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Cranberry-Persimmon Sauce 12 ounces fresh cranberries 1 1/2 cups sugar 2 ripe persimmons, peeled and cubed 3/4 cup orange juice 1 orange, zested 2 tablespoons ground cloves 1 tablespoon triple sec (optional) 1/2 cup chopped walnuts (optional) Instructions: In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have \popped\. Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.;
Summer-ish Succotash Salad 2 cups frozen corn kernels, defrosted 1 can butter beans, drained 1 small red bell pepper, chopped 1/2 small red onion, chopped 1 tablespoon red wine vinegar 2 tablespoons chopped parsley leaves, a handful 2 tablespoons peanut or vegetable oil Salt and pepper Instructions: Combine veggies and dress with vinegar and oil, salt and pepper.
Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce Quick Kimchi 2 pounds napa cabbage, halved and thinly shredded 4 tablespoons kosher salt 6 cloves garlic, chopped 1 or 2 serrano chiles, chopped, depending on how spicy you like it 1-inch piece fresh ginger, peeled and chopped 1 1/2 tablespoons Asian fish sauce 3 tablespoons rice vinegar 2 tablespoons water 6 green onions, green and pale green part, thinly sliced 2 tablespoons toasted sesame seeds 1 (12-ounce) can cola soda (recommended: Coke) 1/4 cup soy sauce 2 tablespoons rice vinegar 2 tablespoons sesame oil 8 cloves garlic, chopped 1/4 cup coarsely chopped fresh cilantro 1/2 teaspoon coarsely ground black pepper 1 1/2 pound pork shoulder steak, no more than 3/4-inch thick, not trimmed Boston lettuce leaves Kojuchang Sauce 2 tablespoons kochujang 2 cloves garlic, finely chopped 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 2 teaspoons toasted sesame seeds 2 teaspoons honey 2 green onions, halved lengthwise and thinly sliced crosswise Instructions: For the kimchi: Put the cabbage in a large bowl, toss with the salt and let stand, tossing occasionally, about 2 hours. Rinse the cabbage well, then drain and squeeze out the excess water with your hands. Transfer to a large clean bowl. Combine the garlic, serrano, ginger, fish sauce, vinegar and 2 tablespoons of water in a food processor and process until smooth. Pour over the cabbage, add the green onion and sesame seeds and toss to combine. Cover and let marinate at room temperature for at least 1 hour, stirring a few times. For the pork: Whisk together the cola, soy, vinegar, sesame oil, garlic, cilantro and black pepper in a large baking dish until combined. Add the pork steak and turn to coat. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours. Heat the grill to high. Remove the pork steak from the marinade 30 minutes before grilling to take the chill off. Grill the steak until golden brown, charred on both sides, cooked to medium doneness, and an instant-read thermometer inserted into the center registers 150 degrees F, about 15 minutes. Remove from the grill to a cutting board and let rest, loosely tented with foil for 10 minutes. Cut against the grain into thin strips. Fill lettuce leaves with some of the pork, a drizzle of the sauce and top with the kimchi. Arrange on a serving platter and serve. For the sauce: Whisk all the ingredients together in a small bowl.
Italian Style Tomato Bread 1/4 cup extra-virgin olive oil 1 small red chile, chopped or thinly sliced 1 large clove garlic, thinly sliced 1 round loaf crusty bread with or without sesame seeds 1 large ripe tomato Salt 2 tablespoonfuls capote capers or sliced caper berries A scant handful pitted black olives, coarsely chopped 8 thin anchovy fillets, drained, optional Instructions: Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes. Halve the bread across horizontally and toast or char. Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.
Pan-fried Trout with Lemon and Parsley Served with Garden Root Vegetables 1 pound assorted root vegetables (4 ounces each: red potatoes, baby carrots, spring onions, and turnips or any other combination of root vegetables) 2 tablespoons olive oil 1 sprig thyme Salt and pepper 2 tablespoons butter 1 teaspoon minced parsley leaves, for garnish Lemon wedges, for garnish 2 whole trout Salt and pepper Flour 3 ounces unsalted butter 1 sprig sage 1/2 lemon, juiced 1 teaspoon minced parsley Instructions: Preheat the oven to 350 degrees F. Prepare the vegetables. Cut the red potatoes in quarters. Peel and trim the baby carrots. Trim and cut the spring onions in half lengthwise. Peel and quarter the turnips. In a medium saute pan, over high heat, add the olive oil. Add the prepared vegetables, sprig of thyme and saute for about 2 minutes. Season with salt and pepper and add butter. Continue to saute until lightly golden, another 2 to 3 minutes. Transfer to a preheated oven and roast for about 10 minutes or until caramelized. Meanwhile, make 3 diagonal slices on each side of the trout. Season with salt and pepper inside and outside. Dredge in flour. In a large saute pan, over high heat, add 2 ounces of butter. Pan-fry the prepared trout until golden, about 5 minutes. Turn and add a sprig of sage and the remaining 1-ounce of butter. Continue to pan-fry until golden on both sides, basting the topside of the fish with the cooking butter, another 5 minutes. Add lemon juice and parsley. Add the cooked vegetables to the trout and serve on pan for an informal al fresco dining, or on heated serving plates, place a pan-fried trout and surround with half of the caramelized vegetables. Sprinkle with parsley. Serve with lemon wedges on the side and serve immediately.
Spicy Corn Pretzel Crisps Garlic Parmesan Pretzel Crisps® Corn off the Cob Jalapeno Pepper Crumbled Cotija Cheese Instructions: Grill corn on the cob. After cooling, cut corn off the cob. Finely chop jalapeno pepper. Top a Garlic Parmesan Pretzel Crisps® with corn, jalapeno pepper and crumbled Cotija cheese.
Mug Omelet Salted butter, for greasing the mug 3 large eggs 2 tablespoons milk 2 tablespoons shredded Monterey Jack cheese 2 tablespoons finely diced ham 1 tablespoon finely diced green bell pepper Pinch kosher salt Pinch freshly ground black pepper Instructions: Grease the inside of a microwave-safe 12-ounce mug with the butter. Add the eggs and milk, then beat with a fork until well combined. Stir in the cheese, ham, bell pepper, salt and pepper. Microwave on a medium-high setting for 1 1/2 minutes, then stir and microwave until the eggs are set, an additional 1 to 1 1/2 minutes. Let cool slightly before serving.
Neelys Nog 4 cups vanilla ice cream, softened 1 1/2 cups cold milk 1 1/2 teaspoons eggnog flavoring Freshly grated nutmeg, for garnish Instructions: In a large bowl, combine all ingredients. With an emersion blender, mix until creamy removing any lumps. Pour into glasses. Garnish with nutmeg and serve.
Green Bean-Citrus Salad with Almonds Kosher salt 2 pounds green beans, trimmed and halved 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 2 tablespoons champagne vinegar or white wine vinegar 2 teaspoons dijon mustard 2 teaspoons honey 1/2 cup extra-virgin olive oil 2 blood oranges, cut into segments 1 navel orange, cut into segments 1 ruby red grapefruit, cut into segments 1/2 cup chopped fresh cilantro or mint 1/4 red onion, thinly sliced 1 red jalapeno pepper, thinly sliced (remove seeds for less heat) Freshly ground pepper 1/4 cup sliced almonds, toasted Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.) Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
Whole-Wheat Skillet Lasagna and Escarole Salad Salt 1 pound whole-wheat gemelli or cassarecci 5 to 6 tablespoons extra-virgin olive oil, divided 1/4 pound pancetta, chopped 1 1/2 pounds ground sirloin 1 bay leaf Ground black pepper 1/2 teaspoon ground allspice 1 carrot, peeled and grated 1 onion, grated 4 cloves garlic, grated 4 sprigs rosemary, leaves finely chopped 1 cup beef stock 1 (28-ounce) can Italian tomatoes 2 cups ricotta cheese 1 ball smoked mozzarella, thinly sliced 2 heads escarole, cleaned and dried, coarsely chopped 1/2 small red onion, very thinly sliced 2 lemons, juiced Instructions: Heat a pot of water for pasta, season with salt and cook pasta to al dente. Preheat oven to 450 degrees F or broiler. While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella. Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.
Rugelach 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Instructions: Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges--cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Chicory Chocolate Cookies 4 large eggs 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 4 ounces semisweet chocolate, melted until smooth and cooled 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground chicory 3/4 teaspoon kosher salt 1/2 cup powdered sugar Instructions: Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated. Whisk together the flour, baking powder, chicory and salt in a separate bowl. Add the dry ingredients to the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours. Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate. Using an ice cream scoop, scoop up about 2 tablespoons of dough and roll in the powdered sugar until thickly coated, then place on the prepared sheet tray. Repeat with the remaining dough, spacing each cookie about 2 inches apart. Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks.
Roasted Fig and White Chocolate Noodle Pudding Nonstick cooking spray 8 ounces rigatoni 1 pint mac and cheese ice cream, melted (see Cook's Note) 2 large eggs, lightly beaten 6 ounces white chocolate, chopped (about 1 cup) 18 Roasted Fig halves, recipe follows 6 tablespoons packed light brown sugar 2 tablespoons unsalted butter, at room temperature Instructions: Preheat the oven to 350 degrees F. Spray the ramekins with nonstick cooking spray and set on a rimmed baking sheet. Bring a large pot of unsalted water to a boil. Cook the rigatoni according to the package directions until completely tender (not al dente). Drain and let cool until you can handle comfortably, but do not rinse. You want all the natural starch on the pasta to remain. Slice each noodle into 1/4-inch-thick rounds and set aside. Combine the melted ice cream, eggs and white chocolate together in a large bowl until well combined. Fold in the pasta. Divide the mixture evenly among the ramekins and press 3 roasted fig halves, cut-side up, in a star pattern in the middle of each ramekin. Mash the brown sugar and butter together in a small bowl with a fork, then sprinkle evenly over the top of each ramekin. Bake until bubbly and lightly golden on top, about 30 minutes. Serve warm or at room temperature.
Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar 8 osso bucco, veal shins, center cut, about 1 1/2 inches thick 4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks 5 tablespoons butter 7 shallots, minced 2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced 2 cups natural apple cider 1/2 cup calvados or applejack 1/2 cup cider vinegar 1 cup chicken stock 1/2 cup heavy cream 3 tablespoons minced tarragon 1/2 cup dried Zante currants Sea salt Instructions: Preheat the oven to 350 degrees F. Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH. In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil. Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove. Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency. Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.
Earl's Fish Stew 1 pound bacon, coarsely chopped 3 white onions, diced 2 stalks celery, chopped 1 green bell pepper, chopped 1 (10-ounce) can tomato soup 3/4 cup ketchup 3 pounds skinless, firm, white fish fillets, cut into large chunks Kosher salt and freshly ground black pepper Dash hot pepper sauce, or to taste (recommended: Tabasco) 1 small jar pimentos, diced Instructions: Fry bacon in a large skillet. As it begins to crisp, add the onion, celery and bell pepper. Cover and saute about 10 minutes. Meanwhile, in a large Dutch oven, combine the tomato soup and ketchup and bring to a simmer. Season the fish with salt and pepper. Add to the soup along with the vegetables and bacon. Add diced pimentos. Add hot sauce, to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serve hot.
Chocolate Chip Caramel Bars Pillsbury® Baking Spray with Flour 1 cup Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 1 cup granulated sugar 1/2 cup firmly packed light brown sugar 2 large eggs, lightly beaten 2 tsps. vanilla extract 2 cups Pillsbury BEST® All Purpose Flour 1 tsp. baking soda 1 tsp. salt 2 cups (12 oz. pkg.) semi-sweet chocolate chips 1 (14 oz.) bag caramels, unwrapped 2 tbsps. cold water Instructions: HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray. COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended. COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan. COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully. BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.
Spinach and Mushroom Stuffed Chicken Breasts 4 boneless, skinless chicken breasts, 6 ounces Large plastic food storage bags or waxed paper 1 package, 10 ounces, frozen chopped spinach 2 tablespoons butter 12 small mushroom caps, crimini or button 2 cloves garlic, cracked 1 small shallot, quartered Salt and freshly ground black pepper 1 cup part skim ricotta cheese 1/2 cup grated Parmigiano or Romano, a couple of handfuls 1/2 teaspoon fresh grated or ground nutmeg Toothpicks 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 tablespoons flour 1/2 cup white wine 1 cup chicken broth Instructions: Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Mock Fruit Strudel with Ice Cream 4 tablespoons butter 2 fresh Granny Smith apples, peeled, cored, and finely diced 2 tablespoons raisins 2 tablespoons golden raisins 1 (16-ounce) can pears, well-drained and finely diced 1 (16-ounce) can peaches, well-drained and finely diced 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/3 cup brown sugar 20 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4) 1 cup melted butter 1 small pound cake, defrosted, and cut into small cubes 1 cup panko bread crumbs 1 or 2 eggs, lightly beaten, for egg wash 1 tablespoon granulated sugar 1 pint vanilla ice cream 1 (6-ounce) jar caramel sauce (the kind used as an ice cream topping), warmed just before serving Instructions: In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins. Saute for about 5 to 7 minutes until they begin to caramelize. Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes. Remove from heat and allow to cool to room temperature. Preheat oven to 350 degrees F. If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter. Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10. Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way. Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.) Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go. Brush with egg wash and sprinkle with granulated sugar. Bake in oven until golden brown, about 30 to 40 minutes. Remove from oven and cool completely. Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.
Tomatillo Dressing 4 tomatillos, roughly chopped 14 cup roughly chopped scallions 2 cloves garlic 1 jalapeno pepper, roughly chopped with seeds 1 cup mayonnaise 1 cup sour cream 1/3 cup buttermilk 12 bunch fresh cilantro, leaves picked Juice of 2 limes 1 12 teaspoons salt Instructions: Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.;
Johnny Garlic's Cedar Plank Salmon 2 tablespoons oil 2 jalapenos, cut into rings 1 tablespoon garlic, minced 1/2 cup white wine 3 tablespoons whole-grain mustard 1 cup apricot preserves Four 6-ounce salmon fillets, skinned and boned 2 teaspoons sea salt 1 teaspoon freshly ground black pepper Four 3-inch fresh rosemary sprigs 1 lemon, zested Instructions: Preheat oven to 400 degrees F. In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool. Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture. Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven. Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.
Nectarine-Raspberry Slab Pie 3 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar, plus more for sprinkling 1/2 teaspoon kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice and kept very cold 1 tablespoon white or cider vinegar 1/3 cup ice water, plus more if needed 1 3/4 pounds ripe nectarines (about 6), peeled and cut into 1/2-inch wedges 2/3 cup firmly packed light brown sugar Juice of 1 lemon 2 tablespoons cornstarch 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1 cup raspberries 2 tablespoons unsalted butter, cut into small pieces 1 large egg, beaten Instructions: For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water. Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days. Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F. For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine. To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough. Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter. With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang). Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.) Let cool. Slice into wedges and serve warm or at room temperature.
Ancho-Marinated Whole Roast Fish, Oaxaca-Style A scant 1/2 teaspoon black pepper, preferably freshly ground A pinch cumin seeds, preferably freshly ground A pinch cloves, preferably freshly ground 1 cup fish (or chicken) broth, plus a little more if needed Salt, about 3/4 teaspoon, plus a little more if needed About 3 tablespoons olive oil 2 tablespoons cider vinegar 1 tablespoon sugar Two 1- to 1 1/4-pound whole fish (such as snapper, bass or pompano), gutted and scaled 1 small white onion, sliced 3/8-inch thick and separated into rings 2 tablespoons chopped cilantro, plus a few sprigs for garnish 3 radishes, thinly sliced Instructions: Making 3/4 cup Essential Sweet-and-Spicy Ancho Seasoning Paste: Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. Combine the oregano, black pepper, cumin and cloves in a food processor or blender, along with the chiles, garlic and 1/2-cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. (If the mixture won't go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a bowl. Taste and season with salt, usually about a generous 3/4 teaspoon (it should taste a little salty). Marinating the fish: Heat 1 tablespoon of the oil in a small (1- to 1 1/2-quart) saucepan over medium-high. When hot enough to make a drop of the puree really sizzle, add it all at once, and cook, stirring constantly, until very thick, about 5 minutes. Stir in the vinegar and sugar and cool to tepid. With sharp scissors, trim off all fins and cut out gills from both fish, then make 3 diagonal slashes on each side of the fish, penetrating to the bone. Place the fish in an oiled 13 x 9-inch baking dish, then smear all but 2 tablespoons of the chile paste (reserve the remainder) over both sides of each fish. Cover and refrigerate an hour or two (but not more than 6). Baking the fish: Turn on the oven to 400 degrees. With a brush, daub 1 tablespoon of the remaining oil over the fish. Bake uncovered until the flesh comes away from the bone near the top of the head, 12 to 14 minutes. Finishing and serving the dish: While the fish is baking, heat the remaining 1 tablespoon oil in a medium-size (8- to 9-inch) skillet over medium-high. Add the onion rings and stir-fry until browned but still crunchy, about 5 minutes. Add the reserved 2 tablespoons chile mixture and the remaining 1/2 cup of the broth to the onions. Boil quickly until reduced to a light saucy consistency. Taste and season with salt if necessary; keep warm. Use 2 metal spatulas to transfer the fish to a large, warm, serving platter. Add any baking dish juices to the sauce, return to a boil, then spoon over the fish. Sprinkle on the chopped cilantro and radishes. Garnish with sprigs of cilantro, and carry confidently to the table.
Grilled Cabbage Caesar 4 cloves garlic 1/2 cup finely grated Parmesan (from about 2 ounces), plus more shaved Parmesan for serving 1/4 cup plus 3 tablespoons olive oil, plus more for the grill grates 1/4 cup fresh lemon juice 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 teaspoons anchovy paste, optional 1 teaspoon white wine vinegar 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 medium head red cabbage (about 1 3/4 pounds) 4 ounces crusty sourdough bread, cut into 1-inch-thick slices Instructions: Preheat a grill for medium-high heat. Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day. Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper. Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side. Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.
Turkey and Butter Bean Cassoulet 4 turkey drumsticks 1 teaspoon freshly cracked pepper 1 teaspoon sea salt 1/2 teaspoon paprika 2 tablespoons canola oil 4 cups low-sodium organic chicken stock 2 cups canned whole San Marzano tomatoes, crushed by hand 1/2 cup fresh parsley leaves, minced 2 teaspoons pure maple syrup 2 cloves garlic 2 yellow onions, sliced 1 bay leaf 1 sprig fresh thyme 2 cup uncooked butter beans, rinsed Instructions: Preheat the oven to 325 degrees F. Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick. Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours. Ladle the butter beans and sauce onto the serving plates and top with a drumstick.
Black-Eyed Pea Fritters 1 medium Vidalia onion, small dice (about 1 1/2 cups) 1/2 red bell pepper, small dice (about 1/2 cup) 1 clove garlic, minced Two 15.5-ounce cans black-eyed peas, rinsed and drained 1 tablespoons all-purpose flour 1 large egg 1 large green onion, green part chopped, plus more for garnish 1 tablespoon chopped fresh oregano 1 teaspoon lemon zest 1/2 teaspoon cayenne pepper 1 cup fresh breadcrumbs 1/3 cup coconut oil 3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm Kosher salt and freshly ground black pepper Onion Jam, recipe follows, for serving 1 1/2 teaspoons unsalted butter 2 Vidalia onions, julienned (if not in season, any sweet onion will do) 2 lemons, zested and juiced 1/4 teaspoon minced fresh ginger Kosher salt 1/2 cup firmly-packed brown sugar 1/4 teaspoon ground coriander Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly. Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper. Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs. Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes. Top with the onion jam and garnish with the green onions. Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
Tequila Mojitos 1/4 cup simple syrup, slightly warm but off the heat 1 small bunch fresh mint, stems removed, plus a few sprigs for garnish 1 cup tequila blanco 1/2 cup freshly squeezed lime juice, plus 1 lime sliced into wedges Instructions: Add half the mint leaves to the simple syrup. Set aside to infuse, 10 to 30 minutes. Add the tequila to a cocktail shaker filled halfway with ice. Add the simple syrup, lime juice and the remaining mint leaves. Cover and shake well. Fill 2 to 4 glasses with ice. Squeeze a lime wedge into each glass and run it around the rim. Add the squeezed lime wedge to each glass and strain in the cocktail mixture. Add a mint sprig to each drink. Serve and enjoy!
Set-It-and-Forget-It Pot Roast 2 to 2 1/2 pounds beef chuck roast 10 cloves garlic, halved 1/2 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 3 carrots, cut into large bite-size chunks 2 onions, thickly sliced 2 bay leaves 4 cups dry white wine (1 bottle) 1 cup low-sodium chicken stock 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces Instructions: Preheat the oven to 300 degrees F. With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate. Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes. Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast. Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
Creamy Roasted Beet Soup 1 pound (about 3) beets, roasted, peeled and sliced 1 cup minced onion 3 tablespoons butter 4 cups chicken broth 1 fresh thyme or 1/2 teaspoon dried 1 bay leaf Salt and pepper 1/2 cup heavy cream 2 to 3 tablespoons red wine vinegar Lightly whipped cream and dill sprigs for garnish (optional) Instructions: In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;
Quick Tomato Sauce 1 (28 ounce) can whole peeled tomatoes 3 tablespoons extra virgin olive oil or garlic oil 1 jalapeno pepper, optional 1 yellow onion, finely chopped 1 tablespoon minced garlic 2 bay leaves Salt and freshly ground black pepper 1/4 cup drained and chopped oil-packed dried tomatoes 1 tablespoon finely chopped fresh oregano leaves Instructions: Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Squeeze the tomatoes to a pulp using your hands. Reserve the juice and pulp separately and set the empty can aside. Heat the oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates. Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately.
Lamb Shanks with Orzo 2 tablespoons olive oil 3 onions, sliced 6 lamb shanks 1 28 oz can tomatoes 3 teaspoons oregano Salt Pepper 2 cups orzo 2 cups hot chicken stock Instructions: Preheat oven to 375 degrees. In large roasting pan drizzle oil and add onions. Place lamb shanks in pan. Cover with tin foil and roast for 20 minutes. Remove from oven and add tomatoes, oregano, a dash of salt and pepper. Toss ingredients to combine. Cover and roast for another 20 minutes. Remove from oven. Add orzo and heated stock. Cover and roast for another 20 minutes. Serve hot.
Hibiscus Rum Cocktails One 1/2-inch piece ginger, peeled and sliced 1/2 cup sugar 1/2 cup dried hibiscus flowers 12 ounces dark rum Orange wedges or slices, for garnish Instructions: Bring 3 cups water and the ginger to a boil in a medium saucepan over high heat. Add the sugar, stir until dissolved and remove from the heat. Add the hibiscus flowers, and let the tea steep for 10 minutes. Strain the tea through a fine-mesh strainer, and refrigerate it until completely cooled, about 15 minutes. Fill 6 wineglasses with ice. Add 4 ounces of the hibiscus tea and 2 ounces of the rum to each glass. Stir, and garnish with orange wedges.
Florentine Squares 1/3 cup heavy cream 2 1/2 tablespoons light corn syrup 3/4 cup granulated sugar 3 ounces (6 tablespoons) unsalted butter 5 ounces (1 1/2 cups) sliced almonds Instructions: Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end. Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching. Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored. Remove from heat, and stir in almonds. Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible. A pool about 8 inches in diameter is fine. Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet. If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly. Bake for about 5 to 6 minutes total, or until golden but not dark brown. Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning. Place the baking sheet on a wire rack and cool for 2 to 3 minutes. While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel. If the mixture is too warm, it will not cut cleanly. If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit. Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water. With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains. Fill a small handmade paper cone with the chocolate and snip off the tip. Pipe thin lines of chocolate back and forth over the squares' surface. Refrigerate the squares briefly, just to set the chocolate. Remove from the refrigerator and set aside in a cool, dry place. To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week.
Grilled Mushroom and Malanga Salad 1 pound large shiitake mushroom caps 3 portobello mushrooms 1 pound button mushrooms 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon minced garlic 2 tablespoons fresh thyme leaves 1 tablespoon chopped fresh rosemary leaves 1/2 cup thinly sliced shallots 1/2 cup thinly sliced scallions, white and green parts Salt and freshly ground black pepper 2 1/2 pounds malanga, peeled and sliced 1/2-inch thick 11 ounces fresh goat cheese, crumbled 1/2 cup white truffle oil 2 cups vegetable oil, for frying 12 slices ripe, red beefsteak tomatoes Instructions: In a large bowl, combine the mushrooms. Add the vinegar, olive oil, garlic, thyme, rosemary, shallots, scallions, salt, and pepper. Marinate for 1 hour. Prepare a hot fire in the grill. Remove the mushrooms from the marinade and reserve the marinade for later. Place a vegetable/fish grill rack on the grate. Place the mushrooms on the rack and grill for 2 to 3 minutes per side. The portobellos may require a bit more time on the grill. When the mushrooms are cooked, transfer to a plate and let cool. Cut them into 1/2-inch pieces and transfer them with any accumulated juices to the reserved balsamic marinade. Toss to coat. To prepare malanga, cube 2 pounds and set the remaining 1/2 pound aside. Add the 2 pounds cubed malanga to a large pot of boiling salted water and boil for 8 to 10 minutes, until the malanga is tender but still holds its shape. Drain, plunge into ice water to stop the cooking, and drain again. Transfer to the bowl with the mushrooms. Add the goat cheese and truffle oil and gently toss to mix all ingredients. To prepare the remaining 1/2 pound malanga, slice very thin using a mandoline, any vegetable slicer, or box grater. Cut the slices crosswise into fine strips with a sharp knife. In a medium-size saute pan, heat the oil to 350 degrees and fry the malanga until golden brown and crisp. Transfer to paper towels to drain. To serve, spoon the mushroom salad over the tomato slices and sprinkle with the fried malanga.
Grilled Flank Steak with Savory Secret Sauce 2 tablespoons unsalted butter 2 tablespoons olive oil 4 anchovy fillets 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper 4 cloves garlic, minced 2 teaspoons lemon juice 1 tablespoon fresh flat-leaf parsley, finely chopped Kosher salt and freshly ground pepper 1 piece flank steak (1 1/2 to 2 pounds) 1 tablespoon canola oil Instructions: Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired. Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.
Asian-Style Cucumber Spears 2 pounds Kirby cucumbers, rinsed 1 tablespoon kosher salt Dressing 3 tablespoons Asian sesame oil 1/2 teaspoon red pepper flakes 3 quarter-size pieces fresh ginger, peeled and minced fine 8 cloves garlic, peeled and thily sliced 1/3 cup rice or cider vinegar 2 tablespoons honey Instructions: Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a colander, rinse lightly under cold running water, drain, and place in a bowl. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week.
Cheddar Biscuits with Country Ham 4 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons freshly ground black pepper 1 teaspoon kosher salt 1 1/2 cups buttermilk, plus more for brushing 10 tablespoons unsalted butter, cut into 1/4-inch cubes and softened 5 1/2 cups shredded cheddar cheese (recommended: aged Grafton) 1/2 cup chopped green onion Nonstick cooking spray 1/2 pound thinly sliced country ham or prosciutto Red Pepper Jelly, recipe follows, for serving 3 large red bell peppers, seeded and sliced 3/4 cup apple cider vinegar 3 cups sugar 1/4 teaspoon kosher salt 1 teaspoon crushed red pepper flakes 1 tablespoon minced jalapeno 3 tablespoons liquid pectin (recommended: Certo) Instructions: Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator. When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes. In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth. Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve. Red Pepper Jelly: Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well. Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.
Beer-Battered Curly Fries Vegetable oil, for deep-frying 1/2 cup all-purpose flour 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon kosher salt 3/4 cup beer 1 large russet potato (about 3/4 pound) Instructions: Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F. Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms. Cut the fries into a curly shape using a curly-fry cutter. In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.
Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise 4 large artichokes 6 tablespoons mayonnaise 3 tablespoons extra-virgin olive oil 2 tablespoons capers, coarsely chopped 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon plus 2 teaspoons hot sauce 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives Instructions: Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked. In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom. In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives. Serve the artichokes with the dipping sauce.
Easy Chimichurri Sauce 3 tablespoons red wine vinegar 4 cloves garlic, roughly chopped Kosher salt and freshly ground pepper 1/2 cup packed fresh flat-leaf parsley leaves 1/2 cup packed fresh cilantro leaves 2 tablespoons packed fresh oregano leaves 1/4 cup ice cubes 1 jalapeno, stemmed, seeded and roughly chopped 1/4 cup plus 2 tablespoons extra-virgin olive oil Instructions: Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
Edamame Fried Rice 2 to 3 tablespoons vegetable oil 4 scallions, sliced, white and green parts separated 1 red bell pepper, diced 1 cup shelled edamame, thawed if using frozen 2 cloves garlic, chopped 2 large eggs 2 tablespoons low-sodium soy sauce, plus more if needed 2 cups cooked long-grain white rice Instructions: Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds. Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like. Serve garnished with the scallion greens.
Strawberry Corn Cakes Cooking spray, for the pan 1 8.5-ounce package corn muffin mix 1/4 cup all-purpose flour 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 1 cup chopped strawberries 2 tablespoons strawberry preserves 3/4 cup heavy cream 2 tablespoons confectioners' sugar Instructions: Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream. Photograph by Antonis Achilleos
Agave Kettle Corn 1/2 cup popcorn kernels 2 tablespoons canola oil 3 tablespoons agave nectar 1/2 teaspoon cinnamon Salt Instructions: Pour canola oil and 2-3 kernels popcorn into a large sized pot with tight fitting lid. Place over high heat on stovetop. When the 2-3 kernels pop, pour in the remaining kernels and move pan around over heat until all of the popcorn has popped. In a small bowl, mix agave nectar, cinnamon and salt. Pour mixture over popcorn in pan and toss with hands or wooden spoon. Lay popcorn out on baking sheet and bake in a preheated 375-degree oven for 10 minutes.
Prosciutto with Pears and Arugula 1 bundle arugula leaves 1 ripe bosc pear 1 lemon 1 tablespoon fresh thyme leaves, finely chopped Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper 8 slices prosciutto di Parma Instructions: Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.
Cinnamon Vanilla Granola 3 cups old-fashioned oats 2 cups quick oats 1 cup chopped pecans OR sliced almonds OR sunflower seeds ½ cup toasted wheat germ ¼ cup maple syrup 2 tablespoons Mazola® Corn Oil 2 tablespoons pure vanilla extract 4 teaspoons ground Saigon cinnamon ½ teaspoon ground nutmeg 1 cup dried cranberries OR raisins OR other dried fruit Instructions: 1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container. To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola.
Greek-Style Beef Pita 1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick 1 tablespoon lemon pepper 2 to 3 teaspoons vegetable oil 3/4 cup plain or seasoned hummus 4 whole wheat pita breads, cut crosswise in half Instructions: 1)Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl. 2)Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary. 3)Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired
Watermelon Gazpacho Shooters 4 cups seedless watermelon (about 3 pounds), diced 2 to 3 tomatillos, diced 1 tablespoon seeded and diced jalapeno (about 1/2 pepper) 1 lime, zested and juiced 1/2 teaspoon salt Pinch cayenne pepper Lime slices, for garnish Instructions: Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary. Blend until the mixture is smooth. Chill well before serving, at least 1 hour and up to 1 day. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.
3 Pepper Lobster Stir-fry 1/4 cup canola oil 3 cups flour 3 tablespoons salt 1 large white onion, thinly sliced into rings Two 1 1/4-pound lobsters, par-cooked and cleaned 4 ounces 3 Pepper Lobster Stir-fry Sauce, recipe follows Lemon wedge 2 cilantro sprigs 1/2 cup canola oil 4 onions, diced 1 cup minced garlic 3/4 cup Thai fish sauce 1 1/4 cups balsamic vinegar 4 tablespoons black pepper 1 teaspoons white pepper 3 1/4 tablespoons Szechuan pepper 2 1/4 cups sugar 1 tablespoon salt Instructions: Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F. Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve. Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro. Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved.
Creamy Fruit Salad 1 cup sweetened shredded coconut 1 cup plain yogurt 2 tablespoons honey 1/4 cup dark or spiced rum 2 tablespoons finely chopped fresh mint leaves 1 quart container pineapple chunks 1 quart container honeydew melon chunks 1 quart container watermelon chunks 2 Granny Smith apples, cored and chopped Instructions: Preheat the oven to 300 degrees F. Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes. In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.
White Chocolate Creme Brulee 1 3/4 cups milk 1 cup heavy cream Two 3.3-ounce boxes instant white chocolate pudding mix 6 teaspoons turbinado sugar Instructions: Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour. Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving. You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.
Sausage, Spinach and Potato Tart 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 12 tablespoons butter (1 1/2 sticks), cold and sliced into chunks 1 large egg, lightly beaten 1 tablespoon cold water 1 small Yukon gold potato, finely diced Kosher salt 1 tablespoon olive oil 8 ounces bulk mild or sweet Italian pork sausage 3 cups fresh baby spinach Freshly ground black pepper 4 green onions, sliced 3 large eggs 1/2 cup milk 1 cup grated gruyere cheese Instructions: For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together. Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes. For the filling: Preheat the oven to 400 degrees F. While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool. Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool. Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper. Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes. Remove the pie weights and parchment paper and continue baking for 10 minutes more. Turn the oven temperature down to 350 degrees F. Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes. Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.
Beef Bourguignon 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons chopped garlic (2 cloves) 1/2 cup Cognac 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions 1 pound fresh mushrooms stems discarded, caps thickly sliced Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional Instructions: Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Crunchy Roasted Rosemary Potatoes 6 to 8 large Yukon gold potatoes cut into large chunks 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Extra-virgin olive oil Instructions: Preheat the oven to 375 degrees F. Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately.
Pork Chops with Roasted Kale and Walnut Pesto 1/2 small bunch kale (about 12 ounces) 3/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 cup walnut halves 4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total) 1/4 teaspoon dried rosemary, crushed with your fingers 1 small clove garlic, quartered Pinch crushed red pepper flakes 2 tablespoons fresh lemon juice Baked potato or soft polenta, for serving Instructions: Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.
Banana-Coconut Ramen Pudding 3 3-ounce packages instant ramen noodles, seasoning packets discarded 4 tablespoons unsalted butter, melted, plus more for greasing 2 large eggs 2/3 cup sugar 1 14-ounce can coconut milk 1/2 cup sour cream 1 1/2 teaspoons almond extract 1/4 teaspoon ground cardamom 1/4 teaspoon anise seed, crushed Salt 1/2 cup golden raisins 1/4 cup crystallized ginger,chopped 2 bananas,thinly sliced 1/4 cup shredded coconut 2 Tablespoons sliced almonds Instructions: Preheat the oven to 350 degrees. Place the noodles in a bowl, cover with hot tap water and soak, flipping once, for 10 minutes; the noodles should pull apart easily. Drain well; toss with the melted butter. Whisk the eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise seed and a pinch of salt in a large bowl. Stir in the noodles, raisins and ginger until combined. Butter an 8-inch square baking dish; spread out the bananas in a layer, then pour the noodle mixture on top. Sprinkle with coconut and almonds. Bake until golden brown and set, about 1 hour 10 minutes. Let cool for at least 1 hour before slicing.
Gentlemen Prefer Blondes and Lemon Cheesecake Cupcake 6 tablespoons self-rising flour 5 tablespoons all-purpose flour 1/2 stick (1/4 cup) unsalted butter, at room temperature 1/2 cup granulated sugar 1 egg, at room temperature 1/4 cup milk 1/4 teaspoon vanilla extract Zest and juice of 1 lemon One 8-ounce package cream cheese 1/4 cup granulated sugar 1 teaspoon vanilla 1 egg Zest and juice of 1 lemon One 8-ounce package cream cheese 1/2 stick (1/4 cup) butter, at room temperature 1 cup confectioners' sugar 1/4 cup whipping cream 1/2 teaspoon vanilla Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes). For the lemon cupcake: In a small bowl, combine the self-rising and all-purpose flours. Set aside. Using a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy. Beat in the egg. Add the flour mixture in two parts, alternating with the milk and vanilla, and mix until well blended. Fold in the lemon zest and juice. For the lemon cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes. Mix in the lemon zest and juice. Layer the cupcake liners with lemon cupcake batter first. Then add a layer of the lemon cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.) Bake about 18 minutes. Set aside to cool completely. For the whipped cream cheese frosting: Using a stand mixer, cream together the cream cheese and butter. Mix in the confectioners' sugar. Add the whipping cream and vanilla and whip until stiff. Put the frosting in a piping bag and frost the cooled cupcakes generously.
Mashed Sweet Potatoes 8 medium sweet potatoes 3/4 cup milk 4 tablespoons butter Salt and pepper, to taste Instructions: Peel potatoes and cut into 1-inch pieces. Place potatoes in saucepan with cold salted water to cover and boil, covered, until very tender, about 15 minutes. Drain in colander. Mash potatoes, add milk, butter and stir until smooth. Season with salt and pepper.
Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad 4 slices bacon 2 large onions, roughly chopped Salt and black pepper 1 tablespoon fresh minced thyme 4 heads roasted garlic, cloves squeezed out (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees F for 45 minutes, until soft and colored) 2 cups white beans, soaked in water overnight, drained 8 cups chicken stock 4 large croutons Thai Basil Shrimp Salad, recipe follows 1/2 pound rock shrimp Canola oil, to cook 2 limes, juiced 2 minced Thai bird chiles 1 minced shallot 1 tablespoon fish sauce 1 tablespoon sugar 2 tablespoons canola oil 1/3 cup Thai basil chiffonade, save 1 tablespoon, for garnish Salt and black pepper Italian bread croutons, sliced 1-inch thick Instructions: In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning. In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade. Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998 In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside. In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.
Molasses Bbq Beans 2 pounds navy or small white beans, soaked overnight 2 cups chopped white onions 2 cups chopped red onions 1/4 cup minced garlic 1/2 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/4 tablespoons soy sauce 2 cups dark brown sugar 1/4 cup Worcestershire sauce 1/4 cup ketchup 3 tablespoons dark chili powder 2 chopped canned chipotle chilies 1 pound canned plum tomatoes 1/2 cup molasses Honey Salt and pepper Instructions: Cook white beans according to directions on package until slightly tender. In a saucepan combine the remaining ingredients and simmer for 45 minutes. It is important to cook the beans and make the sauce at the same time so that the hot beans will absorb the hot sauce. Season to taste with honey, salt and pepper. The beans should cook an additional 30 minutes in the sauce so that they are tender and have fully absorbed the flavor.
Chicken and Dumplings 4 pounds chicken leg quarters Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup canola oil 4 carrots, sliced 3 celery stalks, sliced 1 medium onion, chopped 1/2 (8-ounce) package sliced mushrooms 1 cup frozen corn 2 (14-ounce) cans chicken broth Water 1 cup baking mix 1 teaspoon poultry seasoning 1/3 cup milk Instructions: Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.
Traditional Apple Pie 2 cups flour 1/2 teaspoon salt 2/3 cup shortening 6 tablespoons cold water, plus 5 tablespoons cold water, as needed 6 Jonagold apples, peeled, cored and sliced 1 tablespoon lemon juice 1/2 cup sugar 1/4 cup flour 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon butter 1 egg Salt Instructions: Preheat oven to 400 degrees F. To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate. In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside. On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate. Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape. To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender. Serve warm with ice cream or just plain.
Stove-Top Crawfish Boil 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne 2 bags crab boil (such as Old Bay seasoning) 1 tablespoon liquid crab boil (available from specialty food stores) 3 lemons, halved 1 pound small red bliss potatoes 4 garlic bulbs, halved horizontally 2 onions, quartered 3 pounds live crawfish (seasonally available in some places -- there is no substitute) 12 ounces link Andouille sausage, cut into 2-inch pieces 2 ears corn, cut into 2-inch pieces 1/2 pound button mushrooms Salt and cayenne Instructions: In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.
Lobster Rolls with Curry Mayonnaise 2 pounds (about 4 cups) grilled lobster meat, cut into 1/2-inch chunks, from 4 (2 to 3-pound) lobsters 1/2 cup celery, cut into 1/4-inch slices 1/4 cup finely chopped red onion 1 1/2 cups Curry Mayonnaise, recipe follows 1/4 cup coarsely chopped cilantro leaves Salt and freshly ground black pepper 8 hot dog buns 1/4 cup olive oil or unsalted butter 2 tablespoons olive oil 1 small Spanish onion, finely diced 2 cloves garlic, finely diced 3 tablespoons Madras curry powder 1/4 cup cold water 2 cups good quality mayonnaise 2 tablespoons fresh lime juice Salt and freshly ground black pepper Instructions: Combine all the ingredients in a large bowl and season with salt and pepper, to taste. Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately. Curry Mayonnaise: Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool. Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use.
Shrimp and Oyster Po' Boys 24 medium-sized oysters, shucked 1 1/2 pounds medium shrimp, peeled and deveined 2 cups buttermilk 2 tablespoons hot sauce, plus more for sandwich 2 cups fine ground cornmeal 1 1/2 tablespoons onion powder 1 1/2 tablespoons garlic powder 1 1/2 teaspoons smoked paprika Pinch cayenne Peanut oil, for deep-frying Kosher salt 2 soft sub or hoagie rolls Creole Mayonnaise, recipe follows Finely shredded iceberg lettuce Tomato slices Lemon wedges 2 cups mayonnaise 1 cup sour cream 1/2 cup roughly chopped cornichons 1 tablespoon creole mustard 2 tablespoons Louisiana hot sauce 2 tablespoons chopped fresh flat-leaf parsley 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F. Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste. Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon. Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.
Warm Sesame Slaw Salad 2 tablespoons vegetable, peanut or canola oil 1 small head red cabbage, shredded Salt and freshly ground black pepper 3 tablespoons rice wine vinegar 3 tablespoons honey 3 tablespoons toasted sesame seeds 1 tablespoon sesame oil Instructions: Heat the oil in large skillet over high heat. Stir-fry the cabbage 5 minutes then season with salt and pepper, to taste, and add vinegar and honey, sesame seeds and oil. Serve warm.
Frosty Sparkling Apple Cider 1 quart apple cider 1 cup white cranberry juice 1 liter bottle sparkling water 4 ounces spiced rum, optional Instructions: Place 4 mugs in the freezer for at least 30 minutes to get nice and frosty. In a pitcher, stir together 3 1/4 cups apple cider and the cranberry juice. (Reserve the remaining cider for Round 2 Recipe German Dumpling Soup and Online Round 2 Recipe Cabbage and Pear Slaw) Pour into the chilled mugs and top with the sparkling water. Add 1 ounce spiced rum to each drink if desired.
Pan Seared Walleye with Celery Root Puree and Apple Salad 1 pound walleye fillets, skinned and cut into 3-ounce pieces 4 ounces celery root, peeled and diced 4 ounces Granny Smith apples, peeled and diced 3 ounces butter 1 red Delicious apple, julienned 1 ounce lemon oil 1 bunch watercress Instructions: Preheat oven to 400 degrees F. Saute walleye over high heat until golden brown and flip. Place in the oven for 4 to 6 minutes or until fish is cooked to medium (about 140 degrees F). Boil diced celery root and Granny Smith apples in salted water until tender and remove from liquid. Add butter and mash with potato masher until smooth. Season with salt and pepper. Toss julienned apples with lemon oil and watercress and set aside. Place a small amount of puree on each plate and cover with a piece of fish. Garnish with apple salad.
Peach-Mustard Compote 2 lemons 1/2 cup dry white wine 1/2 cup sugar 1/2 cup honey 3 tablespoons yellow mustard seeds 8 black peppercorns 1/2 teaspoon red pepper flakes 4 3-inch sprigs fresh rosemary 4 bay leaves 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin) 1/4 cup dried cherries or currants Instructions: Start with our step-by-step canning how-to. Sterilize four 8-ounce canning jars and lids. Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes. Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs. Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.
Almond Brittle 1 tablespoon canola oil 1 cup roasted whole almonds 4 cups brown sugar 1/4 teaspoon cream of tartar 1 cup water Instructions: Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve.
Oven-Roasted Asparagus 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Raspberry Vodka Gimlet Fresh-squeezed lime Sugar 6 oz. raspberry vodka 1 oz. lime juice Lime wedge for garnish Instructions: Squeeze a lime wedge around the rim of a glass. Pour some sugar onto a paper napkin and dip the rim in the sugar. Squeeze some more lime juice in the glass and leave the wedge for garnish. Separately, shake 6 oz. of raspberry vodka and 1 oz. of sweetened lime juice over ice. Pour mixture into the glass to serve.
Green Papaya Salad with Grilled Prawns 2 serrano chiles, thinly sliced 2 cloves garlic, minced 1 large green, unripe papaya, peeled and shredded (or substitute cucumbers) 1 carrot, peeled and shredded 1/4 cup crushed fermented crab, or dried shrimp 1 teaspoon palm sugar or brown sugar Salt 2 tablespoons fish sauce Juice of 1/2 lime, plus 1 lime quartered for garnish 6 cherry tomatoes, quartered 8 jumbo shrimp, in the shell Oil for brushing shrimp Instructions: In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside. Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through. Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and garnish with lime wedges.
Creamed Spinach 2 10-ounce packages frozen chopped spinach, thawed 2 teaspoons extra-virgin olive oil 2 small shallots, finely chopped (about 1/2 cup) 4 teaspoons all-purpose flour 1 1/2 cups low-fat (1%) milk 1/2 cup low-sodium chicken broth 2 tablespoons evaporated milk Pinch of ground nutmeg Kosher salt and freshly ground pepper Instructions: Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.
New York Strip with Maitre Butter, Horseradish Mashed Potatoes and Asparagus 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon cayenne pepper Kosher salt Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature Olive oil, for cooking 1 head garlic, cut in half horizontally Kosher salt 1 bunch asparagus, trimmed Olive oil, for cooking 2 shallots, cut into small dice Pinch of crushed red pepper flakes 4 Yukon gold potatoes, cut into large dice Kosher salt 1/2 cup heavy cream 1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter Half an 8-ounce jar prepared horseradish 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup flat-leaf parsley, finely chopped 2 tablespoons Dijon mustard Zest and juice of 1 lemon Kosher salt Instructions: For the steak: Preheat the oven to 400 degrees F. Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook. For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside. For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total. Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes. For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot. For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside. For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter. For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt. Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes.
Raspberry Lime Punch 1 cup frozen raspberries, plus extra for garnish 1/2 cup fresh mint leaves, plus extra for garnish 1 tablespoon granulated sugar 3/4 cup white rum 1 tablespoon fresh lime juice One 750-milliliter bottle Lillet Ice 1 cup seltzer Instructions: Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours. Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.
Cheese Cornbread 8 tablespoons unsalted butter, melted, plus more for buttering the pan 1 1/4 cups stone-ground cornmeal 3/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 large eggs 1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded 1/2 cup grated Parmesan Instructions: Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside. Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar. Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.
Grilled Radicchio Salad 2 medium to large heads radicchio 2 tablespoons extra-virgin oil, plus additional for drizzling Salt and freshly ground black pepper 1 can (15 ounces) sliced beets, drained 1/4 red onion, very thinly sliced Balsamic vinegar, for drizzling, about 1 1/2 tablespoons Instructions: Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.
Stir-Fried Asian Tofu 8 ounces firm tofu, drained and weighted for 30 minutes 1/2 teaspoon grated tangerine or lemon zest 2 tablespoons orange juice Salt and pepper 2 tablespoons hoisin sauce 1 tablespoon rice wine vinegar 1 tablespoon low sodium soy sauce 1/2 teaspoon sugar 1 teaspoon cornstarch 1 tablespoon each vegetable and sesame oil 1 large clove garlic, minced Quarter-size piece fresh ginger, minced 4 ounces mushrooms, stemmed and thinly sliced mushrooms 3 cups 3/4-inch broccoli florets Salt and crushed red pepper Instructions: Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.
How to Make Homemade Bolognese \| Simple Bolognese 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 pound ground chuck beef 1 (28-ounce) can crushed tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions: In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.;
Southwest Salsa Chicken with Fresh Greens 1 tablespoon chili powder 1 teaspoon ground cumin 6 skinless,boneless chicken breasts (about 1 1/2 pounds), cut into strips 1 tablespoon olive oil 1 cup Pace® Chunky Salsa 1/4 cup water 1 bag (about 7 ounces) mixed salad greens Instructions: Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat. Heat the oil in a heavy 12-inch skillet over high heat. Add the chicken and cook until it's blackened and cooked through, stirring often. Remove the chicken from the skillet. Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Divide the greens among 6 plates. Top with the chicken and salsa mixture.
Chicken Shepherd's Pie 2 Yukon gold potatoes, peeled and cut into large pieces (about 12 ounces ) Kosher salt 6 tablespoons unsalted butter 1 medium onion, chopped 2 tablespoons all-purpose flour 3 large ripe tomatoes, cored, and diced 1 cup low-sodium chicken broth 1 cooked rotisserie chicken, (about 2 pounds) 1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed-out 1 cup loosely packed grated Cheddar cheese 1 large egg yolk Instructions: 1. For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes 2. For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes. 3. Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.) 4. Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins. 5. Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.
Peanut Butter Blondie Ice Cream Sandwiches Nonstick cooking spray, for the baking dishes 1 1/2 cups all-purpose flour 3/4 cup lightly packed light brown sugar 3/4 cup granulated sugar 1 teaspoon ground cinnamon 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 3/4 cup (1 1/2 sticks) unsalted butter, melted but not hot 2 teaspoons vanilla extract 3 large eggs 1 1/4 cups peanut butter, at room temp 2 pints vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside. In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely. While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours. Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.
South Coast Portuguese Fish Chowder 2 tablespoons olive oil 2 dried bay leaves 3 cloves garlic, finely chopped (1 tablespoon) 2 medium onions (14 ounces), cut into 3/4-inch dice 1 green bell pepper (6 ounces), cut into 1/2-inch dice 1/4 teaspoon ground allspice 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick 4 cups fish stock, chicken stock, or water (as a last resort) 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice) 6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick Kosher or sea salt and freshly ground black pepper 2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup) 2 tablespoons coarsely chopped fresh Italian parsley Instructions: Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added). Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
Pernil Asado (Roast Pork, Caribbean Style) 1 green pepper, small dice 1/2 Spanish onion, small dice 4 to 5 cloves garlic, minced 1/2 cup cilantro, chopped 1 pork shoulder with bone and skin left on Salt and pepper, to taste Sofrito Instructions: For the marinade: Mix together all ingredients and set aside to let flavors meld together. Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.
Sweet and Sticky BBQ Sauce (Kansas City Style) 1 1/2 cups ketchup 1/2 cup molasses 1/3 cup apple cider vinegar 3 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon paprika 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon mustard powder 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon liquid smoke Instructions: Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using.
French Onion Soup 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 3 medium yellow onions, thinly sliced 4 sprigs fresh thyme 1 bay leaf 2 cloves garlic, peeled and crushed Kosher salt and freshly cracked black pepper 1/2 cup sweet Marsala wine 6 cups beef stock 1 loaf Italian bread, cut into thick slices 1 cup sliced whole milk mozzarella cheese 1 cup shredded Gruyere Instructions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter to the pot and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes. Pour in the Marsala to deglaze the pot, stirring to scrape up any bits at the bottom. Add the beef stock and simmer until the onions are very soft and the soup has reduced slightly, about 35 minutes. Use tongs to remove and discard the thyme stems, bay leaf, and garlic cloves. Preheat the broiler to high. Put 4 oven-safe serving bowls on a baking sheet. Put 4 slices of bread on a baking sheet. Toast the bread under the broiler until crispy and slightly golden brown, 1 to 2 minutes. Ladle the soup into the oven-safe bowls (about 1 1/2 cups per bowl). Top each bowl with a toasted slice of bread. Top with a slice or two of mozzarella. Mound 1/2 cup of Gruyere on top of each bowl. Place the baking sheet of bowls under the broiler until the cheese is melted and slightly browned, 1 to 2 minutes. Serve immediately.
Caprese Martinis 1 pound tomatoes, sliced 1/4 inch thick 1 1/2 cups vodka (half of a 750-ml bottle) Kosher salt 16 grape tomatoes 2 cups balsamic vinegar 1/2 bunch basil 8 small mozzarella balls (bocconcini) Instructions: Put the tomato slices in a large glass container or pitcher. Add the vodka (make sure it covers the tomatoes) and a pinch of salt; let infuse 6 to 12 hours at room temperature. Strain the vodka, then chill until ready to serve. Meanwhile, prick the grape tomatoes with a skewer; toss with the balsamic vinegar in a bowl and marinate 4 hours at room temperature. Drain the grape tomatoes, reserving the vinegar. Bring the vinegar to a boil in a nonreactive saucepan over medium heat. Reduce the heat and simmer until syrupy, about 20 minutes; let cool. For each drink, drizzle some of the balsamic syrup into the bottom of a chilled martini glass. Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker. Add another 1 1/2 ounces tomato-infused vodka and 1 cup ice; shake and strain into the glass. Skewer 2 marinated grape tomatoes, 2 basil leaves and a mozzarella ball on a cocktail pick and set in the martini.
Gnocchi Poutine 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 tablespoons extra-virgin olive oil 2 shallots, minced 1/4 cup pinot noir 2 cups organic beef stock 1/2 teaspoon brown sugar 1/4 teaspoon dried thyme Freshly ground black pepper Salt 1 pound fresh gnocchi 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 pound Camembert cheese, rind removed, cubed and chilled Instructions: To make the roux: In a small saucepan over medium heat, melt the butter. Add the flour and whisk until the color is amber and it smells nutty, about 6 minutes. Remove from the heat. To make the gravy: Heat a medium saucepan over medium heat and add the olive oil. Throw in the shallots and saute until the edges are crisp and golden, 5 to 6 minutes. Deglaze the pan with the pinot noir and reduce for 30 seconds. Add the beef stock, brown sugar, thyme, some pepper and the roux and whisk. Bring the gravy to a simmer and let reduce for 15 minutes, stirring frequently. To make the gnocchi: Bring salted water to a boil and add the gnocchi. Do not add too many as the water must remain at a rolling boil. Boil until they float, about 1 minute, and then keep boiling for another minute. Remove with a slotted spoon and repeat with the remaining gnocchi. Heat a nonstick pan over medium heat and add the olive oil and butter. Throw in the gnocchi in a single layer and sear until slightly golden, 1 minute per side. To serve: Place the gnocchi in a shallow bowl, add the Camembert and top with gravy.
Alien Cookie Pops 14 to 16 double-stuffed chocolate sandwich cookies, such as Oreos One 12-ounce bag white chocolate chips 1 tablespoon coconut oil 4 to 6 drops neon green food coloring Small or large candy eyeballs, such as Wilton Instructions: Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet. Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved. Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.
Gujarati Potatoes with Cashew Nuts 1 cup vegetable oil, for deep frying, plus 1 tablespoon 1 pound potatoes, peeled and cut into wedges 1/2 teaspoon ground turmeric 1/2 teaspoon red chile powder 1 teaspoon sugar 3/4 teaspoon dried mango powder* 1 teaspoon ground cumin Kosher salt 2 tablespoons cashew nuts 1 tablespoon sesame seeds Instructions: Heat the 1 cup oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red chile powder, sugar, dried mango powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain on a tray lined with paper towels. Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown. To serve the dish, place the potatoes into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately.
Spaghetti and Meatballs 5 tablespoons panko breadcrumbs, finely processed 6 ounces heavy cream (as needed to soak the breadcrumbs) 1 tablespoon canola oil 1/2 cup small-diced sweet onions 1 clove garlic, chopped 1/2 tablespoon chopped fresh rosemary 8 ounces ground pork 8 ounces sweet pork sausage, no casing 8 ounces ground veal 5 ounces Parmesan, grated, plus more for garnish 1/4 cup finely minced fresh parsley, plus more for garnish 1 large egg Kosher salt Basic Tomato Sauce, recipe follows 1 box spaghetti Freshly cracked black pepper 2 tablespoons olive oil 4 leaves fresh basil 1 clove garlic, chopped, Pinch red pepper flakes One 32-ounce can San Marzano tomatoes, drained and processed in a food mill or food processor Instructions: Soak the breadcrumbs in the heavy cream in a bowl. Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly. Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt. Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour. Preheat the oven to 425 degrees F. Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes. Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions. Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve. Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use.
Pasta Neopolitan 2 tablespoons olive oil, plus 1 tablespoon 6 to 8 cloves garlic, crushed, divided 2 teaspoons finely chopped fresh oregano, divided 2 teaspoons finely chopped fresh basil, divided 25 to 30 Roma tomatoes, diced 2 pounds chicken breast, diced into 1/2 -inch pieces, seasoned with salt and pepper 3 cups chicken broth 2 (10-ounce) cans sliced black pitted olives, with juice 2 pounds gemelli pasta Instructions: Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth. In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan. Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve. Serve with fresh grated Romano and sliced black olives.
Fruit-Sweetened Hot Cocoa 4 cups reduced-fat milk 1/2 cup unsweetened cocoa powder 6 large pitted dates, chopped 2 teaspoons pure vanilla extract Kosher salt Unsweetened whipped cream and ground cinnamon, for topping (optional) Instructions: Combine the milk, cocoa powder, dates, vanilla and a pinch of salt in a medium saucepan. Heat the mixture over medium heat, stirring frequently, until hot and steaming. Continue to cook, without letting the mixture boil, giving the dates time to soften, another 5 minutes. Let cool for 5 minutes or so, then transfer the mixture to a blender and being careful of the hot liquid, puree until smooth. You can strain the mixture to catch any small chunks of dates that weren't blended. Pour into mugs and top each with whipped cream and a sprinkle of cinnamon, if using.
Individual Key Lime Pies 1 cup lime juice 2 cups sugar 2 sticks unsalted butter 14 eggs 1/3 cup sugar 12 whole graham crackers 1/3 cup unsalted butter, melted 1 1/2 cups whipping cream 1/2 cup powdered sugar Lime zest, for garnish Instructions: For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge. For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine. For the topping: Whip the cream with the sugar until stiff. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.
Spiced Graham People 1 1/2 cups graham flour 3/4 cup all-purpose flour, plus more for dusting 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon baking powder 1/4 teaspoon baking soda 6 tablespoons unsalted butter, at room temperature 2/3 cup packed light brown sugar 1/4 cup honey 1/4 cup water Cooking spray Royal icing, for decorating Gel food coloring (optional) Instructions: Whisk both flours, the ginger, cinnamon, salt, allspice, baking powder and baking soda in a medium bowl. Beat the butter, brown sugar and honey in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the water until the mixture is smooth and shiny, 2 to 3 minutes. Reduce the mixer speed to low and beat in the flour mixture. Divide the dough between 2 sheets of plastic wrap; pat into disks. Wrap and refrigerate until firm, at least 4 hours or preferably overnight. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Coat 2 baking sheets with cooking spray. Working with one piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out cookies using a 4-inch gingerbread-person cookie cutter. Arrange 1 inch apart on the prepared pans; refrigerate until firm, 10 to 20 minutes. (If the dough is too soft, refrigerate 15 minutes.) Reroll the scraps and cut out more cookies; refrigerate. Bake, switching the pans halfway through, until the cookies are firm and slightly browned, 10 to 15 minutes. Let cool completely on the pans. Decorate the cookies with royal icing (tint with food coloring, if desired). Let set, about 1 hour.
Funky Mofongo with Sopa de Pollo and Puerto Rican Roast Pork 1/4 cup olive oil 1/4 cup white wine vinegar 1/4 cup white wine 1 tablespoon minced chipotles in adobo sauce 1 tablespoon chopped fresh cilantro 1 tablespoon ground cumin 1 tablespoon dried Mexican oregano 1 tablespoon kosher salt 2 teaspoons agave nectar 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 6 cloves garlic One 4- to 5-pound bone-in pork shoulder Canola oil, for the pan 1 small onion, roughly chopped 1 Anaheim pepper, seeded, roughly chopped 4 cloves garlic, crushed Kosher salt 2 boneless, skinless chicken breasts, cubed 4 cups chicken broth 1/2 cup chopped fresh cilantro 1 head garlic 1 tablespoon olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 strips applewood-smoked bacon, cut into small dice Canola oil, for deep-frying 8 green plantains, peeled, sliced 1/2-inch thick on the bias 1/4 cup chopped fresh cilantro 1/4 cup thinly sliced scallions Juice of 1 lime Instructions: For the roast pork: In a food processor, combine the oil, vinegar, wine, chipotles, cilantro, cumin, oregano, salt, agave, pepper, cayenne and garlic. Pulse to the consistency of a smooth, loose paste. With a sharp knife, score the fat-side of meat 1/4-inch deep, making in a diamond pattern. Place the pork fat-side up in a roasting pan. Rub the marinade into the pork, making sure to get into all the crevices. Cover tightly with plastic wrap and refrigerate for at least 4 hours or, for best results, overnight. Preheat the oven to 400 degrees F. One hour prior to cooking, remove the pork from the refrigerator and let it rest at room temperature. Remove the plastic wrap and set the meat fat-side up on a rack in a deep roasting pan. Cook uncovered for 15 minutes, then lower the heat to 300 degrees F and cook another 3 1/2 to 4 hours, until the internal temperature registers 180 to 185 degrees F and the skin is crispy. (If the pork begins to brown too much on top, cover it loosely with foil.) Cut away the pork skin (the chicharron), chop it finely, and set aside 1/2 cup for the mofongo. Let the meat rest 20 to 30 minutes before shredding. For the sopa de pollo: Set a medium saucepan over medium heat and add enough canola oil to coat the pan. Add the onions, peppers and garlic and sweat until translucent and fragrant, 5 to 7 minutes. Sprinkle with salt. Add the chicken and cook for 2 to 3 minutes. Deglaze the pan with the chicken broth. Add 1 cup water, bring to a gentle boil, then simmer over low heat for 30 to 45 minutes. Stir in the cilantro and add salt to taste. For the mofongo: Preheat the oven to 375 degrees F. Slice off the top of the garlic head, cutting away just enough to expose the cloves. Set the garlic on a double layer of aluminum foil and drizzle with the olive oil. Sprinkle with salt and pepper. Close the foil tightly to create a pouch, and transfer it to a baking sheet. Bake for 45 minutes, or until the cloves turn golden brown. Let rest until cool enough to handle. Working over a bowl, squeeze the bottom of the garlic head to release the cloves. Set aside. Set a saute pan over medium-high heat. Add the bacon and cook until crispy and well browned. Transfer to a paper-towel-lined plate to drain. In a deep pot or Dutch oven, heat 3 inches of oil to 325 degrees F. Working in batches, fry the plantains in the oil until golden and soft, 3 to 4 minutes. Drain on paper towels. When cool enough to handle, smash the plantains with a spatula or the side of a knife, then return them to the oil. Fry a second time, until they're just starting to brown. Drain on paper towels and season with salt as the plantains come out of the oil. To assemble: In a large, heavy metal mixing bowl, combine the fried plantains, the roasted garlic, the bacon, 1 teaspoon salt, 1/4 teaspoon pepper and the reserved 1/2 cup pork skin, as well as the cilantro, scallions and lime juice. Toss to mix. Season with salt and pepper. Scoop out individual portions of mofongo using an ice cream scoop and transfer to shallow bowls. Ladle some of the sopa de pollo over the top or serve it in small bowls on the side. Top the mofongo with some of the shredded pork. Serve.
Bison Bolognese 3 tablespoons olive oil, plus more to finish 1 pound ground bison 1 medium carrot, finely chopped 1/2 red onion, chopped 2 cloves garlic, smashed and peeled 1 teaspoon kosher salt, plus more for the pasta water 1 cup dry white wine One 28-ounce can whole san marzano tomatoes, crushed by hand One 3-inch piece Parmesan cheese rind 2 stems fresh basil 1 pound pappardelle pasta 1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve 2 tablespoons unsalted butter Instructions: Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes. Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.
Halibut Roasted with Fennel and Croutons 1 large fennel, sliced 1 1/2 tablespoons olive oil 2 anchovy fillets, minced 2 tablespoons fennel seed 1 cup cubed bread, 1/2-inch thick Salt and pepper 2 (6 to 8-ounce) halibut fillets Chopped fresh dill Instructions: Preheat the oven 500 degrees. Toss fennel with 1 tablespoon olive oil, anchovies and 1 tablespoon of fennel seed. Roast on the top shelf for 8 to 10 minutes or until tender and softened. Toss the cubed bread with 1/2 tablespoon olive oil, salt and pepper, to taste. Remove baking dish from the oven. Set halibut on top of roasted fennel, top with croutons, drizzle with a little olive oil and bake for 8 to 12 minutes on the top shelf of the oven. Sprinkle with fennel seeds, dill and serve.
Insalata de Carciofi: Raw Artichoke Salad 4 artichokes 1 lemon, halved 5 tablespoons/74 ml extra-virgin olive oil, plus more as needed Salt and freshly ground black pepper Parmigiano cheese, shaved, as needed Instructions: Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Remove the purple leaves and hairy portion covering the choke; discard. Trim 1/3 off the tops of each artichoke, rub with lemon and finely chop. Squeeze extra lemon juice on artichokes to prevent from browning. Plate the artichokes and season with olive oil and extra lemon juice, if needed. Then add pepper and salt, to taste. With a vegetable peeler shave the Parmigiano cheese and top the artichokes. Lightly drizzle with more olive oil if needed.
Brined and Roasted Whole Turkey 1 cup Morton® Kosher Salt 1 cup sugar 2 gallons of cool water 12 to 15 pound fresh, whole, bone-in-skin-on turkey, rinsed and patted 8 tablespoons unsalted butter, divided (5 tbsp softened. 3 tbsp melted) 1/2 teaspoon ground black pepper 1 cup white wine, chicken broth or water Instructions: Combine Morton® Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, and rinse inside and out and under cool running water for several minutes to remove all traces of Morton® Kosher Salt; pat dry with a paper towel. 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton® Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450°F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325°F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165°F. Remove the turkey from the oven. Let stand 20 minutes before carving.
Homestyle Chicken Soup 1 3 to 3 1/2 pound chicken, rinsed in cold water and trussed and with extra string left looped on the end for easier retrieval of the cooked chicken 6 quarts water 3 carrots, peeled and cut into a large dice 4 celery ribs, washed and diced 2 leeks, split, carefully washed and diced 1 tablespoon each salt and cracked black pepper 2 tablespoons dried thyme 2 bay leaves 3 cloves garlic, peeled and crushed 2 cups cooked broad egg noodles 3 tablespoons chopped fresh dill Instructions: Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil. Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated. Tied in a cheesecloth sachet: .

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