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Pretzel Shortbread 1 heaping cup butter-style pretzels, such as Snyder's Butter Snaps (about 46 pretzels; about 2 ounces) 2 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons cornstarch 3 tablespoons confectioners' sugar 1/4 teaspoon fine salt 3 sticks (1 1/2 cups) unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1 tablespoon baking soda 1 large egg, lightly beaten 1 tablespoon pretzel salt or coarse salt 1 1/2 cups semisweet chocolate chips 1 tablespoon coconut oil Instructions: Process the pretzels in a food processor until finely ground and the consistency of flour. Measure 1/2 cup of the ground pretzels into a bowl (discard any remaining ground pretzels). Whisk in the flour, cornstarch, confectioner' sugar and fine salt. Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 2 minutes. Add half of the flour mixture and mix on low just to combine, about 20 seconds. Add the remaining flour mixture and mix on low until it comes together to form a dough. Turn the dough out onto a 14-inch piece of parchment and form into a ball. Place the parchment in a 9-by-13-inch jelly roll pan or baking sheet and press the dough into an even rectangle the size of the pan using the bottom of a measuring cup. Cut the dough in half horizontally, then cut in half vertically to make 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends might be less than perfect, but that\u2019s ok). Freeze for 20 minutes. Position a rack in the middle of the oven and preheat to 350 degrees F. Add the baking soda to 1/2 cup warm water and mix well. Brush the dough evenly with the baking soda mixture and then with the beaten egg. Sprinkle with the pretzel salt. Bake, rotating the pan halfway through, until the shortbread is deep brown and cooked through, 45 to 55 minutes. Let stand for 5 minutes in the pan, then carefully lift the shortbread onto a cutting board. Using the previous cuts as a guide, carefully cut into bars. Let cool completely, about 25 minutes. Melt the chocolate chips and coconut oil in a double boiler over low heat. Transfer to a small bowl. Dip the lower third of each cookie in the chocolate and place on a clean piece of parchment. Refrigerate for 10 minutes to allow the chocolate to harden. Store the cookies in an airtight container for up to 5 days.
Bourbon Brined Fried Chicken 2/3 cup bourbon 1/4 cup packed light brown sugar 2 dried bay leaves 8 black peppercorns Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Eight 10- to 12-ounce skin-on bone-in chicken breasts 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1 cup buttermilk 1 large egg 1 tablespoon Dijon mustard 3/4 cup finely ground cornmeal 1 tablespoon garlic powder 3/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup canola oil 1 cup unrefined coconut oil Instructions: For the brine: In a large bowl, combine the bourbon, brown sugar, bay leaves, peppercorns and 1/4 cup salt. Stir to combine. Pour in 4 cups warm water from the tap and stir until the brown sugar dissolves. Put chicken in a 1-gallon resealable freezer bag and pour in the brine. The chicken should be completely submerged. Seal the bag and refrigerate for 12 to 24 hours. Pour off the brine and place the chicken on a cooling rack. Pat the chicken dry with paper towels and season with salt and pepper before dredging. Preheat the oven to 375 degrees F. For the breading: You will need three medium bowls for the breading. In one bowl, combine 1 cup of the flour with 1/2 teaspoon baking powder. In a second bowl, whisk together the buttermilk, egg and mustard. In a third bowl, combine the remaining 1 1/2 cups flour and 3/4 teaspoon baking powder, along with the cornmeal, garlic powder, cayenne, 1 tablespoon salt and 1 tablespoon pepper. Follow a basic three step breading process: Dip each chicken breast in the flour (dusting off any excess), then in the buttermilk mixture, and finally in the cornmeal mixture. Dust off any excess before laying each chicken breast on a cooling rack. Allow the chicken to sit out uncovered for 30 minutes. This will make for a crunchier crust. Set a cooling rack in a rimmed baking sheet. In a 14-inch cast-iron skillet, combine the canola and coconut oils and heat over medium-high heat until the temperature reaches 345 degrees F on a deep-fry thermometer. Working in batches, place the chicken in the skillet bone-side up. The oil should only come halfway up the side of the chicken. Cook until golden brown, about 5 minutes. Carefully flip and cook until golden brown on the other side, 5 to 7 minutes more. If needed, cook on the thicker side of the chicken breast for another minute to crisp the crust. Transfer to the rack as done. Wipe up any oil drips from the baking sheet so they don't smoke up your kitchen. Transfer the chicken on the rack and baking sheet to the oven and bake until cooked through and the center registers 160 degrees F on an instant-read thermometer, 10 to 20 minutes. Remove from the oven and allow to rest and carry over cooking another 5 degrees F before serving, about 5 minutes.
Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce 12 ounces frozen and thawed or fresh cranberries 1/2 to 3/4 cup granulated sugar, depending on preference 6 tablespoons Dijon mustard Kosher salt 3/4 cup fine breadcrumbs 1/4 cup grated Parmesan 1/4 cup coarse ground yellow cornmeal One 2-pound boneless, skinless turkey breast, cut into 8 cutlets Coarsely ground black pepper 1 cup sour cream 3 tablespoons unrefined coconut oil, plus more if needed Instructions: Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed. Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack. Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
Classic Rosemary Lamb Chops 1/3 cup olive oil 3 cloves garlic, smashed 1/2 bunch fresh rosemary, chopped Salt and freshly ground pepper 12 baby lamb chops (about 1-inch thick), Frenched Flaked salt, such as Maldon, for serving Instructions: Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours. Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.
Chicken Breasts in Tarragon Cream 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) Salt and freshly ground black pepper 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped (about 3 tablespoons) 1/4 cup dry vermouth or dry white wine 3/4 cup heavy cream 2 to 3 tablespoons coarsely chopped fresh French tarragon 1 teaspoon freshly squeezed lemon juice Instructions: 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate. 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence. 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
Homemade Raspberry Marshmallows 1/2 cup freeze-dried raspberry powder 1/4 cup confectioners' sugar 1/4 cup cornstarch Cooking spray 3/4 cup water, divided 1 teaspoon vanilla extract 1/4 teaspoon almond extract Two .25-ounce packets unflavored gelatin powder 3/4 cup granulated sugar 1/2 cup light corn syrup 1/8 teaspoon kosher salt Instructions: In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl. In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid. In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer. Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan. Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.
Sour Cream Mashed Potatoes with Bacon and Chives 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 1/2 cups sour cream 1 stick (8 tablespoons) unsalted butter 1/2 cup finely chopped cooked bacon 1/4 cup thinly sliced fresh chives Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
White Coconut Cake 1/2 cup water 1/4 cup light rum Splash coconut extract 1/2 cup sugar 3 cups cake flour, plus more for pans 1 tablespoon baking powder Pinch kosher salt 1 stick unsalted butter, room temperature, plus more for pans 2 cups baker's or superfine sugar 4 whole eggs 1 cup whole milk 2 teaspoons vanilla extract Coconut Buttercream, recipe follows 1 cup sweetened flake coconut (long, lacy flakes) 1 pound (4 sticks) unsalted butter, softened 2 pounds (about 8 cups) confectioners' sugar 1 tablespoon coconut extract 1 tablespoons vanilla extract Pinch kosher salt Instructions: Preheat oven to 325 degrees F. Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat. Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease two 9-inch cake pans with butter then dust lightly with flour. In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time. Mix for 2 to 3 minutes. Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer. Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely. Remove paper lining then carefully cut each cake in half horizontally using a bread knife. Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer). Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk. Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes. Set in the refrigerator for 1 hour before serving. In a stand mixer fitted with whip attachment, whip the butter until light and fluffy. Add the sugar, 1 cup at a time, until fully incorporated. Add the coconut and vanilla extracts and pinch salt and blend just until incorporated. Refrigerate until needed, but no longer than 20 minutes.
Eggnog Cookie Bars Nonstick cooking spray 2 1/2 cups all-purpose flour 3/4 teaspoon freshly grated nutmeg, plus more for topping 1/2 teaspoon fine salt 2 1/2 sticks unsalted butter, melted 1 3/4 cups granulated sugar 2 large eggs plus 3 egg yolks 2 tablespoons brandy 1 tablespoon pure vanilla extract Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan. Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.
Lemon and Sage Roasted Chicken with Caramelized Endive 6 chicken breasts with the first wing joint attached 1 lemon 12 sage leaves 6 ounces butter Salt and pepper, to taste Caramelized endive, recipe follows 6 ounces butter 2 cloves of minced garlic 2 sliced shallots 6 heads endive, sliced thinly lengthwise Salt and pepper, to taste Instructions: Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive. In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.
Doug Coslett Burger 1 pound 85 percent lean ground beef 1 pound 90 percent lean ground beef 1 egg 1/8 cup chopped red pepper 2 tablespoons chopped shallot 1 teaspoon A1 steak sauce Seasoned salt and pepper Instructions: Place ingredients in large bowl and mix together by hand until well incorporated and meat has smooth consistency. Divide into 3 equal parts. Work meat into smooth balls. Then make into patties, make patties into a bi-concave disc with center approximately 50 percent the thickness of the edges. Grill to desired temperature. While grilling the patties shrink in diameter but thicken centrally so that you have a uniformly thick burger when finished.
Sheboygan Baked Beans 4 slices bacon, chopped 1 medium red onion, diced 1/4 cup Worcestershire sauce 1/4 cup ketchup 1/4 cup spicy brown mustard 3 tablespoons brown sugar 2 (28-ounce) cans baked beans (recommended: Bush's Original) 1 (12-ounce) bottle root beer Instructions: Place a large pot on grill or side burner over medium heat, cook bacon long enough to render fat, and bacon starts to get crispy. Add chopped onion to bacon fat and cook until soft. Add remaining ingredients and stir to combine. Bring to boil, and then reduce heat to low and cover. Simmer for 30 minutes or up to 1 hour depending on desired thickness.
Steamboat Natchez Sauteed Shrimp 3 pounds butter 2 pounds shallots, coarsely chopped 24 cloves fresh garlic, finely chopped 6 tablespoons finely chopped fresh oregano leaves 6 tablespoons coarsely chopped fresh thyme leaves 1 1/2 teaspoons crushed red pepper flakes 2 tablespoons minced onion 2 tablespoons kosher salt 4 1/2 ounces lemon juice 4 1/2 ounces white wine 24 large shrimp, head on/tail on Instructions: Melt butter in a large saute pan over medium heat. Add most of the shallots (saving some for garnish) and garlic to the pan. Cook until shallots become soft, about 6 minutes. Add oregano, thyme, red pepper flakes, minced onion, salt, and lemon juice to the mixture and simmer approximately 10 minutes. Add white wine and shrimp to the pan and simmer for 2 minutes on each side. Allow shrimp to rest for approximately 2 minutes to absorb flavors. To serve as an appetizer, plate 4 shrimp over fresh cuts of French bread. Ladle excess sauce over the dish. To serve as an entree, plate 8 shrimp over 4 ounces of linguine. Ladle excess sauce over the dish.
Chocolate Candy Cane Tower 6 cups pancake mix, such as Krusteaz 1/2 cup unsweetened cocoa powder 1/4 cup sugar 1 teaspoon pure vanilla extract Vegetable oil, for pan 1 1/2 cups bittersweet chocolate chips Two 8-ounce packages cream cheese, room temperature 4 tablespoons butter, room temperature 1 cup powdered sugar 3/4 teaspoon peppermint extract 1/4 teaspoon salt 1/4 cup whole milk, room temperature 3 candy canes, crushed Mini meringue cookies, for garnish, optional Instructions: In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine. Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes. Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside. Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.
London Broil With Onion Marmalade 4 large cloves garlic, chopped 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon) 1/2 cup balsamic vinegar 1/2 cup red wine 1/2 cup extra-virgin olive oil Freshly ground black pepper 1 2-inch-thick piece beef top round for London broil (about 3 pounds) Kosher salt 4 medium red onions, halved and thinly sliced 3 sprigs rosemary, leaves chopped (about 1 tablespoon) 1/2 cup balsamic vinegar 1/3 cup extra-virgin olive oil 3 tablespoons dark brown sugar 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 cloves garlic, peeled 1/2 teaspoon salt 8 tablespoons butter, softened 8 3/4-inch-thick slices good quality white or sourdough bread 1 bunch arugula, washed and trimmed Mustard and/or horseradish Instructions: For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight. Prepare an outdoor grill with a hot fire for indirect grilling. For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes. Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes. For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.
Swamp Cabbage 3 slices bacon 2 heads freshly cut swamp cabbage (hearts of palm), chopped 1/2 cup sugar 1 tablespoon salt 1/2 tablespoon freshly ground black pepper Instructions: In a medium saucepan, fry the bacon over medium heat. Set aside, reserving drippings. Put swamp cabbage and remaining ingredients, including fried bacon and bacon drippings, in a 6-quart pot. Fill the pot 1/2 full with water and bring to a boil. Continue to boil for 10 to 15 minutes, until the cabbage is tender. Adjust salt and pepper, to taste. Serve hot as a side dish.
Dan Dan Noodles 1 tablespoon neutral oil 1 pound ground pork 1/2 teaspoon kosher salt, plus more as needed Freshly ground black pepper 3 cloves garlic, sliced thinly 1 tablespoon fresh ginger, finely chopped 2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine) 2 tablespoons soy sauce 8 ounces baby bok choy, rinsed, ends trimmed, and halved 1 pound fresh ramen-style egg noodles Peanut Sauce, recipe follows Chile Oil, recipe follows Chopped roasted, unsalted peanuts, for serving 1/4 cup (56 grams) chile oil, store-bought or recipe below 1/4 cup (70 grams) creamy, unsweetened peanut butter 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon honey Freshly ground black pepper 1 cup (226 grams) neutral oil 2 tablespoons Sichuan peppercorns, crushed 1/4 cup (32 grams) coarse red chile pepper powder 2 teaspoons kosher salt Instructions: Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles. Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency. To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts. In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside. Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.
White Bean, Cheddar and Bacon Dip 6 slices bacon 1 cup minced onion 1 tablespoon minced garlic 1 1/2 teaspoons ground toasted cumin, or to taste 1 teaspoon chili powder 1(19-ounce) can white beans, such as cannellini, rinsed and drained 1 cup grated sharp white cheddar cheese 1/4 to 1/3 cup sour cream or yogurt, or to taste 2 tablespoons fresh lemon juice Salt and cayenne, to taste Assorted raw vegetables, such as carrot sticks, broccoli florets, Bell pepper strips, etc. and/or tortilla chips as accompaniments Instructions: In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes. Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well. Transfer dip to a serving bowl and garnish with the bacon, crumbled. Serve with crudites and/or tortilla chips.
Banana Cream Pie 1 1/4 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine, melted 1 (4 serving size) package vanilla pudding mix, prepared 3 medium bananas, sliced Whipped cream or whipped topping, for serving Instructions: For the crust: Mix all the ingredients well and press firmly into the bottom and sides of a 9-inch pie plate. Chill 1 hour. For the filling: Prepare the pudding mix as directed on the package. Place the sliced bananas over the entire bottom of the crust. Pour the pudding over the bananas. Refrigerate for 4 hours or more. When ready to serve, top with whipped cream or whipped topping. Serve chilled. A beautiful finish!
Fried Catfish Po'Boy with Celeriac Remoulade Sauce 1/4 cup thinly shaved celeriac 1/4 cup mayonnaise 2 tablespoons ketchup 2 tablespoons whole-grain mustard 1 tablespoon chopped capers 1 tablespoon chopped scallion 1 teaspoon chopped anchovy 1 teaspoon hot sauce 2 cloves garlic, finely chopped Juice of 1/2 lemon Salt and pepper 1 cup canola or vegetable oil 1 cup all-purpose flour Salt and pepper 1/2 cup whole milk 2 tablespoons hot sauce 1/2 cup cornmeal 2 tablespoons cornstarch 2 catfish fillets Sliced tomatoes Shredded lettuce Two 8-inch baguette rolls, sliced in half horizontally Instructions: For the remoulade: Combine the celeriac, mayonnaise, ketchup, mustard, capers, scallion, anchovy, hot sauce, garlic and lemon juice in a bowl. Season with salt and pepper, and mix well. For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer. Set up 3 pans. In the first, mix 1/2 cup of the flour and some salt and pepper. In the second, mix the milk and the hot sauce. In the third, mix the remaining 1/2 cup flour and the cornmeal and cornstarch; season with salt and pepper Dredge the catfish fillets first through the flour, shaking off any excess. Next, dredge in the milk mixture, again shaking off the excess. Finally, dredge the catfish in the cornmeal mixture, making sure the fillets are completely coated. Let sit for 5 minutes. Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes. Assemble the sandwich: Spread the cut sides of the baguettes with remoulade. Layer with sliced tomatoes, shredded lettuce and a catfish fillet. Chow down!
Spinach-Feta Crescents One 10-ounce package frozen chopped spinach, thawed 2 ounces cream cheese, at room temperature 2 ounces crumbed garlic-and-herb feta cheese (about 1/2 cup) 3 scallions, finely chopped 2 tablespoons finely chopped fresh dill 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper All-purpose flour, for working the dough Two 8-ounce cans refrigerated crescent-roll dough 1 large egg, beaten Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well. Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet. Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.
Provencal Tomatoes 3 tablespoons olive oil 4 Roma tomatoes, halved lengthwise Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 teaspoon herbes de Provence 1/4 cup plain bread crumbs Instructions: In a medium saute pan heat 2 tablespoons olive oil. Cut the tomatoes in half lengthwise and salt and pepper the cut surfaces. Place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes. Add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes. Remove the tomatoes and set aside. Add the bread crumbs and herbes de Provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary. Meanwhile, preheat the broiler to high. Line a baking sheet with foil and place the tomatoes cut-side up on the foil. Divide the crumbs among the tomato halves. Broil for 1 minute and serve.
Caramelized Pork Loin 1 stick butter 1/4 cup packed brown sugar Pinch ground cinnamon 3 Granny Smith apples, peeled, cored and 1-inch diced 1 (5-pound) center cut, bone-out pork loin, butterflied Salt and freshly ground black pepper 2 tablespoons vegetable oil 1/2 cup apple cider Instructions: Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely. Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet. When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F. Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Whole-Wheat Apple Pancakes 1 cup low-fat buttermilk 3/4 cup nonfat milk 2 large eggs 1 tablespoon honey 6 tablespoons pure maple syrup 1 medium apple, diced 3/4 cup all-purpose flour 3/4 cup whole-wheat four 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Instructions: Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest. Place 2 pancakes on each plate. Drizzle with the syrup. Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
Roast Sirloin of Beef with Caramelized Onions and Mushrooms 3 pound roast cut of top sirloin steak, boneless 3 tablespoons olive oil, divided 1 teaspoon salt 1 teaspoon ground black pepper 4 large yellow onions, peeled and thinly sliced 3 large cloves garlic, finely chopped 1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice 8 portobello mushroom caps 2 tablespoons flour 1/2 cup dry red wine 1 cup beef stock or broth Instructions: Preheat oven to 425 degrees. Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes. Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter. Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes. Carve roast. Serve with onions, mushrooms and gravy.
Vischer's Hot Spiced Wine 1 gallon cheap burgundy Mulling spices for wine or cider in a small spice bag, about 1/2 cup 1/5 bottle fruit wine 1 cup citrus vodka 1 1/2 cups sugar, to taste 1/5 bottle homemade wine (hooch) for wine: start with 1 gallon Jack Daniels, lots of grapes, and sugar, etc. Instructions: Simmer all in a large pot and serve warm.
Easy Boozy Lemonade Pie 1 cup lemon sorbet, softened 3/4 cup sweetened condensed milk 1/3 cup lemon-flavored vodka 2/3 cup heavy cream One 9-inch graham cracker pie crust Sweetened whipped cream, for serving 2 lemon jelly fruit slices, quartered, for serving Instructions: Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes. Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight. Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.
Sangria Blanco 4 bottles dry white Spanish wine 1 cup Spanish fino sherry 1 cup orange flavored liqueur (Recommended: Cointreau) 1/2 cup sugar 1 bunch seedless white grapes 3 lemons, sliced with rind 3 white peaches, pitted and sliced with skin 1 honeydew melon, sliced 1 liter club soda, or seltzer Instructions: Combine liquor, sugar and fruit together in a large pitcher or punch bowl. Let flavors blend for several hours. Add the club or seltzer water and serve over plenty of ice.
Sunny's Green Goddess Twice Baked Potatoes 2 large russet potatoes, skin washed and patted dry 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 3/4 cup whole-fat plain Greek yogurt 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh parsley 2 scallions, finely chopped (white and green parts) Kosher salt and freshly ground black pepper 3 tablespoons salted butter, melted 1/2 cup heavy cream or milk 1 1/2 cups shredded Italian cheese blend 1/2 cup of the yogurt mixture, from above Kosher salt and freshly ground black pepper Instructions: For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on. For the yogurt mixture: While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside. For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed. Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.
Cod with Almond-Sesame Sauce 1 1/2 pounds skinless center-cut cod fillet, bones removed, cut into 4 pieces Kosher salt and freshly ground pepper 1 cup sliced blanched almonds 3 tablespoons sesame seeds 1/4 cup extra-virgin olive oil 1 leek (white and light green parts), halved lengthwise and thinly sliced 1/2 cup dry white wine 1/2 large head napa cabbage, torn into 2-inch pieces 2 tablespoons chopped jarred pepperoncini, plus 1 tablespoon brine 1 cup cilantro (leaves and tender stems), chopped 1/3 cup pitted Castelvetrano olives, chopped Instructions: Preheat the broiler. Season the cod with salt and pepper. Heat a large skillet over medium-high heat. Add the almonds and sesame seeds and cook, tossing, until toasted, 3 to 4 minutes. Transfer to a blender and puree until finely ground; set the blender aside. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the leek and cook, stirring, until just beginning to brown, 3 to 4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Add 2 cups water and bring to a simmer. Add the cod, reduce the heat to low, cover and cook until just cooked through, 7 to 9 minutes. Remove the cod to a plate. Transfer the leek and 3/4 cup of the cooking liquid to the almond mixture in the blender and blend on high speed until smooth and thick. Add more cooking liquid as needed to loosen. Meanwhile, arrange the cabbage on a baking sheet and broil, tossing occasionally, until tender and browned in spots, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons olive oil and the pepperoncini brine. Season with salt and pepper. Toss the cilantro, olives, pepperoncini and remaining 1 tablespoon olive oil in a small bowl. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with the cabbage.
Spicy Ginger Shrimp Cocktail 1 cup chili sauce (such as Heinz) 1/3 cup hot mango chutney 1/4 cup chopped fresh cilantro 1 tablespoon grated peeled fresh ginger Juice of 1 lime 2 limes 1 cup chopped peeled fresh ginger 1 bunch cilantro, stems only 2 teaspoons coriander seeds 2 teaspoons fennel seeds 1 teaspoon cumin seeds 1 teaspoon black peppercorns 2 pounds jumbo shrimp, peeled and deveined (tails intact) Instructions: Make the cocktail sauce: Combine the chili sauce, chutney, cilantro, ginger and lime juice in a small bowl. Refrigerate 30 minutes. Meanwhile, make the shrimp: Remove the lime zest with a vegetable peeler and transfer to a pot, then squeeze the lime juice into the pot and add the squeezed limes. Add the ginger, cilantro stems, coriander, fennel, cumin, peppercorns and 2 quarts cold water. Cover and bring to a simmer; cook over low heat, 15 minutes. Add the shrimp, cover and remove from the heat. Let sit until just cooked through, 6 to 7 minutes. Drain the shrimp and transfer to a bowl of ice water; let sit until cold. Drain and pat dry. Serve with the cocktail sauce.
Pheasant with Cranberry Honey 1 cup raw bacon, chopped (about 1/2 pound or 6 to 8 slices) 3 (2 to 3 pound) pheasant, separated into legs, breasts, and thighs 1 cup dry red wine 1 pound pearl onions, blanched for 2 minutes in boiling water and skins slipped off 1 teaspoon cracked peppercorns 2 bay leaves 1 tablespoon chopped fresh tarragon leaves Salt, to taste (about 1 teaspoon) 1 tablespoon chopped fresh mint leaves 1/4 cup honey 1/4 cup sour cream 6 small sprigs fresh mint, for garnish Instructions: Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream. Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.
Moroccan Lamb Sausage Patties 1 cup plain yogurt (regular or nonfat) 2 tablespoons chopped fresh cilantro 1/2 teaspoon ground cumin 1 pound ground lamb or beef, not too lean 2 cloves garlic, minced or pressed 2 tablespoons chopped fresh cilantro 2 tablespoons red wine vinegar 1 tablespoon paprika (sweet or hot) 1 1/2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground allspice Ground black pepper Instructions: To prepare yogurt sauce: In a small bowl, mix yogurt, cilantro, and cumin. Set aside. To prepare sausage patties, put meat in a large bowl and add garlic, cilantro, vinegar, paprika, salt, and spices, including a generous grinding of pepper. Mix with your hands until well blended. Form mixture into 8 small patties. Cook patties on a barbecue (or in a nonstick frying pan or well-oiled skillet) until seared on the outside and cooked through inside, about 8 minutes total. Serve drizzled with yogurt sauce.
Sorbet Eggs 3 pints assorted colors and flavors of sorbet, such as lemon, raspberry and mango 1 pints raspberries and blackberries combined 2 kiwis, peeled and sliced Instructions: Pour 1 cup very hot tap water into a glass bowl. Place 2 large serving spoons in the bowl to warm them. Uncover sorbet and let stand 5 minutes. Set out small dessert dishes or bowls. Using the spoons, scooping across the surface of the sorbets, roll sorbet into heaping, oblong scoops resembling eggs. Place an egg shaped scoop of each flavor sorbet on a nest of mixed fresh berries and kiwi slices. Serve.
Mini Brooklyn Blackout Icebox Cakes 3/4 cup heavy cream 1/4 cup confectioners' sugar 1 cup prepared chocolate pudding 42 chocolate wafer cookies 1/4 cup chocolate syrup Instructions: Whip together the heavy cream and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the pudding with a rubber spatula until well combined. Cut 6 squares of plastic wrap large enough to completely line each cup of a 6-cup jumbo muffin pan with a slight overhang at the top. Spread 1 heaping tablespoon of the pudding mixture in the bottom of each lined muffin cup. Break up 2 cookies and fit them into an even layer over the pudding. Repeat twice with the pudding and cookies until all of the muffin cups are full, ending with a cookie layer on the tops. Cover each cup with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12. Reserve the remaining 6 cookies for garnish. When ready to serve, unwrap each cake and invert the muffin pan onto a large platter or cutting board all at once. Remove the plastic wrap. Transfer the individual cakes to serving plates. Crush the reserved cookies and sprinkle some on top of each cake, then drizzle with the chocolate syrup.
Blackberry Margaritas 2 pints fresh blackberries 1/4 cup sugar Juice of 1/2 lime 2 cups sugar Zest of 3 limes 1 lime wedge 2 cups tequila 1/2 cup triple sec 1/2 cup sugar 2 limes Ice Instructions: For the puree: Add the blackberries to a medium saucepan with the sugar and lime juice. Cook over low heat, covered, 20 to 25 minutes. Strain using a fine mesh strainer, pressing the berries to extract as much juice/puree as possible. Place in the fridge to cool completely. For the lime sugar: Mix together the sugar and lime zest. Use a piece of lime to moisten the rim of each margarita glass, and then dip in the lime sugar. For the margaritas: In a blender, add 1 cup of the tequila, 1/4 cup of the triple sec, 1/4 cup of the sugar, and the juice of 1 lime. Fill the blender with ice and blend until smooth. Then add as much blackberry puree as desired, 1/3 to 1/2 cup. Pour into 4 rimmed glasses and serve immediately. Repeat with the rest of the ingredients for the other 4 glasses.
Bittersweet Chocolate Truffles 20 ounces bittersweet chocolate, in a block or in pistoles 1 1/4 cups heavy cream Pinch salt 1/2 vanilla bean, scraped 2 1/2 ounces butter Instructions: Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate. Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm. Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc. Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.
Mussels Steamed with Lemon Grass and Chile de Arbol 2 tablespoons olive oil 2 tablespoons chopped garlic 2 tablespoons fresh lemon grass minced 2 tablespoons dried chiles de arbol 1/2 head napa cabbage 1 cup dry white wine 1 cup clam juice 1/4 cup fresh lime juice Salt and fresh ground pepper 32 mussels, washed and debeared 1/4 cup chopped cilantro Instructions: Heat the olive oil in a medium stockpot over mediumhigh heat. Add the garlic, lemon grass, and chiles and saute for 2 minutes. Add the cabbage and cook until almost wilted. Add the white wine and reduce by half. Add the clam and lime juice and bring to a boil, season with salt and pepper to taste. Add the mussels and cook until opened. Remove from the heat and add the cilantro.
Lime in the Coconut Pie 1 prepared frozen 9-inch pie crust 1 tablespoon grated lime zest 4 large egg yolks 1 (14-ounce) can sweetened condensed milk 1/2 cup fresh lime juice (about 4 to 5 limes) 3 tablespoons coconut rum 1/2 cup sweetened coconut flakes, divided 1 cup heavy cream 3 thin slices lime, for garnish Instructions: Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes. Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut. Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.) For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.
Mimosa Salad 1/4 cup Dijon mustard 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup champagne vinegar 1 medium shallot, finely chopped 1/2 cup extravirgin olive oil 2 heads butter lettuce, pale inner leaves only, torn into bite sized pieces 2 large hardboiled eggs, whites cut into 1/4inch dice and yolks pressed through a sieve Instructions: In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified. In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.
Corn with Pasilla Butter 8 sweet corn cobs, husks on 10 dried pasilla chile peppers 1 pound salted softened butter Instructions: Soak the corn cobs in water, so the husks don't burn when you grill them. Minimum 1 hour but overnight is fine. Preheat the oven to 250 degrees F. To make the butter, put the pasilla chile peppers on a baking sheet and bake them until very brittle, about 15 minutes. When they are done, remove and cool them. Remove the seeds and crumble the chiles into a food processor. Add the butter and process until combined. Lay out a sheet of plastic wrap on top of a sheet of foil. Turn the butter out onto the wrap and roll it into a cylinder. First wrap the plastic wrap around the cylinder and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist, in order to make the cylinder taught. Alternatively, pile the butter into ramekins and cover with plastic wrap. Refrigerate it until firm. Preheat a grill or grill pan to medium-high heat. Remove the corn from the water and shake or pat them dry. Grill the corn on the cob for 10 minutes, turning it every couple of minutes. Remove the corn cobs from the grill and pull the husks back on each one. Lay slices of the chilled pasilla butter on and let it melt. The corn will have beautiful flecks of chile. Or serve the ramekins on the dinner table for everyone to help themselves.
Apple-Cheddar Soup 6 tablespoons unsalted butter 1 small onion, chopped 2 Golden Delicious apples, peeled, cored and finely chopped 3/4 cup all-purpose flour 1/8 teaspoon freshly grated nutmeg 2 tablespoons apple-flavored brandy, such as Calvados, or sherry 4 cups low-sodium chicken broth 1 cup milk 2 cups finely grated sharp Cheddar, plus more for garnish Kosher salt and freshly ground black pepper Chopped chives, for serving, optional Instructions: Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more. Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry. Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper. Serve in soup bowls and garnish with more cheese and the chives if using.
Buckwheat Flatbread with Spicy Hummus and Vegetables 1/2 ounce fresh yeast 1 1/2 teaspoons granulated sugar 1 1/4 cups water, at room temperature 2 tablespoons olive oil 8 ounces bread flour 3/4 cup buckwheat flour 1 teaspoon salt 3 cups chickpeas, cooked or canned, drained and rinsed 6 cloves roasted garlic 1 tablespoon chipotle puree 2 tablespoons lemon juice 2 tablespoons tahini 1/2 cup olive oil Salt and freshly ground pepper Red bell peppers cut into strips Sliced red onions Sliced scallions Blanched green beans Thinly sliced eggplant Salt and pepper Ancho powder 1/2 pound goat cheese, crumbled Chopped Nicoise olives Basil chiffonade Spiced nuts Marinated olives Cheese platter with an assortment of cheeses and crackers Crudite Instructions: For the flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let sit until the mixture just begins to bubble. Attach the dough hook and add the flours and salt to the yeast mixture. Mix until it forms a mass, the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll. Divide the dough into pieces, roll into balls and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature or place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator. To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk on a floured surface into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425 degrees F. until dough starts to get crisp on the edges but still remains chewy. Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper. To assemble and bake: Preheat oven to 450 degrees F. Top each pre-baked flatbread with the spicy hummus. Arrange any or all of the veggies on top of the hummus. Season with salt, pepper, and ancho powder. Place the bread back in the oven and bake for 5 minutes to heat through. Remove and add olives, goat cheese, and fresh basil. Cut into small squares and place on a platter.
Luck Be a Lady 8 ounces butter 1 pound 2 1/2 ounces sugar 4 ounces cocoa powder 3 1/2 eggs 14 ounces all-purpose flour 1/2 tablespoon baking soda 1/2 tablespoon baking powder 2 cups warm water About 18 ounces heavy cream About 2 ounces liquid glucose 1/4 cup instant espresso powder 1/4 teaspoon vanilla extract Pinch salt About 7 ounces 61 percent chocolate About 9 ounces 40 percent chocolate 3 1/2 ounces butter 6 cups milk 2 cups heavy cream 1 tablespoon vanilla extract 1/2 cup liquid glucose About 12 ounces sugar About 3 1/2 ounces 61 percent chocolate 12 ounces 40 percent chocolate 400 grams egg yolks 1 cup Irish whiskey-cream based liqueur (recommended: Baileys) Pinch salt 1 cup heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla paste 2 cups 61 percent chocolate 2 cups 40 percent milk chocolate 1 cup water 1 cup sugar 1/4 cup instant espresso powder Instructions: Chocolate Sheet Cake: (This is a creaming method recipe) Preheat your oven at 325 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper. Cream butter, sugar and cocoa powder. Slowly add your eggs, scraping down the sides in between. Combine the dry ingredients. Alternately add the dry ingredients with the warm water. Scrape down the side to make sure there are no lumps. Pour the whole batter into the pan and place in the oven. Turn cake after the first 5 minutes then bake another 5 minutes. When the cake is ready it will separate from the sides and bounce back when touched.; Mocha Ganache for glazing: In a saucepan combine cream, glucose, instant espresso, vanilla extract and salt and bring to a simmer. Chop the chocolate and set aside in a bowl. Strain the hot cream mixture. Temper the hot liquid over the chopped chocolate and stir until the mixture is combined and shiny. Add in the butter, and continue stirring. Set in the refrigerator.; Milk Chocolate Irish Cream Ice Cream: Combine milk, cream, vanilla extract, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer. Temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer. Combine the yolks and the remaining 1/2 amount of sugar in a bowl and whisk till well combined. Temper you egg mixture into the hot liquid cook until it coats the back of the spoon. Strain through a chinois. Mix in the Irish cream liqueur, and a pinch of salt. Put into a water bath to chill. When the base is cold pour into the ice cream machine and spin.; Whipped Cream: In the stand mixer combine all ingredients. Using the whip attachment on a high setting and whip the cream until it forms a stiff peak.; Chocolate Ribbon: Melt chocolate over a double boiler, stirring.; Espresso Soak: Bring sugar and water up to a boil on medium heat. Add espresso and strain through a chinois.; Assembly: In round cake mold, layer chocolate sheet cake and glaze with mocha ganache, then chill. Flip glaze chocolate cake layer so that the ganache is on the bottom of the cake mold. Layer milk chocolate ice cream (that has been frozen on sheet pan and cut out to fit mold), chocolate cake, mocha ganache glaze then ice cream. Repeat ice cream, cake, ganache layers if desired, then chill. While chilling, cover acetate* strip with tempered chocolate and chill. Wrap chocolate strip around cake, cover top with tempered chocolate, chill. Garnish with whip cream and serve. *Acetate can be found in baking supply stores A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.;
Cavatelli with Asparagus, Lemon and Fresh Ricotta One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces Kosher salt and freshly cracked black pepper 1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note) 2 tablespoons freshly grated Parmesan, plus more for serving 2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish) 1 pound fresh or frozen cavatelli 3 tablespoons olive oil 3 cloves garlic Grated Pecorino-Romano, for garnish Fresh basil, for garnish Instructions: Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp. Bring a large pot of generously salted water to a boil. Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside. Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente. Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
Crispy Parmesan Roast Chicken 1 teaspoon minced fresh thyme, plus 3 large sprigs 1 teaspoon minced fresh rosemary, plus two large sprigs Kosher salt and freshly ground black pepper 1 lemon, cut into 4 wedges 1 medium onion, cut into 6 wedges 1 head garlic, cut in half crosswise through the center 2 medium carrots, thinly sliced One 3 1/2-to-4-pound whole chicken 2 tablespoons extra-virgin olive oil 1/3 cup freshly grated Parmesan Instructions: Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish. Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour. When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F. Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.
Parker House Rolls Nonstick cooking spray 8 ounces warm whole milk (100 degrees F) 2 1/4 ounces sugar (about 1/3 cup) 1 tablespoon plus 1 teaspoon active dry yeast 15 ounces all-purpose flour, plus extra for kneading 2 egg yolks 2 1/2 teaspoons kosher salt 4 ounces unsalted butter, 3 ounces at room temperature, 1 ounce chilled and cut into 16 small cubes Instructions: Spray a half sheet pan with nonstick spray and set aside. Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes. Add 2 ounces of the room temperature butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes. Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour. Remove the dough from the bowl and roll into a 16 by 3-inch log. Use a bench knife to cut the dough into 1 3/4-ounce portions, about 16 rolls. Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls. Working 1 at a time, use a rolling pin to roll each small ball into a 3-inch circle or oval. Use the side of your hand or a small dowel to make an indentation across the middle of the circle. Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges. Place the rolls, top-side down, onto the prepared sheet pan, spacing them evenly. Melt the remaining 1 ounce butter and brush the tops of the rolls. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes. Preheat the oven to 400 degrees F. Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving. For Brown and Serve option: Assemble rolls as above, but bake as follows. Preheat the oven to 275 degrees F. Bake until the outside of the rolls just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool on the pan for 10 minutes. After 10 minutes, remove the rolls from the pan and place on a cooling rack until they are room temperature, 30 to 40 minutes. Place the rolls in bags and freeze for up to 3 months. To Finish: Preheat the oven to 400 degrees F. Thaw the rolls for 60 to 90 minutes. Spray a sheet pan with nonstick spray. Place the rolls on the prepared sheet pan and bake until the rolls reach an internal temperature of 200 degrees F. Rotate the pan halfway through baking, 10 to 12 minutes. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.
Nut Butter Dressing 2 tablespoons apple cider vinegar 1 tablespoon nut butter, any variety 2 teaspoons extra-virgin olive oil 1 teaspoon grainy mustard 1/2 teaspoon sherry vinegar Kosher salt Instructions: Whisk together the apple cider vinegar, nut butter, olive oil, mustard, sherry vinegar and salt to taste in a bowl until incorporated.
Lavender-Honey Mint Julep 1/3 cup sugar 1/3 cup honey 3 tablespoons dried culinary lavender flowers 10 fresh mint leaves, plus sprigs, for garnish 2 ounces Kentucky bourbon 2 sprigs culinary lavender, for garnish Instructions: For the lavender-honey syrup: Combine the sugar, honey and 2/3 cup water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Stir in the lavender flowers. Return to a simmer, then remove from the heat. Let cool completely, then strain and discard the flowers. (This makes enough syrup for 10 to 12 cocktails.) For the cocktail: Combine the mint leaves and 1 tablespoon of the lavender-honey syrup in the bottom of a cocktail glass. Use a muddler or the top of a wooden spoon to muddle and press the mint to release its oils. Add the bourbon and stir. Fill the glass with copious crushed ice. Garnish with a mint and lavender sprig or two and serve immediately.
Crab Cakes 12 ounces Dungeness crabmeat, cooked 5 ounces fresh sourdough bread crumbs 1 egg white 2 tablespoons mayonnaise 1/2 tablespoon sambal 2 tablespoons chopped fresh chives 1 lemon, juiced Salt and pepper, to taste 3 tablespoons vegetable oil 1 bunch arugula, washed and trimmed Brown Butter-Tomato Vinaigrette, recipe follows 4 tablespoons unsalted butter, divided 1 shallot, minced 2 bay leaves 4 tomatoes, peeled, seeded and chopped 1 orange, juiced 2 tablespoons chopped fresh chives 1 tablespoon sherry 1/4 cup extra-virgin olive oil Salt and pepper, to taste Instructions: In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together. Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette. Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.
Sunny Lomi Salmon 1 pound wild Alaskan salmon fillet, skin removed 1 cup kosher salt 1/2 cup sugar 1 bunch cilantro, plus 1/4 cup chopped 1 plum tomato, diced 2 scallions, sliced thin 1 lime, juiced Instructions: Wash salmon and pat dry. Mix to combine salt and sugar. Lay 2 long pieces of plastic wrap on top of each other to form a cross. Layer half the bunch of cilantro in the middle of the plastic wrap, add half the salt-sugar mix and press salmon into the mixture, covering the bottom well. Top with the salt-sugar mix, rubbing it in well and place the remaining cilantro from the bunch on top. Wrap salmon tightly in plastic wrap and refrigerate 24 hours. Wash off salmon and pat dry. Slice into 1/3-inch cubes and place in a bowl, tossing with chopped cilantro, tomatoes, scallions, and lime juice. Serve on crackers.
Jeff's Cheesy Crispy Vacation Potatoes 3 russet potatoes, unpeeled, sliced 1/8-inch thick (poker chip thick) Peanut or vegetable oil Kosher salt 2 Roma tomatoes, seeded and chopped 2 scallions, finely minced 1 teaspoon hot sauce (I like Frank's Red Hot) 1 teaspoon fresh lime juice 1/8 teaspoon ground cumin 1/8 teaspoon cayenne pepper Kosher salt and black pepper 1 tablespoon unsalted butter 1/2 cup shredded cheddar/Monterey jack blend 1/2 cup shredded mozzarella cheese Mexican crema Instructions: 1. Prepare the potatoes. Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit. Then transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible. 2. Fry the potatoes. In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but maintain a fleshy inside. Taste one, cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt. 3. Prepare the pico de gallo. In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside. 4. Bake the potatoes. Preheat the oven to 375F. Butter the bottom of a pie pan or an 8x8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Then evenly sprinkle half the cheddar/jack blend over the potato layer. On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layer one more time ending with the mozzarella cheese. Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema.
Rosie's Red Onion Salsa 2 tablespoons/30 ml olive oil 1 bunch fresh cilantro, leaves finely chopped 1 red onion, diced Juice of 1 seville orange or 2 limes Salt and freshly ground black pepper Instructions: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
Ginger, Pecan and Rum Chocolate Brownies 2 1/2 cups plain (70 percent cocoa) chocolate, coarsely chopped 1 1/4 cups butter 5 free-range eggs 1 1/2 cups brown sugar or molasses sugar 1 to 2 tablespoons rum, optional 1 1/2 cups all-purpose flour, sifted 1 1/4 cups pecans, coarsely chopped 4 preserved stem ginger knobs, cut into small pieces (see Cook's Note) Confectioners' sugar, sifted, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Line a 12 by 8-inch brownie or cake pan 1 1/2 to 2-inches deep with parchment paper. Melt the chocolate and butter together in a pan over simmering water, also known as a double boiler. Do not let the bottom of the pan touch the simmering water as the chocolate may scorch. Set aside the melted chocolate to cool slightly. In a separate bowl, beat together the eggs and sugar, using either a whisk or an electric hand mixer, for around 5 minutes, or until the ingredients are nice and thick. Whisk in the chocolate and butter mixture, and then the rum, if using. Fold in the flour, and then the pecans, and preserved ginger. Stir just to incorporate the ingredients. Pour the batter into the lined brownie pan. Bake the brownies for 20 to 25 minutes. They should be mostly cooked while still leaving a slightly gooey trace on a knife that you insert into the center of the brownie pan. Leave the brownies out to cool slightly, and then cut them into triangles or small squares. Decorate the brownies by dusting a little confectioners' sugar on top, if using.
Roasted Root Vegetable Pasta Salad 2 tablespoons canola oil 1 tablespoon cider vinegar 1 tablespoon spicy brown mustard Salt and freshly ground black pepper 8 ounces penne pasta, cooked and cooled 2 to 3 cups leftover Roasted Root Vegetables recipe, roughly chopped, recipe follows 1 tablespoon chopped fresh parsley leaves 1 medium onion, sliced 1 1/2 pounds beef bottom round roast 2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 tablespoons all-purpose flour 2 tablespoons canola oil 2 carrots, cut into 2-inch pieces 2 stalks celery 1 medium yellow onion 1 (15-ounce) can beef broth 1 cup water 1 tablespoon minced fresh garlic 2 tablespoons Worcestershire sauce 4 sprigs fresh thyme 2 carrots, cut into 3-inch pieces 2 russet potatoes, cut into 1-inch cubes 1/2 pound turnips, cut into wedges 2 tablespoons canola oil 1 teaspoon each fresh rosemary and fresh thyme leaves 1 red onion, sliced Instructions: In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour. Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables. One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
Grilled Pork Chops 4 pork chops (about 1/2-inch thick) Neely's Seasoning, recipe follows Neely's BBQ Sauce, recipe follows 1 cup paprika 3 1/2 tablespoons sugar 1/2 teaspoon onion powder 2 cups ketchup 1 cup water 6 tablespoons brown sugar 5 tablespoons white sugar 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons onion powder 1 1/2 teaspoons dry mustard powder 1 1/2 teaspoons paprika 1/2 lemon, juiced 1 teaspoon Worcestershire sauce 1/2 cup apple cider vinegar 1 teaspoon light corn syrup Instructions: Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. Mix all ingredients together in a small bowl. Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
Poached Eggs 1 tablespoon vinegar 4 fresh large eggs Instructions: Add the vinegar and 2 cups water to a wide, deep skillet and bring to a simmer. Crack each egg into its own ramekin or small bowl. Add the eggs gently 1 at a time to the water. Cover the skillet and turn off the heat. Let the eggs poach for 4 minutes.
Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise 1/2 cup mayonnaise 1/2 cup finely diced sweet pickles (about 2 pickles) 4 (4 to 6-ounce) albacore tuna steaks Kosher salt and freshly ground black pepper Olive oil, for drizzling, plus 1/4 cup 4 teaspoons herbs de Provence 4 slices sharp white Cheddar 1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note) 2 cups arugula, thinly sliced Instructions: For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth. For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden. Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.
Superfood Granola Bars 3 cups old-fashioned rolled oats 2 tablespoons unsalted butter, melted 1/3 cup salted roasted almonds, chopped 1/3 cup roasted pepitas 1/3 cup walnuts, chopped Nonstick cooking spray, for the pan 1/2 cup packed light brown sugar 6 tablespoons unsalted butter 1/4 cup honey 1 teaspoon vanilla extract 1 teaspoon kosher salt 1/3 cup dried blueberries 1/3 cup dried goji berries 1/3 cup toasted quinoa 2 tablespoons chia seeds Instructions: For the base: Preheat the oven to 350 degrees F. Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds, pepitas and walnuts. For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray. Combine the sugar, butter, honey, vanilla and salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the blueberries, goji berries, quinoa and chia seeds. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer. Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.
Curried Salmon with Mango Chutney 2 tablespoons extra-virgin olive oil 1 small shallot, sliced 1 serrano chile pepper, thinly sliced (remove seeds for less heat) 1 1/4 teaspoons Madras curry powder Kosher salt and freshly ground pepper 1 mango, peeled, pitted and chopped 1/4 cup golden raisins 2 tablespoons plus 1/2 to 1 teaspoon distilled white vinegar 4 5-ounce skin-on salmon fillets (preferably wild) 1 large bunch Swiss chard, leaves torn and stems sliced 3 cloves garlic, smashed 1/4 cup chopped fresh mint, plus more for topping Instructions: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes. Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry. Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.
Ovengold® Turkey & Swiss Club 3 slices white bread, toasted 1 tablespoon Mayonnaise 2 slices Leaf lettuce 3 slices Tomato 2 slices Boar's Head Gold Label Switzerland Swiss® Cheese 2 slices Boar's Head Ovengold® Roasted Breast of Turkey 2 slices Boar's Head Deluxe Ham 4 slices Boar's Head Fully Cooked Imported Bacon Instructions: Toast the bread on both sides in a toaster or using the broiler. On a clean surface, place the three slices of bread side-by-side. Spread mayonnaise on one side of each bread slice. Stack the following ingredients in order on the first slice of bread, lettuce, tomato, cheese, turkey, ham, bacon, and a slice of bread. Repeat sequence for second layer and serve.
Chocolate Biscuit Cups with Pumpkin-Cream Cheese Filling Nonstick cooking spray, for the pans and work surface 2 1/4 cups all-purpose flour, plus more for shaping the dough 1/2 cup cocoa powder 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 2 tablespoons vegetable shortening 8 tablespoons (1 stick) unsalted butter, cold 1 cup mini chocolate chips 1 1/2 cups full-fat cultured buttermilk, cold One 8-ounce package cream cheese, at room temperature 3/4 cup brown sugar 1 large egg 1 cup (15 ounces) solid-pack pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt Instructions: For the biscuits: Preheat the oven to 400 degrees F. Spray two 12-cup mini muffin pans with nonstick spray. Whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, salt and baking soda in a large bowl. Add the shortening and use your fingertips to pinch it completely into the flour mixture. Using a box grater, grate the cold butter into the flour. Toss until all the pieces are coated. Pinch and drop the butter pieces in the flour until the butter pieces are flattened and incorporated. Stir in 3/4 cup of the chocolate chips. Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky. Transfer the dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2 inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour and fold it into thirds again, this time folding in the open ends first. Repeat one more time. The dough should no longer be sticky. Roll the dough out to 1/4-inch thickness. Then cut twenty-four 2 1/2-inch circles out of the dough. Press a circle into each mini muffin cup. Refrigerate until cold, about 15 minutes. For the pumpkin cream cheese filling: Beat the cream cheese and brown sugar in a large bowl until smooth. Add the egg, then beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the filling into the biscuit-lined cups. Sprinkle the tops with the remaining 1/4 cup chocolate chips. Bake until the tops are set and the biscuits are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving.
Turkey Meatloaf with Korean Flavors 4 tablespoons sesame seeds 3 pounds ground turkey 1 cup chopped scallions 3 tablespoons minced garlic 3 tablespoons fresh grated ginger 1/2 cup sesame oil 1/2 cup soy sauce 1 teaspoon chili powder 1/4 cup finely chopped cilantro 2 teaspoons freshly ground black pepper Fine sea salt 2 tablespoons minced garlic 1/2 cup chopped scallions 1 cup soy sauce 1/2 cup white vinegar 1/4 cup sesame oil 2 tablespoons honey 1 teaspoon chili powder Instructions: Preheat oven to 400 degrees F. Toast sesame seeds until golden in a hot dry nonstick skillet. Set aside to cool. Mix the ground turkey with the remaining ingredients in a medium size bowl, add 2 tablespoons sesame seeds. Form a small meatball sized patty and saute on stove top; taste and adjust spices and herbs. Make a loaf out of the meatloaf mixture, season with salt and pepper. Prepare a roasting pan by spraying with cooking spray. Place the meatloaf in the roasting pan and roast in the oven for about 30 minutes, or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Remove from oven and allow the meatloaf to sit for 15 minutes to absorb all the juices and flavors. While the meatloaf is sitting combine the ingredients (including the remaining 2 tablespoons of toasted sesame seeds) for the dipping sauce and whisk to combine all the flavors and to dissolve the honey. Slice the meatloaf into 1-inch slices and drizzle the dipping sauce over it.
Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette 8 medium-sized portobello caps Olive oil Salt and pepper Wild Rice Pilaf, recipe follows Piquillo Pepper Vinaigrette, recipe follows 1/3 cup sliced almonds, toasted 1 1/2 cups wild rice 3 cups chicken stock, plus 1/2 cup 2 cups water Salt 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 1 cup dry white wine 2 teaspoons finely chopped fresh thyme leaves 2 teaspoons finely chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 5 piquillo peppers, chopped 1/2 small red onion, coarsely chopped 8 cloves roasted garlic, peeled 1/4 cup aged sherry vinegar 1 tablespoon honey 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1/2 cup canola oil Instructions: Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds. Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well. Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley. Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
Sheet-Pan Chicken and Waffles Cooking spray 4 skinless, boneless chicken breasts (6 to 8 ounces each), cut on an angle into thirds 1/2 cup sour cream 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Finely grated zest of 1 lemon Kosher salt and freshly ground black pepper 5 cups cornflakes, finely crushed 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh thyme 6 tablespoons unsalted butter, at room temperature 12 frozen home-style waffles Maple syrup, for serving Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Toss the chicken pieces with the sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside. Put the cornflakes in a shallow dish and stir in the olive oil, 1 tablespoon thyme and a pinch each of salt and black pepper. Coat the chicken in the cornflake mixture, pressing to adhere. Place on the prepared pan and lightly coat with more cooking spray. Bake until lightly browned on top, about 15 minutes. Meanwhile, mix the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper and set aside. Remove the baking sheet from the oven and move the chicken to one side. Arrange the waffles in two rows on the other side of the pan, overlapping them. Bake, flipping and rotating the waffles halfway through, until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the waffles are toasted and hot, 10 to 15 minutes. Spread the lemon-thyme butter evenly over the waffles. Serve the chicken and waffles with maple syrup.
Short Rib Stroganoff 3 pounds stew meat (I'm using beef short ribs) 2 tablespoons paprika Salt and black pepper 3 tablespoons oil (I'm using olive) 2 cups sliced mushrooms (I'm using shiitakes) 4 cloves garlic, sliced 1 onion, thinly sliced (I'm using yellow) 3 tablespoons all-purpose flour 1 cup red wine 1 cup liquid (I'm using mushroom stock made from the shiitake stems) 1 cup milk 1 pound dry pasta (I'm using pappardelle) 1/2 cup sour cream 1/4 cup diced pickles (I'm using gherkins) 1/4 cup chopped fresh parsley, optional Instructions: Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside. Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.) When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside. Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.
Bratwurst Medallions over Sauteed Onions with Parsley Boiled Potatoes and Stuffed Carrot Canoes 6 to 9 bratwurst links 3 large onions, quartered 2 (12-ounce) bottles beer (recommended: Miller High Life) Butter, for sauteing Parsley Boiled Potatoes, recipe follows Stuffed Carrot Canoes, recipe follows Several red potatoes 1/2 cup butter, melted 1/4 cup parsley, finely chopped 12 medium carrots 1/4 cup mayonnaise 1/4 cup plain bread crumbs 2 teaspoons horseradish 4 teaspoons grated onion 2 teaspoons butter, divided Salt and pepper Instructions: In a large pot, bring water to a rolling boil. Add the bratwurst links, onions and 2 cans of beer to the pot. Boil the bratwurst until they are white in color, approximately 30 to 45 minutes. Slice the brats on the diagonal, into medallions, and saute in butter in a large saute pan over medium-high heat. Cook the brats until the skin is evenly browned. Add the onions to the pan and saute the slices in the butter until they turn golden. Serve the brats on top of the onions. In a large pot, bring water to a rolling boil. Add the whole potatoes to the pot and boil them until they become tender. Remove the potatoes from the pot and pour the melted butter and parsley over them. In a large pot, bring water to a rolling boil. Boil the carrots until they are slightly tender. Remove them from the water and cut a thin slice out of each carrot lengthwise. Scoop out the contents, leaving a 1-inch shell. Puree the carrot pieces with mayonnaise, horseradish, grated onion and salt and pepper. Spoon the puree back into the hollow of the carrot. In a small bowl, mix bread crumbs and 1 teaspoon of butter together until the mixture is crumbly. Sprinkle the bread crumbs over the carrots. Drizzle 1 teaspoon of butter over the bread crumbs.
Halwa Carrot Cake Nonstick cooking spray, for greasing the pan 1 1/4 cups vegetable oil 1 cup lightly packed brown sugar 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs 2 cups all-purpose flour 2 teaspoons chai masala powder 2 teaspoons baking powder 1/2 teaspoon fine sea salt 3 cups peeled and grated carrots 1 cup coarsely chopped pecans 1/2 cup sliced dates 5 cups milk 1 3/4 pounds carrots, peeled and grated 1/4 teaspoon ground green cardamom A few strands saffron 2 ounces raisins 4 tablespoons ghee or clarified butter 2 ounces almonds, chopped 2 ounces cashews, chopped 2 ounces pistachios, chopped 1/2 cup grated paneer One 14-ounce can condensed milk 1 to 2 tablespoons granulated sugar 4 to 6 cups sweetened whipped cream 1/4 cup pistachio dust or very finely crushed pistachios 1 cup edible flowers 1 to 2 sheets edible gold leaf Instructions: For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan. In a bowl, whisk the oil, sugars, vanilla and egg together until combined. In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined. Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool. For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes. Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes. Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely. For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.
Winter Panzanella with Squash and Salami 4 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 1/2 cups cubed olive bread (or other crusty bread) 3 ounces spicy salami, cut into 1/2-inch cubes 1 small bulb fennel, halved, cored and thinly sliced, plus 1/2 cup fronds 1 stalk celery, thinly sliced 1 cup low-sodium chicken broth 3 tablespoons red wine vinegar 1 12-ounce jar roasted red peppers, drained and chopped 2 tablespoons fresh marjoram or oregano, roughly chopped 2/3 cup shredded asiago cheese (about 2 ounces) Instructions: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing halfway through, until golden brown and tender, about 20 minutes. Transfer to a plate and let cool. Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes; transfer to a large bowl. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the salami and cook, stirring, until lightly browned, about 5 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet. Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes. Remove from the heat and stir in the roasted peppers and marjoram. Pour the fennel mixture over the bread cubes and let sit 2 minutes. Add the squash and salami and toss to coat. Top each serving of panzanella with the asiago and fennel fronds.
That's a Wrap 1 1/2 ounces pisco, such as BarSol Pisco Selecto Acholado 1 1/4 ounces fresh cantaloupe juice 3/4 ounce Simple Syrup, recipe follows 1/2 ounce fresh lime juice 1 cantaloupe square, for garnish 1 slice prosciutto, for garnish 1 cup sugar Instructions: Add the pisco, cantaloupe juice, Simple Syrup and lime juice to a mixing glass, add large ice to a shaker tin, pour the contents of the mixing glass into the tin and shake vigorously. Taste for balance, then double-strain into a rocks glass over fresh ice. Garnish with a cantaloupe square wrapped in prosciutto and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde 3 beets, peeled and cut into 1-inch wedges, plus beet greens, roughly chopped 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 3 cups baby kale One 4-ounce log goat cheese, crumbled 1/4 cup pomegranate seeds 1/2 cup fresh parsley 1/4 cup fresh cilantro 1/4 cup fresh mint 4 scallions, white and light green parts only, roughly chopped Zest and juice of 1 lemon Pinch red pepper flakes, optional 5 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/4 cup toasted pistachios, roughly chopped Kosher salt and freshly cracked black pepper Instructions: For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes. For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined. Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper. In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde. Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.
Chocolate-Orange Cake Pops Vegetable oil cooking spray 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 sticks unsalted butter, at room temperature 1 1/4 cups granulated sugar 2 eggs, at room temperature 1/2 cup mascarpone cheese, at room temperature 1/4 cup fresh squeezed orange juice (from 1 large orange) Zest of 1 large orange 3 cups powdered sugar3 tablespoons whole milk, plus more if needed 1 teaspoon pure vanilla extract 1 stick unsalted butter, at room temperature Orange food coloring, as needed Two 12-ounce bags bittersweet (70 percent) chocolate chips 5 tablespoons safflower oil Orange and white sprinkles, for decoration Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray an 11- by 8-inch rimmed baking sheet with cooking spray. Lay a piece of parchment paper over the baking sheet allowing the excess to fall over the sides. Spray the parchment paper with the cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside. In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on high speed until light and fluffy, about 1 minute. Beat in the eggs, one at a time until smooth. Add the mascarpone cheese, orange juice and zest. Mix until well combined. Gradually add the flour mixture until combined. Scrape the batter into the prepared baking sheet, spreading the batter to the edges. Bake until a cake tester comes out clean, 12 to 15 minutes. Cool in the pan for 30 minutes. Using the excess parchment to lift, carefully remove the cake from the baking sheet and cool completely on a wire rack for about 30 minutes. For the frosting: While the cake is cooling, combine the confectioners' sugar, milk, vanilla extract and butter in a medium bowl. Using an electric hand mixer, combine the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color. Cut the cooled cake in half. Using a serrated knife, trim the top layer of cake halves to make a flat surface. Spread the frosting over one half of the cake. Top with the other cake half. Refrigerate for 45 minutes to 1 hour until the frosting has set. For the chocolate: Combine the chocolate and safflower oil in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Line a baking sheet with waxed paper. Cut the cake into 1 1/4-inch squares. Insert a popsicle stick into the end of each cake square. Dip the cake squares into the melted chocolate, shaking off any excess chocolate. Decorate with sprinkles and place on the prepared baking sheet. Repeat with the rest of the cake squares. Refrigerate the pops until the chocolate has set, 1 to 2 hours.
Stuffed Turkey Burgers 1 1/4 pounds lean ground turkey breast 1/2 cup chopped roasted red peppers 1/2 cup shredded part-skim mozzarella cheese 1/4 teaspoons salt Freshly ground black pepper Instructions: Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Barbecued Chicken 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 1 recipe Barbecue Sauce, recipe follows 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade. Serve with extra barbecue sauce on the side. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Yield: 1 1/2 quarts
Tableside Caesar Salad 1 small loaf ciabatta bread, torn into 3/4-inch cubes 1/2 cup olive oil Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 1 large egg yolk 2 fillets salted anchovy, rinsed 1 head roasted garlic, cloves picked out Kosher salt and freshly ground black pepper 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1/2 cup grated Parmesan 1 1/2 cups extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon lemon juice 4 heads baby romaine lettuce, trimmed and leaves removed Shaved Parmesan, for garnish Instructions: For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper. Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container. For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste. For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.
Apple Pie Napoleon 1 uncooked crumb top apple pie 1 sheet frozen puff pastry 2 cups whipped topping 2 teaspoons cinnamon sugar 4 ounces cream cheese, softened 3/4 cup powdered sugar, sifted 4 tablespoons caramel creme liqueur Instructions: Bake apple pie per package instructions. Let cool. Once cooled, break up pie with a fork. Thaw puff pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F. Unfold puff pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place strips 2-inches apart on a baking sheet. Bake for 15 minutes, or until golden. Remove from baking sheet and cool on a wire rack. In a small bowl combine whipped topping and cinnamon sugar. Set aside. In a small mixing bowl, beat on low speed with an electric mixer the cream cheese and powdered sugar until light and fluffy. Add caramel creme liqueur and beat until smooth. Place one baked puff pastry sheet on a platter. With the back of a fork, gently push down center of the pastry creating a trough for filling. Spoon in some broken-up apple pie, and then layer with 1 cup of whipped topping mixture. Repeat with next layer. Top with baked pastry sheet. Drizzle with glaze and serve.
Verdura Mista 2 aubergines (eggplant), sliced into rounds 2 heads fennel, sliced 3 courgettes (zucchini), sliced lengthways 1 bunch of asparagus 4 yellow patty pan squash 4 green patty pan squash 2 red peppers, charred and skins removed 2 orange peppers, charred and skins removed Extra-virgin olive oil Sea salt and freshly ground black pepper White wine vinegar 1 handful chopped basil leaves 1 clove garlic, finely sliced 1 handful fennel tops Instructions: Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ¿ you will now be able to remove their skins quite easily. Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ¿ this should not be served from the fridge, but at room temperature ¿ lovely!
Whole Sizzling Fish 2 cups hot water 1 whole cleaned striped bass, (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 3 tablespoons julienned ginger 3 green onions, white and green parts, sliced in large pieces 1 cup peanut oil Lemon or lime wedges, for garnish Instructions: Place 2 cups hot water in a steamer. Place the fish in the steamer and top with the ginger and green onions. Steam, covered, for 8 to 9 minutes. In a small saucepan, bring the oil to a gentle boil. Remove the fish from the steamer with a flexible nonstick spatula. Place fish on a deep platter or one with an edge. Pour hot oil over fish for a sizzling presentation. Garnish with fresh lemon or lime wedges. Serve immediately.
Sesame Chicken with Spicy Dipping Sauce 1 small minced onion 3 cloves minced garlic One 1/4-inch piece peeled fresh ginger 6 ounces lemon juice 6 ounces olive oil 3 ounces soy sauce 3 ounces dark rum 1 tablespoon crushed red pepper 2 tablespoons sugar 2 tablespoons salt 5 chicken breasts 1 cup toasted sesame seeds 2 cups all-purpose flour Sesame Noodles, recipe follows Soy-Ginger Vinaigrette, recipe follows Mesclun Greens Spicy Apricot Sauce, recipe follows 1 pound fresh angel hair pasta 1/2 bunch cilantro, leaves chopped 1 bunch chopped scallions 2 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cup soy sauce 1/4 cup lemon juice 1 tablespoon minced ginger 1/2 cup olive oil 1/2 cup canola oil 1 ounce boiling water 2 cups apricot glaze 1 cup balsamic vinaigrette 2 tablespoons soy sauce 1 tablespoon red pepper flakes 1 tablespoon grated ginger 1/2 cup mirin Instructions: In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight. Preheat the oven to 400 degrees F. Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven. To assemble: Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce. Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well. Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds. Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.
Sweet Hot Fried Chicken and Waffles 1 cup honey 1 cup maple syrup 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoon apple cider vinegar 1/4 teaspoon cayenne 1/2 teaspoon kosher salt 2 cups all-purpose flour 1 cup shredded sharp Cheddar 2 tablespoons sugar 2 teaspoons baking powder 3 to 4 scallions, chopped, whites and greens separated 7 to 8 dashes hot sauce 2 teaspoons kosher salt, plus a pinch 2 large eggs 2 cups whole milk 8 tablespoons (1 stick) unsalted butter, melted Nonstick cooking spray, for the waffle iron Vegetable or canola oil, for frying 8 boneless, skin-on chicken thighs 1 cup buttermilk 2 cups all-purpose flour 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 1/2 teaspoons kosher salt, plus more for seasoning Instructions: For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container. For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven. Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside. In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps). Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles. For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt. Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.
Bamia (Sweet and Sour Okra) 1 pound small okra pods 2 tablespoons olive oil 1 tablespoon honey Salt and freshly ground black pepper, to taste 1 tablespoon freshly squeezed lemon juice 1/2 cup water Instructions: Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.
Greek Panzanella Good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) Kosher salt 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large diced 1 yellow bell pepper, large diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half rounds 1/2 pound feta cheese, cut in 1/2-inch cubes 1/2 cup calamata olives, pitted 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Instructions: Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Bacon and Broccoli Rice Bowl 2 cups white rice (preferably short-grain or sushi rice) 6 slices bacon, chopped 1 head broccoli, florets cut into pieces, stems peeled and sliced 2 tablespoons low-sodium soy sauce 1 1/2 teaspoons sesame oil 4 large eggs Kosher salt 3 tablespoons chopped fresh cilantro 2 scallions, sliced 2 tablespoons chopped pickled jalapenos Instructions: Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices. Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.
Warm Brie with Fuji Apple, Pear and Melba Toasts 1 large Fugi apple 1 large red or brown skinned pear, slightly underripe A wedge lemon 1 pound individual wheel brie cheese 24 sesame Melba toast rounds, any brand Instructions: Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning. Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high. Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.
Italian Pork Sandwiches 4 teaspoons ground fennel 4 teaspoons dried rosemary 2 teaspoons dried oregano 2 teaspoons garlic salt 2 teaspoons kosher salt Freshly ground black pepper Two 1-pound pork tenderloins 6 tablespoons olive oil 6 ciabatta rolls 1 clove garlic 1/2 cup mayonnaise 1 lemon, zested 5 cups arugula 2 tablespoons balsamic vinegar 3 jarred roasted red bell peppers, sliced Instructions: Preheat the oven to 350 degrees F. Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl. Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes. To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside. Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness. Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper. Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine. Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.
Harissa Spiced Green Bean Salad 3 cups green beans cut into 2 to 3-inch pieces 1 1/2 cups carrots julienne, cut into 2 to 3-inch pieces 1 (15-ounce) can garbanzo beans, drained 1 cup cucumber, peeled and diced 4 teaspoons harissa spice 1/4 cup lemon juice 1/4 cup olive oil 1/4 cup white wine vinegar Instructions: Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm. In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside. Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Pigs in Blankets 2 cups plus 5 tablespoons self-rising flour 1 heaping teaspoon salt 2 tablespoons grated Red Leicester or Cheddar 1 cup whole milk 1 egg 3 tablespoons vegetable oil 50 pork cocktail sausages (mini hot dogs) 1 egg, mixed with a splash milk and 1/2 teaspoon salt Instructions: Preheat the oven to 425 degrees F. Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out. Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions. Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time). Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it. Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.
Tuna Steaks Chorrilos-Style 2 cloves garlic 1 tablespoon coarse sea salt 2 tablespoons grated ginger 1/2 teaspoon ground cardamom 1 tablespoon dry vermouth I tablespoon lime juice 1 teaspoon sesame oil 3 tablespoons olive oil 6 (8-ounce) tuna steaks, skin removed and dark sections discarded 3 thin slices bacon, cut into fine strips 2 medium red onions, cut into 1/4-inch slices 6 cloves garlic, thinly sliced 3 jalapeno chiles, seeded and julienned 1/4 cup red wine vinegar 6 plum tomatoes, cut into wedges 1/2 small bunch fresh thyme, leaves only, coarsely chopped 1/2 small bunch fresh oregano, leaves only, coarsely chopped 1 teaspoon salt 1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped Instructions: In a mortar and pestle or a food processor, combine the garlic, salt, ginger and cardamom and pound to a smooth paste. Add the vermouth and the lime juice and whisk to mix. Allow to sit for 5 minutes, then add the sesame oil and 1 tablespoon of the olive oil. Rub this mixture into both sides of the tuna steaks and allow to sit at room temperature for about 15 minutes. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bacon and saute, stirring, until crisp. Add the onions and continue to saute, stirring frequently, until the onions are golden. Add the sliced garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the chiles, vinegar, tomatoes, thyme, oregano, and salt and cook only until the tomatoes are heated through. Preheat a grill or broiler to high heat. Grill the steaks about 4 inches away from the heat for 10 to 15 minutes, or until golden and cooked to the desired doneness. Let rest for 5 minutes. Cover the bottom of a heated serving platter with the braised onion mixture. Arrange the tuna steaks on top and surround them with the tomato wedges. Scatter the parsley over the top and serve immediately.
Giant Grub Chicken 1 (3 to 4-pound) chicken 2 tablespoons chopped garlic 1 1/2 pounds bacon, coarsely chopped 1 red pepper 1 green pepper 1 mild hot pepper 3 stalks celery Kosher salt and freshly ground black pepper Olive oil, as needed 1 (15-ounce) can cannellini beans, rinsed and drained 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 1 cup seasoned bread crumbs 4 tablespoons butter 1 pound grated Cheddar 1 baguette, sliced, for serving Chopped parsley leaves, for garnish Instructions: Preheat an outdoor grill for indirect grilling. Cut chicken in half. Remove bones from breasts and leg/thighs. Rub the chicken with chopped garlic. In a skillet over medium heat, cook bacon until almost crisp. Remove and drain on paper towels. On the grill, roast the peppers over direct heat until blackened. When cool, remove the skin and seeds and chop coarsely. Wrap the celery in foil, season with salt and pepper and a bit of olive oil. Cook until tender about 15 to 20 minutes, cool and chop. Mix together bacon, beans, thyme, rosemary, peppers, celery and half the bread crumbs. Sprinkle chicken with more crumbs then stuff bacon mixture into chicken. Place chicken in pie pan skin side down. Wrap pan in foil. Dot chicken with butter and place on grill. Cover grill lid and cook about 30 to 40 minutes over indirect heat making sure the skin is crisping. Uncover, top with grated Cheddar and cook until chicken is tender, about 15 to 20 minutes more. Let chicken rest so stuffing will set and chicken will cool enough to cut and pull apart. Top with chopped parsley and serve with sliced baguette. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Baked Herbed Polenta 3 1/3 cups water 1 teaspoon salt 1 cup yellow cornmeal 1/3 cup whipping cream 1/4 cup Parmesan 3/4 teaspoon dried thyme leaves 1 tablespoon olive oil Instructions: Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.
Potato, Onion, and Rosemary Cake 2 tablespoons unsalted butter 2 tablespoons olive oil 1 1/2 pounds onions, thinly sliced 2 pounds small red potatoes, peeled and very thinly sliced 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped fresh rosemary 1 cup cream, whisked together with 1 large egg yolk Instructions: In a large heavy skillet heat the butter and olive oil over low heat. Saute the onions slowly, stirring occasionally, for about 30 minutes. They should be very soft, slightly golden, but not brown. Preheat the oven to 350 degrees. Lightly oil a 10inch round baking dish or pie plate. Arrange a circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper. Arrange a thin layer of onions on top and sprinkle with some of the rosemary. Continue layering until you have used up all the ingredients, finishing with the rosemary. Pour the cream mixture into the dish around the edges so that you don=t disturb the rosemary, drizzling just a little over the top. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and cook for 10 minutes more, until the top is golden and the potatoes are tender. Let cool for 5 minutes then slice into loose wedges and serve.
No-Peek Tomato Chicken Nonstick cooking spray, for the baking dish 1 1/2 cups long-grain white rice 1 teaspoon dried basil 1 teaspoon garlic powder Kosher salt and freshly ground black pepper Two 14.5-ounce cans diced tomatoes (not drained) 1 1/2 cups creamy tomato soup (canned or boxed) 4 boneless, skinless chicken breasts (about 6 ounces each) One 1-ounce package onion soup mix Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray. Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse. Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken). Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.
Smokehouse Burger 24 ounces ground beef, formed into four 6-ounce patties Salt and pepper Eight 1-ounce slices Smoked Pork Belly, recipe follows 3 tablespoons melted butter 4 brioche buns 4 slices sharp Cheddar Whiskey Aioli, recipe follows 4 slices tomato 6 ounces chili powder 2 ounces ground cumin 2 ounces paprika 2 ounces salt 2 ounces brown sugar, sifted 1 ounce garlic powder 1 ounce fresh ground pepper 1 skin-off pork belly 1 cup whiskey 1 quart mayonnaise 1/4 cup lime juice 1/4 cup Worcestershire sauce 2 tablespoons roasted garlic powder 2 tablespoons salt 2 tablespoons ground black pepper Instructions: Preheat grill to medium-high; wait until grill reaches 400 degrees F. Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.) Cook the patties for 5 minutes, then flip. Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste). Flip pork belly after 2 minutes, then place Cheddar on the patties to melt. Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas. Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour. Preheat a smoker to 240 degrees F. Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve. Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces. Rub all sides of the pork belly with the reserved rub. Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat. Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.) Pour reduction in a bowl and place in refrigerator to cool, 10 minutes. Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix. Place aioli back into refrigerator until needed.
Cin Chili Puffs 1 package Crescent rolls, (recommended: Pillsbury) 8 ounces Cin Chili recipe follows, chilled 2 green onions 1 jalapeno, sliced 4 ounces processed American cheese (recommended: Velveeta) 2 tablespoons olive oil 2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 (8-ounce) can tomato sauce (recommended: Hunt's) 1 tablespoon onion powder 2 tablespoons garlic powder 1/2 teaspoon jalapeno powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 5 tablespoons red chili powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: Preheat the oven to 350 degrees F. Unroll the crescent rolls into a triangle shape. Place a 1-ounce spoonful of Cin Chili on the center of the dough. Slice the green onions and place 2 to 3 slices on top of the Cin Chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes. In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
Bruschetta With Strawberry And Tomato Salad 1 cup diced ripe strawberries 1 cup diced grape tomatoes 1 small clove garlic, minced 3 tablespoons thinly sliced fresh basil 2 tablespoons extra-virgin olive oil, plus more for brushing 2 teaspoons balsamic vinegar Kosher salt and freshly ground pepper 1 baguette, sliced on the diagonal 1/2 inch thick Instructions: In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then. Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter. Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately.
Baked Chicken Breasts With Parmesan Crust 2 tablespoons dijon mustard 1/2 teaspoon thyme leaves, chopped Kosher salt 1/4 teaspoon cayenne pepper 4 boneless, skinless chicken breast halves (about 8 ounces each) 3/4 cup freshly grated parmesan cheese 3/4 cup panko or dried coarse baguette breadcrumbs Cooking spray Instructions: Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving. Photograph by Charles Masters
French Dip Sandwiches 3 tablespoons vegetable oil 1 large onion, thinly sliced Kosher salt 6 medium shallots, thinly sliced 2 bunches scallions, chopped (white and greens parts separated) 1 1/2 cups sour cream 1 cup mayonnaise 2 teaspoons white wine vinegar 2 teaspoons Worcestershire sauce 6 cloves garlic Kosher salt 1 teaspoon extra-virgin olive oil 1/2 teaspoon celery salt Pinch of cayenne pepper Freshly ground black pepper 1 3-to-4-pound beef eye round roast 4 cups low-sodium beef broth 2 stalks celery, roughly chopped 1 small onion, roughly chopped 3 sprigs parsley 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 teaspoons dry sherry 6 6-inch Italian rolls, split and lightly toasted Instructions: Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool. Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day. Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight. Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve. Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry. Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.
Jalapeno Hushpuppies 1 1/2 quarts peanut oil, for frying 1 1/2 cups self-rising cornmeal 1 cup self-rising flour 1/2 cup chopped onion 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced 1 (15-ounce) can creamed corn 2 large eggs, lightly beaten Salt and freshly ground black pepper Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional Instructions: Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes. Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.
Oatmeal Raisin Walnut Cookie Sandwiches 3/4 cup golden raisins 1 1/2 tablespoons warm rum or water 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups old-fashioned rolled oats (not instant) 1/2 cup chopped walnuts 4 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 3/4 cup powdered sugar 1 teaspoon vanilla extract 1/2 cup finely shredded and unsweetened coconut Instructions: Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper. For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain. Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl. Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins. Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely. For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand. To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
Brussels Sprouts with Lemon and Garlic 1/3 cup extra-virgin olive oil 1 lemon 2 pounds Brussels sprouts, trimmed and halved (quartered if large) Kosher salt and freshly ground pepper 4 cloves garlic, thinly sliced 1/4 cup roughly chopped fresh chives Instructions: Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool. Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper. Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

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