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Peanut Butter and Jelly Cookie 1 cup smooth peanut butter 1/2 cup light brown sugar 1 teaspoon baking soda 1 large egg 1/4 cup raspberry jam Instructions: Preheat oven to 325 degrees F. Lightly grease a cookie sheet with butter. Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg. Roll into 12 balls and evenly space on the cookie sheet. Slightly press cookies down and make a small indentation with index finger. Place 1 teaspoon jam in the indentation. Bake cookies for 15 minutes. Let cool on the pan for 5 minutes and transfer to a wire baking rack to cool completely.
Pistachio and Fig Layered Ice Cream Cake 1 1/2 pints butter pecan ice cream (3 cups) 18 fig cookies, such as Fig Newtons 1 1/2 pints pistachio ice cream, preferably the green variety (3 cups) 1/2 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon roasted pistachios, chopped Instructions: Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes. Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary. Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight. When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes. Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife.
Crema Catalana 2 1/2 tablespoons cornstarch 1 quart whole milk Peel of 1 lemon, left in 1 or 2 pieces 1 vanilla bean, split lengthwise and seeds scraped 1 cinnamon stick 12 egg yolks 3/4 cup sugar, plus extra for caramelizing Instructions: In a small bowl, combine the cornstarch and 2 tablespoons of the milk, and stir to dissolve cornstarch. In a medium saucepan, heat remaining milk with the lemon peel, vanilla bean and seeds, and cinnamon stick, stirring. Just before milk comes to a boil, turn off the heat, cover pan and set aside. In a large, heavy saucepan whisk together the eggs, sugar and reserved cornstarch mixture. Remove lemon peel from the milk, and slowly add the milk (and cinnamon stick) to the egg mixture, whisking constantly. Place pan over low heat, and cook, stirring constantly, until mixture thickens, about 10 minutes. Remove the cinnamon stick and discard. Strain the custard into a large measuring cup or bowl with a pouring spout, then pour the strained custard into 6 ovenproof ramekins. Refrigerate until ready to serve. Just before serving, heat a flat metal spatula over a hot gas flame. Sprinkle about 1 tablespoon of sugar over each custard, and then touch the surface of the sugar with the hot spatula just long enough to caramelize it. (Alternative methods for caramelizing are to place ramekins under a broiler, or use a small blow-torch).
Coconut Chutney 1 cup grated unsweetened coconut 1/2 cup finely chopped onion 1 teaspoon minced ginger 1 teaspoon minced green chile, serrano, Thai or jalapeno 1/4 plain low fat yogurt 1/2 teaspoon fresh lemon juice 3/4 teaspoon salt 1/2 cup water, as needed 1/2 teaspoon mustard seeds 2 dried red peppers 8 curry leaves or 2 bay leaves 2 tablespoons vegetable oil Instructions: In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside. In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from heat and transfer to serving bowl. Serve at room temperature as dip for snacks.
Breakfast Loaf with Sesame Seeds and Raisins 3/4 cup spring water 1 teaspoon moist or 1/2 teaspoon dry yeast 3/4 cup 20 percent bran wheat flour 1/2 cup whole wheat flour 1/2 cup sesame seeds 2 1/4 cups spring water 1 teaspoon moist or 1/2 teaspoon dry yeast 1 3/4 cups whole wheat flour 1 tablespoon fine sea salt 3 1/4 to 4 1/4 cups 20 percent bran wheat flour 3 cups golden seedless raisins Instructions: Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add flours and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. There will be lively bubbles on the surface. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it is bubbly and has increased in volume. Prepare the sesame seeds: Place the sesame seeds in a small dry skillet. Cook over medium heat, stirring constantly, until lightly toasted, 2 to 3 minutes. Transfer immediately to a plate, place in the refrigerator, and cool completely. Mix and knead the final dough: Measure the remaining ingredients. Bring the bowl with the poolish to your work space. The poolish should be soupy, bubbly and puffy and it should have a wheaty aroma. Scrape the poolish into a 6-quart bowl. Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add the whole wheat flour and cooled sesame seeds; stir until well combined. Add the salt and enough bran flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, for 10 minutes. Gradually knead in the raisins and continue kneading until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly. Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume. The dough has risen enough when a finger poked 1/2-inch into the dough leaves an indentation. Divide and shape the dough: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand using firm, direct strokes. Shape each piece into a 9-inch-long log, sealing firmly and pinching closed. Proof the loaves: Place the loaves seam side down in lightly buttered 9 by 5 by 3-inch baking pans. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until dough rises just to the rim of the pan. Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Place the pans on the hearth and bake 15 to 20 minutes. Reduce heat to 400 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 15 to 20 minutes. To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.
Beurre Blanc 1/3 cup/75 ml white wine vinegar 1/3 cup/75 ml dry white wine 1 shallot, minced 1 cup/225 g butter, cut into pieces Salt and freshly ground pepper Instructions: Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.
Grilled Santa Barbara Prawns with Blood Orange Glaze 16 (U-10) Santa Barbara Prawns, cleaned, deveined 2 cups Blood Orange Sauce, recipe follows Kosher salt Cracked black pepper 1 cup blood orange juice (about 6 blood oranges) 2 shallots, finely chopped 1/4 cup red wine vinegar 1/2 cup dry white wine 2 cups good chicken stock 1/2 cup extra-virgin olive oil Salt and ground white pepper Salt and ground white pepper Instructions: Place prawns in a small bowl and marinate with 1 cup of the blood orange sauce for 1 to 2 hours. Place on a hot grill, season with salt and pepper and brush with remaining cup of blood orange sauce. Grill for about 1 to 2 minutes per side or until cooked through. Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.
Apricot and Mustard Glazed Baby Back Ribs 2 tablespoons chili powder 1 tablespoon smoked paprika 2 teaspoons ground cumin Kosher salt 2 full racks baby back ribs (about 3 pounds each), halved 3 tablespoons vegetable oil 2 small yellow onions, diced (about 2 cups) Kosher salt 4 large cloves garlic, finely chopped (about 1/4 cup) 2 large red Fresno chiles, finely chopped (about 1/4 cup) 2 cups apple cider vinegar 1 cup yellow mustard 1 cup apricot preserves 1 cup low-sodium chicken stock Instructions: For the rub: Preheat the oven to 350 degrees F. In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt. Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside. For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours. Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes. Heat a grill pan or a gas or charcoal grill over medium-high heat. Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting. Serve alongside a bowl of any remaining sauce.
Peach Smoothie 2 cups peaches, peeled and sliced 1 cup vanilla ice cream 1 cup ice cubes 1 cup brandy 2 ounces peach schnapps Instructions: In a blender, combine peaches, ice cream, ice cubes, rum and schnapps and blend until smooth. Pour into 4 frozen glasses.
Sweet Potato Biscuits with Ham 2 pounds sweet potatoes roasted, cooled and mashed (about 1 cup cooked potatoes) 2 1/2 cups unbleached all-purpose flour, plus additional if dough is too sticky and for rolling out dough 3/4 cup cold butter, cut into 1/4-inch cubes 2/3 cup brown sugar 2 teaspoons baking powder 1/2 cup heavy cream Instructions: Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining. Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle. Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well. Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown. Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.
Date-Orange Muffins 1 whole orange (well washed) 1/2 cup orange juice 1 egg 1/2 cup butter 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 3/4 cup honey or white sugar 1 teaspoon salt 1/2 cup chopped dates Instructions: Preheat oven to 400 degrees F. Cut orange in pieces and remove pits. In food processor, put in first 4 ingredients. Blend for 3 to 4 minutes. Sift dry ingredients into a bowl. Mix in chopped dates. Blend again until mixed. Spoon into greased muffin pans. Bake at 400 degrees F for 15 minutes. (If using honey, add with first 4 ingredients, if using sugar, add to dry mix.)
Second Time Around Vegetable Soup Half of cooked leeks, carrots, and potatoes Broth to thin Heavy cream, optional Snipped chives, for garnish Instructions: With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.
New Fashioned Corned Beef and Cabbage 3 pounds lean corned beef, rolled and tied 1 bay leaf 1/2 teaspoon black peppercorns 1 onion, sliced Instructions: Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6 quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork. To reheat storebought cornedbeef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through.
Linguine with Asparagus Kosher salt 1 stick unsalted butter 8 ounces asparagus, woody ends trimmed, chopped 3/4 cup peas (fresh or frozen) Handful of green beans, chopped 2 spring onions or garlic scapes, chopped 1 yellow onion, chopped 1/2 cup heavy cream 1/2 cup chicken stock 1 pound fresh linguine 1 cup freshly grated parmesan cheese Big handful of fresh basil leaves Instructions: Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes. Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.
Vanilla Genoise 6 large eggs, separated 1 1/2 cups granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/4 cup hot water 4 tablespoons (1/2 stick) unsalted butter, melted 1 cup all-purpose flour Instructions: Equipment: 11 x 17 x 1-inch baking tray, the bottom lined with parchment paper Preheat the oven to 350 degrees F. In a bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, salt, and vanilla. Using the whisk attachment on high speed whip until thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot water. Scrape down the sides of the bowl. Increase to high speed and again whip until thick. Fold in the flour and then the melted butter. Set aside. In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy. Increase to high speed and slowly add the remaining 1/2 cup sugar. Whip the egg whites until stiff and then fold them into the reserved batter. Gently spread the batter in the prepared baking tray. Bake until the cake is golden brown and springs back lightly when touched, about 20 to 25 minutes. Cool the cake in the pan. Remove the cake from the pan by running a knife along the inside edge of the pan and inverting it onto a work surface. Carefully peel off the parchment paper. The genoise can be made a day or two in advance. Store wrapped in plastic wrap at room temperature. It also freezes well.
Bannock 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup blueberries or whatever you'd like - raisins, cranberries, dried fruits Water Oil, for frying or grilling Instructions: Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even \GRILL IT!\. Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops.
Pink Grapefruit Sorbet 3 cups strained pink grapefruit juice 3 tablespoons vodka 3/4 cup simple syrup (1/2 cup sugar cooked with 1/3 cup water until clear) 1/2 pint ripe strawberries, sliced Instructions: Mix the pink grapefruit juice with the vodka and simple syrup. Place the grapefruit mixture into an ice cream machine or a sorbet maker, and freeze according to the manufacturers directions. Serve at once or transfer to a freezer container and freeze until ready to serve. Place the sorbet in the refrigerator for 15 minutes before serving to allow it to soften slightly. To serve, hollow out 2 grapefruit halves and divide half the strawberry slices evenly among the halves. Scoop the sorbet over the strawberries, then cover with the remaining berries.
Bacon-Wrapped Pickles Stuffed with Pimento Cheese 6 whole dill pickles, halved lengthwise 1/2 cup pimento cheese 12 strips of bacon Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer. Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes. Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half. Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.
Flambee of Seasonal Fruits with Pound Cake and Ice Cream 1 tablespoon butter 1/2 pint blueberries 1/2 pint red raspberries 1/2 pint blackberries 1/2 pint strawberries (sliced) 2 vanilla beans (split and cut in half) 2 ounces Grand Marnier 1 orange (segments only) 3 tablespoons honey 4 slices pound cake 4 scoops of your favorite ice cream 4 mint sprigs Instructions: Heat a medium size saute pan over medium heat. When the pan is hot, add the butter, then quickly add the blueberries, raspberries, blackberries, strawberries and vanilla beans. Remove the pan from the flame and carefully add the Grand Marnier. Then slowly return the pan back to the flame,(be careful, as the pan will light up into a flame.) Add the oranges and honey. Cook for 1 minute. Remove from the heat. Meanwhile, place the pound cake in the center of 4 plates, top with ice cream. Then spoon fruits on top. Garnish with mint sprigs.
Double Chocolate-Peach Cookies 1 1/2 cups all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, softened 1 cup packed light-brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup white chocolate chips 1 large peach, pitted and finely chopped (about 1 cup) Instructions: Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Beat in the flour mixture on low speed. Stir in the white chocolate chips and chopped peach. Arrange 24 balls of dough, about 2 heaping tablespoons each, about 2 inches apart on the baking sheets. Bake until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
Basic Vinaigrette 1/4 cup white wine, Champagne, or aged Sherry wine vinegar 2 teaspoons Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to 1 week.
Tropical Island Banana Cake 2 purchased angel food cakes (10 to 12 ounces each) 2 containers (16 ounces each) vanilla frosting 1 teaspoon imitation banana extract Yellow food coloring 1 ripe banana, mashed 2 cups sweetened flaked coconut 1 cup chocolate morsels or chopped chocolate, melted 1 tube store-bought green icing 1 cup fruit-shaped candies Special Equipment: 1 palm tree decoration, aluminum foil Instructions: Place 1 cake, wide side down, on a serving platter. Stir frosting and banana extract in a large bowl to blend. Stir in yellow food coloring, 1 drop at a time, until desired color is achieved. Transfer 1/2 cup of banana frosting to a medium bowl; stir in mashed banana. Spread mashed banana mixture over top of cake. Cut 1 (2-inch wide) wedge from second cake. Spread 1/4 cup of yellow frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake, wide side down, atop cake on platter. Tear cut cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining yellow frosting evenly over top and sides of cake to coat completely. Sprinkle cake with coconut, pressing lightly to adhere. Create an island \volcano\ mold by shaping aluminum foil into a volcano shape, measuring 2 to 3 inches in diameter. Dip in melted chocolate and let cool and harden. Place the mold on top of the cake. Fill the center of the mold with green icing and smooth out. Place palm tree decoration inside the mold. Arrange fruit-shaped candy decoratively around the palm tree and base of cake.
Raspberry Bourbon Sour 3/4 cup sugar 3/4 cup water 8 ounces fresh raspberries, 6 reserved for garnish Ice 2.5 ounces (5 tablespoons) bourbon, such as Bulleit Bourbon 3 ounces (6 tablespoons) lemon juice, chilled Instructions: Make the raspberry syrup: In a small saucepan, combine the sugar, water and raspberries. Bring to a simmer and then remove from the heat. Stir until the sugar dissolves. Strain the syrup, pushing the pulp of the berries through but leaving behind the seeds. Discard the seeds. Chill the syrup at least 30 minutes and up to 24 hours. Get ready: Prepare a cocktail shaker with a fitted lid. On 2 small cocktail skewers, skewer 3 raspberries on each and set aside. Make the cocktail: In a cocktail shaker filled with ice, add the bourbon, lemon juice and 4 ounces of the raspberry syrup. Shake until chilled. Serve: Add a few ice cubes into two glasses and pour half of the cocktail into each. Garnish with the raspberry skewers.
Sofrito 1 onion, sliced 1 green bell pepper, stemmed and seeded 2 cups sweet mini peppers, stemmed 1 cup whole or minced garlic 8 bunches cilantro Instructions: Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend for 30 seconds, until an even consistency is achieved.
Smothered Liver 8 slices of liver, 1/2 inch thick, preferably calves liver 1/4 cup sherry wine vinegar 1/4 cup Worcestershire sauce 1 tablespoon dry mustard 4 garlic cloves, finely mashed 1 teaspoon sea salt Freshly ground black pepper Flour, as needed 8 slices bacon, fried crisp, bacon grease reserved 2 cups chicken stock Instructions: Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes. Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm. Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side.
Almond Pancakes with Raspberry Syrup 1/2 cup raspberries 1/4 cup pure maple syrup 1 3/4 cups all-purpose flour (See Cook's Note) 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1 1/4 cups milk, at room temperature 2 large eggs, at room temperature 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 3 tablespoons unsalted butter, melted, plus more for the skillet Chopped salted almonds, for topping Instructions: Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature. Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter. Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more. Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.
Red Light Shooter Ice 3 shots silver tequila 1 shot raspberry liqueur 1 splash lime juice 1 splash strawberry margarita mix Instructions: In a cocktail shaker filled with ice, add tequila, raspberry liqueur, lime juice, and margarita mix. Shake and strain into 4 shot glasses.
Chocolate-Dipped Ice Cream Cone 4 ounces semisweet chocolate, chopped into small pieces 1/4 cup coconut oil or vegetable shortening Kosher salt 8 small sugar cones 2 pints of your favorite ice cream 1/4 cup chopped nuts, toasted coconut or other topping Instructions: Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright. Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl. Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes. Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes. Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds. Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.
Braised Beef Short Ribs 1 cup grapeseed oil 4 pounds beef short ribs (1-inch thick, 3 bone racks) Salt and freshly ground black pepper 12 cups beef stock 2 cups mirepoix, small dice carrots, celery and onions 1 cup tomato paste 1/2 cup merlot or other red wine 1 tablespoon minced garlic 3 tablespoons fresh parsley and thyme leaves, minced 3 pounds peeled potatoes, medium dice 8 ounces unsalted butter 1 tablespoon salt 1 teaspoon white pepper Instructions: Preheat the oven to 350 degrees F. Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce. Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm. For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed. To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
Sweet and Sour Tomato Sauce 1/3 cup cider vinegar 1/4 cup sugar 1 cup tomato sauce 1 tablespoon flour 1/8 teaspoon red pepper flakes Salt, to taste 2 scallions, minced 1 tablespoon fresh coriander, minced Instructions: In a saucepan combine vinegar, sugar, tomato sauce, flour, red pepper and salt. Bring mixture to a boil. Simmer for 2 to 3 minutes, or until slightly thickened. Transfer to a bowl and stir in scallion and coriander.
Jalapeno Queso Fundido Canola oil Zest of 1 lime 3/4 teaspoon plus 1 pinch kosher salt Twelve 6-inch corn tortillas, each cut into 6 wedges 1 small onion, finely chopped 1 small jalapeno pepper, seeded, if desired, and finely chopped 1 plum tomato, seeded and finely chopped 1/2 cup Mexican lager-style beer (such as Corona) 12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups) 4 ounces sharp white Cheddar, grated (about 1 1/2 cups) Instructions: Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside. Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine. When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips.
Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin 1 (1 1/2 to 2-pound) pork tenderloin Olive oil Salt Freshly ground pepper 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish 1-ounce dried mushrooms 1 cup boiling water 3 tablespoons olive oil 1 shallot, minced 1 cup Arborio rice 1 cup chicken stock, heated 1/2 cup dry white wine Few pinches salt 2 tablespoons butter 1/2 cup grated pecorino romano 2 tablespoons chopped fresh parsley leaves Instructions: Tenderloin: Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator. Preheat oven to 375 degrees F. Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary. Risotto: Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes. Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
Crazy Nachos 1 teaspoon vegetable oil 1 pound ground beef 1/2 yellow onion, diced 2 cloves garlic, minced 1 ripe plum tomato (about 2 ounces), seeded, cored, and diced 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon cayenne 1 canned chipotle chile in adobo, minced, or 1/2 teaspoon chipotle chile powder 1 teaspoon masa harina or cornmeal Salt and black pepper Salt and black pepper 1 tablespoon fresh lime juice 1 avocado, peeled and pitted 1 jalapeno, stemmed, seeded, and finely diced 2 tablespoons chopped fresh cilantro 1 clove garlic, minced Pinch of ground cumin 1 teaspoon fresh lime juice Salt Vegetable oil, for frying 4 corn tortillas, quartered Salt 1/3 cup refried beans 2 cups (8 ounces) shredded cheddar cheese 1 cup sour cream 2 whole pickled jalapenos, cut into 16 slices Homemade or store-bought salsa, for serving Instructions: To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the gar lic and cook for 30 seconds more. Add the tomato, chili powder, cumin, oreg ano, cayenne, and chipotle chile. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat. To make the guacamole, mash the avocado until smooth. Stir in the jalapeno, cilantro, garlic, cumin, and lime juice. Adjust seasonings and add salt to taste. Preheat the oven to 375 degrees F. To make the nachos, pour 1/2 inch of oil into a heavy skillet and heat to 350 degrees F. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon, it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt. Place the chips close together but not overlapping on a baking sheet or cast-iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese. Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeno slice. Serve warm, with salsa on the side.
Grilled Berkshire Pork Chop with Merlot Sauce 2 medium sweet potatoes, peeled and chopped 2 tablespoons butter 1/4 cup maple syrup 3 cups beef broth 1 cup Merlot wine 1 tablespoon cornstarch 1/4 cup water Kosher salt and freshly ground black pepper 4 (4-ounce) pork chops Kosher salt and freshly ground black pepper 2 tablespoons olive oil Instructions: To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat. To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat. To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes. Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.
Mustard and Brown Sugar Salmon with Herbed Rice Mustard and Brown Sugar Salmon: 4 salmon fillets, about 1 1/2 lb (skin removed; thawed) 1/2 cup light mayonnaise 1 tablespoon Italian herb seasoning paste 1/4 cup brown sugar 2 tablespoons spicy brown mustard 1/4 teaspoon curry powder Olive oil (or regular) cooking spray Herbed Rice: 2 tablespoons fresh parsley (chopped) 2 (10-oz) bags frozen pre-cooked brown rice 1/2 teaspoon kosher salt 1/4 teaspoon pepper Instructions: ©2010 Publix Super Markets, Inc.
Frankenstein Cheesecakes 7 ounces dark chocolate candy melts 2 cups crushed chocolate sandwich cookies (about 20, cream filling left in) 4 tablespoons (2 ounces) salted butter, melted 6 (1/2 pint) square jars with lids 35 ounces full-fat cream cheese, at room temperature 1 2/3 cups (200g) powdered sugar 2 teaspoons vanilla extract 1/4 teaspoon green food color paste 3 cups heavy cream, lightly whipped to soft peaks 12 brown M&M's Instructions: Melt the candy melts (see Cook's Note) and place in a zip-seal bag. Cut off a very small corner. Pipe small solid triangles onto a sheet of parchment paper. They don't need to be even and can even vary a little in size. You'll need about 12 per jar, for a total of 72. Refrigerate to set. In a bowl, combine the cookie crumbs and butter and mix well. Place 2 tablespoons loosely into the bottom of each jar. Take the set triangles and place 3 per side around the outside of the cookie crumbs with the flat sides pressed up against the inside of the jar (this is Frankenstein¿s ¿hair¿) Once the triangles are in place, compact the cookie crumb mixture using the back of a spoon; it will help to hold the chocolate shards firmly in place. Refrigerate. In a mixer bowl, beat the cream cheese, powdered sugar, and vanilla until whipped. Add the food color paste and mix thoroughly, tinting the mixture a little darker than you want the final product to be. Fold in the whipped cream, which will lighten the color of the mixture. Spoon the cheesecake mixture into a piping bag and cut the end to make a 3/4-inch opening. Pipe the mixture into the jars, starting in the center and finishing 1/2 inch above the top of the jar. Tap the jar gently on the counter and, if need be, use a spoon to compact the cheesecake mixture into the corners of the jar so no air pockets are visible, then use an offset spatula to smooth the top of the cheesecake so it's flush with the jar rim. Add the lids and allow to set in the fridge for 2 hours. Once set, turn the jar over so the lid is now the base. Dry off any condensation from the jar and use a black marker to draw on Frankenstein's face and scars. Place a small dab of melted candy on the back of 2 M&M¿s and use it as a glue to attach them to opposite sides of the jar to make the bolts in Frankenstein's neck.
DOVER SOLE A LA MEUNIERE 1 fresh Dover sole, cleaned 1 cup flour 1 1/2 ounces olive oil Salt and pepper (to season flour) 2 ounces whole butter 1/2-ounce white wine 1/2 lemon, juiced 1 tablespoon chopped parsley Salt and pepper, to taste Instructions: Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole. Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.
Herbed Cream Cheese 2 (8-ounce) packages cream cheese, at room temperature 1/2 cup finely chopped fresh basil leaves 1/4 cup finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley leaves Instructions: Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.
Steak and Pierogi 1/3 cup sour cream 1 tablespoon chopped fresh chives 1 16-ounce package frozen potato-cheese pierogi 1 5-ounce package baby spinach 1 tablespoon unsalted butter 3 tablespoons whole-grain mustard 1 tablespoon extra-virgin olive oil 2 teaspoons Worcestershire sauce 1 1/4 to 1 1/2 pounds flank steak Kosher salt and freshly ground pepper Instructions: Preheat a grill to high. Whisk the mustard, olive oil and Worcestershire sauce in a small bowl. Season the steak with salt and pepper, then coat with half of the mustard mixture; let sit at room temperature 10 minutes. Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use. Transfer the steak to the grill and cook 5 minutes; flip, brush with half of the remaining mustard mixture and cook 5 more minutes. Flip again and brush with the rest of the mustard mixture; cook 5 to 8 more minutes for medium rare. Transfer to a cutting board and let rest. Meanwhile, bring a large pot of water to a boil. Add the pierogi and cook as the label directs. Put the spinach in a colander. Drain the pierogi in the colander with the spinach so the spinach wilts. Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper. Slice the steak against the grain; divide among plates along with the pierogi and spinach. Top the pierogi with the chive sour cream.
Beet Salad with Bombolino 3/4 cup whole milk 1-ounce fresh yeast 1 1/2 cups all-purpose flour 2 eggs 2 ounces butter 1/4 cup sugar 1 teaspoon salt 1 cup all-purpose flour 1/4 pound Gorgonzola Piccante Extra flour, for dusting 2 cups Marcona almonds 1 garlic clove, roughly chopped 2 to 3 tablespoons good quality olive oil 1 pinch cayenne pepper Salt 1 pound baby beets 3 tablespoons finely diced shallots 3 tablespoons finely diced chives 1/4 cup good quality olive oil 2 tablespoons sherry vinegar Fleur de sel Instructions: For the starter: Heat the milk up slightly so that it is just warm to the touch and pour into a bowl. Dissolve the yeast in the milk and then mix in the flour. The dough will be quite thick. Cover the bowl with plastic and let it sit in at room temperature for about an hour. For the dough: Scrape the starter dough in the bowl of a mixer. Add the eggs, butter, sugar, salt and flour and mix with your hands or spatula until the ingredients are loosely incorporated. This is messy and again the dough will be rather thick. Mix on low with the paddle attachment until the dough is silky and shiny. This will take at least 5 to 7 minutes and you will need to scrape down the bowl several times at first. Scrape the dough off the paddle attachment and form into a rough ball inside the mixer bowl. Cover the bowl with plastic and let sit for an hour, or until the dough has doubled in size. Punch down the dough. For the bombolino: With slightly floured fingers, using about 1 1/2 tablespoons of the dough, flatten the dough into a small disk about 1/4-inch thick. Place about 1 teaspoon of the cheese in the center and wrap the dough around the cheese. Pinch the dough together so that it sticks together and then roll the dough into a small ball. It is very important to make sure the dough is seamless, so that when it cooks no melted cheese escapes. Repeat until you have as many bombolino as you have salads. You will have excess dough. Heat a deep-fryer to 350 degrees F, or heat up 2 inches of oil in a high-sided heavy-bottomed pan. Make sure the oil does not come up past the half way point of the pan. Frying bombolino, only a few at a time for about 2 to 4 minutes, until golden brown all the way around. You might have to turn them over as they do tend to float. Drain on a paper towel and eat while warm. For the almond butter: Place almonds and garlic in a food processor and puree until smooth, scrape down the sides of the processor as necessary. Add 1 teaspoon of the oil as needed. Be very careful about how much oil to add as the almonds will get smoother the more they are processed. Use only as much as needed to achieve a smooth but thick almond paste. Season with cayenne pepper and salt, to taste. Place in a container. Will last refrigerated for up to 3 days. Reseason as needed. For the beet salad: Preheat oven to 400 degrees F. Trim tops and tails of beets and wash. Place in roasting pan and add enough water to pan so that it reaches half up the side of the beets. Cover with aluminum foil and place in preheated oven. Check doneness after about 45 minutes. If a pairing knife is able to penetrate the beet very easily, the beets are cooked. Check a few to make sure. If they not ready, recover with foil and place back in oven. Check in 15 minute increments. Remove from oven and remove foil. Let them sit until they reach room temperature. Do not discard the water. Using a kitchen towel (that you are not afraid to get really messy), peel the skin off the beets. The skin should wipe off very easily. To get off any little pieces of skin you might have missed, rinse in the water they were cooked in. Once all the beets are peeled, discard skins and the water they were cooked in. Cut beets in quarters or thirds, depending on their size and your preference. Mix gingerly with shallots, chives, oil and vinegar. To plate: Smooth about 2 to 3 tablespoons of the almond butter on the plate. Place about 1/2 cup of the beet salad onto the almond butter. Place a freshly fried bombolino on top of the beets and season with a touch of fleur de sel.
Blinchiki 3 eggs 1/2 teaspoon salt 1 soup spoon sugar 1 cup milk 2 cups all-purpose flour Splash vegetable oil Instructions: Mix the eggs, salt and sugar until thoroughly blended. Stir in 1 cup of milk. Add flour until a thick batter is formed. Add a splash of vegetable oil to mixture. Pour the batter into a hot, oiled skillet. Fry until golden on 1 side, then flip over and brown the other side.
Rosemary Peanuts 2 cups roasted, salted peanuts 1 ounce (2 tablespoons) sugar 3 tablespoons fresh rosemary Instructions: Finely chop rosemary and add with sugar to saucepan. Add enough water to make wet sand texture. Simmer on low heat until mixture is just starting to turn beige. Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly. Cool the peanuts before serving to allow the syrup to harden.
Chocolate and Amaretto Mousse in Almond Lace Bowls 1/2 cup heavy cream 1 cup good-quality dark chocolate, shaved 2 large eggs, separated 2 tablespoons amaretto liqueur 1/4 cup raw sugar, pulverized 1/2 cup unsalted butter 1/2 cup light corn syrup 1/2 cup brown sugar 2/3 cup all-purpose flour 1/2 cup almonds, ground 1/2 cup toasted almond slivers Instructions: For the chocolate and amaretto mousse: Heat the cream in a small pot over medium heat. Once it starts to steam, remove from the heat and whisk in the chocolate until melted. Let cool. Carefully add the cooled chocolate cream, 2 tablespoons at a time, into a bowl with the egg yolks, mixing continuously. Stir in the amaretto. Beat the egg whites and sugar in a bowl to form a meringue, and then fold into the chocolate mixture. Cover and refrigerate 1 hour. For the almond lace bowls: Combine the butter, corn syrup and sugar in a pot over medium heat until simmering. Whisk together the flour and almonds, and then stir into the butter mixture, 1 minute. Transfer to a bowl and refrigerate covered, 1 hour. Preheat the oven to 350 degrees F. Scoop tablespoons of batter and roll into balls. Place 3 inches apart on a parchment paper-lined baking sheet (only 4 balls per row), and bake until golden, 10 minutes. Let cool until they can be touched, but are still warm enough to be pliable. Place on top of a small inverted bowl to shape, and then let cool until hardened completely, 2 minutes. Transfer the chocolate mousse to a piping bag and pipe into the almond lace bowls. Garnish with toasted almonds.
Almost-Famous Frozen Yogurt 2 cups plain whole-milk yogurt 2 cups plain nonfat or reduced-fat Greek yogurt 1/2 cup superfine sugar 3 tablespoons light corn syrup Fresh fruit or other toppings, for garnish Instructions: Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions. For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.
Pineapple Ginger Vanilla Vodka 1/4 cup sugar 1/4 cup water 2-inch piece fresh ginger, peeled and chopped 1/2 vanilla bean, split and seeds scraped 2 cups fresh pineapple juice 3 cups fresh pineapple juice, poured into ice cube trays and frozen 1/4 cup vanilla vodka or plain vodka Mint sprigs, for garnish Pineapple slices, for garnish Instructions: Combine the sugar, water, ginger and vanilla bean and seeds in a small saucepan over medium heat and bring to a boil. Cook the mixture until the sugar is completely dissolved, about 1 minute. Cool at room temperature and strain. Combine the pineapple juice, 1 cup of pineapple cubes, the simple syrup and vodka in a blender and blend until smooth. Pour into glasses filled with pineapple cubes, if desired, and garnish with mint and pineapple slices.
Thin Mint Milkshake 1 pint chocolate ice cream 1 sleeve Thin Mints® cookies (about 12 cookies), plus more for garnish 1 to 1 1/2 cups whole milk Whipped cream, for garnish, optional Instructions: Put the ice cream, cookies and 1 cup of the milk in a blender and blend until smooth. Add more milk until the desired consistency is reached. Garnish with whipped cream if desired and crumbled thin mints. Serve immediately.
Tysonandreg; Grilled Chicken Panini strong 1 /strong package Tyson® Grilled & Ready® Refrigerated Fully Cooked Grilled Chicken Breast Strips /u , 6 oz. or 1-1/4 cups Tyson® Grilled & Ready® Frozen Fully Cooked Oven Roasted Diced Chicken Breast, thawed 1/2 cup pesto sauce, prepared 8 slices Italian bread 4 slices provolone cheese 1/4 cup olive oil Instructions: 1. Spread one tablespoon pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down. 2. Brush the outer sides of each sandwich with olive oil. 3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side. Serving Suggestion: Cut sandwiches diagonally. Serve with pasta salad. Refrigerate leftovers.
Carrot Cake with Cream Cheese Frosting Cooking spray 3 cups walnuts 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon fine sea salt 1 tablespoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 cup vegetable oil 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 3 large eggs, at room temperature 1 1/2 cups buttermilk 2 teaspoons pure vanilla extract 1 pound carrots, shredded (about 4 cups) 2/3 cup raisins 4 sticks unsalted butter, at room temperature 3 8-ounce packages cream cheese, at room temperature 4 cups confectioners' sugar 2 teaspoons pure vanilla extract Instructions: Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula. Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks. Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes. Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour. Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.
Apple Cobbler with Spice Cake 8 cups peeled and sliced firm, tart apples such as Granny Smith 1 cup sugar Pinch salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3 tablespoons butter, diced 1/3 cup all-purpose flour 1 cup chopped walnuts 1/3 cup vegetable shortening 1 cup brown sugar 1 egg, well beaten 1 cup sour cream 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cloves 2 teaspoons ground cinnamon 1/4 teaspoon salt Serving suggestion: warm caramel sauce Instructions: Preheat the oven to 350 degrees F. To make the apple topping: Grease a 12-inch Dutch oven or a large, deep baking dish. Add the apples, sugar, salt, cinnamon, nutmeg, butter and flour. Mix well then sprinkle with walnuts. To make the cake: In a large bowl or mixer, cream together the shortening and brown sugar. Mix in the egg, sour cream and vanilla. Sift the flour, baking soda, nutmeg, cloves, cinnamon and salt together into a bowl. Add the dry ingredients to the shortening mixture and mix thoroughly. Spoon the cake batter over the apple topping then bake until cake is nicely browned, begins to pull from the sides of the pan and a toothpick can be inserted and removed cleanly, about 40 minutes. Let the cake cool for 10 minutes then turn it out onto a large plate. Serve slices of cake warm or at room temperature drizzled with hot caramel sauce, if desired.
Pimm's and Soda 1 bottle Pimm's 1/3-1/2 cup fresh lemon juice 1 orange, sliced into quarter wheels 1 lemon, sliced into quarter wheels soda water peeled cucumber sticks for garnish Instructions: Combine Pimm's, lemon juice, orange and lemon slices in pitcher. For each drink pour 2-3 ounces Pimm's over ice and top with soda water. Garnish with a cucumber stick.
Chocolate Mousse with Chocolate Liqueur Whipped Cream 10 large eggs 1 1/3 cups granulated sugar 10 ounces 64 percent cacao chocolate, chopped 3 ounces unsalted butter, at room temperature 2 cups heavy cream 3 tablespoons chocolate liqueur, such as Bailey's 1/4 cup confectioners' sugar Fresh mint sprigs, for garnish Instructions: Separate the eggs whites from the yolks. Set the yolks aside, then put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed. Slowly add the granulated sugar to the egg whites in the mixer as they are whipping. Whip until soft peaks form. Over a double boiler, melt the chocolate and butter together. Remove from the heat and stir occasionally to help cool; let cool 10 minutes. One by one, add the egg yolks to the chocolate-butter mixture until fully incorporated. (The mixture will stiffen slightly.) Mix the whipped egg whites into the chocolate mixture in thirds, folding very gently so as to not mix the air out of the mousse. Carefully and evenly divide the mixture among 4 rocks glasses. Set the glasses in the refrigerator until fully chilled, about 30 minutes. For the chocolate liqueur whipped cream: Combine the heavy cream, liqueur and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form. Spoon a dollop of the whipped cream into each of the chilled mousse glasses. Garnish each with a small sprig of mint.
Kim-Chee - K's way 1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips) 1 tablespoon kosher salt 1 cup julienned (matchstick) carrot 1 cup julienned (matchstick) daikon radish 2 green onions, split in 1/2, cut in 2-inch sections 3/4 cup tamari soy sauce 1/2 cup water 1/4 cup apple cider vinegar 2 tablespoons minced garlic 1 tablespoon honey 4 dry hot chile peppers, split lengthwise and seeds removed Instructions: In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.
Whiskey Spiked Peach Iced Tea 1 quart cold water 6 black tea bags 2 tablespoons sugar 2 cups peach nectar Your favorite whiskey (recommended: Jack Daniels) Fresh peach slices, for garnish Mint sprigs, for garnish Instructions: Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher, add peach nectar, and stir to combine. Chill in the refrigerator for at least 1 hour. Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey. Stir in 1 shot of whiskey to each glass and garnish with a peach slice and fresh mint sprig.
Grilled Cheesy Loaded Potatoes 8 slices bacon, cut into 1-inch pieces 3 russet potatoes, thinly sliced Kosher salt and freshly ground black pepper 8 ounces Cheddar, grated 2 tablespoons sour cream 3 scallions, sliced Instructions: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside. Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes. Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.
Butternut Squash Ravioli 1 medium butternut squash 2 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 cup grated Panela or Parmesan cheese 2 cups warm seasoned chicken broth or additional 2 tablespoons butter and 1/2 cup freshly grated cheese Instructions: Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese.
Jam Thumbprints 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam Instructions: Preheat oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes. Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Caramelized Fennel and White Bean Soup 3 to 4 tablespoons extra-virgin olive oil, plus more for garnish 2 fennel bulbs, julienne 3 sprigs fresh thyme, plus more for garnish 1 tablespoon unsalted butter 1 cup dry white wine 2 cloves garlic, minced 1 gallon vegetable stock 6 to 8 cups cooked white beans Sea salt White pepper Instructions: Heat a large sauce pot over medium high heat. Add 3 to 4 tablespoons of olive oil. Once oil is hot, add fennel bulb, fresh thyme, and butter. Allow to cook until the fennel begins to turn golden amber brown, about 15 to 20 minutes. Add white wine and garlic. Add vegetable stock and white beans. Reduce heat and allow soup to come to a gentle simmer. Simmer for 30 minutes. Season, to taste, with salt and pepper. Serve by ladling 5 to 6 ounces of soup into a bowl. Garnish with a few fresh thyme leaves and a drizzle of extra-virgin olive oil. See Cook's Note.
Spiced Up Potato Chips 5 pounds Yukon gold potatoes, unpeeled 2 teaspoons garlic salt 2 teaspoons paprika 2 teaspoons black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt Vegetable oil, for frying Instructions: Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside. In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely. Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!
Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze 4 cornish hens, washed and patted dry Salt 6 tablespoons garam masala Maple-Tamarind Glaze, recipe follows 2 tablespoons canola oil 2 shallots, finely chopped 1 tablespoon minced or grated fresh ginger 1/4 teaspoon red chili flakes 1/2 cup homemade chicken stock 1 teaspoon black peppercorns 1 cup pure maple syrup 1 tablespoon tamarind paste Salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Season entire hen with salt, including the cavity. Push the wings back and rub the garam masala over the entire hen. Place on a lightly oiled baking rack set over a baking sheet and bake for 15 minutes. Brush with some of the glaze and reduce the heat to 375 degrees F and continue baking until just cooked through, about 10 to 15 minutes longer or until a thermometer inserted into the thickest part of the leg registers 160 degrees F. Remove from the oven, brush with the remaining glaze, and let rest 5 minutes before serving. Alternatively, you can sear the hens in an oven-safe saute pan over medium-high heat and then transfer pan to the oven to finish cooking. Heat oil in a medium saucepan over medium heat. Add shallots and ginger and cook until soft. Add red chili flakes and cook for 30 seconds. Stir in chicken stock and peppercorns and cook until reduced by half. Whisk in maple syrup and tamarind paste and cook for 15 minutes or until slightly thickened, stirring occasionally. Remove from the heat and let cool to room temperature before using.
No-Bake Raspberry Pretzel Cups 2 cups salted pretzel twists, plus more for serving 4 tablespoons salted butter, melted 1/4 cup firmly packed light brown sugar One and a half 8-ounce packages cream cheese, at room temperature 3 tablespoons heavy cream, or more to taste 1 cup confectioners' sugar 2 teaspoons lemon zest plus 2 tablespoons lemon juice 2 teaspoons vanilla extract 2 cups fresh raspberries, coarsely chopped, plus more whole raspberries for garnish 1 tablespoon granulated sugar Sweetened whipped cream, for serving Instructions: Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside. Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside. Stir together the chopped raspberries and granulated sugar in a medium bowl. Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
Carnita Tacos 2 pounds lard 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 cup Chile de Arbol Salsa, recipe follows Corn Tortillas, recipe follows Salsa Fresca, recipe follows Instructions: Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.) When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos. For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a nonstick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.
Apple-Walnut Galette 1 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar Pinch of salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 large egg 1 cup walnuts 1/4 cup plus 1 tablespoon granulated sugar 1 large egg 3 tablespoons unsalted butter, diced 1/4 teaspoon vanilla extract Pinch of salt 3 Golden Delicious or other firm baking apples (about 1 1/4 pounds) 1/4 cup apricot preserves Confectioners' sugar, for dusting (optional) Instructions: Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste. Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples. Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter. Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.
Tomato and Shaved Fennel Salad 2 yellow tomatoes, sliced into 8 pieces 2 red tomatoes, sliced into 8 pieces 1 head fennel, shaved 2 ounces red onion, shaved 4 teaspoons basil, chiffonade 4 ounces extra-virgin olive oil 4 ounces red wine vinegar kosher salt coarse black pepper Instructions: Place fennel in the center of serving plate. Surround with the tomatoes, alternating colors. Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil.
Thai-Flavored Mussels 1/2 cup light stock, such as vegetable, chicken, fish or dashi 1 shallot, minced 2 garlic cloves, sliced or minced 3 kaffir lime leaves, chopped or shredded, or 1 (4-inch) piece lemon grass, minced 1/2-inch piece ginger, minced 20 mussels (about 12 ounces), (preferably cultivated, or cleaned and bearded) 1 fresh chile pepper, red or green, seeded and chopped or sliced finely 1/2 cup boiling water 1 tablespoon lime juice 1 tablespoon mirin 1 tablespoon fish sauce 1/2 cup chopped fresh coriander Instructions: Bring 2 cups of water to the boil. Put the stock, shallot, garlic, lime leaves, and ginger in a saucepan, cover and let it bubble away at a moderate to high heat for 3 to 5 minutes or until you have a thickish, softish mess at the bottom of the pan. Check to make sure it isn't either burning or just getting too dry for comfort, and add a bit of boiling water if it is. Meanwhile, put the mussels in a sink filled with ice-cold water. Chuck away any that don't sink and then, as you remove them, make doubly sure by chucking away any that don't shut when you tap then sharply. I wouldn't expect you to have to throw many away, so don't worry unduly. Add the chile pepper to the mixture in the pan. After about 30 seconds, or just long enough to get them out of the sink, add the mussels and then throw over them 1/2 cup boiling water, and then the lime juice, mirin, and fish sauce mixed together. Cover, give the pan a shake, and leave on a high heat for about 3 minutes, by which time the mussels should have steamed open. Add half the coriander, shake again, and pour into a noodle bowl. Sprinkle over the remaining coriander and eat.
Chicken Enchiladas Rojas with Oregano Guacamole and Crema 3 tablespoons olive oil, plus more for drizzling 1 pound boneless, skinless chicken thighs 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 onion, sliced 1 red bell pepper, sliced into thin strips 4 dried ancho chiles, rinsed 1 onion, cut into a large dice 3 cloves garlic, sliced One 14.5-ounce can fire-roasted diced tomatoes 1 tablespoon apple cider vinegar 2 teaspoons ground cumin 1 teaspoon dried oregano 3/4 teaspoon kosher salt, plus more to taste 1/2 teaspoon sugar 2 tablespoons olive oil Eight 6-inch corn tortillas, warmed until pliable 1 cup shredded Mexican 4-cheese blend Cilantro leaves, for garnish 1 scallion green, thinly sliced, for garnish Oregano Guacamole, recipe follows, for serving Crema, recipe follows, for serving 3 ripe avocados, pitted, peeled and diced 3 scallions, thinly sliced 2 fresh oregano sprigs, chopped 2 limes, juiced Kosher salt and freshly ground black pepper 1 cup sour cream 1/2 avocado, smashed 1 teaspoon kosher salt 1/2 teaspoon fresh lime zest Instructions: For the filling: Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside. For the chile sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer. Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained chile sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes. Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the chile sauce and stir to combine. Set aside. To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of chile sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the chile sauce, flipping to cover both sides. Repeat with the remaining fried tortillas. Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema. Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency. Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined.
Cranberry and Orange Wild Rice 1/2 cup dried cranberries 1 1/4 cups water 1 cup fresh orange juice 1 tablespoon unsalted butter 1 (8-ounce) package long-grain and wild rice (recommended: Uncle Ben's) 1 orange, zested 1/2 cup sliced almonds Instructions: Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice. In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.
Sweet Soy-Glazed Chicken 1/2 cup sweet soy glaze (such as Kikkoman) 2 tablespoons rice vinegar 2 cloves garlic, grated 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 6 cups pre-cut vegetables, such as broccoli florets, red bell peppers and/or carrots (about 14 ounces) Cooked white rice, for serving Instructions: Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside. Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes. Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture. Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.
Apple Glazed Pork Tenderloin 4 apples (recommended: a mix of Golden Delicious and McIntosh) 1/4 cup melted butter 3 pounds pork tenderloin Salt and freshly ground black pepper 1/2 cup apple butter 3 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon chopped fresh rosemary leaves Instructions: Preheat the oven to 350 degrees F. Peel, core, and cut the apples into 1-inch dice and toss with melted butter in a large bowl. Scatter the apples in the bottom of a roasting pan fitted with a rack. Season the tenderloin generously with salt and pepper and place on the rack in the roasting pan. Whisk together all remaining ingredients in a small bowl. Put the tenderloin in oven until internal temperature registers 160 to165 degrees on an instant-read thermometer, about 30 to 40 minutes. During the last 10 minutes of cooking brush with half of the glaze. Remove from oven, brush with remaining glaze and allow to rest for 10 minutes on a cutting board before slicing. Serve with roasted apples.
Honey Thyme Blues 1 1/2 ounces Plymouth Gin 1 ounce fresh lemon juice 1 1/2 ounces Honey Syrup, recipe follows Fresh thyme, stems removed Orange Bitters Thyme sprig, for garnish 1/2 cup honey 1/2 cup water Instructions: Place the gin, lemon juice, honey syrup, thyme leaves and 3 dashes of orange bitters into a shaker. Lightly muddle the thyme leaves, add large ice cubes and shake vigorously. Strain into a coupe glass, garnish with remaining thyme sprig and serve. In a small saucepan over medium heat, heat the honey and water until incorporated and the honey has dissolved. Cool to room temperature before using.
Chicken Pot Pie Soup 4 medium russet potatoes, peeled and diced 2 quarts water 1 1/2 pounds boneless, skinless chicken breast, split 1 tablespoon bouillon flavoring 1/2 cup vegetable oil 1/2 small white onion, diced (1/4 cup) 2 stalks celery (1/2 cup), diced 1/2 cup all-purpose flour 2 teaspoons Italian seasoning 1 teaspoon cracked black pepper 1 1/2 pounds frozen mixed vegetables 1 cup heavy cream Pinch sea salt 1 store-bought pie crust Instructions: Add diced potatoes to a large bowl filled with cold water. Set aside. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled. In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes. Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes. Preheat the oven as directed on the pie crust package. Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces. Ladle the soup into bowls and garnish with the pie crust.
Savory Italian Beef Stew 2 pounds beef stew meat, cut into 1-inch cubes 1 bag (14-ounce) frozen pearl onions, C&W 1 can (14.5-ounce) diced tomatoes with Italian herbs, Hunt's 1 package (12-ounce) baby carrots 1 packet (1.6-ounce) garlic herb sauce mix, Knorr 1/2 cup reduced-sodium beef broth, Swanson 1 packet (0.5-ounce) pesto sauce mix, Knorr Instructions: In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker. Cover and cook on low heat setting for 8 to 10 hours.
Lemon Curd Mousse 1/2 cup heavy cream 1/2 cup prepared lemon curd Fresh blueberries, rinsed and dried Fresh mint sprigs for garnish Instructions: With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.
Eggplant Parmesan Boats One 1 1/2-pound eggplant 2 tablespoons extra-virgin olive oil 1/2 teaspoon Italian seasoning 1/2 teaspoon kosher salt Freshly ground black pepper 1/4 teaspoon garlic powder 1/2 cup jarred marinara sauce 1 cup shredded mozzarella 1/4 cup grated Parmesan Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up. Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.
Grilled Za'atar Flatbread 1 pound store-bought pizza dough Olive oil 4 tablespoons za'atar Salt Instructions: Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.
Choco Chewy Scotch Bars 12 oz. bag semi-sweet chocolate chips 15 oz. can fat free sweetened condensed milk 1 cup butter, melted, plus 2 Tbs. butter 2 1/2 cups brown sugar 2 eggs, beaten 2 cups all-purpose flour 1 tsp. salt 1 tsp. vanilla 1/2-cup chopped pecans or walnuts 1/2-cup flaked coconut Instructions: In a microwavable bowl or double broiler, melt together chocolate chips, sweetened condensed milk and two tablespoons butter. Set aside. To make dough, in a two-quart saucepan over medium heat combine melted butter and brown sugar. Mix until brown sugar is dissolved and remove from heat. Add to saucepan flour, salt, vanilla, chopped nuts, flaked coconut and eggs. Mix well. Spread half of dough mixture in a 15 x 10-inch jelly roll pan greased with non-stick spray. Drizzle melted chocolate mixture over dough in pan. Dot top of chocolate mixture with remaining dough. Bake at 350 F for 30-40 minutes or until golden brown and set in the middle. Cool well on a wire rack for one or two hours. Cut into 48 bars. Store tightly covered.
Frozen Lemon Mousse Cones 1/2 cup lemon juice 1 cup sugar 4 egg yolks 1 egg 1/2 cup butter, diced 3/4 cup heavy cream, whipped Instructions: In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.;
Chilled Bourbon-Vanilla Latte 2 shots espresso, chilled 1 to 2 tablespoons Vanilla Bean Simple Syrup, recipe follows 1 shot bourbon 1 cup whole milk, warmed and frothed Cinnamon, for dusting, optional 1/2 cup granulated sugar 1/2 vanilla bean, split, seeds scraped Instructions: Combine the espresso, Vanilla Bean Simple Syrup and bourbon in a cocktail shaker with a few ice cubes. Shake for 10 seconds. Put the ice cubes in a tall glass, pour over the espresso mixture and top with warm, frothy milk. Dust with cinnamon if desired and serve. Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until sugar has melted, about 3 minutes. Add the vanilla bean and seeds. Let cool to room temperature, then remove the vanilla bean. Transfer the syrup to a bowl, cover and chill until cold.
Steak Pizzaiola 3 store-bought ciabatta rolls, split 4 tablespoons olive oil 3 Kansas City strip steaks (3/4 inch thick) Kosher salt and freshly ground black pepper One 16-ounce jar sliced roasted red peppers, drained 6 cloves garlic, sliced 1 large yellow onion, sliced thick 1/2 teaspoon red pepper flakes 2 tablespoons tomato paste 1/2 cup red wine One 14.5-ounce can stewed tomatoes One 14.5-ounce can tomato sauce 1/4 cup drained sliced pepperoncini 1 tablespoon fresh oregano leaves 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan Instructions: Preheat the oven to 425 degrees F. Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes. Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper. Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest. Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed. Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.
The Ultimate No-Bake Chocolate-Peanut Butter Pie 1 cup heavy cream 3/4 cup powdered sugar 1 tablespoon vanilla extract 8 ounces cream cheese, at room temperature 1 cup creamy peanut butter 1 cup chopped peanut butter cups 1 pre-made graham cracker pie crust 1 recipe Peanut Butter Sauce, recipe follows 1/4 cup chocolate shell ice-cream topping, such as Magic Shell 1 cup crushed roasted salted peanuts 1/4 cup mini chocolate chips 1/4 cup sweetened condensed milk 1/4 cup creamy peanut butter 1 teaspoon vanilla extract Instructions: Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes. Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours. Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie. Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.
Buss-Up-Shut (Burst Up Shirt) 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Water 1/4 cup ghee, recipe follows 1/4 cup vegetable oil 1 pound unsalted butter Instructions: Sift dry ingredients into a bowl. Add water and mix to a stiff dough. Knead the dough thoroughly on a lightly floured surface. Combine melted ghee and oil into a bowl. Form dough into 4 balls and roll out into 10-inch circles. Brush all over with ghee and vegetable oil mixture and fold into a ball again. Cover and allow to stand for 20 minutes. Roll out again into 10-inch circles. Heat a cast iron griddle until a drop of water will sputter when dropped on it. Cook for about 1 minute, turn, spread with ghee mixture, keep turning until baked. Remove from griddle and clap with both hands until pliable or burst-up. Wrap in a towel to keep warm until all are cooked. Serve at once. Put the butter in a heavy saucepan over medium heat. Melt the butter, stirring from time to time, then increase the heat to bring the butter to a boil for about 1 to 1 1/2 minutes. Reduce the heat to low. Cook the butter for about 45 minutes or until golden and the milk solids in the bottom of the pan are brown. Rinse a piece of cheesecloth in hot water and wring dry. Fold into 4 layers and line a sieve. Carefully pour the butter through the cheesecloth. The sieved butter (ghee) can be stored in the refrigerator indefinitely or at room temperature for 2 to 3 months.
Asiago Pesto Bread 1 cup almonds, preferably marcona 1 cup loosely packed fresh basil leaves 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon ground cinnamon 1 1/4 cups shredded Asiago cheese, divided 1/3 cup olive oil 1 loaf sweet French bread or sourdough Instructions: Preheat the oven to 350 degrees F. In a food processor, add the almonds and pulse until they are finely chopped. Add the basil, black pepper and cinnamon and process until incorporated. Add 1 cup of the cheese, pulse a few times, then with the machine still running, slowly add in the olive oil. Cut the bread in half, spread it with the pesto and bake on a cookie sheet for 7 to 10 minutes. At this point, remove the bread, sprinkle it with the remaining 1/3 cup of cheese and turn on the broiler. Broil the bread until the cheese has melted and starting to brown. Remove from the oven, cut it into 8 portions and serve immediately.
Pesto Lasagne Pesto, recipe follows Besciamella, recipe follows Butter, for baking dish, plus more for topping 1 1/2 (9-ounce) boxes no boil lasagna noodles 1 cup freshly grated Parmesan cheese 4 cups fresh basil leaves, about 4 ounces 1/3 cup pine nuts 3 cloves garlic 1/2 cup extra-virgin olive oil, plus more for sprinkling 1/4 cup freshly grated Parmesan Cheese 1/4 cup freshly grated Pecorino Sardo or Romano Kosher salt and freshly ground black pepper, to taste 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven. Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil. Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth. Keep the pesto in the refrigerator until you're ready to use it. Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil. Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Hearty Chicken, Potato and Corn Soup 4 chicken leg quarters (leg and thigh; about 2 1/2 pounds) Kosher salt 1 cup diced onion (about 1 medium onion) 4 cloves garlic, minced 1 bay leaf 1 bunch fresh cilantro, stems roughly chopped, 1 cup leaves reserved 1 bunch scallions, roughly chopped, whites and greens separated 1 to 2 teaspoons habanero hot sauce 3 tomatoes, cored, seeded and chopped (about 1 1/4 cups) 1 pound mixed Yukon gold and purple (or red bliss) potatoes, quartered and cut into 3/4-inch pieces 1 ear corn, cut into 1/2-inch-thick rounds 1 to 2 avocados, sliced, for serving 1/2 cup sour cream or creme fraiche, for serving 1/4 cup capers, for serving Instructions: In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes. Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.) Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes. Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside. Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed. Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.
Pumpkin Spiced and Sugared Pumpkin Seeds 2 cups raw pumpkin seeds 2 tablespoons melted butter 1 tablespoon maple syrup 1 tablespoon brown sugar 2 teaspoons pumpkin pie spice 1 teaspoon kosher salt 1/2 teaspoon hot Hungarian paprika Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet. Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
O Diablo (the Devil's Pot - Macao) 6 to 7 pounds cooked meats (such as leftover roast turkey, roast pheasant, capons, roast beef, roast leg of lamb, pork or veal chops, roast pork, and perhaps some stewed meats) 3 tablespoons olive or vegetable oil 2 large onions, chopped 8 medium tomatoes, chopped 1 (32-ounce) jar mixed pickles, chopped Reserved juice from meats 3 pounds potatoes, peeled and quartered 18 eggs, hardboiled 6 tablespoons sugar 2 teaspoons powdered mustard Vinegar from pickles 1 cup white wine 3 cups rice Instructions: Remove any bones from the meats and cut into 1-inch square pieces. Set aside. Heat the oil in a large pot over medium heat and saute the onion until slightly golden. Add the tomatoes and let cook until the liquid has evaporated. Add the pickles and the chopped meats. Mix well, cover, and cook over low heat for 10 minutes to blend flavors. Add reserved juices and enough water to barely cover meats. Place potatoes over meats, cover, and cook until potatoes are done (about 20 minutes). While O Diablo is cooking, peel the eggs and separate the yolks from the whites. Mash the whites with a fork and add to the pot. Mash the yolks and mix with the sugar and the powdered mustard. Add enough of the vinegar from the pickle jar to form a paste (about 1/2 cup). When the potatoes are done, thicken sauce in pot with the egg yolk mixture. Cook 5 minutes more. Add white wine; increase the heat and bring to a boil. Cook another 3 minutes. Remove from heat and let it set, covered, until dinner is served. Cook rice according to package directions. When ready, reheat O Diablo and serve with rice. Some prefer this dish with bread instead of rice to sop up the juices; either way, it is delicious. Prepare this dish in the morning so that the flavors will have melded by dinnertime. The leftovers of this dish will keep up to 2 weeks in the refrigerator.
Vanilla, Almond and Cocoa Latte 4 ounces milk 1/2 teaspoon instant espresso powder 1 1/2 ounces amaretto liqueur 1 1/2 ounces chocolate liqueur 1 1/2 ounces vanilla vodka 1 teaspoon chocolate shavings Instructions: Combine the milk and espresso powder in a cocktail shaker and stir until dissolved. Add the amaretto, chocolate liqueur and vanilla vodka, fill the shaker with ice and stir. Strain into rocks glasses with fresh ice, and top with fresh chocolate shavings.
Roasted Corn and Chicken Chowder 2 ears of corn, husked 2 tablespoons unsalted butter 6 scallions, sliced 1 celery stalk, diced 1 large sweet potato, peeled and chopped 1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs) 1 pinch cayenne pepper Kosher salt and freshly ground black pepper 1/4 cup cornmeal 2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed) 1/2 cup whole milk 4 whole-grain dinner rolls, for serving Instructions: Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs. Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes. Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.
Roasted Pork Loin with Sausage, Cornbread Stuffing 2 tablespoons grapeseed oil, plus 2 tablespoons 1 small onion, diced 1/2 pound ground Italian pork sausage 2 cups prepared and crumbled cornbread 1 teaspoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh parsley leaves 2 egg whites, whipped to form peaks 4 tablespoons heavy cream 3 tablespoons melted butter Salt and freshly ground black pepper 1 (2-pound) piece pork loin Instructions: In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool. When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste. Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form. Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit. Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F. Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.
Country Sloppy Joes with Fried Onions 2 tablespoons olive oil One 2-pound beef brisket, fat cap trimmed, sinew removed 1 tablespoon Miss Brown's House Seasoning, recipe follows 1 medium onion, diced 1 red bell pepper, diced 2 cups beef broth 1 bay leaf Kosher salt and freshly ground black pepper 4 hamburger buns Dill pickle chips, for serving One 14.5-ounce can diced tomatoes, undrained 2 cups ketchup 1/2 cup firmly packed light brown sugar 1/3 cup molasses 2 tablespoons apple cider vinegar 1 tablespoon garlic powder 1 tablespoon Dijon mustard 1 tablespoon sweet paprika 1 teaspoon cayenne pepper Vegetable oil, for frying 1/2 medium red onion, sliced into 1/4-inch-thick rings 1 cup buttermilk 1 cup all-purpose flour Kosher salt and freshly ground black pepper 1 teaspoon Miss Brown\u2019s House Seasoning, recipe follows 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Start the brisket: Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the brisket with the House Seasoning. Place the brisket, fat-side down, in the hot Dutch oven and brown until a deep golden crust forms, 5 to 7 minutes. Turn the brisket over and brown on the other side, another 5 minutes. Remove the brisket from the Dutch oven. Add the onions and bell pepper to the drippings in the Dutch oven and stir until well coated in oil. Add the beef broth and bay leaf and bring to a boil. Return the brisket to the Dutch oven. Cover and place in the oven. Bake for 3 hours. Meanwhile, make the sloppy joe sauce. Combine the diced tomatoes, ketchup, brown sugar, molasses, apple cider vinegar, garlic powder, mustard, paprika and cayenne pepper in a medium saucepan. Bring to a boil. Reduce the heat and simmer over medium-low until slightly thickened and reduced by one-fourth, about 30 minutes. After the brisket has baked for 3 hours, pour 2 cups of the sauce over the brisket. Cover the Dutch oven and continue baking the brisket until tender, 30 minutes longer. (Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.) Shred the meat using two forks and stir in 1 more cup of sauce. Season with salt and pepper. During the last 30 minutes, make the fried onions: Pour oil halfway up the sides of a large cast-iron skillet and heat to 350 degrees F. Place the onion in the buttermilk in a small bowl. Place the flour in a shallow baking dish and season with salt and pepper. Working with a few onions at a time, dredge them in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes. Remove the onions to a baking sheet with a wire rack and sprinkle with the House Seasoning while still hot. Repeat with the remaining onions and set aside. To assemble the sandwiches, spoon some of the brisket on the hamburger bun bottoms. Top with the fried onions, pickles and bun tops. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Cheesy Potatoes Nonstick cooking spray 1 (32-ounce) package frozen potato pieces No-salt multi-purpose seasoning 1 package shredded Cheddar/jack blend cheese 1/2 cup crumbled cooked bacon 1/2 cup sliced scallions Sour cream, for garnish Instructions: Preheat oven to 450 degrees F. Coat a large skillet thoroughly with nonstick spray. Over medium heat, heat potatoes for about 10 minutes, stirring frequently and sprinkling generously with no-salt seasoning. Transfer to casserole dish and sprinkle with shredded cheese and crumbled bacon. Bake in oven about 5 minutes; sprinkle with scallions, then return to oven for another few minutes, until cheese is melted. Serve immediately with a hearty dollop of sour cream.
Instant Pot Tacos 2 pounds lean ground beef, frozen 1 yellow onion, finely diced 2 cloves garlic, chopped 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon cornstarch Kosher salt and freshly ground black pepper Taco shells, heated according to package instructions Assorted toppings for serving, such as sour cream, shredded Cheddar, shredded lettuce, chopped tomatoes, avocado, sliced black olives, hot sauce Instructions: Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes. Serve with the taco shells and toppings.
Italian Fondue 1 garlic clove 1 3/4 cups dry Italian white wine 1/2 pound Fontina cheese, shredded 1/2 pound Taleggio cheese, shredded 3 tablespoons Grappa or flavored Grappa, such as cherry Heavy cream 1 tablespoon Balsamic vinegar Nutmeg, to taste Paprika, to taste 1 tablespoon crushed red pepper flakes Instructions: Rub a heavy bottomed saucepan with garlic, add the wine and Grappa and heat over moderately high heat, being careful not to let boil. Reduce by 3/4. Have all ingredients measured and close by, as you will need to stir with one hand and add cheese with the other. When wine starts to show small, tiny bubbles, but is not yet boiling , gradually add cheese while stirring constantly. When you start to feel a slight resistance to the spoon, add heavy cream to desired consistency, and the Balsamic vinegar. Continue to cook until the fondue begins to thicken. Add to taste nutmeg, paprika, and red pepper flakes. Quickly transfer to a fondue pot. Classically, fondue is served with fresh fruit, nuts, and crusty French bread. For the Italian Fondue, it might be fun to serve an antipasto dish, breadsticks wrapped with proscuitto, sun-dried tomatoes, or even left over vegetables like asparagus and broccoli.
Enchiladas de Pollo en Mole Coloradito 8 ancho chiles, seeds removed 8 pasilla chiles, seeds removed 4 dried guajillo chiles, seeds removed 1/4 cup raisins 5 large tomatoes, cut into quarters through the stem 2 tomatillos, husks removed, cut into quarters through the stem 1 large yellow onion, diced 6 unpeeled garlic cloves Sunflower oil, for cooking Kosher salt 1 cup 1-inch cubes sourdough bread 4 whole cloves 1 teaspoon cumin seeds 1 cinnamon stick, broken into pieces 4 tablespoons sesame seeds 3 cups chicken broth 12 corn tortillas Meat picked from 1 rotisserie chicken Instructions: Combine the ancho, pasilla and guajillo chiles and raisins in a medium bowl. Add enough hot water to cover, cover the bowl and soak until the chiles are softened and the raisins plump, 15 to 20 minutes. Strain. Remove and discard the stems from the chiles. Set the raisins and chiles aside. Meanwhile, preheat the oven to 350 degrees F. Place the tomatoes, tomatillos, onion and garlic on a rimmed baking sheet. Drizzle with enough oil to coat and sprinkle with salt. Roast until the vegetables are soft and slightly charred, about 25 minutes. Place the sourdough on a small rimmed baking sheet, drizzle lightly with oil and season with salt. Spread out in an even layer and toast until golden brown, 6 to 9 minutes. Place the cloves, cumin and cinnamon stick in a small heavy skillet. Place over medium heat and cook, stirring constantly, until toasted and fragrant, about 6 minutes. Transfer to a small plate. Add 3 tablespoons of the sesame seeds to the same skillet over medium heat and toast, stirring often, until golden brown, about 3 minutes. Transfer to the plate with the toasted spices. Drain the chiles and raisins. Working in 2 batches, combine the chiles and raisins, roasted vegetables, toasted sesame seeds, cinnamon stick, cloves, cumin, sourdough and broth in a blender. Puree until smooth, return to the bowl and set aside. To refry the sauce, pour enough oil into a 6-quart saucepan to cover the bottom. Place over high heat. Once the oil just begins to smoke, partially cover the pot to protect from the sauce splattering and carefully pour in the blended ingredients (see Cook's Note). Immediately cover the pot, lower the heat to low and cook, stirring occasionally, for 30 minutes; this will allow the flavors to marry and intensify. Preheat the oven to 350 degrees F. To assemble the enchiladas, add about 1 tablespoon oil to a large cast-iron skillet over medium heat. Fry the tortillas one at a time, turning them once, just until soft and pliable; this will make them easier to roll and prevent them from cracking. Set them aside in a stack on a plate, covered, to keep warm. When ready to assemble, flip the stack of tortillas to use the ones on the bottom first, fill each tortilla with chicken, roll to enclose and place side-by-side in a row in a large baking dish. Once the dish is full, cover the enchiladas completely with the mole and bake until the chicken is warmed through, 10 to 15 minutes. Meanwhile, place the remaining 1 tablespoon sesame seeds in a small heavy skillet set over medium heat. Toast, stirring constantly, until just lightly browned, about 2 minutes. Sprinkle the enchiladas with the sesame seeds and serve.
Salt and Pepper Shrimp with Quinoa and Bok Choy 1/3 cup plus 3 tablespoons cornstarch Kosher salt and freshly ground pepper 1 1/2 pounds peeled and deveined large shrimp 1 cup plus 1 tablespoon vegetable oil 4 small heads baby bok choy, quartered lengthwise 1 tablespoon oyster sauce 1 1-inch piece fresh ginger, peeled and minced 1 cup frozen cooked quinoa, thawed 3/4 cup frozen shelled edamame, thawed 4 cloves garlic, chopped 1 small jalapeno pepper, halved lengthwise and thinly sliced 1/4 cup sweet Thai chili sauce Instructions: Whisk 1/3 cup cornstarch, 3/4 teaspoon salt and 1 teaspoon pepper in a large bowl. In a medium bowl, whisk the remaining 3 tablespoons cornstarch and 3 tablespoons water until dissolved. Toss the shrimp in the cornstarch-water mixture to coat. Remove, shake off any excess and transfer to the bowl of seasoned cornstarch. Toss well to coat. Heat 1 cup vegetable oil in a large skillet over medium-high heat until very hot. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a separate large nonstick skillet over medium-high heat. Add the bok choy to the nonstick skillet and cook, stirring, until crisp-tender, about 3 minutes. Stir in the oyster sauce and ginger, then add the quinoa and edamame. Stir until heated through, about 1 minute. Season with salt and pepper. Working in two batches, cook the shrimp in the other skillet, turning, until lightly golden and crisp, about 1 minute per side. Remove to a rack set over paper towels to drain. Remove all but 1 tablespoon oil from the skillet, then add the garlic and jalapeño. Cook over medium-high heat, stirring, 30 seconds. Return the shrimp to the skillet and cook, tossing, 30 seconds. Divide the shrimp and quinoa mixture among plates. Serve with the chili sauce.
Mango Jicama Slaw 1 mango, julienned 1/2 cup carrots, julienned 1 pound jicama, peeled and julienned 1 red bell pepper, seeded and julienned 1/4 cup chopped fresh cilantro 1/2 cup fresh lime juice Salt and freshly ground pepper Instructions: Combine all ingredients and refrigerate until serving.
Cherry Cheesecake Dip 2 teaspoons cornstarch One 10-ounce bag frozen cherries (about 2 cups) 1/4 cup sugar Kosher salt 1 teaspoon lemon juice 8 ounces cream cheese, softened 1/2 cup sweetened condensed milk 1/3 cup sour cream 1/2 teaspoon vanilla extract Crushed graham crackers, for garnish Suggested dippers: graham crackers, vanilla wafer cookies, pretzels Instructions: Mix the cornstarch with 1 tablespoon cold water in a small bowl and reserve. Combine the frozen cherries, sugar and a pinch of salt in a medium saucepan and place over medium-high heat. Stir frequently to dissolve the sugar as the cherries defrost and release their liquid. Bring to a boil and reduce to a simmer, then cook until the cherries are soft and the liquid has thickened slightly, about 5 minutes. Stir in the cornstarch mixture to thicken the sauce; simmer for just another minute, then remove from the heat. Stir in the lemon juice and let cool completely. Put the cream cheese in a large bowl and beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Add the condensed milk, sour cream, vanilla and 1/8 teaspoon salt. Beat again until very fluffy. Transfer to a shallow bowl or baking dish and smooth out. Top with the cooled cherry sauce. Sprinkle with crushed graham crackers and serve with dippers.
Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs 1 tablespoon/15ml olive oil 2 carrots, chopped 2 celery ribs, chopped 1 onion, chopped 3 tablespoons/45ml ketchup 1 tablespoon/15ml peppercorns 12 large tomatoes, halved 3 heads garlic, halved horizontally 3 bunches fresh basil 1 bunch fresh parsley 2 cups/500ml cherry tomatoes 1 tablespoon/15ml olive oil 4 fresh thyme sprigs Salt and freshly ground black pepper 2 tablespoons/30ml olive oil 2 zucchini, cut into very small dice 1 shallot, finely chopped Salt and freshly ground black pepper 2 tablespoons/30ml butter 1 bunch fresh chives, finely chopped 1 bunch fresh parsley, chopped 4 to 6 Yukon gold potatoes, cooked until tender but still firm 1 onion, finely chopped 1/2 cup/125ml finely chopped fresh chives 2 eggs, beaten 1 teaspoon/5ml cayenne Salt and freshly ground black pepper Canola or olive oil, for frying Soft ricotta cheese Fried eggs, sunny-side up Instructions: For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain. For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool. For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley. For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties. Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes. Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.
Squid Vicious 1/2 pound squid tentacles and tubes 1 tablespoon soy sauce 2 teaspoons cornstarch 1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste) 1 teaspoon balsamic vinegar 2 teaspoons sesame oil 1/2 teaspoon thinly sliced garlic 1/4 teaspoon minced ginger 2 dried arbol chiles 1/3 cup medium dice sweet onion 1/4 cup torn-into-strips oyster mushrooms 1/3 cup medium dice red bell pepper Freshly ground white pepper Instructions: On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size. In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch. In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.
Stuffed Mushrooms Olive oil 4 ounces pancetta, cut into 1/4-inch dice 2 onions, finely diced Kosher salt 1 pound cremini mushrooms, cleaned and stems removed, finely chopped and reserved 1 pound cremini mushrooms, cleaned and stems removed, finely chopped and reserved 2 tablespoon finely chopped fresh rosemary 2 cloves garlic, smashed 4 sweet Italian sausage links, casings removed 1/2 cup breadcrumbs 1 to 2 large eggs, lightly whisked Instructions: Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and season with salt. Continue cooking until the onions are soft and aromatic, about 5 minutes. Add the chopped mushroom stems, rosemary and garlic, and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and place in a mixing bowl to cool. Once cooled, add the sausage and breadcrumbs. Pour in 1 whisked egg and combine. Add another egg if the mixture is still dry. Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small saute pan, heat a bit of oil and cook the patty until it's done. When cool enough, taste your tester patty to make sure it's delicious, if it's not, re-season. When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on the top, 8 to 10 minutes. Transfer to serving platters.
A Chocolate Cake That's Got It All Butter, for coating cake pans 2 cups sugar 1 3/4 cups cake flour 2 tablespoons cornstarch 1 teaspoon baking soda 3/4 teaspoon salt 2/3 cup unsweetened cocoa, preferably Dutch process 1 teaspoon instant coffee 3/4 cup boiling water 1/2 cup sour cream 1 teaspoon vanilla extract 4 large egg whites, at room temperature (you may want to save yolks to use in the frosting) 14 tablespoons (1 3/4 sticks) unsalted butter, melted, but not hot Soft and Creamy Double Chocolate Frosting, recipe follows Special equipment: 2 (8-inch) cake pans 1/2 cup egg substitute, or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary 1/2 cup unsweetened cocoa 1/2 teaspoon instant coffee 1 teaspoon vanilla extract 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature 4 ounces unsweetened chocolate, melted 3 cups confectioners' sugar (sifted if it contains hard lumps) 4 teaspoons light corn syrup Instructions: Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Generously grease the cake pans with butter and dust with flour. Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside. Place cocoa and coffee in a medium bowl. Whisk in 3/4 cup boiling water to form a smooth paste. Stir in sour cream and vanilla and set aside. With a hand mixer in a medium bowl, beat egg whites to soft peaks. Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth. Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter until just incorporated. Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes. Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers. Frost with Chocolate Frosting and serve. Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk. Beat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy. Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is of spreading consistency. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable). Yield: for 4 layer 8-inch cake

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