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Zobo & Meester's Coleslaw Dressing 3/4 cup heavy whipping cream 1/2 cup mayonnaise 1/3 cup pineapple juice 1/3 cup apple cider vinegar 4 tablespoons sugar 1/2 teaspoon celery seed Sea salt and freshly ground black pepper Instructions: In a bowl, whisk together the cream, mayonnaise, pineapple juice, cider vinegar, sugar, celery seed, 1/2 tablespoon pepper and 1/2 teaspoon salt. Cover and refrigerate for 5 to 7 days.
Mini Cupcake Milkshakes 1/4 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon baking soda 1/8 teaspoon kosher salt 1 large egg, at room temperature 1/3 cup whole milk, at room temperature 2 tablespoons water 2 teaspoons safflower oil 1/4 teaspoon pure vanilla extract Sprinkles, for decorating 1 cup heavy whipping cream 1/2 cup mascarpone cheese, at room temperature 3 tablespoons powdered sugar 1 teaspoon pure vanilla extract 1 quart vanilla ice cream, softened 1 1/2 cups whole milk 1/4 cup sweetened cocoa powder Instructions: For the cupcakes: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a mini-muffin pan with cupcake liners. In a large bowl, sift together the cocoa powder, flour, sugar, baking soda and salt. Add the egg, milk, water, oil and vanilla and mix with a wooden spoon or spatula until the batter is smooth. Divide the batter equally into the mini-muffin cups, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, with no crumbs attached, about 18 minutes. Transfer the cupcakes to a wire rack and cool completely. For the whipped cream: In the bowl of an electric mixer, combine the heavy cream, mascarpone, powdered sugar and vanilla. Whip until the cream has soft peaks, about 2 minutes. Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes. Decorate the cupcakes with some of the sprinkles. Place the frosted cupcakes in the freezer and chill the rest of the whipped cream in the refrigerator while you make the shakes. For the shakes: In a blender, combine the ice cream, milk and cocoa powder and blend until smooth. Add the unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout. Pour the milkshakes into 6 glasses and top each with a dollop of whipped cream and a few more sprinkles. Push a straw through each frosted mini cupcake and insert the straws into the shakes.
Bundt Pan Spanakopita Four 10-ounce packages frozen chopped spinach, thawed and drained 3 1/2 sticks (28 tablespoons) unsalted butter 6 scallions, thinly sliced 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 1/2 cups whole milk Kosher salt and freshly ground black pepper 8 ounces feta cheese, crumbled 1 cup fresh Italian flat-leaf parsley, roughly chopped 1/2 cup fresh dill fronds, roughly chopped 6 large eggs, beaten One 1-pound package phyllo dough sheets, thawed if frozen Instructions: Position a rack in the middle and preheat the oven to 350 degrees. Place half the spinach in a larger clean kitchen towel and wring out any excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to the bowl. Melt 4 tablespoons (1/2 stick) of the butter in a large high-sided skillet over medium heat. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Add the flour and stir until smooth and lightly toasted, about 2 minutes. Pour in the milk and add a large pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat and stir to combine. Transfer the spinach mixture back into the bowl. Let cool slightly, about 10 minutes. Fold the feta, parsley and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs. Line the Bundt pan with phyllo: Melt the remaining 3 sticks butter in a medium saucepan over medium-low heat. Brush the inside of 10-cup metal Bundt pan with some of the butter. Unfold the phyllo dough and cover with a large damp cloth. Working with 1 sheet at a time, line the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the entire bottom and up the sides of the pan with the sheets; they will overlap and hang over the edge of the pan. The hole in the middle of the pan will be covered. Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling. Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan. The phyllo will hang over the edge of the pan and cover the hole in the center. Push any of the overhang down and along the inside of the pan. Cut away the phyllo covering the hole with a small paring knife. Put the Bundt pan on a baking sheet and bake until the pastry becomes slightly domed and deep golden brown, about 1 hour 15 minutes. Let cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife.
Classic Duck a l'Orange 2 cups freshly squeezed orange juice, from about 6 oranges 2 oranges, zested 2/3 cup sugar 1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed 1 tablespoon bitters 2 cups duck or chicken stock 2 tablespoons arrowroot dissolved in 2 tablespoons cold water 1 cup orange liqueur Instructions: Preheat oven to 500 degrees F. Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour. In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup. Add bitters to orange juice gastrique, and set aside. Place duck stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce. Remove duck from roasting pan and discard drippings in bottom of pan. Return duck to roasting pan and place pan over 2 burners over medium high heat. Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving. Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck.
Pappa Al Pomodoro 1/2 cup good olive oil 2 cups chopped yellow onion (2 onions) 1 cup medium-diced carrots, unpeeled (3 carrots) 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups) 4 teaspoons minced garlic (4 cloves) 3 cups (1-inch) diced ciabatta cubes, crusts removed 2 (28-ounce) cans good Italian plum tomatoes 4 cups chicken stock, preferably homemade 1/2 cup dry red wine 1 cup chopped fresh basil leaves Kosher salt and freshly ground black pepper 1/2 cup freshly grated Parmesan 3 cups (1-inch) diced ciabatta cubes 2 ounces thickly sliced pancetta, chopped 24 to 30 whole fresh basil leaves 3 tablespoons good olive oil, plus more for serving Salt and pepper Instructions: Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes. Meanwhile, preheat the oven to 375 degrees F. For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.
Duck in a Pond Cupcakes 12 small orange gumdrops 3/4 cup yellow-tinted fondant 2 tablespoons semisweet chocolate chips, melted 12 Go-To Vanilla Cupcakes 2 cups Vanilla American Buttercream 1/2 cup Avocado-Tinted Frosting Blue sanding sugar Instructions: For the beak: Stand an orange gumdrop on its base. Snip with scissors straight down about three-quarters of the way through to make the mouth. Trim around all sides of the gumdrop to decrease the size and shape into a tapered beak. Repeat to make remaining beaks. For the duck: Make a 1/2-inch ball with some of the yellow fondant for the head. Attach the beak to the head by inserting it into the ball and reshaping around it. Form the remaining fondant into a teardrop shape. Dab the bottom of the head with water and attach to the side of the teardrop, toward the big end. Repeat to make remaining ducks. For the eyes: Dip a skewer in the melted chocolate and make 2 small dots on each duck head for eyes. Set aside. To assemble: Frost the cupcakes with the buttercream. Place the avocado-tinted frosting in a pastry bag with a #235 Wilton fuzzy tip. Hold the bag straight up, with the tip 1/8 inch above the surface. Squeeze to form grass on the top of the cupcake, and then stop squeezing and pull the pastry bag up, making grass blades about 1/2-inch long. Repeat around the edges of the cupcake to form a ring of grass. Repeat with remaining cupcakes. Sprinkle the center of the cupcakes with blue sanding sugar to make the pond. Place the ducks in the center and press gently to adhere.
Peach Compote Overnight Oats 1/3 cup dairy or nondairy milk 1/3 cup rolled oats 1/3 cup yogurt 1 teaspoon chia seeds 2 tablespoons Peach Compote, recipe follows Topping suggestions: almonds, blueberries, coconut flakes, maple syrup 2 medium ripe peaches, roughly chopped 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Instructions: Add the milk, oats, yogurt and chia seeds to a pint-sized Mason jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours. Spoon the Peach Compote on top of the oats mixture and add toppings as desired. Serve. Combine the peaches with the syrup, vanilla, cinnamon, ginger and 2 tablespoons water in a medium saucepan. Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the maple syrup begins to caramelize and the mixture thickens, 8 to 10 minutes. Cool completely, then store in an airtight container, refrigerated, for up to 1 week.
Slow-Roasted Salmon with Cucumber Dill Salad 1 English (seedless) cucumber (about 1 pound) 1 tablespoon kosher salt 1 cup low-fat plain yogurt 2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish Pinch sugar 1/2 teaspoon finely grated orange zest Pinch cayenne pepper Freshly ground black pepper 1 1/2 pound center cut salmon, skinned 1/4 teaspoon ground turmeric Kosher salt Freshly ground black pepper Instructions: For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour. Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste. Preheat the oven to 275 degrees F. Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.
Candy Corn Cheese Tower Four 8-ounce rectangular blocks yellow Cheddar Four 8-ounce rectangular blocks white Cheddar 1 pound goat cheese 2 tablespoons red wine 1 tablespoon paprika Crackers, for serving Instructions: Place 2 blocks of the yellow cheese side by side on a cheese board. Press them together so they touch. Stack the remaining 2 blocks of yellow cheese on top of them. Stack the blocks of white cheese on top of the yellow in the same way. If desired, insert 2 skewers down through the top of the blocks to hold them together. Using a sharp knife, carve away the sides of the cheese blocks to resemble the bottom two-thirds of a piece of candy corn. (You will add the white tip at the end using the goat cheese.) Reserve the cheese scraps for another use, such as queso sauce or grilled cheese sandwiches. After carving, remove the skewers from the tower if using. Using your hands, mold the goat cheese into the tip of the candy corn and add it to the cheese stack. Shape it to a point using a butter knife or offset spatula. Whisk together the red wine and paprika in a small bowl and paint it onto the white Cheddar cheese portion with a pastry brush. Serve with an array of crackers.
Spiced Pita Chips 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/4 teaspoon fresh ground black pepper 1/4 teaspoon salt 3 whole-wheat pitas, cut into 1/8's Instructions: Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.
Dill Biscuits with Honey Butter 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon fine salt 12 tablespoons cold unsalted butter, diced 2 tablespoons chopped fresh dill 1/2 cup buttermilk, plus more for brushing 4 tablespoons unsalted butter, softened 2 teaspoons honey 1/4 teaspoon sea salt Instructions: Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk. Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes. Meanwhile, make the honey butter: Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.
Pacoca 1 1/2 cups lightly salted peanuts, plus more for garnishing 1 1/4 cups light brown sugar 2/3 cup manioc flour 1/3 cup sweetened condensed milk Instructions: Line an 8- by 8-inch baking pan with parchment paper. Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours. Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container.
Hobo 12 ounces country-style bulk sausage 1/2 cup chopped yellow onions 1/2 cup sliced fresh mushrooms 1/4 cup vegetable oil 3 cups fresh hash browns 6 large eggs, whisked together 1 cup shredded Cheddar Instructions: In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat. Add the onions and mushrooms and cook until tender, then set aside in a separate bowl. In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar. Cover with a lid until the cheese melts and serve.
Sixteen Spice Smoked Chicken 1 tablespoon ground cinnamon 1 tablespoon ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground fennel seed 1 teaspoon ground allspice 1 teaspoon chili de arbol powder 2 tablespoons brown sugar 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1/2 teaspoon cayenne pepper 1 (3 to 4-pound) chicken 1 cup applewood or hickory wood chips, soaked in water for 10 minutes Instructions: Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F). Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read meat thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
The Best Oatmeal Raisin Cookies 1 cup all-purpose flour (see Cook's Note) 1 1/4 teaspoons kosher salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 cup packed dark brown sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup honey 1 tablespoon pure vanilla extract 1 large egg, at room temperature 2 1/2 cups old-fashioned rolled oats 1 cup raisins Instructions: Arrange an oven rack in the center of the oven and preheat to 350\u202fdegrees F.\u202fLine a rimmed baking sheet with parchment paper. Whisk\u202ftogether the\u202fflour, salt, baking soda and cinnamon in a small bowl until combined. Beat\u202fthe\u202fbrown sugar\u202fand butter\u202fin a large bowl\u202fwith an electric mixer\u202fon medium-high\u202fspeed\u202funtil light and fluffy,\u202fabout\u202f3 minutes. Add\u202fthe\u202fhoney,\u202fvanilla, egg and 1 tablespoon warm water\u202fand beat on high speed until creamy,\u202fscraping the sides and bottom of the bowl, about\u202f3 minutes\u202fmore. Add\u202fthe\u202fdry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add\u202fthe oats and beat on low speed until combined. Fold in\u202fthe\u202fraisins until evenly distributed. Arrange\u202ftwelve\u202f1-ounce\u202fscoops (2-tablespoon\u202fportions) of cookie dough on\u202fthe\u202fprepared\u202fbaking sheet, leaving about 2 inches between each. Bake until\u202fthe cookies\u202fare lightly golden around the edges, 15\u202fto\u202f20 minutes. Cool on the sheet for 10 minutes,\u202fand then transfer to a wire rack to cool completely.\u202fLet the baking sheet cool,\u202fand then repeat with the remaining cookie dough.\u202f \u202f
Drei Augen (German Shortbread Sandwich Cookies) 2 1/2 cups unsifted all-purpose flour 3 counces (1/2 cup) unblanched almonds, finely ground 1 teaspoon ground cinnamon 10 ounces (2 1/2 sticks) unsalted butter, room temperature 2/3 cup granulated sugar 1 cup unsifted powdered sugar 1 cup red currant jelly Instructions: Dough: In a medium bowl, blend the flour, ground nuts, and cinnamon briefly with a wire whisk; set aside. In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until well combined and slightly fluffy, scraping down the sides of the bowl. Lower mixer sped, gradually add the dry ingredients, and mix just until the mixture is thoroughly combined. Divide the dough in thirds. Roll out each portion of dough between 2 sheets of waxed paper to form a circle 11 inches in diameter and 1/8 inch thick. Leaving the dough circles between the sheets of waxed paper, stack them on a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month. Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper. Remove one dough package at a time from refrigerator. Peel off top sheet of waxed paper, replace it loosely on top, and flip the entire package over. Peel off and discard the second sheet of waxed paper. Using a 1 1/2-inch round cutter, cut out circles in the dough. Using the narrow end of a 3/8-inch plain pastry tip (such as Ateco #3) as a cutter, cut out three small holes in each circle. Space the cookies 1/2 inch apart on a baking sheet. Bake for 13 to 15 minutes, or until the cookies are pale golden, no longer appear raw or shiny, and feel slightly firm (lightly touch a few). Place baking sheet on wire rack to cool 5 minutes. Lift the cookies from the parchment with a metal spatula to a rack to cool. Repeat with the other two portions of dough, cutting out holes in only one-quarter of these circle in order to sandwich the cookies later. Keep in mind that when there is a mixture of cookies with and without holes, the cookies with holes bake faster. Remove them from the oven with a metal spatula to a wire rack. Return the baking sheet to the oven until the remaining cookies are done. Decoration: Using a sieve, dust the powdered sugar just over the tops of the cookies with holes. In a small saucepan, boil the currant jelly for 2 minutes to evaporate some of its liquid. Cool just until warm. Spoon about 1/4 teaspoon jelly on each plain circle, baked-bottom side up. Center a sugared circle on top of a jellied bottom, and gently press so the jelly fills in the three holes. Repeat with the remaining cookies. Stack undecorated cookies in an airtight metal contained and store at room temperature up to 10 days. Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 3 days.
Vietnamese Chicken Noodle Soup 1 gallon low-sodium chicken stock 3 bone-in, skin-on chicken breasts 4 chicken wings 5 scallions, cut in half 4 cloves garlic 2 cinnamon sticks 2 whole star anise 1 inch piece fresh ginger, peeled and cut into coins 1/4 cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced 3 tablespoons fish sauce 3 packages ramen noodles (just the noodles) Garnishes: 1 cup fresh bean sprouts 1 jalapeno, thinly sliced Couple sprigs each fresh mint and Thai basil Fish sauce Hoisin sauce Sriracha Lime wedges Instructions: In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices. Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.
Potato Cheese Croquettes 2 large eggs 3 cups cooked potatoes (baked or boiled) cooled 2 tablespoons freshly grated Parmesan cheese 2 tablespoons unsalted butter, melted 3 teaspoons finely sliced fresh chives 2 teaspoons minced fresh flat-leaf parsley Pinch grated nutmeg Pinch cayenne 1 teaspoon kosher salt, plus more as needed Freshly ground black pepper 3 ounces Gorgonzola, cut into 1/2-inch cubes 1/2 cup Italian-style bread crumbs Vegetable oil, for frying Instructions: Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up. Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour. Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
Mexican Rice and Beans 2 tablespoons canola oil 2 cloves garlic, minced 2 green onions, greens and whites sliced 1 jalapeno, minced 2 cups long-grain rice 3 cups low-sodium chicken broth, plus more if needed 1 teaspoon ground cumin 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon turmeric Two 16-ounce cans pinto beans, drained One 14.5-ounce can diced tomatoes One 10-ounce can diced tomatoes and green chiles, such as Rotel 3/4 cup grated Cheddar Chopped fresh cilantro, for serving Instructions: Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes. Meanwhile, preheat the oven to 350 degrees F. Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
Macadamia Coconut Shrimp 1/2 cup orange marmalade 1/4 cup Dijon mustard 1 teaspoon hot sauce, such as Frank's 1 1/2 cups all-purpose flour 1 tablespoon paprika 2 teaspoons Cajun seasoning Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 large egg whites Heaping 1/2 cup panko breadcrumbs Heaping 1/2 cup unsweetened shredded coconut Heaping 1/2 cup macadamia nuts, finely ground Vegetable oil, for frying 18 jumbo shrimp, peeled and deveined, tails on Instructions: For the dipping sauce: Stir the marmalade, mustard and hot sauce together. Refrigerate until ready to serve. For the shrimp: Combine the flour, paprika, Cajun seasoning, 2 teaspoons salt and 1/4 teaspoon pepper in a shallow bowl. Place the egg whites in another shallow bowl and whisk until frothy. Combine the panko, coconut and ground macadamias in a third shallow bowl. Fill a wide, shallow pot with about 1 inch of oil. Heat over medium-high heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a plate with paper towels. Meanwhile, toss the shrimp in the seasoned flour to coat. Working with a few shrimp at a time, shake off the excess flour and dip in the egg whites to coat. Let the excess egg white drip off, then toss in the coconut mixture, pressing with your fingertips to get as much coating to adhere as possible. Add half of the shrimp to the oil and fry until golden brown and just cooked through, about 2 minutes per side; transfer to the lined plate to drain. Return the oil to 350 degrees F and repeat with the remaining shrimp. Arrange the shrimp and dipping sauce on a serving platter and serve warm.
Run For The Roses (Specialty Cocktail) 2 1/2 ounces bourbon (recommended: Woodford Reserve) 1/2 ounces Rose Syrup, recipe follows Dash Angostura Bitters Garnish with organic Primrose 1 cup sugar 1 quart water 1 cup Primrose Petals 1 cup fresh raspberries 4 teaspoons rose water Instructions: In a cocktail shaker mix together bourbon, rose syrup, and bitters, shake well and pour into chilled martini glass. Garnish with Primrose. Make simple syrup by heating 1 cup sugar and 1 quart water until dissolved. While still warm add rose petals and infuse covered for about 30 minutes. Muddle raspberries and add syrup, stirring well. Add rose water and strain to remove raspberry seeds.
Glazed Brownies 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 10 ounces finely chopped semi-sweet chocolate 2 ounces finely chopped unsweetened chocolate 1/2 cup unsalted butter (1 stick), plus for buttering the paper 2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 6 ounces finely chopped semi-sweet chocolate 1/2 cup heavy cream Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth. In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature. Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.
Coconut Guava Thumbprint Cookies 1 1/4 cups grated sweetened coconut 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups rolled oats 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1/4 cup packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 2/3 cup guava Instructions: Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. Place the grated coconut in a shallow bowl and set aside. Combine the flour, baking soda, salt and oats in a large mixing bowl. In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined. To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.
Profiteroles 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Instructions: Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Braised Pork Belly Sandwich with Pesto Mayo 4 (8-ounce) square portions pork belly Kosher salt Freshly ground black pepper Grapeseed oil, to coat bottom of pan 4 whole cloves garlic 1 onion, diced 1/4 cup brown sugar 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 1 sprig rosemary 1/4 cup dry portobello mushrooms 2 Scotch bonnet peppers or jalapenos, optional 2 cups beef broth 2 cups chicken broth 4 small ciabatta rolls, split and toasted 8 ounces smoked mozzarella, sliced 1/2 cup prepared pesto 1/2 cup mayonnaise Dash lemon juice Pinch kosher salt Pinch freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Score the pork belly several times on fatty side. Season with salt and pepper, to taste. Coat a large Dutch oven, over medium heat, with oil. Add the pork belly, 1 piece at a time, scored side down, to the pot. Sear slowly to render the fat on all sides for 3 to 4 minutes. Remove from pan and set aside. Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic. Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes. Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes. Add the Dijon and whisk until smooth. Stir in the rosemary, mushrooms, peppers and broths and bring to a boil. Return the pork belly to the pan, cover and put in the oven. Braise until fork tender, about 1 1/2 to 2 hours. Remove from oven and transfer the pork belly to a platter. Pesto mayo: Mix all the ingredients with a whisk in a small bowl and set aside. To assemble sandwiches: Spread pesto mayonnaise liberally on each side of the toasted rolls. Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves. Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes. Remove from the oven, cover with the roll tops and serve.
Des Allemands Catfish Delight 4 cups vegetable oil 2 pounds catfish fillets Salt Lemon pepper Garlic powder 1 cup English style batter mix, plus 2 cups 1 1/4 cups water 1 cup chopped pecans 4 ounces (1 stick) butter 1 cup chopped green onions 1/2 cup chopped fresh parsley leaves, plus more for garnish 1 (8-ounce) can cream of mushroom soup 1 (8-ounce) can cream of celery soup 1 (8-ounce) can cream of chicken soup 6 slices cheese (recommended: Velveeta brand) 1 teaspoon liquid crab boil 1 pound crabmeat Salt and pepper 1/4 cup pecan halves Instructions: Heat the oil in a large, deep pot to 350 degrees F. Pat fillets dry with clean paper towels and season, to taste with salt, lemon pepper, and garlic powder. Dust lightly with 1 cup of the dry batter mix. Mix the 2 remaining cups of dry batter mix with the water and add the chopped pecans. Coat the fillets with the batter and place in the hot vegetable oil. Fry until golden brown, approximately 5 minutes. Set aside on paper towels. Sauce: In a saucepan over medium heat, melt butter and add chopped green onions and parsley. Saute for 3 minutes. Add the soups, cheese, and liquid crab boil and continue to cook for 10 minutes. Add crabmeat and cook an additional 5 minutes. Season, to taste, with salt and pepper. Prepare a bed of sauce on a serving platter and place fish on sauce. Partially cover fillets with sauce. Garnish with pecans and parsley.
How to Make Simple Syrup for Cocktails \| Simple Syrup 2 cups sugar 2 cups water Instructions: Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month.
Grilled Tuna and White Bean Salad 1 pound dried white beans, picked over, and soaked overnight 1 small onion, quartered 1 carrot, coarsely chopped 2 cloves garlic, smashed 1 bay leaf Olive oil 4 to 5 tablespoons balsamic vinegar, divided 1 red onion, peeled, halved, and thinly sliced 1 tablespoon fresh chopped thyme leaves Salt and freshly ground black pepper 2 (8-ounce) tuna steaks 1 head radicchio, halved Coarsely chopped fresh parsley leaves Instructions: Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste. Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature.
Watermelon Sorbet Basket One 18- to 20-pound seedless watermelon 3 pints assorted sorbet Instructions: Set the watermelon on its side (stem end facing left or right) and cut off a small, flat piece of rind from the bottom so the watermelon is stable. Wrap a piece of thin masking tape horizontally around the watermelon about 1/2 inch above where the stem was. Wrap 2 more pieces over the top at the center to make a band/handle for the basket that is 1 1/2 inches wide. Using the tape as a guide, cut out the wedges that remain on either side of the handle to make a basket shape, down to the horizontal tape. Scoop out 4 cups of watermelon balls using a melon baller and reserve. Remove the remaining watermelon flesh and save for another use. Use a paring knife to trim the flesh from the handle to create a small, neat strip of melon. Use a spoon to do the same for the inside of the basket. Freeze the basket for at least 3 hours. Refrigerate the watermelon balls. Put 3 cups of the watermelon balls in the bottom of the basket. Scoop balls of sorbet and arrange on top of the watermelon. Decorate with the remaining watermelon balls. Serve immediately or put back in the freezer until serving, up to 1 hour.
Loaded Mini Baked Potatoes 6 slices thick-cut bacon (about 8 ounces) Kosher salt and freshly ground black pepper 2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise 2 cups shredded sharp Cheddar 1/2 cup sour cream 2 scallions, thinly sliced 1 lemon, halved Instructions: Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon. Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F. Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more. Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes. Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.
Polenta Cakes with Quick Sausage Sauce 1 cup milk 2 cups water 1 bay leaf Pinch cayenne pepper Kosher salt 1 cup polenta 4 fresh sage leaves, finely chopped 1/4 cup mascarpone 4 tablespoons grated Parmigiano-Reggiano, plus more for serving Half recipe Italian Sausage, recipe follows 1/2 onion, peeled and diced 1/2 fennel bulb, diced 1 celery rib, diced 1 clove garlic Kosher salt Pinch crushed red pepper flakes Extra-virgin olive oil 1/2 cup tomato paste 1/2 cup white wine 2 cups tomato puree 2 pounds pork shoulder (with a good amount of fat), cut into large chunks 2 cloves garlic, minced 2 tablespoons kosher salt 1 tablespoon fennel seed 1/2 tablespoon crushed red pepper 1/2 tablespoon ground coriander Ice cold water Oil Hog casing Special equipment: stand mixer with meat grinder and sausage horn attachments Instructions: For the polenta cakes: In a saucepan, combine the milk, water, bay, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it. Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the sage and mascarpone. Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!) For the sauce: Preheat the oven to 375 degrees F. Place the sausage in the oven and roast for 15 minutes. In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper. When the sausage is roasted, remove it from the oven and coarsely chop. Coat a wide, deep pot with olive oil and add the pureed veggies. Cook the veggies until they start to brown, about 10 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the white wine and reduce by half. Toss in the chopped sausage and the tomato puree. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes. Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with the Parmigiano. Transfer a few polenta cakes to a plate and top with the sausage sauce. Sprinkle with more grated Parmigiano. Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl with the pork shoulder on top. Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander. Mix to combine well. Grind the pork shoulder twice through a grinding disk with large holes. Grind the meat into the bowl sitting on ice. Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing. Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end. Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife. Refrigerate the sausage until ready to cook.
Curried Chicken Salad 3 whole (6 split) chicken breasts, bone-in, skin-on Olive oil Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise (recommended: Hellman's) 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Grey's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
Vegetarian Summer Roll (Rice Paper Wrap) 2 limes, juiced Segments of 1 lime 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1/4 cup grape seed oil 1/4 cup Thai basil leaves, whole 1/2 pound bean sprouts, hair removed 1 medium sized red bell pepper, julienned 1 medium sized carrot, peeled, julienned 1 small package smoked tofu or tempeh, julienned 1 package rice papers, 10 to 12 inches diameter, rehydrated Salt and black pepper, to taste Instructions: In a bowl whisk together juice, lime, mustard and sugar. Whisk in the oil and season. Toss with all the vegetables and tofu. Check for seasoning. Lay out 1 wrapper and place a small mound of mix near the bottom. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the fridge. Remove wrap, slice on the bias and serve on top of extra salad.
Texas Yellow \Cold Slaw\ 1/4 cup cider vinegar 2 tablespoons dark brown sugar 1/2 teaspoon celery seed 1/2 teaspoon ground turmeric 1/4 teaspoon ground ginger Pinch of ground allspice 1 small onion, finely diced 1/2 small head cabbage, coarsely chopped 2 Kirby cucumbers, peeled, seeded and diced 1/2 green bell pepper, coarsely chopped 3 tablespoons olive oil Salt and pepper Instructions: In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool. Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl. Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve.
Crispy Shrimp Burger 1 tablespoon unsalted butter 3/4 cup chopped yellow onions 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1 1/2 teaspoons salt 3/4 teaspoon cayenne 2 pounds medium-size shrimp, peeled, deveined, and chopped 2 teaspoons chopped garlic 1/4 cup chopped green onions or scallions (green part only) 2 large eggs plus 1 egg, beaten 2 cups fine dried bread crumbs 1/2 cup unbleached all-purpose flour 2 teaspoons Creole Seasoning, recipe follows 2 tablespoons water 1/4 cup vegetable oil 8 hamburger buns, toasted 1 recipe Tartar Sauce, recipe follows Shredded lettuce Sliced vine-ripened tomatoes 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half. Combine all ingredients thoroughly.
Gin-Grapefruit Sour 1 1/2 ounces gin 3/4 ounce grapefruit juice 1/2 ounce lemon juice 1/4 ounce simple syrup Ice Grapefruit seltzer Grapefruit wedge, for garnish Instructions: Stir the gin, grapefruit juice, lemon juice and simple syrup in a shaker with ice. Strain into an ice-filled glass; top with grapefruit seltzer. Garnish with a grapefruit wedge.
Sweet Potato Gratin with Smoked Chiles 2 1/2 cups heavy cream 1 tablespoon chipotle puree 3 medium sweet potatoes, peeled and sliced thin Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees. Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
Fruit Punch 8 ounces peach nectar 2 cups orange juice 2 cups cranberry juice Instructions: Combine drink ingredients in a large punch bowl or pitcher.
Strawberry Snowball Cookies 1 cup (2 sticks) unsalted butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon kosher salt Two 1-ounce packages freeze-dried strawberries 1 cup powdered sugar Instructions: For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes. For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined. Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.
Ate 2 pounds sweet potatoes 3/4 cup cold water 2 pounds granulated sugar 4 pounds fresh pineapple 2 packets gelatin 2 ounces raisins 2 ounces rum or tequila Camembert cheese 2 ounces toasted almonds Instructions: Peel the sweet potatoes and cook in boiling water until soft. Drain, dry, and mash. Pour the cold water into a saucepan on moderate heat and stir in the sugar. Cook until sugar is dissolved and the liquid is clear, about 8 minutes. Cut the top and bottom of the pineapple, trim off the outer skin and slice flesh into 4 and remove the center core. Place flesh into a blender and puree at high speed. Sieve this mixture into a bowl. Dissolve the gelatin in water. Soak the raisins in rum. Chill the terrine or a square mold. In a bowl, mix the pineapple with the mashed sweet potatoes. Place the clear syrup in a large pan on high heat and add the pineapple and potato mixture. Reduce the heat to low and let cook down to a very thick custard texture. (Whenever you use fresh pineapple you must heat it to the boil in order to kill the Bromeline content. Bromeline is a great digestive, but it stops gelatin from setting.) Pour mixture into a chilled terrine or mold and place in the refrigerator to set. When firm and chilled, remove Ate from the refrigerator, unmold and slice. Serve with Camembert cheese surrounded with raisins soaked in rum, and toasted almonds. Can also be served spooned out of the mold like a jam.
Chicken Lettuce Wraps 6 large dried Chinese mushrooms Drizzle of extra-virgin olive oil 1/2 large onion, peeled and finely chopped 2 pounds lean ground chicken 3 tablespoons mirin or white wine 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 tablespoon oyster sauce 1 tablespoon light soy sauce One 8-ounce can water chestnuts, chopped 1 clove garlic, peeled and crushed 6 spring onions (scallions), chopped 2 to 3 tablespoons plum sauce 2 to 3 heads radicchio, leaves separated Instructions: Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop. Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Retro Party Sandwich Loaf One 1-pound unsliced Italian bread loaf round 3 tablespoons mayonnaise Two 7-ounce containers thinly sliced deli Black Forest ham 3 tablespoons mustard One 7-ounce container thinly sliced deli smoked turkey Two 16-ounce tubs whipped cream cheese 3 scallions, chopped 1 small bunch fresh chives, chopped 1/2 cup spring mix greens, cut into chiffonade 5 cherry tomatoes, halved Instructions: Trim the bread into a cylinder with a large serrated bread knife, flattening out the top and evening out the sides so that you are left with a tall cake-like shape. (For neat edges, use a 6-inch cake pan or a small plate on top of the loaf as a guide to cut around.) Cut the bread horizontally into 4 layers, using a sawing motion. Place the bottom bread layer on a serving plate or cake stand and cover with half of the mayonnaise. Layer on one container of the Black Forest ham. Place the second bread layer on top, cover with half of the mustard and top with the smoked turkey. Place the third bread layer on top, cover with the remaining mayonnaise and top with the remaining ham. Spread the cut side of the fourth bread layer with the remaining mustard and close the sandwich. Press down to adhere the layers together. Frost the loaf with the cream cheese using an offset spatula. Press the scallions along the bottom edge of the loaf. Sprinkle the chives on the outer top edge of the loaf. Sprinkle the spring mix greens in the center of the cake. Arrange the cherry tomatoes cut-side down at regular intervals around the top of the cake. Serve immediately or chill until ready to serve.
Spaghetti with Shrimp, Mussels and Baby Tomatoes 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/2 pound medium head-on, shell-on shrimp, deveined Kosher salt 1 pound spaghetti 1/2 to 3/4 teaspoon crushed red pepper 2 cloves garlic, finely chopped 1 pint small tomatoes, such as pear, grape or currant, cut in half 1/2 pound PEI mussels, scrubbed About 1 1/2 teaspoons chopped fresh parsley 10 leaves fresh basil, sliced Instructions: In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the shrimp. Sear on both sides, 1 to 2 minutes per side. Set the shrimp aside on a plate (they will be cooked more later) and reserve the pan. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente according to the package directions. Before draining, reserve about 1/2 cup of the cooking water. Meanwhile, add the remaining 1/4 cup olive oil to the saute pan over medium heat. Add the crushed red pepper and garlic and cook until the garlic edges are just slightly brown, 3 to 4 minutes. Add the tomatoes and lightly smash them with the back of a spoon to release their juices. Cook, stirring often, until thickened slightly, 3 to 4 minutes. Add the mussels, cover and cook until they open and release their juices, 4 to 5 minutes. Raise the heat to medium high and add the shrimp back to the pan. Add the spaghetti and a little of the reserved pasta water and cook, tossing and adding more pasta water as necessary to keep the pasta moist, until the shrimp begin to turn pink, about 2 minutes. Add the parsley and basil and season with additional salt if needed. Transfer the spaghetti to warm bowls.
Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad 3 Thai chiles, sliced thin 2 tablespoons fresh cilantro leaves, finely chopped 1 orange, zested and juiced 1 orange, zested and juiced 2 tablespoons rice wine vinegar 1 tablespoon Mirin Kosher salt and freshly ground black pepper, to taste 2 boneless skinless chicken breast halves, cut into 8 cubes 8 shrimp, peeled, deveined, and tail removed 2 tablespoons peanut oil 5 Thai chiles, sliced thin 4 cloves garlic, sliced thin 1/2 cup rice wine vinegar 1 1/2 cups coconut milk 5 tablespoons peanut butter Kosher salt and freshly ground black pepper, to taste 1/2 teaspoon dried red pepper flakes Fresh Vegetable Salad, recipe follows: 2 cups Napa cabbage, washed and julienned 1 small red pepper, julienned thin 1 small yellow pepper, julienned thin 1 small red onion, julienned thin 1 cup snap peas, julienned thin 2 tablespoons finely chopped fresh cilantro leaves Juice of 1 orange 2 tablespoons rice wine vinegar 2 tablespoons peanut oil 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper, to taste Instructions: Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours. Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside. Preheat a grill or grill pan. Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping. Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.
Hawaiian Shaved Ice 1/3 cup sugar 2/3 cup frozen mango pulp, thawed 1 cup raspberry jam 1/2 cup plus 2 tablespoons hot water 1/2 cup sweetened condensed milk Ice, for shaving Instructions: Heat the sugar and 1/3 cup water in a small saucepan until it comes to a simmer and the sugar dissolves. Turn off the heat and let cool completely. Whisk in the mango pulp, then transfer to a squeeze bottle and set aside. Meanwhile, whisk the jam together in a bowl with the hot water. Allow to cool completely. Transfer to a squeeze bottle and set aside. Transfer the condensed milk to a squeeze bottle. In a food processor that\u2019s turned on, drop the ice cubes in one by one until they have a snow-like consistency. Remove any large chunks. Pile the shaved ice into dishes. Squeeze one syrup over half of the dish of ice and the remaining ice with the other syrup. Drizzle with the sweetened condensed milk to taste. Repeat with the remaining ice and syrups and condensed milk.
Stuffed Bell Pepper Soup 2 tablespoons olive oil 4 medium green bell peppers, diced 1 large yellow onion, diced Kosher salt and freshly ground black pepper 1 pound ground beef 2 cloves garlic, finely chopped 1 teaspoon fresh thyme leaves, chopped 1 teaspoon dried oregano 4 cups low-sodium beef broth One 14.5-ounce can diced tomatoes One 14.5-ounce can crushed tomatoes 3 tablespoons Worcestershire sauce 1 cup cooked white rice Shredded Cheddar, for serving Chopped fresh parsley, for serving Instructions: Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes. Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes. Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper. Ladle the soup into bowls and top with some Cheddar and parsley.
Waldorf Salad 3/4 cup walnuts halves 3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow 1 1/2 tablespoons freshly squeezed lemon juice 2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces 1/2 cup prepared mayonnaise 2 tablespoons finely sliced fresh chives 2 tablespoons sour cream 1 tablespoon minced fresh flat-leaf parsley leaves 1 teaspoon sugar 3/4 teaspoon finely grated lemon zest Freshly ground black pepper, to taste 1 head Boston or Bibb lettuce, trimmed, washed, and dried Instructions: Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the lemon juice, celery, and walnuts. In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper. Add the mayonnaise mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve.
Fresh Peach and Blueberry Upside-Down Cake 1/2 cup packed light brown sugar 5 tablespoons butter, melted 2 peaches, pitted, peeled and sliced 1/2-inch thick 1 cup blueberries 1 cup granulated sugar 1/2 cup (1 stick) butter, at room temperature 4 ounces cream cheese, at room temperature 1 1/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs 2/3 cup milk 1 1/2 teaspoons vanilla extract Instructions: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan. Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed. In a medium bowl, whisk to combine the flour, baking powder and salt. Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven. Bake until a toothpick inserted in the center comes out clean, 1 hour. Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
Grilled Pineapple Upside Down Cake 1/4 cup honey 1/4 cup light brown sugar 2 tablespoons lemon juice 2 tablespoons spiced rum, optional 1 teaspoon vanilla bean paste 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch kosher salt Seven 3/4- to 1-inch-thick fresh pineapple rings 1 tablespoon unsalted butter, softened Oil, for oiling grill grates One 15.25-ounce box yellow cake mix, plus ingredients necessary per instructions Vanilla ice cream, for serving Instructions: Whisk together the honey, sugar, lemon juice, rum, if using, vanilla bean paste, cinnamon, ginger and salt in a small bowl. Place pineapple rings in a large, shallow dish and pour marinade over. Allow to sit for 30 minutes at room temperature to macerate. Meanwhile, preheat oven to 350 degrees F and preheat a grill or grill pan for cooking over medium-high heat. Grease a 12-inch metal fry pan or cast-iron skillet with butter. Remove the pineapple rings from the maceration liquid and reserve liquid. Oil the grill grates. Place the pineapple rings on the grill and cook until slightly charred, 2 to 3 minutes per side. Remove from grill and let cool slightly before cutting 6 of the rings in to half-moons, leaving one ring intact. Prepare the cake mix according to the manufacturer's instructions. Place the intact pineapple ring in the center of the greased skillet. Lay the halved rings around the central ring, all facing the same direction. Pour half of the maceration liquid into the pan over the pineapple. Pour the cake batter over. Bake, rotating the skillet halfway through, until top is golden and cake springs back when pressed, 40 to 50 minutes. Cool until just slightly warm, then carefully invert onto a cutting board or large platter. Slice and drizzle with remaining maceration liquid, then serve with vanilla ice cream.
Mango Teacakes 1 stick unsalted butter, room temperature 1 cup sugar 1/2 cup mango puree 1 1/2 teaspoons lemon zest 1 teaspoon raspberry extract 1 teaspoon vanilla extract 1 egg 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 cup buttermilk Powdered sugar, for garnish Instructions: Preheat oven to 400 degrees F. In a large mixing bowl, cream butter and sugar together with an electric mixer. Add the mango puree, lemon zest, extracts and egg and mix well. In a medium mixing bowl, sift the flour, baking soda, and baking powder. Carefully fold in the dry ingredients and buttermilk into the wet mixture with a rubber spatula. Drop spoonfuls of the dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.
Smoky Eggplant Dip with Yogurt and Mint 2 1/2 pounds eggplant (2 medium) 1/4 cup plain whole milk Greek yogurt 2 tablespoons freshly squeezed lemon juice 2 tablespoons julienned fresh mint leaves, plus extra for serving 1 tablespoon minced garlic (3 cloves) Good olive oil 1/2 teaspoon Sriracha Kosher salt and freshly ground black pepper Grilled or toasted pita triangles, for serving Instructions: Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out. With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned! Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.
Panettone French Toast 1 cup water 1 cup packed dark brown sugar 2 tablespoons whipping cream 1/2 teaspoon ground cinnamon 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed 6 large eggs 3/4 cup whipping cream 3/4 cup whole milk 1/4 cup sugar 2 tablespoons unsalted butter 1/2 cup mascarpone cheese Powdered sugar, for dusting Instructions: To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.) Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard. Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.
Pastilla with Bananas and Apples 1 pound butter, for pastry, plus 1 tablespoon butter 1/2 teaspoon chopped fresh lavender 1 teaspoon chopped fresh thyme 2 tablespoons runny honey 1 teaspoon cinnamon 1 tablespoon rosewater 10 bananas, peeled 8 apples, chopped 1 cup blanched, peeled, and crushed almonds Pastilla pastry or phyllo Instructions: Melt the butter for the pastry. In a separate pan, melt 1 tablespoon of butter with chopped lavender, honey, and cinnamon. Add the rosewater. Add whole bananas to melted butter and glaze. After about 10 minutes add the apples. Then add 1/2 the crushed almonds. Brush pastry with melted butter. Make a secure base (2 layers of pastry). Fill the pastry case with 1/4 cup almonds first (so they soak up the excess juices from the fruit), then the bananas and apples and finally the remaining almonds. Close the pastry case with more phyllo, press down, butter the edges to make it stick. Place in a hot oven (400 degrees F) for 10 minutes. Then turn the oven down to 225 degrees F for the final 5 minutes.
Chipaguazu 8 ears corn 5 eggs, separated Pinch salt 1/2 cup heavy cream 1/4 cup mozzarella, shredded 1/2 teaspoon baking powder 1/4 cup cabrales or queso blanco, for garnish Instructions: Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco.
Beef and Mushroom Stroganoff over Creamy Polenta Kosher salt 1 cup instant polenta 4 tablespoons olive oil 2 Spanish onions, thinly sliced 1 large shallot, thinly sliced 2 to 3 thyme sprigs 1 tablespoon minced garlic Kosher salt and freshly ground black pepper 4 cups wild mushroom mix 12 ounces beef sirloin, thinly sliced 1/4 cup brandy 1 cup beef stock 2 handfuls baby spinach, stems trimmed Sour cream, for garnish Chopped fresh parsley, for garnish Lemon zest, for garnish Instructions: For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt. Whisk in the polenta and reduce the heat to medium-low. Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes. Remove from the heat. For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet. Saute the onions and shallots over medium heat until soft, about 4 minutes. Add the thyme and garlic and cook until lightly golden around the edges. Sprinkle with salt and pepper. Add the mushrooms and cook until caramelized, about 5 minutes. Transfer the contents of the pan to a bowl and remove and discard the thyme sprigs. Sprinkle the beef with salt and pepper. Return the pan to the stove and add the remaining 2 tablespoons of olive oil and the beef. Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more. Remove the meat to the bowl with the vegetables. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom. Add the beef stock and let come to a simmer. Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through. Add salt and pepper, if needed. Top the polenta with the meat and mushroom mixture. Garnish with sour cream, parsley and lemon zest.
Peanut Soup 2 tablespoons vegetable oil 1 Spanish onion, chopped 6 cloves garlic, minced 2 cups smooth peanut butter 4 1/2 cups chicken broth, homemade or low-sodium canned One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped 2 heaping tablespoons roughly chopped unsalted, dry roasted peanuts 1/3 cup freshly squeezed lime juice 2 teaspoons hot sauce, or to taste 1 teaspoon kosher salt Freshly ground black pepper 1 scallion, thinly sliced on the diagonal Instructions: Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cook covered, stirring occasionally, until soft, about 6 minutes. Add the peanut butter, broth, and tomatoes. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes. Meanwhile, in a small skillet over medium-high heat, toast the peanuts, stirring occasionally, for about 1 1/2 minutes. Set aside. When ready to serve, stir in the lime juice, hot sauce, and salt. Season with pepper to taste. Divide among warm soup bowls, garnish with some of the toasted peanuts and scallion. Serve immediately.
Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad 1 stick unsalted butter 2 cloves garlic, chopped 8 teaspoons plus 2 tablespoons ancho chili powder 1/2 cup hot sauce (recommended: Frank's) 2 tablespoons honey Salt and freshly ground black pepper 4 French-cut chicken breasts 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons) Canola oil 1/2 cup heavy cream 1/2 cup creme fraiche 1/4 cup chopped parsley, plus some whole leaves for garnish 1 cup crumbled blue cheese (recommended: Cabrales) Serving suggestion: Jicama and Watermelon Salad, recipe follows 1/2 cup fresh orange juice, plus 1 teaspoon zest 1/4 cup fresh lime juice, plus 1 teaspoon zest 2 tablespoons honey 1 teaspoon ground black pepper Kosher salt 1 jicama, cut into matchstick pieces 4 cups watermelon in 2-inch chunks 1/3 cup roughly torn fresh mint leaves Instructions: Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm. Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred. Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes. Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves. Serve with Jicama and Watermelon Salad. Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
Leg of Lamb with Jalapeno-Pastrami Marinade 8 large cloves garlic 1/2 cup olive oil 3 tablespoons coriander seeds 3 tablespoons cumin seeds 1 can pickled jalapenos (preferably La Morena brand) 1 leg of lamb Instructions: Saute the garlic in the olive oil until just softened. In a coffee mill, coarsely chop the coriander and cumin seeds. Chop the jalapenos (reserving all juices, including those in the can). Mix all together. Bone the leg of lamb and cut off any excess or interior fat and silver skin. Break the meat down to the basic muscle pieces. Marinate the meat in the jalapeno-garlic-seed mixture for at least 2 hours or overnight. Drain and grill.
Maitake Mushroom Tart with Stones Ginger Wine Sauce Tart Shells, recipe follows 1/4 cup olive oil 1 1/2 ounces fresh ginger 2 tablespoons minced shallot 3 cloves garlic, minced 1 1/2 cups ginger wine 1 tablespoon mushroom soy* 2 quarts heavy cream 2 pounds Maitake mushrooms* 2 teaspoons kosher salt 2 to 3 tablespoons chopped chives, for garnish * Available at Asian markets and specialty food stores 2 1/2 cups all-purpose flour 2 eggs 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 pound chilled butter, diced Instructions: Make the tart shells according to the recipe below then reserve them in a warm place. To make the sauce: Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the ginger, shallots, and garlic and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Add the ginger wine and simmer, stirring occasionally, until the wine has reduced to a thick syrup, about 20 minutes. Add the soy and heavy cream. Simmer the sauce until it has reduced by about half and can coat a wooden spoon, 15 to 25 minutes more. Keep the sauce warm over low heat. Meanwhile, prepare the mushrooms. Cut them into 1-inch pieces. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Working in batches, add enough mushrooms to fill but not crowd the pan. Cook, stirring occasionally, until they are tender and golden, about 5 minutes. Season the mushrooms with salt and keep warm on a covered plate. Place Tart Shells on serving plates. Divide the mushrooms between the shells. Spoon warm sauce into each shell (see Cook's Note below for uses for left over sauce). Garnish each tart with chives and serve. Tart Shells: Mix the flour with 1 of the eggs in a large bowl. Add the sugar and salt. Using a pastry cutter or your hands, incorporate the butter. Work in the remaining egg. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 425 degrees F. Roll out the dough 1/4-inch thick on a clean, lightly floured work surface. Cut out 10 (4-inch) rounds. Fit the disks into the tart pans, then prick each with a fork to prevent puffing. Line each tart shell with aluminum foil, then fill with pie weights. Bake until the edges of the tart shells begin to color, about 12 minutes. Remove the weights and foil and continue baking until the tart shells are golden brown. Remove the shells from the oven and reserve in a warm place. Yield: 10 individual (4-inch) tart shells
Tangerine Mayonnaise 2 cups freshly squeezed tangerine juice 1/2-Tbs. coarsely chopped fresh tarragon 1 egg yoke 1 cup extra-virgin olive oil Gray salt freshly ground black pepper Instructions: Put the juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2-cup. Let cool to room temperature. To accelerate the cooling process, pour juice into a small bowl and place the bowl into a larger bowl with 2 cups of ice and 1 cup of water in the bottom. Combine half of the reduced juice, tarragon and egg yolk in a blender and blend until well mixed. With the machine running, slowly add the olive oil in a thin, steady stream. Blend until the mixture emulsifies and becomes thick. Taste for seasoning. Add more tangerine juice if a thinner mayonnaise is desired. Scrape into a jar, cover and refrigerate until needed (keeps 2-3 days if refrigerated).
Tortilla Tower 2 split chicken breasts 1 celery stalk 1/2 yellow onion peeled plus 1 medium yellow onion, sliced White Salsa, recipe follows 1 tablespoon corn oil 1 medium red bell pepper, sliced 1/2 cup broccoli florets 1 ear corn or 1 cup frozen corn Salt and freshly ground black pepper Roasted Red Salsa, recipe follows 1/4 cup vegetable oil 12 corn tortillas 1 cup Mexican 4-cheese blend Cilantro leaves, for garnish 1 large tomato 1 medium yellow onion, peeled. 1 head garlic, sliced in 1/2 lengthwise 1 large poblano pepper 2 tablespoons corn oil 1 teaspoon chopped oregano leaves 1 teaspoon sugar Salt and freshly ground black pepper 4 ounces cream cheese, softened 8 ounces heavy whipping cream Salt and freshly ground black pepper Instructions: In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer until the chicken is tender and cooked through, about 40 minutes. Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat. Combine chicken meat with half of the White Salsa and set aside. In a large skillet, heat 1 tablespoon corn oil over medium high heat. Add onions, red bell peppers, and broccoli. Saute until onions are soft, about 3 minutes. Add corn and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and mix with half of the Roasted Red Salsa. To prepare tortillas: Heat 1/4 cup vegetable oil in medium skillet over medium-high heat. Add a tortilla and lightly fry for 10 to 15 seconds. Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds. Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside. Repeat with the remaining tortillas.; To Assemble Tortilla Tower: Preheat oven to 400 degrees F. Place 4 tortillas on a baking sheet. Top each with a layer of the chicken mixture. Top chicken mixture with another tortilla, then a layer of vegetable mix. Top with another tortilla. Spread the remaining White Salsa on the top tortilla of each of the 4 towers. Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown. Remove from oven and transfer to a serving plate. Garnish with cilantro and serve with remaining Roasted Red Salsa. Preheat oven to 400 degrees F. Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet. Roast for 20 minutes or until the tomato and pepper skins start to blacken. Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces. Remove the stems and seed from the poblano pepper. Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth. Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat. Add the tomato mixture, sugar, oregano, salt and pepper. Cover and cook for 6 minutes. Set aside. Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt. Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth. Season with salt and pepper. Set aside.
Spicy Black Beans and Yellow Rice 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt Freshly ground black pepper 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Instructions: For the beans: In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper. For the rice: Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Manchego Potatoes 4 pounds baby red-skinned or baby Yukon gold potatoes Salt 4 tablespoons butter, cut into small pieces 3/4 to 1 cup milk or cream 2 1/2 cups shredded Manchego cheese, about 3/4 to 1 pound of cheese Black pepper Instructions: Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Strawberries with Banana Yogurt 3 cups sliced strawberries 1 tablespoon sugar 1 banana, peeled and sliced 1 tablespoon rum 1/2 cup plain yogurt Instructions: In small bowl combine strawberries and sugar. In blender combine banana, yogurt and rum. Blend until smooth. Pour blended mixture in wine glasses and layer with sliced berries. Chill before serving.
Ginger Beef and Noodle Bowls 1 pound beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4-inch thick 1 tablespoon dark sesame oil 2 tablespoons minced fresh ginger 2 large cloves garlic, minced Salt and freshly ground black pepper 2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth 3/4 cup thinly sliced green onions 2 tablespoons mirin, or rice wine vinegar 6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles 1/2 cup matchstick-style shredded carrots Instructions: Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm. Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes. Meanwhile, divide noodles and beef evenly among 4 large soup bowls. Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Spicy Pork with Guajillo Salsa (Puerco Enchilado) 2 tablespoons canola or vegetable oil 1 russet potato, peeled and cut into 1-inch cubes 1 1/2 pounds pork butt, cut into 1-inch cubes Kosher salt and freshly ground black pepper 1 cup beef broth 1 cup Guajillo Salsa, recipe follows Corn tortillas, for serving 24 guajillo chiles, stemmed, seeded and deveined 4 cloves garlic, peeled 1/2 medium white onion, peeled 1 vine ripened tomato, boiled 30 seconds, peeled and seeded Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 bay leaf Instructions: Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat. Add the potatoes and saute until golden in color, about 5 minutes. Transfer the potatoes to a bowl and reserve. Add the pork to the same pan. Sprinkle with salt and pepper. Sear the pork until browned, about 3 minutes per side. Return the potatoes to the pan, along with the beef broth and Guajillo Salsa. Stir to combine. Bring to a simmer and cover. Simmer on medium-low heat for at least 15 minutes until the pork is cooked through. Turn off the heat and serve immediately with warm tortillas. In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper. In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired. Reserve for enchiladas and pork.
Cornish Game Hen with Bacon and Onions 2 (1 1/4 to 1 3/4 pounds) Cornish game hen Kosher salt and freshly ground black pepper 4 pieces thick-sliced bacon, cut into 1/2-inch pieces 20 to 24 pearl onions Instructions: Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat. Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper. Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.
Pepperoni, Pasta, and Vegetable Casserole Kosher salt 1 pound spaghetti 4 tablespoons unsalted butter (1/2 stick) 1/3 cup all-purpose flour 3 cups milk 1/4 cup cream cheese 1 teaspoon Worcestershire sauce 1 pinch ground nutmeg Freshly ground black pepper 2 cups grated Monterey Jack (about 7 ounces) 1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked 1 (10-ounce) bag frozen peas 8 ounces pepperoni, diced Instructions: Preheat the broiler. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente. Drain. Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure \8\, making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper. Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through. Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve.
Swordfish with Fennel-Saffron Compote 1/3 cup pine nuts 1/3 cup extra-virgin olive oil 1 medium onion, halved and sliced 1 fennel bulb, cored and sliced 3 cloves garlic, peeled and smashed 2 large strips lemon peel 1 1/4 teaspoons kosher salt, plus additional for seasoning 1 teaspoon fennel seeds Pinch saffron threads Freshly ground black pepper 1/2 cup golden raisins 3 tablespoons chopped fresh flat-leaf parsley 4 (8-ounce) swordfish steaks (about 1-inch thick) Extra-virgin olive oil, for brushing 1/8 teaspoon cayenne pepper Kosher salt 1 large ripe yellow or red tomato Freshly ground black pepper Lemon wedges, for serving Instructions: Prepare an outdoor grill with a high fire. For the compote: Toast the pine nuts in the olive oil in a skillet over high heat, swirling the pan, until the nuts are golden, about 3 minutes. Transfer the nuts to a dish with a slotted spoon and set aside, leaving the oil behind in the pan. Add the onion, fennel, garlic, lemon peel, 1 1¿4 teaspoons salt, fennel seeds, saffron, and black pepper to taste and cook until the onion and fennel are slightly wilted, about 2 minutes. Add the raisins and cook, stirring occasionally, until the mixture browns and softens, about 5 minutes. Stir in 1¿4 cup water, pine nuts, and parsley. Cook, stirring occasionally, until liquid reduces and compote thickens, about 1 minute more. Set aside. For the fish: Brush fish with oil and sprinkle with the cayenne and salt to taste. Lay the fish on the grill and leave it until you can see distinct grill marks and can lift the fish without its sticking, about 2 minutes. (Test by gently lifting a corner; if it sticks, cook a bit longer.) When it lifts cleanly, rotate about 45 degrees from the original position (don't turn it over). Cook about another 2 minutes, until grill marks appear. Flip the fish and repeat this process for marking the fish on the other side, another 3 to 4 minutes. Cut the tomato into thick slices, season with salt and black pepper to taste, and divide among 4 plates. Place the fish on top of the tomato slices, spoon some compote over, and finish with a wedge of lemon.
Chardonnay Sabayon with Fresh Strawberries 6 egg yolks 1/2 cup sugar 2 teaspoons gelatin 1 cup Chardonnay 3/4 cup cream, whipped Instructions: Place egg yolks, sugar and gelatin in a double boiler over heat. Whisk to melt gelatin and incorporate sugar and yolks being careful not to let the eggs cook. Add Chardonnay and whip until thickened and the mixture coats the back of a spoon. Cool mixture over ice, then fold in the whipped cream. Halve fresh strawberries and sprinkle with sugar and lemon juice. To serve, fill large wine glasses 2/3 full with strawberries and top with sabayon. Garnish with a sprig of mint.
Chicken with Ranchera Salsa 1 1/2 pounds heirloom tomatoes, cut into large cubes 1 small white onion, finely diced (1 cup) 1/3 cup chopped fresh cilantro, plus 1/2 cup leaves for garnish 2 jalapeno peppers, seeded if desired (for less heat) and finely chopped 3 garlic cloves, finely chopped 2 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt 4 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 cup grated pepper Jack cheese (about 4 ounces) 1/4 cup crumbled queso fresco or feta cheese Instructions: Preheat the broiler. In a 13 x 9 x 2-inch flameproof baking dish, toss the tomatoes, onion, chopped cilantro, jalapenos, and garlic with 2 tablespoons of the oil. Season with salt. Broil for about 3 minutes, or until the vegetables begin to soften and char. Remove from the broiler and stir the vegetables. In a medium bowl, sprinkle the chicken with salt and the remaining 1 teaspoon oil and toss to coat. Nestle the chicken into the tomato mixture and turn to coat. Broil for about 12 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly charred on top. Sprinkle the cheeses over the chicken. Broil for 2 to 3 minutes, or until the cheese melts and begins to brown. Sprinkle with the cilantro leaves and serve.
Cumin Scented Oven-Baked Ribs with Sweet and Tangy BBQ Sauce 1/2 cup light brown sugar 2 tablespoons Spanish paprika 2 tablespoons kosher salt 1 tablespoon chile powder 2 teaspoons ground cumin 2 teaspoons garlic powder 1/2 teaspoon ground cinnamon 2 racks (4 to 5 pounds each) pork spareribs 1 (15-ounce) can tomato puree 1 cup molasses 1/2 cup apple cider vinegar 2 tablespoons Worcestershire sauce 4 cloves garlic, grated Instructions: For the ribs: Preheat the oven to 275 degrees F. Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet. In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside. Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm. For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes. Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.
Gingerbread Cookies 6 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 1/2 cups packed dark brown sugar 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup dark molasses 2 eggs 1 tablespoon maple extract Instructions: In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk together. Set aside for a minute. In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter until fluffy. Drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch -- that's the way you want it! Wrap the dough in plastic wrap and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment. Roll the dough out 1/3 inch thick (rolling between two sheets of plastic wrap will keep the rolling pin from sticking). Cut using any cutters you like, and transfer onto the prepared baking sheets. Bake until the cookies are baked through but still soft, 16 to 18 minutes.
Pecan Pie Sundaes 2 cups crumbled ginger snap cookies or crumbled cinnamon graham crackers 2 pints butter pecan ice cream 1 cup caramel dessert sauce 1 canister whipped cream 1 (2-ounce) pouch chopped pecans 4 maraschino cherries Instructions: Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.
Pea Puree 1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas) 6 sprigs fresh mint, leaves and softer stems only 1 1/2 cups plain Greek yogurt 2 cloves garlic, peeled and roughly chopped 1 teaspoon kosher salt 1 teaspoon unseasoned rice vinegar Instructions: Throw all the ingredients into a food processor and whizz until smooth. Done!
Mostly Roasted Veggie Explosion 1 pound asparagus 2 cups baby carrots 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices 1 eggplant, ends removed 1/4 teaspoon salt 1/4 teaspoon black pepper 6 to 8 fresh basil leaves 6 to 8 cherry tomatoes 1 small jicama, peeled and cut into 1/2-inch-wide sticks 2 cups sugar snap peas, stems removed Instructions: Preheat oven to 425 degrees F. Spray 2 baking sheets with nonstick spray. Set aside. Cut off and discard the tough ends of the asparagus stalks. Lay asparagus on the sheets. Lay carrots and pepper strips on the sheets as well. Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets. Sprinkle veggies with the salt and black pepper. Roast the veggies until tender, about 15 minutes. Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice. Add a cherry tomato at the short base of the slice. Roll up the eggplant around the tomato and secure with a toothpick. Repeat with all of the other eggplant slices. If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour. When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas.
Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan 1 1/2 pounds (680 grams) baby beetroots Olive oil Approximately 10 tablespoons balsamic vinegar Salt and freshly ground black pepper 1 handful fresh rosemary, finely chopped 3 1/2 pound (1.5 kilogram) fillet of beef 3 1/2 ounces (100 grams) freshly grated or creamed horseradish 7 ounces (200 grams) creme fraiche 1 lemon, juiced, or white wine vinegar 3 good handfuls watercress 3 1/2 ounces (100 grams) shaved Parmesan Instructions: Preheat the oven to 450 degrees F (230 degrees C/gas 8). Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size. Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate. After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!
Monjunis Muffuletta 1 (12-inch) muffuletta bun spread with garlic butter 16 pieces Genoa salami 8 ounces thinly sliced ham 6 pieces thinly sliced provolone 4 pieces thinly sliced tomato 4 pepperoncini peppers, sliced Monjunis Olive mix, recipe follows 1/4 cup good quality olive oil 1/2 cup black olives, pitted 1/2 cup green olives, pitted 1 stalk celery 2 tablespoons capers 2 red peppers 2 cloves fresh garlic Fresh or dried Italian herbs such as basil, oregano, or parsley Instructions: Layer the bun with ingredients, in order given, and top with the peppers. Bake muffuletta to warm and melt cheese. Spread with Monjunis Olive Mix. Chop ingredients finely or coarsely, whichever is your pleasure. Store in tightly sealed glass jar.
Poppyseed Cake 2 1/2 ounces poppy seeds 1 cup milk 2 eggs 1 1/2 cups castor sugar 3/4 cup vegetable oil 1 teaspoon vanilla essence 1 teaspoon almond essence 2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Instructions: Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;
Sauteed Green Beans with Garlic Chips 2 pounds haricots verts, trimmed 1/2 cup olive oil 4 cloves garlic, peeled and thinly sliced Kosher salt and freshly cracked black pepper 1/2 cup cider vinegar 2 tablespoons chopped fresh mint leaves Instructions: Bring a large pot of salted water to a boil over medium heat. Prepare an ice bath of water and ice in a large bowl. Drop the green beans into the boiling water to blanch for 60 seconds. Immediately remove the beans and shock in the ice bath. In a large saute pan, over low heat, add the olive oil and the garlic. Fry the garlic chips until golden in color, about 2 to 3 minutes. Remove garlic chips to paper towels to drain. Remove the green beans from ice bath and add them to the hot garlic infused olive oil in the saute pan. Raise the heat to high and cook, tossing frequently, about 2 to 3 minutes. Season with salt and pepper, to taste. Add the cider vinegar and reduce the liquid to a glaze while tossing beans, another 2 to 3 minutes. Add the mint and toss to combine. Taste for seasoning and adjust if necessary. Transfer the beans to a serving dish, garnish with fried garlic chips and enjoy!
Dunkley's Famous Macaroni Salad One 16-ounce package salad macaroni (or ditali pasta) 1 cup celery, diced 1 cup red onion, diced 1 cup yellow or white onion, diced 1 cup medium Cheddar, diced 1 cup Swiss cheese, diced 1/2 cup Parmesan, grated 1 cup dill pickles, diced 1 cup salami, diced One 6-ounce can large pitted black olives, drained (or 1 cup diced or sliced) 1 to 2 tablespoons Lowry's garlic salt 1 to 2 tablespoons fresh minced garlic 1/4 teaspoon dried horseradish 1/2 teaspoon ground white pepper 1 to 2 teaspoons freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/2 teaspoon celery salt One 3-ounce jar diced pimentos, rinsed and drained 1 to 1 1/2 cups mayonnaise Instructions: Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly. Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours). Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
Wedge Salad with Blue Cheese, Cranberry Almonds, and Bacon 1 head iceberg lettuce, cored and cut into 4 or 8 wedges Prepared blue cheese dressing* 1/2 cup Wonderful Almond Accents Honey Roasted with Cranberry 1/4 pound bacon, cooked and crumbled Instructions: 1) Arrange lettuce wedges on four salad plates; drizzle with dressing. 2) Top with Almond Accents and bacon.
Sausage Hors d'Oeuvres 1 pound spicy pork sausage, such as Jimmy Dean 10 ounces Cheddar cheese, grated 3 cups baking mix, such as Bisquick, or self-rising flour Kosher salt and pepper Instructions: Preheat the oven to 375 degrees F. Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes. Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.
Beignets with Raspberry Sauce 3 1/2 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 teaspoon kosher salt One .25-ounce packet active dry yeast (2 1/4 teaspoons) 3/4 cup evaporated milk, warmed (110 to 120 degrees F) 1/2 cup warm water (110 to 120 degrees F) 1 large egg, at room temperature 2 tablespoons vegetable shortening Canola oil, for frying, plus more for oiling the bowl 1 cup confectioners\u2019 sugar 4 cups raspberries (fresh or frozen) 1/2 cup light brown sugar 2 teaspoons lemon juice Instructions: For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined. Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes. Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room. For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using. When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef\u2019s knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes. Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F. Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Pile the beignets on a serving platter, dust with the confectioners\u2019 sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.
Bing Bang Best Bar-B-Que Sauce 5 cups finely chopped, pitted Bing cherries 1/4 cup light brown sugar 1/4 cup dark molasses 1/2 cup paprika 1/3 cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 cup apple juice 1/2 cup grape juice 1/4 cup honey Instructions: This recipe has a unique flavor to it after we had a bumper crop of Bing cherries from our tree. Enjoy it! Simmer all of the above ingredients on medium heat for 30 minutes. Then put in an ovenproof baking dish and bake in 375 degree oven for 1 hour till thick and rich. Use for coating meat, fish or poultry.
Corn and Bean Salad with Curtis' Chili Dressing Whole kernels from 4 ears of corn 1 cup cooked red beans 1 cup cooked black beans 1 cup cooked pinto beans 1 cup cooked garbanzo beans 2 medium tomatoes, diced 1 bunch green onions, chopped 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1/2 small head lettuce, shredded 1/4 cup rice wine vinegar 1 teaspoon olive oil 1 teaspoon chili powder 1/2 teaspoon ground cumin 2 cloves garlic, minced 1/2 Vidalia onion, chopped fine Instructions: In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.
Upside-Down Carrot Cake 5 tablespoons unsalted butter, plus more for the pan 1/4 cup packed light brown sugar Juice of 1/2 lemon 4 small carrots, peeled into ribbons with a vegetable peeler 1/2 cup pecans 1 1/4 cups all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground allspice 1 stick (8 tablespoons) unsalted butter, at room temperature 2/3 cup packed light brown sugar 1/2 teaspoon lemon zest 2 large eggs 1/2 cup sour cream Instructions: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Microwave the butter, brown sugar and lemon juice in a small microwave-safe bowl until melted. Spread the mixture over the bottom of the prepared pan. Arrange the carrot ribbons on top. For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together with the flour, cinnamon, baking powder, baking soda, salt and allspice; set aside. Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Beat in the lemon zest. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed (it's okay if the batter looks slightly separated and broken). Reduce the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour. Pour the batter over the carrots in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, carrot-side up. Let cool completely. Cut into wedges, and serve.
Grilled Hoisin Glazed Scallions with Warm Flour Tortillas 16 scallions, washed 1/4 cup hoisin sauce Salt and freshly ground pepper 8 (6-inch) flour tortillas Instructions: Preheat grill. Brush the scallions with hoisin sauce and season with salt and pepper to taste. Grill the scallions, turning once until just cooked through. Grill the tortillas on each side for 20 seconds. Place 2 scallions in each tortilla and roll.
Green Tea Iced Souffle with Sake-Marinated Dried Cherries 1 cup loose green tea 3 cups heavy cream 3 tablespoons pure vanilla extract 4 vanilla beans, preferably Tahitian 12 egg yolks plus 6 eggs 1 3/4 cups confectioners' sugar 8 (4-ounce) ramekins, for the souffles 1/2 cup sake 1/2 cup sugar 2 ounces dried cherries 1/4 cup water Instructions: In a medium non-reactive saucepan, combine the cream, green tea, and vanilla extract. Halve the vanilla beans and scrape the seeds into the cream. Add the scraped beans to the mixture and bring just to a boil over high heat. Immediately reduce the heat to low and simmer, uncovered, until the mixture has reduced by 1/4, about 30 minutes. Remove from the heat and cool, then refrigerate, covered, for at least 6 hours and preferably overnight. Chill a medium bowl. Strain the cream-tea mixture into the chilled bowl, and beat until stiff peaks form. In the top of a double boiler over barely shimmering water, combine the confectioners' sugar, egg yolks, and eggs, and cook, whisking constantly, until the mixture forms a ribbon when the whisk is lifted from the pan, 12 to 15 minutes. Transfer to a mixer bowl and beat at high speed until lightened and pale in color, about 10 minutes. Fold in the whipped cream. Prepare a parchment paper collar to wrap around the outside of each ramekin. Generously pour the mixture into the ramekins and freeze until firm, at least 8 hours, and preferably overnight. Remove the parchment paper from the outside of each ramekin, surround each souffle with a marinated cherry, and serve. In a small saucepan, combine the sake, sugar, cherries, and water and bring to a boil over medium heat. Remove from the heat, cool to room temperature, and chill, about 30 minutes.
Pan-Roasted Halibut with Prosciutto and Asparagus 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper Two 6-ounce halibut fillets Extra-virgin olive oil, for cooking and drizzling 3 tablespoons unsalted butter 2 slices prosciutto, cut into strips 1/2 cup white wine Juice of 1 lemon 2 teaspoons capers 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish 1 bunch (about 6 ounces) asparagus, trimmed 3 cups arugula 2 ounces Parmesan Instructions: Preheat the oven to 375 degrees F. Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes. Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste. Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly. Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!
Crispy Chicken with Rosemary-Lemon Salt Vegetable oil, for frying Salt: 1 (6-inch) sprig fresh rosemary 1/4 cup kosher salt Zest of 1/2 large lemon 1 pound chicken tenders, cut into 2-inch pieces 2 cloves garlic, minced 1 1/2 tablespoons chopped fresh rosemary Zest of 1/2 large lemon 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup fine cornmeal or instant polenta Instructions: For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside. For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.
Grand Marnier Souffle 8 large eggs, separated, plus 2 egg whites 2/3 cups sugar 1/2 cup Grand Marnier 1/4 teaspoon cream of tartar Instructions: Put 8 lightly beaten egg yolks in a double boiler with 2/3 cup sugar. Beat until they form the ribbon. Add 1/2 cup Grand Marnier. Beat over ice water until cool. Beat 10 egg whites until foamy. Add 1/4 teaspoon cream of tartar. Continue beating until stiff, but not dry. Fold whites into yolks. Bake at 400 degrees for 12-15 minutes.;
Figgy Sundaes 1 cup chopped nuts, such as hazelnuts 1 cup chocolate hazelnut spread (recommended: Nutella) 2 pints rum raisin ice cream 12 soft fig cake cookies, sliced (recommended: Fig Newtons) Whipped cream, canister Instructions: Toast nuts over low heat in a small pan. Warm the chocolate hazelnut spread in the microwave on high until it has the consistency of hot fudge sauce, 40 seconds to 1 minute. In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts, and chocolate hazelnut sauce. Garnish with a twist of whipped cream from a canister.
Egg Noodle Salt 1/3 cup soy sauce, plus more to taste 1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar 1 tablespoon rice wine vinegar, plus more to taste A few drops dark sesame oil, optional A squirt sriracha or other sauce, or a dried red chile, to taste, optional 1 pound egg noodles, preferably fresh Instructions: Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil, if using, and sriracha or chile, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot. Cook's Note: Fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender, but not mushy, drain. Taste broth and add more soy, salt, vinegar, or heat as you like. Divide the noodles into bowls and pour hot broth over all.
Steamed Green Beans 1 pound green beans, cleaned 2 tablespoons butter Salt, to taste Instructions: Steam green beans in a steamer for 7 minutes. Place green beans and butter in saucepan and heat through. Season with salt, to taste.
Grown-Up Chocolate Malted Milkshake 1 cup chocolate-covered malt balls, such as Whoppers 1/2 cup whole milk, cold One 1 1/2-quart container vanilla ice cream 1 cup coffee liqueur, such as Kahlua 1/2 cup chocolate malted milk powder, such as Ovaltine 1 cup sweetened whipped cream, for garnish Instructions: Chill four to six tall glasses in the freezer. Add the malt balls to a blender and pulse to crush; remove about 1/4 cup for garnish. Add the milk, ice cream, coffee liqueur and malted milk powder, and blend until thick and smooth. Pour into the chilled glasses. Top with a dollop of whipped cream and the reserved crushed malt balls. Serve immediately.
Coco-Nut Caramel Chews 5 ounces soft caramel candies, 24 pieces, unwrapped 1/2 cup unsalted dry roasted peanuts 1/4 cup white chocolate chip morsels, 2 handfuls 1 1/4 cups sweetened coconut flakes Vegetable cooking spray Instructions: Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray. Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy. Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
Vegan Biscuits 1 1/2 sticks (12 tablespoons) vegan butter, cut into 1/2-inch pieces 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 scallions, trimmed and thinly sliced 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 1/2 teaspoon coarsely ground black pepper, plus more for topping 2/3 cup unsweetened unflavored almond milk 1 teaspoon fresh lemon juice Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment. Place 10 tablespoons of the vegan butter in a small bowl, then freeze until solid, about 10 minutes. Meanwhile, whisk the flour, scallions, baking powder, salt, baking soda and pepper in a large bowl until combined. Add the frozen vegan butter, then use a pastry cutter or fork to mix in the butter until only even, pea-size pieces remain. Gently stir in the almond milk and lemon juice to make a loose, shaggy dough. Turn the dough out onto a work surface that\u2019s lightly dusted with flour, then pat into a 7-inch square that's about 3/4-inch thick. Fold in half from left to right, like a book, then fold in half again from top to bottom, so it\u2019s now 1/4 of the original size. Pat the dough again into a 7-inch square. Use a sharp chef's knife to cut the dough into 12 even rectangular pieces, then transfer to the prepared baking sheet, spacing 2 inches apart. Melt the remaining 2 tablespoons vegan butter in a small microwave-safe bowl on high, 30 to 60 seconds, then brush onto the top of each piece with a pastry brush. Sprinkle with more pepper. Bake until the biscuits are puffed and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.
Gorgonzola Stuffed Grilled Mushrooms 1/4 cup olive oil 1 small onion, finely chopped 4 cloves garlic, finely chopped 16 large button mushrooms, stems removed and finely chopped 2 cups fresh bread crumbs 1/4 finely chopped fresh parsley Dash of hot pepper sauce 4 ounces Gorgonzola cheese, crumbled Instructions: Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
Tea Poached Pear and Cheddar Galette 5 ginger tea bags 1 regular black tea bag 1/4 cup sugar 2 tablespoons honey 1 teaspoon black peppercorns 1 inch piece ginger, sliced Zest of 1 lemon (removed with a vegetable peeler) plus the juice 2 small firm-ripe Bosc pears, peeled but left whole 2 tablespoons unsalted butter 2 leeks, split lengthwise and sliced (white and light green parts only) Kosher salt and freshly ground black pepper 1 refrigerated rolled pie crust (from a 14.1-ounce box) All-purpose flour, for rolling 1/2 cup shredded sharp white Cheddar 1 large egg, beaten 1 tablespoon chopped fresh chives, optional Instructions: To poach the pears, bring 4 cups water to a boil in a medium saucepan. Remove from the heat and add the ginger and black tea bags; let steep 10 minutes. Squeeze the bags against the side of the pan, then discard them. Stir in the sugar, honey, peppercorns, ginger and lemon peel and bring to a simmer. Add the pears and additional water to cover the pears, if needed. Simmer, turning the pears occasionally, until just tender all the way through, 20 to 22 minutes. Let cool in the liquid. Halve and core the pears and pat dry. Slice the pears into 1/4-inch slices. (You'll get 6 or 7 slices from each pear.) Heat the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Set aside to cool. Preheat the oven to 400 degrees F. Unroll the pie crust on a floured work surface and roll to a 14-inch circle. Center on a parchment-lined baking sheet (it's OK if it overhangs at this point). Spread the leeks on the crust in a 9-inch circle. Sprinkle the cheese over the top. Top with the pears in a spiral. Fold over and pleat the edges of the dough, leaving the center of the galette open. Brush the dough with the beaten egg. Bake the galette until the juices are bubbling and the pastry is golden brown and crisp, 40 to 45 minutes. Remove to a baking rack to cool. Serve warm or at room temperature, sprinkled with the chives, if using.

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