becomes darker and stronger, ending up with the tea in the saucepan. Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher. Add the syrup and stir to dissolve. Cool to room temperature, cover and chill until serving time. To serve, fill tall glasses with crushed iced. Add 3/4 cup of the chilled Thai tea per glass. Top off each glass with 3 to 4 tablespoons evaporated milk. Serve as the milk cascades over the ice and swirls into the tea. Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat. Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes. Remove from the heat and cool to room temperature. Pour the cooled syrup into a jar with a tight-fitting lid, cover, and store at room temperature for 1 week, or in the refrigerator for several weeks.
Sherry Tea Cakes and Glaze 3/4 cup vegetable oil 4 eggs 3/4 teaspoon ground nutmeg Sherry Glaze, recipe follows 24 Sugared Pink Rose Petals, recipe follows 1 (18.25-ounce) box yellow cake mix 1 (3.4-ounce) box vanilla instant pudding and pie filling 3/4 cup cream sherry 4 cups confectioners' sugar 1/2 cup cream sherry 24 fresh rose petals 2 egg whites 1/2 cup granulated sugar Instructions: Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners. Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack. When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier. Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely. Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.
Deep-Fried Chicken with Cheddar Cheese Grits 3 cups canola oil 1 egg 1/2 cup buttermilk 2 tablespoons hot sauce 1 (10-ounce) box fish fry mix (recommended: McCormick) 2 tablespoons Cajun seasoning 1 pound boneless, skinless chicken breast, thinly sliced Salt and freshly ground black pepper 2 cups milk 3 tablespoons butter 1 cup instant grits Salt and freshly ground black pepper Instructions: For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come 1/3 of the way up the sides. Place over medium heat. Set up a breading station by whisking together the eggs, buttermilk and hot sauce in 1 pie plate or baking dish, and stirring together the fish fry mix and Cajun seasoning in another. Dip each chicken breast in the egg mixture, and then press into the fish fry mixture, making sure it gets completely coated. Set aside while the oil is heating. When the oil reaches about 365 degrees F, carefully place the chicken into the oil. Fry in 2 batches so that the pot does not get overcrowded. Fry until just cooked through, 6 to 8 minutes. Remove from the oil and drain on a tray lined with paper towels. For the grits: In medium pot, heat the milk to a simmer over medium heat. Whisk in the butter. Whisk in the grits and continue to whisk until thickened. Mix in 1/2 cup cheese and continue to stir until the cheese is melted and incorporated. Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken.
Four Berry Fruit Cobbler 1 pint strawberries, halved 1 pint blueberries 1 pint blackberries 1 pint raspberries Juice of 1 orange Zest of 1 orange Juice of 1 lemon Zest of 1/4 lemon 2 tablespoons Grand Marnier, optional 1/4 cup sugar 5 tablespoons cornstarch 2 teaspoons ground cinnamon 1/4 cup butter, softened 1/4 cup sugar 1 teaspoon cinnamon 1 cup flour Instructions: In a large bowl, place strawberries, blueberries, blackberries and raspberries, add orange juice, orange zest, lemon juice, lemon zest and optional Grand Marnier, sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes. Meanwhile make streusel topping. In a medium bowl combine butter, sugar and cinnamon, mix well with a fork. Add flour and mix until crumbly. Place berry mixture into a souffle dish. Top with streusel topping. Place in center of cooking grate. Cook 40 minutes or until brown and bubbly. Note: may be made in individual souffle dishes, cooking time is 15 to 20 minutes. Serve with vanilla ice cream.
Tex-Mex Pulled Chicken 2 medium tomatoes, quartered 2 jalapeno peppers, halved and seeded 1 medium white onion, cut into 8 wedges 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 pound thin chicken cutlets 12 flour tortillas 2 limes, 1 juiced, 1 cut into 8 wedges, for serving 8 ounces salsa 8 ounces sour cream 8 ounces crumbled cotija cheese Fresh cilantro leaves, for serving Instructions: Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high. Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper. Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes. Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter. Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side. Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
Fajita-Stuffed Sweet Potatoes 4 sweet potatoes (about 10 ounces each) 3 tablespoons unsalted butter, at room temperature Grated zest of 1/2 lime, plus wedges for serving 2 tablespoons chopped fresh cilantro, plus more for topping Kosher salt 1 pound skirt steak, cut into 1-inch cubes 4 teaspoons fajita seasoning Freshly ground pepper 2 teaspoons vegetable oil 1 red onion, chopped 2 bell peppers (1 red and 1 green), chopped 1 jalapeño pepper, chopped Guacamole, sour cream, hot sauce and cotija cheese, for topping Tortilla chips, for serving Instructions: Preheat the oven to 425˚ F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes. Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well. Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalapeño to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes. Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges.
Sunny's Chicken Parm Mini Meatloaf 2 slices wheat bread 2 to 3 russet potatoes, peeled and sliced paper thin on a mandoline 1 stick salted butter, melted 1/4 cup lemonade 1/3 cup grated Parmesan (like sand) 1/4 cup grated onion 2 tablespoons Worcestershire sauce 1 teaspoon kosher salt Pinch red chile flakes 1 clove garlic, grated on a rasp 1 large egg Coarsely ground black pepper 1 pound ground chicken 8 to 10 cherry tomatoes, hand crushed 6 sprigs fresh thyme Meatloaf Gravy, recipe follows, optional 2 tablespoons salted butter 2 tablespoons all-purpose flour 2 teaspoons Worcestershire sauce 1 clove garlic, grated on a rasp 8 to 10 sprigs fresh thyme 1 cup chicken stock, warmed 1/2 cup lemonade, warmed Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper Instructions: For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out. The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside. For the potato base: Preheat the oven to 350 degrees F. Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside. For the chicken meatloaf: Raise the oven temperature to 375 degrees F. In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky! Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired. In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper.
Drunken Pear Frangipane Tart Pre-made piecrust sheet, fresh (circle) 1/2 cup (1 stick) unsalted butter 1/2 cup sugar 3/4 cup blanched almonds, finely ground 1/4 cup dark rum 1 large egg 1 teaspoon pure almond extract 2 tablespoons flour 2 cups raspberry lager or mead 1 cup sugar 1 lemon, zested and juiced 1 cinnamon stick 10 whole cloves 1 vanilla bean, slit partially down the middle 4 Bartlett pears, peeled with stem intact 1/2 cup apricot jam Serving suggestions: fresh almond-flavored whipped cream and a mint sprig Instructions: Roll piecrust to increase the circumference enough to fit the tart pan. Place piecrust into a removable bottom tart pan and set aside in refrigerator. Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Add ground almonds, rum, egg, almond extract and flour; beat until smooth. This is the frangipane. Spread evenly into the chilled tart shell, and refrigerate. Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Bring to a boil for 5 minutes. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Remove from heat and let cool. Preheat oven to 375 degrees F. Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange the fanned pear slices on chilled frangipane evenly. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown. In a saucepan, melt the apricot jam and brush the top of the tart with a pastry brush as soon as it comes out of the oven. Cool the tart to room temperature before slicing. When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat.
Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette 2 tablespoons olive oil, plus 2 tablespoons 12 fresh whole sage leaves 2 slices prosciutto, julienned 1 shallot, sliced in rings 1 (750 ml) bottle pinot noir 2 tablespoons balsamic vinegar 2 tablespoons sugar Salt and pepper 12 red baby beets, trimmed 1 (4 to 6 ounce) goat cheese log 6 ounces pistachios, crushed 1 head frisee, torn in bite-size pieces 1 bunch watercress, stems discarded Beet greens, from trimmings 1/4 cup olive oil Instructions: Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon. Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature. With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides. Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.
One-Pot Mediterranean Chicken and Farro 1 tablespoon olive oil 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs) Kosher salt and freshly ground black pepper 1 medium red onion, chopped (1 cup) 3 cloves garlic, thinly sliced 1/2 teaspoon crushed red pepper flakes 1 cup pearled farro 1/2 cup dry white wine 2 cups low-sodium chicken stock 3/4 cup (oil-packed) sun-dried tomatoes, drained and sliced (4 ounces) 1/2 cup pitted kalamata olives, halved lengthwise (3 ounces) 1 lemon, zested and halved 1/3 cup crumbled feta (1 1/2 ounces) 1/4 cup roughly chopped dill Instructions: Preheat the oven to 400 degrees F. Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it. Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate. Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes. Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine. Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.
Fettuccine Alfredo with Veggies Kosher salt 1 pound fettuccine 1/4 cup extra-virgin olive oil 8 ounces cremini mushrooms, trimmed and sliced 12 ounces Brussels sprouts, trimmed, leaves removed, inner parts finely shredded 4 scallions, chopped 1/4 teaspoon crushed red pepper flakes 1/3 cup tomato paste 3 cloves garlic, thinly sliced 1 cup oat milk Torn fresh basil, to garnish Instructions: Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes. Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.
Ricotta Mascarpone Blintzes with Rhubarb-Strawberry Compote 6 ounces ricotta cheese 6 ounces mascarpone 1 teaspoon sugar 3/4 teaspoon vanilla extract or orange liquor 1 teaspoon lemon zest Pinch of salt Prepared crepes 6 cups rhubarb, cut into 1-inch pieces 3 cups strawberries, cut in half lengthwise 3 tablespoons flour 2 cups sugar Lemon juice to taste Instructions: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt. With the cooked side in, place the \tail\ of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the \tail\ over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat \eggroll\ shaped blintz on a dry towel with the seam side down. Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe. Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.
Creamy Cheese Grits 1 tablespoon butter 1 tablespoon oil 2 jalapenos, diced 1 onion, diced 1 red bell pepper, diced 4 cups stone-ground grits 8 cups low-sodium chicken (or beef) broth, plus more if needed 2 cups half-and-half 2 cups grated Cheddar Instructions: Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so. Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally. Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid. Remove the grits from the heat and stir in the cheese. Serve immediately.
Oil and Vinegar Slaw 1/4 cup red wine vinegar 2 tablespoons sugar 2 tablespoons peanut or vegetable oil, eyeball it 1 sack, 16 ounces, shredded cabbage mix for slaw salads 1 teaspoon salt Salt and pepper Instructions: Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.;
Smoked Sturgeon Cakes 3 large baking potatoes 2 eggs 1 pound smoked sturgeon, sliced and torn into bits 4 tablespoons melted butter, unsalted 1/2 cup minced chives 1/4 cup chopped parsley (flat leaf) Black pepper 1 cup Japanese bread crumbs (panko) Canola oil, for frying 1 cup sour cream 1/4 cup minced chives 1 tablespoon dried sumakh Sevruga caviar Instructions: Preheat oven to 400 degrees F. Bake the potatoes until tender, about 40 minutes. Let cool, then scoop out the flesh. Pass through a sieve or ricer. Mix with the eggs, fish, butter, chives, parsley, and pepper. Shape into small patties and dredge in the bread crumbs. Fry the sturgeon cakes in batches, 3 minutes on each side, until browned. They may be held in a 300 degree F oven. For the Garnish: Mix the sour cream and chives together. Serve a dollop on the side of the fish cakes, sprinkled with sumakh and topped with sevruga.
Wasabi and Roasted Garlic Mashed Potatoes 1 head garlic, whole 1 teaspoon olive oil 2 1/2 pounds waxy potatoes, such as red bliss, quartered 4 teaspoons wasabi powder 1/2 to 1 teaspoon water 1 cup unsalted butter, room temperature 1/2 cup heavy cream, plus more if needed Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use. Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes. In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes. Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed. Serve warm.
Orange Cream Popsicles 1 cup water 1/2 cup sugar 2 cups tangerine juice 1/4 cup fresh lemon juice 1 1/2 cups milk 2/3 cup sugar 4 egg yolks 1/2 cup sour cream Instructions: Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen. Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again. To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.
Honey-Rosemary Wings with Greek Yogurt and Lemon Garlic Dipping Sauce Canola oil, for frying 1 dozen chicken wings split at the joint, wing tips removed and discarded 1/2 cup Greek yogurt 3 tablespoons finely chopped fresh chives 1 clove garlic, smashed and minced Juice of 1/2 lemon Pinch celery salt 2 to 3 tablespoons butter 2 tablespoons chile-infused honey, such as Mike's Hot Honey 2 cloves garlic, smashed and minced 2 sprigs fresh rosemary, leaves finely chopped 1 lemon, zested and juiced Crushed red pepper Instructions: For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes. For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed. For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous. In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture. As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.
Pure White Royal Buttercream 1/4 cup meringue powder 2 pounds confectioners' sugar 1 1/2 cups vegetable shortening 6 tablespoons water 1 tablespoon clear flavoring (a tinted flavoring will change color or the icing) Instructions: Combine all ingredients in a bowl and mix at slow speed until smooth. Add a few drops of water, if needed.;
Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta 1 lemon, zested and juiced 3 sprigs oregano, leaves finely chopped 3 sprigs dill, finely chopped 3 sprigs mint, leaves cut into a chiffonade 2 cloves garlic, smashed and finely chopped Pinch crushed red pepper flakes Pinch kosher salt 1/2 cup extra-virgin olive oil 4 thick (3/4-inch) lamb shoulder chops 1/2 English cucumber, coarsely grated 2 cups plain Greek yogurt 2 cloves garlic, smashed and finely chopped 1 tablespoon white wine vinegar 1 small bunch dill, leaves finely chopped 2 sprigs mint, leaves cut into chiffonade Pinch kosher salt 2 cups baby washed arugula 1 lemon, juiced High quality extra-virgin olive oil 1/2 cup crumbled feta Kosher salt Instructions: For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together 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. For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving. 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. If the lamb was in the refrigerator, let it come to room temperature before grilling. 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. For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.
Apple Toddy 1/2 orange, halved 4 cloves 3 cups apple cider 2 cinnamon sticks Brandy, to taste 1 cup heavy cream, whipped to soft peaks Instructions: Stud the orange halves with cloves. In a medium saucepan, bring the cider, cinnamon and oranges to a simmer. To serve, add a shot of brandy to a cup. Ladle in the hot cider and top with a generous dollop of whipped cream.
Roasted Vegetables Salad 2 medium delicata squash, unpeeled 2 cups Brussels sprouts, cut in half through the stem 1/2 cup pumpkin seeds 3 tablespoons olive oil 2 medium turnips, cut into 1 1/2-inch wedges 2 carrots, cut into 2-inch pieces Kosher salt and ground black pepper Balsamic Vinaigrette, recipe follows 1 cup fresh parsley leaves 1/2 cup currants 4 ounces crumbled goat cheese 1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 1/2 teaspoons Dijon mustard 1 clove garlic, smashed and minced Kosher salt and ground black pepper Instructions: Preheat the oven to 425 degrees F. Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper. Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese. In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.
Bobbified Austrian Country Stuffing 8 medium onions 2 bunches celery 1 tablespoon olive oil 2 tablespoons sweet Hungarian paprika 1 tablespoon hot Hungarian paprika 1 tablespoon dried parsley flakes 2 loaves white bread, crust removed and air dried 2 eggs 1/2 cup milk 2 poblano peppers, roasted, peeled and seeded 2 teaspoons chopped fresh sage 2 teaspoons coarsely chopped fresh thyme 2 cups chicken stock or turkey broth Instructions: Preheat the oven to 350 degrees F. Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl. Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up. Beat the eggs with the milk in a small bowl. Mix into the stuffing. Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.
Cubano Sandwich with Quick Pickles 1 cup brown sugar 1 cup apple cider vinegar 1 cup rice wine vinegar 1 teaspoon dried dill 1 teaspoon mustard seeds Pinch red pepper flakes 2 cloves garlic, halved 1 small red onion, sliced Kosher salt 1 English cucumber, cut into 1/4-inch slices 1/2 cup garlic Italian dressing 1/4 cup lime juice 1/4 cup orange juice Kosher salt and pepper Kosher salt and pepper 3 tablespoons yellow mustard 6 soft rolls, halved horizontally 6 slices Swiss cheese 1 1/2 pounds thinly sliced ham 6 tablespoons salted butter Instructions: For the quick pickles: Combine the sugar, apple cider vinegar, rice wine vinegar, dried dill, mustard seeds, red pepper flakes, garlic, onion and 1 1/2 teaspoons salt in a small saucepan. Bring to a boil. Toss the cucumber slices with 1 tablespoon of salt and place in a strainer. Let the slices sit for 10 minutes, then rinse well with cold water. Put the pickles in a jar, pour in the pickling liquid and leave for at least 30 minutes. Keep refrigerated for up to 10 days. For the cheater mojo dressing: Mix together the dressing, lime juice and orange juice in a bowl. Season with salt and pepper. For the sandwiches: Heat a large cast-iron pan over medium heat. Spread a thin layer of mustard on the inside of each roll. Put some quick pickle slices on each bottom roll, then top with a cheese slice. (You may need to cut the cheese slices into triangles to fit.) Toss the ham in the bowl with the mojo dressing, letting the excess drip off. Put 4 ounces of ham on each sandwich. Put the tops on the sandwiches. Spread butter on the outside of the sandwiches and put them in the cast-iron pan (do not crowd the pan; you may need to do 2 batches). Place a second cast-iron pan on top of the sandwiches and press down. Cook the sandwiches on one side for 3 to 4 minutes. Remove the top pan and turn the sandwiches over, making sure they are golden brown on the bottom. Place the top pan back on the sandwiches and press down. Cook the sandwiches until golden brown on the second side, another 3 to 4 minutes. Transfer to a cutting board and cut in half diagonally. Serve warm.
Chocolate Peanut Butter Pie 6 ounces unsalted butter, melted 2 cups cocoa-flavored puffed cereal, such as Cocoa Puffs, crushed 8 chocolate wafers, crushed 1/4 cup granulated sugar 1/2 cup heavy cream 8 ounces bittersweet chocolate, chopped 1 cup crema 3/4 cup peanut butter 1/2 cup powdered sugar 8 ounces cream cheese 8 ounces mascarpone 1 teaspoon vanilla extract 1 cup heavy cream 1/4 to 1/2 cup half-and-half 1 teaspoon vanilla extract Instructions: For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool. For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended. For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer. For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form. To assemble the pie: Layer the cooled crust with chocolate ganache and freeze. Add the peanut butter filling; freeze again. Add the whipped topping; freeze a third time. Remove the springform ring and serve.
Lemon Soup with Mint and Couscous 6 cups unsalted chicken stock 2 tablespoons hoisin sauce 3 tablespoons freshly squeezed lemon juice 6 tablespoons fresh coarsely chopped mint, dill, tarragon, or other fresh herb 3/4 cup couscous 2 tablespoons Dijon mustard Salt and freshly ground black pepper to taste Instructions: Bring the chicken stock to a boil in a heavy large saucepan over medium-high heat. Whisk in the hoisin, lemon juice and mint. Stir in the couscous. Cover and set aside off the heat to steep for 5 minutes. Whisk in the mustard. Season with salt and pepper. Ladle into 4 soup bowls. Serve immediately.
The Kelley's Hot Fudge Sauce 6 tablespoons margarine 1/2 cup baking cocoa, unsweetened 2 cups sugar 1/2 teaspoon salt 1 can evaporated milk 1/4 cup light corn syrup 1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoons water 2 teaspoons vanilla Instructions: In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use.
Chicken Salad with Ginger and Grapes 2 pounds chicken breasts Salt and freshly ground black pepper Nonstick cooking spray or oil 1 cup mayonnaise 2 tablespoons red wine vinegar 2 ribs celery, minced 1/4 cup toasted pine nuts 1 tablespoon ground ginger 1 cup halved red grapes Pita chips, for serving, if desired Instructions: Preheat the oven to 350 degrees F. Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes. Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich.
Red Velvet Ice Box Cake 12 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar Fine salt 1 cup heavy cream 1 tablespoon pure vanilla extract 24 to 28 Red Velvet Cookies, recipe follows 1 cup shaved milk chocolate plus 1 tablespoon for garnish (from a 4-ounce bar) 1 1/4 cups all-purpose flour, plus more for rolling 1 1/2 teaspoons unsweetened cocoa powder 1/4 teaspoon baking soda Fine salt 6 tablespoons unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg yolk 1 1/2 teaspoons red food coloring 1 teaspoon pure vanilla extract Instructions: Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl if using a hand mixer) and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours. Line a 1 1/2-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face-down, overlapping slightly. Spread 3/4 cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight. To serve, turn back the plastic wrap, flip the icebox cake out onto a platter and remove the plastic. Top with the reserved chocolate and serve immediately. Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk. Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
Black Bean Stoup and Southwestern Monte Cristo Sandwiches 2 tablespoons extra- virgin olive oil, 2 turns of the pan 1 large onion, chopped 3 ribs celery with greens, chopped 4 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped 1 fresh bay leaf or 1 large dried bay leaf 1 red bell pepper, seeded and chopped 3 (15-ounce) cans black beans 2 tablespoons ground cumin, a couple of palm fulls 1 1/2 teaspoons ground coriander, 1/3 palm full Salt and pepper 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided 1 quart chicken or vegetable stock 1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes 8 slices white sandwich bread 1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whichever you have on hand 1/2 lime, juiced 8 slices baked honey ham, from the deli counter 8 slices pepper jack cheese, from the deli counter 8 slices smoked turkey, from the deli counter 2 eggs, beaten Splash of milk 1 tablespoon butter 1/2 cup sour cream 2 to 3 scallions, chopped Instructions: Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.
Arugula Pesto 1 lemon, plus extra if needed 2 fat cloves garlic 16 cups (320g) loosely packed arugula 2/3 cup (70g) grated Pecorino 6 tablespoons roasted, salted almonds Large pinch red pepper flakes Salt and freshly ground black pepper Salt and freshly ground black pepper 1 cup (240ml) olive oil, plus extra if needed Instructions: To make the pesto, zest and juice the lemon, straining out the seeds, and add both to the bowl of a food processor. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl. With the food processor running, slowly pour in the olive oil until everything is blended into a paste. Taste and add more salt, pepper, lemon juice or olive oil if needed. Transfer the pesto to an airtight container and refrigerate it for up to 10 days.
Goat Cheese Ravioli with Creamy Walnut Sauce 4 tablespoons butter 1/2 cup chopped walnuts 1/2 cup finely chopped shallots 1/2 teaspoon minced garlic 1/2 cup dry white wine 2 cups whipping cream 1/4 cup chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup freshly grated Asiago or Parmesan Filling: 1 cup crumbled goat cheese 1/2 cup finely chopped toasted walnuts 1/2 cup minced fresh basil leaves 1 tablespoon extra virgin olive oil 2 teaspoons minced garlic 1 teaspoon minced lemon peel 3 large pasta sheets Water Sauce: Instructions: In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside. Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli. Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap. Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm. Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.
Chocolate Silk Pie 2 eggs 1/2 tsp vanilla extract Pinch of salt Chocolate Cream Topping: 8 oz cream cheese, room temperature 1/2 cup heavy cream 1 pie crust, prepared (if frozen, thawed)* Chocolate Potato Fudge Bottom: 1/2 cup Idahoan® Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled 5 Tbsp butter 4 Tbsp cocoa powder* 1 1/2 oz unsweetened chocolate* 1 cup sugar, granulated 1 cup confectioner's sugar 1 tsp vanilla extract Instructions: Chocolate Potato Fudge Bottom: Preheat oven to 350 F. Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated. Take off the heat and combine it with everything else in a bowl and mix until smooth. Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool. Chocolate Cream Topping: Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.
Peanut Butter Fudge Cups 1 (18-ounce) package refrigerated sugar cookie dough, softened 1/2 cup creamy peanut butter Prepared chocolate frosting Instructions: Preheat oven to 350 degrees F. Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.
Skirt Steak with Gremolata 2 cloves garlic Kosher salt and freshly ground black pepper 1 1/2 cups fresh parsley leaves, coarsely chopped 1/4 cup extra-virgin olive oil, plus more for the steak 2 teaspoons finely grated lemon zest Juice of 1/2 lemon Pinch crushed red pepper flakes 1 pound skirt steak, trimmed and cut into 4 equal portions Steamed rice or boiled new potatoes, for serving Instructions: Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes. Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes. Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.
Pralines 1 1/2 cups granulated sugar 3/4 cup lightly packed light brown sugar 1 teaspoon kosher salt, plus another teaspoon for sprinkling 1 1/2 cups chopped roasted pecans 1/2 cup skim milk 1 stick (1/2 cup) butter 2 teaspoons bourbon 1 teaspoon pure vanilla extract Instructions: Place a large piece of parchment paper on a flat surface, preferably granite or wood. Put all the ingredients in a large pot and attach a candy thermometer to the side. You need to be sure the thermometer goes deep into the mixture. Turn the heat to medium high. Fill a bowl that's larger than the pot halfway with ice water and set it aside. Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees F, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cool the entire mixture. With a large spoon, start dropping puddles of the mixture onto the parchment. Make sure you're getting some pecans in every spoonful. If you feel like it, sprinkle just a bit of salt on top. Let them cool all the way. If you're in a humid environment, they might stay sticky, but put them in front of a fan and they should get dry. Store them carefully in a tin, and don't stack them very high-three layers max, separated by wax paper. Find this recipe and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).
Comfort Me with Pears Ice 2 ounces whiskey liqueur (recommended: Southern Comfort) 2 ounces pear nectar 1 tablespoon herbed spiced Spanish liqueur (recommended: Licor 43), see Cook's note 2 dashes Peychaud's bitters Ice cubes Thinly sliced Seckel or other small pear Instructions: Fill a cocktail shaker or small pitcher with ice. Add the whiskey liqueur, pear nectar, Licor 43 and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Garnish with the pear. Drink.
Beer Bellies Chocolate Cupcakes strong Batter: /strong 1/2 cup cake flour 1/3 cup Plus 1 Tbsp sugar 1/4 cup SCHARFFEN BERGER Natural Unsweetened Cocoa Powder 1/2 Tablespoon natural malted milk powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3 ounces stout beer 1 Tablespoon coconut butter 1/2 Tablespoon Meyer lemon juice 2 ounces sweetened condensed milk 1/2 egg, lightly beaten 1 ounce SCHARFFEN BERGER Bittersweet Dark Chocolate (70%), roughly cut into shards (about 1\x 1/4\ x 1/8\) Spicy Pretzel Crumbles: 2 Tablespoons flour 2 Tablespoons light brown sugar 1/4 teaspoon cayenne pepper pinch salt 2 Tablespoons cold unsalted butter, diced 1/2 cup crushed pretzel sticks Frosting: 1/2 cup natural malted milk powder 1/2 teaspoon salt 4 ounces stout beer 1 Tablespoon Meyer lemon juice 4 Tablespoons unsalted butter, softened 1 1/4 cups confectioners' sugar, sifted Instructions: Preheat oven to 350 degrees F. For the cupcakes: Line mini cupcake pans with mini paper liners and set aside. Sift together the dry ingredients. Set aside. In a saucepan bring stout to a boil and continue boiling for 2 minutes. Remove from heat. Stir in coconut butter to melt. Add lemon juice and allow to cool slightly, until mixture is lukewarm. Stir in sweetened condensed milk and whisk in the lightly beaten egg. Add the wet mixture to the dry ingredients and stir until just combined. Distribute batter among the lined mini cupcake pans, filling each about 1/2 full. Stand a chocolate shard directly in the center of each cup. Place in the oven and bake for about 15 minutes. When cool enough to handle, remove cupcakes from the pan and set on a cooling rack to cool completely. For the pretzel crumbles: Preheat the oven to 375 degrees F. Mix together the flour, sugar, cayenne pepper, and salt. Using fingers, work in butter and then the crushed pretzels to create a coarse crumble. Spread the mixture onto a parchment-lined baking sheet. And bake for 12-14 minutes, gently stirring once halfway through baking. Remove from the oven and set aside to cool. For the frosting: In a double boiler or a heat proof bowl, combine all the ingredients except for the butter and sugar. Melt the mixture, stirring continuously until very thick, about 12 minutes. Remove the mixture from the heat and strain through a sieve to remove any lumps. Cool completely. Once the malt mixture has cooled, cream together with the butter. Incorporate the sugar and whip thoroughly, scraping down the sides of the bowl as you add the sugar. To assemble: Using a 3/8 inch pastry tip, pipe a \donut\ of frosting encircling the \belly button\ of the cupcake. Top each cupcake with the spicy pretzel crumbles and serve.
Spicy O-nuts Vegetable oil, for frying 1 extra large sweet onion 2 cups complete pancake mix, any brand 1 cup beer 1 teaspoon sweet paprika 1 teaspoon chili powder, 1/3 palm full 1/2 teaspoon ground cayenne pepper, eyeball it, or 1 teaspoon hot sauce Salt Instructions: Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings. Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding.
Pork Chili Verde 6 pounds lean pork 1/4 cup vegetable oil or lard 2 large yellow onions, chopped 6 large cloves garlic, minced 1 tablespoon sea salt Freshly ground black pepper, to taste 1 tablespoon cumin 8 medium poblano chiles, seeded and chopped 4 large jalapenos, seeded and minced 2 large yellow bell peppers, seeded and chopped 4 1/2 quarts chicken stock 3 pounds fresh tomatillos, husks removed 1 bunch cilantro leaves, chopped Instructions: Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour. Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.
Kale with Garlic, Anchovies and Ale 1/4 cup extra-virgin olive oil 4 anchovy fillets 1 chile pepper, thinly sliced 3 to 4 cloves garlic, thinly sliced 1 large bunch or black kale, lacinato or dinosaur, stemmed and thickly shredded 1 cup ale Freshly grated nutmeg Salt and freshly ground black pepper Instructions: Heat extra-virgin olive oil in a small skillet over medium to medium-high heat. Add the anchovies and let them melt into the oil. Add the chile and garlic and cook for 2 minutes. Stir in the kale and let it wilt, turning it in the chile and garlic with tongs. Douse the pan with the ale and toss for 1 to 2 minutes more, than add nutmeg, and salt and pepper, to taste. Transfer the kale to a serving bowl and serve.
Yogurt Braised Leg of Lamb 3 1/2 pounds of lamb (deboned and cut in 1-inch pieces) 4 tablespoons olive oil 2 large onions, peeled and cut into medium dice 2 large garlic cloves, peeled and sliced 4 medium carrots, peeled and sliced on the bias 3 bay leaves 1/4 cup dried oregano, crushed 2 tablespoons black pepper freshly ground 4 large potatoes peeled, cut into medium dice 2 tablespoons red wine vinegar 1/2 cup lemon juice 1 quart yogurt, strained*, reserve 4-ounces for garnish 3 quarts water Salt and pepper, to taste Pita bread, optional Instructions: Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread. *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.
Grilled Eggplant and Goat Cheese Salad 3 tablespoons olive oil 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices 1/2 cup toasted pine nuts 3 ounces goat cheese, crumbled 1/3 cup basil, thinly sliced 2 tablespoons chopped mint 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side. Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper. Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.
Achiote Marinated Quail 3/4 cup or 5.5 ounces achiote paste 1 bottle or 8 ounces birch beer or root beer 1/4 cup cider or seasoned rice wine vinegar 1 teaspoon cumin seed, toasted and ground 1teaspoon coriander seed, toasted and ground 1 tablespoon Mexican oregano 1 teaspoon salt Pepper 1/4 cup honey 1 teaspoon smoke oil or liquid smoke 1/4 cup olive oil 8 whole quail, Bobwhite preferred or European style, partially boned Instructions: Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness?.no red should be visible or pierce breast with fork or toothpick ?.juices should run clear. These are small birds and will dry out if overcooked.
Roller Coaster Reuben Burgers 1 cup diced onion 1/4 cup oil 1 1/2 pounds ground beef 2 cups Thousand Island dressing 1 cup whole milk 4 gloves garlic minced 6 eggs, beaten Pinch salt and freshly ground black pepper 1 pound sharp Cheddar, cut into 1-inch thick strips 1 cup BBQ sauce Butter cooking spray 12 slices marble rye bread, for serving Tomato slices, for serving Lettuce, for serving 4 dill pickles Instructions: Preheat the oven to 350 degrees F. Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool. Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet. Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf. Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed. Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like. Cook's Note: I like to heat a skillet up and fry the sandwich before serving.
Grilled Chipotle Honey-Glazed Chicken Nachos with Monterey Jack Cheese Sauce, Avocado Relish and Charred Jalapenos 8 boneless chicken thighs 1/2 cup lime juiceb 1/2 cup light olive oil 2 tablespoons ancho chile powder 2 tablespoons Worcestershire sauce 1 tablespoon ground cumin 1 tablespoon minced garlic 2 teaspoons black pepper 1 cup honey 1/4 cup canola oil 4 tablespoons ancho chile powder 2 to 3 tablespoons pureed canned chipotle chiles in adobo 2 tablespoons Dijon mustard 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons Spanish paprika Kosher salt and freshly ground black pepper Blue corn tortilla chips, for serving Monterey Jack Cheese Sauce, recipe follows Avocado Relish, recipe follows Charred Jalapenos, recipe follows Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour Pinch freshly grated nutmeg 2 to 2 1/2 cups whole milk, heated 16 ounces Monterey jack, grated 3 ripe Hass avocados, peeled, pitted and diced 1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier) 1/2 small red onion, finely diced Juice of 2 limes 2 tablespoons canola oil 2 teaspoons honey Salt and freshly ground black pepper 1/4 cup finely chopped fresh cilantro 8 jalapeno chiles Canola oil, for brushing Instructions: For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight. For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside. Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken. Layer the tortilla chips, top with sauce, chicken, relish and jalapenos. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside. Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined. Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.
Cherry-Smoked Coffee-Rubbed Tomahawk Steak with Garlic-Horseradish Sauce Two 32- to 36-ounce tomahawk steaks Olive oil, for drizzling Coffee Rub, recipe follows Garlic-Horseradish Sauce, recipe follows Lemon-Thyme Grilled Marinated Seasonal Vegetables, recipe follows, for serving 1/4 cup ground instant coffee 1 tablespoon smoked paprika 1 tablespoon dark brown sugar 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon dried mustard 1 teaspoon dried thyme Kosher salt and freshly ground black pepper 1 1/2 cups mayonnaise 1/4 cup red wine vinegar 1 tablespoon Creole mustard 2 teaspoons prepared horseradish 1 teaspoon sugar 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 cup extra-virgin olive oil, plus more for the grill grates 1/2 cup fresh lemon juice (from about 4 lemons) 3 tablespoons finely chopped fresh thyme 2 tablespoons finely chopped fresh rosemary 1/2 teaspoon sugar Kosher salt and freshly ground black pepper 1 bunch asparagus (approximately 12 pieces), bottoms snapped off 1 red onion, cut into 1/2-inch slices 1 red bell pepper, cut into 1-inch slices 1 yellow squash, sliced lengthwise 1/4 inch thick 1 zucchini, sliced lengthwise 1/4 inch thick Instructions: Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat. Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables. Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours. Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill.\u202fPreheat the grill to medium-high heat. Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.
Pasta With Tomatoes, Salami and Smoked Mozzarella 1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper 12 ounces campanelle or penne pasta 2 ounces deli-sliced salami, chopped 4 ounces smoked mozzarella, diced 1/2 cup fresh basil, torn 2 tablespoons chopped fresh parsley Instructions: Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine. Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.
Smoked Duck and Scallop Salad with Sherry Vinaigrette 1 -ounce white wine 3 ounces sherry vinegar 2 ounces olive oil Salt and pepper 1/2 cup buttermilk 1 egg Vegetable oil, as needed 2 ounces leeks, cleaned and cut into strips Flour, as needed 2 cloves garlic, roasted and minced 1 teaspoon minced shallots 1 pinch cracked black pepper 1/2 cup sherry vinegar 2 tablespoons olive oil 2 bunches watercress, stemmed 2 skinless and boneless duck breasts 3 ounces fresh scallops 1 ounce pecans, roasted and roughly chopped 2 ounces cheddar cheese, cut into wedges Instructions: Prepare the vinaigrette dressing by whisking all of the ingredients together and reserve under refrigeration until needed. Prepare the fried leeks by mixing the buttermilk and egg in a small bowl. Fill a large pot 1/2 full with vegetable oil and heat to 375 degrees F. Dip leeks in mixture and then dredge in flour, shaking off excess. Deep-fry the leeks until they are crisp and golden brown. Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed. Prepare a stovetop smoker. Prepare the marinade by combining ingredients in a large bowl. Separate into 2 small bowls. Add duck breast to 1 bowl, turning to coat evenly. Marinate for 5 minutes. Place the duck in a smoker for 5 minutes. Remove and set aside. Rub scallops with marinade from second bowl. Preheat grill. Grill the duck breast for 10 minutes, turning to cook evenly. Add scallops during the last 3 minutes of cooking. Place the cleaned, stemmed watercress in a bowl and toss it with 3/4 of the dressing. Season, to taste, with salt and pepper. Mound the watercress in the center of a chilled salad plate. Slice the duck breast and lay it on top of the mound. At the base of the mound, place 3 grilled scallops in a triangular formation. Garnish the salad by sprinkling it with roasted pecans and arranging cheese wedges. Top with fried leeks.
Kung Pao Beef One 1 1/4-pound beef tenderloin, sliced into 1/2-inch thick strips Sea salt Freshly ground white pepper 2 tablespoons cornstarch 2 tablespoons ketchup 2 tablespoons Shaohsing rice wine or dry sherry 2 tablespoons light soy sauce 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar 2 heaping teaspoons Guilin chili sauce 1 1/2 tablespoons Sichuan peppercorns 2 tablespoons peanut oil 5 whole dried Thai chiles 2 small red Fresno peppers or 1 serrano chile, bruised and cut into 1 1/2-inch pieces 1/2 cup dry roasted peanuts 1/4 cup chopped fresh cilantro stems and leaves 2 scallions, cut into 2-inch pieces Instructions: In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside. In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside. In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Set aside. Leave the remaining peppercorns whole. Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds. Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately.
Vegetable Lettuce Wraps (Sin Cai Bao) 1 tablespoon vegetable oil 1 tablespoon peeled and grated ginger 2 cloves garlic, crushed and finely chopped 2 medium carrots, peeled and finely diced One 8-ounce can bamboo shoots, drained and finely diced 8 ounces fresh asparagus, blanched and thinly sliced 9 fresh shiitake mushrooms, stemmed and sliced 4 tablespoons light soy sauce 3 tablespoons vegetarian oyster sauce 1 tablespoon toasted sesame oil 2 heads butter lettuce, leaves separated 1 medium red Fresno chile, seeded and finely chopped 1 large green onion, green part only, finely chopped 1 small handful fresh cilantro leaves 3 small mandarin oranges, clementine oranges or tangerines, segmented 1/4 cup roasted peanuts, finely chopped or ground Instructions: Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well. Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.
Maple Sugar Candy 1 cup maple syrup Instructions: Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so \candies\ come off the sheet pan easily. Eat as is or use as a garnish.
SolaReflex Southwestern Chardonnay BBQ Chicken 1/2 cup chardonnay 1/4 cup finely chopped red onion 1/4 cup fresh lemon juice 2 tablespoons chopped parsley leves 1 tablespoon garlic salt 1 tablespoon light brown sugar 1 tablespoon olive oil 1 tablespoon Worcestershire sauce 1 teaspoon freshly ground black pepper 2 fresh rosemary sprigs 1 bay leaf 4 leaves chopped fresh basil, or 1 teaspoon dried 1 clove garlic, chopped 2 pounds bone-in chicken breasts Instructions: In a bowl, combine chardonnay, red onion, lemon juice, chopped parsley, garlic salt, brown sugar, olive oil, Worcestershire, pepper, rosemary, bay leaf, basil and garlic. Allow marinade to sit for at least 1 hour before use or 24 hours for more flavor. Place chicken in a sealable container and pour the marinade over, turning to coat the meat with the sauce. Refrigerate for 1 to 2 hours. On the SolaReflex 900, use a low black 3 quart pan with a clear glass lid that has a removable knob. You can also use a toaster oven size grill with drip pan inside our optional Clear box oven. Always wear sunglasses when solar cooking. Consider the focal point hot spot the same as an open flame, so use the same common sense and caution. When in direct alignment with the sun, it will reach over 900 degrees F, but normal cooking temperature with the diffused hot spot directed on your pan will heat in the 350 to 500 degree F range, depending on sun angle and sky conditions. Center the cooking container on the support stand, then standing behind your cooking reflector, turn the SolaReflex 900 towards the sun and direct the reflected bright hot spot down to the support stand and center it on right 2/3 of the meat. The hot spot will track right to left as sun moves, so realign the 900 to the same starting position in 25 to 30 minutes, or when the hot spot falls on the left 2/3's of your meat. Reduce heating levels by moving the pot closer to the reflector, which makes a larger hot spot. The smaller the hot spot, the higher the heat level. Push a probe thermometer through the hole left by the vacant knob, into the bottom of the thickest part of the meat. Normal cooking time on sunny days will be about 45 to 60 minutes, depending how done you prefer. Bright sunny days provide the fastest cooking between 9 am and 2 pm. Partial clouds will slow cooking times and lower temps, so confirm doneness with the thermometer. If the meat starts browning too much on top, open the lid and turn the meat only once to brown the other side.
Exotic Mushrooms and Tarragon Cream Reserved chicken cooking liquid 3 carrots sliced, about 3/4 cup 2 stalks celery, diced, about 1/2 cup 1 tablespoon sweet butter 2 tablespoons finely chopped shallots 1 pound mixed exotic mushrooms, sliced and broken by hand 1 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon pepper Reserved chicken meat 1/4 cup chopped fresh tarragon leaves Instructions: Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes . Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.
Coconut Red Curry Sauce and Noodles 1 tablespoon canola oil 1/2 cup stemmed and sliced shiitake mushrooms One 1-inch piece fresh ginger, grated 1 small shallot, finely diced 1 tablespoon red curry paste One 15-ounce can unsweetened coconut milk, stirred 1 cup napa cabbage, chiffonade 2 medium carrots, julienned 1/2 block extra-firm tofu, large dice 1/2 tablespoon honey 3 scallions, green parts only, sliced on a bias Juice of 1/2 fresh lime Chopped fresh cilantro, for garnish Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 pound fresh noodles, cooked al dente Instructions: Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
Poached Summer Peaches with Stilton Strawberry Salad 4 ripe peaches 1 (16-ounce) bottle Beaume de Venise 1 cup sugar 2 cups water 1 1/2 cups strawberries 3/4 cup walnuts 1 cup Stilton 5 sheets phyllo dough 1/2 cup melted butter 1/2 cup confectioners' sugar 2 ounces Stilton Candied Walnuts, recipe follows Balsamic Reduction, recipe follows 1 cup walnuts 3/4 cup honey 3 cups balsamic vinegar Instructions: Begin by poaching the peaches. Bring the Beaume de Venise, sugar, and water to a boil. Add the peaches to the hot liquid. Cover the pot with parchment paper and bring to a rolling boil. Remove pot from heat and let the peaches sit in the hot liquid until it cools down. Peel skins off and set aside. Dice the strawberries and place them in a bowl. Toast the walnuts and chop into small pieces and add them to the strawberries. Crumble the Stilton and mix with the strawberries. Preheat the oven to 350 degrees F. Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter. Sprinkle with confectioners' sugar. Place another sheet of dough on top of the other and repeat process 5 times. Cut the pastry in a long, 1-inch width triangle, place it on a silpat or a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and sprinkle crumbled Stilton. Allow to cool on a wire rack. To serve, slice the peaches in half and remove the pit. Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches. Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps. Preheat oven to 275 degrees F. To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes. Balsamic reduction: 3 cups balsamic vinegar Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside. Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.
Penne with Chicken, Wild Mushrooms and Peas 1-ounce dried porcini mushrooms 1 cup hot water 1 pound penne pasta 1 tablespoon olive oil 1 leek, rinsed well and chopped 1 cup sliced shiitake mushrooms 1 heaping cup cooked chicken 1 teaspoon dried tarragon 1 1/4 cups reduced-sodium chicken broth, divided 1 teaspoon cornstarch 1/2 cup frozen green peas 2 tablespoons chopped fresh parsley Salt Ground black pepper Instructions: Soak dried porcini mushrooms in hot water for 15 minutes, until soft. Cook penne according to package directions. While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant. Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.
Turkey Bacon and Broccoli Quiche 1 refrigerated rolled pie crust (from one 14.1-ounce box) 11 strips turkey bacon 1 cup shredded Cheddar (about 4 ounces) 2/3 cup milk 10 large eggs 5 ounces frozen broccoli florets Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Unroll the pie crust and fit it into a 9-inch deep-dish pie plate. Arrange 6 strips of the bacon one above the other in a square on a baking sheet; the edges should touch but not overlap. Working with one of the remaining strips at a time, weave them over and under to form a lattice. Whisk the Cheddar, milk, eggs, broccoli, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Pour into the pie crust. Bake the bacon lattice and quiche on separate baking sheets until the bacon is just starting to crisp up and the quiche is slightly set but still jiggly in the center, about 15 minutes. Use 2 spatulas to transfer the bacon lattice to the top of the quiche. Continue baking until the bacon is golden brown and crisp and the quiche is set, 15 to 20 minutes more. Let stand for 10 minutes before serving.
Pond Pops 3 cups sugar 2/3 cup light corn syrup 1 cup water Pinch salt 1 tablespoon pure lemon extract 12 drops blue food coloring 1 package gummy worms 1 package red gummy fish candies (recommended: Swedish fish) Instructions: Tear off two lengths of parchment paper, each about 2 feet long and place on a flat heat resistant surface. Lightly coat with vegetable oil and lay out 6 lollipop sticks per sheet. Put the sugar, corn syrup, water and salt into a saucepan and place over high heat. Bring to a boil, stirring until the sugar dissolves. Continue to boil until the mixture reaches 300 degrees F (hard-crack stage) on the candy thermometer. Stir in the extract and food coloring and transfer to a Pyrex measuring cup. Let the candy mixture cool for 2 minutes. Pour the mix slowly onto the sticks, forming a 3-inch circle. Wait 45 seconds after pouring and then place the gummy worm at the end of the stick as if it's a worm on a fishing pole and press 3 fish into the candy around the worm. Let cool until hardened, about 15 minutes, before removing from parchment.
Ice Cream Enchiladas 6 to 8 store-bought crepes 1 1 1/2-quart rectangular container vanilla ice cream 1 cup orange candy melts 1 1/2 cups strawberry fruit spread or ice cream topping Red food coloring 1 to 2 ounces white chocolate (from a 4-ounce bar) Chopped fresh mint, for topping Instructions: Carefully fold each crepe into quarters and trim with kitchen shears so the folded sides are about 4 inches long \u2014 this will give you 8-inch crêpes. Cut the carton off the ice cream. Lay the ice cream block on its side and cut into 3/4-inch-thick slabs. Cut each slab in half lengthwise to make 6 to 8 rectangles. If the ice cream is getting too soft, return to the freezer until firm. Working quickly, place a rectangle of ice cream in the middle of each crepe, then wrap the crepe around the ice cream. Arrange in a 9-by-13-inch baking dish and freeze until firm, at least 30 minutes. Meanwhile, melt the candy melts in the microwave in 30-second intervals, stirring. Pour into a foil muffin liner set on a plate. Refrigerate until set, 30 minutes. Whisk the strawberry spread in a small bowl until smooth. Add a few drops of red food coloring and whisk to combine. Using a vegetable peeler, shave the white chocolate onto a sheet of parchment. If the chocolate is hard to shave, warm it up slightly with the palm of your hand. Remove the orange candy from the muffin liner. Shave the orange candy onto the parchment. Spoon the strawberry spread over the ice cream enchiladas and around the edge of the pan. Sprinkle with the white and orange shavings, then top with chopped mint.
Salmon & Melting Cherry Tomatoes Good olive oil 1 cup chopped sweet onion, such as Vidalia 2 teaspoons minced garlic (2 cloves) 2 cups (1 pint) cherry or grape tomatoes, halved through the stem Kosher salt and freshly ground black pepper 1 1/2 tablespoons good balsamic vinegar 1 1/2 tablespoons julienned fresh basil leaves 1 (2-pound) salmon fillet, cut crosswise into 4 pieces Instructions: Preheat the oven to 425 degrees F. Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil. Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes. Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.