Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Pasta with Greens and Roasted Garlic 12 ounces dry orecchiette 1 1/2 pounds (2 bunches) broccoli rabe 4 to 6 garlic cloves, peeled and left whole 1/3 cup extra virgin olive oil 1/2 cup chicken broth 1/2 teaspoon dried red pepper flakes 2 cups cooked drained cannellini beans Salt Slab of fresh Parmesan cheese Instructions: Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through. Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.
Stuffed Mushrooms 1 tablespoon extra-virgin olive oil, plus more drizzling 6 ounces sweet Italian sausage (about 2 links), removed from casings 2 garlic cloves, minced 1 large shallot, minced 24 large button mushrooms, caps cleaned, stems trimmed and finely chopped Coarse salt and freshly ground pepper Coarse salt and freshly ground pepper 1 tablespoon finely chopped fresh flat-leaf parsley leaves 2 tablespoons finely chopped fresh oregano leaves, plus whole leaves for garnish (optional) 1 large egg, lightly beaten 2 tablespoons plain dry breadcrumbs 2 tablespoons finely grated Parmigiano-Reggiano cheese Instructions: Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool. Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil. Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.
Onaga Poke 1 pound onaga, cubed 2 Hawaiian chile peppers, minced 1/2 cup limu kohu 1 1/2 teaspoons sesame oil 2 tablespoons minced onion 2 tablespoons soy sauce 1 tablespoon green onion Instructions: In a mixing bowl, mix onaga with the remaining ingredients. Serve cold.
Lemon Cake with Blueberry Compote Nonstick cooking spray 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar 4 large eggs, at room temperature Finely grated zest of 3 lemons (about 3 tablespoons) plus 2 tablespoons lemon juice 1 teaspoon pure vanilla extract 1 cup milk 6 ounces blueberries (1 1/2 cups) 1/3 cup sugar 2 tablespoons fresh lemon juice 2 tablespoons water Juice of 1 lemon 10 large egg whites 2 1/2 cups sugar 6 sticks (3 cups) unsalted butter, cut into cubes, cool but not cold 1 tablespoon pure vanilla extract Pinch salt Instructions: For the lemon cake: Preheat the oven to 325 degrees F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray. Whisk together the flour, baking powder and salt. With an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the lemon zest and vanilla. Add the flour mixture in 3 batches, alternating with two additions of milk and lemon juice and beating until just combined after each. Divide the batter evenly between the prepared cake pans. Bake, rotating halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool in the pans on a rack for 5 to 10 minutes, then remove the cake layers from the pans and wrap in plastic wrap to cool completely. For the blueberry compote: Meanwhile, bring 1 cup of the blueberries and the sugar, lemon juice and water to a simmer in a small saucepan over medium heat. Cook until the berries burst and the liquid thickens slightly, about 5 minutes. Stir in the remaining 1/2 cup blueberries and let cool. For the buttercream: Wipe the bowl of a stand mixer with a paper towel dampened with lemon juice, to remove any trace of grease. Add the egg whites and sugar to the bowl, and cook over a pot of simmering water, whisking constantly but gently, until hot and the sugar has dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment and begin to whip until the meringue is thick and glossy, and the bottom of the bowl feels room-temperature to the touch, about 10 minutes. Switch to the paddle attachment and, with the mixer on low speed, add the butter cubes 1 at a time until incorporated; then mix until silky smooth. Add the vanilla and salt, continuing to beat on low speed until well combined. Slowly add up to 1/2 cup blueberry compote, mixing until the desired texture is reached. To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer. Frost all over with the buttercream. Serve immediately, or refrigerate and bring the cake back to room temperature for 15 minutes before serving.
Cherry-Topped Lemon-Coconut Cookie Cups Cooking spray 2 sticks unsalted butter, at room temperature 1 1/4 cups sugar 1 large egg, at room temperature 2 cups sweetened shredded coconut 1 1/2 tablespoons grated lemon zest, plus 1/4 cup lemon juice (from 2 lemons) 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon fine sea salt 3/4 cup white chocolate chips 1/4 cup cream of coconut 32 maraschino cherries, patted dry Instructions: Preheat the oven to 375 degrees F. Coat 32 mini-muffin cups with cooking spray; set aside. Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the egg, 1/2 cup shredded coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice and the vanilla. In a separate bowl, whisk the flour, baking powder and salt. Reduce the mixer speed to low; gradually beat in the flour mixture until just combined. Drop 1 1/2 tablespoons dough into each mini-muffin cup (do not press the dough in). Bake until the edges of the cookies are lightly browned, 12 to 13 minutes. Transfer the pans to racks and immediately make a 1/2-inch deep indentation in the center of each cookie using the back of a melon baller or measuring spoon. Let cool 3 minutes in the pans, then loosen the cookies with a paring knife and remove to the racks to cool completely. Microwave the white chocolate chips with the cream of coconut in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Stir in the remaining 1/2 tablespoon lemon zest and 1 tablespoon lemon juice. Put the remaining 1 1/2 cups shredded coconut in a shallow bowl. Dip the top of each cookie in the melted white chocolate, then dip in the coconut to coat. Return coated-side up to the rack. Dip the bottom of a cherry in the melted white chocolate, then place in the indentation of the cookie. (If the melted white chocolate starts to thicken, microwave again to soften.) Let sit until set, about 10 minutes.
Farro Risotto al Chianti 1/4 cup extra-virgin olive oil 3 shallots, diced 14 ounces farro or wheat berries 3 cups Chianti Classico wine 2 cups vegetable stock 2 tablespoons unsalted butter Freshly grated Parmigiano-Reggiano cheese Instructions: Heat the extra-virgin olive oil and 1 tablespoon butter in a large pot; add the shallots. Saute the shallots until they are translucent. Add the farro, stir and lightly toast and coat with the butter. Add 1 cup Chianti and let it reduce completely, stirring constantly. Ladle 1/2 cup vegetable stock at a time into the farro. Continue stirring, adding more vegetable stock as it evaporates. Repeat the process until the stock is gone. Continue the process using the remainder of the wine. Cook for another 12 to 15 minutes or until the farro is al dente. Stir in the grated Parmigiano cheese and the remaining butter. Transfer the risotto to a warm bowl and serve immediately.
Smoked Swordfish Salad Mazatlan 3/4 pound swordfish, in one piece 1/3 cup cider vinegar 1 large clove garlic, minced 1/2 teaspoon salt 1/2 tablespoon freshly ground black pepper 1/2 teaspoon sugar 1/2 avocado, peeled 2/3 cup olive oil 3 green onions, white and light green parts only, finely chopped 1 small white onion, sliced paper thin and, if desired, soaked in ice water for 2 hours 3 cups spinach leaves, well washed 1 head butter lettuce, outer leaves discarded and inner leaves torn into bitesized pieces 1 pint cherry tomatoes, halved Instructions: Prepare a smoker for hot smoking by soaking and then igniting 3 large hardwood chunks, and regulating the temperature so that it will remain between 170 degrees and 250 degrees. Smoke the fish for 1 to 1 1/4 hours, or until the flesh is flaky and cooked through. Shred the flesh and refrigerate until ready to serve. In a blender, combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and blend for 1 minute, until completely smooth and emulsified. Transfer to a glass bowl, stir in the green onions, and taste for seasoning. Cover with plastic wrap and refrigerate for 2 hours. When ready to serve, drain the onion slices, pat them dry, and separate them into rings. In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently. Pour on enough dressing to coat, and toss again just to mix. Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad. Drape a few onion rings over the top and serve.
Fillet of Beef Meurice 2 pounds beef tenderloin 1 garlic clove 1/4 cup brandy 1 (10-ounce) tin champignons Salt, black pepper to season Clarified butter Squeeze of lemon juice 8 ounces chicken liver pate 5/8 cup cream 1 tablespoon horseradish Instructions: Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving. Peel garlic clove. Measure Brandy and warm. Open champignons and drain. Measure cream. Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on serving dish, pour over sauce and decorate with champignons. Accompany with green beans and stuffed tomatoes.
Orange and Jicama Salad 1 jicama, peeled, sliced, julienned 3 oranges, supremed 1 small red onion, diced 1 jalapeno pepper, stemmed, seeded, chopped fine (wear rubber gloves) 1 tablespoon honey 2 tablespoons chopped cilantro Salt and pepper to taste Instructions: Combine all ingredients. Refrigerate for 1 hour.
Tangerine Popsicles 8 whole raspberries 16 ounces tangerine juice 8 toothpicks Instructions: Stand 1 raspberry right side up in the bottom of 8 (2-ounce) small plastic cups. Stick a toothpick in each berry so it is standing up straight. Carefully pour tangerine juice over the berry and freeze. Turn out of plastic cups and serve.
Pork Tenderloin with Seasoned Rub Recipe \| Best Baked Pork Tenderloin 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme Salt 1 1/4 pounds pork tenderloin 1 tablespoon olive oil 1 teaspoon minced garlic Instructions: Preheat the oven to 450 degrees F. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Lobster fra Diavalo with Ricotta Cavatelli 1/2 cup ricotta cheese, drained and dry 1 1/2 cups all purpose flour 1 tablespoon extra virgin olive oil, plus 4 ounces 1 teaspoon kosher salt 12 organic egg yolks 1 (16-ounce) can San Marzano tomatoes 2 cloves garlic 2 pounds lobster 1 fresh red Thai chile, sliced 1/4 cup dry white wine 2 tablespoons butter 8 basil leaves Sea salt and freshly cracked white pepper Instructions: Fit electric mixer with a dough hook. In the bowl of the mixer, combine ricotta, flour, 1 tablespoon oil, and salt. Form a well in the middle of the mixture and crack yolks into middle of the well. Using the dough hook, mix until the ingredients just come together. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use. Bring 2 large pots of water to boil and salt heavily (salty like the sea). While water is coming to boil, pass tomatoes through a food mill and then chinoise to remove seeds. Set aside. Thinly slice garlic and set aside. Remove the tail and claws of the lobsters and place the claws in 1 of the pots of boiling water. Turn the heat off and wait 2 minutes. Add the tails. Let steep 6 minutes more and remove tails and claws to ice water. When cooled, remove meat, chop and reserve. Add cavatelli to other pot and cook about 8 minutes. In saute pan, heat 4 ounces oil and add garlic, cooking 1 minute until garlic starts to just brown. Add sliced chili and cook 1 more minute. Stir in 1/4 cup dry white wine, cooking 1 minute, then add tomato puree. Cook 3 minutes more. When pasta is cooked, add it to the sauce with the lobster and cook 2 minutes. Add butter and turn off heat. Stir and season, to taste, with sea salt and white pepper. To serve, divide the pasta among 4 bowls, tear the basil leaves with your hand and sprinkle over the top of the pasta. Drizzle with extra-virgin olive oil.
Phil's Calcionetti 2 cups all-purpose flour 1/2 cup powdered sugar Pinch salt 2 tablespoons shortening 2 eggs 1/2 teaspoon lemon zest 1/2 cup chick peas, cooked 1/4 cup brown sugar 2 tablespoons honey 2 tablespoons grated chocolate 1/2 cup finely chopped walnuts Vegetable oil, to fry 1/4 cup milk, to seal dough Powdered sugar, to dust cookies Instructions: Preheat vegetable oil to 360 degrees. To make the dough, sift together flour, sugar and salt. Mix in shortening using hands or pastry cutter until crumbly. Add eggs and lemon zest. Mix until just incorporated. Use pasta machine to roll out half the dough to 1/8-inch thickness and forming a long rectangular shape (roughly 15 inches by 3 inches), being careful not to overwork dough. Repeat with other half of dough. Set aside. To make the filling, use fork to mash chickpeas thoroughly. Stir in brown sugar, honey, grated chocolate, and chopped walnuts. Drop heaping teaspoonfuls of filling along length of rectangular dough (leaving 1-inch between spoonfuls) keeping to one side. There should be enough room for about 10 spoonfuls. With pastry brush use milk to moisten area around each filling spoonful. Fold dough lengthwise over filling and press down to remove any air and to seal edges. With a fluted pastry cutter or pizza cutter, cut into squares to form individual cookies. Repeat procedure with remaining filling and dough. Fry cookies in hot vegetable oil until golden brown. Remove and place on paper towels to drain excess oil. Dust with powdered sugar. Serve the same day.
Apple-and-Ham Salad 3 crisp apples (such as Cortland) Juice of 1 lemon 3 tablespoons extra-virgin olive oil 5 shallots, thinly sliced Kosher salt 2 tablespoons apple cider vinegar 2 tablespoons dijon mustard 1/4 cup sour cream 1/2 pound deli-sliced Black Forest ham, torn into pieces 2 bunches watercress, trimmed 4 endives, sliced crosswise Freshly ground pepper Instructions: Thinly slice the apples. Toss with the lemon juice in a large bowl. Make the dressing: Heat the olive oil in a skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 8 minutes. Whisk in the vinegar and mustard; remove from the heat and let cool slightly. Whisk in the sour cream and 1/4 cup water. Add the dressing to the bowl with the apples. Add the ham, watercress and endives. Season with salt and pepper and toss to coat.
Chimichurri Sauce 2 lemons 1 bunch fresh cilantro, leaves roughly chopped, about 1 cup 1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup 1 bunch fresh mint, leaves roughly chopped, about 3/4 cup 6 cloves garlic Pinch kosher salt 1/4 teaspoon red pepper flakes, or to taste 1/2 cup light olive oil Instructions: Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with empanadas.
Sunny's Paprika Ganache 1 pound semisweet chocolate chips, chopped 1 teaspoon Hungarian paprika 2 cups heavy cream Instructions: Put the chocolate and paprika in a medium bowl. Heat the heavy cream in a pot over low heat until it gently simmers. Pour the cream over the bowl of chocolate and let sit a few minutes to melt most of the chocolate. Stir to smooth it out and melt the rest of the chocolate. Serve.
Roast Beef and Wild Mushroom Hash 2 russet potatoes, peeled, diced 1/4 cup olive oil 1 large Spanish onion, peeled and diced 1/4 pound shiitake mushroom caps, julienned 2 pounds top round of beef, cut into 1/2-inch cubes 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon chili pepper puree (ancho, new mexico or california) 1/2 cup fresh plum tomato dice, seedless 2 tablespoons chopped cilantro 1/2 cup sugar snap peas, blanched and julienned Instructions: Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil. Cook the potatoes for 12 minutes or until softened but still firm, drain, and spread out on a cookie sheet to cool quickly for 5 minutes. Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes. Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown. Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes.
Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil 1 1/2 pounds salmon, cut into 1/4-inch dice 3 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 2 tablespoons finely chopped cilantro 2 tablespoons olive oil 16 roasted piquillo peppers 2 tablespoons lemon oil 1 cup olive oil, divided Zest of 2 lemons Salt and pepper, to taste Instructions: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil. Blend ingredients until smooth.
Chocolate Terrine 8 ounces semisweet chocolate, chopped 3/4 cup (6 ounces or 1 1/2 sticks) butter 1/2 cup coffee 3/4 cup sugar 4 eggs, beaten Instructions: Preheat oven to 350 degrees F. In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter. Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F. Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes. Let cool, then chill overnight. Turn out the next day and serve in slices.
Red Wine-Blueberry-Peach Sangria 1 cup fresh blueberries 1 cup simple syrup (equal parts water and sugar heated until sugar dissolves: cool) 1 bottle dry and fruity red wine 1/4 cup Triple Sec 1/4 cup brandy 1 orange, thinly sliced 1 peach, pitted and thinly sliced Instructions: Combine the blueberries and simple syrup in a pitcher and lightly muddle them with a potato masher. Add the wine, Triple Sec, brandy, and orange and peach slices. Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours.
Fiesta Bone 4 cups wheat flour 1/2 cup corn meal 1 egg (medium) 2 tablespoons vegetable oil 1 3/4 cups water 1 cup sun dried tomatoes 1 tablespoon minced onion 1 tablespoon minced garlic 1 tablespoon cilantro Instructions: Preheat oven to 375 degrees. Combine all dry ingredients. Next add the egg, vegetable oil, water and remaining ingredients to the dry mixture. Continue adding additional water, if needed, one tablespoon at a time, stirring until dough forms a ball. Then knead by hand. Roll into 1/2-inch-thick roll. Cut out bone or any other fun shapes. Bake for approximately 50 minutes on baking sheet sprayed with non-stick cooking spray Cool. Party hearty with the Fiesta Bones
Iron Works BBQ's Boneless Beef Ribs 1 family-size package boneless beef ribs, enough for 4 servings One 7-ounce bottle BBQ dry rub (recommended: Iron Works BBQ Dry Rub) 1/2 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper Your favorite barbecue sauce, optional Instructions: Pound the boneless beef ribs to tenderize. Rub 3 to 4 tablespoons dry rub into each rib. Sprinkle garlic and pepper over each rib and let marinate in the refrigerator for 30 minutes. Preheat a grill to 250 degrees F. Grill ribs for 10 minutes, then turn ribs and grill on other side for 10 minutes or until cooked to desired degree of doneness. Pour barbecue sauce over ribs after grilling, if desired, and serve.
Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream 500 milliliters egg whites 800 grams granulated sugar 900 grams unsalted butter, room temperature 250 grams white chocolate, melted and cooled 250 grams dark chocolate, melted and cooled 2 teaspoons ground cinnamon 2 teaspoons sweet ancho chile pepper 1 teaspoon cayenne pepper 2 teaspoons vanilla extract 2 sticks butter 2 cups sugar 4 large eggs 3 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 cup whole milk 1 1/2 teaspoons vanilla extract Instructions: Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely. Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth. Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy. Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt. Preheat oven to 350 degrees F. Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans. Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch. Frost cake and decorate as desired.
Pizza Bianca One 12-ounce ball pizza dough 1/2 cup all-purpose flour 1/4 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano 1 teaspoon lemon zest (1 lemon) 1/2 teaspoon fresh thyme leaves 16 thin slices mortadella Instructions: Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve.
Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips 2 eggplants, cut vertically into 1/2-inch thick slices 2 red peppers, quartered and seeded 2 yellow peppers, quartered and seeded 2 red onions, sliced 1/2-inch thick 1/4 cup plus 2 tablespoons olive oil 2 cloves garlic, finely chopped 2 tablespoons lemon juice 4 ounces soft goat cheese, crumbled 2 tablespoons finely chopped oregano Salt and freshly ground pepper Instructions: Preheat grill to medium high. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.
Herbed Spaetzle Kosher salt 3 cups all-purpose flour Freshly ground pepper Large pinch of freshly grated nutmeg 1 cup sour cream 1 cup seltzer 3 large eggs 1/3 cup chopped fresh dill and/or parsley 1 tablespoon whole-grain mustard (optional) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 4 tablespoons unsalted butter Instructions: Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture. Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.
Bacon, Peach and Arugula Sandwiches 8 slices thick-cut bacon 1/4 cup packed fresh basil 2 tablespoons extra-virgin olive oil 1 teaspoon fresh lemon or lime juice Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 3 tablespoons mayonnaise 8 thick slices multigrain bread 2 peaches, halved, pitted and thinly sliced Baby arugula, for topping Cornichons or other pickles, for serving (optional) Instructions: Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half. While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined. Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.
Pumpkin Cheesecake 3 tablespoons unsalted butter, softened 3 tablespoons sugar 1 egg yolk 1 cup bleached all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 pound cream cheese 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 cups pumpkin puree (one 1-pound can) 2 eggs 2 egg yolks 9-inch springform pan, bottomed buttered Instructions: Preheat the oven to 350 degrees and set a rack in the middle level. For the dough, in a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth. In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly. Press the dough into the bottom of the prepared pan. Bake for about 20 minutes, until dry and golden. Cool the pastry layer. Lower oven temperature to 325 degrees. For batter, beat cream cheese by machine on medium speed, until light. Beat in sugar, spices and puree, scraping bowl and beater(s) often. Beat in eggs and yolks, scraping often again. Scrape batter into prepared pan. Place pan on double square of foil and fold foil around pan bottom. Place springform in a small roasting pan and add an inch of warm water to roasting pan. Bake cheesecake about 50 to 60 minutes, or until slightly firm in center. Cool on a rack; wrap and refrigerate when cold. To serve, remove springform side and slide cake to a platter.
Seared Center-Cut Filet Mignon with Mushroom Demi-Glace Sauce and Herby Shoestring Potatoes 2 center-cut beef tenderloins, each 6 inches long 2 teaspoons granulated garlic 2 teaspoons onion powder 2 teaspoons smoked paprika Kosher salt Extra-virgin olive oil, for cooking 12 ounces mushrooms, a mix of cremini, shiitake and maitakes, stems removed and sliced 4 to 5 sprigs thyme, tied in a bundle with twine, plus the leaves of 1 sprig 1 shallot, minced 1/2 cup cognac 2 cups veal demi-glace 2 tablespoons cold unsalted butter, cut into pats 1 tablespoon thinly sliced chives Canola oil, for frying 4 large Yukon gold potatoes, peeled 8 sage leaves 2 sprigs rosemary 2 dried chiles Instructions: Preheat the oven to 375 degrees F. Season the tenderloins on all sides with the granulated garlic, onion powder, smoked paprika and kosher salt. Truss the tenderloins with kitchen twine. Preheat a large cast-iron pan with a good amount of olive oil over medium-high heat. Add the tenderloins and sear on all sides until brown and crusty, about 8 minutes. Remove the tenderloins onto a sheet tray lined with a rack. Place into the oven and roast the tenderloins for 10 minutes. Rotate the pan, then bake for another 15 to 20 minutes or until they reach an internal temperature of 130 to 135 degrees F for medium rare when inserted with a thermometer. Allow the meat to rest for at least 10 minutes. Remove the kitchen twine before slicing. Preheat a large saute pan with some olive oil over medium-high heat. Saute the mushrooms and the leaves from about 1 thyme sprig in batches until browned, 4 to 5 minutes. Remove from the pan and add the shallots, kosher salt to taste and another drizzle of olive oil if needed and saute until translucent, 2 to 3 minutes. Remove the pan from the heat and add the cognac. Carefully ignite. Return the pan to the heat. Once the alcohol burns off, add the veal demi-glace, thyme bundle, all of the mushrooms, and a pinch of salt back into the pan. Cook until the sauce thickens and reduces to the point where it coats the back of a spoon, 5 to 7 minutes. Swirl in the butter, one pat at a time. If the sauce gets too thick, you can add a bit more demi until it\u2019s the right consistency. Remove the thyme bundle and discard. Season the sauce with kosher salt to taste and top with the chives. Set up a deep fryer or heavy-bottomed pot with canola oil and heat the oil to 350 degrees F. Slice the potatoes lengthwise on a mandoline and cut into matchsticks. Place into a large bowl of water and let the potato matchsticks soak for 20 minutes. Remove from the water and pat them well to dry off or dry in a salad spinner. Working in batches, fry the potatoes, turning occasionally with heat-resistant tongs, until golden brown and crispy, 3 to 4 minutes. Throw the sage leaves, dried chilies and sprigs of rosemary into the oil about 1 minute before draining. Remove the fries and drain on a paper towel-lined plate. Season immediately with kosher salt. Serve the sliced tenderloin alongside the mushroom bordelaise and shoestring fries.
Poached Tiger Prawns with Clams, Bok Choy, and Shiitake Mushrooms 4 cups chicken broth 1 tablespoon soy sauce 1 teaspoon ginger 1 teaspoon star anise 1 teaspoon fish sauce 1 teaspoon grated orange peel 1 baby bok choy, halved 1 tablespoon sliced green onion 1 cup shiitake mushrooms 1 sheet nori paper 1 tablespoon vegetable oil 4 extra-large (U-10) shrimp, peeled and deveined 12 littleneck clams Instructions: Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat. Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips. Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more. Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.
Roasted Beet and Cashew Dip 1 cup cashews One 12-ounce package roasted beets (6 to 8 small beets), plus their juices 2 tablespoons chopped fresh dill, plus additional for garnish 1 lemon, zest and juice 1 mini cucumber, peeled and chopped 2 tablespoons extra-virgin olive oil, plus additional for garnish Kosher salt and freshly cracked black pepper 1/4 cup crumbled feta cheese Potato chips, homemade or store-bought, for serving, recipe follows 6 purple potatoes Vegetable oil, for deep-frying Kosher salt Instructions: Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes. Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week. Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.
Panettone French Toast 6 large eggs 2 cups half-and-half 1/2 teaspoon sugar 1 teaspoon vanilla extract Finely grated zest of 1 orange One 17 1/2 ounce loaf panettone 3 tablespoon unsalted butter Confectioners' sugar Marinated Berries or Glazed Apples and Pears, recipes follow 2 tablespoons sugar 1 vanilla bean, split lengthwise and seeds scraped out with a knife and reserved Grated zest of 1/2 lemon Grated zest of 1/2 orange 1 cup water 2 tablespoons freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1/2 pint raspberries 1/2 pint blueberries, rinsed 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds) 3 Bosc pears (about 1 1/4 pounds) Juice of 1 lemon 1/4 cup unsalted butter 3 tablespoons sugar Grated zest of 2 oranges, plus their juice Two 3-inch-long cinnamon sticks 2 tablespoons Calvados, Apple Jack, or brandy (optional) Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds. Heat 1 tablespoon of the butter in a large skillet over medium heat. Dip 2 bread slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes. To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar. Serve with marinated berries or glazed apples and pears. In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve. Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
Thyme Honored Steak 1 1/2 lbs. hangar steak cut into 4-6 portions 1/3 cup fresh thyme leaves 2 Tbs. plus 2 tsp. olive oil 3 Tbs. unsalted butter salt and pepper salt and pepper 1 small shallot, minced 1/4 cup dry white wine 1/2 cup unsalted chicken broth Instructions: Drizzle two teaspoons olive oil on steaks and spread with your hands to cover steaks with a film of oil. Season both sides of steak with salt and pepper. Coat both sides with thyme leaves, pressing with your hands to make them adhere. Heat the two tablespoons olive oil on high heat in a heavy skillet until very hot but not smoking. Add one tablespoon butter, tilting the pan to coat and immediately add steaks and sear until steaks are beginning to brown and a nice crust forms, about 3-4 minutes. Turn steaks, reduce heat to medium-high and continue cooking until steaks are medium rare, about another 4 minutes depending on thickness of steaks. Remove steaks to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add shallot to pan, cook stirring until shallot begins to soften, about 2 minutes. Add wine to pan and continue cooking, scraping bottom of pan to loosen brown bits. When almost all wine has evaporated, add chicken broth, raise heat to high and boil until reduced by half. Swirl in remaining butter. Taste sauce and season with salt and pepper if needed, then pour over steaks. Serve immediately.
Texas-Style Barbecue Sauce 1 1/2 cups beef stock or broth 1/2 cup ketchup 1/2 small onion, finely chopped 2 tablespoons bacon drippings or unsalted butter Kosher salt and freshly ground pepper Instructions: Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving. Photograph by Andrew Purcell
Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole 2 ancho chiles, seeded 2 pasilla chiles, seeded 1 cup strong hot coffee 3 tablespoons tomato paste 1 (14-ounce) can chicken broth 1 tablespoon olive oil 1 chopped onion 4 garlic cloves, chopped 2 tablespoons golden raisins 1 tablespoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2 tablespoons peanut butter 3 tablespoons chipotle hot sauce (recommended: Tabasco) 1 1/4 cups water, divided 2 ounces dark chocolate, chopped 2 tablespoons fresh lime juice 2 avocados, halved, pitted and peeled 1/2 red onion, finely diced 2 jalapeno peppers, seeded and finely diced 1 lime, zested and juiced 2 tablespoons freshly chopped cilantro leaves 1/2 cup sour cream 1 tablespoon chipotle hot sauce (recommended: Tabasco) 4 pounds flat iron steak, room temperature just prior to cooking 4 tablespoons chipotle powder Salt and freshly ground black pepper 8 flour tortillas Cotija cheese Instructions: In a bowl, mix the ancho and pasilla chiles and the hot coffee. Cover and let stand at room temperature for 15 minutes. Add the chiles, some of the soaking liquid, the tomato paste, and the broth to a blender and process until smooth. Heat a saucepan over medium-high heat. Add 1 tablespoon of olive oil and the chopped onion. Saute for 3 minutes, then add the garlic and saute for 1 minute. Stir in the raisins, cumin, cinnamon, and cloves; saute 1 minute more. Add the onion mixture, peanut butter, hot sauce and 1/4 cup water to the blender with the chile mixture and process until smooth. Strain. Put the chile mixture, remaining 1 cup of water, and the chocolate into a saucepan. Cook over medium heat, partially covered, stirring occasionally, for 18 minutes, Remove the pan from the heat and stir in the lime juice. For the guacamole: Add the avocado flesh to a medium bowl and the onion, jalapeno, lime zest, lime juice and cilantro. Stir and mash to desired consistency. Cover and refrigerate until ready to use. Heat a grill pan or grill to medium heat. Season both sides of the steak with chipotle powder and salt and pepper. Cook 4 to 5 minutes per side for medium-rare. Meanwhile, warm the tortillas in the microwave. Wrap them in paper towel and warm them for 1 minute. Remove them from microwave and set aside. Slice the steak into small strips and add to a saucepan, over low heat. Stir in the mole sauce and heat until the meat and sauce are warmed through. Arrange a generous portion of the steak mixture in the middle of each warmed tortilla. Top with the guacamole, chipotle creme and cojita cheese.
Lemon Soy Dipping Sauce 4 fluid ounces dark soy sauce 4 fluid ounces lemon juice 1 fluid ounce seasoned rice vinegar 1 teaspoon Tamari sauce 1 teaspoon mirin 1/2 inch piece grated fresh ginger 1/2 inch piece grated fresh galangal 1 piece lemon grass, bottom 3 inches only (tough outer layers removed and discarded), chopped finely 1/2 red chile pepper, seeds removed 1 1/2 inch (width) by 6 to 8 inches (length) strip of kelp, broken into small pieces 2 roots or 4 sprigs cilantro Small bunch chives, chopped finely 4 tablespoons powdered wasabi mixed with a little mineral water to make a thick paste Instructions: Combine all of the ingredients and allow to infuse overnight so all of the flavors develop. Strain through a fine mesh sieve. Divide the sauce between serving saucers and into each, add 1 teaspoon of very finely chopped chives and a small ball of wasabi.
Citrus Tarte Tatin 3 Meyer lemons 3 tangerines 2 blood oranges 2 Cara Cara oranges 2 navel oranges 2 ruby red grapefruit 1/4 cup granulated sugar 1/4 cup light brown sugar 3 tablespoons unsalted butter 1 sheet frozen puff pastry, thawed 1 cup cold heavy cream 1/2 vanilla bean, seeds scraped out 1 tablespoon confectioners' sugar Instructions: Preheat the oven to 425 degrees F. Cut the lemons, tangerines, oranges and grapefruit into 1/2-inch-thick slices and trim the slices into equal-size squares, each approximately 1 1/2 inches. You will need 36 tiles of citrus for the finished tart. Keep the squares grouped by color and set aside. In a small saucepan, combine the granulated sugar, brown sugar, butter and 2 tablespoons water and place over medium heat. Cook until the mixture is bubbly and the sugars have dissolved. Pour the mixture into a 9-by-13-inch baking dish and swirl to coat the bottom. Use a pastry brush if necessary to spread the syrup evenly. Arrange the citrus in a checkerboard pattern, alternating colors, over the bottom of the dish. Top with the puff pastry. Bake until the pastry is puffed and golden brown, 10 to 12 minutes. Whisk the heavy cream, vanilla bean seeds and confectioners\u2019 sugar together in a metal bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with a star tip. Remove the tart from the oven. Invert it onto a work surface. Cut it into portions and transfer them to individual plates. Serve with dollops of the whipped cream.
Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli 1/4 cup hot sauce 1/4 cup Worcestershire sauce 2 tablespoons molasses 3 cloves garlic, minced 1 yellow onion, diced One 14-ounce can tomato sauce 2 pounds boneless, skinless chicken breasts Salt and freshly ground pepper 6 hamburger buns, split and toasted Celery leaves, for serving Blue Cheese Aioli, for serving, recipe follows 1/2 cup crumbled blue cheese 1/3 cup mayonnaise 1 teaspoon fresh thyme leaves 1 clove garlic, minced Instructions: Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together. Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce. Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken. Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.
Bean Ragout 4 cups white beans or gigante bean 6 ounces extra-virgin olive oil 4 ounces garlic, sliced 4 ounces shallots, sliced 10 ounces chicken stock 4 tablespoons butter 2 lemons, zested 3 ounces Italian parsley leaves, chopped Kosher salt and freshly ground black pepper 1 1/2 quarts apple cider (recommended Knudsen's) Instructions: In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain. Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Buffalo Tamales 1 1/2 pounds buffalo bottom round roast or similar cut (an allowance of 1 ounce per tamale) Salt and freshly ground black pepper 1 large onion, minced 3 clove garlic, lightly crushed with the side of a knife blade and minced 3 dried red chiles 2 teaspoons ground cumin 1 tablespoon minced fresh cilantro leaves 2 cups shortening 2 2/3 cups corn harina (flour made from hominy, such as Bob's Red Mill) 2 cups beef stock 1 tablespoon grapeseed oil 3 shallot, minced 2 garlic cloves, minced 2 cups cooking liquid from braising the buffalo, supplemented with beef stock as needed 1 tablespoon red chili powder Salt and freshly ground black pepper 1 tablespoon cornstarch Instructions: For the buffalo: Season buffalo meat with salt and pepper. In a large stockpot, cover buffalo meat with water, add onion, garlic, chiles and cumin. Cover and bring to a simmer. Slowly braise for about 2 hours or until the meat is fork tender. Reserve cooking liquid for the sauce. For the corn husks: Place the corn husks in a large bowl and cover with tepid water. You may have to weigh them down with another bowl of water. Allow to soak as needed to hydrate, while the buffalo is braising. For the masa de maez: Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina and beef stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside. Transfer the buffalo meat to a utility platter and shred with 2 forks. Reserve 2 cups of the cooking liquid for the sauce. (If there is not enough, don't worry, you will supplement it with beef stock for the sauce.) Leave enough of the cooking juices to keep the meat just moist and return the shredded beef to this liquid, and cover to keep warm. Lay out the corn husks and spread about 1 to 1 1/2 tablespoons of the masa dough into each followed by 1 to 2 tablespoons of the shredded buffalo. Fold each tamale so that the masa encases the meat, and use a thin strip of corn husk to tie the tamale. Place in a steamer basket, on end if possible, so that each tamale supports the one next to it. Place over a pot filled with a couple of inches of simmering water for steaming, cover and let steam until firm, about 1 hour. (The corn husk will fall away easily when it is done. While the tamales are steaming, make the tamale sauce. Heat the grapeseed oil over medium to medium high heat in a medium saucepot. When the oil begins to shimmer add the shallots and garlic and saute until the onion becomes translucent. Add 2 cups of the buffalo cooking liquid and/or beef stock to the shallots and garlic and increase heat to bring to a rapid boil. Add the chili powder, salt and pepper, to taste, and let reduce by half. Add the cornstarch to a separate small bowl and gradually whisk in 1 tablespoon of the liquid to create a slurry. Gradually whisk this into the saucepot to thicken the mixture. Let tamales rest briefly before serving, and serve with small bowls of tamale sauce.
Sofrito Mashed Potatoes 2 tablespoons salt 2 pounds potatoes (recommended: Yukon gold) 3 tablespoons canola oil 1/4 cup chopped red onions 1 red bell pepper, chopped 1/2 green pepper, chopped 3 tablespoons chopped garlic 2 tablespoons tomato paste 1/4 cup white wine 3 ounces tomato sauce 3 tablespoons unsalted butter 1/2 cup heavy cream 3 tablespoons salt Salt and pepper 2 tablespoons chopped cilantro leaves Instructions: Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender. Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half. Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm. When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.
Beverly Hills Chopped Salad 2 vine-ripe tomatoes, seeds removed and chopped 1 head iceberg lettuce, chopped 1 romaine heart, chopped One 15-ounce can chickpeas, rinsed and drained 5 ounces dry salami, julienned 1 cup grated fresh mozzarella 1/3 cup olive oil 1/3 cup freshly grated Parmesan 1/3 cup white wine vinegar 1 teaspoon dry mustard Kosher salt and freshly ground black pepper Instructions: Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl. Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine. Add the dressing to the salad and toss to combine. Serve immediately.
Sunny's Grilled Asparagus Soup with Chile-Cheese Ciabatta Toast 1 bunch asparagus, trimmed and peeled if tough 4 scallions, trimmed Olive oil, for brushing Kosher salt and freshly ground black pepper 2 cups vegetable stock, warmed 1/2 cup whole fat plain Greek yogurt, at room temperature 1/4 cup lightly packed fresh Italian parsley Zest of 1 lemon 1 clove garlic, grated 1/2 cup apricot jam 1/4 cup sambal oelek 2 ciabatta rolls, sliced in half 2 cups shredded Italian blend cheese 1/4 cup whole fat plain Greek yogurt 1 to 2 tablespoons lemon juice 1 tablespoon honey Instructions: For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate. Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board. Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes. Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth. Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed. To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern. Serve the toast alongside the soup.
Desert Cooler 2 cups orange juice 2 cups pineapple juice 2 cups sparkling apple cider (recommended: Martinelli's) Ice Pineapple spears, for garnish Fresh mint sprigs, for garnish Instructions: Combine juices and apple cider in a pitcher. Pour into glasses filled with ice and garnish with pineapple spears and fresh mint sprigs.
Profiteroles 3/4 cup/170 g butter 4 teaspoons sugar Pinch salt 1 1/2 cups/185 g all-purpose flour 6 eggs, lightly beaten 1 1/2 teaspoons pure vanilla extract Milk, for glaze 1 cup/250 ml heavy cream 8 ounces/225 g bittersweet chocolate, finely chopped 12 scoops vanilla ice cream Instructions: For the choux balls: Preheat the oven to 375 degrees F/190 degrees C. Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.) Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag. Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy. For the chocolate sauce: Heat the cream in a saucepan just to the boiling point. Turn off the heat, and add the chocolate. Let sit a minute to melt, and stir until smooth, adding more cream to thin, if needed. For assembling: Slice 12 choux balls in half (reserve the remainder for another use). Put a scoop of vanilla ice cream on the bottom half of each, then replace the tops. Arrange 3 on each serving plate, and drizzle over chocolate sauce to each person's liking.
Fudgy Avocado Pops 2 ripe avocados 7 ounces coconut milk 7 ounces sweetened condensed milk 2 tablespoons maple syrup 4 teaspoons cocoa powder 1 teaspoon vanilla extract Instructions: Combine the avocado, coconut milk, sweetened condensed milk, maple syrup, cocoa powder and vanilla extract in a blender and blend until smooth. Pour into 8 push-up pop molds, then cover and freeze until firm, at least 3 hours.
Sugar-Roasted Plums and Apricots 1/4 cup sugar 1/4 teaspoon cinnamon 6 plums, cut in half and pitted 6 apricots, cut in half and pitted 1 teaspoon pure vanilla extract 1/4 cup fresh orange juice Instructions: Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and cinnamon. In another bowl, toss the plums, apricots, vanilla extract, and orange juice together. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with the cinnamon-sugar mixture. Roast for 15 to 20 minutes or until the fruit is fork tender.
Indian Doughnuts 1 1/2 cups whole, 2 percent fat, or 1 percent fat milk 2/3 cup yellow cornmeal 1 cup flour, plus more, as needed 1 1/2 cups granulated sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/2 teaspoon salt 1/3 cup (5 1/3 tablespoons) unsalted butter, melted 1 egg, beaten Vegetable oil, for deep-frying Confectioners' sugar Instructions: In a saucepan, heat the milk over medium heat just until it comes to a boil then immediately turn off the heat. Place the cornmeal in a large bowl. Add the hot milk and mix lightly. Sift together 1 cup of flour, the sugar, baking powder, cinnamon, nutmeg, and salt. Stir the melted butter and the egg into the cornmeal mixture. Stir the flour mixture into the cornmeal mixture and mix well. If the dough doesn't hold together, add more flour 1 tablespoon at a time. The dough should be firm enough to handle, but keep it soft by using as little flour as possible. Place the dough in a bowl, cover, and refrigerate 30 minutes. Flour your hands and turn the dough out onto a lightly floured surface. Using your hands, roll into logs 1-inch in diameter. Using a knife, cut into 1 1/2-inch lengths. Meanwhile, heat the oil in a deep fryer (or at least 2 inches of oil in a deep, heavy pot) to 350 degrees F. (Do not overheat, or the doughnuts will not cook through.) Working in batches to avoid crowding the pot, fry the dough nuts, turning occasionally, until golden brown, 4 to 5 minutes. Drain on paper towels, sprinkle lightly with confectioners' sugar, and serve immediately.
Roasted Sweet Potatoes (Wedges) 2 small or one large sweet potatoes Olive oil Fresh thyme Salt and pepper Instructions: Cut potatoes into wedges. Add wedges to a bowl and coat with olive oil. Toss in thyme and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35 minutes.
Provencal Tuna Burger 1/4 cup pitted black olives, roughly chopped 1/4 cup chopped roasted red peppers (jarred, in water) 1 medium Kirby cucumber, unpeeled, seeded and diced 1 clove garlic, mashed to a paste 1/4 small red onion, diced 4 teaspoons red wine vinegar Kosher salt and freshly ground black pepper 5 whole wheat hamburger buns 1 tablespoon light mayonnaise 1 tablespoon whole-grain mustard 2 large egg whites Three 5-ounce cans light solid-pack tuna in water, well drained 4 teaspoons olive oil 4 teaspoons sun-dried tomato tapenade 1/2 cup fresh basil leaves Instructions: Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature. Put 1 of the buns in a food processor and pulse to make coarse crumbs. Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes. Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side. Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve.
Chicken-Fried Turkey Legs 1 1/2 cups whole milk 2 large eggs, beaten A few dashes hot sauce, such as Tabasco 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon cayenne Kosher salt and freshly ground black pepper 6 small to medium turkey drumsticks (about 1 pound each) Vegetable oil, for frying 1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon garlic powder 1/2 teaspoon paprika Kosher salt and freshly ground black pepper Hot sauce, such as Tabasco, optional Sliced scallions, for garnish Instructions: For the turkey: Preheat the oven to 250 degrees F and place a cooling rack over a rimmed baking sheet. Mix together the milk, eggs and hot sauce in a shallow dish, such as a pie pan. Set aside. Stir together the flour, baking powder, garlic powder, paprika, cayenne, 2 teaspoons salt and a generous amount of freshly ground black pepper in a separate shallow dish. Pat the turkey legs dry and sprinkle with some salt and pepper. Place 1 turkey leg in the flour mixture and turn to coat. Transfer the turkey to the egg mixture and turn to coat. Return the turkey to the flour mixture and turn to coat. Shake off any excess coating and place the coated turkey on a clean plate. Continue the coating process with the remaining turkey legs. Heat about 3/4 inch oil in an extra-large skillet over medium heat until a deep-frying thermometer registers 325 degrees F (do not allow the oil to go above 325 degrees F). Fry the turkey legs in batches until golden brown on each side and an instant-read thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, 10 to 12 minutes per side. Transfer the finished turkey legs to the rack on the baking sheet and keep warm in the oven while you fry the rest. For the gravy: After all the turkey is fried, pour the oil into a heatproof bowl and reserve; do not clean the skillet. Return the skillet to the stove over medium-low heat. Add 1/4 cup of the reserved oil to the skillet and, once hot, sprinkle the flour over the top. Whisk until combined and continue to cook, whisking constantly, until the flour mixture turns a deep golden brown, 1 to 2 minutes. Slowly pour in 3 cups milk, whisking constantly, and add the garlic powder, paprika, 1 teaspoon salt and a few grinds of black pepper. Cook, whisking occasionally, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if the gravy becomes too thick. Season with salt, pepper and a few dashes of hot sauce, if using. Spoon the gravy on a large serving platter and place the warm turkey legs on top. Sprinkle with sliced scallions and serve with additional gravy alongside.
Cake Eyeballs One (18.25-ounce) box red velvet or yellow cake mix (plus required ingredients) One (12-ounce) can frosting (any kind) 12 ounces white chocolate melting disks Assorted gel icing, for decorating Instructions: Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely. Break off sections of the cake and crumble in a large bowl. When finished, you should have a bunch of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible. (Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.) Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet. This is important: Pop 'em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them. When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate. With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet. Let set at room temperature, 10 to 15 minutes. Decorate with gel icing to look like eyeballs.
Pot Au Feu 16 cups cold water 2 pound soup bones, well rinsed 3 pounds marrow bones, trimmed of fat and meat 4 ounces ice water 3 pounds stewing beef, cut into 2 by 1 by 1-inch strips Bouquet Garni (1 bay leaf, 4 stalks parsley, 1 (3-inch) piece celery) 1 turnip, blanched, roughly sliced 4 carrots, roughly sliced 8 ounces leeks, roughly sliced 1 pound potatoes, roughly sliced 2 medium onions 2 cloves 1 clove garlic 2 tablespoons freshly ground salt Freshly ground black pepper 1/2 small cabbage head, sliced into wedges 1/2 teaspoon ground coriander Instructions: Bring water to boil in large pot. Add soup and marrow bones and simmer 3 hours, skimming frequently, adding ice water occasionally to aid skimming. Add beef and herbs and simmer 1 more hour. Remove bones and discard. Boil stock and add the turnip, carrots, leeks and potatoes. Pierce onions with cloves and add to pot. Skewer garlic clove with pick and add to pot. Add salt and pepper and let cook 10 minutes or until vegetables are tender. Add cabbage and coriander; cook 20 minutes. Serve immediately.
M's Kick 2 ounces vodka 1 ounce ginger and lemongrass cordial 1/2 lime, juiced Soda water, to top 1 long red chile, pricked with holes Lime twist Instructions: Add the vodka, cordial and lime juice to a rocks glass with ice. Top with soda water. Garnish with the red chile and lime twist.
Achiote Marinated Shrimp Salad 3 tablespoons ginger 1 tablespoon garlic 2 tablespoons shallots 2 tablespoons ancho chili powder 3 tablespoons almonds, slivered 1 red pepper, chopped 1 tablespoon toasted ground cumin 1 tablespoon toasted ground coriander 2 tablespoons ground annatto seeds 2 tablespoons lime juice 1/4 cup olive oil, plus 2 tablespoons, divided 1 pound (21 to 25 pieces) shrimp, deveined and shells reserved (for stock) Reserved shrimp shells 1/4 cup white wine 1/4 cup diced onion 1 tomato, diced 1 quart water 1 head frisee 2 bunches mache 1 bunch scallions, sliced on diagonal, some reserved for garnish 2 oranges, supremed 1/2 cup toasted almonds Instructions: For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil. For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain. Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half. Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.
Cheese Straws in Pesto 1 8-ounce package cream cheese, softened 1/4 cup grated parmesan cheese 1 large egg, lightly beaten Salt 1 16-ounce package frozen phyllo dough (about 40 sheets), thawed 1 stick unsalted butter, melted Store-bought pesto, for dipping Instructions: Preheat the oven to 375 degrees. Combine the cream cheese, parmesan, egg and 1/4 teaspoon salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1/4-inch-diameter opening. Unfold the stack of phyllo sheets on a clean surface. Working quickly to keep the dough from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the dough to within 1/2 inch of the ends. Fold the ends over the filling, then roll up the dough to make a straw. Place on a baking sheet; repeat with the remaining phyllo sheets and cheese mixture. Bake until golden, 10 to 12 minutes. Serve the cheese straws with pesto.
Warm Bacon Tarragon Potato Salad 2 pounds medium red potatoes, scrubbed and quartered Kosher salt 8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips 1 small yellow onion, diced 1/2 cup apple cider vinegar 1 tablespoon whole-grain mustard, German-style preferred Freshly ground black pepper 1 1/2 tablespoons fresh tarragon, finely chopped Instructions: Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm. Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.
Grown-Up Crispy Treats 1 tablespoon butter 1 package square caramels, unwrapped 6 tablespoons evaporated milk 2 tablespoons butter 6 to 7 cups of your favorite things (granola, or non-flake cereals, toasted nuts, dried cherries, apricots, raisins, sesame or other seeds, chocolate chips, etc.) Instructions: For the caramel, place 1 tablespoon butter in a large saucepan and melt over medium heat. Add caramels and evaporated milk, and cook until melted together. Set aside. For the crispy treats, butter the inside of a very large bowl. Pour all of your favorite things into the buttered bowl, then pour caramel mixture all over. Toss and stir with a large spoon or spatula until coating is distributed. Butter sheetpan with remaining butter. Pour mixture into sheetpan and press flat. Let cool, then cut into portions.
Smokehouse Maple-Brined Pork Chops 1/3 cup sea salt 1/4 cup plus 2 tablespoons and a pinch of smoky maple seasoning, such as McCormick® Grill Mates® Smokehouse Maple Seasoning 1/2 cup packed light brown sugar Four 3/4-inch-thick bone-in center-cut pork chops (2 1/2 to 2 3/4 pounds total) Vegetable oil, for the pork chops 1 lemon, cut in half 3 tablespoons unsalted butter 2 Granny Smith apples, each peeled, cored and cut into 6 wedges 1 tablespoon finely chopped fresh chives, optional Instructions: Whisk together the salt, 1/4 cup of the smoky maple seasoning, 1/4 cup of the sugar and 4 cups water in a medium saucepan. Bring to a simmer, whisking, until the salt and sugar dissolve. Pour in 4 cups of cold water and mix thoroughly, then transfer the brine to a large container with a lid and cool to room temperature. Add the pork chops to the brine, cover and refrigerate 8 to 10 hours. Prepare a grill for medium-high heat. Remove the pork chops from the brine and pat dry with paper towels. Lightly rub some oil into the chops, then season all over with 2 tablespoons smoky maple seasoning. Grill until the pork chops are well marked and charred, 7 to 9 minutes. Flip and continue to grill until cooked through and an instant-read thermometer registers 145 degrees F, 4 to 6 minutes more. Let rest under tented foil while you cook the apples. Put a large cast-iron skillet on the grill. Juice one of the lemon halves into a small bowl. Add 1 teaspoon of the lemon juice and the remaining 1/4 cup sugar to the skillet and stir with a heatproof spatula until the mixture looks like wet sand. Cook with the lid open, stirring frequently, until the sugar melts and deepens to amber, about 8 minutes. Add the butter and stir until melted. Once the foam subsides, add the apples, cover the grill and cook, gently stirring occasionally and coating the apples in the caramel, until the apples are crisp-tender, about 8 minutes. Remove the skillet from the heat and, being careful of splattering, add the remaining lemon juice and a pinch of smoky maple seasoning and stir gently. Arrange the pork chops on a platter and top with the apples. Use a fine rasp grater to zest the other lemon half over the dish. Sprinkle with chives if using.
Doug's Recipe 1 cup sugar 2 tbsp vanilla 3 cup flour Instructions: Mix it all togeter (1). Start over again(1).
Cranberry Baba Cakes 1/4 cup dried cranberries, chopped 1 cup orange liqueur (recommended: Grand Marnier), optional Melted butter, for brushing molds plus 4 tablespoons room temperature, cut into small pieces 3/4 cup warm water 1 package yeast 1 tablespoon sugar, plus 2 cups for syrup 1 egg, room temperature 1 3/4 cups all-purpose flour 1 teaspoon orange flower water 1/2 cup orange marmalade Whipped cream, for serving Instructions: Put the cranberries and orange liqueur (or 1 cup warm water) into a small bowl and set aside. Brush 12 baba molds, a popover pan, or a muffin tin with melted butter and set aside. In the bowl of a stand mixer, stir together the water, yeast, sugar, and egg. Using the paddle attachment, stir in the flour until incorporated. Mix on medium speed for 6 minutes, scraping down the sides of the bowl once. Add butter and mix on medium speed until incorporated, about 2 to 3 minutes. Cover and let rise in a warm spot for about 15 to 20 minutes, it just needs to rise a bit not double in volume. Drain the cranberries (reserve the soaking liquid) and mix into the dough with a spatula or wooden spoon. Fill the baba molds (or popover pan or muffin tin) half full with batter. Let rise in a warm spot until the dough fills the molds, about 1 hour. Preheat the oven to 350 degrees F. Bake the babas for 20 to 25 minutes or until the tops are a deep golden brown. Remove from molds, put babas onto a rack set over a sheet pan, and allow them to cool completely. Bring 2 cups sugar and 4 cups water to a boil. Boil for 1 minute and remove from the heat; stir in the reserved soaking liquid and the orange flower water. Using tongs or a spoon, place the babas, 1 at a time, into the sugar syrup. Hold them under until the air bubbles stop coming out of the cakes, about 5 to 10 seconds. Drain on the rack; you can recycle the syrup that accumulates in the sheet pan. Warm the marmalade and brush it onto the tops of the babas. To serve, split open and top with a generous dollop of freshly whipped cream.
Penne with Corn and Spicy Sausage 1 pound penne rigate 2 tablespoons extra-virgin olive oil 12 ounces spicy Italian sausage (about 4 links), casings removed 2 shallots, diced 2 cup frozen corn, thawed 1/2 teaspoon kosher salt, plus for the pasta water 8 ounces mascarpone, room temperature 1 tablespoon Calabrian chile paste 1 cup freshly grated Parmigiano Reggiano, plus for serving 1/4 cup fresh basil leaves, chopped Instructions: Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water. Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl. To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.
Oven-Baked Fat Chips with Rosemary Salt 2 pounds large potatoes, cut into large chips 1 cm (1/2-inch) thick Olive oil 1 bulb garlic Freshly ground black pepper 3 sprigs fresh rosemary 1 lemon, zested 3 ounces sea salt Instructions: Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F). Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden. Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.
Pulled Pork Sandwiches 1/4 cup smoked paprika 1/4 cup brown sugar 2 tablespoons kosher salt 2 tablespoons cracked black pepper 2 teaspoons dry mustard 1 teaspoon cayenne pepper 3 pounds boneless pork shoulder 3/4 cup ketchup 3/4 cup apple cider vinegar 1/2 cup maple syrup 1/2 cup minced fresh pineapple 1 teaspoon cayenne 1 teaspoon Dijon mustard 1 teaspoon sea salt 4 brioche buns, lightly toasted Plantain chips, for serving Instructions: For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne. Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat. Refrigerate overnight up to 24 hours. Preheat the oven to 270 degrees F. Remove the pork from the fridge and rub with the remaining marinade. Wrap in aluminum foil and put on a baking sheet. Bake until tender, 7 to 8 hours. Pull the pork out of the oven and shred it with two forks For the vinegar sauce: In a mixing bowl, whisk together the ketchup, vinegar, maple syrup, pineapple, cayenne, mustard and salt. To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix. Pile on the toasted brioche buns and serve with a side of plantain chips.
Blood and Dirt Cocktail 4 ounces Scotch 3 ounces sweet vermouth 2 ounces cherry liqueur, such as Heering 2 ounces red beet juice 2 ounces lime juice 2 ounces pomegranate juice 1 lime wedge 2 tablespoons black sanding sugar 4 Maraschino cherries, such as Luxardo Instructions: Fill a large cocktail shaker with ice. Add the Scotch, vermouth, cherry liqueur, beet juice, lime juice and pomegranate juice. Attach the shaker and lid and shake well until chilled. Rub the lime wedge along the rims of 4 chilled coupe glasses. Pour the black sugar onto a shallow dish and dip the rims of the glasses into the sugar. Strain the cocktail into each glass and garnish each with a cherry.
A Gooey, Decadent Chocolate Cake 2 1/2 cups cake flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 2 cups granulated sugar 3 1/2 ounces dark chocolate, melted and cooled 1 teaspoon vanilla extract 2 eggs 1 1/2 cups cold water Raspberry liqueur, such as Chambord, for drizzling Nonstick cooking spray Chocolate Chip Buttercream, recipe follows Dark chocolate shavings, for decoration 3 cups powdered sugar 7 tablespoons hot water 4 ounces dark chocolate, melted and cooled 2 teaspoons vanilla extract 1/2 stick unsalted butter, at room temperature 1/4 cup semisweet dark chocolate, finely chopped Instructions: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth. Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting. With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake. In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
The Eggbert's Sunriser 8 cups frozen diced or shredded hash browns (one 32-ounce package) 20 whole frozen mini potato wedges or steak fries Canola oil, for frying Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 1 medium onion, diced 1 green bell pepper, diced 1/2 red bell pepper, diced 1 jalapeno pepper, seeded and diced (optional) 1 1/2 cups diced ham 1 1/2 cups grated sharp Cheddar cheese 8 large eggs Salsa or pico de gallo, for serving Instructions: Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp. Season with salt and pepper. (You can also bake the potatoes in the oven, if you prefer.) Drain on paper towels and keep warm. Heat 2 tablespoons butter in a large skillet over medium heat. Throw in the veggies and ham; toss around for several minutes, until the onions are just softened. Turn off the heat and allow to stay in the pan. In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese. Place in the oven for a minute or two, until the cheese is melted. Remove from the oven with an oven mitt, as the skillet will be hot. Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests. Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet. Spoon salsa or pico de gallo over the top and serve immediately.
Apple Glow 4 oz. chilled organic apple juice 4 oz. white organic grape juice 1/2 honeydew melon, remove seeds and rind Apple slice, garnish Instructions: In a blender combine your apple juice, grape juice and honey dew. Blend 1 minute or until honeydew and juices are smooth. Pour into a chilled martini glass. Garnish with an apple slice.
Wilted Spinach with Butter and Wine 3 tablespoons butter, cut into small pieces 1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed 2 cloves garlic, smashed 2 pinches of salt 1/2 cup dry white wine Salt and pepper Instructions: This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat. Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.
Nori Rolls 1/4 cup low-sodium soy sauce 2 teaspoons honey 1 teaspoon grated garlic 1 tablespoon grated peeled fresh ginger 1 pound extra-firm tofu, cut into 1/4-inch-wide strips 2 cups short-grain brown rice 2 tablespoons rice vinegar 1 tablespoon extra-fine sugar 2 scallions, white part only, minced 2 tablespoons sesame seeds, toasted 5 sheets nori (available in Asian-specialty sections) 1 cup finely shredded carrots 10 fresh spinach leaves, steamed and squeezed dry 1 1/2 cups alfalfa sprouts Instructions: In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through. Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well. For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll. Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.
Chocolate-Dipped Ice Cream Cones 4 ounces semisweet chocolate, chopped into small pieces 1/4 cup coconut oil or vegetable shortening Kosher salt 8 small sugar cones 2 pints of your favorite ice cream 1/4 cup chopped nuts or toasted coconut or other topping Instructions: Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright. Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl. Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes. Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes. Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds. Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.
Black Sea Bass in Spring Vegetable Broth 1 clove garlic Kosher salt 1 teaspoon dijon mustard 1/2 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1 large pasteurized egg yolk, at room temperature 1/4 cup extra-virgin olive oil 1/4 cup vegetable oil 6 small spring onions 1/2 small fennel bulb (with fronds) 1 celery stalk, halved crosswise 1 small carrot, halved crosswise 2 sprigs parsley, plus 1 tablespoon chopped leaves 1 bay leaf 1/2 teaspoon peppercorns 1 pound fresh fava beans 1 1/4 pounds small red-skinned potatoes, halved Kosher salt 1 cup multicolored cherry tomatoes, halved 6 5-to-6-ounce black sea bass fillets, pin bones removed Crusty bread, toasted, for serving Instructions: Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use. Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes. Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside. Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes. Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes. Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli.
Buffalo Chicken Salad 2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2 carrots, coarsely grated 2 scallions, green part only, sliced 1/2 cup Blue Cheese Dressing, recipe follows 2 tablespoons mayonnaise 1/4 cup lowfat buttermilk 1/4 cup plain fat-free yogurt 1 tablespoon white vinegar 1/2 teaspoon sugar 1/3 cup crumbled blue cheese Salt and freshly ground pepper Instructions: Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce. Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
Jeff's Famous Chicken Salad Croissant Kosher salt and freshly ground black pepper Four 6- to 8-ounce boneless, skinless chicken breasts 2 ribs celery, diced 2 scallions, white and pale green parts only, sliced thin 1/4 cup dried cherries 1 teaspoon Dijon mustard 1 teaspoon granulated sugar 1 cup mayonnaise 1/2 cup walnuts, toasted Romaine lettuce leaves, for serving 4 fresh croissants, sliced and lightly toasted, cut-side up, in the broiler Sliced Roma tomatoes, for serving Hot cherry pepper relish or giardiniera, for serving Balsamic glaze, for drizzling Instructions: In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky. Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary. Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred. Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!
Black-Eyed Pea Fritters (\Accara\) Two 15.5-ounce cans black-eyed peas, drained 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons kosher salt Freshly ground black pepper 2 scallions, green and white parts, sliced 1 1/2 cups yellow cornmeal 2 tablespoons peanut oil 1/2 habanero, roughly chopped (seeds removed if you don't want it too spicy) 1/2 yellow onion, diced 1 clove garlic, minced 2 small tomatoes, roughly chopped (about 1 1/2 cups) 1 1/2 teaspoons kosher salt Freshly ground black pepper Peanut oil, for frying Kosher salt Instructions: For the fritters: Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste. Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them. Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.) Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes. For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth. Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch. Remove to drain on a paper-towel-lined baking sheet. Season lightly with salt and serve with the spicy tomato sauce on the side.
Caramelized Flan from Pinhao 1/2 cup sugar 1/2 cup boiling water 2 cups half-and-half cream 1 cup heavy cream 1 cup sugar 4 strips orange zest, each about 2-inches long and 1/2-inch wide, pith removed 2 tablespoons caramelized sugar syrup 12 jumbo egg yolks 1/4 cup tawny Port Instructions: For the caramelized sugar syrup: Place the sugar in a medium-size heavy skillet (not iron), set over moderately low heat, and allow to melt and caramelize to a rich golden brown. Do not stir the sugar as it melts but do shake the skillet from time to time. Add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 minutes until the consistency of maple syrup. Reserve 2 tablespoons of the caramelized syrup for the flan; pour the balance into a chilled, well-buttered, shallow fluted 2-quart mold. Set the mold in the freezer while preparing the flan. For the flan: Preheat the oven to 325 degrees F. Combine the half-and-half, heavy cream, and sugar in a large heavy saucepan; add in the orange zest and bring to a simmer over moderately low heat, stirring now and then; blend in the 2 tablespoons of reserved caramelized syrup. Beat the egg yolks until frothy; blend 1 cup of the hot cream mixture into the yolks, stir back into pan, and heat, stirring constantly for 1 minute, until it lightly coats the back of a spoon. Remove from the heat and mix in the Port. Strain all through a fine sieve, then pour into the prepared mold. Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the mold. Bake uncovered for 1 1/2 hours, or until a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cool for 1 hour, then refrigerate for 4 to 5 hours until firm. To invert the flan, dip the mold quickly in hot water, then turn out on a dessert plate with a turned up rim; the caramel syrup will come cascading down over the flan. Don't worry if the flan cracks, it will still be creamy and luscious. Cut into slim wedges, if possible, or scoop out, and serve. Special Equipment: Portuguese flan mold or souffle dish.
Salsa Verde 2 garlic cloves, finely chopped 1/2 cup tightly packed fresh basil leaves 1/2 cup tightly packed flat-leaf parsley leaves 3 slices of white bread, such as Pepperidge Farm, crusts removed 1/4 cup white wine vinegar or sherry vinegar 1 tablespoon Dijon mustard 3 tablespoons drained capers 6 cornichons 1/2 cup extra-virgin olive oil Salt and pepper Instructions: Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor. Puree the herb/bread mixture for about 1 minute, scraping down the sides of the food processor with a rubber spatula every 10 or 15 seconds. Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth. Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste.
Beef Steak And Black Bean Soft Tacos 1 cup salsa, divided 2 teaspoons chili powder 1-½ teaspoons ground cumin, divided 1 can (15 ounces) reduced sodium black beans, rinsed, drained, divided 1 tablespoon vegetable oil 8 small corn or flour tortillas (5 to 6-inch diameter), warmed Thinly sliced lettuce, sliced avocado, chopped tomato, salsa, crumbled queso fresco and cilantro leaves (optional) 1 pound beef Bottom Round Steaks, cut ¼ inch thick Instructions: 1.Combine ½ cup salsa, chili powder and 1 teaspoon cumin. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2.Combine 1 cup beans, remaining ½ cup salsa and ½ teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm. 3.Meanwhile, heat 1-½ teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks and oil. 4.Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and toppings, as desired. Fold tortillas in half to serve. Beef. It's What's For Dinner
Pumpkin Mousse 4 ounces cream cheese, at room temperature 1 (15-ounce) can pumpkin puree 1 1/2 teaspoons pumpkin pie spice, divided 1 teaspoon vanilla extract 1/2 cup brown sugar 2 1/2 cups heavy cream, whipped and chilled Instructions: In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy. Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice. Cook's Note: Mousse can be made a 1 day in advance.
Harissa Tzatziki Dip 1 English cucumber, peeled, halved and seeded Salt 1 cup whole-milk Greek yogurt 2 tablespoons harissa paste 1 tablespoon fresh lemon juice 1 teaspoon honey 1 clove garlic, minced or pressed Freshly ground black pepper Instructions: Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let it sit 10 minutes. Thoroughly squeeze out any excess moisture using the cheesecloth or a towel. Add the drained cucumber to a bowl with the yogurt, harissa, lemon juice, honey, garlic and some pepper. Taste and adjust the seasoning if necessary.
Roasted Figs And Prosciutto 20 large fresh ripe figs (about 1 1/4 pounds) 20 thin slices Italian prosciutto (8 ounces) Good olive oil Instructions: Preheat the oven to 425 degrees F. Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto in half lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan. Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
Scotch Bonnet Marmalade Cocktail 1 Scotch bonnet or habanero pepper 16 ounces Scotch, such as Famous Grouse 1 1/2 ounces fresh lemon juice 1 ounce orange marmalade Dash orange bitters 2 thin slices Scotch bonnet pepper, for garnish Ice Instructions: For the Scotch: Cut the pepper in half and add it to a jar with the Scotch, infusing for 5 to 10 minutes. Remove the pepper (don't touch your eyes when handling the peppers, lest you end up like us, typing with one eye swollen, on fire with pepper oil). Trust us, this gets hot. For the cocktail: In a shaker with ice, add 4 ounces infused Scotch, lemon juice, marmalade and bitters, and shake vigorously. Strain into an up glass. Garnish with the tiniest slice of pepper. Sip slowly and keep a fire extinguisher on hand.
Banana Cream Pie 4 1/2 cups sifted flour 2 teaspoons salt 2 teaspoons sugar (optional) 1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water 2 teaspoons red wine vinegar 8 cups milk 1/4 teaspoon salt 1 vanilla bean, split lengthwise 24 egg yolks 2 2/3 cups sugar 1 cup cornstarch 6 tablespoons cold unsalted butter, cut into pieces 6 ripe bananas, sliced into coins 1/4-inch thick Whipped cream for serving (optional) Instructions: In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix. Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes. Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks. Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture. Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas. Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.
Kung Pao Calamari 1 1/2 cups plum sauce 3 tablespoons rice wine vinegar 2 tablespoons roasted chili garlic sauce 2 tablespoons sesame oil Pinch black sesame seeds Pinch white sesame seeds 1/4 bunch fresh cilantro, chopped fine Flour Dredge (or substitute your favorite store-bought fish fry mix): 2 pounds corn flour 1 tablespoon baking powder Salt and ground pepper 2 1/2 pounds cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings 15 ounces sliced hot pepper rings, drained 5 to 10 ounces dry roasted peanuts 5 ounces chopped scallions Lemon wedges, for garnish, optional Instructions: For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds and the cilantro in a large bowl and set aside. For the flour dredge: In a separate large bowl, combine the corn flour, baking powder, and some salt and pepper. For the calamari: Prepare a deep-fryer to 350 degrees F. Drop the drained but still wet calamari into the flour dredge and work it well to ensure an even coating. Do not let it get clumpy. From the dredge carefully drop the flour coated rings into the hot oil. Fry the rings for 1 minute, and add the hot pepper rings to the oil. Let fry until the calamari is golden brown, about 30 seconds longer. Drain the calamari and peppers well. To plate, drizzle 3 to 4 ounces of the kung pao sauce over each 8 ounce serving of calamari and hot peppers. Sprinkle the dry roasted peanuts and scallions over each dish. Garnish with lemon wedges if desired and serve.
French Dip Sandwiches One 2-pound piece flank steak 2 tablespoons tomato paste 2 tablespoons balsamic vinegar 2 cups low-sodium beef broth 1/4 cup Worcestershire sauce 4 sprigs fresh thyme, plus 1/2 teaspoon thyme leaves, finely chopped 2 cloves garlic, smashed Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 small red onion, thinly sliced (about 1 cup) 4 soft hoagie buns, lightly toasted Instructions: Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk together the tomato paste, balsamic vinegar, 1/2 cup of the beef broth and 2 tablespoons of the Worcestershire in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate in the refrigerator for 4 to 6 hours. Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil. Remove the meat from the bag and discard the marinade. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the prepared pan and place the meat on top of the broiler pan or rack. Broil, turning once, until a thermometer inserted in the center registers about 125 degrees F, about 6 minutes per side for medium-rare. Let the meat rest on the rack for 5 minutes then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet. Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and set aside. Pour the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce into a small pot and cook over medium heat until hot. Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.
Winter Pears 3/4 cups superfine sugar 1/2 cup balsamic vinegar Pinch salt Freshly ground black pepper 3 red Bartlett pears 3 Comice or Bosc pears 1/4 pound almond or vanilla flavored Italian biscotti 1/2 pound mascarpone cheese or caramel or cinnamon flavored gelato or ice cream Instructions: Combine sugar, vinegar, pinch of salt and a few grinds of black pepper in a bowl. Mix well to incorporate. Let stand for 15 minutes. In the meantime cut the pears (skin on) into thin wedges with the seeds and stem removed. A good trick is to halve the fruit then use a melon-baller to scoop out the seeds then trim away the small bit of stem. Place pears in a mixing bowl and carefully mix. When the balsamic-sugar mixture is ready, pour over the fruit and mix gently to coat evenly. Gently crush the biscotti into 6 serving bowls. Divide the pears into each dish then top with a dollop of the mascarpone cheese or a scoop of caramel or cinnamon flavored gelato or ice cream. Serve immediately.
Coconut Yogurt with Fresh Figs and Apples 4 young Thai coconuts (yields 3 cups young Thai coconut meat) 1/2 cup coconut water 2 tablespoons agave nectar 1 3/4 tablespoons fresh lime juice 1/4 teaspoon sea salt 4 capsules acidophilus probiotic powder, optional Zest of one lime Fresh blueberries, for garnish Dried goji berries, soaked for 10 minutes, for garnish 2 cups fresh figs, stemmed and halved 1 medium to large apple, sliced Instructions: Crack open the coconuts with a cleaver or coconut knife and scrape out the coconut meat with the backside of a spoon. Remove any shell pieces or hard particles and rinse with fresh water. Place the coconut meat, coconut water, agave nectar, lime juice, sea salt, acidophilus probiotic powder if using and the lime zest in a high-speed blender and blend until completely smooth. Top with blueberries and goji berries and serve with fresh figs and apple slices. If you desire a firmer, chilled yogurt, place in the refrigerator for 30 minutes before serving.
Skillet Hash and Eggs 3 russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds) 2 tablespoons unsalted butter 1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups) 1 large sweet onion, chopped 1/2 teaspoon caraway seeds or dill seed 8 large eggs Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley 2 scallions, sliced Instructions: Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice. Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes. Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat. Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.
Mom's Best Friend Brownies 3 tablespoons unsalted butter 2 tablespoons canola or other neutral tasting oil 4 ounces semisweet chocolate, coarsely chopped 3/4 cup packed dark brown sugar 1/4 cup white sugar 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 2 large eggs, cold 1/4 cup cocoa powder 3/4 cup all-purpose flour 1/4 teaspoon baking soda Instructions: Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8-inch silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. For mini brownie bites, line mini muffin tins with 36 mini muffin liners. Spray the prepared pan. Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.) Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicone) for pan brownies, and 14 to 15 minutes for mini brownie bites. Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into squares, sticks or shapes using a cookie cutter. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
Old-Fashioned Beef Stew with Mushrooms 6 tablespoons grapeseed or olive oil, plus more as needed 3 pounds beef chuck, cut into 1-inch pieces Kosher salt and freshly ground pepper 4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds) 4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces) 1 onion, roughly chopped 1 tablespoon tomato paste 1 cup hearty red wine, such as shiraz 2 quarts beef stock or reduced-sodium beef broth 2 sprigs thyme 1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks 1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large 4 tablespoons unsalted butter 1/2 cup all-purpose flour Chopped fresh parsley, for topping Instructions: Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon. Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil. Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours. Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside. Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes. Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
Baja's Fish Tacos Vegetable oil, for frying 1 red salmon fillet, skinned, boned, and cut into 2-inch strips Beer Batter, recipe follows Salt 4 to 6 flour tortillas 1 cup shredded cabbage Chipotle Mayonnaise, recipe follows Tomatillo Salsa, recipe follows 3/4 cup white flour Dash yellow mustard Beer to make batter consistency of pancake batter 1/2 cup mayonnaise 2 tablespoons milk 1 or 2 smoked, canned chipotle chiles 1 cup chopped canned or fresh tomatillo 1/4 cup chopped canned or fresh jalapeno peppers 1/4 cup diced onion 1/4 cup chopped cilantro leaves 1/4 cup canned green chiles Instructions: Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa. Stir together until incorporated. Put ingredients in a bowl and mix. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.
Bacon-Wrapped Pig Wings Four 1-inch-thick boneless pork chops 12 slices bacon (do not use thick sliced) Barbecue Rub #67, recipe follows Barbecue sauce, for dipping 1/2 cup Sugar in the Raw 1/2 cup kosher salt 3 tablespoons chili powder 3 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon lemon pepper 1/2 teaspoon ground coffee 1/4 teaspoon cayenne pepper Instructions: Cut each pork chop into three strips. To wrap the \wings,\ start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub. Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor. Place the wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked. You may want to finish these on a hot grill or under the broiler to crisp the bacon. Serve hot with barbecue sauce for dipping. Barbecue Rub # 67: After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything. Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.
Gorgonzola Stuffed Peppadews 16 peppadew peppers, marinated 8 oz. BelGioioso Crumbled Gorgonzola cheese 2 cups fresh baby spinach leaves 1/4 cup extra virgin olive oil 1 Tbsp. balsamic vinegar Instructions: Stuff each peppadew pepper with crumbles of BelGioioso Gorgonzola. Toss the spinach with the olive oil and balsamic vinegar. Serve stuffed peppadews on a bed of dressed spinach leaves. Serve as an appetizer.
Grilled Mushroom and Shaved Celery Heart Salad with Creamy Lemon-Basil Vinaigrette 1/4 cup fresh lemon juice 1 lemon, zested 2 tablespoons prepared mayonnaise 2 teaspoons honey 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup fresh basil leaves 1/2 cup olive oil 1 lemon, cut in half and grilled, for garnish 1 pound cremini or white button mushrooms, stems trimmed 3 tablespoons canola oil Salt and freshly ground black pepper 2 stalks celery (the white stalks from the heart), cut into 1/8-inch thick slices 1/4 cup chopped fresh parsley leaves Instructions: For the vinaigrette: Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated. For the mushrooms: Heat the grill to high. Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter. Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.
Chocolate Candy Pie 1/4 cup unsweetened cocoa powder 1/4 cup cornstarch 1/4 cup sugar 1/4 teaspoon kosher salt 1 3/4 cups milk 3 large egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract 1 1/2 cups chopped assorted chocolate-covered candy, plus additional candy, for garnish 1 1/4 cups heavy cream One 6-ounce chocolate or regular graham cracker crumb pie crust Instructions: Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks. Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour. Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours. Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.
Cameron's Four-Cheese Pizza 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees F 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra-virgin olive oil, plus additional for brushing 12 ounces (1/2 recipe) pizza dough 2 tablespoons pesto, recipe follows 2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices 3/4 cup shredded or grated mozzarella, about 3 ounces 3/4 cup grated Fontina 2 Roma tomatoes, ends trimmed and cut into 12 slices 2 ounces goat cheese, crumbled 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh thyme leaves 2 tablespoons freshly grated Parmesan 6 to 8 large fresh basil leaves, cut into chiffonade 2 pounds Roma tomatoes, about 12 medium-sized tomatoes 1/2 cup extra-virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 12 medium fresh basil leaves, washed, dried, and coarsely chopped 3 medium garlic cloves, coarsely chopped 2 tablespoons pine nuts, lightly toasted Pinch salt 3 tablespoons extra-virgin olive oil Instructions: For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball. Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Yield: Makes 4 (8-inch) pizzas For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately. Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings Preheat the over to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste. Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.
Wafers 1 pint half-and-half (single) cream 2 tablespoons rose water 1 cup plain white flour 1 cup icing sugar Instructions: Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons.
Chicken Parmesan Kosher salt 8 ounces fresh mozzarella curd 2 tablespoons olive oil 1 small Spanish onion, finely diced 2 cloves garlic, finely chopped Pinch of red pepper flakes One 28-ounce can crushed tomatoes 1 teaspoon finely chopped fresh oregano, optional Kosher salt and freshly ground black pepper Pinch of sugar, if needed 3 tablespoons chopped fresh basil 2 cups breadcrumbs 2 cups all-purpose flour, for dredging 4 large eggs, beaten Kosher salt and freshly ground black pepper Four 6-ounce boneless, skinless chicken breasts, pounded thinly between pieces of waxed paper or plastic wrap 1/2 cup canola oil 2 cups fresh arugula 1/2 lemon, juiced Extra virgin olive oil, as needed Kosher salt and freshly ground black pepper Freshly grated Parmesan, for garnish Chopped fresh basil, for garnish Fresh parsley leaves, for garnish Instructions: For the fresh mozzarella: Prepare a bowl of salted warm water and a separate bowl of salted ice water. In the salted warm water, soften the mozzarella curd and pull and shape into a ball. Drop into the salted ice bath to cool. Set aside and pat dry. Slice and let dry on a paper-towel-lined plate. For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high and add the tomatoes and oregano if using. Season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil. For the chicken: Preheat the oven to 425 degrees F. Place a baking rack over a baking sheet and set aside. Put the breadcrumbs, flour and beaten eggs in separate shallow dishes and sprinkle with salt and pepper. Sprinkle each chicken breast on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess, then dip in the egg wash and let the excess drip off. Finally, dredge in the breadcrumbs. Transfer the breasts to a baking sheet or large plate. Heat 1/4 cup of the oil in a large saute pan over high heat until it begins to shimmer. Cook 2 breasts at a time in the hot oil until golden brown on both sides, about 3 minutes per side. Transfer the breasts to the baking rack on the baking sheet. Repeat with the remaining chicken breasts and oil. Place in the oven to cook further for a couple minutes, then remove and set aside. Change the oven setting to broil. For the arugula salad: Dress the arugula in a large bowl with the lemon juice, extra virgin olive oil, salt and pepper and toss together. Top each chicken breast with some tomato sauce and mozzarella slices. Broil until the chicken is cooked through and the cheese has melted, 1 to 3 minutes. Place some arugula salad on each plate next to a chicken piece. Garnish with freshly grated Parmesan, chopped basil and parsley sprigs.
Lemon and Strawberry Sundaes 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pan 1 cup part-skim ricotta, at room temperature 1 cup sugar 3 large eggs, at room temperature 3 teaspoons lemon zest (from 3 lemons) plus 1/4 cup freshly squeezed lemon juice 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 quart strawberries, hulled and diced Pinch kosher salt 4 tablespoons sugar 1/2 cup heavy cream, chilled 1/2 teaspoon pure vanilla extract 1 pint vanilla or strawberry ice cream Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper. Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour. For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form. Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
Shrimp and Oyster Po\u2019Boys 1 cup buttermilk 2 tablespoons plus 2 teaspoons Louisiana-style hot sauce 20 medium shrimp (about 6 ounces), peeled and deveined 12 medium oysters (1 to 1 1/2 pounds), shucked and drained 1/2 cup mayonnaise 2 tablespoons dill pickle relish 2 tablespoons Creole mustard 1 tablespoon fresh lemon juice, plus wedges for serving 1/2 teaspoon paprika 1/2 teaspoon garlic powder Vegetable oil, for frying 1 1/4 cups all-purpose flour 1/2 cup cornmeal 1 tablespoon Cajun seasoning Kosher salt and freshly ground pepper 4 hoagie or French-style soft rolls, split Sliced tomatoes and shredded iceberg lettuce, for topping Instructions: Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use. Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt. Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.