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Perfect Microwave Rice 2 cups long grain rice 3 1/2 cups water or stock 1 1/2 teaspoons butter or oil Salt and freshly ground black pepper Instructions: Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
Triple Threat Berry Bread Pudding 4 tablespoons butter 1 pint mixed assorted berries - blueberries, blackberries, strawberries, raspberries 4 cups dry country bread, crusts removed, cut 1/2 square 4 cups milk 6 whole eggs 3 egg yolks 1 1/2 cups plus 2 tablespoons sugar 1/2 cup Kirsch 1/4 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup confectioners' sugar Instructions: Preheat oven to 350 degrees F. Butter the inside of a 3 quart baking dish. Sprinkle 2 tablespoons sugar over the berries. Combine the bread and the berries and spread out evenly in the baking dish. Combine the milk, eggs, yolks, sugar, Kirsch, allspice and vanilla in a saucepan over very low heat, stirring constantly with a wooden spoon. Cook for 7 to 9 minutes or until the mixture begins to thicken. Strain through a fine wire mesh strainer and pour over the bread in the baking dish. Set the baking dish in a shallow water bath and place the whole setup into the oven. Bake for 45 minutes. Remove and cool. When cool, sprinkle the top with the confectioners' sugar and glaze under a hot broiler before serving.
Memphis Sweet Potato Fries 4 tablespoons olive oil 1 teaspoon paprika 1 teaspoon ground cinnamon 2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips 1/2 teaspoon salt 2 tablespoons brown sugar Instructions: Preheat oven to 425 degrees F. In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer. Sprinkle with salt and brown sugar. Bake for 30 minutes, turning every 10 minutes.
Italian Barbecued Beef Sandwiches with Hot and Sweet Caprese Salad 1 cup ketchup 2 large cloves garlic, finely chopped 2 tablespoons dark brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons Worcestershire sauce 3 tablespoons aged balsamic vinegar 1 teaspoon smoked sweet paprika 1/3 palmful coarsely ground black pepper 1 cup beef or chicken stock-in-a-box 1 1/2 to 2 pounds sliced Italian roast beef (substitute thick-sliced deli beef when leftovers are not available) 4 crusty Italian sub rolls or chunks of ciabatta bread 1 cup giardiniera Italian hot pickled vegetables, drained and chopped 2 cups arugula or watercress leaves, chopped 4 balls bocconcini, quartered 16 cherry tomatoes, halved 1/2 cup basil leaves, torn or chopped Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions: Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce over medium-low heat to warm. Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine. Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables. Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.
Cajun Cornmeal Crusted Chicken 1 1/2 cups all-purpose flour 1 cup yellow cornmeal 2 tablespoons Cajun spice mix Kosher salt 1 1/2 cups buttermilk 1/2 to 1 teaspoon hot sauce 4 boneless skinless chicken breast, each about 6 ounces 1/3 to 1/2 cup oil, for shallow frying Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes Instructions: Preheat the oven 350 degrees F. In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste. With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt. Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper. Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken. Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.
Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips 2 eggplants, cut vertically into 1/2-inch thick slices 2 red peppers, quartered and seeded 2 yellow peppers, quartered and seeded 2 red onions, sliced 1/2-inch thick 1/4 cup plus 2 tablespoons olive oil 2 cloves garlic, finely chopped 2 tablespoons lemon juice 4 ounces soft goat cheese, crumbled 2 tablespoons finely chopped oregano Salt and freshly ground pepper Instructions: Preheat grill to medium high. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.
Air Fryer Buffalo Chicken Wings 2 1/4 pounds chicken wings, split at the joints 1 tablespoon vegetable oil Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 3/4 cup Buffalo-style hot sauce (such as Frank\u2019s RedHot) Celery sticks and blue cheese dressing, for serving Instructions: Preheat a 6-quart air fryer to 350˚ F. Toss the chicken wings with the vegetable oil and 1 teaspoon each salt and pepper in a large bowl. Add to the air fryer basket in an even layer and cook until golden and cooked through, about 10 minutes per side. Increase the fryer to 400˚ F and continue cooking until the wings are crisp, 5 to 7 more minutes. Meanwhile, melt the butter with the hot sauce in a small saucepan over medium heat. Transfer to a large bowl and add the wings; toss to coat in the sauce. Serve with celery sticks and blue cheese dressing.
\Honey, I'm Peanuts About You!\ Cake 3/4 cup natural unsweetened cocoa 1 1/2 cups hot espresso 3/4 cup buttermilk 3 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks unsalted butter at room temperature 2 1/4 cups sugar 3 extra-large eggs, lightly beaten 1 1/2 teaspoons pure vanilla extract One 18-ounce jar creamy peanut butter, at room temperature 2 sticks unsalted butter, at room temperature 2 1/4 cups powdered sugar 3/4 stick unsalted butter, at room temperature 24 ounces semisweet chocolate (chips, chunks, or chopped) 1 1/2 cups heavy cream 3 tablespoons light corn syrup 1 tablespoon pure vanilla extract 16 ounces honey roasted peanuts, roughly chopped Instructions: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans. (If silicon: place on a metal baking sheet. If metal: line with waxed paper.) As the oven preheats, begin to make the cake batter. Dissolve the cocoa into the espresso. Stir the buttermilk into the cocoa mixture and set aside to cool. Whisk together the flour, baking soda and salt. In another bowl, beat the butter with an electric mixer at medium speed for about 6 minutes, while gradually adding the sugar. (Use the paddle attachment for a stand mixer.) The butter mixture should be light and fluffy. Slowly add the eggs and vanilla to the butter, while continuing to beat. Be sure to scrape down the sides of the bowl as you go, so all the ingredients get incorporated. Fold the flour and cocoa mixtures into the butter mixture with a rubber spatula, alternating from flour to cocoa in the following order: 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture. Do not overmix! Pour half of the finished batter into each of the cake pans and level the tops with the spatula. Bake for 40 minutes in the center of the oven, rotating halfway through. Check with a wooden toothpick for doneness. Cool for at least 15 minutes before inverting onto a baking rack to cool completely. Make the buttercream: With an electric mixer beat the peanut butter and butter in a large bowl until creamy. Add the powdered sugar and beat until spreadable. With a serrated knife halve the two layers making 4. Place 1 cake layer top down on the rack and spread 1/3 of the buttercream to the edges of the layer. Top the first cake layer with another and repeat with the buttercream. Continue layering with the remaining layers and buttercream, ending with cake. Refrigerate covered in plastic wrap for at least 3 hours and up to overnight. Remove the cake from the refrigerator and carefully transfer to a wire rack over a sheet pan. (Line the space under the rack with some old newspaper, for easy cleanup.) To make the ganache, chop the butter and scatter it into the chocolate pieces in a large bowl. Heat the cream and corn syrup in a saucepan over moderate heat. As soon as the cream mixture begins to boil, pour it over the chocolate mixture and begin stirring vigorously. When the chocolate has melted and is combined thoroughly with the cream, stir in the vanilla. Quickly begin pouring the ganache over the top of the cake, allowing it to flow down and cover the sides. (You may use a metal frosting spatula to smooth the top and sides.) Pack the chopped peanuts onto the ganache to cover the sides of the cake, leaving the chocolate on top exposed. Store in the refrigerator. Serving suggestions: I like to reserve a little of the buttercream and a handful of whole honey roasted peanuts to decorate the top of the cake. Try using a star tip to pipe points of buttercream in a circle, bordering the top of the cake. Then, set peanuts into the buttercream border to form an interesting design.
Broiled, Butterflied Chicken 1 1/2 teaspoons black peppercorns 4 garlic cloves, minced 1/2 teaspoon kosher salt 1 lemon, zested Extra virgin olive oil Onions, carrots and celery cut into 3 to 4-inch pieces 3 to 4-pound broiler/fryer chicken 1 cup red wine 8 ounces chicken stock 2 to 3 sprigs thyme Canola oil Instructions: Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste. Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well. Arrange bird in roasting pan, breast up, atop vegetables. Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil. Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.
Olive Oil Oven Fries 2 large russet potatoes (about 1 1/2 pounds) 2 tablespoons olive oil 8 medium garlic cloves, smashed 2 teaspoons kosher salt Instructions: Heat oven to 475 degrees F and arrange rack in top. Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding. Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool. When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more. Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.
Zucchini-Oat Meatloaf 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup rolled oats 2 tablespoons chopped fresh dill 2 large eggs, lightly beaten 1 clove garlic, minced 1 medium onion, grated 1 medium zucchini, shredded and squeezed dry 1/2 cup ketchup 1 tablespoon plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, oats, dill, eggs, garlic, onion, zucchini, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5 inches. Bake the meatloaf for 30 minutes. Stir together the brown sugar, remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Cucumber and Bread Salad 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread 6 pickling cucumbers, peeled and cut into 3/4-inch chunks 1 small red onion, thinly sliced 3 Italian Roma tomatoes, chopped 1/2 cup green olives, pitted and cut in half 6 ounces Panela cheese, cut into 1/2-inch cubes 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 bunch cilantro, chopped 3/4 teaspoon salt 1/2 teaspoon cracked black pepper Lettuce leaves for serving Instructions: Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes. Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates.
Crispy Baked French Toast 3 large eggs 1-1/4 cups milk 3/4 teaspoon sugar 1 teaspoon Vanilla Extract 1 cup Kikkoman Panko Bread Crumbs 8 slices dry white bread 1/4 cup butter 1/4 cup vegetable oil Butter and maple syrup Instructions: 1. Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack. 2. Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven. 3. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture. 4. Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown. 5. Serve with butter and maple syrup.
Emeril's Mulligatawny Soup 4 tablespoons ghee or clarified butter 1 1/2 pounds diced boneless, skinless chicken thighs 2 tablespoons garam masala 1 3/4 teaspoons salt 2 cups small diced onions 1/2 cup small diced carrots 1/2 cup small diced celery 2 tablespoons minced garlic 2 tablespoons minced ginger 2 cups peeled, cored and diced Granny Smith apples 1 cup peeled and diced Yukon gold potatoes 1 cup peeled and diced sweet potatoes 1 cup dried red lentils 6 cups chicken or beef stock 3/4 teaspoons freshly ground black pepper 3/4 cup diced zucchini 3/4 cup diced yellow squash 1 cup tightly packed baby spinach 1 (14-ounce) can unsweetened coconut milk 1 cup peeled, seeded and chopped tomatoes 1 tablespoon apple cider vinegar 3 cups steamed white basmati rice 1/2 cup toasted, finely ground cashews 1/4 cup chopped fresh cilantro leaves Instructions: Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool. While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
Sauteed Scallops with Clementine Sauce and Toasted Beets 4 baby red beets, tops removed and washed 4 tablespoons clementine marmalade (regular orange marmalade can be substituted) 4 tablespoons coconut milk 4 tablespoons butter Salt Cayenne pepper 4 tablespoons olive oil 4 cloves garlic, crushed 4 sprigs thyme 16 scallops Instructions: Preheat the oven to 350 degrees F. Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne. In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm. In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides. Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.
Chocolate Fondue 2 cups heavy cream 1 pound premium semisweet chocolate (recommended: Lindt or Callebaut) 1 tablespoon pure vanilla extract 1 tablespoon brandy Strawberries, bananas, pineapple, brownies, marshmallows, cookies or any other dipping item of your choice Instructions: Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy. Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.
Spaghetti Puttanesca 1 pound (455 grams) dried spaghetti, the best you can get 2 cloves garlic, finely chopped 1 handful capers, soaked in water and drained 2 handfuls big black olives, pitted 12 anchovy fillets, roughly chopped 3 small dried red chiles, crumbled 1 tablespoon dried oregano Extra-virgin olive oil 2 (14 ounce/400gram) cans tomatoes, drained and chopped 1 good handful fresh basil Salt and freshly ground black pepper Instructions: Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
Potato Salad with Relish Vinaigrette 6 medium Yukon Gold potatoes, skin on, cut into 1/2-inch pieces Kosher salt 1/2 cup fresh parsley, chopped 1/2 small red onion, finely diced 1/4 cup pickled cherry peppers, roughly chopped 1 tablespoon chopped fresh chives Freshly cracked pepper 1/4 cup red wine vinegar 2 tablespoons sweet pickle relish 2 tablespoons capers, chopped 1 teaspoon whole-grain mustard 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked pepper Instructions: Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15 to 20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette. Make the vinaigrette: In a large bowl, whisk the vinegar, relish, capers and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. Add the potatoes, parsley, red onion, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.
Hasselback Pork Schnitzel 2 pork tenderloins (about 1 1/2 pounds each) Kosher salt and freshly ground black pepper Vegetable oil, for frying 4 cups panko 2 cups all-purpose flour 4 large eggs, beaten Sauerkraut and spicy brown mustard, for serving Instructions: Sprinkle the pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour. Fill a heavy large pot with 4 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F. Cut each tenderloin in half crosswise to make 4 equal pieces. Using a sharp knife, cut slices across each tenderloin, about 1/2-inch apart going as deep as possible but without cutting all the way through. Put the panko, flour and eggs into 3 separate medium bowls. Working 1 piece at time, dredge each piece of pork in the flour, making sure to get flour into each slit. Shake off excess and then dip into the egg, making sure to coat the entire surface and slits. Let excess drip off and then dredge in the panko, patting down to get the panko to adhere and pushing and coating each of the slits. Repeat with the remaining pieces of pork. Working in 2 batches, fry the breaded pork until golden brown and crispy, 4 to 6 minutes. Transfer to a paper-towel-lined platter and let drain for 10 minutes. Serve with sauerkraut and spicy brown mustard.
Fish with Mustard Seeds 2 pounds fish fillets (cod, halibut) 1/4 teaspoon ground red pepper (cayenne) 1/4 teaspoon ground turmeric 1 teaspoon salt 2 teaspoons fresh lemon juice 1 tablespoon vegetable oil plus 2 tablespoons, to fry 1 cup finely chopped onion 2 teaspoons minced garlic 1 teaspoon mustard seeds, coarsely ground with a mortar and pestle 1 cup chopped fresh tomatoes 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon ground red pepper (cayenne) 1/8 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamom 3 tablespoons chopped cilantro (fresh coriander) 1 teaspoon salt 1/2 cup plain low-fat yogurt Instructions: Preheat oven to 350 degrees F. Cut fish into strips 2 inches wide. Rub on all sides with mixture of red pepper, turmeric, 1 teaspoon salt, and lemon juice. In a nonstick frying pan heat 1 tablespoon oil over medium heat and lightly brown the fish in 2 batches if necessary, placing skin side down and turning after 1 or 2 minutes. Remove fish from pan and set aside. In the same pan wiped clean, over medium heat, fry onion in 2 tablespoons oil until light brown. Add garlic and mustard seeds and stir for 1 minute. Add tomatoes and spice mixture and fry until tomatoes become very soft and break up. Add cilantro and salt and continue stirring until the mixture becomes a paste. Remove from heat, add yogurt, and stir to blend. Arrange fish in a single layer in a baking dish. Pour sauce over fish, cover with aluminum foil, and bake in preheated oven for 20 minutes until opaque.
Slimmed Down Turkey Spinach Meatloaf 3 tablespoons extra-virgin olive oil 2 cloves garlic, smashed 1 large onion, sliced One 10-ounce package frozen spinach, thawed and excess water squeezed out One 10-ounce package frozen spinach, thawed and excess water squeezed out 1 cup 1-percent milk 1 tablespoon finely grated lemon zest 1 tablespoon dried mint 1 tablespoon kosher salt 2 teaspoons Worcestershire sauce Pinch of grated nutmeg 1 large egg plus 1 egg white 1 cooked large baking potato, peeled (about 10 ounces) Freshly ground black pepper 1 pound ground lean turkey 4 plum tomatoes 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon kosher salt Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together. Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes. For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl. Slice the meatloaf and serve it with the tomato salad.
Sunny's Easy Chorizo and Bean Tacos 3 tablespoons vegetable oil 1/2 cup chopped onions 8 ounces Mexican chorizo, casing removed and discarded 1 clove garlic, grated on a rasp One 16-ounce can refried beans with green chiles Eight to twelve 6-inch flour tortillas, kept warm in the oven 2 cups shredded Cheddar-Monterey Jack blend 4 radishes, thinly sliced 1/2 cup fresh cilantro leaves 2 to 3 tablespoons hot sauce, such as Cholula Instructions: In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions. Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.
Cinnamon Oranges 2 oranges 2 tablespoons honey 2 teaspoons ground cinnamon Fresh mint leaves, torn, for garnish Instructions: Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter. Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.
Chile Watermelon Spritzer 8 cups cubed watermelon 1/4 cup fresh lime juice, plus lime rounds, for garnish 1/4 cup sugar 1/2 to 1 chile pepper, stemmed, seeded and chopped About 2 cups seltzer or club soda Instructions: Puree the watermelon, lime juice, sugar and chile pepper in a blender until very smooth. Fill glasses half full with ice, fill halfway with the watermelon juice and add about equal parts (or to taste) of seltzer. Garnish with lime rounds and serve immediately.
Real Mashed Potatoes 5 pounds medium red skinned potatoes Salt 1/2 cup (1 stick) butter, at room temperature 2 tablespoons milk Pepper Instructions: Peel the potatoes and cut them in 1-inch cubes. Place the potatoes in a pressure cooker with water to cover and a tablespoon of salt and cook over medium heat until tender, for about 5 minutes. You can also cook the potatoes in a saucepan, bring to boil and reduce to simmer until tender, for about 30 minutes. Drain the potatoes and transfer them into the bowl of an electric mixer. Add the butter and milk and whip the potatoes to a smooth texture, about 5 minutes. You shouldn't see any lumps. If you do, keep mixing. Season with salt and pepper and serve immediately.
Magic Fruit-and-Veggie Cupcakes Nonstick cooking spray (optional) 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1 tablespoon soy flour 2 tablespoons wheat germ 1/2 cup bran flakes cereal or old-fashioned oats (or a combination) 1/4 cup ground flax seeds 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon Pinch of salt 1 large egg 1/4 cup packed light brown sugar, plus more for topping (optional) 2 tablespoons extra-virgin olive oil 1 teaspoon vanilla extract 2/3 cup plus 1 tablespoon whole milk 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach) 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins) Instructions: Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray. Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended. Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
Mixed Tomato Salsa Crostini 1 baguette, sliced 1/4-inch thick Extra-virgin olive oil Salt and freshly ground black pepper 8 red pear tomatoes, halved 8 yellow pear tomatoes, halved 6 red cherry tomatoes, quartered 6 yellow cherry tomatoes, quartered Green tomatoes, diced (or get some of the small heirloom tomatoes also) 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 teaspoon honey 1 tablespoon fresh Mexican oregano, finely chopped 1/2 cup queso fresco Instructions: Preheat a broiler, oven or grill to medium-high heat. Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt. Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.
Potstickers with Spicy Dipping Sauce 1 1/2 tablespoons soy sauce 1 tablespoon seasoned rice vinegar 1 tablespoon chili-garlic sauce 1 teaspoon hot chili oil 1/4 pound ground pork 2 ounces uncooked shrimp, shelled, deveined, and finely chopped 1 egg white 1/4 cup minced water chestnuts 2 tablespoons minced Chinese celery 1 teaspoon minced cilantro leaves 1/2 teaspoon minced ginger 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon sesame oil Dash ground white pepper 24 potsticker wrappers 3 tablespoons cooking oil 2/3 cup chicken broth or water Instructions: To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve. To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy. To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed. To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers. Serve the potstickers warm accompanied by the dipping sauce.
Wilted Spinach and Garlic 2 (16 ounce) packages triple washed fresh spinach 1 tablespoon extra-virgin olive oil 3 cloves garlic, crushed and split away from skins 2 pinches ground nutmeg or fresh grated nutmeg, about 1 /4 teaspoon Coarse salt and pepper Instructions: Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste.
Cider Glazed Turkey 1 gallon apple cider, divided 1 cup salt 1 bunch fresh thyme, divided 3 sprigs fresh rosemary 1 bunch fresh sage 5 cups ice cubes 6 cups water 1 (13 to 15-pound) frozen turkey, defrosted 2 tablespoons canola oil 1 tablespoon poultry seasoning 1/2 teaspoon fresh ground black pepper 1/4 cup brown sugar Instructions: Brine: In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours. Preheat the oven to 350 degrees F. Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine. In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve. Glaze: In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.
Crab Salad 1 pound lump crabmeat 1/2 cup Greek yogurt 1 cucumber, small diced 2 scallions, diced 2 tablespoons freshly chopped dill 2 tablespoons freshly chopped mint leaves 1 orange, zested 4 tablespoons olive oil 1 clove minced garlic 1 teaspoon kosher salt 1 package pita bread (recommended: Aladdin) Instructions: Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice. Heat grill. Grill the pitas for about 45 seconds per side. Serve the crab salad on the pitas.
Skillet Hamburger Stroganoff 1 pound 90 percent lean ground beef Kosher salt and freshly ground black pepper 1 (10-ounce) package white mushrooms, halved or quartered, if large 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 carrot, peeled and cut into 1/4-inch dice, 1 cup 3 cloves garlic, finely chopped 1/2 teaspoon paprika 1 tablespoon tomato paste 1 (15-ounce) can low-sodium beef broth 1 1/2 cups water 1 tablespoon Worcestershire sauce 2 cups (6-ounces) calcium and fiber enriched penne pasta, (recommended: Ronzoni Smart Taste) 1/4 cup (2 ounces) 1/3 less fat cream cheese, room temperature 1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh chives Instructions: Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper and cook, breaking into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer the meat to a bowl, leaving behind any drippings; reduce the heat to medium. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Add the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to cook until the carrots are soft and the onion is lightly browned, about 10 minutes. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, water, and the Worcestershire sauce to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until the noodles are just al dente. Uncover, stir in the reserved beef and mushrooms until heated through. Remove from heat and stir in the cream cheese, sour cream, chopped parsley, chopped chives, and salt and pepper, to taste, until the cream cheese melts and the sauce is creamy. Divide among 6 bowls. Serve.
Hazelnut-Crusted Walleye 2 walleye fillets 1/2-cup flour; seasoned with salt and pepper 1/2-cup flour; seasoned with salt and pepper 2 eggs, beaten with a little milk 1/4-cup fresh breadcrumbs 1/4-cup ground hazelnuts clarified butter or vegetable oil for frying lemon wedges for garnish Instructions: Mix breadcrumbs and hazelnuts together. Prepare fish by dredging it in the flour, dipping it in the egg wash and coating the fillets with the breadcrumb/hazelnut mixture. Heat a heavy skillet over medium-high heat and fry the walleye fillets in clarified butter until the crust is a golden brown. Flip the fish and repeat on the other side. The flesh of the fish should be white all the way through, but not dry and flaky. Serve with lemon wedges for garnish.
The Easiest Sexiest Salad in the World 6 ripe figs 6 slices prosciuitto or Parma ham A good handful green or purple basil 6 small balls buffalo mozzarella, torn 1 tablespoon good honey 6 tablespoons extra virgin olive oil 3 tablespoons lemon juice Sea salt and freshly ground black pepper Instructions: Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside. Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig. Add the ripped up basil and the buffalo mozzarella. Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper. Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing.
Cold Hazelnut Chocolate-Toffee Latte Ice cubes made from 1 cup very strong, brewed hazelnut coffee (about 8) 1 cup very cold half-and-half or whole milk 1/4 cup Chocolate-Toffee Syrup, plus more for drizzling, recipe follows Whipped cream, optional, for serving 1/2 cup pure cane sugar 3/4 cup heavy cream, warmed 6 ounces best-quality milk chocolate, chopped Pinch of salt 1/2 teaspoon pure vanilla extract Instructions: Combine the coffee ice cubes, half-and-half and 1/4 cup Chocolate-Toffee Syrup in a blender and blend until smooth. Pour into 2 glasses, top with whipped cream and drizzle with more of the syrup. Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel. Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.
Strawberry-Banana Bread 1/2 cup vegetable oil, plus more for greasing the pan 1/2 cup plus 2 tablespoons walnuts 1 1/2 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 2 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon lemon zest 2 very ripe bananas, mashed 8 ounces strawberries, hulled and cut into 1/4- to 1/2-inch pieces Instructions: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan. Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate. Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl. Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
Liam's Midnight Toast 4 oz. champagne (reasonably priced non-vintage champagne is fine) 1/2 oz. cognac 1/2 oz. Grand Marnier Dash of Campari Orange wheel (garnish) Crushed ice Instructions: Fill a large chilled wineglass with crushed ice. Add the following in exactly this order: Champagne, Cognac, Grand Marnier, Campari. Garnish with an orange wheel.
Warm Greek Garden Olives 1 cup olive oil 4 garlic cloves, crushed Few lemon rinds 2 stems fresh oregano, leaves removed 1 jar green olives, strained 1 jar kalamata olives, strained Black pepper Instructions: In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano. Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine. Serve warm or at room temperature.
Cowboy Beans 2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded 1 ham hock 1 bay leaf 3 cloves garlic, peeled 1 whole jalapeno chile 5 cups water 2/3 cup finely chopped white onion, 2 slices thick-cut bacon, finely chopped 4 ounces pork chorizo, casing removed Salt and freshly ground black pepper Instructions: In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat. Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve. Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.
Spinach Stuffed Baked Sole Cooking spray 8 (3 to 4-ounce) fillets of sole 1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's) 1 lemon, 1/2 cut into wedges and 1/2 juiced Salt and fresh ground black pepper Artichoke Ratatouille, for serving, recipe follows 3 tablespoons olive oil 1 small eggplant, diced into 1-inch cubes 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye) 1(9-ounce) package frozen artichoke hearts, thawed 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes Salt and fresh ground pepper 1 (14.5-ounce) can diced tomatoes 1/4 cup chopped fresh basil Instructions: Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray. Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper. Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side. In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
Salted Caramel Vanilla Buttercream 4 sticks (2 cups) unsalted butter, at room temperature 8 cups confectioners' sugar, sifted 1/2 cup salted caramel sauce 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1/4 cup heavy cream Instructions: Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the cream to loosen the frosting.
Baked Rigatoni with Roasted Eggplant and Tomato 3 Roma tomatoes Sea salt and fresh ground black pepper 4 sprigs fresh thyme 2 ounces olive oil, plus 2 cups olive oil, plus extra for drizzling 2 heads garlic, cloves peeled 2 Italian eggplants 1/4 pound dried rigatoni 2 scallions, cut into 1/4-inch slices 1 bunch fresh basil, leaves only 1 cup fresh ricotta cheese 1/4 cup grated Parmesan Instructions: Preheat oven to 300 degrees F. Prepare oven-dried tomatoes: Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours. Prepare the garlic: Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature. Preheat oven to 375 degrees F. Prepare the eggplant: Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes. Prepare the pasta: In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until \al dente\ or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside. Assemble and bake dish: Raise oven temperature to 425 degrees F. In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper. Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.
Hushpuppies 2 eggs, slightly beaten 1 medium onion, chopped fine 3/4 cup milk 2 teaspoons baking powder 1/4 teaspoon baking soda 1 1/2 teaspoon salt 1 tablespoon sugar 2 cups plain yellow cornmeal 1/4 cup all purpose flour Vegetable oil, for deep frying Instructions: Combine eggs, onion, and milk together in a mixing bowl. Mix baking powder, baking soda, salt, sugar, cornmeal, and flour together. Then mix the dry ingredients with the milk mixture. Blend well. Drop by spoonfuls into hot oil and cook until golden brown.
Miso and Corn Soup 4 shallots, minced 2-inch piece ginger, peeled and thickly sliced 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 1 quart chicken stock 4 cups water 1/4 cup miso paste 3 tablespoons soy sauce 1 tablespoons fish sauce Sugar, to taste (about 1 tablespoon) 1 teaspoon dark sesame oil Dash chili flakes 5 ounces frozen corn kernels 1 package firm tofu 2 big handfuls snow peas (or frozen peas if snow peas are too expensive) Salt Instructions: Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Whisk in stock and water. Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes. Bring to a simmer and cook 20 minutes. Add corn and tofu and cook 10 minutes longer. Add snow peas or frozen peas and cook until vibrant green. Season, to taste, with salt.
Quinoa Breakfast Bowl with Crispy Kale Chips 2 tablespoons olive oil 1 head kale, rinsed, dried, stems discarded and leaves cut into pieces Sea salt 1 cup red or white quinoa 2 cups water or chicken broth 1/2 cup shredded carrots 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 1/2 cups sliced shiitake mushrooms 4 large eggs, cooked sunny-side up or your favorite way, for serving Hot sauce, for serving, optional Parmesan shavings, for garnish Instructions: For the crispy kale chips: Preheat the oven to 275 degrees F. Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes. For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes. Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside. To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.
Guacamole with Cumin Dusted Tortillas 4 ripe Hass avocados, peeled, pitted, and chopped 1/2 red onion, chopped 1 jalapeno pepper, minced 2 limes, juiced Salt and pepper Chopped fresh cilantro leaves, to taste Cumin Dusted Tortillas, recipe follows Peanut oil, for deep frying 12 flour and/or blue corn tortillas, cut into quarters 1 tablespoons ground cumin 1 tablespoon kosher salt Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F. Instructions: Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.; Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.
Bac Ha Green Tea Smoked Duck: Vit Hom Khoi 1/2 teaspoon freshly ground black pepper 1 tablespoon light soy sauce 1/2 tablespoon fish sauce 1 teaspoon sesame oil 2 duck breasts, skin on 2 tablespoons vegetable oil 1/2 cup of Vietnamese green tea 1/2 cup brown sugar 1/2 cup of jasmine rice grain 1 cassia bark stick 2 star anise 2 spring onion, thinly sliced on diagonal 2 long chiles, julienned 2 baguettes Handful fresh coriander (cilantro) leaves Light soy sauce and chile, for dipping Instructions: In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside. Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover. Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke. Turn off heat and allow the duck to rest in the wok for a further 5 minutes. Thinly slice the breasts, garnish with a combination of spring onions, chile, and coriander. Serve with baguette and soy/chile dipping sauce.
Sticky Brick Chicken with Creamed Corn and Crispy Kale 4 ears white corn with husks 1/2 cup heavy cream 3 tablespoons butter 1/2 bunch chives, finely chopped Kosher salt and freshly ground black pepper 1 bunch Tuscan kale, rinsed and dried, tough stems removed and roughly chopped 4 tablespoons extra-virgin olive oil 1 small chicken 1 tablespoon whole fennel seeds 1 tablespoon whole black peppercorns 1/2 bunch fresh thyme 1/2 cup chicken stock 3 tablespoons honey Flaky sea salt Instructions: Preheat the oven to 375 degrees F. Place the corn on a half sheet tray and bake for 20 minutes. Remove and cool slightly, then shuck the corn and remove the silk. Place a small bowl upside-down inside of a larger bowl. Rest the tip of one ear of corn on the smaller bowl and cut the kernels from the cob, which will fall into the larger bowl, and then repeat for the remaining ears of corn. Place half of the kernels in a blender and blend on high speed until smooth. Add the pureed corn and whole kernels to a medium pot set over medium heat, then add the cream and butter, and bring to a simmer. Cook, stirring occasionally, until reduced to a pudding-like consistency, about 7 minutes. Finish with the chopped chives and add salt and pepper to taste. Place the kale in a bowl and coat with 1 tablespoon of the olive oil. Lay out the kale in a single layer on a full sheet tray, then sprinkle with salt and bake until crispy, 10 minutes. Cool the kale completely. Preheat the oven to 450 degrees F. Using a pair of kitchen sheers, remove the backbone of the chicken and break down into 4 pieces. Using either a mortor and pestle or a spice grinder, process the fennel and peppercorns to a coarse powder. Rub the chicken with 2 tablespoons of the olive oil and sprinkle liberally with the spice mix and some salt. Coat a 12-inch ovenproof saute pan with the remaining 1 tablespoon olive oil and heat over medium-high heat, just until the oil reaches its smoke point. Place the chicken skin-side down in the pan. Place the thyme on and around the chicken in the pan, and then place the foil-wrapped brick on the chicken. Reduce the heat to medium and cook for 5 minutes, then transfer the pan to the oven and cook for 30 minutes. Carefully remove the chicken from the pan and place on a cutting board skin-side up. Drain the fat and the thyme from the pan and set over high heat. Add the chicken stock and the honey, and cook until reduced to a thick glaze, scraping up all of the browned bits from the bottom of the pan. Brush the glaze on the chicken and finish with some flaky sea salt and freshly cracked black pepper. Serve the chicken with the creamed corn and crispy kale.
Costoletas de Porco 2 medium shallots. finely chopped 1/2 bunch thyme, leaves only, finely chopped 2 serrano chiles, stemmed, seeded, and minced 1/2 teaspoons salt 1/4 teaspoons freshly ground black pepper 3 tablespoons lemon juice 1/2 cup extravirgin olive oil 6 (1inch thick) loin pork chops 1/3 cup lemon juice 2 small cloves garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon minced habanero chile 2 tablespoons fruity olive oil Instructions: In a small glass or ceramic bowl, whisk together the shallots, thyme, chile, salt, pepper, and lemon juice. Drizzle the oil over in a thin stream, whisking all the time, until the mixture is emulsified. Set aside, covered and refrigerated, for up to 4 hours. Trim off any excess fat from the chops and place them in a shallow ceramic or glass roasting dish that will hold them all in one layer. In a nonreactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 tablespoon of the olive oil. Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hours. Bring the chops to room temperature for 15 minutes before cooking, and shake dry. In a large castiron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over medium-high heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled). Serve immediately, garnished with thyme vinaigrette.
Grape Smoothie 2 cups diced pineapple 4 cups green seedless grapes, rinsed 2 cups cold water 2 cups ice cubes Instructions: Puree all ingredients in blender until smooth. Pour into glasses and serve.
Mint Cupcakes with Cream Cheese Frosting 1 cup firmly packed fresh mint leaves 1/2 cup whole milk 1 1/2 cups all-purpose flour 1/2 cup almond meal 1 teaspoon kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda Zest of 1 lemon 1 1/4 cups granulated sugar 3/4 cup extra-virgin olive oil 2 large eggs 1/2 teaspoon vanilla 12 tablespoons (3/4 cup) unsalted butter, softened 12 ounces cream cheese, softened 2 1/4 cups confectioners' sugar 4 1/2 teaspoons vanilla extract 3/4 teaspoon almond extract Pinch kosher salt 2 cups crushed pistachios, for topping Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with liners. Add the mint and milk to the carafe of a high-powered blender and blend until the mixture is very smooth and the milk is bright green. In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda and lemon zest. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs one at a time to the sugar-oil mixture, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined. Pour into the cupcake liners so the batter comes up about halfway. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely. For the frosting: Meanwhile, add the butter and cream cheese to a large bowl. Beat with a hand mixer or the paddle attachment of a stand mixer until smooth and combined. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Transfer to a pastry bag or large ziptop bag and snip the tip. Pipe frosting onto the tops of the cooled cupcakes. Roll the top of each cupcake in the crushed pistachios.
Home of the Braise 2 tablespoons canola oil 1 Granny Smith apple, peeled, cored, and cubed 1 pint unfiltered apple juice 1/4-teaspoon caraway seeds 1 1/2 teaspoons kosher salt Freshly ground black pepper 1/2 head of red cabbage, shredded Instructions: Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat. Reduce the heat to low and cook for 20 minutes.
Sauteed Vegetables in Coconut Curry Sauce Olive oil 1 small onion, diced small 1 tablespoon fresh ginger, grated 1 1/2 tablespoons curry powder 1 tablespoon sugar 2 cups coconut milk Kosher salt Freshly ground black pepper 1 bunch medium asparagus 2 cups cauliflower, cut into small florets 1/2 cup cherry tomatoes, cut in 1/2 Instructions: In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.
Cashew Rice with Golden Raisins 3 cups chicken stock 3 cups instant rice 1/4 teaspoon salt 1 pinch cinnamon 1 1/2 tablespoons butter 1 cup cashew halves and pieces 3/4 cup golden raisins Instructions: Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat. Remove from heat and let stand 7 to 9 minutes. Fluff rice with a fork and stir in cashews and raisins. Serve hot.
Classic Banana Pudding 3/4 cup plus 2 tablespoons sugar 1/4 cup cornstarch 4 large egg yolks 3 1/2 cups whole milk 1 1/2 cups heavy cream 1/2 teaspoon salt 2 tablespoons unsalted butter 1 tablespoon pure vanilla extract 5 large or 7 small bananas, peeled and thinly sliced 44 vanilla wafer cookies (about half an 11-ounce box), plus more crushed cookies for topping Instructions: Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes. Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight. When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.
White Rice with Basil and Corn 1 cup long-grain rice 1 cup corn kernels 2 tablespoons unsalted butter 2 teaspoons salt 1 tablespoon chopped fresh basil Instructions: Combine the rice, corn and 2 cups water in a medium pot and bring to a boil. Add the butter and salt and swirl in the pan to combine and melt the butter. Decrease the heat to medium low, cover and cook until the rice is almost cooked through, about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes to finish cooking. Fluff the rice with a fork, add the basil and stir to combine. Serve immediately.
Chipotle Puree and Chayote Slaw 1/2 cup canola oil plus additional for cooking 1 red onion, roughly chopped 2 tablespoons chipotle in adobo 2 limes, juiced 1 teaspoon sugar 1 teaspoon minced sage Salt and black pepper to taste 1 lemon, juiced 2 limes, juiced 1 tablespoon Dijon mustard 1/4 cup grapeseed oil (or sunflower) 3 peeled chayote, julienned 1 tablespoon chopped chives Salt and black pepper to taste Instructions: CHIPOTLE PUREE: In a skillet coated lightly with oil, brown the onions and season. Add the juice, chipotles, sugar and sage. Cook for 3 to 4 minutes then transfer to a blender. Blend on high speed and drizzle in the oil. Check for seasoning. CHAYOTE SLAW: In a mixing bowl, whisk together the juices and mustard. Whisk in oil and season. Toss with chayote and chives. Season with salt and pepper.. This should be done 10 minutes prior to serving. PLATING On a plate, slice open tamale, and push open. Ladle on some short ribs and top with slaw. Drizzle sauce around. Drink Recommendations Rombauer, Merlot, Napa Valley, 1996 Domaine des Aubuisieres, Vouvray, 1998 Shanghai Beer
Katie's Chipotle Mayo 1/2 cup mayonnaise 1 tablespoon lime juice 1 tablespoon chopped canned chipotle in adobo sauce Instructions: In a small bowl, mix together the mayonnaise, lime juice and chipotle until completely combined.
Roasted Trout with Hazelnut Gremolata 1/2 cup chopped fresh flat-leaf parsley 1/4 cup toasted, skinless hazelnuts 1/4 cup olive oil 1 tablespoon fresh lemon juice, from 1/2 a lemon 1 teaspoon grated lemon zest, from about 1 lemon 1/2 teaspoon kosher salt One 8-ounce package cremini mushrooms, cleaned and sliced 1/3 inch thick 1 small delicata squash (about 8 ounces), halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces 1 tablespoon plus 2 teaspoons olive oil 1 teaspoon kosher salt, divided 4 rainbow trout fillets Instructions: Position an oven rack in the top third of the oven and preheat to 450 degrees F. For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine. In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high. Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil. Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist. Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
Saffron Shrimp Soup with Tubettini 1 tablespoon each of olive oil and unsalted butter 1 teaspoon dried tarragon 1 small carrot, diced 1 small onion, diced 1/4 cup dry white wine 1 teaspoon saffron threads 4 cups chicken broth 2 cups fish stock or clam juice 4 fresh plum tomatoes, seeded and cut into fine dice 1/2 cup tubettini 1 pound shrimp, (weighed before peeling) peeled, deveined and chopped 1 cup thawed frozen petite peas Salt and cayenne pepper, to taste 2 tablespoon chives, snipped Instructions: Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a tablespoonful of white wine, cover and cook. When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer. Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer. Season to taste with salt and pepper and garnish with chives or scallions.
Blueberry Muffins 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin 1 teaspoon finely grated lemon zest 2/3 cup sugar, plus 1 tablespoon for the top of the muffins 2 large eggs, at room temperature 1/2 cup whole milk 1 1/2 cups fresh blueberries, rinsed and dried Instructions: Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
Nacho Sweet Potato Skins 4 medium-large sweet potatoes 4 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1 teaspoon extra-virgin olive oil 1 link fresh chorizo (3 to 4 ounces), casing removed 1/2 cup canned refried beans, gently warmed 1 cup shredded pepper Jack cheese (about 4 ounces) 3 tablespoons sliced black olives 2 scallions, thinly sliced 1/4 cup sour cream Pico de gallo, chopped fresh cilantro, sliced radishes, diced avocado and chipotle hot sauce, for topping Instructions: Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly. Cut the potatoes lengthwise into quarters. Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell. Meanwhile, make the chorizo topping: Heat the olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\u2013lined plate to drain. Assemble the potato skins: Brush the skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, 10 to 15 minutes. Flip the potato skins and top with a thin layer of the beans, then the cheese, chorizo, olives and scallions. Bake until the cheese is melted, about 5 more minutes. Thin the sour cream with 1 to 2 tablespoons water and drizzle on top, then top with pico de gallo, cilantro, radishes, avocado and hot sauce.
Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce 1/2 cup breadcrumbs 1/2 small onion, very finely diced 3 tablespoons milk 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon cayenne Kosher salt 1 pound ground lamb 1 large egg 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh parsley 4 plum tomatoes, cored 1 tablespoon extra-virgin olive oil Pinch cinnamon Kosher salt 4 pieces naan (Indian flatbread) 1 cup crumbled feta Extra-virgin olive oil, for drizzling 1/2 cup torn cilantro and parsley leaves Red pepper flakes, for sprinkling, optional Instructions: For the meatballs: Preheat a grill to medium. Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch. Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm. For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt. For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes. Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.
Kale Caesar Salad Extra-virgin olive oil 3 to 4 cloves garlic, smashed Pinch of red pepper flakes 2 slices day-old Italian bread, cut into 1/2-inch cubes 1/2 cup grated parmigiano, plus more for topping Grated zest and juice of 1 lemon 1 tablespoon dijon mustard 2 to 3 anchovy fillets 2 shakes Worcestershire sauce Kosher salt 1 bunch kale (about 1 pound), stems removed, leaves cut into ribbons Instructions: Coat a large saute pan with olive oil. Toss in 2 cloves garlic and the red pepper flakes and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve. In the bowl of a food processor, combine the parmigiano, lemon zest and juice, the remaining 1 to 2 cloves garlic, the mustard, anchovies and Worcestershire sauce. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/2 cup olive oil through the feed tube. Let the processor continue to run another 10 to 15 seconds. Taste and season with salt if needed. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit 3 to 4 minutes to soften. Taste, add the remaining dressing and adjust the seasoning if needed. Top with more parmigiano.
Chorizo Sausage Seasoning Mix 3 pounds pork, cut into 1-inch cubes 1/2 pound pork fat cut into 1-inch cubes 6 cloves garlic, crushed 1/2 cup red wine 4 tablespoons paprika 2 teaspoons crushed red pepper 2 teaspoons salt 1 teaspoon coriander 1/2 teaspoon cumin 1/2 teaspoon ground black pepper Medium casings Instructions: Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.
Shredded Brussels Sprouts 1 1/2 pounds Brussels sprouts 4 tablespoons olive oil 1 medium onion, diced 1 teaspoon cumin seeds, toasted 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 teaspoons water Juice of 1/2 lime Instructions: Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width. Heat the oil in a large skillet over medium high heat. saute the sprouts and onion with the cumin, salt and pepper until the sprouts start to brown. Add water and cook until barely limp, about 4 minutes. Stir in the lime juice and serve immediately.
Gluten-Free English Muffins 2 1/4 cups gluten-free all-purpose flour 2 1/4 teaspoons instant yeast 2 teaspoons sugar 1 1/2 teaspoons psyllium husks 1 teaspoon kosher salt 1 tablespoon unsalted butter, at room temperature, plus more for cooking, optional 1/2 to 3/4 cup buttermilk Cornmeal, for dusting Oil for cooking, optional Instructions: Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed. Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky. Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.) Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour. Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal. Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes. Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack. Repeat with the remaining 3 balls of dough. Cool the English muffins completely before splitting them open and eating them.
Don't You Four Cheddar 'Bout Me Burger 1 pound bacon 1 pound ground beef 4 slices white sharp cheddar 4 slices yellow sharp cheddar 4 slices white mild horseradish cheddar 4 slices yellow mild cheddar (Try sweet red cheddar if you can find it!) 4 buns Green leaf lettuce 1 medium white onion, sliced Instructions: Cook the bacon in a large frying pan, reserving the fat. Rip up 1 slice of the white sharp cheddar and 1 slice of the yellow sharp cheddar and fold into the middle of each burger. Form 4 patties around the cheese. Season the beef with the salt and pepper. Cook the patties in the bacon fat. Before they finish, melt a slice of the horseradish cheddar and a slice of the yellow mild cheddar on each burger. Cover the pan or tent to help the cheese melt. BUILD YOUR BURGER: Bottom bun, lettuce, cheeseburger, bacon slices, onions, top bun. A gratuitous number of cheddars? No. Five would be crazy. But what are you going to do, three? No. Four's your number.
Blood Vessel Stew Extra-virgin olive oil, for cooking 1/2 pound chicken livers, cleaned 2 onions, chopped 2 carrots, chopped 2 ribs celery, chopped 1 bulb fennel, medium-diced Kosher salt 4 cloves garlic 2 pounds ground beef 1 pound sweet and/or spicy Italian sausage, casings removed 1/2 pound beef heart, ground in a grinder on medium grind 2 cups tomato paste 3 cups hearty red wine 10 to 12 sprigs fresh thyme, tied with kitchen string 3 bay leaves 1 pound ziti rigati Grated Parmigiano-Reggiano, for serving Instructions: Coat a large pan or Dutch oven with oil and place over medium heat. Add the chicken livers and sear until golden brown on all sides, about 7 minutes. Remove from the pan and set aside. Add the onions, carrots, celery and fennel to the pan and season generously with salt. Cook, stirring frequently, 3 minutes, then add the garlic and cook until the vegetables have softened, about 7 minutes. Transfer to a blender and pulse (see Cook's Note). Return to the pan and cook until well browned and the water has evaporated, 15 to 20 minutes. Roughly chop the chicken livers and add to pot. Add the beef, sausage and beef heart to the pan and sprinkle with salt. Cook until the beef is browned, 15 to 20 minutes. Add the tomato paste and cook until it browns, 4 to 5 minutes. Add the red wine and let it reduce by half. Add enough water to cover the meat by about an inch. Add the thyme and bay and stir to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally and adding more water if necessary if it evaporates, until the meat is tender, 3 1/2 to 4 hours. During the last 30 minutes of cooking, bring a large pot of water to a boil and season generously with salt; the water should taste salty like the ocean. When the water reaches a rolling boil, add the pasta and cook for 1 minute less than the package directions. Meanwhile, remove half of the ragu from the pan and reserve. Remove the bay leaves and thyme bundle. Drain the pasta and reserve some of the cooking water. Add the pasta to the pan with half of the ragu and the reserved cooking water and continue cooking over medium heat until the water evaporates, for another minute or so. Mix in some Parmigiano-Reggiano. Serve with additional sauce.
Lacquered Bacon 1/3 cup mango chutney, any large chunks chopped 1/4 cup apple juice or 3 tablespoons water with 1 tablespoon light or dark brown sugar 2 tablespoons yellow or brown mustard 1 tablespoon white or cider vinegar 12 thick slices bacon (about 3/4 pound) Instructions: Preheat oven to 350 degrees F. Stir the chutney, juice, mustard, and vinegar together in a small bowl. Arrange the bacon in a single layer on a baking sheet. Bake the bacon until it begins to look opaque and the fat begins to render, 10 to 12 minutes. Pour off any accumulated drippings. Turn over the bacon and brush about 1/2 of the glaze on the bacon. Return the bacon to the oven and cook for 3 to 4 minutes longer. Remove the bacon from the oven and turn it over again. Brush it with the remaining glaze and return it to the oven for 3 to 5 minutes, until well browned and firm. (With the glaze coating the bacon gets chewy and crunchy but stays short of crisp.) If you want to drain the bacon, do it on a rack rather than on paper towels to avoid wiping off the glaze. Serve warm.
Tartar de Kamaji 1 xcatic chile 200 grams tuna steak, cut into brunoise 100 grams bamboo shoots, cut into brunoise 50 grams grape tomatoes, halved 15 grams ginger, cut into brunoise 15 grams green onion, cut into brunoise 15 grams red onion, thinly sliced 8 fresh mint leaves 15 grams ground coriander 30 grams sesame oil Juice of 1/2 lime 100 grams diced avocado Salt and pepper 15 grams toasted sesame seeds 100 grams tortilla chips Instructions: Toast the chile over a direct flame until charred. Set aside. In a bowl, combine the tuna, bamboo shoots, tomatoes, ginger, green onion, red onion, mint and coriander. Add the sesame oil and lime juice. Gently fold in the avocado. Add salt and pepper to taste. Plate the tartare. Garnish with the chile and shower with sesame seeds. Serve with tortilla chips.
Handraised Pork Pie Pork bones Water Parsley and thyme Black peppercorns 2 tablespoons cider (1 fluid ounce) 2 teaspoons gelatin 1/4 medium onion 1/2 Granny Smith apple 8 ounces pork breast (trimmed weight) Salt and white pepper 1 egg 7/8 cup water (7 fluid ounces) 5/8 cup lard (5 ounces) 1 teaspoon salt 4 cups all-purpose flour (16 ounces plain flour) Instructions: Cover pork bones with water. Add parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 cup. Add cider and gelatin and allow to cool.; Make hot water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add lard and water to flour and mix until dough leaves sides of bowl. Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm. Up-end a 2 pound jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick. Cut a cross in the top. Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Do not remove the paper. *Use a bulledog clip. Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly. Trim paper away 1/2 inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hours. Thirty minutes before the end of cooking, remove paper band and brush sides with egg. Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cold with a little hot mustard on the side. Recommended drink: A pint of English wallop;
Black Forest Cupcake with Cherries 27 ounces pastry flour 10 ounces unsweetened cocoa powder 1 tablespoon plus 1 teaspoon baking soda 2 teaspoons salt 1 teaspoon baking powder 1 pound (4 sticks) unsalted butter, at room temperature 42 ounces granulated sugar 8 eggs 2 cups brewed coffee 2 cups milk 8 cups pitted fresh cherries or thawed frozen Bing cherries 2 cups kirsch 1 1/2 cups granulated sugar 2 tablespoons orange zest 2 cinnamon sticks 2 cups heavy cream 1 pound mascarpone 1 1/2 cups confectioners' sugar, sifted Instructions: For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 96 cupcake liners. In a large bowl, whisk together the pastry flour, cocoa powder, baking soda, salt and baking powder and set aside. Using an electric mixer with a paddle attachment, cream the butter until smooth and creamy. Gradually add the granulated sugar and beat until light and fluffy, scraping down the bowl well. Add the eggs one at a time, beating well after each addition. Alternately add the flour mixture and the coffee and milk, starting and ending with the flour. Scrape the bowl down completely. Spoon the batter into the liners. Bake until an inserted toothpick comes out clean, about 20 minutes. Let the cupcakes cool completely before frosting. For the cherry compote: Put the cherries, kirsch, granulated sugar, orange zest and cinnamon sticks in a large saucepan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer until the cherries are softened and release their juices, about 30 minutes. Using a slotted spoon, transfer the cherries to another bowl. Continue to simmer the juices in the pan until the mixture becomes thick and can coat the back of a spoon. Pour the thick syrup over the cherries and set aside to cool. For the mascarpone frosting: Using an electric mixer with a whisk attachment, whip the heavy cream on medium speed until soft peaks form, being careful not to over-whip. In another bowl, mix together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until incorporated. To assemble: Make a hole in the center of each cupcake using a cupcake corer or paring knife, making sure you don't go all the way to the bottom of the cupcake. Spoon 1 teaspoon of the cherry compote in the center of each cupcake, reserving some for garnish. Frost the cupcakes with the mascarpone frosting. Garnish with the reserved cherries.
Pork Meatballs with Soy-Ginger Tomato Sauce and Ramen Noodles 2 tablespoons vegetable oil, plus more for brushing 4 cloves garlic 1 2-inch piece ginger, peeled 1 bunch scallions, cut into 1-inch pieces 1 1/4 cups panko breadcrumbs 3 tablespoons soy sauce 1 teaspoon sugar 1 large egg 1/2 pound lean ground pork 1 14-ounce can crushed tomatoes 3 3-to-5-ounce packages instant ramen noodles (flavor packets discarded) Instructions: Position a rack in the upper third of the oven; preheat to 450 degrees F. Brush a baking sheet with vegetable oil. Drop the garlic, ginger and scallions through the feed tube of a food processor with the motor running and pulse until chopped; transfer half of the mixture to a pot. Add the panko, 1 tablespoon soy sauce, 1/2 teaspoon sugar and the egg to the processor; pulse to combine. Add the pork; pulse until just combined. Form into 20 small balls and arrange on the prepared baking sheet. Bake until firm, 8 to 10 minutes. Meanwhile, add 2 tablespoons vegetable oil to the pot with the garlic mixture. Cook over medium-high heat, stirring, 2 minutes. Add the tomatoes, the remaining 2 tablespoons soy sauce and 1/2 teaspoon sugar. Cook, stirring, until thickened, 5 minutes. Stir in 1 1/2 cups water. Add the meatballs and reduce the heat to medium low; simmer until cooked through, 8 to 10 more minutes. Soak the ramen in hot water until soft, 4 to 5 minutes; drain. Add to the pot and toss to coat. Divide among bowls.
Breath Mint Pie 6 ounces butter 6 cups chocolate sandwich cookie crumbs (recommended: Oreo) Mint chip ice cream 1 pound mint candy, frozen (recommended: Junior Mints) 1 cup whipped cream, garnish 1 cup chocolate sauce, garnish 12 mint sprigs, garnish Instructions: In saute pan heat butter on medium heat. Add cookie crumbs and mix until butter is evenly distributed. Line a half sheet pan with plastic wrap, and cover the bottom of the pan with half of the crumb mixture. In mixer on lowest speed add ice cream and mint candy. Slowly mix together, trying not to break the mints open. Pour the mixture onto the cookie crumbs and gently spread throughout pan, trying not to break the crumb base. Once evenly distributed, add remaining cookie crumb mixture, cover with plastic wrap and refreeze. Cut into 12 triangular pieces, garnish with whipped cream, chocolate sauce and mint sprig.
Cantaloupe Salad 2 cups diced cantaloupe 1 cup crumbled feta cheese 1 handful mint leaves, chopped, plus sprigs, for garnish 8 ounces diced prosciutto 2 tablespoons olive oil 1/2 teaspoon granulated sugar 1/4 teaspoon kosher salt Instructions: Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one!
Lionfish with Mango Sweet Pepper Salsa Salsa: 1 1/3 cups coarsely chopped mangoes 1 cup chopped sweet peppers 1/3 cup thinly sliced green onions 1/4 cup fresh Key lime juice (from about 2 Key limes) 1 teaspoon chopped fresh cilantro 1 teaspoon minced seeded jalapeno pepper 1 garlic clove, minced Pinch of salt 1 tablespoon plus 1 teaspoon olive oil 2 teaspoons fresh Key lime juice 1 garlic clove, minced Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well) Nonstick grill spray, for spraying the grill grates 3/8 teaspoon salt 3/8 teaspoon freshly ground black pepper Instructions: For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer). For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes. Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat. Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.
Grilled Mahi-Mahi with Black Bean Salsa 1/2 cup soy sauce 1/2 cup orange juice 1/4 cup ketchup 1 tablespoon honey 2 tablespoons lime juice (from about 1 lime) 1 garlic clove, finely minced 1 teaspoon finely chopped fresh basil leaves 1 teaspoon finely chopped fresh oregano leaves Freshly ground black pepper 4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick Canola or vegetable oil, for greasing the grill grates 2 cups cherry tomatoes, halved 2 scallions, white and light green parts only, thinly sliced 1 (14-ounce) can black beans, drained and rinsed 1/4 cup chopped fresh cilantro leaves 1 jalapeno, finely chopped (seeded and ribbed for less heat) 2 tablespoons lime juice (from about 1 lime) Salt Instructions: Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes. Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop. Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges. Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side.
Soy Molasses Salmon 1/3 cup soy sauce 1/4 cup molasses 1 tablespoon sesame or olive oil 2 teaspoons minced garlic 1 teaspoon ginger powder 1 teaspoon fish sauce 1 teaspoon rice wine vinegar 1 teaspoon honey 2 tablespoons canola oil Four 6-ounce skin-on salmon fillets Kosher salt and freshly ground black pepper Black and white sesame seeds, for serving Instructions: Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside. Heat a large skillet over medium-high heat and add the canola oil. Add the salmon skin-side down and cook until the skin is brown and crispy, 2 to 3 minutes. Sprinkle the salmon with salt and pepper and drizzle with a little of the sauce, then flip and cook until the salmon is about medium, another minute or two. Depending on the thickness of salmon, you may need more or less time. Allow the salmon to rest for 3 to 5 minutes. Drizzle with more sauce before serving and sprinkle with sesame seeds.
Great Gratin of Potatoes Garlic clove 2 pounds Yukon Gold or russet potatoes, peeled and in water 1 cup grated Gruyere cheese 3 tablespoons unsalted butter 1/2 cup chicken broth 1/2 cup heavy cream Salt and freshly ground black pepper Instructions: Rub an oval gratin dish or rectangular (14 x 8 inches) 2 quart gratin dish with garlic. Preheat the oven to 325 degrees. Slice the potatoes into slices only 1/16 to 1/8-inch thick. You'll build up 3 layers in the gratin dish. Overlap the potato slices for the first layer and sprinkle with 1/2 teaspoon of salt, pepper and 1/2 of the cheese. Drizzle some cream over the top and dot with 1 tablespoons of butter. Repeat with more potatoes, cheese, cream and salt and pepper and butter. Repeat with last layer, keeping it free of cheese but dotted with butter. Pour chicken broth over the top and bake for 1 1/2 hours, basting the potatoes, in the middle of baking time, with liquid accumulated in the bottom of the gratin dish.
Red Snapper 1 tablespoon olive oil 1/2 medium onion, peeled and minced 1/2 stalk celery, peeled and minced 1/2 clove fresh garlic, peeled and minced 1/2 tablespoon curry powder 1/2 cup white wine 3/4 cup fish stock or clam broth Vegetable Italian Couscous, recipe follows 1 (6 to 7-ounce) red snapper fillet, skin on Super fine flour Coarse salt, to taste Pepper, to taste 1/8 cup vegetable oil 1/4 cup carrot extract (juice) 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh parsley, chopped 2 tablespoons olive oil 1/4 cup brunoise carrot 1/4 cup brunoise celery 1/4 cup brunoise red pepper 2 cups chicken stock or vegetarian stock 1/2 cup Italian couscous Instructions: Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove. Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels. Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve. Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent. Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
Marionberry Scones 5 cups all-purpose flour, plus more for hands and parchment 1 cup sugar, plus more for sprinkling 2 1/2 tablespoons baking powder 1 teaspoon salt 3/4 cup shortening 1/2 cup butter 2 cups milk 1 1/2 to 2 cups Marionberries (or substitute blackberries) 2 cups powdered sugar 2 teaspoons lemon extract 1/4 cup milk Instructions: Preheat oven to 350 degrees F. To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to overmix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover Marionberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely. To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving.
Swirly Yogurt Queso with Cilantro Cream 2 tablespoons unsalted butter 1/2 red bell pepper, finely chopped 1/2 small red onion, finely chopped 1/2 jalapeño, seeded and finely chopped (optional) Kosher salt 1/4 cup (32 grams) all-purpose flour 1 cup (240 grams) whole milk 6 ounces shredded yellow Cheddar 1 cup (225 grams) whole milk Greek yogurt, divided 1/4 teaspoon cayenne pepper, or to taste 1/4 teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper 1/4 bunch cilantro, finely chopped, plus leaves for garnish Tortilla chips, for serving Instructions: In a medium saucepan, melt the butter over medium heat. Add the bell pepper, onion, jalapeño (if using) and a pinch of salt and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the flour and continue cooking for 1 more minute. Add the milk and cook, stirring occasionally, until the mixture is thick and coats the back of a spoon, 3 to 5 minutes. Add the cheese, stirring until melted, and then add 2/3 cup of the yogurt and the cayenne, red pepper flakes, a few turns of pepper and 1/4 teaspoon salt. Taste and adjust seasonings as desired. To make the cilantro cream, mix the cilantro with the remaining 1/3 cup yogurt and a pinch of salt and a few turns of pepper. Serve the queso warm with the cilantro cream dolloped in the center and swirl around to make a pretty pattern. Top with a sprinkle of cayenne, a turn of black pepper and cilantro leaves.
S'mores Pizzette 1 pound pizza dough 2 tablespoons vegetable oil 1/2 cup hot fudge sauce 1/2 cup marshmallow creme 1/2 cup mini marshmallows 1/2 cup semisweet chocolate chips 4 sheets graham crackers, lightly crushed Instructions: Preheat the oven to 250 degrees F. Place a large grill pan over medium-high heat. Divide the pizza dough into 4 even pieces. Roll out each piece into an oval and brush with the vegetable oil. In batches of 1 or 2, grill the crusts until nice grill marks form, 2 to 3 minutes. Flip and continue cooking on the reverse side until cooked and toasted. As you go, remove the cooked crusts to a baking sheet and keep warm in the oven. Spoon 2 tablespoons of the fudge sauce onto each crust and spread evenly almost to the edge. Dollop each crust with 2 tablespoons of the marshmallow creme and spread slightly. Sprinkle with the mini marshmallows, chocolate chips and crushed graham crackers. Cut into pieces and serve.
Butter-Rum Coffee 1 shot butterscotch schnapps 1 shot vanilla rum 1/2 shot Irish Cream Coffee Whipped topping Instructions: To a coffee mug add butterscotch schnapps, rum, Irish cream and coffee. Top with whipped topping. Serve.
Veloute 1 tablespoon unsalted butter 1 1/2 tablespoons flour 1 cup (vegetable) stock, heated Salt and pepper to taste Pinch of nutmeg Instructions: In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.
Healthy No-Bake Chocolate-Peanut Butter Bars Cooking spray 24 chocolate wafer cookies 3 tablespoons unsalted butter, melted 4 ounces semisweet chocolate morsels, melted 4 ounces reduced-fat cream cheese 1/2 cup creamy all-natural peanut butter 1/2 cup 2-percent Greek yogurt 2/3 cup confectioners' sugar 1/4 cup chopped roasted unsalted peanuts Kosher salt Instructions: For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl. For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight. Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled.
Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado Relish 10 ancho chilis, roasted at 350 for 4 to 5 minutes, seeded and ground to a powder, about 1/2 to 3/4 cup 4 tablespoons ground black pepper 3 tablespoons ground coriander seed 3 tablespoons kosher salt 2 tablespoons cumin powder 1 tablespoons sugar 1/4 cup extra virgin olive oil 8 ounce. ground buffalo 6 tomatillos out of husk 2 small red onions, peeled 2 seeded jalapenos 2 ripe Haas avocados, peeled, cubed 1 medium chopped red onion 2jalapenos, seeded and diced Pinch salt Pepper to taste Juice of 3 limes, 1 lemon, 1/2 orange 4 large Idaho potatoes, peeled, sliced thin in processor or on a mandolin Instructions: For the Rub and the Burger: Mix all dry ingredients. Reserve 2 tablespoons for the potato chips. Add olive oil to the remainder. Makes rub for 10 burgers. Can refrigerate for prolonged period of time. Shape ground buffalo into a patty. Rub burger with rub and let marinate for 30 minutes to 1 hour. Grill to desired doneness. For the Salsa: Preheat oven to 400 degrees. Roast the tomatillos in greased pyrex dish for about 15 to 20 minutes. It's okay if they char.Chop all ingredients in processor with 1/4 cup, combined, lemon and lime juice, bunch of fresh cilantro and salt and pepper to taste. For the Avocado Relish: Combine all ingredients and refrigerate until serving time. For the Chips: Fry in peanut oil at 375 degrees until golden brown and crisp. Drain on paper towels pat. Add reserved 2 tablespoons dry rub and 2 tablespoons kosher salt. Season chips with salted rub.
Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil 1 1/2 pounds salmon, cut into 1/4-inch dice 3 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 2 tablespoons finely chopped cilantro 2 tablespoons olive oil 16 roasted piquillo peppers 2 tablespoons lemon oil 1 cup olive oil, divided Zest of 2 lemons Salt and pepper, to taste Instructions: Salmon Tartar: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil. Lemon oil: Blend ingredients until smooth.
Sauteed Broccoli Rabe with Garlic and Lemon Zest 2 pounds broccoli rabe Extra-virgin olive oil 1 teaspoon red pepper flakes 2 cloves garlic, minced Kosher salt and freshly ground black pepper Zest and juice of 1 lemon Instructions: Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3 to 5 minutes until tender and bright green. Drain well in a colander and set aside. In a large saute pan heat a 2 count of extra-virgin olive oil over medium heat. Add the red pepper flakes and garlic, then toss in the broccoli rabe. Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the lemon zest and juice and toss to combine. The broccoli rabe should be tender and fragrant with lemon when done. Give it one final taste and season, if necessary. Serve immediately.
Dark Chocolate Mocha Mousse Cake 6 tablespoons unsalted butter, plus more for the pan 1/2 cup unsweetened dutch-process cocoa powder 1 tablespoon instant espresso powder 3/4 cup whole milk 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 3/4 cup sugar 1/3 cup chocolate liqueur (optional) 2 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 tablespoons unsalted butter 1/4 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon powdered gelatin 1/3 cup sugar 1 tablespoon instant espresso powder Instructions: Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature. Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam. Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains. Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve. Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool. Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool. Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally. Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended. Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.) Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely. Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
Baked Bean Casserole Cooking spray 1 1/2 pounds lean ground beef 1 small onion, finely chopped 1 bell pepper, cored, seeded, and finely chopped Two 16-ounce cans pork and beans 1/2 cup barbecue sauce 1/2 cup ketchup 2 tablespoons spicy brown mustard 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 4 tablespoons brown sugar 6 to 8 slices bacon, cut into pieces and cooked Instructions: Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray. In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving.
Artichoke BBQ Recipe 5 medium green globe artichokes 1/2 cup olive oil 1/2 cup balsamic vinegar 3 cloves garlic, chopped 2 tablespoons chopped fresh rosemary leaves 1 lemon, juiced Salt and pepper Instructions: Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke. Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors. Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size. Marinating: Split cooked artichokes lengthwise, scoop out \choke\ (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day. Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.
Truffle Mac & Cheese 4 tablespoons salted butter, plus more for buttering the baking dish 12 ounces gemelli pasta 1 teaspoon kosher salt, plus more for the pasta water 1 onion, sliced thin 2 teaspoons fresh thyme 1 bulb Roasted Garlic, recipe follows 3 tablespoons all-purpose flour 2 cups heavy cream 4 ounces mascarpone cheese 1 ounce preserved truffles, grated 1 teaspoon freshly ground black pepper 1/2 teaspoon smoked paprika 2 1/2 cups grated white Cheddar 2 1/2 cups grated Havarti cheese 8 large garlic bulbs 1 to 2 tablespoons olive oil Pinch kosher salt Pinch freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water. Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes. Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt. In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving. Preheat the oven to 375 degrees F. Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.
Curry and Coconut Mahi Mahi Sandwiches 1/2 baguette, cut into 2 pieces, or 2 ciabatta rolls 1 tablespoon unsalted butter, melted 2 tablespoons mayonnaise 2 scallions, sliced lengthwise and cut into 2-inch pieces 1/2 carrot, shredded or julienned 1/2 Kirby cucumber, julienned 1 tablespoon leftover Thai salad dressing 2 leftover Thai Red Curry Mahi Mahi fillets 1/2 bunch fresh cilantro or mint 1/2 bunch watercress, woody stems removed Asian chili sauce (optional) 1 13 .5-ounce can coconut milk 1 tablespoon red curry paste 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed 1/3 cup fresh lime juice, plus lime wedges for garnish 2 tablespoons sugar 2 tablespoons fish sauce 1 teaspoon Asian chili sauce 1 clove garlic, minced 1 head Boston lettuce, leaves separated 1 bunch watercress, woody stems removed 1 Kirby cucumber, thinly sliced 3 scallions, white and green parts, thinly sliced 1 red or yellow bell pepper, stemmed, seeded and thinly sliced 1 bunch fresh cilantro or mint 1 handful roasted peanuts or cashews Instructions: Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes. Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired. Preheat the broiler to high. Line a broiler pan with foil and lightly oil. Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces. Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic. Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.
Parmesan Potato Pancake 2 tablespoons olive oil, plus 1 tablespoon 1 onion, chopped 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds Yukon gold potatoes, peeled 1 cup grated Parmesan 1/2 cup chopped fresh basil leaves Instructions: Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan. Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste. Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.
Amaretto Syllabub 1/3 cup amaretto liqueur 2 tablespoons sugar 1 tablespoon lemon juice 1 cup heavy cream 1 (8-ounce) packet amaretti morbidi (soft almond macaroons) Instructions: Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix. Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy. Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup). Divide the syllabub between the glasses on top of the crumbled biscuits. Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.
Grilled Vegetables 1 zucchini, sliced 1 onion, sliced 1 red pepper, halved and seeds removed Olive oil Salt and pepper Balsamic vinegar Instructions: Drizzle prepared vegetables with olive oil and grill in a very hot grill pan or on an outdoor grill. Mark both sides. Remove to plate and season with salt and pepper. Drizzle with balsamic vinegar. Turn to coat evenly with seasonings.
Manhattan Clam Chowder 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded 4 slices bacon, cut into 1/2-inch lengths 2 cups finely chopped onion 1 cup finely chopped celery 1/2 cup chopped bell pepper 3/4 cup diced carrot 1 1/2 tablespoons minced garlic 3 bay leaves 1 1/2 teaspoons dried oregano leaves 4 sprigs fresh thyme 1/2 teaspoon crushed red pepper 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups) 1 cup chicken stock 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved 1/4 cup chopped parsley leaves Freshly ground black pepper Salt Instructions: In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside. In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
\Really\ Onion Dip 3 medium onions, 2 left in their skins, and 1 peeled 1 cup plus 2 tablespoons extra-virgin olive oil 2 cups mayonnaise 1/2 cup sour cream 1 tablespoon white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper Hot sauce, as needed 2 scallions (white and green), minced Serving Suggestions: Lots of your favorite potato chips Instructions: Preheat the oven to 425 degrees F. In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside. Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.) Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight. When ready to serve top with the fried onions. Serve with chips.