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Turkey Sausage Patties 1 1/2 pounds turkey sausage 1 cup onions, chopped 3/4 cup bread crumbs 2 1/2 teaspoons crushed fennel 1 teaspoon each coriander, bay leaf, crumbled and poultry seasoning Salt and pepper, to taste. Instructions: Turkey sausage is great because it's lean. However, it's a little less flavorful so you need to season it well. Combine all ingredients and make into patties that are not too big, and be careful not to overcook them.;
Browned Butter Cookie Jam Pies 1 stick (8 tablespoons) salted butter 3/4 cup sugar 1/3 cup salted butter, softened 1/2 teaspoon grated orange zest 1/2 teaspoon vanilla 1 large egg 4 teaspoons milk 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt Nonstick cooking spray, for the muffin tins 24 teaspoons raspberry jam Instructions: For the browned butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes. Measure out 1/3 cup for the cookies. For the cookies: To a mixer fitted with the paddle attachment, add the sugar, regular butter, orange zest, vanilla and 1/3 cup browned butter and cream together thoroughly. Add the egg and beat until light and fluffy. Mix in the milk. Sift together the flour, baking powder and salt in a bowl, then blend it into the creamed mixture. Divide the dough in half, slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes). The dough needs to be chilled. Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Pinch off pieces of dough and press into the base of the muffin tin cups to make shells. Bake until golden brown, about 12 minutes. Let cool for 5 minutes. Remove the bases from the tins, spoon 1 teaspoon raspberry jam onto each and serve.
Quick Bread-and-Butter Pickles 1/2 cup light brown sugar 1 teaspoon mustard seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole allspice 1/4 teaspoon ground turmeric 1 clove garlic, peeled and cracked 1 small onion, thinly sliced Kosher salt 4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds 1 cup distilled white vinegar Instructions: Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.
Tilapia Sliders 1 (14 oz) package SeaPak® Tilapia Tenders 6 prepared dinner rolls 1 tomato, sliced 1 onion, sliced Your favorite kind of cheese, sliced Your preferred sauce, try Ketchup, Honey Mustard, Buffalo Sauce or Mayo Instructions: PREHEAT oven to 425 degrees F. PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions. SLICE each roll in half to create a top and bottom bun. PLACE one fully cooked tilapia tender on the bottom-half of each roll. TOP with cheese, lettuce, onion, tomato and sauce, as desired. FINISH the sliders by adding the top bun, and enjoy!
Mushroom Pesto Crostini 1 ounce dried porcini mushrooms 8 ounces white button mushrooms, quartered 1/2 cup walnuts, toasted 2 garlic cloves 1 1/2 cups fresh Italian parsley leaves 3/4 cup olive oil 1/2 cup freshly grated Parmesan Salt and freshly ground black pepper 36 slices (1/2-inch-thick) baguette bread Instructions: Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water. Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped. Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms. Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes. Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.
Chicken a la Polly Kohen 2 tablespoons vegetable oil 1 (3 to 4-pound) whole chicken, quartered Kosher Salt Freshly ground black pepper 1 small onion, medium diced 2 to 3 cloves garlic, minced 12-ounces chili sauce 1/2 cup raisins 1/2 cup dark brown sugar 1/2 cup sherry 1/4 cup water 8-ounces canned pineapple chunks with half the juice from the can Instructions: Preheat oven to 375 degrees F. Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.
Cookies and Cream Ice Cream Muffins Nonstick cooking spray, for spraying the muffin tin 1 pint (16 ounces) cookies and cream ice cream, melted 1 1/4 cups self-rising flour 15 chocolate sandwich cookies, such as Oreos 2/3 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of the melted ice cream in a small bowl and set aside. Whisk together the remaining melted ice cream with the flour in a medium bowl until smooth. Use a small ice cream scoop (about 2 tablespoons) to spoon the batter into each muffin cup. Place a chocolate sandwich cookie on top of the batter in each cup. Spoon some of the remaining batter on top of each cookie. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Let cool completely in the tin. Meanwhile, whisk together the confectioners' sugar and reserved melted ice cream until smooth and thick. Place the remaining 3 cookies into a small ziptop bag and roughly crush. Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies.
Tomato Soup Cupcakes 2 1/4 cups all-purpose flour 1 1/3 cups sugar 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 (10.75-ounce) can tomato soup 16 tablespoons (2 sticks) unsalted butter, melted 4 large eggs, lightly beaten Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon. In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture to the tomato soup mixture just until combined. In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes.
Herb Marinated Turkey Tenderloins with Avocado Dip 2 turkey tenderloins ½ cup chopped basil ½ cup chopped mint ½ cup chopped cilantro ½ cup chopped parsley 2 cloves crushed garlic 2 tsp dry mustard 1 lemon zest ¼ cup olive oil 1 tsp salt ½ tsp black pepper 2 avocados 1 clove garlic 2 tbsp fresh lime juice 2 green onions ¼ cup cilantro 1 tsp ground cumin Baby vine tomatoes ½ english cucumber ¼ red onion Handful of fresh mint 1 tbsp rice wine vinegar 2 tbsps olive oil Instructions: 1.Mix together the herbs, garlic, mustard, lemon zest, oil and salt and pepper. Add the tenderloins to the mixture and marinate for at least 4 hours. 2.Preheat the oven to 400°F. Place the tenderloins on a baking sheet lined with foil and bake for 15 to 18 minutes. Use a thermometer to ensure the turkey is cooked to 165°F. Cover with foil and let them rest for 10 minutes. 3.To make the avocado dip place the avocados, garlic, lime juice, green onions, cilantro, cumin and salt and pepper in the food processor and blend until smooth. Season with salt and pepper. 4.While the turkey is resting, place a vine of baby tomatoes on a baking sheet and sprinkle with olive oil, salt and pepper. Broil for 5-8 minutes. 5.Serve with a cucumber salad - seed and cut the cucumber, slice the red onion, toss together with oil, vinegar and fresh mint. For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer
Grilled Peach Crumble 1/2 cup all-purpose flour 1/2 cup rolled oats 1/2 cup chopped pecans 3 tablespoons brown sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 vanilla bean, split and seeded 1/2 cup (1 stick) unsalted butter, cubed and kept cold 2 pounds ripe peaches (about 4 peaches), pitted and halved 2 tablespoons olive oil Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat. Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week. Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture. Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.
Citrus Tart with Shortbread Almond Crust 4 large eggs 2 tablespoons heavy cream 3/4 cup granulated sugar 2/3 cup clementine juice (or substitute with orange juice) 2/3 cup grapefruit juice 3 tablespoons cornstarch Shortbread Almond Crust, prebaked, recipe follows Citrus Whipped Cream, for topping, recipe follows 1 tablespoon citrus zest (clementine, orange or grapefruit), for sprinkling 5 ounces shortbread cookies 1 cup whole almonds 1/3 cup granulated sugar 1/4 teaspoon cinnamon 1/4 teaspoon salt 6 tablespoons unsalted butter, melted 1 1/2 cups heavy cream 3 tablespoons confectioners' sugar 1 tablespoon citrus zest (clementine, orange or grapefruit) Instructions: Add the eggs and cream to a medium bowl and whisk together until combined. In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes. Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight. Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest. Preheat the oven to 350 degrees F. Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together. Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes. Cool completely on a wire rack before filling. In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.
Deconstructed Pork Wellington All-purpose flour, for dusting 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed 2 tablespoons Dijon mustard 1 tablespoon coarsely ground black pepper One pork tenderloin (about 1 1/4 pounds) Salt 2 tablespoons olive oil, plus more if needed 1 cup chicken stock 1/4 cup apple juice 2 tablespoons fig jam 2 tablespoons unsalted butter Salt and ground black pepper 1 tablespoon unsalted butter 1 tablespoon olive oil 1 small onion, diced 1 shallot, minced 2 cloves garlic, minced 1 pound mixed wild mushrooms, chopped Salt and ground black pepper Small parsley sprigs, for garnish Instructions: Preheat the oven to 350 degrees F. Sprinkle some flour on the countertop and unroll the puff pastry. With a rolling pin, roll out the puff pastry slightly, so it is large enough to cut out 6 circles with a 3-inch ring cutter. Cut out 6 circles and place them on a baking sheet. Bake the circles until they're puffy and golden. For the pork: Increase the oven temperature to 375 degrees F. In a bowl, mix together the mustard and pepper. Coat the pork in the mixture. Season with salt. Heat the oil in a large, oven-proof skillet over medium-high heat. Sear the pork until browned on all sides, adding more oil if necessary. Transfer the skillet to the oven and roast until cooked through, 8 to 10 minutes. Remove the pork from the skillet and keep warm. For the sauce: Place the same skillet used for the pork over medium heat, add the chicken stock and apple juice and cook, scraping up any browned bit from the bottom of the skillet. Stir in the fig jam and let simmer 2 minutes. Stir in the butter and cook 1 more minute. Taste and season with salt and pepper. Keep the sauce warm. For the mushrooms: In a second skillet (or the cleaned out skillet from the pork), heat the butter and oil over medium heat. Add the onion, shallot and garlic and saute for 5 minutes. Stir in the mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes. Season with salt and pepper. To serve: Slice the pork into 1-inch-thick medallions. Place a puff pastry circle on each plate, then top with a circle of mushrooms and a slice of pork. Spoon some sauce over the top and garnish with a small sprig of parsley.
Talluto's Spinach Gnocchi 1 pound whole milk ricotta, drained to remove excess moisture 10 ounces finely chopped spinach, excess moisture removed 2 large eggs 1 1/4 to 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1/8 teaspoon white pepper 1/8 teaspoon nutmeg Instructions: Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky. Turn the dough onto a floured work surface. Divide the dough into workable pieces. With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter. Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape. In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking. As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more. Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.
Shane's Sweet and Sour Meatballs 1 pound cooked and frozen meatballs, thawed Two 8-ounce cans pineapple chunks, drained, juice reserved 1/2 cup Dijon mustard 1 diced red or white onion 1/2 cup chopped green onion 6 cloves chopped garlic Sweet and Sour Sauce, recipe follows Coarse black pepper 4 cups ketchup 1/4 cup water 2 tablespoons Worcestershire sauce 1 cup sugar 1/4 cup white vinegar Black pepper (about 2 tablespoons) 2 tablespoons pineapple juice Instructions: Preheat oven to 350 degrees F. In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper. Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot. In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.
Foil-Packet French Bread Pizzas 1 clove garlic, grated 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 loaf soft French or Italian bread (14 to 18 inches long), split lengthwise, then halved crosswise 1 cup shredded whole-milk mozzarella cheese 1 cup whole-milk ricotta cheese 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes Kosher salt 1/2 cup sun-dried tomatoes in oil, drained and chopped 4 cups baby arugula 1/2 cup marinated artichoke hearts, drained and chopped 2 ounces thinly sliced prosciutto, torn Instructions: Preheat a grill to medium. Stir together the grated garlic and olive oil in a small bowl, then brush on the cut side of the bread pieces. Top with the mozzarella, then the ricotta (about 4 small dollops per piece of bread). Sprinkle with the oregano, red pepper flakes and a pinch of salt. Scatter the chopped sun-dried tomatoes on top. Place each piece of bread on an 18-inch-long sheet of heavy-duty foil. Bring the two short ends of the foil together and fold twice; fold in the sides to seal. Grill the foil packets, covered, until the bottom of the bread is toasted and the cheese is melted, 8 to 10 minutes. Meanwhile, toss the arugula, artichokes and a pinch of salt in a bowl. Carefully open the foil packets and top the pizzas with the prosciutto and arugula salad; drizzle with olive oil.
Mom's Banana Bread with Chocolate Chips 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs, slightly beaten Juice of 1/2 orange (about 3 tablespoons) 1 cup sugar 1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature 3 ripe bananas, mashed 3 tablespoons mini chocolate chips 2 tablespoons confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners' sugar.
Maple-Walnut Cheesecake 1 sleeve graham crackers (about 9 crackers) 3/4 cup walnut pieces (preferably black walnuts) 1/3 cup packed light brown sugar 4 tablespoons unsalted butter, melted Pinch of freshly grated nutmeg Pinch of kosher salt For the filling: 4 8-ounce packages cream cheese, at room temperature 1/2 cup granulated sugar 4 large eggs 3 tablespoons all-purpose flour 1/2 cup heavy cream 1 tablespoon fresh lemon juice 1/4 teaspoon maple extract 3/4 cup pure maple syrup Instructions: Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely. Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute. Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
Frittata with Potato and Prosciutto 4 tablespoons olive oil 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes 1/2 onion, chopped 2 garlic cloves, minced Salt and freshly ground black pepper 6 large eggs 1/4 cup heavy cream 1/4 cup grated Parmesan 2 ounces sliced prosciutto, coarsely chopped 2 tablespoons chopped fresh basil leaves 1 baguette, cut into 8 pieces 1/4 cup unsalted butter Instructions: Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes. Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges. Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.
Thyme Griddled Mushrooms 8 large flat field mushrooms Bunch fresh thyme Sea salt and freshly ground black pepper Extra-virgin olive oil 2 teaspoons white wine vinegar Small bunch flat-leaf parsley leaves, finely chopped 1 red chilli, finely chopped 1 lemon, zest finely grated and juiced Balsamic vinegar (optional) Instructions: Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper. Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like.
Tempura Sashimi 6 ounces sushi rice 4 ounces of rice wine vinegar 3 ounces of ground toasted sesame seeds 4 nori seaweed sheets 6 ounces of trimmed and skinned Ahi tuna 6 ounces of Himachi (yellow tail) white tuna 4 spring roll paper wrappers 8 ounces peanut oil 13 ounces wasabi mustard sauce Soy sauce Instructions: Place 6 ounces of sushi rice and 1 pint of cold water in a sauce pot. Bring the ingredients to a boil, cover the sauce pot, then turn down to a simmer. Cook until all the water is gone, and rice is cooked nice and sticky. Then, turn out rice on a film covered sheet pan, and season with rice wine vinegar and sesame seeds. Cover with more clear film wrap. In a toaster oven or regular oven, place nori sheet on a sheet pan at 250 degrees for 30 seconds. Seaweed should be lightly toasted, not crisp, just warm. Lay out the seaweed. Pat the rice on the seaweed with your fingers then place pieces of Ahi or Himachi in the center. With a sushi mat, roll the tuna roll, cutting off excess seaweed, then roll in rice paper. Fry in 350 degree oil for 2 minutes then slice and serve with wasabi and soy sauce.
Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream 4 round mini sponge cakes 1 (11-ounce) can mandarin oranges in light syrup 1/2 cup blueberries 1 cup whipped cream or whipped topping Instructions: Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup. In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.
Iced Coffee with Chile de Arbol and Dark Chocolate 1 cup whole milk 2 ounces bittersweet chocolate, chopped 2 tablespoons packed dark brown sugar, or more to taste 1 whole chile de arbol 3 cups brewed strong coffee 1 block bittersweet chocolate, for garnish, optional Instructions: Combine the milk, chopped chocolate, sugar, and chile de arbol in a medium saucepan and bring to a simmer over low heat, stirring until the chocolate melts and the sugar dissolves. Add the coffee, remove from the heat, and let cool. Cover and refrigerate until cold, at least 2 hours and up to 1 day. Remove the chile before serving. Serve in tall glasses over ice. Grate chocolate on top, if desired.
Grilled Baba Ganoush 2 tablespoons olive oil, plus more for the grill grates 2 pounds eggplant (about 4) 1/4 cup tahini 3 tablespoons lemon juice (from about 1 lemon) 3 cloves garlic, minced Kosher salt Sumac, for sprinkling, optional Fresh pita, for serving Instructions: Preheat a grill to medium high and brush the grates with olive oil. Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they\u2019re charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook\u2019s Note). Transfer to a cutting board and let cool for 5 minutes. Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed. Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.
Chick Pea and Garlic Puree 16-ounce can chick peas, drained 2 tablespoons butter 1 teaspoon minced garlic 1/4 cup half and half or evaporated low fat milk 1 teaspoon grated orange rind Salt and freshly ground black pepper Instructions: Puree chick peas in a food mill or food processor. Melt butter in a small skillet. Add garlic and simmer over low heat until garlic emits a lovely aroma. Add this to the chick pea puree along with half and half and orange rind. Season to taste with salt and pepper and reheat in a double boiler, or over direct heat, stirring constantly.
Citrus Chicken 4 pounds bone-in chicken thighs 3/4 cup freshly squeezed orange juice, about 2 oranges 2 tablespoons grated orange zest 1 teaspoon salt 2 teaspoons freshly cracked black pepper 1 teaspoon chiffonade fresh mint leaves 1 1/2 tablespoons chiffonade basil leaves 3 tablespoons white balsamic vinegar 3 tablespoons minced shallots 1 tablespoon celery seeds Glaze, recipe follows 1 tablespoon olive oil 1 tablespoon minced shallots 1 teaspoon minced ginger 1/2 cup orange marmalade (look for marmalade with small rinds) 1/4 cup sweet chili sauce 1 tablespoon white balsamic vinegar 1/4 cup reserved marinade, strained Instructions: Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours. Preheat the oven to 350 degrees F. Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter. In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
Glazed Sweet Potatoes 4 tablespoons butter, plus 1 tablespoon for greasing 4 medium yams or sweet potatoes, peeled 1/2 cup brown sugar 3 tablespoons maple syrup Freshly grated nutmeg, to taste Instructions: Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter. Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg. Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Pizza Bianca 1 pound purchased pizza dough Flour, for surface 2 teaspoons extra-virgin olive oil 1 tablespoon chopped fresh thyme leaves 3/4 teaspoon good quality coarse salt Instructions: Position the oven rack in the center of the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.
Crescent-Topped Shepherd's Pie 1 lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes 1 cup chopped onions 1 cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon Italian seasoning 1 cup sliced fresh mushrooms (3 oz.) 1/2 cup Green Giant® frozen sweet peas 1 jar (14 oz.) tomato pasta sauce 1 can (8 oz.) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 1 tablespoon butter or margarine, melted 1 tablespoon shredded Parmesan cheese Instructions: Heat oven to 375 degrees F. Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown. Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish. Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese. Bake 18 to 23 minutes or until bubbly and crescents are golden brown. High Altitude (3500-6500 ft): In step 3, add 1/4 cup water with the pasta sauce. In step 4, do not sprinkle with Parmesan cheese. In step 5, sprinkle with Parmesan cheese the last 5 minutes of bake time.
Cauliflower Puree 1 head cauliflower (about 3 pounds), cut into florets 1 Yukon gold potato (about 8 ounces), peeled and diced 1 lemon, zest finely grated Kosher salt and freshly ground black pepper to taste 1 teaspoon extra-virgin olive oil Instructions: Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly. Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.
Eur-Asian Marinated Alaska Salmon 1 cup (about 4 to 6) finely chopped green onions 1/2 cup bottled teriyaki marinade 1/2 cup Reisling wine 1 Tablespoon Dijon mustard 1 Tablespoon minced ginger 1 Tablespoon minced garlic 1/2 teaspoon red chili flakes 4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh or thawed Instructions: Whisk all ingredients except salmon together in a bowl; place in large resealable bag. Add Alaska Salmon; seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Heat oven to 375 degrees F. Transfer salmon and some of the onions to a spray-coated baking dish. Cover pan and roast about 15 minutes, cooking just until fish is opaque throughout. Variation: Place marinated salmon on well-oiled grill preheated to medium-high heat (450 degrees F). Cook 8 to 10 minutes, turning once during cooking. Cook just until fish is opaque throughout.
Tapenade Stuffed Chicken Breasts 1 1/2 cups pitted Kalamata or Nicoise olives 1 tablespoon finely chopped garlic 1 tablespoon capers, finely chopped 2 anchovies, rinsed, dried and chopped 1 lemon, zested and juiced, zest finely chopped and juice set aside 1/2 cup to 3/4 cup pure olive oil, plus 2 to 3 tablespoons to saute chicken 8 chicken breasts, preferably boneless with skin Salt and pepper, to taste Instructions: Place the olives, garlic, capers, anchovies and lemon zest in food processor. Process until well mixed together. Stop machine and scrape down ingredients. Turn back on and drizzle in olive oil until a paste is formed. You should add enough oil to bind the mixture, but not too much so as to make it oily. Taste for seasoning. Add the lemon juice and process for a few more seconds. You might want to balance it with additional garlic, capers or anchovy, if desired. Preheat oven to 350 degrees. Gently loosen the skin of the chicken breasts, without removing it. Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken. Use your fingers to even it out under the skin. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. When pan is hot, place the chicken breasts in, skin side down. Saute until golden brown. Turn them over and cook for no more than 1 minute. Remove to baking dish and season lightly with salt and pepper. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Remove the breasts from oven and let cool to room temperature before refrigerating. May be ser
Strawberry Lemon Crush 1/2 cup super fine sugar 1/2 cup fresh lemon juice 1/2 cup water 1 cup stemmed and halved strawberries 1 cup unflavored sparkling water or soda water Cracked ice Fresh mint sprigs, garnish Instructions: In a 2 cup measuring cup, combine the sugar, lemon juice, and water and stir to dissolve the sugar. In the bender, combine the strawberries and sweetened water. Puree on high speed until smooth. Add the sparkling water and pulse to incorporate. Taste and add more sugar if desired, and pulse to incorporate. Place cracked ice in 2 tall Collins glasses. Pour the strawberry crush over the ice, garnish with mint sprigs, and serve.
Nori Dusted Alaska Halibut 4 each Alaska halibut, skinless 4oz fillets 4 each Nori, sheets 7\x 8\ 1 tsp Pepper, black, ground 1 Tbsp Oil, vegetable 1/2 cup Thai sweet chili sauce 1 fl oz Soy Sauce, low sodium 1/4 cup Honey 1/4 cup Vinegar, rice wine 1 cup Cabbage, red, shredded 1 cup Cabbage, green, shredded 1 cup Carrots, matchstick 1/4 cup Cilantro, fresh, leaves 1 Tbsp Sesame seeds 3 cups Sushi Rice, brown, cooked Instructions: 1. Preheat large saute pan over medium-high heat. 2. Place nori and pepper into spice grinder until well ground. 3. Thoroughly cover fillets with nori mixture. 4. Add oil to saute pan and cook fillets approximately 2-3 minutes on each side until fillet is cooked. 5. Reserve fillets for slicing. 6. In a mixing bowl, combine chili sauce, soy sauce, honey, and vinegar. Reserve half. 7. With remaining sauce, add red and green cabbage, carrots, cilantro, and sesame seeds. Toss well. 8. Serve slaw and sushi rice on plate with sliced fillet atop, drizzled with reserved sauce.
Berry Amazing Cooler 1 (4-serving size) package strawberry gelatin (recommended: Jell-o) 1 cup boiling water 1 cup strawberry juice (recommended: Kearn's) 1 cup peach juice (recommended: Kearn's) 1/2 cup pear juice (recommended: Kearn's) Ice cubes, optional 1 1/2 cups vodka, optional Peach and pear slices, for garnishing Instructions: In a large heatproof pourable container, dissolve gelatin in boiling water. Add juices and vodka, if using, and stir to combine. Pour over ice cubes into tall glasses and garnish with peach or pear slices.
Seared Snapper with Vidalia Onions and Bean Ragout 1 cup cranberry beans 6 cups water 2 tablespoons olive oil 2 ounces pancetta, diced 1 medium onion, coarsely chopped 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 1 tablespoons sherry vinegar 3 to 4 cups chicken stock 1 bouquet garni (parsley, thyme and bay leaf) 1 tablespoon salt 2 tablespoons olive oil 4 ounces chanterelles, trimmed 2 plum tomatoes, chopped 1 medium Vidalia onion or any sweet variety onion, thinly sliced 2 tablespoons olive oil 1 tablespoon olive oil 2 tablespoons minced shallots 1 cup sherry 1/2 cup veal stock 1/3 cup heavy cream 1/2 cup reserved bean liquid Salt 2 (6-ounce) snapper fillets, skin on 1 tablespoon olive oil Salt White pepper 1 sprig rosemary Instructions: For the Bean Ragout: Soak the beans in water overnight. Drain and reserve. In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly browned. Add the onions, carrots, and celery and saute until lightly golden brown, about 5 to 8 minutes. Add the reserved beans, vinegar, stock, bouquet garni, and salt. Bring to a boil, then lower to a simmer. Cook until just tender, about 40 minutes. For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of olive oil. Add the chanterelles and saute for 5 minutes or until golden brown. Add the tomatoes and saute another 3 minutes. Taste and adjust seasoning with salt and pepper. Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil until crisp and golden in color. Reserve. For the Sauce: In a saucepan, over medium heat, add oil. When oil is hot, add shallots and saute until translucent. Deglaze with sherry and reduce in half. Add veal stock, cream, and some of the bean cooking liquid and continue to reduce until thick. Taste, and adjust seasoning with salt and pepper. For the Fish: Season fish with salt and pepper. In a non-stick saute pan, heat the olive oil until smoking. Sear fillets, skin side down for 3 minutes and golden in color. Add rosemary sprigs to oil. Turn fish over and cook on other side until translucent. To serve: divide the onions and place in center of each serving plate. Add the bean ragout on the side and place the seared fillet in center on top of onions and bean ragout. Top with the chanterelles. Coat with sauce.
\Priceless\ Cupcakes Nonstick oil spray 1 cup dried cherries 1/3 cup sugar One 8.8-ounce package shortbread cookies 1/2 stick softened butter 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup extra-brute cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk, shaken 1/2 cup heart healthy olive oil blend, such as Smart Balance 1 teaspoon natural cherry extract 1 teaspoon Madagascar vanilla extract 2 eggs, at room temperature 1 cup espresso (2 teaspoons espresso powder mixed into 1 cup cold water) One 21-ounce jar Amarena cherries in syrup 1 cup milk chocolate 2 sticks salted butter, chilled 1/4 cup sour cream 1 teaspoon vanilla extract 1 1/4 cups sifted confectioners' sugar 1 cup dark chocolate for candy making Edible ink 1 ounce gold dust 1 cup assorted metallic chocolate pearls Instructions: Preheat the oven to 350 degrees F degrees. Line two 2 dozen mini-cupcake pans with cupcake metallic or paper liners and spray with oil spray. For the crust: In a food processor fitted with the blade attachment, add the cherries, sugar, cookies and butter. Then pulse until it's a paste that sticks when pinched with your fingers. Press 1 tablespoon of the crust into the prepared pans. For the cupcakes: Sift the granulated sugar, flour, cocoa, baking soda, baking powder and salt into the bowl of an upright mixer fitted with the paddle attachment. In another bowl, combine the buttermilk, oil blend, extracts and eggs with a whisk until fully combined. With the mixer on low speed, slowly add the wet ingredients to the dry until fully combined. With the mixer still on low, slowly add the espresso and stir just to incorporate, scraping the bowl with a rubber spatula. Using small ice cream scoop, fill the prepared pans three-quarters of the way full with batter. Drop 1 cherry drained of its juice into the center of each cupcake. Bake and cool the cupcakes completely; the metallic liners bake for 11 minutes and the paper liners bake for 9 minutes. For the frosting: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool until lukewarm, 5 to 15 minutes. In a large bowl, beat the butter until creamy with an electric hand mixer on medium speed, about 3 minutes. Add the sour cream, vanilla and confectioners' sugar, and beat until smooth. Add the melted cooled chocolate and beat until creamy and of a desired consistency. Fill a pastry bag fitted with a small round tip and reserve for assembly. For the chocolate pieces: Melt the chocolate in a double boiler as above. Line mold(s) on a sheet tray. Using a spoon, fill the mold(s) to the brim with chocolate. Place in the freezer and leave for 3 minutes. When you take them out, turn your mold gently over a sheet tray. The chocolates should come out without too much trouble, but if you find them getting stuck, tap the mold firmly against the counter or flex the mold a little, and that should free them. Transfer edible ink that reads \priceless\ by pressing the words lightly on the chocolate to adhere. Finish by painting a thin layer of gold dust on the edges of the priceless tag. To assemble: Generously frost the top of each cupcake with the chocolate sour cream frosting. Adorn with priceless tags and sprinkle with chocolate metallic pearls.
Pasta with Greens and Roasted Garlic 12 ounces dry orecchiette 1 1/2 pounds (2 bunches) broccoli rabe 4 to 6 garlic cloves, peeled and left whole 1/3 cup extra virgin olive oil 1/2 cup chicken broth 1/2 teaspoon dried red pepper flakes 2 cups cooked drained cannellini beans Salt Slab of Fresh Parmesan cheese Instructions: Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through. Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.
Cleveland Stuffed Potatoes 6 small russet potatoes (6 to 8 ounces each) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 6 ounces kielbasa, diced 1 tablespoon vegetable oil 4 cups coleslaw salad mix 2 tablespoons unsalted butter 4 scallions, chopped, 3 tablespoons of the sliced greens reserved for garnish 2 cups shredded mozzarella About 1/2 cup barbecue sauce Instructions: Preheat the oven to 400 degrees F. Poke the potatoes, place on a parchment-lined baking sheet and rub all over with the olive oil and a generous sprinkling of salt and pepper. Bake until a paring knife easily pierces the flesh, about 1 hour. Let cool slightly. Put the kielbasa in a large skillet with the veggie oil and then turn the heat to medium. Cook, stirring occasionally, until the fat starts to render, and the sausage is golden in places, about 5 minutes. Add the coleslaw mix and stir until just wilted, about 2 minutes. Transfer to a large bowl. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch-thick wall of potato and skin so they hold their shape. Add the potato flesh to the bowl with the kielbasa mixture and stir in the butter, scallions, 1 cup of the mozzarella, 1/4 cup of the barbecue sauce and 1 teaspoon salt. Season with salt and pepper. Put the potato boats on the baking sheet and spoon the filling into them. Sprinkle the remaining cheese evenly over the tops. Bake until the cheese is melted and the tops are browned in spots, about 20 minutes. Brush with the remaining barbecue sauce, top with the reserved scallions and serve immediately.
Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan 2 pounds Brussels sprouts, trimmed and halved lengthwise 4 ounces pancetta, chopped 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Kosher salt and freshly cracked black pepper 2 tablespoons lemon juice 2 teaspoons lemon zest Shaved Parmesan, for garnish Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, toss together the Brussels sprouts, pancetta, olive oil, garlic, and some salt and pepper. Spread the sprouts in an even layer on a sheet tray or roasting pan. Place in the oven and roast, stirring once halfway through, until the sprouts are tender and slightly browned, 18 to 20 minutes. Remove from the oven and transfer to a serving dish. Toss with the lemon juice and zest. Garnish with shaved Parmesan.
Slow Cooker Banana Upside Down Cake 5 tablespoons unsalted butter, in small pieces, plus more for the cooker 3/4 cup firmly packed dark brown sugar, plus for lining the cooker 3 tablespoons dark rum 2 pounds ripe medium bananas (about 6), peeled and halved lengthwise 3/4 cups cake flour 3/4 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 4 tablespoons unsalted butter, softened (1/2 stick) 2/3 cups sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 2 tablespoons whole milk, at room temperature Ice cream for serving Instructions: Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter. Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more. Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas. Slice or spoon cake into bowls and serve with ice cream, if desired.
Grilled Spiny Lobsters with Bahamian Curry Sauce 3 tablespoons ancho chile powder 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground fennel 1 teaspoon ground cardamom 2 teaspoons ground turmeric 1 teaspoon ground cloves 1 teaspoon ground black pepper 1 teaspoon ground chile de arbol 2 tablespoons canola oil 1 large red onion, coarsely chopped 1 (2-inch) piece fresh ginger, peeled and chopped 3 cloves garlic, chopped 2 to 3 tablespoons Mesa Curry Mix (depending on how spicy you like it) 1 cup white wine 3 cups lobster stock 1 cup unsweetened coconut milk 1 tablespoon honey Salt and freshly ground black pepper 1/4 cup chopped cilantro leaves 4 (10 to 12 ounce) spiny lobster tails Canola oil Kosher salt and freshly ground black pepper Wooden skewers, soaked in water for 30 minutes Instructions: In a small bowl, combine all of the spices. Transfer to a sealed container and store for up to 1 month. Bahamian Curry Sauce: For Bahamian Curry Sauce: Heat the oil in a medium Dutch oven over high heat. Add the onions and ginger and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the Mesa Curry Mix and cook for 2 minutes. Add the white wine and cook until reduced by half. Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. For Spiny Lobsters: Preheat the grill to high. In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque. Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper. Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through. Serve with the Curry Sauce.
Confit de Canard 2 fatty ducks (or 4 sets of thighs and drumsticks) 1/3 cup Kosher salt (about 4 teaspoons per pound of duck, half for short preserving periods) 4 shallots, minced 3 tablespoons parsley, minced 1/2 teaspoon thyme leaves, crumbled 1 bay leaf, crumbled 2 teaspoons white peppercorns, crushed 2 quarts rendered poultry and pork fat 1 garlic head, halved and stuck with 2 cloves 2 cups pork lard for storing the confit (only if there is not enough duck fat) Instructions: Quarter the ducks and remove the backbones. Cut and trim off as much fat as possible. Grind any excess skin and all the fat in a food processor, place in a deep saucepan with 1 cup water and render the fat (simmer it over low heat for about 45 minutes, uncovered), strain, and reserve. Cut each breast into halves with the wings attached. Roll each piece of duck in the salt and place it in a large stainless glass or earthen bowl. Sprinkle each piece of duck with a mixture of the shallots, herbs, and spices and scatter any remaining salt over the top. Cover loosely and refrigerate 24 hours. NOTE: This may be cut down to a few hours if it is to be eaten within a week or two. Rinse quickly, then wipe the pieces of duck to remove all the salt, herbs, spices, and liquid. Heat the strained fat in a deep, wide kettle. Add the duck, 1/2 cup of water, the halved garlic head, and enough rendered poultry or pork fat to cover. Bring the mixture to a boil. Lower heat and cook at a simmer for 1 1/2 hours, or until the duck flesh can be easily pierced with a straw. Do not let the mixture boil. Remove the duck, drain and discard any loose bones. Strain the warmed fat. Put about 1 cup of warmed fat into each of the bowls or mason jars intended for storage of the confit and cool in order to congeal the fat. Arrange the duck pieces in the containers without compacting them. Strain the remaining fat, tepid but not hot, over the duck to cover. The pieces of duck must be completely submerged in the fat. Cover and chill until solid. Cover with a layer of melted lard. Cover tightly with a glass top or with plastic wrap and store in a cool place such as a cold cellar or the refrigerator. Leave to ripen at least 1 month. It keeps well for 6 months. To use the confit, set the jars or bowl in a warm oven. When the fat softens, remove pieces desired. Return jar or bowl to the refrigerator. Be sure all of the remaining pieces are covered with fat. The duck can be served at room temperature or warmed in an oven, then Sauteed to crisp the skin.
Parsley and Parmesan Petal Salad 1 pink shallot 1 clove garlic 3 large handfuls fresh flat-leaf parsley leaves Parmesan wedge Lemon zest and juice Olive oil Salt and pepper Instructions: Mince the shallot and garlic and put in a large bowl. Add the parsley. Shave the Parmesan over the bowl using a vegetable peeler. Grate over a little lemon zest and add a squeeze of juice. Drizzle with olive oil. Season with salt and pepper, and taste. Correct the seasonings and serve.
Sweet Chile Garlic Wings 3 pounds chicken wingettes and drumettes Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 3 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1/2 cup apricot jam 2 tablespoons light brown sugar 2 teaspoons soy sauce 1 to 2 teaspoons sriracha 3 tablespoons chopped fresh chives Instructions: Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper. Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl. When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.
Honey Lemon Blueberry Ice Pop 1/2 cup honey 1/4 cup fresh lemon juice Two 6-ounce containers lemon or lemon chiffon low-calorie nonfat yogurt (90 calories each) 1 1/2 cups blueberries Instructions: Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes. Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.
Piazza Pasta 1 tablespoon olive oil 1 teaspoon garlic, chopped 1/2 teaspoon capers 1/4 cup sun-dried tomatoes 1 tablespoon black olives, sliced 1/2 cup broccoli, chopped 1/4 cup carrots, julienne 6-ounce chicken breast, grilled and chopped 12 ounces penne pasta, cooked al dente 4 ounces pureed red peppers Freshly grated Parmesan Instructions: In a saute pan add olive oil, garlic, capers, sun-dried tomatoes, sliced black olives, broccoli and carrots, saute for 2 minutes. Add chicken and pasta, saute for 3 minutes. Add red pepper sauce and saute for 3 minutes. Top with freshly grated Parmesan.
Macaroni and Cheese with Pork, Fire-Roasted Tomatoes and Broccoli 3 teaspoons granulated garlic 3 teaspoons dry mustard Kosher salt 1 pork tenderloin, trimmed (about 1 pound) 2 tablespoons olive oil, plus more for oiling the grill grates 2 cups 1-inch broccoli florets (about 8 ounces) 2 cups cherry tomatoes Freshly ground black pepper 6 cups half-and-half 3/4 pound elbow macaroni (about 3 cups) 3 cups Sargento Chef Blends Shredded 4 State Cheddar (12 ounces) 2 tablespoons unsalted butter, cut into small pieces Instructions: Prepare a grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the tenderloin). Line part of the direct-heat side with foil. Combine the granulated garlic, mustard and 3 teaspoons salt in a small bowl, and rub all over the tenderloin. Generously oil the uncovered grill grates, and grill the tenderloin over direct heat (not on the foil), turning occasionally, until well marked, about 12 minutes. Move the tenderloin to the indirect heat, cover with the lid and cook, turning occasionally, until a thermometer inserted in the thickest part registers 145 degrees F, about 14 minutes more. Transfer to a cutting board, let rest a few minutes, then cut into 1/2-inch chunks. Meanwhile, toss the broccoli and tomatoes with the oil, 1 teaspoon salt and a few grinds of pepper. Grill on the foil, turning occasionally, until the tomatoes are charred and starting to burst, 6 to 10 minutes, and the broccoli is charred and tender, 10 to 15 minutes. Transfer to a large bowl. Cut the tomatoes in half. Bring the half-and-half and macaroni to a boil in a large pot over medium heat, stirring frequently. Continue to cook, stirring, until the macaroni is tender and the half-and-half has thickened to the consistency of heavy cream, about 5 minutes. Remove the pot from the heat, and stir in the Cheddar, butter and 1 tablespoon salt. Stir until smooth, thick and creamy. Add the grilled pork and vegetables, stirring to incorporate. The mixture will thicken as it sits; adjust the consistency as needed with hot water before serving.
Roasted Leg of Lamb with Red Onions and Sour Cherries 1 (6-pound) leg of lamb, fat trimmed, boned out, rolled and tied by your butcher 1/4 cup extra-virgin olive oil, plus more as needed 1/2 cup freshly ground black pepper, plus more as needed 1 cup chopped fresh basil leaves Kosher salt 4 medium red onions 1/2 cup red wine 1/4 cup balsamic vinegar 1 cup beef stock 1 cup dried sour cherries, reconstituted in hot water; then drained 1 tablespoon butter Instructions: Preheat oven to 400 degrees F. Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the lamb sit at room temperature for at least 20 minutes. Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized. The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes. Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan. Add the beef broth and reduce until sauce reaches desired consistency. Whisk in the sour cherries and butter. Season with salt and pepper and serve with slices of lamb and red onions.
Easy Skillet Pork Tenderloin with Jalapeno Mango Sauce 2 white sweet potatoes (about 1 1/4 pounds), peeled and chopped 2 large eggs 1 mango, peeled and chopped 1 small red jalapeno pepper, chopped 4 scallions, sliced 1/4 cup vegetable oil 3 tablespoons apple cider vinegar 1 tablespoon plus 1 teaspoon packed light brown sugar Kosher salt and freshly ground pepper 1 large pork tenderloin (about 1 1/4 pounds), trimmed 2 teaspoons ground allspice 1/4 cup dijonnaise (or dijon mustard mixed with mayonnaise) Instructions: Preheat the oven to 375 degrees F. Put the sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside. Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 tablespoons each water and vegetable oil, 1 tablespoon vinegar and 1 teaspoon brown sugar in a food processor; season with salt and pepper. Set aside. Slice the pork lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1 inch thick. Season with salt and pepper; rub with the remaining 1 tablespoon brown sugar and the allspice. Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes. Remove to a board; let rest. Peel and chop the eggs. Whisk the dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 teaspoon salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.
Braised Duck with Red Curry 2 (5 pound) ducks Salt and freshly ground black pepper 1/4 cup rendered duck fat or vegetable oil 16 medium shallots, thinly sliced 8 garlic cloves, minced 2 tablespoons freshly grated ginger 1/4 cup Thai red curry paste 5 cups brown duck stock or chicken stock 1/4 cup fish sauce 1 (14ounce) can coconut milk 3 tablespoons palm sugar or brown sugar 1/4 cup fresh lime juice 2 bunches cilantro, chopped, stems trimmed 2 limes, peeled and diced 1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced along diagonal Instructions: Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper. Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes. With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.
Chicken Nacho Soup 1 tablespoon tomato paste 1 14.5-ounce can diced tomatoes (preferably fire-roasted) 1 large russet potato, peeled and diced 1 zucchini, cut into 3/4-inch pieces 1/2 white onion, finely diced 1 small jalapeno pepper, finely chopped, plus slices for topping (remove seeds for less heat) 1 clove garlic, finely chopped 1 teaspoon dried oregano 1/2 teaspoon ground cumin 3 sprigs cilantro 1 15-ounce can hominy, drained and rinsed 3/4 cup crushed tortilla chips, plus whole chips for topping 4 cups low-sodium chicken broth Kosher salt 1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces 8 ounces American cheese, diced 1/2 cup milk Instructions: Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes. Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.
Ketchikan Stuffed Mushrooms 1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms 1 pound chorizo sausage, casings removed 3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces 32 large white button mushrooms (about 16 ounces), cleaned and stems removed Salt and pepper 1/2 cup Parmesan Instructions: Heat a small amount of canola oil in a saute pan over medium-high heat. Add the sausage meat and brown. Drain off any excess fat and add spinach. Cook together until flavors integrate and spinach softens, 3 to 5 minutes. Remove from heat and let cool. Preheat oven to 400 degrees F. Season mushroom caps with salt and pepper and toss with canola oil. Stuff mushroom caps with sausage/spinach mixture and sprinkle with Parmesan. Brown in oven and serve.
Hot Chicken Biscuits with Mama's White Gravy 2 eggs 2 cups buttermilk 2 tablespoons hot sauce, such as \Louisiana\ 3 cups all-purpose flour 2 cups cornstarch 2 tablespoons salt 1 tablespoon black pepper 1 pound chicken cutlets 3 to 4 cups solid vegetable shortening 4 tablespoons (1/2 stick) butter 1/4 cup all-purpose flour 2 cups milk Salt and freshly ground pepper Salt and freshly ground pepper 8 tablespoons (1 stick) butter, melted 1 tablespoon cayenne 1 tablespoon paprika 1 tablespoon brown sugar 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder Pickle slices 8 Angel Biscuits, cut in half, recipe follows 5 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 5 tablespoons sugar 1/4 cup warm (90 to 110 degrees F) water 1/2 ounce (2 packages) active dry yeast 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted 2 cups buttermilk Instructions: For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish. In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper. Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.) Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper. For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder. To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately. Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter. Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.
Toby's Mussel Chowder 1 cup white wine 1 tablespoon butter 1 tablespoon chopped garlic 1 tablespoon dried basil, plus 1 tablespoon 2 to 3 pounds mussels, scrubbed and debearded 1/4 pound bacon, chopped 2 cups chopped onions 2 cups chopped celery 4 cups (1/2-inch dice) potatoes 1/4 teaspoon dried thyme 2 cups clam juice or fish stock 2 teaspoons salt 1 teaspoon pepper 1 to 2 cups milk (depends on how thick you want chowder) Instructions: Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed. In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.
Shrimp Cocktail Vincente 1 pound fresh shrimp, 50 to 60 per pound size, unpeeled 2 teaspoons vegetable oil 3/4 cup chopped plum tomato 1/4 cup chopped yellow onion 1 clove garlic, sliced 1/4 bunch cilantro, chopped 1 jalapeno, chopped 1/2 lime, juiced 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 quart water 1 cup pico de gallo, see Cook's Note* 1 cup reserved shrimp stock 1 cup prepared cocktail sauce 1 large ripe avocado, peeled and diced Lettuce leaves, for garnish Lime slices, for garnish Tortilla chips, for garnish Instructions: For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour. In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.
Veal Milanese 4 boneless veal shoulder chops, no more than 1-inch thick Salt and pepper 1/2 cup all-purpose flour 2 beaten eggs 1 cup bread crumbs 1/2 cup grated cheese, Parmigiano or Romano 1/2 teaspoon ground or grated nutmeg Olive oil, for frying 3 vine ripe tomatoes, chopped 1/2 small to medium yellow skinned onion, chopped \u2013 about 1/2 cup 1 cup basil leaves, torn or shredded A drizzle extra-virgin olive oil Coarse salt 1/2 lemon, cut into wedges Instructions: Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg. Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats. Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges. Top veal with a little squeeze of lemon juice and raw sauce and enjoy.
Egusi Stew 4 cloves garlic 2 small red bell peppers, chopped 2 plum tomatoes, chopped 1 small onion, chopped 1 habanero pepper, optional 1/2 cup dried herring (also called bonga fish or bony fish) 1/2 cup red palm oil (see Cook's Note) 2 tablespoons ground dried crayfish or ground dried shrimp 1 teaspoon iru (locust beans), rinsed 1 teaspoon chicken bouillon powder, such as Knorr\u2019s Kosher salt 1 cup ground egusi 1 cup chicken broth or water 1 pound cooked meat or fish, such as stewing hen, cut into pieces (see Cook's Note) 1 cup finely chopped collard greens 1/2 cup dried uziza leaves, rinsed (see Cook's Note) Pounded yam, fufu or steamed white rice and sweet plantains, for serving Instructions: Process the garlic, bell peppers, tomatoes, onion and habanero, if using, in a blender or food processor for 30 seconds. Split the dried fish into quarters, remove or peel out the bones (using tweezers if necessary) and discard. Break into bite-size pieces. Set aside. Heat the palm oil in a large pot over medium heat. Add the bell pepper mixture and stir to combine. Cover and let simmer until fragrant, about 3 minutes. Add the reserved dried fish, ground crayfish, iru, bouillon powder and 1/2 teaspoon salt. Stir to combine. Cover and let simmer, stirring occasionally, until reduced slightly, about 10 minutes. Mix the egusi with 1/3 cup water in a small bowl. Stir to combine until a thick white paste forms. Add the chicken broth to the stew and stir. Use a tablespoon to scoop the egusi paste and place dollops of it over the stew. Do not stir. Cover and let the egusi cook until it forms clumps, about 10 minutes. Stir the clumps of egusi and mix them thoroughly into the stew; the stew will have a lumpy white appearance. Add the meat to the stew and stir to combine. Allow the stew to simmer until the liquid reduces slightly and the stew starts to thicken, about 5 minutes. Stir in the collard greens and uziza leaves; cover partially with the lid. Simmer over medium-low heat until the collard greens and uziza leaves are tender, about 15 minutes. Serve with pounded yam, fufu or steamed white rice and sweet plantains.
Pizzitola's Slow Cooked Pinto Beans 3 pounds dry pinto beans 2 pounds thick-sliced bacon, cut into 1/2-inch pieces 2 large onions, diced into 1/4-inch pieces Two 28-ounce cans diced tomatoes with peppers, such as Rotel Kosher salt and freshly ground black pepper Instructions: Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours.
Orange-Roasted Seafood and Kunomoto Oysters with White Miso Sauce 4 navel oranges Salt 1 bunch scallions, roots and ends trimmed 8 Kunomoto oysters, freshly shucked 1 pound fresh squid, bodies only, no tentacles, cut into thin strips 4 large shrimp, shelled and deveined 1 cup White Miso Sauce, homemade or store-bought Instructions: Preheat the oven to 400 degrees F. Cut off the top 1/3 of each orange. Use a curved grapefruit knife to scoop out the insides of the oranges. Reserve the pulp for a fruit salad or other use. Reserve the orange shell to use as a cooking vessel. Bring a medium skillet of salted water to a simmer. Add the scallions and cook for 30 seconds. With tongs, rinse the scallions under cold running water; pat dry on paper towels. Holding the root ends, run the back of a large knife down the length of the scallions, pressing down to squeeze out as much liquid as possible. Slice into 1-inch pieces. In the same skillet, slip the oysters, squid, and shrimp into the water and poach over low heat until the edges of the oysters curl, 10 to 15 seconds. Immediately transfer to a bowl; do not overcook. Pour 2 tablespoons of the White Miso Sauce into each orange shell. Spoon the seafood mixture in next, mounding as needed. Finally, top with another 2 tablespoons of the White Miso Sauce. Bake the seafood-stuffed oranges for 10 minutes, or until hot throughout. Transfer to individual plates and serve immediately.
Thai Iced Tea 7 cups filtered water 7 cardamom pods, smashed 10 bags black tea 1/3 cup sugar 3/4 cup sweetened condensed milk 1/2 cup half-and-half 4 pieces candied ginger or 4 stalks lemon grass or 4 mint sprigs (optional) Instructions: Combine the water and cardamom pods in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags and stir gently. Steep for 10 minutes, then remove the tea bags. Add the sugar and condensed milk and stir with a wooden spoon until all of the sugar is dissolved. Allow to cool. Remove 1 1/2 cups of the cooled tea mixture from the saucepan and pour this into an ice cube tray. Freeze for at least 4 hours. Strain and refrigerate the remaining tea. When ready to serve, divide the tea ice cubes between four glasses. Fill the glasses with the chilled tea mixture, leaving a little extra space at the top. Top each glass off with 2 tablespoons of the half-and-half. Serve garnished with a slice of candied ginger, a stalk of lemon grass or a mint sprig, if desired.
Iron Chef Spicy Shrimp Cocktail 2 bay leaves 1 teaspoon black peppercorns 1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on Lemon wedges, for garnish 1/2 cup ketchup 2 tablespoons prepared horseradish 1 tablespoon lemon juice 1 teaspoon Thai sweet chile sauce 1/2 teaspoon Worcestershire sauce Dash of hot sauce, such as Tabasco Instructions: For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels. For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce. Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving. Serve the shrimp with the cocktail sauce and lemon wedges.
Mozzarella in Carrozza Panini 1 clove garlic, minced 1 tablespoon extra-virgin olive oil 2 large anchovy fillets 1/4 teaspoon minced Calabrian chiles, or pinch red pepper flakes Freshly ground black pepper 3 eggs Grey salt 2 cups all-purpose flour Butter 8 slices country-style bread, each 1/3-inch thick 1/3 pound whole-milk mozzarella cheese, thinly sliced Instructions: Saute the minced garlic in olive oil in large saucepan. Add the whole anchovy fillets and chiles or red pepper flakes, season with pepper, to taste. Allow to saute in heat for about a minute, then remove from heat. Pour into a bowl, set aside. In a small bowl, whisk eggs, seasoning with salt and pepper, to taste. On another plate, place flour, and season with salt and pepper, to taste. Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Spread 1 side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the sliced rounds of mozzarella, dividing it evenly. Top each with a second slice of bread, buttered side up. One at a time, dip the sandwiches in seasoned flour, coating well, then the egg bath. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately.
Warm Bacon Potato Salad 1/2 cup white wine vinegar 1 tablespoon coarse-grained mustard 1 tablespoon sugar 2 1/2 pounds red potatoes, diced into 1-inch cubes Salt 6 bacon slices, chopped 1 medium sized red onion, diced Freshly ground black pepper 2 cloves garlic, chopped 1/4 cup freshly chopped dill leaves, plus more for garnish Vinaigrette: Instructions: For the vinaigrette: Mix all the ingredients together in a small bowl and set aside. Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary. Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes. Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
Lasagne Ligurian Style 1 recipe Pasta Dough for Ravioli, recipe follows 1 pound new potatoes, scrubbed 1 tablespoon kosher salt 1 bay leaf 1 pound sugar snap peas, trimmed 1 pound English peas, shelled, or 1 cup frozen petite peas 1 pound asparagus, tips only (about 2 1/2 inches) 1 pound haricots verts or tender green beans, trimmed 3 scallions, green parts only, roughly chopped 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup ricotta cheese Flour, for dusting Extra-virgin olive oil Basil leaves Freshly grated Parmesan 5 cups all-purpose flour, plus more for dusting 1 teaspoon salt 6 large eggs 2 tablespoons extra-virgin olive oil Instructions: Make the Pasta Dough for Ravioli and set aside to rest. Cook the potatoes: Put the potatoes into a pot, cover them with water, add salt, and bay leaf. Bring to a boil and cook the potatoes until tender, about 15 to 20 minutes. Drain them and set aside until cool enough to handle; remove the bay leaf. Make the garden puree: Bring a large pot of salted water to a boil. Add the snap peas, peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Reserve half the vegetables and puree the other half in a food processor with the scallions, 2 tablespoons olive oil and salt and pepper, to taste. Fold in the ricotta and set aside. Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be about 1/8-inch thick. Roll out the other half. Cut the pasta sheets into 3-foot long lengths. Assemble the lasagne: Heat the oven to 350 degrees F. Lay a 6-inch section of each long pasta sheet in a row on a sheet pan, letting the remaining pasta sheet hang over the edge of the pan. Spread 2 heaping tablespoons of garden puree on top and scatter over some of the reserved vegetables; break apart 1 or 2 potatoes by hand and place them over the vegetables along with some basil leaves. Fold the pasta sheet over to cover the filling letting the remaining length hang over the other side of the pan. Continue to layer on more puree, vegetables and pasta until you have 4 layers. Top with puree, vegetables, and basil leaves, then grate on some Parmesan and drizzle over some olive oil. Bake for about 20 to 25 minutes and serve immediately. To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
Baja's Fish Tacos Vegetable oil, for frying 1 red salmon fillet, skinned, boned, and cut into 2-inch strips Beer Batter, recipe follows Salt 4 to 6 flour tortillas 1 cup shredded cabbage Chipotle Mayonnaise, recipe follows Tomatillo Salsa, recipe follows 3/4 cup white flour Dash yellow mustard Beer to make batter consistency of pancake batter 1/2 cup mayonnaise 2 tablespoons milk 1 or 2 smoked, canned chipotle chiles 1 cup chopped canned or fresh tomatillo 1/4 cup chopped canned or fresh jalapeno peppers 1/4 cup diced onion 1/4 cup chopped cilantro leaves 1/4 cup canned green chiles Instructions: Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa. Stir together until incorporated. Put ingredients in a bowl and mix. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.
Aztecan Quinoa Salad 1 1/2 cups quinoa 5 pickling cucumbers, peeled and cut into 1/4-inch dice 1 small red onion, cut into 1/4-inch dice 1 bunch Italian parsley, leaves only, chopped 2 bunches mint, leaves only, chopped 1/2 cup olive oil 1/4 cup red wine vinegar Juice of 1 lemon 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 6 romaine lettuce leaves 1 avocado, peeled, seeded and sliced, for garnish Cracked Black Pepper Garnish, (optional) Instructions: Bring 3 quarts of water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Strain and rinse well with cold water. Shake the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients and toss well. Serve on lettuce-lined plates, topped with avocado slices and optional cracked pepper garnish.
Mary Alice's Hoagie Dip 1 medium onion 2 pickled pepperoncini peppers 1/2 head iceberg lettuce 1 large tomato, halved and seeded 1/4 pound deli-sliced genoa salami 1/4 pound deli-sliced ham 1/4 pound deli-sliced prosciutto 1/4 pound deli-sliced roast turkey 1/4 pound deli-sliced provolone cheese 1/2 cup mayonnaise 1 tablespoon extra-virgin olive oil 1 teaspoon dried oregano 1 1/2 teaspoons dried basil 1/4 teaspoon red pepper flakes 1 10-to-12-inch round loaf Italian bread 8 hoagie rolls, cut into pieces, for dipping Instructions: Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese. Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve. Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!
Cranberry Orange Muffins 1 cup dried cranberries 1/4 cup fresh orange juice 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 grated orange zest 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired 2 large eggs, at room temperature 1/2 cup milk Instructions: Preheat the oven to 375 degrees F. Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside. Lightly brush a 12-muffin tin with butter. 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, orange zest, and 2/3 cup 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. Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. 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.
The Sherry Vinaigrette I Use on Everything 1 large egg yolk 1 tablespoon plus 1 teaspoon sherry vinegar 1 teaspoon kosher salt 2 teaspoons Worcestershire sauce, preferably Lea and Perrins 1/8 teaspoon freshly ground black pepper 1 cup canola oil 1/4 cup extra-virgin olive oil Instructions: In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.
Slow-Cooker Pepper Pork Chops 2 cups vegetable broth 1/2 cup kosher salt 1/2 cup light brown sugar 2 tablespoons black peppercorns, slightly crushed 1 pound ice 4 (1 to 1 1/2-inch thick) bone-in pork chops 2 teaspoons kosher salt 3 ounces dried apple slices 2 tablespoons olive oil 1 large onion, julienned 1 1/2 cups chicken broth 1 tablespoon coarsely ground black pepper 1 teaspoon dried thyme Instructions: Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight. Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside Place the apples in the slow cooker. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
Seafood Okra Gumbo 1/2 cup Italian plum tomatoes, peeled, seeded and chopped 2 tablespoons olive oil 1/2 cup chopped onions 2 tablespoons finely chopped fresh garlic 1 tablespoon finely chopped fresh shallots 1/4 cup chopped celery 1/4 cup chopped green bell peppers 2 quarts fish stock 1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound) 1/4 cup chopped red bell peppers 1 tablespoon salt 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce Black pepper 6 bay leaves 1 tablespoon minced fresh basil leaves 1 teaspoon minced fresh oregano leaves 1 teaspoon stemmed fresh thyme 1 cup fresh shrimp, peeled and deveined, (about 1/2 pound) 1 cup sliced fresh okra, (about 8 large) 2 teaspoons Creole Seasoning, recipe follows 1 cup shucked fresh oysters, in their liquor 1 cup fresh lump crabmeat, picked over for shells and cartilage 1 teaspoon file powder (ground sassafras), (available in specialty food stores) 4 cups cooked white rice Chopped green onions, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more. Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium. Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more. To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Oyster Po'Boy Sliders Vegetable oil, for frying 1 cup shredded Napa cabbage 1/2 cup shredded carrots 1 teaspoon distilled white vinegar Kosher salt 6 tablespoons mayonnaise 8 brioche slider buns 1 cup yellow cornmeal 1/2 cup rice flour 1 teaspoon dried basil 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon dry mustard 1/2 teaspoon onion powder 1/2 teaspoon white pepper 1/2 teaspoon dried thyme 2 eggs, beaten 8 large oysters, shucked, rinsed and dried Ketchup, for buns Instructions: Heat 3 inches of oil in a medium saucepan over medium heat until the oil reaches 350 degrees F. Meanwhile, stir together the cabbage, carrots, vinegar, 1/4 teaspoon salt and 2 tablespoons of the mayonnaise in a medium bowl. Set aside. Heat a cast-iron griddle or large skillet over medium-high heat. Cut the slider buns in half and place them cut-side down on the griddle. Toast until golden brown, 2 to 3 minutes. Remove and set aside to cool. In a medium bowl, whisk together the cornmeal, rice flour, basil, garlic powder, oregano, paprika, dry mustard, onion powder, white pepper, thyme and 1 teaspoon salt. Place the beaten eggs in a small bowl. Dip an oyster into the egg, then dredge it in the seasoned cornmeal. Return the cornmeal-crusted oyster to the egg and then dredge one more time in the cornmeal. Repeat with the remaining oysters. Carefully place the oysters into the hot oil and fry until golden, about 3 minutes per side. Remove to a paper-towel-lined plate to drain. To assemble the sandwiches: Spread the cut-sides of the buns with the remaining 4 tablespoons mayonnaise. Place a dollop of ketchup on the bottom buns, set a fried oyster on top of the ketchup, and top with 1 heaping tablespoon coleslaw. Cover with the top buns. Secure with a toothpick.
Peas with Lettuce 3 ounces of butter 2 pints fresh shelled peas 2 lettuce hearts, tied up with string 1 bouquet garni 1 1/2 teaspoons salt 2 teaspoons sugar 3 tablespoons water 1/4 pint (1/2 cup) double cream Instructions: Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.
Orange Mojito 1/2 orange, cut into 3 wedges 1/2 lime, cut into 3 wedges 2 teaspoons sugar 1 or 2 sprigs fresh mint 2 1/2 ounces white rum 1 cup crushed ice Instructions: Put the oranges, limes, sugar, and mint in a large rocks glass. Muddle the leaves and citrus by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the rum and ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Serve.
Jack Stack Barbecue Beans 1 (32-ounce) can pork and beans 1 cup chopped brisket 1 cup BBQ sauce (recommended: Jack Stack Original) 4 heaping tablespoons brown sugar 1 tablespoon chili powder 1 teaspoon liquid smoke 1/2 cup ketchup 1/2 cup water Instructions: Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve. This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.
Buffalo Chicken Salad 1 boneless skinless chicken breast 1 tablespoon butter 1 tablespoon olive oil Salt and pepper 1/2 cup cayenne hot pepper sauce 4 cups salad greens, such as romaine or mixed greens Fast Blue Cheese Dressing, recipe follows Blue cheese crumbles, for topping Celery hearts with leaves intact, for serving 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup sour cream Dash of Worcestershire sauce 1/3 cup blue cheese crumbles Salt and pepper Instructions: With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan). Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.) Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.) Top the whole thing with more blue cheese crumbles, and serve with celery hearts. To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Risotto Scampi Fra Diavolo 3 cups chicken stock One 28-ounce can diced tomatoes 1 pound large shrimp (25/30 count), peeled, deveined, tail on 5 tablespoons olive oil 2 teaspoons crushed red pepper flakes, plus more for garnish, optional Kosher salt and freshly ground black pepper 1 medium onion, diced 2 cups arborio rice 4 cloves garlic, minced 1/4 cup vodka 1/2 cup fresh parsley leaves, minced 2 tablespoons butter Grilled bread, for serving Instructions: Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer. Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt. Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet. Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes. Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.
Onaga Fillet Cooked Skin Side Crisp, Confit Tomato with Truffle Juice and Fried Basil 5 tomatoes, large, well ripened 1/2 cup olive oil 1 tablespoons rock salt 2 cups chicken stock 1/2 ounces black truffle, chopped 1 cup truffle juice 2 1/2 ounces butter 18 basil leaves 2 cups frying oil 1 (5 to 6 pounds) fresh onaga boneless fillet, skin on 1/2 cup extra virgin olive oil Instructions: Confit tomato: Skin the tomatoes, cut each into 4 quarters and de-seed. Place the tomatoes on a baking sheet, sprinkle with olive oil and a few grains of rock salt. Place in a preheated 180 degree oven for 2 hours. Remove from oven and reserve. Truffle juice: In a small pot combine chicken stock, truffles and truffle juice. Cook until reduced by 1/3. Remove from heat. Whip in 1/2 of the butter, and add 1 teaspoon extra virgin olive oil. Reserve in a warm place. Fried basil: In a pan heat 2 cups of frying oil to 320 degrees. Fry basil quickly so it is crisp. Remove and reserve. Cooking the onaga: Cut onaga fillet in 6, (6-ounce) portions. Slice the skin side with a knife, just deep enough to score the skin. In a very hot pan place 1/2 cup olive oil. When the oil is hot, add the Onaga fillets, skin side down, and half of the butter. Cook the fillets to 80 percent doneness on the skin side. Baste often the exposed side. Do not overcook, but the skin side should appear caramelized, while the other side is still pink and moist. Set aside on a rack, skin side up and keep warm. Plating: On each plate, 3 segments of tomato, brushed with extra virgin olive oil, 3 basil leaves, 1 onaga fillet and hot truffle oil all around.
Wadmalaw Sauce 2 cups ketchup 1 1/2 cups sorghum molasses 1/2 cup vegetable oil 3 tablespoons tomato paste 3 tablespoons Worcestershire sauce 2 tablespoons yellow mustard 1 tablespoon ground black pepper 1 tablespoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon ground ginger 1 teaspoon paprika Two 16-ounce cans tomato sauce Juice of 1 lemon One 12-ounce bottle of your favorite beer 2 cups white distilled vinegar or apple cider vinegar Instructions: Whisk together the ketchup, molasses, oil, tomato paste, Worcestershire, mustard, black pepper, cayenne, garlic powder, ground ginger, paprika, tomato sauce and lemon juice in a large saucepan or stock pot. Slowly add vinegar and beer, whisking to prevent clumps. Cook over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least 2 hours. Use hot or cool to room temperature, transfer to airtight containers with lids and refrigerator for up to 1 month.
Pumpkin Cheesecake 1-½ cups finely ground gingersnap cookies ¼ cup finely ground walnuts ¼ cup sugar 5 tablespoons butter, melted 3 packages (8 ounces each) cream cheese, softened 1-¾ cups sugar 3 tablespoons all-purpose flour 6 eggs 1 teaspoon Spice Islands® Pure Vanilla Extract 1-½ teaspoons Spice Islands® Pumpkin Pie Spice 1 can (15 ounces) pumpkin Instructions: Preheat oven to 500°F.\n\nCombine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch non-stick springform pan. Set aside.\n\nBeat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-½ cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.\n\nBake at 500°F for 10 minutes; reduce temperature to 200°F and bake 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan. Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours.\n\nTIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.
Wild Mushroom Bisque 2 tablespoons olive oil 1 yellow onion, diced 3 leeks, whites parts only, sliced 2 ribs celery, sliced 1 teaspoon sea salt 2 cloves garlic, roughly chopped 6 branches fresh thyme 1/2 cup white wine 1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button 2 ounces dried porcini mushrooms soaked in 1 cup hot water 6 cups mushroom stock, recipe follows 1 pound silken tofu 1-ounce dried porcini mushrooms 1 cup hot water 1 1/2 tablespoons olive oil 2 onions, diced 4 ounces fresh mushrooms, sliced 2 medium carrots, sliced 2 celery stalks, diced 2 leek tops, sliced 4 to 6 thyme branches 2 bay leaves 6 branches parsley, roughly chopped 3 sage leaves or a pinch of dried sage 3 cloves garlic, chopped 1 teaspoon sea salt 9 cups spring water Instructions: Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes. Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes. Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup. Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent. Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander. Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups
Dirty Rice 1 teaspoon ground black pepper 2 cups chicken stock 2 bay leaves 5 cups cooked rice, chilled 1/4 cup minced fresh parsley leaves 3 tablespoons vegetable oil 1 pound chicken livers, chopped fine 1/2 pound pork sausage, removed from casings and crumbled 1 cup finely chopped yellow onion 3/4 cup finely chopped green bell pepper 1/4 cup finely chopped celery 2 teaspoons minced garlic 1 tablespoon Essence, recipe follows 1 teaspoon salt 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Blackened Salmon on Wilted Greens with Portobello Mushrooms 2 cups Tropicana orange juice Zest and juice of 2 oranges, zest finely chopped 1 tablespoon finely chopped rosemary 1/4 cup sugar 1 pound butter 1 large portobello mushroom cap, underside cleaned the stem removed, and thinly sliced 1 tablespoon unsalted butter 1 large handful of mixed greens, spring mix or mesclun Salt and pepper to taste 2 ounces white wine Four 6-ounce salmon fillets Salt and pepper to taste Cajun spice to taste 2 tablespoons canola oil Serving suggestions: wild rice blend and honey-glazed carrots Instructions: For the butter: Reduce all the above the ingredients down to approximately 1/2 cup and chill the reduction. When chilled, incorporate the reduction into 1 pound of butter, using a food processor. Remove to a bowl and refrigerate until needed. For the greens: In a medium saute pan over high heat saute the mushrooms in butter until well browned. Season with salt and pepper. When the mushrooms are cooked, add the greens and deglaze the pan with white wine. For the salmon: Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast iron skillet until very hot, almost smoking. Carefully add the salmon fillets and blacken them, approximately 3 minutes per side. Turning only once per side. To assemble the dish: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 teaspoon of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.
Grilled T-Bones with Chipotle-Lime Butter 1 stick unsalted butter, softened 1 chipotle chile from canned chipotles in adobo, minced Finely grated zest and juice from 1 lime Kosher salt and freshly ground pepper Vegetable oil, for grilling 2 T-bone steaks, each about 1 1/2 pounds and 1 1/2 to 2 inches thick Instructions: In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour. Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter.
Sunny's Spicy Spinach Panzanella 1 baguette, split and cut into bite-size cubes 3 tablespoons olive oil Kosher salt and freshly ground black pepper 2 teaspoons whole-grain mustard Zest of 1 lemon plus 3 tablespoons lemon juice 1/3 cup olive oil Kosher salt and freshly ground black pepper 10 to 12 pickled jalapeno slices, chopped 10 to 12 super-thin slices red onion, sliced in half 10 ounces baby spinach 1/4 cup sliced black olives, lightly chopped 4 heirloom tomatoes, chopped into chunks Instructions: For the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper, then toss again. Pour onto a nonstick baking sheet and toast, tossing every 3 to 4 minutes, until golden on all sides, 12 to 14 minutes. Allow the cubes to cool slightly before tossing back into the large bowl. For the vinaigrette: In a medium bowl, combine the mustard and lemon zest and juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes. For the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.
Online Round 2 Recipe - Orzo Soup with Pork 1 tablespoon canola oil Reserved 1/2 red onion, sliced, from Grilled Pork Chop with Peach Salsa recipe 1 quart chicken broth Reserved pork chops, diced, from Grilled Pork Chop with Peach Salsa recipe Reserved orzo from Caprese Salad Stuffed Tomatoes recipe 2 cups baby spinach 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Instructions: In a medium pot over medium heat, add the oil. When the oil is hot, add the onion and cook until softened, about 5 minutes. Add the chicken broth and bring it to a simmer. Add the pork, orzo, and spinach and simmer until heated through and spinach has wilted, about 2 or 3 minutes. Add the lemon juice, taste, and adjust the seasoning with salt and pepper. Ladle the soup into serving bowls and serve hot.
Lobster and Shells Kosher salt Good olive oil 1/2 pound small pasta shells, such as Ronzoni Kernels from 4 ears of corn (about 3 cups) 6 scallions, white and green parts, thinly sliced 1 yellow or orange bell pepper, seeded and small-diced 1 pint cherry tomatoes, halved 1 pound cooked fresh lobster meat, medium-diced 3/4 cup good mayonnaise 1/2 cup sour cream 1/4 cup freshly squeezed lemon juice (2 lemons) Freshly ground black pepper 3/4 cup minced fresh dill Instructions: Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
Sweet Potato Puree with Bananas and Buttered Pecans 6 pounds (about 6) sweet potatoes 2 ripe bananas, skins on 2 ounces (1/2 stick) unsalted butter, softened 1/2 cup pure maple syrup 2 tablespoons ground cinnamon 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 pound pecans 1/2 cup unsalted butter 1 tablespoon salt 2 tablespoons brown sugar Instructions: Preheat oven to 425 degrees F. Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky. Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula. In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.
Baked Turkey 1 (15-pound) turkey Salt and freshly ground black pepper 1 bell pepper, cut in half 1 medium onion, peeled and halved 3 stalks celery 1 apple, halved 4 ounces (1 stick) margarine Turkey size baking bag Large aluminum baking pan Instructions: Preheat an oven or a gas grill to 350 to 375 degrees F. Clean the contents from the turkey cavity, rinse, and pat dry. Season turkey with salt and pepper, to taste (be generous.) Fill cavity of turkey with bell pepper, onion, celery stalks, apple and margarine. Place in a baking bag and seal. Place in an aluminum-baking pan, breast side down. Put in oven or outdoor gas grill and cook for 2 1/2 to 3 hours.
Old-Fashioned Banana Pudding 1/4 cup all-purpose flour Pinch of table salt 1 teaspoon pure vanilla extract About 45 vanilla wafers, such as Nilla 8 bananas, sliced 1/4 inch thick 2 cups whole milk 6 eggs, separated 1 1/4 cups sugar Instructions: Preheat the oven to 350 degrees F. Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste. Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside. Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside. In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue. Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.
Chicken Tikka Masala 2 to 3-inch piece fresh ginger, peeled 4 cloves garlic, peeled 1 teaspoon salt 1/2 teaspoon red chili powder 1/2 teaspoon garam masala 1 teaspoon tomato paste 1 teaspoon distilled white vinegar or lemon juice 1 cup plain yogurt, plus more for garnish 1 cup vegetable oil 1 pound chicken breast, boneless and cut in small pieces Mint leaves, for garnish Instructions: In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight. Grill chicken over medium-high heat until it is fully cooked and tender. You can also bake the chicken in the oven: Preheat the oven to 350 degrees F. Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender. Serve with mint or yogurt.
Tres Leches Baked French Toast 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 cup milk 6 large eggs 1 teaspoon ground cinnamon, plus more for serving (optional) 1 teaspoon vanilla extract 1 (12-ounce) package Hawaiian® Original Sweet Rolls, cut into 1-inch chunks Instructions: 1. Grease a shallow 1½-quart baking dish. In a large bowl, whisk the three milks, eggs, cinnamon, and vanilla until well blended. 2. Arrange the bread in an even layer in the dish. Pour the milk mixture over the bread. Cover with plastic wrap and refrigerate for at least 1 hour and preferably overnight. 3. Preheat the oven to 350°F. Uncover the dish and bake until puffed and golden brown and a knife inserted in the center comes out clean, about 1 hour. Let stand 10 minutes before cutting. Sprinkle with cinnamon if desired.
Blueberry Cheesecake Filo Cups 1 cup fresh blueberries 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/2 cup mascarpone cheese 2 tablespoons powdered sugar, plus more for dusting 1/2 teaspoon grated lemon zest plus 2 tablespoons lemon juice, plus more zest, for garnish One 1.9-ounce package mini phyllo (filo) shells Instructions: Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes. Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl. Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.
Shrimp and Brussels Sprout Spring Rolls with Sesame Ginger Dipping Sauce Canola oil 8 ounces shrimp, peeled, deveined and tails removed Salt and freshly ground black pepper Salt and freshly ground black pepper 2 cloves garlic, smashed and finely chopped 1/4 cup white wine 8 ounces Brussels sprouts, thinly sliced 1 Serrano chile, thinly sliced 1/4 cup dry roasted peanuts, chopped 1/4 cup Thai basil, chiffonade 16 spring roll wrappers 1 egg, whisked with 1 tablespoon water Sesame Ginger Dipping Sauce, recipe follows 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons thinly sliced scallions 2 tablespoons rice wine vinegar 1 tablespoon grated ginger 1 tablespoon sesame oil 1 red Thai bird chile, thinly sliced Kosher salt Instructions: Fill a high-sided, 5-quart pot halfway with canola oil. Preheat the oil over medium heat to 350 degrees F Sprinkle the shrimp on both sides with salt and pepper. Coat a large saute pan with enough oil to coat the bottom and place on medium heat. Add the shrimp and saute, flipping once, until they begin to curl and turn opaque, 1 to 2 minutes. Add the garlic to pan halfway through and cook briefly, making sure not to burn. Deglaze the pan with the white wine and cook off the liquid. Remove from the heat and pour the contents onto a tray to cool. Bring the pan back to the heat and add a little more oil. Add the Brussels sprouts, cook to sweat and then season with salt and pepper. Add the chiles and cook for another minute. Remove from the heat and set aside to cool. Place the cooked shrimp on the cutting board and run knife through it for a rough chop. Place into a mixing bowl. Mix in the Brussels sprouts, chopped peanuts and Thai basil. Season with salt and pepper. To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing, then fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry. Fry the egg rolls in the oil until golden brown and crispy, 3 to 4 minutes. Remove from the oil carefully and place them on a paper-towel-lined sheet tray. Place on a platter and serve with the Sesame Ginger Dipping Sauce. In a small bowl whisk together the soy sauce, honey, scallions, vinegar, ginger, oil and chiles. Add salt to taste.
BBQ Chicken Fajitas 1 pound chicken tenders 3 tablespoons BBQ rub seasoning 3 tablespoons extra-virgin olive oil 1 Maui or sweet onion, halved and sliced into 1/2-inch strips 1 orange bell pepper, stemmed and seeded, then sliced into 1/2-inch strips 1 red bell pepper, stemmed and seeded, then sliced into 1/2-inch strips 1 poblano pepper, stemmed and seeded, then sliced into 1/2-inch strips 1/2 teaspoon kosher salt, plus more as needed 1/2 cup crema 1 chipotle from canned chipotles in adobo, minced, plus 1 tablespoon adobo sauce 1/2 teaspoon garlic salt 1/2 cup barbecue sauce 3 tablespoons lime juice 1 tablespoon apple cider vinegar 1 teaspoon Worcestershire sauce Eight 6-inch flour tortillas Avocado oil, for toasting the tortillas Lime wedges Kosher salt Avocado slices 1/2 cup fresh cilantro leaves Instructions: Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes. While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside. Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside. Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side. Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes. To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done. Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.
Matzo Apple Tea Cakes 4 large eggs 6 tablespoons kosher for Passover vegetable oil 1 cup sugar 1 cup unsalted matzo meal 3 tablespoons potato starch 1/8 teaspoon salt 1 medium Granny Smith apple, peeled, cored, and diced Cinnamon sugar, as needed Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples. Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes. Cool on a rack and remove from the tin when they are at room temperature.
Homemade Chocolate Cake Mix 1 3/4 cups all-purpose flour 1 3/4 cups sugar 1/2 cup cocoa (not Dutch process) 1/3 cup instant nonfat dry milk, such as Carnation 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt Nonstick cooking spray 1/2 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract Instructions: For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use. To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray. Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired. For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.
Buttermilk Pork Chops with Corn Relish 2 cups buttermilk 3 tablespoons packed light brown sugar 4 tablespoons extra-virgin olive oil Kosher salt 6 cloves garlic, smashed 6 bay leaves 2 teaspoons hot sauce 12 black peppercorns 1 lemon 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total; see Cook's Note) Vegetable oil, for brushing 6 ears of corn, husked 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives Instructions: Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight. Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes. Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes. Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops.
Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce 4 large mouth bass fillets, skin removed Salt Pepper 1 cup flour 4 tablespoons unsalted butter 1 tablespoon garlic, sliced thin 1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano 2 tablespoons fresh lemon juice Instructions: Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
Root Beer Baked Beans 4 slices bacon, cut into 1-inch pieces 1 large white onion, finely diced 2 garlic cloves, minced 1 tablespoon minced fresh ginger 2 tablespoons tomato paste Two 12-ounce bottles root beer 1 teaspoon apple cider vinegar 2 teaspoons molasses 1 tablespoon grainy mustard Hefty pinch red pepper flakes 1/4 teaspoon garam masala, store bought or homemade, recipe follows Four 14-ounce cans cannellini beans (white kidney beans), rinsed and drained Kosher salt and freshly ground pepper 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Preheat the oven to 400 degrees F. Set a medium oven-safe pot over moderate heat and add bacon. Cook until most of the fat is rendered out and the bacon is crisp. Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate. Set about a quarter of the bacon aside, for garnish. Add the onions, garlic and ginger to the pot, and saute until soft and golden. Add the tomato paste and cook until the tomato paste deepens in color, about another minute. Next add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala. Stir to combine. Then add the beans and bacon, and gently stir so the beans don't lose their shape. Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes. Remove the beans from the oven, let it cool slightly, and sprinkle with reserved bacon and serve. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.