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Shrimp Pad Thai 8 ounces flat rice noodles Olive oil 4 ounces basil leaves left as whole, stems removed 1 pound, peeled and deveined shrimp 4 ounces firm tofu, cubed 2 eggs, beaten 2 cloves garlic, minced 1/2 teaspoon habenero pepper, minced 1/2 cup fish sauce 3 tablespoons brown sugar 2 tablespoons, finely chopped lightly salted peanuts 1/2 cup bean sprouts 1/ cup mint leaves 2 limes, cut into wedges Instructions: Noodles: Soften in water according to directions on package - normally 30 to 45 minutes in cool water. Drain and set aside. Pad Thai: Heat wok over high heat, add 2 tablespoons of the oil. When the oil is shimmering, add the basil and fry until crisp. Transfer the basil to a paper towel. Meanwhile, add 1 tablespoon of oil to wok, then add shrimp and tofu and stir-fry until the shrimp begins to become opaque, about 2 minutes. Add the eggs and scramble quickly. Transfer the mixture to a plate and wipe out the wok with a clean, dry cloth. Heat the wok and add the remaining 2 tablespoons of oil. When the oil is hot, add the garlic and habenero pepper and cook for 20 seconds. Add the fish sauce and brown sugar and heat through. Add the noodles and toss until the noodles have absorbed most of the sauce. Add peanuts, bean sprouts and reserved tofu, shrimp, and eggs and toss. Transfer mixture on a serving platter. Garnish with lime, basil and mint.
Orzo with Fresh Peas and Mint Pesto 1 cup fresh mint leaves 1/2 cup fresh parsley leaves 1 small shallot, finely chopped 2 tablespoons pine nuts, toasted 2 tablespoons freshly grated Romano cheese 1 teaspoon lemon zest 1 cup olive oil Salt and freshly ground pepper 1 pound orzo pasta, cooked al dente 1/2 cup Mint pesto 1/2 pound fresh peas, blanched Finely chopped fresh parsley Instructions: Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley.
Roasted Pears and Ice Cream 2 tablespoons softened butter 2 cans pear halves in syrup 1 lemon, zested and 4 lemon twists of rind 1/4 teaspoon ground nutmeg 3 pieces crystallized ginger, chopped or grated ? on Asian food aisle 1 pint French vanilla ice cream Instructions: Preheat oven to 400 degrees F. Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can ¿ pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.
Super Bowl 2 large egg whites 8 cups snack mix (such as Chex Mix or Asian rice cracker mix) Cooking spray Instructions: Preheat the oven to 325 degrees F. Beat the egg whites and 2 tablespoons water in a large bowl with a mixer until slightly stiff peaks form. Add the snack mix and toss until evenly coated. Generously coat a 3-quart ovenproof bowl with cooking spray and place the snack mix in it. Crumple a large sheet of foil and mold into a bowl shape about one-third the size of the 3-quart bowl. Coat the outside of the foil bowl with cooking spray and press into the snack mix to make a well in the middle, forming the snack mix into a bowl shape. Place the bowl with the foil in the oven and bake until the snack mix sets, 30 minutes. Remove from the oven and let cool slightly, 5 minutes. Carefully remove the foil. Cool 30 more minutes, invert the edible bowl onto a plate and cool completely.
Spinach Gnocchi Pancetta Beurre-Noisette with Chanterelles, Sage, Capers and Parmesan 2 Idaho potatoes Salt 1 bunch spinach, cleaned 3 cups all-purpose flour 3 pounds pancetta, sliced 2 pounds salted butter 3 lemons, juiced 1 cup reduced chicken stock 3 Roma tomatoes, diced 3 leeks, cleaned well and diced 1/2 cup capers 1 bunch fresh sage, chopped 2 pounds chanterelle mushrooms 1/4 cup brandy 1 cup freshly grated Parmesan Instructions: Peel potatoes and then boil them in plenty of salted water until just tender and falling apart. Cool and the put potatoes through a ricer. Blanch spinach and then puree it with a little bit of water. Pour the puree on top of the riced potatoes. Add 3 cups flour on top and carefully kneed the mixture until a soft ball is achieved. Allow the dough to rest 20 to 30 minutes. Cut into 12 equal portions and roll into the shape of a rope, approximately 1/2-inch in diameter. Cut the rolled pasta into 1/2-inch dumplings. Blanch the gnocchi in boiling salted water and then immediately shock the pasta in an ice water bath. Render and crisp the pancetta in a large, deep saute pan and then reserve the meat and save the fat separately (save the fat for use in the turkey recipe). When pancetta has cooled, dice it. Wipe pan clean and then add 3/4 of the butter. Melt butter over medium-high heat and continue cooking until the butter separates and begins to brown in tiny specks. Add lemon juice, then reduced chicken stock, diced Roma tomatoes, diced leeks, capers and chopped sage. Keep warm. Saute the Chanterelle mushrooms in the remaining butter. When mushrooms are tender, deglaze the pan with brandy. Before serving, reheat the gnocchi in the warm sauce. Toss gnocchi and sauce with mushrooms, diced pancetta, and Parmesan and serve.
Beef Soup (Caldo de Res) One 2-pound bone-in beef chuck, cut into 1-inch cubes 4 cloves garlic 1/2 medium white onion Pinch salt 2 carrots, cut into 1-inch rounds 1 celery stick, cut into 2-inch pieces 1 chayote squash, cut in 2-inch strips 1 corn on the cob, halved 1 zucchini, cut into 2-inch chunks 1/2 head cabbage, quartered Lime wedges, for serving Hot sauce, for serving Corn tortillas, warmed, for serving Instructions: Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.
Slow-Cooker Braised Brisket (Machaca) 1/4 cup fresh lime juice 2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 1 serrano chile, stemmed, seeded, and minced Salt and freshly ground black pepper 1/2 cup olive oil One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces 3 tablespoons vegetable or olive oil 1 1/2 cups diced onion (about 1 large) 1 cup beef broth 1 cup diced red bell pepper (about 1 large) 1/2 teaspoon dried oregano 3 cloves garlic, minced 2 serrano chiles, stemmed, seeded and minced One 28-ounce can diced tomatoes with their juice Salt and freshly ground black pepper 1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated Eight 4-inch crisp corn tostada shells 1 cup shredded iceberg lettuce 1 avocado, peeled, pitted and finely diced 1 cup fresh tomato salsa 1/2 cup Mexican crema or sour cream 4 ounces crumbled queso fresco cheese (about 1 cup) Lime wedges, for serving Instructions: For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature. Drain the meat and discard the marinade. For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary. The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month. For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco. Serve with lime wedges on the side for squeezing over the top.
Spatchcocked Turkey One 15- to 20-pound turkey Neutral oil, like canola, for rubbing the turkey Kosher salt 4 medium carrots, roughly chopped 1 Spanish onion, roughly chopped 1/2 head celery, roughly chopped 3/4 cup to 1 cup chicken reduction or demi-glace Instructions: With the turkey breast-side down, use poultry shears to cut along both sides of the backbone. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. Turn the turkey breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. Allow your turkey to air-dry at room temperature for 2 hours, skin-side up. Preheat the oven to 500 degrees F. Rub the turkey with oil, then sprinkle all over with salt. Put the carrots, onion and celery in the bottom of a roasting pan, tossing to combine. Create a level bed of the vegetables and place a rack on top. Place the turkey, breast-side up, on the rack. Bake for 10 minutes to sear, then turn the oven down to 350 degrees F and cook for 20 minutes per pound (5 hours to 6 hours 40 minutes). 20 minutes before complete, brush the turkey skin with the chicken reduction. Return to the oven and finish cooking. Allow the turkey to rest for 45 minutes to 1 hour before slicing and serving.
Scallion Pancakes 1 1/2 cups all-purpose flour, plus more for dusting Kosher salt 1 to 2 tablespoons vegetable shortening, at room temperature 5 scallions, finely chopped Vegetable oil, for frying Instructions: Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes. Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours. Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve. For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.
Clam Chowder 3 ounces salt pork, finely diced 1 1/2 cups small diced yellow onion 6 cups small diced baking potatoes, like russets 2 cups milk 1 (6.5 ounce) can clams, drained, juice reserved 12 Little Neck clams Kosher salt and freshly ground pepper Chopped fresh parsley, for garnish Sour cream, for garnish Grape tomatoes, halved, for garnish Instructions: In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper. In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings. Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
Slow Cooker Short Ribs 1 tbsp. canola oil 3 pounds bone-in beef chuck short ribs 2 medium onions, peeled and quartered 2 medium carrots, cut into large chunks 2 medium parsnips, cut into large chunks 2 medium turnips, peeled and cut into large chunks 4 sprigs fresh rosemary 4 sprigs fresh thyme 4 sprigs fresh parsley, stems and leaves separated 1 tbsp. Worcestershire sauce 1 tbsp. spicy brown mustard 1 (12-ounce) dark stout beer, such as Guinness Kosher salt Black pepper Instructions: In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side. While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender. To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.
Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards 10 ounces pork belly, cut into chunks 1 large onion, diced 4 bunches collards, stems removed, leaves chopped 8 cups chicken stock 1 cup granulated sugar 1/2 cup red chile flakes 1/2 cup apple cider vinegar 1/4 cup hot sauce 1 tablespoon garlic powder 1 tablespoon onion powder 1 cup diced pork belly 2 cups bourbon 2 sticks (1 cup) unsalted butter 1 cup brown sugar Two 15-ounce cans black-eyed peas, drained and rinsed 8 strips cooked bacon, crumbled 1 red bell pepper, diced 1 tablespoon all-purpose flour 2 tablespoons unsalted butter 2 tablespoons olive oil Instructions: For the collards: Add the pork belly and onions to a large Dutch oven over medium heat. Cook, covered, stirring occasionally, until the onions start to become translucent, 5 minutes. Add the collards, chicken stock, sugar, chile flakes, cider vinegar, hot sauce, garlic powder and onion powder. Bring to a simmer and cook until the greens are tender, 45 minutes to 1 hour. For the bourbon bacon: Cook the pork belly in a skillet over medium-high heat until crispy, stirring occasionally. Drain on paper towels. To the skillet, carefully add the bourbon (it may flame) and butter. Bring to a simmer, then stir in the brown sugar. Cook until slightly thickened. Turn off the heat and add the crispy pork belly. For the pea cakes: Add the black-eyed peas to a food processor; process until semi-smooth. Transfer to a bowl, add the bacon, red peppers and flour, and blend well. Form the mixture into 4 cakes. Heat the butter and olive oil in a large nonstick skillet until smoking hot. Add the pea cakes and cook until browned on both sides. Divide the collards along with some of their cooking liquor among 4 bowls. Top with the pea cakes. Spoon the bourbon bacon over the top and serve immediately.
Lemon Cake 1/2 cup butter (1 stick) 1/4 cup firmly packed light brown sugar 2 peaches, peeled and quartered 1 box your favorite lemon cake mix Instructions: In a cake pan or Dutch oven, melt the butter and sugar together over medium heat until they begin to caramelize. Reduce heat and arrange the quartered peaches in the caramel mix at the bottom of the pan to create a decorative top to the cake and remove from the heat. Mix the cake batter according to package directions. Pour the batter slowly over the peaches and bake according to package directions. Let the cake cool about 30 minutes before unmolding, slicing and serving.
Boliche 5 to 6 pounds Eye Round beef 6 garlic cloves, mashed 1/2 teaspoon ground oregano 1 teaspoon ground cumin 1 bay leaf 3 tablespoons bitter orange juice 1 cup dry white cooking wine 3 teaspoons salt 1/4 teaspoon pepper 1/2 pound ham in small cubes 1 carrot, sliced 1/2 green bell pepper, cut in medium size pieces 1/2 red bell pepper, cut in medium size pieces 2 small Cuban-style chorizos, sliced 1/4 cup vegetable oil 8 ounces tomato sauce 1 sliced seared onion 2 fried ripe plantains Steak fries Instructions: Clean the meat by trimming excess fat. With a knife make an opening through the center of the meat. Place the meat in a large pot. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, cooking wine, salt and pepper. Add 3 tablespoons of the marinade to the opening inside the meat. In another container mix the stuffing: ham, carrot, bell peppers and chorizo then place the stuffing inside the meat. Add the rest of the marinade to the outside of the meat. For best results let the meat sit overnight or at least 3 hours, refrigerated. Preheat oven to 350 degrees F. In a large frying pan heat cooking oil and remove meat from marinade. Place meat in a hot frying pan, and sear the meat; browning it gives the meat flavor. Add the remaining marinade, cover and place in oven for approximately 3 hours. Let the meat cool before cutting it in slices. Combine the tomato sauce with the marinade that remained in the pan and put this mixture in a saucepan and simmer for 3 minutes. Pour over the sliced meat, and add the toppings and serve.
Horchata Rice Pudding 1 large egg, separated 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch cayenne pepper 1 cup slivered almonds Nonstick cooking spray or butter, for greasing 2 large eggs plus 1 large egg yolk 3 1/2 cups whole milk 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon almond extract 1 1/2 cups cooked white rice Instructions: For the topping: Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside. Whisk egg white in a medium bowl until frothy (reserve yolk for the pudding). Add brown sugar, cinnamon, salt and cayenne pepper. Add almonds and toss to coat. Transfer to prepared baking sheet. Bake for 20 minutes, then allow to cool completely at room temperature on the baking sheet. Break up into pieces. For the pudding: Meanwhile, grease a 2-quart baking dish. Whisk whole eggs and egg yolks (including reserved yolk) together in a large bowl. Add milk, granulated sugar, vanilla, cinnamon, salt and almond extract and whisk until blended, then mix in the cooked rice. Transfer to prepared baking dish. Place baking dish in a larger roasting pan. Create a warm water bath by adding hot water to the large pan until it reaches about 1 inch up the sides of the smaller baking dish. Cover with aluminum foil and bake for 1 hour. Remove foil and bake until set, another 10 to 20 minutes. Serve warm, sprinkled with almond mixture.
Samoa Clusters Nonstick cooking spray, for the foil One 7.5-ounce box caramel and toasted coconut cookies, such as Samoas® 4 tablespoons unsalted butter 25 individually-wrapped caramels, unwrapped 1/2 cup dry-roasted macadamia nuts with sea salt, halved, plus more for topping 1 cup semisweet chocolate chips 1 teaspoon coconut oil Toasted coconut, for topping Instructions: Line a baking sheet with aluminum foil and lightly spray with cooking spray. Reserve 2 of the cookies; coarsely chop the remaining cookies. Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour. Meanwhile, finely chop the reserved cookies and macadamia nuts. Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute. Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes.
The Once and Future Beans 1 pound dried Great Northern beans 1 pound bacon, chopped 1 onion, chopped 2 jalapenos, chopped 1/4 cup tomato paste 1/4 cup dark brown sugar 1/4 cup molasses Vegetable broth 1/4 teaspoon cayenne pepper 1 teaspoon black pepper 2 teaspoons kosher salt Instructions: Heat oven to 250 degrees F. Soak beans in a plastic container overnight in just enough cold water to submerge them completely. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
Cuban Beef Stew: Carne con Papas 1/4 cup olive oil 1 large white onion, cut into 1/2-inch cubes 1 tablespoon minced garlic 1 chopped green pepper 1 cup chopped canned tomatoes 1 tablespoon paprika 1 tablespoon dry oregano 1 tablespoon dry cilantro 2 1/2 pounds beef top round, cut into 1-inch cubes 1 cup dry Sherry 4 large peeled potatoes, cut into 1-inch cubes Salt and white pepper White rice, as an accompaniment Instructions: In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.
Broccoli and Cauliflower Gratin 1/2 stick (4 tablespoons) unsalted butter, plus extra at room temperature for greasing the baking dish 1 head broccoli, cut into florets 1 head cauliflower, cut into florets 1/4 cup all-purpose flour 2 cups half-and-half 2 cups shredded sharp white Cheddar, divided Salt and freshly ground black pepper 1/2 cup dry breadcrumbs Instructions: Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes. In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted. Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.
Avgolemeno (Chicken Soup with Egg-Lemon Sauce) 1 (3 pound) free range chicken 12 cups cold water 3 tablespoons kosher salt 1 leek, cleaned and quartered 1 carrot, peeled and quartered 2 bay leaves 3 tablespoons extra-virgin olive oil 2 cups finely diced onion (about 1 medium onion) 2/3 cup arborio rice 1/2 cup fresh lemon juice 2 large eggs 1 teaspoon freshly ground pepper Instructions: In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside. Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim.) When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use. Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer. In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately.
Pork and Zucchini with Orzo Kosher salt 1 large pork tenderloin (about 1 1/4 pounds) 2 zucchini, halved lengthwise and crosswise 3 tablespoons extra-virgin olive oil Grated zest and juice of 1 lemon, plus wedges for serving 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 1 cup orzo 2 tomatoes, chopped 3 tablespoons chopped fresh parsley Instructions: Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick. Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes. Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss. Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Passion Fruit Martinis 1 shot citrus vodka 1 shot white cranberry juice 1 shot passion fruit juice 1/2 shot orange liqueur 1 tablespoon cherry juice Orange peel twist, for garnish Instructions: Combine all ingredients except orange peel twist in a shaker filled with ice. Shake and strain into martini glass. Garnish with orange peel twist.
Mesa Grill's Spicy Bloody Mary 16 ounces tomato juice 3 ounces vodka 2 dashes hot red pepper sauce 1 dash Worcestershire sauce 2 jalapenos, sliced Pinch celery salt Pinch black pepper 1 lemon, juiced Ice Celery spears, for garnish Instructions: Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears.
Asian Meatball Subs With Hoisin Mayonnaise 1 slice white sandwich bread 1 1/2 tablespoons milk 1 teaspoon soy sauce 5 scallions, white and green parts separated 1 1/4 pounds ground pork 3 large cloves garlic, finely grated 1 tablespoon finely grated peeled ginger (about a 2-inch piece) 1/3 cup water chestnuts, drained, rinsed and chopped 1 large egg, lightly beaten 1/3 cup chopped fresh cilantro 1 1/2 teaspoons toasted sesame oil Kosher salt and freshly ground pepper 1/2 cup hoisin sauce 1/4 cup mayonnaise 2 1/2 tablespoons fresh lime juice 3 to 4 teaspoons Asian chili-garlic sauce Peanut or vegetable oil, for frying 1 cup bean sprouts 4 7-inch-long pieces baguette, split open Instructions: Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes. Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs. Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours. Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve. Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.
Sausage and Herb Stuffed Clams 1 tablespoon olive oil 8 ounces Italian sausage 1/6 cup small-diced celery 1/6 cup small-diced red onion 1/4 cup white wine Juice of 1 lemon 24 small clams, raw and diced, shells reserved 1/4 cup breadcrumbs 1 tablespoon minced fresh parsley 1 stick unsalted butter, at room temperature 1 tablespoon hot sauce Instructions: Preheat the oven to 400 degrees F. In a saute pan over high heat, add the oil and allow to heat. Then add the sausage and cook for 2 minutes, stirring throughout the process. Next, add the celery and onions, again cooking for 2 minutes. Then deglaze the pan with the wine. Next, add the lemon juice, then the clams, breadcrumbs and parsley. Cook for 2 minutes, and then remove from the heat. Next, stuff the clam shells loosely with the prepared stuffing. Place in the oven and cook for 8 to 10 minutes. During cooking, prepare the sauce. In a bowl, whisk together the butter and hot sauce, mixing well. After cooking the clams, finish with the prepared butter sauce and serve.
Butternut Squash-Mushroom Stuffing 1 stick unsalted butter, plus more for the baking dish 4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button) Kosher salt and freshly ground pepper 4 cups chopped peeled butternut squash (about 3/4-inch cubes) 2 cups chopped frozen collard greens (or 4 cups chopped fresh collards) 1 onion, finely chopped 5 stalks celery, finely chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 3 1/2 cups low-sodium chicken or turkey broth 2 large eggs 1/2 cup chopped fresh parsley 12 cups 1/2 -inch stale whole-grain bread cubes (about 1 1/4 pounds) 2 tablespoons fat from the turkey drippings (or butter) Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate. Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat. Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter). Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
Moon and Stars Mocha 2 cups plain yogurt 1 cup vanilla soy milk (recommended: West Soy) 1/4 cup chocolate syrup (recommended: Hershey's) 2 cups ice Instructions: Combine all ingredients in blender and blend on high for 1 minute or until smooth.
Easy Homemade Ricotta 1 gallon whole milk 1 quart buttermilk Instructions: Line a colander with a few layers of cheesecloth and put it into the sink. Pour milk and buttermilk into large pot. Cook over high heat, stirring occasionally to prevent scorching. Curds will begin to rise up and clump on the surface. Once the mixture is steaming, stop stirring. Curds and whey will separate. Whey will look like cloudy water underneath a mass of white curds (this will happen at about 140 degrees F). When separated, turn off the heat and ladle the curds into the cheesecloth. When all curds are in the cloth and the dripping has slowed, gently bring up the edges of cloth and twist it to bring the curds together. Give a squeeze to let the water continue to drain. Tie it with string and hang it over the sink or a pan to drain for about 15 minutes or so. Let it drain 15 minutes more. Discard the whey. Untie the cheesecloth and pack the ricotta into airtight containers. Refrigerate and use within 1 week, or eat immediately. Serve with crusty garlic bread, olive oil and chunky salt, herbs or something else good.
Spicy Seared Striped Bass and Corn Salad with Figs and Peaches 1/4 cup canola or safflower oil 3 star anise, whole Few dashes red chili flakes 2 cloves garlic, crushed with skins still on 2 fillets wild sea bass, skin on and scored Salt and freshly ground black pepper Salt and freshly ground black pepper Corn Salad with Figs and Peaches, recipe follows Juice of 2 lemons 1 tablespoon mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Superfine sugar 3/4 cup vegetable oil 4 ears fresh corn, husked and kernels removed 2 bunches watercress, torn into bite sized pieces 1/4 cup sliced scallions 1 peach and 1 fig, sliced, for garnish Instructions: Heat oil in large skillet and toss in spices and garlic and saute until garlic is dark golden. Remove star anise and garlic. Salt and pepper fish fillets. Sear skin side down first then turn and finish cooking. Toss together corn kernels watercress and scallions. Whisk together all dressing ingredients except oil. Then slowly drizzle in oil while continuing to whisk. Pour in enough oil so dressing becomes thick and creamy and not too acidic. Season, to taste, with salt, pepper and sugar. For the dressing: Whisk together the lemon juice, mayonnaise, Dijon, salt, pepper and sugar to taste. Whisk in the vegetable oil until emulsified. Toss the corn, watercress and scallions together and add enough of the dressing to coat the salad.
Tomatoes Stuffed with Tabbouleh Salad 3/4 cup wheat bulgur, available in rice section of your market 1 cup boiling water 2 ripe lemons, juiced 1 cup parsley leaves, 1 bunch, chopped 1/2 cup mint leaves, 1/2 bunch, chopped 4 scallions, thinly sliced 1 plum tomato, seeded and diced 2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream Salt and freshly ground black pepper 4 large vine ripe tomatoes or beefsteak tomatoes Instructions: In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste. To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.
Christmas Tree Cake Nonstick cooking spray, for the baking sheets and parchment Three 15.25-ounce boxes white cake mix, such as Duncan Hines Three 3.4-ounce packages instant vanilla pudding mix 1 1/2 cups vegetable oil 12 large egg whites Forest green gel food coloring, for coloring the batter 1 cup plus 2 tablespoons sugar 1 tablespoon lemon juice Pinch fine salt 6 large egg whites 4 1/2 sticks (18 ounces) unsalted butter, at room temperature, cut into 1 1/2-inch chunks 1 1/2 teaspoons pure vanilla extract Leaf green gel food coloring, for coloring the frosting 3 tablespoons desiccated coconut White nonpareils, for dusting 18 white gumdrops 36 candy-coated chocolates with almonds or peanuts, such as M and M's Nonstick cooking spray, for the parchment and cookie cutter 2 clear mint candies, crushed Instructions: For the cake: Preheat the oven to 350 degrees F. Coat three 18-by-13 rimmed baking sheets with cooking spray, then line with parchment and spray the parchment. Combine the cake mixes and pudding mixes in a stand mixer fitted with the paddle attachment and mix on low to blend. With the speed still on low, add the oil, egg whites, 2 1/4 cups water and 20 drops forest green food coloring and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Pour the batter into the prepared baking sheets; smooth into an even layer using an offset spatula. Bake until golden on top and the edges pull away from the baking sheets, about 15 minutes. Transfer to a rack and let cool completely on the baking sheets, then freeze until firm, about 30 minutes. For the frosting: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer to a stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time and continue beating, making sure the pieces are incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together in a smooth and spreadable consistency. Slowly drizzle in the vanilla and leaf green food coloring while beating; beat until smooth and a vibrant green. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable; beat until lightened before using.) To assemble the cake: Transfer the first cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into two 8-inch squares, two 3-inch squares and three 2-inch squares. Hold in the freezer while you cut the other cakes. Transfer the second cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into one 9-inch square, one 7-inch square, one 4-inch square and one 1-inch square. Hold in the freezer while you cut the other cake. Transfer the third cake to a cutting board and trim the edges with a serrated knife. Use a ruler to divide the cake into two 6-inch squares, three 5-inch squares and one 4-inch square. Reserve the scraps for another use. Spread a small amount of frosting onto a large cake board or cutting board to secure the cake. With a large offset spatula, carefully lift the 9-inch square onto the frosting. Spread a layer of frosting in the center of the cake, avoiding the corners. Place one 8-inch cake square on top of the first square, offsetting it slightly so that the corners of the 2 cakes do not line up. Spread some frosting in the middle of the second cake, avoiding the corners. Place the second 8-inch cake square on top, offsetting it so that the corners do not line up with either cake underneath it. Repeat this process with the remaining cake squares, working with progressively smaller squares and continuing to stack them in offset layers with frosting in between. Trim a wooden skewer to 10 inches and insert it through the cake from the top down to add support. Transfer the remaining frosting to a piping bag fitted with a small fluted tip. Pipe rows of separate leaves in a downward motion to cover the exposed tops of all the cakes, creating the illusion of pine needles; leave the sides bare. For the decorations: Dust the cake with the desiccated coconut and white nonpareils to give the appearance of snow. To make lights: Cut the gumdrops in half widthwise. Press the cut side of each gumdrop half into the bottom of a candy-coated chocolate to adhere. Press into the freshly piped frosting to make retro Christmas lights. For the star topper: Preheat the oven to 300 degrees F. Lightly spray a 2 1/2-inch metal, star cookie cutter and a parchment-lined baking sheet with nonstick spray. Put the cookie cutter on the baking sheet and fill with a single layer of the crushed mint candies. Bake until the candies have melted and filled the cutter, 4 to 6 minutes. Cool for 3 minutes, then unmold. Before serving, place a birthday candle at the top of the cake with the star topper in front. Light the candle.
No Fuss Fruit Pie 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 1 egg 1 tablespoon water 1 can (21 ounces) fruit pie filling, any variety Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry. Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.
Chicken Stock 1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded 2 carrots, cut in large chunks 3 celery stalks, cut in large chunks 2 large white onions, quartered 1 head of garlic, halved 1 turnip, halved ¼ bunch fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns Instructions: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Fried Zucchini 4 cups canola oil 1 cup toasted Italian breadcrumbs 3 tablespoons grated Parmesan 3 eggs 1 splash cold water 4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles 2 cups flour, for dredging Kosher salt 1 tablespoon paprika, for dusting 1 lemon, cut into wedges Instructions: Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F. Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl. Mix to blend. In another bowl, whisk together the eggs and the splash of water. Place the zucchini in a large bowl and season with salt. Toss to blend. Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly - this will help the breading to stick. Submerge the zucchini in the eggs. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides. Transfer to a platter or baking sheet. When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt and paprika. Repeat. Serve immediately with lemon wedges.
Vegan Sweet Potato Casserole 2 pounds sweet potatoes, peeled and roughly chopped (about 5 medium potatoes) Kosher salt 1 cup canned unsweetened coconut milk 3 tablespoons packed vegan light brown sugar 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon Pinch freshly grated nutmeg 1/3 cup raw walnut halves and pieces 1/3 cup raw pecan halves 1/3 cup all-purpose flour 1/4 cup packed vegan light brown sugar 1/4 teaspoon ground cinnamon Kosher salt 3 tablespoons unrefined coconut oil, melted and cooled slightly Instructions: Preheat the oven to 375 degrees F. For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot. Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer. For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined. Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.
Spanish-Style Pork Shoulder Steaks 2 tablespoons ground toasted fennel seeds 2 tablespoons freshly cracked black pepper 1 tablespoon smoked paprika (pimenton) 1 tablespoon salt 6 bone-in pork shoulder steaks, about 3 pounds 1/2 cup peeled, crushed garlic 1/2 cup red wine vinegar 3 tablespoons olive oil 1/2 cup freshly chopped cilantro leaves, divided 1 lime, juiced, plus 6 limes, sliced into wedges, for serving 1 cup crema Mexciano or sour cream 24 corn tortillas Olive tapenade, purchased Instructions: In a small pan, toast the fennel and black pepper. Add the fennel, black pepper, paprika, and salt to a spice grinder and grind. Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature. Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate. Preheat the oven to 375 degrees F. Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork. Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips. Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.
Crab-Stuffed Avocados 1 cup mayonnaise Juice of 2 lemons ¼ cup prepared horseradish 2 tsp. chopped fresh chives 2 tsp. Dijon mustard 1 tsp. white wine vinegar 1 pinch cayenne pepper 1½ tsp. salt Freshly ground black pepper 1 lb. Louisiana jumbo lump crabmeat 4 avocados, halved and pitted Baby greens for garnish Instructions: In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.
Twice Baked Smoked Haddock Souffle 1/2 pound haddock, skin removed 16 ounces milk 2 ounces flour 2 1/2 ounces butter 1/2 ounce corn flour, plus 1/2 ounce 4 egg yolks 1 cup Parmesan 1 tablespoon Dijon mustard 8 ounces egg whites 1 (6 ounce) jar double cream 1/2 pound leeks 1 ounce butter 1/2 cup heavy cream 1/4 pound smoked haddock 12 quail eggs, soft boiled, halved Red Pepper coulis, recipe follows Saffron sauce, recipe follows 2 ounces chopped chives 3 roasted red peppers, peeled and deseeded 1 cup chicken stock Salt and pepper Pinch saffron strands 2 cups fish stock Salt and pepper Instructions: Preheat the oven to 400 degrees F. Poach the haddock in the milk on medium heat for 10 minutes. Remove haddock from liquid and set aside. Reboil the milk and make a beurre manie with the flour and butter. Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat. Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated. Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat. Cook mixture for 5 minutes. Remove the mixture from the heat, and add the Parmesan and mustard. Whisk together until smooth and set aside. In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form. In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth. Flake the haddock, and add to the mix. Fold in the remaining egg whites. Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water. Bake in oven for 20 minutes. Remove souffles from oven and allow to cool. Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins. Set aside. To prepare the leeks, saute in a saucepan with butter. Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes. Place the souffles back in the oven for 4 minutes. To plate the haddock, first place a spoonful of the leek mixture in the center of the plate. Place three halves of the quail eggs around the plate. Remove haddock souffles from ramekins and place on top of the leek mixture. Add the sauces randomly on plate, sprinkle with chives, and serve hot. In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper. Bring to a boil. Remove from heat and place peppers in blender and puree. Place puree back in saucepan and reduce liquid by half. Set aside for plating. To make the saffron sauce, combine all ingredients, let simmer, and reduce by half. Set aside for plating.
Roast Beef and Horseradish Tea Sandwiches 1 cup sour cream 3 tablespoons prepared horseradish, well drained 2 teaspoons salt 24 mini slices rye bread Freshly ground black pepper 6 thin slices (about 6 ounces) roast beef, halved Instructions: Stir the sour cream, horseradish and salt together in a small bowl. Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.
Garlic Mushrooms Tapas-Style 1/4-cup extra virgin olive oil 3 large cloves garlic, minced 2/3-lb. very fresh white button mushrooms, wiped clean kosher salt and freshly ground black pepper 2 Tbs. dry Spanish fino or oloroso sherry Instructions: In a heavy skillet, heat olive oil on medium-low and add garlic. Cook, stirring occasionally, until garlic is soft but not brown. Add mushrooms and season with salt and pepper and then raise the heat to medium-high, stirring to incorporate the garlic and seasonings. Cook, tossing occasionally, until mushrooms render their liquid and begin to brown, about six minutes. Raise the heat to high, add the sherry and cook, stirring, to continue browning the mushrooms and evaporate the wine. Remove from heat, adjust seasoning and serve immediately.
Smoked Pork Chops with Peach Bourbon BBQ Sauce Brine, recipe follows 4 double-cut pork chops, approximately 2 inches thick (about 12 to 14 ounces) Light olive oil, for brushing 8 cups water, for boiling Peach bourbon BBQ sauce, recipe follows 8 cups water 2 tablespoons apple cider vinegar 1/2 cups kosher salt 1 cup brown sugar 3 bay leaves 1 tablespoon whole black peppercorns 6 cloves fresh garlic, cut in 1/2 2 tablespoons unsalted butter 3/4 cup minced shallots 2 (16-ounce) bags frozen peaches 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar 1/3 cup light brown sugar 1 tablespoon Worcestershire sauce 1/2 cup chicken stock 1/3 cup bourbon whiskey Kosher salt and freshly ground black pepper Instructions: Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking. Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top. Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate. Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce. Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice. In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled. In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.
Grilled Amberjack Sandwiches with Spicy Tartar Sauce Four 4- to 6-ounce amberjack fillets, cleaned of all skin and bones (mahi does well as a substitute) 2 tablespoons olive oil 2 teaspoons fish rub, such as Emeril's Fish Rub 1 cup mayonnaise, homemade or store-bought 2 tablespoons minced fresh cilantro or dill 2 tablespoons dill pickle relish 2 teaspoons minced garlic Sea salt and cracked black pepper 1 to 2 tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha 4 medium hamburger buns or rolls of choice 4 large leaves romaine lettuce Instructions: Heat a grill or grill pan to medium heat. Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible. While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside. Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves. If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!
Torta di Ricotta (Ricotta Cheesecake) 1 pound ricotta cheese 1/3 cup raisins 2 tablespoons dark rum 3 eggs, seperated 1/2 cup sugar 1 pinch salt Zest of 1 lemon 1/3 cup pine nuts Softened butter and bread crumbs for the pan Instructions: Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.
Fiesta Beans 2 pounds dried pinto beans 6 cloves garlic, minced 2 green bell peppers, seeded and diced 2 orange bell peppers, seeded and diced 2 red bell peppers, seeded and diced 1 onion, diced 1 ham hock (or 6 slices thick-cut bacon, cut into pieces) 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper Instructions: Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight. Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms 8 slices applewood or other thick, center-cut bacon, from the meat case of market 1 1/2 pounds ground beef sirloin Worcestershire sauce, for brushing Olive oil, for drizzling Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1 clove crushed garlic 1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced 3 or 4 sprigs fresh sage Salt and pepper 1/4 cup dry cooking sherry 8 ounces fontina or Swiss cheese, thinly sliced Grainy, stone ground prepared mustard, for passing at the table Instructions: Let meat rest to take the chill from the refrigerator. Preheat 2 nonstick skillets over medium high to high heat. Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side. Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings. Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table.
Grilled Striped Bass with Tomatoes and Olives 3 tablespoons extra-virgin olive oil, plus more, for the grill grates 1/4 cup pitted Kalamata olives, roughly chopped 1/4 cup fresh parsley leaves 1 tablespoon white wine vinegar 2 ripe tomatoes, chopped Kosher salt and freshly ground black pepper One 1 1/4-pound fillet wild striped bass, preferably a center cut of even thickness 4 slices crusty bread Instructions: Prepare a grill or grill pan for medium-high heat; lightly oil the grill grates. Toss together the olives, parsley, vinegar, tomatoes and 2 tablespoons of the oil in a large bowl. Season lightly with salt and generously with pepper and toss again; set aside until juicy. Meanwhile, brush the fish on both sides with the remaining 1 tablespoon oil and season with salt and pepper. Grill the fish, skin side up, until it has strong grill marks and releases easily from the grill, about 5 minutes. Rotate it about 45 degrees to create a crosshatch pattern and continue to grill for another 3 minutes. Turn the fish over and cook until just opaque throughout and an instant-read thermometer inserted in the side registers about 135 degrees F, 5 minutes more. Transfer to a cutting board. Using the natural seams of the fish as a guide, cut into 4 pieces. Put a slice of bread on 4 serving plates. Top with a piece of fish and spoon the tomato mixture and its juices over the top.
Tuscan Chicken Pizza Sandwich Chicken Breast Fillets 8 pieces of sourdough bread 1 cup pizza sauce 1 cup pesto 8 slices fresh Mozzarella 4 large tomato slices (optional) Olive oil for drizzling Oregano Instructions: Prepare Tyson chicken according to package directions. Place 2 slices of cheese on each chicken breast and warm an additional 4-5 minutes, or until cheese melts. Set aside and keep warm. Preheat a Panini Press to med-high heat. Slather one piece of bread with pizza sauce and sprinkle with oregano. Spread second piece of bread with pesto sauce. Add chicken to one slice of bread, top with tomato and other slice of bread. Brush the outside of sandwich with olive oil and place on the hot Panini press. Press for 5-7 minutes until the top of the bread is golden brown. Repeat for the remaining sandwiches. Serve and enjoy!
Scallops With Watercress Salad 2 strips bacon 2 bunches watercress, thick stems trimmed 2 Kirby cucumbers, cut into spears 1 bunch radishes, quartered 1/3 cup instant flour (such as Wondra) Kosher salt and freshly ground pepper 3 to 4 tablespoons extra-virgin olive oil 1 1/3 pounds large sea scallops (about 16) Juice of 1 lemon 1/3 cup chopped fresh chives 4 thick slices rustic bread, toasted Instructions: Cook the bacon in a medium nonstick skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet. Divide the watercress, cucumbers and radishes among plates. Season the flour with salt and pepper in a shallow dish. Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat. Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes. Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary). Arrange the scallops over the salads. Add the remaining 2 tablespoons olive oil and the lemon juice to the skillet, then remove from the heat and add 1 to 2 tablespoons water, swirling the pan to release the browned bits. Crumble the bacon and add to the skillet along with the chives, and salt and pepper to taste; swirl to combine, then pour over the salads. Serve with the bread.
Pizza Ree-A 1 cup small yellow and red cherry tomatoes, halved 1 tablespoon olive oil, plus additional for brushing 1/2 teaspoon kosher salt Pinch freshly ground black pepper 1/2 recipe Foolproof Pizza Dough, recipe follows 3 tablespoons basil pesto 2 ounces goat cheese 1 ounce fresh mozzarella, torn 3 ounces shredded mozzarella 1 ounce shredded provolone 1 teaspoon Garlic Butter, recipe follows 8 basil leaves, chiffonade Drizzle balsamic glaze 1 teaspoon instant or active dry yeast 4 cups all-purpose flour 1 teaspoon kosher salt 1/3 cup olive oil, plus additional for drizzling 3 1/2 sticks salted butter 16 cloves garlic, finely pressed Coarse sea salt Instructions: Preheat the oven to 400 degrees F. Place the halved cherry tomatoes on a sheet pan, drizzle over the olive oil, sprinkle over the salt and pepper and toss. Roast about 15 minutes. Meanwhile, brush a sheet pan with olive oil. Roll out the pizza ball and put it on the oiled sheet pan. Spoon on the pesto and spread out. Crumble over half of the goat cheese and scatter the fresh mozzarella. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza. Bake until cooked through, 11 to 12 minutes. Remove the pizza and brush the crust with garlic butter. Pile the roasted tomatoes on the pizza. Crumble over the remaining goat cheese, sprinkle over the basil and drizzle over the balsamic glaze. Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.
Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon cinnamon 1 tablespoon vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicate brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot.
Fudgey Brownies Nonstick cooking spray, for spraying the baking pan 1 cup granulated sugar 1 cup dark brown sugar 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 4 large eggs 2 sticks (1 cup) unsalted butter 8 ounces semisweet chocolate chips 1/2 cup all-purpose flour 1/2 cup cocoa powder Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray. Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside. Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa. Pour the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.
My Mother's Fried Chicken 1/2 cup buttermilk 1/4 cup balsamic vinegar 2 cups crushed corn flake cereal 1/2 cup all-purpose flour Generous pinch seasoned salt, such as Lawry's Freshly ground black pepper 1 whole chicken, cut into 10 parts (about 4 pounds) 1 quart sunflower oil Instructions: In a medium bowl, mix the buttermilk and balsamic vinegar. In another medium bowl, combine the cereal, flour, seasoned salt and a few grinds of black pepper. Fill a large, deep frying pan a little less than half full with oil and heat over medium-high heat to 350 degrees F. Dip the chicken pieces in the buttermilk mixture and then in cereal mixture. Fry the chicken, a few pieces at a time, until golden brown and cooked through, 10 to 12 minutes per piece. Remove from the oil and drain on a paper towel-lined plate. Bring the oil back to 350 degrees F before cooking the remaining pieces of chicken.
Yuca Hash Browns with Chorizo 1 1/2 pounds yucca roots Kosher salt 6 tablespoons vegetable oil 6 ounces bulk fresh chorizo or link chorizo, casings removed 1 Spanish onion, chopped 1 red bell pepper, chopped 1 tablespoon unsalted butter 4 large eggs Freshly ground black pepper Instructions: Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise. Lay the quarters with a cut side down and slice off the core; discard. Cut cored quarters into 1 1/2-inch pieces. Put the yucca in a medium saucepan with salted cold water to cover by a few inches. Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes. Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out. While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat. Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes. Transfer to a plate, using a slotted spoon. Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes. Transfer to the plate with the chorizo. Heat the remaining 4 tablespoons oil in the skillet. Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil. When it is a little crusty on the bottom, after 1 or 2 minutes, turn the yucca over and keep pressing and turning until you have lots of crispy yucca, about 4 minutes more. Stir in the chorizo-vegetable mixture and heat through. Heat a large nonstick skillet over medium heat. Swirl in the butter. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste. Serve the hash browns hot and topped with the fried eggs.
Quail in Rose Petal Sauce 8 to 10 fresh chestnuts or 1/2 cup chestnut puree 2 tablespoons butter 4 garlic cloves, peeled and sliced 1 teaspoon anise seed 10 red or pink roses with open blooms, petals only, unsprayed 1 large red \tuna\ cactus fruit, or the meat of 1 large or 2 small meat plums, such as Elephant Heart or Santa Rosa, peeled, seeded and chopped 1 cup chicken stock or water 2 tablespoons honey Salt and pepper to taste 1/4 teaspoon freshly ground white pepper Red food color 8 quail, fresh or frozen and thawed, cleaned 1/2 teaspoon salt Freshly ground black pepper 8 garlic cloves, peeled 1 small white onion, peeled and cut into eighths Instructions: For the sauce: Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water. Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered. For the quail: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F. Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce.
Freshly \Canned\ Tomato Sauce 3 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, chopped Salt and pepper One 28-ounce can whole tomatoes, crushed (or 2 pounds fresh tomatoes, chopped) Pinch sugar 2 tablespoons chopped fresh basil leaves Instructions: In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes.
Meatloaf with Mustard and Sour Cream Gravy 3 strips bacon 2 eggs 1/4 cup ketchup 2 tablespoons sour cream 3/4 cup plain breadcrumbs 2 tablespoons minced yellow onion 2 cloves garlic, minced Kosher and freshly ground black pepper Kosher and freshly ground black pepper 2 Italian sausages, casings removed (mild or spicy) 1 pound 80/20 ground beef Mustard and Sour Cream Gravy, recipe follows 2 tablespoons butter 1/2 onion, minced 1 tablespoon all-purpose flour 1 cup beef stock 3 tablespoons sour cream 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge. Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy. In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.
Wild Rice Pancakes 1 cup wild rice 3 cups all-purpose flour 1/4 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 3 1/2 cups whole milk, plus more if needed 1 tablespoon vanilla 2 large eggs 2 tablespoons salted butter, melted, plus more for the skillet and serving 6 chicken sausage links Pancake syrup, warmed, for serving Halved strawberries, for serving Honeydew melon chunks, for serving Blueberries, for serving Instructions: Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside. Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.) Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter. Cook the sausage links according to the package instructions. Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.
Patagonian Beet Salad 1 pound small red beets 1 bunch fresh mint 1/3 cup fresh orange juice Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes. Drain and peel the skin while still warm, then cool in the fridge for about 1 hour. Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.
Hot Pickled Quail Eggs 4 dozen quail eggs 3 cups white vinegar 4 teaspoons salt 3 teaspoons cayenne pepper 6 garlic cloves 12 peppercorns 10 whole allspice 2 teaspoons yellow mustard seeds 4 whole cloves 2 bay leaves 2 fresh hot peppers Instructions: Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars. Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks. Allow properly sealed jars to sit at least 2 weeks before eating.
Pantry Pasta /2 pound, or 8 ounces, fusilli, spaghetti, or linguini 1 to 2 chicken or beef bouillon cubes, optional 1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped 1/2 to 3/4 cup half and half or milk 1/8 to 1/4 cup grated parmesan cheese 1 large onion, sliced 2 to 3 cloves garlic, chopped Pinch of red pepper flakes Oil Vegetables in pantry, cut into bit size pieces, we used cauliflower Instructions: Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until \al dente\. Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve
Shrimp Scampi with Garlic Toasts 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 5 cloves garlic, chopped Kosher salt Pinch of red pepper flakes Eight 1/2-inch-thick slices crusty bread 1 1/4 pounds large shrimp, peeled and deveined, tails intact 3/4 cup dry white wine or low-sodium chicken broth Grated zest and juice of 1/2 lemon, plus lemon wedges for serving 1/3 cup chopped fresh parsley 1/3 cup chopped fresh chives Instructions: Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls. Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.
Buttermilk Biscuits 2 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 8 tablespoons ice cold butter 3/4 cup buttermilk Cinnamon Spiced Butter, recipe follows 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 tablespoons brown sugar 8 tablespoons butter, softened Instructions: Preheat oven to 475 degrees F. Slice butter and put on a plate in the freezer. Sift the dry ingredients together into a bowl. Cut in the butter with a pastry cutter or a fork until it looks like coarse sand. Add the buttermilk and continue to cut the dough together. Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2 and 3/4-inch thick. Use a round cutter that has been floured to cut the biscuits. Place in the freezer for at least 20 minutes. Remove biscuits from freezer and place on parchment paper on a baking sheet so they are touching each other. Bake for 20 minutes. Remove from the oven and serve with spiced butter. Mix dry ingredients together. Blend together with the butter using the back of a spoon. Wrap tightly and refrigerate overnight or a few hours.
Snickersdoodles 2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon fine salt 14 tablespoons unsalted butter, at room temperature 1/4 cup packed light brown sugar 1 large egg 1 1/4 cups granulated sugar One 11.5-ounce bag miniature chocolate-covered caramel-peanut candy bars, such as Snickers® Miniatures 4 teaspoons ground cinnamon Instructions: Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cream of tartar and salt in a medium bowl. Add the butter, brown sugar, egg and 1 cup of the granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Portion the dough into heaping tablespoons and form each into a ball. Press a mini candy bar in the center of each to create a deep divot, then gather the dough at top to cover the candy completely. Refrigerate the balls on the prepared baking sheets for 30 minutes. Whisk together the cinnamon and remaining 1/4 cup granulated sugar in a small bowl. Roll each ball in the cinnamon sugar to coat well. Arrange 2 inches apart on the baking sheets. Bake the cookies, rotating and switching the positions of the baking sheets halfway through, until the tops look golden brown and cracked and the centers still feel soft, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes before transferring to a rack to cool completely.
Gingercake Men -Tablescape Centerpiece Nonstick cooking spray 4 cups all-purpose flour 1/4 cup cocoa powder 1 tablespoon pumpkin pie spice 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/4 cup butter, softened 1 1/2 cups packed dark brown sugar 1 cup molasses 3 eggs 3/4 cup milk Maple Cream Jars, recipe follows 7 cups marshmallow cream 1 cup maple syrup Instructions: Preheat the oven to 350 degrees F. Spray a 12 by 17-inch sheet pan with nonstick cooking spray and line it with parchment paper. In a large bowl sift together the flour, cocoa powder, pumpkin pie spice, baking soda, and salt. In another bowl, with a hand mixer beat together the butter, and sugar until well combined and slightly fluffy. Add the molasses, and eggs, 1 at a time until well incorporated. Add the sifted dry ingredients into the butter and eggs in thirds, alternating with the milk. Mix, only until combined, but do not over beat. Spread the mixture in an even layer into the prepared sheet pan and smooth the top with an off set spatula. Bake, rotating the pan halfway through, until a toothpick inserted in center comes out clean, about 15 to 20 minutes. Remove the pan from the oven and let cool for 10 minutes before inverting the pan onto a cooling rack to unmold. Peel off the parchment paper and cool completely. Turn the cake onto a cutting board, and using a gingerbread man cookie cutter, cut out shapes from the cake. Display the gingercake men, standing up on a cake pedestal, with a jar of the maple cream in the center to be sure they remain standing. In a large bowl, with a hand mixer beat together the marshmallow cream, and maple syrup until well combined. Divide the mixture among the jars. Lay a piece of burlap over the top of each jar and secure with piece of twine or raffia. If using for a place marker, write the guest's name on a tag and thread it through the twine before tying off.
Flu Fighter Chicken Soup with Garlic and Star Anise One 4-pound chicken, rinsed and giblets discarded 2 cups 1/4-inch sliced carrots 2 cups 1/2-inch diced fennel 2 cups 1/2-inch diced onions 10 cloves garlic, peeled and trimmed 2 whole dried arbol chiles 2 whole star anise One 2-inch piece ginger, peeled 1 1/2 cups broccoli florets Salt and freshly ground black pepper 1/4 cup chopped fennel fronds Instructions: Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool. Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.
Tri-Tip Steak With Mushrooms and Peppers 1 cube beef bouillon 4 tablespoons extra-virgin olive oil 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce Juice of 2 lemons 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 6 sprigs thyme 4 sprigs rosemary 1 bunch scallions, cut into large pieces 1 1/2 pounds beef tri-tip, trimmed of excess fat 1 pound cremini mushrooms 2 red bell peppers, cut into large chunks 1 clove garlic, smashed Instructions: Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool. Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours. Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes. Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
Basmati Rice with Flax Seeds and Garbanzo Beans 2 cups basmati rice 1/4 cup flax seed 1/2 small onion, diced 5 cloves garlic, chopped 2 teaspoons kosher salt 3 tablespoons olive oil 1/2 small onion, diced 2 cloves garlic, chopped One 15-ounce can garbanzo beans, drained and rinsed 1 teaspoon dried thyme 1/2 cup chicken broth Instructions: For the rice: Bring 4 cups water to a boil in a medium saucepot. Add the basmati, flax seeds, onions, garlic and salt. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes. (If using a rice cooker, combine the ingredients in the rice cooker, stir, and cook according to manufacturer's instructions.) For the beans: Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onions and saute until softened and translucent, about 3 minutes. Add the garlic and saute for 2 minutes. Add the garbanzo beans, thyme and chicken broth. Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes. Transfer the rice to a large mixing bowl. Add the garbanzo bean mixture and mix to combine. Serve immediately.
Microwave Eggs Parmesan 2 egg whites 1 large eggs 2 ounces smoked turkey, cut into small cubes 1 tablespoon grated parmesan Salt and freshly ground black pepper Several romaine lettuce leaves 1 medium tomato, sliced Instructions: Place 2 egg whites and 1 whole egg in a microwave-safe bowl about 7 inches in diameter. Add 2 tablespoons turkey, 1 tablespoon Parmesan and salt and pepper to taste. Whisk with a fork. Microwave on high 1 minute. Stir and microwave 30 seconds and stir. For drier eggs, microwave 30 seconds more. Arrange lettuce leaves on 2 plates and place tomato slices on top. Spoon eggs onto plate. Using the same bowl, repeat for second serving.
BLT Burgers with Bacon Mayonnaise 3 tablespoons packed light brown sugar Pinch of cayenne pepper Pinch of ground cinnamon 4 slices thick-cut bacon 3 slices thick-cut bacon 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon chopped fresh chives Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef chuck Kosher salt and freshly ground black pepper 2 tablespoons canola oil 4 slices cheddar cheese 8 slices Texas toast, toasted Romaine lettuce and sliced tomato, for topping Instructions: Make the candied bacon: Preheat the oven to 350 degrees F. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes. Remove the bacon from the oven and let cool. Make the bacon mayonnaise: Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then finely dice. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and black pepper. Cover and refrigerate until ready to use, or up to 1 day. Make the burgers: Form the ground beef into 4 equal-size patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and black pepper. Heat a grill pan or cast-iron skillet over high heat, then add the canola oil. Add the patties and cook about 3 minutes, then flip and top each with 1 slice cheddar. Cover and continue cooking 3 more minutes for medium rare. Build the burgers: Smear the bacon mayonnaise on the toast. Serve the patties on the toast with lettuce, tomato and the candied bacon.
Crostini About 1/2 loaf good, crusty bread such as ciabatta, sliced as thinly as possible 2 tablespoons extra-virgin olive oil Gray salt and freshly ground pepper 2 tablespoons freshly grated Parmesan, optional Instructions: Preheat the oven to 375 degrees F. Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.
Cheezy Mushroom Melt 1 loaf of bread, sliced 1 tablespoon olive oil 10 cipollini onions, quartered 1 pound mixed mushrooms, sliced 1 clove garlic, minced 1 cup veal stock 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 cup grated Gruyere cheese Salt and freshly ground pepper Instructions: Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong! For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper. For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside. For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side. For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.
Chocolate Hazelnut Lava Cakes 4 ounces semisweet chocolate 1/2 stick butter 2 cups powdered sugar 4 eggs 1 tablespoon hazelnut extract 3/4 cup all-purpose flour Nonstick spray 1 tablespoon hazelnut liqueur Nutella Vanilla ice cream Chocolate shavings Instructions: Preheat oven to 400 degrees F. Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet. Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour. Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full. Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake. Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.
Spice-Blackened Steak Gyro with Pickled Onions 1 small onion, sliced 1 1/2 tablespoons red wine vinegar 1 teaspoon sugar 1 teaspoon ground coriander 1 teaspoon onion powder 1/2 teaspoon peppercorns, cracked with the bottom of a heavy pot 1 (8-ounce) strip steak 1 teaspoon vegetable oil, plus oil for brushing pita 1/2 cup beef stock, preferably reduced-sodium 1 1/2 teaspoons Worcestershire sauce 2 pocketless pitas 4 large escarole leaves, tough spines removed Instructions: Place the onion in a nonmetal measuring cup. Cover with water and a small microwave-safe plate. Microwave on high until the water is boiling, about 5 minutes (or add the onions to a small pot of water on the stove, bring to a boil, then turn off the heat). Let stand for 5 minutes, then drain. Stir in the vinegar and sugar. Chill in the refrigerator for 20 minutes to 3 hours. Combine the coriander, onion powder, and crushed peppercorns on a plate. Press the steak into the spices, turning to coat. Add the oil to a nonstick skillet and heat over medium heat. Sear the steak until it reaches the desired doneness, about 4 to 7 minutes on each side. Transfer to a cutting board. (The charred bits on the bottom of the pan add to this dish, but if the pan is burned heavily, it can be wiped out carefully, off the heat, with a triple layer of paper towels.) Add the beef stock and Worcestershire sauce to the pan (carefully, because it can splatter) and cook until it is reduced to a quarter of its original volume, about 2 tablespoons, after 3 to 4 minutes. Thinly slice the steak, return to the sauce, and toss. Remove from heat. To assemble: Brush one side of each pita with a little oil. Heat the pita, one at a time, oiled side down, in a hot skillet until slightly crisp but not brittle, about 1 minute each. Lay each pita on a 12-inch square of foil, crisp side down. Layer half the escarole, sauced steak, and drained pickled onions and 1 teaspoon onion pickle juice in a strip down the center of each pita. Roll the bread and foil together into a cone, using the foil for support and to seal the bottom. Peel the foil down as you eat.
Garlic Butter 1 1/2 sticks unsalted butter, slightly softened 4 cloves garlic, coarsely chopped Kosher salt and freshly ground pepper Instructions: Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.
Jumping Jack Cheese Over Roasted Vegetable Salad 1 medium red onion, large dice 1 pound asparagus, tough ends snapped off and cut into 1 to 1 1/2-inch pieces 2 small zucchini, cut into 1/2-inch thick slices 1 pound frozen cauliflower, blanched for 2 minutes in boiling water 1/4 cup olive oil Salt and freshly ground black pepper 1 (8-ounce) package frozen peas, blanched for 2 minutes in boiling water 1 pint grape tomatoes 3/4 cup shredded Monterey Jack cheese 4 scallions (green onions), white and tender green parts only 2 cloves garlic, quartered 4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste 1/2 cup packed, fresh basil leaves (about 2 ounces), soaked, rinsed thoroughly, and dried, plus about 8 basil sprigs, for garnish 1/8 cup balsamic vinegar 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 3/4 cup grated Monterey Jack cheese Instructions: Pre-heat oven to 400 degrees F and place oven rack in the top third of the oven. Spread onion, asparagus, zucchini, and cauliflower on a baking sheet lined with heavy duty aluminum foil (for easy cleanup) pour olive oil over and toss to coat (using your hands is easiest). Season with salt and pepper and roast until tender and slightly browned, about 25 to 35 minutes, checking periodically to make sure nothing burns. While the vegetables are roasting, make the sun-dried tomato dressing. Through the feed opening of a running blender, add scallions, garlic, sun-dried tomatoes, and the fresh basil leaves. Add the vinegar and blend. Scrape down the sides and blend again until a paste is formed. Then, leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper to taste. Remove the vegetables from the oven and transfer to a mixing bowl. Stir the cheese into the vegetables to allow it to melt slightly. Fold in peas and grape tomatoes. Mix with enough dressing to coat. (Do not feel compelled to use all of the dressing). Transfer to a serving dish and garnish with basil sprigs. Serve extra dressing on the side.
Puffy Shrimp 16 to 20 large shrimp 1 cup whole milk 1 cup all-purpose flour 5 eggs 5 tablespoons Old Bay seasoning 1/2 cup hot pepper sauce 2 cups Japanese bread crumbs Vegetable oil for deep frying Instructions: Shell, devein, wash, and butterfly shrimp. Prepare four bowls: one for milk, one for flour, one including: eggs, old bay, and hot pepper sauce, the fourth for bread crumbs. Dip each shrimp consecutively in milk, flour, egg mixture, and bread crumbs. Drop in oil and fry until golden brown.
Good Brew 4 gallons plus 1 pint spring water 1 (7-pound) bag of ice 1/2 pound crystal grain, milled 7 pounds light liquid malt extract 1-ounce Cascade hops 1 3/4 ounces Kent Goldings hops 1/2 teaspoon Irish moss 1 vial British Ale yeast 3/4 cup Priming sugar, boiled with 1 pint water for 5 minutes Instructions: It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter. After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days. Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days. Open and enjoy.
Cheesy Asparagus Tart 4 tablespoons salted butter 2 large leeks, halved lengthwise and thinly sliced Kosher salt and freshly ground black pepper One 14-ounce package refrigerated rolled pie dough (2 crusts) 2 cups grated fontina cheese 1 cup ricotta 1 teaspoon chopped fresh thyme 12 ounces asparagus, trimmed and chopped into 1-inch pieces 1 large egg Instructions: Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside. Preheat the oven to 450 degrees F. Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle. Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette. Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge. Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.) Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.
Grapefruit-Fennel Salad 1 avocado, peeled, pitted and diced 1 head fennel, fronds removed and sliced 1 grapefruit, segmented 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper A few sprigs fresh parsley Instructions: Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.
Picnic Tabbouleh 2 cups/350 g quick-cooking couscous 3/4 cup/175 ml lemon juice 3/4 cup/175 ml olive oil 1/2 cup/3/4 ounce finely chopped fresh mint 1/2 cup/3/4 ounce finely chopped fresh parsley 2 medium tomatoes, seeded and chopped Kosher salt and freshly ground black pepper 1 red pepper, seeded and chopped 1 onion, minced Instructions: Stir together the couscous, lemon juice and olive oil. Set aside to plump and soften, 1 to 2 hours, at room temperature, stirring occasionally. It's ready when the grains are al dente. Stir through the herbs, tomatoes, pepper and onion. Season well with salt and pepper, adding more lemon juice to taste if needed. Cover and refrigerate overnight if not using right away.
Fried Red Fish Canola oil, for frying 1 whole black sea bass with head and tail, scaled and cleaned, at room temperature 1 teaspoon salt 1 tablespoon freshly ground black pepper 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1 1/2 cups all-purpose flour 1/4 cup semolina, or masa harina (coarse flour) 1 tablespoon cornstarch Instructions: In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F. Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail. Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish. Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright. Cook for 10 minutes or until fish is done.
Hot Wings 10 to 12 chicken drumettes 1 tablespoon Cajun pepper, plus more for seasoning wings 1 bottle chipotle pepper sauce Honey Instructions: Preheat a grill to medium-high. Season the wings with Cajun pepper. In a medium bowl, combine the chipotle pepper sauce with 1 tablespoon Cajun pepper, and honey, to taste. Place the wings on the grill and as you cook them, turn them and brush each time with the pepper sauce mixture. Make sure the wings cook long enough on each side so they get crispy around the edges. Remove the wings from the grill and brush again with the pepper sauce mixture before serving.
Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce 4 redfish fillets, skin and scales remaining, fully boned Bronzing, seafood or Cajun seasoning Olive or any other cooking oil Margarine, softened Crabmeat Sauce, recipe follows 1/2 pound lump crabmeat, picked over for remaining shell pieces 2 sticks unsalted butter 2 small lemons, juiced 2 tablespoons minced garlic 1/2 cup white wine 1/2 teaspoon hot sauce 2 teaspoons commercial bronzing, seafood or Cajun seasoning 1 cup whipping cream 4 tablespoons chopped green onion tops Instructions: Heat grill to medium-high. Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking. Remove fish from grill with a large spatula to avoid breaking fillets. Gently \scrape\ meat from skin and put on plate. Top with Crabmeat Sauce. Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.
Turkey Cutlets with Corn, Sage and Prosciutto Stuffing 2 pounds turkey breast cutlets (2 packages, 12 pieces) 2 teaspoons poultry seasoning Salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups chicken stock or canned turkey broth, available around Thanksgiving in markets 1 tablespoon extra-virgin olive oil 2 tablespoons butter 3 ribs celery from the heart, chopped 1 medium onion, chopped Salt and pepper 2 teaspoons poultry seasoning 4 sprigs fresh sage (2 tablespoons) chopped 2 tablespoons chopped flat leaf parsley, eyeball it 1/4 pound prosciutto, deli sliced like bacon, then chopped 3 corn muffins, crumbled 1 cup chicken stock or broth or, canned turkey broth Instructions: Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of oil, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy. To a second skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm. Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.
Gaelic Boxty 8 ounces grated raw potato 6 ounces mashed potato 8 ounces all-purpose flour 1 pint milk Salt and freshly ground black pepper, for seasoning, plus 1-ounce cracked black pepper, for filling 18 (2-ounce) Irish fillet medallions 2 large onions, sliced 6 large flat field mushrooms, roughly chopped 2 ounces Irish whiskey 1 pint cream Salt Watercress, for garnish Instructions: Boxty Mix: Wash and drain the raw potatoes at least twice to remove all starch. Place the raw and mashed potatoes in a large pot, add the flour and milk. Season and blend to a smooth consistency. Drop a small ladle full onto a hot griddle; push the mixture from the center outwards with the bottom of the ladle, cook for 2 minutes then flip the boxty over and cook through. Season with salt and pepper. Gaelic Filling: Sear the fillets on both sides in an oiled, well-heated pan, remove from the pan and set aside. Fry the onions and mushrooms until soft, add the whiskey (careful not to burn your eyebrows off), add the cream, cracked pepper and season with salt, to taste. Reduce a little then return the fillets to the pan continue cooking until the sauce thickened to the right consistency. Gaelic boxty: Place 3 medallions onto each hot boxty, cover with sauce and roll over to make an omelette shape spoon some sauce on the top and garnish with watercress.
Vampire Chicken-Beet Salad with Scallions and Goat Cheese and Onion Toasted Ghouls Cooking spray Flour tortillas (white, red and green) 1 to 2 teaspoons onion powder Salt and freshly ground black pepper 4 cooked chicken breast halves, cut into 2-inch pieces 2 cups sliced beets (jarred or canned) 1/4 cup freshly chopped scallions 3 tablespoons cider vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard 4 Bibb lettuce leaves 1/3 cup crumbled goat cheese Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Using the Halloween-themed cookie cutters, cut tortillas into fun shapes. Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the tops with onion powder, salt and black pepper. Bake for 6 minutes, until crisp. Meanwhile, in a large bowl, combine chicken, beets and scallions. Toss to combine, allowing beets to color chicken. In a small bowl, whisk together vinegar, oil and mustard. Pour mixture over chicken mixture and toss to combine. Season, to taste, with salt and black pepper. Serve salad in lettuce leaves and top with goat cheese. Serve tortilla chips (ghouls) on the side.
Fresh Corn and Tomato Salad 3 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, shucked 2 cups red or orange grape tomatoes, halved 8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes 1 bunch scallions, thinly sliced 1 1/2 cups fresh basil leaves Instructions: Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
Melon Slushes 3 cups chopped honeydew melon (from 1 small melon) 1 12-ounce can ginger ale 1/4 cup fresh lemon juice 1 1-inch piece ginger, peeled and thinly sliced 1/4 cup fresh mint leaves 2 bags green tea 2 tablespoons sugar Instructions: Bring 1 1/2 cups water to a simmer in a medium saucepan. Remove from the heat, add the tea bags and let steep 5 minutes. Remove the tea bags (do not squeeze). Let the tea cool to room temperature. Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool; discard the ginger. Stir the ginger syrup into the tea. Pour into ice cube trays and freeze until solid, 2 to 4 hours. Freeze the chopped melon until solid, at least 2 hours. Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth. Divide between 2 glasses. Repeat to make 2 more drinks.
Lambrusco Spritz Sangria 3 ounces Lambrusco 1 1/2 ounces amaro 1/2 ounce cherry liqueur, such as Heering 1 to 2 good-quality maraschino cherries, such as Luxardo Lemon peel, for garnish Seltzer, for serving Instructions: Combine the Lambrusco, amaro and cherry liqueur in a large wine or rocks glass filled with ice. Add the cherries. Run the peel of the lemon around the glass, then drop it in. Top with the seltzer and stir to combine.
Broccoli Cheese Soup 4 heads broccoli, cut into 1-inch pieces Olive oil, for drizzling Salt and freshly ground black pepper 1 stick (4 ounces) unsalted butter 1 whole onion, diced 1/3 cup all-purpose flour 4 cups whole milk 2 cups half-and-half Pinch nutmeg 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional 1 cup chicken broth, optional Instructions: Preheat the oven to 375 degrees F. Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown. Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
Roasted Chicken Purses 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat) 3/4 cup whole milk ricotta cheese 1/2 lemon, zested 1/2 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt, plus more for sprinkling 1/4 teaspoon freshly ground black pepper, plus more for sprinkling 32 small, square wonton wrappers 1 large egg, lightly beaten 4 tablespoons butter 1/4 cup grated Parmesan Instructions: In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine. On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins Meanwhile, bring a large pot of salted water to a boil over high heat. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli. Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.
Three Potato Hash 2 purple potatoes, cubed 3 red bliss potatoes, cubed 2 Yukon gold potatoes, cubed 1/3 pound apple-smoked bacon 1/2 white onion, diced 3 garlic cloves, diced 1 tablespoon chopped mixed herbs (rosemary, thyme and sage) Salt and pepper Sausage, accompaniment, optional 8 poached eggs, accompaniment, optional Instructions: Cube all of the potatoes to the same size so that they cook evenly. Place potatoes in a pot and cover with cold water. Bring to a simmer and cook until just fork tender. Drain and set aside. Cut the bacon into 1/4-inch pieces. Add bacon pieces to a frying pan and cook until crisp. Add onion and garlic to pan with bacon and saute until onion is translucent. Add the chopped herbs and saute for 1 more minute. Add potatoes and stir to combine. Season with salt and pepper, to taste. Serve with any savory sausage (cooked in the oven at 350 degrees F until cooked through), sliced in half. Top with 2 poached eggs, if desired.
Brown Chicken Stock 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs 3 medium onions, peeled and halved horizontally 3 stalks celery, cut into chunks 3 carrots, peeled and cut into chunks 1 head garlic, cut in half horizontally 2 tablespoons tomato paste 1/2 cup dry white or red wine Several sprigs of parsley Several sprigs of thyme 2 bay leaves 10 peppercorns Instructions: Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.
Turkey-Stuffed Zucchini Boats 2 large zucchini, halved lengthwise 1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows, or crumbled cooked ground turkey 1/3 cup sour cream, low-fat or regular 1/2 cup coarsely chopped artichoke hearts (oil or water-packed) 1/4 cup plus 2 tablespoons grated Parmesan, divided 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons seasoned dry bread crumbs Orzo Pesto, recipe follows 2 pounds ground turkey breast 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning 1 egg white Salt and ground black pepper Two 15-ounce cans tomato sauce 2 cups reduced-sodium chicken broth 1 cup chili sauce 1/2 cup cider vinegar 1/2 cup brown sugar 2 teaspoons dried thyme 12 ounces orzo pasta 2 tablespoons prepared basil pesto Instructions: Preheat oven to 400 degrees F. Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside. In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats. Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto. In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker. In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Cook and drain orzo according to package directions. Toss with pesto and serve.
Strip Steak with Porcini Steak Sauce and Salsa Verde with Roasted Potatoes, Shallots and Green Beans 3 tablespoons unsalted butter 2 shallots, peeled and chopped Kosher salt and coarse black pepper 1 cup chicken stock 1/4 to 1/2 pound green beans, cleaned 1/4 to 1/2 pound fingerling potatoes, halved the long way EVOO (extra-virgin olive oil), for drizzling on potatoes A fat handful of high-quality dried porcini mushrooms 1 cup beef stock 4 cloves garlic, peeled and crushed 2 large shallots, peeled and rough chopped 1 cup tomato sauce or passata 1/2 cup dry vermouth or white wine 1 tablespoon Worcestershire 1 teaspoon kosher salt 1 teaspoon coarse black pepper Balsamic vinegar Acacia honey or pourable brown sugar 1 cup mint leaves 1 cup flat-leaf parsley 1/2 cup EVOO 3 tablespoons capers in brine 2 tablespoons white wine vinegar 1 teaspoon chile flakes 3 fillets of anchovy in oil 2 cloves garlic, peeled and crushed 1 shallot, peeled and rough chopped 1 lemon, zest and juice Kosher salt and coarse black pepper 2 strip steaks Kosher salt and coarse black pepper EVOO 2 lemons, halved Flaky sea salt, for finishing Instructions: For the roasted potatoes, shallots and green beans: Preheat the oven to 450 to 500 degrees F. Place a large skillet over medium-low heat and add the butter. Add the shallots, season with salt and pepper and let cook slowly until translucent and very tender. Once tender, add the stock, let cook for a couple minutes, season again and set aside. Add a fat pinch of salt to boiling water. Add the green beans and blanch until bright green while still having a bite, about 1 1/2 minutes. Remove from the water and place in a bowl of ice water to cold shock. Set aside. Toss the halved potatoes with EVOO, salt and pepper and place cut-side down on a baking sheet in the oven. Roast until golden brown and cooked through. To finish, place the shallot mixture over medium-high heat until brought back up to temperature. Add in the green beans and potatoes and toss to combine. For the porcini steak sauce: Place the mushrooms and stock in a small saucepot and bring to a simmer. Let simmer for about 10 minutes to reconstitute and the turn off the heat. Remove the mushrooms with a slotted spoon and add to a food processor. Pour in the soaking liquid, making sure to leave behind any dirt of grit. Add the garlic, shallots, tomato sauce, vermouth and Worcestershire. Puree until smooth. Adjust the seasoning with salt, pepper, balsamic and honey and set aside. For the salsa verde: Place the mint, parsley, EVOO, capers, vinegar, chile flakes, anchovies, garlic, shallot and lime zest and juice in the bowl of a food processor and puree until smooth, but still some texture. Adjust the seasoning with salt and pepper and set aside. For the steaks: Preheat a cast-iron skillet or grill pan over medium-high heat. Sprinkle the steak with salt and pepper and let sit at room temperature until ready to cook. When ready, drizzle with EVOO and place in a cast-iron skillet and cook for about 4 minutes per side, or until medium rare. Remove from the pan and let rest on a cutting board for a few minutes before slicing. Place the lemon cut-side down in the pan for a couple minutes, or until charred. To serve, slice the steak and top half with the porcini steak sauce and half with the salsa verde. Serve alongside the roasted potatoes, shallots and green beans. Sprinkle some flaky salt on the steak and a squeeze of charred lemon.
Bacon, Onion and Cheese Tart 8 slices thick-cut bacon, cut crosswise into thin matchsticks 1 large onion, thinly sliced Kosher salt and freshly cracked black pepper 3 sprigs fresh thyme, leaves removed and chopped 1/2 cup farmer's cheese 1/2 cup creme fraiche 1 large egg yolk All-purpose flour, for dusting 1 sheet frozen puff pastry, defrosted 1 tablespoon ground pecorino 1 tablespoon minced fresh chives Instructions: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper. In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture. In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside. Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched. Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture. Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
Margarita Chicken Skewers 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 strips 1 10-ounce can frozen margarita mix, thawed 2/3 cup tequila 1/2 cup chopped fresh cilantro 2 tablespoons chicken seasoning Vegetable oil, for the grill Baby arugula and lime halves, for serving Instructions: Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients. Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water. Preheat a grill to medium. Remove the chicken from the marinade; thread each piece onto a skewer. Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through. Serve on a platter with arugula and lime.
Seared Red and Black Pepper Crusted Tuna with Pineapple-Red Chile Sauce and Seasoned French Fries 6 cups fresh pineapple juice 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 2 teaspoons chile de arbol 1 tablespoon honey Salt and freshly ground pepper 1/4 cup coarsely cracked black pepper 1 tablespoon cascabel chile powder 1 tablespoon ancho chile powder 1 tablespoon pasilla chile powder 4 (6-ounce) tuna fillets Olive oil Salt 3 tablespoons kosher salt 2 tablespoons ancho chile powder 1 teaspoon ground cumin 3 cups vegetable oil 4 large Idaho potatoes, peeled and sliced lengthwise into julienne Instructions: Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the ancho and chile de arbol powder and cook for 2 minutes. Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups. Place mixture in a blender and blend until smooth. Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes. Season with salt and pepper to taste. Mix together the spices in a medium bowl. Brush the tuna on each side with olive oil and season with salt. Dredge 1 side of each tuna in the spice mixture. Heat a cast iron skillet over medium-high heat until almost smoking. Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms. Turn over and continue cooking for 1 to 2 minutes for rare doneness. Mix together the salt, ancho powder and cumin in a small bowl. Heat vegetable oil to 325 degrees F in a fryer. Fry the potatoes in batches until lightly browned. Drain on paper towels. Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp. Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture.
Asparagus and Jack Cheese Frittata 8 large eggs 1/2 cup shredded jack cheese 1 teaspoon kosher salt Freshly ground black pepper 1 tablespoon vegetable oil 1 tablespoon butter 1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups) 3 tablespoons roughly chopped fresh cilantro leaves Serving suggestion: basic green salad Instructions: Heat the broiler to high and arrange rack in upper third. In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined. In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.
Caterpillar Butterfly Soup 1 pound assorted vegetable scraps (such as carrot peels, onion peels, mushroom stems, ginger skin, etc.) 1/2 pound herb stems, citrus peels and/or other fruit peels 3/4 to 1 pound creamy ingredients (such as avocado, leftover cooked squash, coconut milk or bean puree) Kosher salt Spices, soy sauce, fresh herbs, citrus juice or chili sauce, to taste Instructions: Make the stock: Combine the vegetable scraps and 16 cups water in a large pot over medium heat (use water that has already been used to cook vegetables, lentils or beans if you can!). Bring to a gentle simmer and cook until the vegetable scraps are very tender, 30 to 45 minutes, adding the herb stems and/or fruit peels during the last 10 minutes of cooking. Strain the stock through a fine-mesh sieve, pressing on the solids with a rubber spatula. Return the stock to the pot. Add your creamy ingredients to the pot and puree with an immersion blender until smooth. Season with salt and any additional seasonings to taste.

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