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Chicken and Dumplings 2 whole chickens (3 to 5 pounds each) Butter, at room temperature Salt and freshly ground black pepper Bones and juices from chicken 1/2 yellow onion, diced 1-ounce celery salt 1-ounce granulated onion 1-ounce granulated garlic 1-ounce black pepper Water, to cover 4 eggs, lightly beaten 1/2 pound unsalted butter 2 cups all-purpose flour 1 1/2 pounds unsalted butter 1 1/2 cups all-purpose flour Instructions: For the chicken: Preheat the oven to 350 degrees F. Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and put in the oven. Roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use. For the broth: Combine all the ingredients in a large pot over medium heat. Bring to a boil, then drain and reserve the broth. For the dumplings: In a medium bowl, add all the ingredients and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares. For the roux: Melt the butter over low heat in a heavy-bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color. Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth. Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.
Coffee Rubbed Rib-Eye 1/4 cup ancho chili powder 1/4 cup finely ground espresso 2 tablespoons Spanish paprika 2 tablespoons dark brown sugar 1 tablespoon dry mustard 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon ground coriander 1 tablespoon dried oregano 2 teaspoons ground ginger 2 teaspoons chili de arbol powder 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each Canola or olive oil Salt and coarsely ground black pepper Instructions: Combine all spices in a bowl. Preheat oven to 425 degrees F. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
Slow-Cooker Breakfast Sausage Casserole 2 pounds breakfast sausage, casings removed, meat broken up Nonstick cooking spray, for the slow cooker One 30-ounce bag frozen shredded hash brown potatoes 1 red bell pepper, finely diced 1 orange bell pepper, finely diced 2 cups (8 ounces) shredded mild Cheddar 1 medium red onion, finely diced 2 cups (8 ounces) shredded whole-milk mozzarella 12 large eggs, lightly beaten 1 cup whole milk 1 teaspoon paprika Kosher salt and freshly ground black pepper 2 scallions, thinly sliced Hot sauce and ketchup, for serving Instructions: Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet. Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture. Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with sliced scallions and serve with hot sauce and ketchup.
Breath Mint Pie 6 ounces (1 1/4 sticks or 10 tablespoons) butter 6 cups chocolate sandwich cookie crumbs (recommended: Oreo(r)) 1 quart mint chocolate chip ice cream, slightly softened 1 pound dark chocolate covered mint candy, frozen (recommended: Junior Mint) 1 cup whipped cream 1 cup chocolate syrup 12 mint sprigs Instructions: In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs. Line a \half sheet\ size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap. Spread half the cookie crumb mixture over the plastic. With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints. Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours. Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles. Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs.
Pecan Pie Without Corn Syrup 1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon granulated sugar Pinch kosher salt 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 1 large egg, lightly beaten 2 cups pecans 3/4 cup packed light brown sugar 3/4 cup maple syrup 6 tablespoons unsalted butter 1 tablespoon bourbon, optional 1/2 teaspoon kosher salt 2 teaspoons pure vanilla extract 2 large eggs Instructions: For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight. Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes. For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F. Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest. Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F. While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust.\u202fTop with the reserved pecans. Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving.
Frozen Strawberry Margaritas Sugar, for dipping 3 cups strawberries, hulled, plus 4 more strawberries for garnish 3/4 cup tequila (preferably anejo) 1/4 cup orange-flavored liqueur 1/3 cup fresh lime juice 2 tablespoons honey Kosher salt 3 cups ice Instructions: Put the sugar in a small bowl. Cut a small slit at the bottom of each of the 4 strawberries. Set both aside. Combine the remaining 3 cups strawberries with the tequila, liqueur, lime juice, honey and a pinch of salt in a blender. Blend until smooth. Add the ice and blend until smooth. Divide among 4 stemmed glasses. Dip each reserved strawberry in the sugar, then perch 1 on each glass. Serve right away.
Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter, cut into small pieces 2 ribs celery, with greens, from the heart of the stalk, chopped 1 medium onion, chopped 1 bay leaf, fresh or dried Salt and pepper 2 cranberry orange muffins, from the baked goods section of your market 2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed 1 cup chicken stock 1 1/3 pounds turkey breast cutlets, the average weight of 1 package Salt and pepper 1 teaspoon poultry seasoning 2 tablespoons extra-virgin olive oil 2 tablespoons butter, cut in small pieces 2 tablespoons all-purpose flour 2 cups chicken stock Chopped flat-leaf parsley, for garnish, optional Instructions: Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan. Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste. To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.
No Fuss Mexican Ice (Raspado) 1/4 water 1/4 sugar 3 cups roughly chopped fresh strawberries 2 mangos, peeled and roughly chopped 1 tablespoon orange zest 2 serrano chiles, seeds and veins removed, diced Instructions: Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved. Remove from the heat and cool slightly. Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth. Cool completely. Pour the mixture into a 9 by 13-inch pan. Freeze until firm, at least 8 hours or overnight. Scrape with a fork and spoon into small glasses or cups and serve immediately.
Sauteed Scallops with Cucumber and Kiwi 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 1/2 tablespoons Bonito stock 1/2 teaspoon salt 1/2 teaspoon sugar 4 large scallops Sichimi (Japanese red pepper blend) 2 kiwi fruit, peeled and mashed 1/2 cucumber, sliced thin 1/8 cup Tosazu, recipe above Instructions: Combine sauce ingredients in a saucepan. Heat but do not bring to a boil. For variation, feel free to add orange juice, lemon or lime juice. Before cooking, place scallops in salted ice water to renew; pat dry. Season with Sichimi and saute. Place scallops on a plate with the kiwi, cucumbers and the sauce.
Banana Pudding Cupcakes 1 cup all-purpose flour 2/3 cup finely ground vanilla wafer cookies (from about 3/4 cup whole cookies) 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 2 large eggs, at room temperature 1/2 cup milk, at room temperature 2 teaspoons pure vanilla extract 1 large banana, peeled and finely chopped 1/2 cup white chocolate chips 1/4 cup heavy cream 2 sticks unsalted butter, at room temperature Pinch of salt 2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1 to 2 tablespoons milk Vanilla wafer cookies and banana slices, for topping Instructions: Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended. Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely. Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff. Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.
Matzo Ball Minestrone 4 slices white bread, cubed 1/2 cup milk 1 1/2 pounds ground chicken 12 ounces chicken sausage, casing removed 1/4 cup grated Parmesan 1/4 cup diced onion 1/4 cup tomato sauce 1 tablespoon chopped garlic 2 teaspoons dried oregano 2 teaspoons fresh rosemary needles, chopped 2 eggs Salt and freshly ground black pepper 1/4 cup schmaltz (rendered chicken fat) 4 eggs, beaten 1 cup matzo meal 2 teaspoons baking powder 2 teaspoons kosher salt 1 gallon plus 1/4 cup chicken broth 1/4 cup olive oil 1 cup diced onion 1 cup diced carrot 1 cup diced celery 2 tablespoons chopped garlic 1 tablespoon fresh thyme leaves 2 cups diced zucchini 8 cups chicken stock 1 cup soaked and cooked cannellini beans 1 cup canned crushed tomatoes Salt and freshly ground black pepper 2 ounces fresh basil leaves 1 ounce pine nuts, toasted 2 tablespoons grated Parmesan 1 tablespoon lemon juice 1 teaspoon salt 1 bulb garlic, chopped 3 ounces extra-virgin olive oil Salt and freshly ground black pepper 12 crostini, for serving Instructions: For the meatballs: Preheat the oven to 400 degrees F. In a bowl, combine the bread and the milk and work with your hands until the mixture is a wet paste. Add the ground chicken, sausage, Parmesan, onion, tomato sauce, garlic, oregano, rosemary and eggs, and mix well. Make a test patty, cook and taste. Sprinkle the mixture with salt and pepper. Form 1-ounce meatballs and arrange on a sheet tray. Cook until the meatballs are completely cooked through, 15 to 20 minutes. For the matzo balls: In a bowl, combine the schmaltz and the eggs. Add the matzo meal, baking powder and salt, and mix well. Mix in 1/4 cup of the chicken broth and mix well. Cover and refrigerate until the mixture has set, least 1 hour. Form 12 to 16 balls out of the mix. Bring the remaining gallon of chicken broth to a simmer and drop the matzo balls in. Simmer until cooked through, 30 minutes. For the minestrone: In a pot, heat the oil. Add the carrots, celery and onions, and sweat. Add the garlic and thyme and saute for 1 minute. Add the zucchini and saute until the carrots are just tender. Add the stock, beans and tomatoes, and bring the soup to a boil. Reduce the heat to a simmer and cook the soup until all of the vegetables are tender, 30 to 40 minutes. Season with salt and pepper. For the pesto: In a food processor combine the basil, pine nuts, Parmesan, lemon juice, salt and garlic. Run the food processor, slowly add the oil and puree to a chunky paste. Season with salt and pepper. To serve, bring the soup to a simmer and add the meatballs and matzo balls. Ladle the soup, 2 meatballs and 1 matzo ball in each bowl. Spread some pesto on the crostini and balance on top of the matzo ball.
Rugelach 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar, plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour, plus more for rolling 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup finely chopped walnuts 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Instructions: Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.
Spicy Chicken Spaghetti 6 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 2 hot Italian sausages 1 tablespoon olive oil, plus more if needed 10 ounces button mushrooms, sliced 1 green bell pepper, chopped 8 sundried tomato halves, chopped 1 pound spaghetti, broken into small pieces 2 tablespoons all-purpose flour 1/2 cup half-and-half 1 tablespoon chopped fresh basil 3/4 cup grated Parmesan Serving suggestions: salad and French bread Instructions: Line a 9-by-13-inch baking dish with 2 pieces of foil. Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti. Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet. Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth. If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti. Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze. If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes. To cook from frozen: Preheat the oven to 325 degrees F. Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more. Serve with salad and French bread.
Maple Sugar Candy 1 cup maple syrup Instructions: Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so \candies\ come off the sheet pan easily. Eat as is or use as a garnish.
Mozzarella in Corrozza 12 ounces mozzarella di bufala 8 slices soft white bread, crusts removed 3 large eggs 1/2 cup milk Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour Olive oil Instructions: Slice the mozzarella and divide among 4 slices of bread. Top with the remaining 4 slices of bread. Whisk the eggs with the milk in a small casserole dish and sprinkle with salt and pepper. Add the flour to a casserole dish. Dust the sandwiches in the flour, and then dip into the egg mixture. Heat about 3 tablespoons olive oil in a large nonstick pan. Add the sandwiches to the pan and fry on both sizes until golden and crisp, about 10 minutes. The mozzarella should be completely melted and very \stringy\ when the sandwich is eaten. Slice the sandwiches in half to make 2 triangles.
Swamp Water 3 parts pre-made powdered lime drink 2 parts apricot brandy 1 part lime vodka Splash sweetened lime juice Instructions: In a large pitcher mix all ingredients together. Pour into glasses filled with ice.
Cream of Nectar Sno-Ball 1 cup sugar 1 cup bottled spring water 1/2 cup whole milk 1/2 ounce cream nectar flavor 1/2 teaspoon vanilla 1/2 teaspoon pink food coloring Instructions: In a small saucepan, mix the sugar and spring water and start mixing with a spoon until the sugar dissolves. Then add the milk, cream nectar flavor, vanilla and pink food coloring and stir again. Shave 1 bowl of ice, then pour syrup over. Make sure you pour syrup between each layer.
Gingered Beef with Leeks and Asparagus 6 ginger slices 1 tablespoon sesame oil 1 teaspoon fresh cracked black pepper 1/4 cup Canola oil 1/4 cup thin soy sauce 1/2 cup shaoshing wine or red wine 1 pound flank steak, thinly sliced against the grain 1 tablespoon Canola oil 4 bunch leeks, julienne (white part only) 1 tablespoon minced garlic 2 tablespoons minced ginger 1 bunch asparagus, cut in 2-inch pieces and blanched Salt and black pepper to taste Instructions: To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.
Meal Prep Sesame Chicken Breasts 4 boneless, skinless chicken breast (about 8 ounces each) 1 tablespoon rice wine vinegar Kosher salt and freshly ground black pepper 1/4 cup roasted white sesame seeds 1/4 cup black sesame seeds 2 tablespoons olive oil 1 teaspoon sesame oil Instructions: Brush the chicken on both sides with the vinegar. Sprinkle the chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Mix the white and black sesame seeds in a shallow dish. Firmly press the chicken into the sesame seeds until well coated on both sides. Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Flip the chicken and cook undisturbed until the other side is turning white, about 1 minute. Reduce the heat to low, cover and cook until the chicken is completely cooked through and an instant-read thermometer inserted into thickest part registers 165 degrees F, about 10 minutes. Serve the chicken as a whole piece or sliced crosswise into strips. The chicken will keep up to 4 days. Let cool completely before refrigerating. Caesar Salad: Slice the chicken and toss with romaine lettuce and store-bought Caesar dressing; top with hard-boiled eggs, olives, grated Parmesan and anchovies, if desired. Mac and Cheese: Stir diced chicken and broccoli or cauliflower florets into your favorite version of macaroni and cheese. Fajitas: Serve the chicken sliced with rice, taco-seasoned sautéed peppers and onions, black beans and tortillas. Cashew-Chicken Salad: Serve on top of mixed greens with cashews, mandarin oranges, shredded cabbage and store-bought dressing.
Fish Soft Tacos with Pico De Gallo-Black Bean Sauce 6 ounces cooked fish, such as baked cod 4 flour tortillas 1/2 cup pico de gallo 1 can black beans, drained 1/4 cup sour cream 1/2 teaspoon ground cumin Mixed stir fried vegetables, recipe below Lime wedges 2 teaspoons olive oil 1 cup sliced red onion 1 carrot, peeled and thinly sliced 1 green bell pepper, seeded and sliced 1 red bell pepper, seeded and sliced 1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces Instructions: Preheat oven to 425 degrees F. Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes. In a bowl, combine pico de gallo, beans, sour cream and cumin. Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side. Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft. 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)
Pan Fried Meatloaf in Tricolor Peppers 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 1/2 pound ground beef 1/2 pound ground turkey 2 slices white bread, cut into cubes 1 (28-ounce) can crushed tomatoes with basil 2 cloves garlic, minced 1 egg 1 small onion, chopped 1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying A few dashes Worcestershire sauce A few dashes hot sauce Salt and freshly ground black pepper 1 tablespoon oil Vegetable oil, for frying Instructions: Preheat oven to 400 degrees F. Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.
Gin-tini 1 1/2 cups gin, such as Plymouth 3/4 cup sweet white vermouth, such as Carpano Bianco 16 dashes bitters, such as Angostura 1 ounce maraschino liqueur 4 ice cubes Instructions: In a small pitcher, combine the gin, vermouth, bitters and maraschino. Stir in the ice cubes and refrigerate for at least 1 hour before serving; the ice cubes should melt to balance out the cocktail. Serve up or on the rocks.
Cranberry-Pomegranate Relish 1 pound cranberries (thawed if frozen) 1/3 cup sugar 3 tablespoons honey 1/2 cup pomegranate seeds 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 1/4 cup unsalted pistachios, chopped 2 teaspoons pomegranate molasses Kosher salt Instructions: Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl. Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight.
Slow-Cooker Peppermint Hot Chocolate 3 cups confectioners' sugar, sifted 2 cups unsweetened cocoa powder 12 cups whole milk 2 teaspoons pure vanilla extract 1 teaspoon kosher salt 8 ounces dark chocolate, finely chopped 24 peppermint candies, crushed (about 1 cup), for serving 3 cups mini marshmallows, for serving 2 cups peppermint schnapps, optional, for serving Instructions: Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved. Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more. Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.
How to Spatchcock a Turkey \| Perfect Spatchcock Turkey One 14-pound turkey Sage Butter, recipe follows Olive oil Salt and freshly ground black pepper 5 bay leaves 4 cloves garlic, smashed 2 Granny Smith apples, cut into 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut into 1/2-inch dice 1 large onion, cut into 1/2-inch dice 1 cinnamon stick 1 bunch fresh thyme Kosher salt 4 cups chicken stock 2 cups apple cider 1/2 to 3/4 cup all-purpose flour 2 sticks (1 cup) butter, softened 1/4 cup chopped fresh sage Salt and pepper Instructions: For the turkey: Preheat the oven to 375 degrees F. Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.) Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside. For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey. Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving. Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux. Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey. Mix the butter with the sage and some salt and pepper until well blended. Set aside.
Grape Sparkler Cocktail 6 cups red seedless grapes 3 tablespoons simple syrup 1 cup vodka, cold 2 cups club soda or seltzer, cold Instructions: Freeze half of the grapes. Puree the other half in a blender until smooth. Strain into a pitcher and stir in the simple syrup. Chill for at least 1 hour. Divide the frozen grapes among 4 tall glasses. Stir the vodka into the pureed grape mixture and pour into the glasses, filling about three-quarters of the way. Top off with club soda. Serve.
Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup 1 1/2 cups all-purpose flour 1 1/2 cups whole-wheat flour 1 1/2 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt 4 cups buttermilk 4 large eggs 1/2 cup vegetable oil 1/2 cup cooked wild rice (rice should be overcooked) drained well Melted butter, for the waffle maker 1 quart plus 2 cups buttermilk Kosher salt 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut into 8 pieces 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne Freshly ground black pepper Peanut oil, for deep-frying 2 sticks unsalted butter, slightly softened 1 tablespoon pink peppercorns 3 tablespoons clover honey Salt and pepper 1 cup pure maple syrup 1 tablespoon prepared horseradish, drained 1 teaspoon Dijon mustard Instructions: For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes. While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions. For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. For the Butter: Combine all ingredients in a blender and blend until combined. For the Syrup: In a small bowl whisk together all ingredients. To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.
Holiday Hens with Fig Glaze and Cornbread Stuffing 1 1/2 cups dried California figs, pitted and roughly chopped 1/4 cup honey 2 tablespoons lemon juice 3 cups warm water 1/2 cup balsamic vinegar 1 stick unsalted butter, for the glaze Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 teaspoon finely chopped rosemary leaves 1/4 pound loose sweet Italian sausage 2 tablespoons all-purpose flour 4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups) 1 cup rehydrated dried figs, roughly chopped Salt Pepper 1/2 egg, lightly beaten 1/4 cup heavy cream 1/2 cup chicken stock, homemade or store-bought 4 Cornish game hens, 1 to 1 1/2 pounds each 4 tablespoons unsalted butter, room temperature Kosher salt Freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze. To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens. Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving.
Roasted Asparagus 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom 1 tablespoon olive oil 1 medium lemon, zested 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg Freshly ground black pepper Instructions: Heat the oven to 500 degrees F. Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.
Orange Cream Popsicles 1 cup water 1/2 cup sugar 2 cups tangerine juice 1/4 cup fresh lemon juice 1 1/2 cups milk 2/3 cup sugar 4 egg yolks 1/2 cup sour cream Instructions: Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen. Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again. To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.
Best Chocolate Chip Cookies 1 1/2 cups all-purpose flour (see Cook's Note) 2 1/4 teaspoons kosher salt 1 teaspoon baking soda 1 stick (8 tablespoons) unsalted butter, softened 1/4 cup vegetable oil 3/4 cup granulated sugar 1/2 cup packed dark brown sugar 1 tablespoon pure vanilla extract 2 large eggs, at room temperature One 12-ounce bag semisweet chocolate chips Instructions: Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest. Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie. Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
Apple Turkey Salad Salad Ingredients: 1 pkg Fresh Express® 5-Lettuce Mix™ 1/2 cup Bleu cheese, crumbled 12 kalamata olives 2 cups turkey, torn 1/2 cup walnuts 1/2 cup croutons 1 green apple, sliced 1/2 cup red onion, sliced Your favorite Italian Vinaigrette dressing Instructions: Blue cheese, turkey, walnuts and apple bring out the best flavor with our 5-Lettuce Mix™ Make Salad: Place greens into a large salad bowl. Top with Bleu cheese, walnuts, olives, turkey, & croutons. Add green apple & red onion. Drizzle dressing over salad.
Ice Cream Flag Cake Cooking spray 1 16-to-18-ounce box white cake mix (plus required ingredients) 2 tablespoons unsweetened cocoa powder 28 drops royal blue gel food coloring 4 drops violet gel food coloring Unsalted butter, for the pan 3 pints raspberry sorbet 2 1/2 pints vanilla ice cream 2 pints heavy cream 1/4 cup confectioners' sugar Instructions: Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes. Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle). Freeze the large cake ring. Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake. Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes. Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm. Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer. Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm. Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm. Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.
Bacon and Brussel Sprout Hash Extra-virgin olive oil 4 slices of thick-cut bacon 4 sprigs fresh thyme 1 lb of fingerling potatoes, split down the middle 2 cups Brussel sprouts, cut into thick slices 1/2 lb red pearl onions, peeled 1/2 cup low-sodium chicken broth 2 tablespoons balsamic vinegar 1/4 bunch flat-leaf parsley, roughly chopped Kosher salt and freshly ground black pepper Instructions: Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.
Chick Peas with Rocket and Sherry 1 tablespoon wok oil 2 teaspoons cumin seeds 2 (14-ounce) cans chick peas, drained and rinsed 8 cups roquette/rocket salad 1 teaspoon Maldon/kosher salt or 1/2 teaspoon table salt 1/4 cup rich cream sherry Instructions: Heat the oil and cumin seeds in a wok. Add the chick peas, salad, salt and sherry and give a good stir, and continue stirring over heat until the rocket and any other leaves have wilted, the chick peas have warmed through and the liquid has reduced a little.
Classic Manhattan Cocktail Ice 2 parts whiskey 1 part sweet vermouth 1 to 2 dashes bitters, such as Angostura Orange peel Real Maraschino Cherries, recipe follows 1 cup maraschino liqueur 1 pint sour cherries, stemmed and pitted (in a pinch, you can buy a jar of sour cherries in light syrup, and drain the syrup) Instructions: Place ice in a cocktail shaker. Add the whiskey, vermouth and bitters. Rub the orange peel around the rim of the cocktail glass. Strain the drink into the glass. Add 1 to 2 Real Maraschino Cherries and enjoy! Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.
Pollo Llora Hoy y Llora Manana (Chicken Cry Today, Cry Tomorrow) 3 tablespoons butter 1 cup diced fresh habanero 1/4 cup diced onion 2 whole jalapenos, diced 1 clove garlic, minced 3 ounces dried chile de arbol 3 ounces dried chile cascabel 3 ounces dried chile fantasma 3 ounces dried habanero 3 ounces dried chile pulla 3 ounces dried chiletepin 1/2 cup heavy cream 1/3 cup milk Salt and freshly ground black pepper 1 chicken breast (about 2 1/2 pounds), grilled Instructions: Heat up a saute pan and add the butter. Saute the fresh habanero, onions, jalapeno and garlic. Saute all the dried chilies in a pan until roasted. Once roasted, add to a blender with the heavy cream and milk. Blend well. Add salt and pepper to taste. Add to the saute pan with the fresh habanero and cook until slightly thickened. Once done, add the sauce on top of the grilled chicken.
Spicy Black-Eyed Pea Salad 2 tablespoons red wine vinegar 1/2 clove garlic, finely grated Pinch cayenne Kosher salt 1/4 cup olive oil Two 15.5-ounce cans black-eyed peas, rinsed and drained 1 cup mixed-color grape tomatoes, halved 1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces) 1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces) 2 stalks celery, thinly sliced 1/4 cup finely chopped red onion 2 tablespoons chopped fresh flat-leaf parsley Instructions: Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.
Risotto Stuffed Peppers and Zucchini 4 cups chicken stock 1 teaspoon orange zest 1 teaspoon lemon zest Generous pinch saffron threads 2 medium zucchini 2 red bell peppers, halved lengthwise and seeded 4 tablespoons EVOO, plus more for drizzling Salt and freshly ground pepper 4 cloves garlic, finely chopped 1 medium onion, finely chopped 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 cup grated Parmigiano-Reggiano 2 tablespoons butter Juice of 1/2 lemon Juice of 1/2 orange 1/2 cup panko or homemade breadcrumbs 1/2 cup finely chopped fresh flat-leaf parsley, or a combination of parsley and fresh mint Instructions: Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer. Halve the zucchini lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halve each zucchini again crosswise. Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper. Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat. Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes. Add the chopped zucchini and season with salt and pepper. Cook, stirring often, until lightly browned, 2 to 3 more minutes. Stir in the rice, then add the wine and cook until evaporated, about 1 minute. Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more. The rice will take about 18 minutes to cook to al dente. In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices. Scoop the risotto into the vegetables. Preheat the oven to 425 degrees F. Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs. Sprinkle over the tops of the risotto filling. Cover with foil and bake for 35 minutes. Uncover and bake until the tops are browned, 10 to 15 more minutes. Garnish with the parsley. Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake). Cover and store in the refrigerator. When ready to serve, bake as directed.
Grilled Cabbage Steaks with Cilantro-Lime Sauce 2 cups lightly packed fresh cilantro leaves 2 cups lightly packed fresh Italian parsley leaves 2 cloves garlic, crushed and peeled 1 medium jalapeño, stemmed and coarsely chopped Zest and juice of 1 lime (about 2 tablespoons juice) 2 tablespoons rice vinegar 1 teaspoon honey Kosher salt 1/3 cup extra-virgin olive oil, plus more for brushing 1 medium head savoy cabbage 1/2 teaspoon ancho chile powder 1/4 red onion, thinly sliced Instructions: Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes. Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed. Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick. Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt. Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used. Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
Whole Smoke-Roasted Striped Bass and Rocket Pesto 1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled 2 cups (475 ml) olive oil 5 cloves garlic, roughly chopped 5 cups (300 g) fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley 8 sprigs rosemary, needles removed and stems discarded 1 cup (235 ml) fresh lemon juice 1/4 cup (75 g) kosher salt 2 tablespoons (12 g) ground black pepper 2 cups (80 g) loosely packed basil leaves 10 tarragon sprigs 12 thyme sprigs Rocket Pesto (recipe follows) Cheesy Grilled Corn (recipe follows) 1 pound (455 g) arugula (also known as rocket) 1 1/2 cups (220 g) pistachios, shells removed, toasted 2 cups (475 ml) olive oil 3 cloves garlic, chopped Kosher salt and freshly cracked black pepper, to taste 1/2 cup (50 g) grated Parmigiano-Reggiano 20 ears corn, shucked, snapped in half, and blanched for 30 seconds 4 cups (480 g) crumbled queso fresco (if you can't find queso fresco, feta works as well) 1/2 cup (64 g) chili powder 2 egg yolks 10 limes, cut into 6 wedges each 2 cloves garlic, chopped 2 tablespoons (30 ml) fresh lemon juice 2 cups (475 ml) vegetable oil Kosher salt and freshly cracked black pepper, to taste Instructions: Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel. Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood. In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley. Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C). To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn. Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts. In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper. Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version. In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve. Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.
White Bean, Tomato and Sausage Orecchiette Kosher salt and freshly ground black pepper 1 pound orecchiette pasta 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage, removed from casings 1 yellow onion, diced 3 cloves garlic, sliced 2 pints grape or pear tomatoes, quartered 1/2 teaspoon crushed red pepper flakes One 15-ounce can cannellini beans, rinsed and drained 1/2 cup grated Parmesan, plus additional for garnish 1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish Instructions: Bring a pot of salted water to a boil and cook the orecchiette according to package instructions. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet. Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper. Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil. Plate the pasta and top with more Parmesan and basil. Serve immediately.
Grilled Spiral Pigs in Blankets 6 hot dogs One 8-ounce tube crescent dough Nonstick cooking spray Ketchup and yellow mustard, for serving Instructions: Soak 6 wooden skewers in water for 15 minutes. Prepare a grill for indirect heat. (For a gas grill, turn one burner on each far side to medium heat and the middle burners to low; for a charcoal grill, bank the coals on one side of the grill.) A grill thermometer should read 325 to 350 degrees F. Tear off a long piece of foil and fold into thirds so it's about the size of a baking sheet. Spray the foil with cooking spray. Push the hot dogs onto the skewers so the hot dogs are flush with the top. Use a sharp paring knife to cut a spiral (4 or 5 rings total) along the hot dog, cutting all the way down to the skewer. Gently pull the hot dog down to open up the spiral. Unwrap the crescent dough. Cut it crosswise into 6 pieces. Roll each piece into a snake 8 to 9 inches long. Press one snake into the cut spaces in each spiral, wrapping it as you go and tucking in the ends. Set the foil on the indirect (low) heat part of the grill and add the hot dogs, leaving some space between each. Grill, covered, until the bottoms of the dogs are golden and top of the dough is set, 5 to 6 minutes. Flip the skewers and cook until the bottom is browned again, 5 to 6 minutes more. Flip once more to an unbrowned side and grill until the dough is cooked through, 5 to 6 minutes more. Transfer the pigs in blankets to a platter and serve with ketchup and mustard.
Monjunis Muffuletta 1 (12-inch) muffuletta bun spread with garlic butter 16 pieces Genoa salami 8 ounces thinly sliced ham 6 pieces thinly sliced provolone 4 pieces thinly sliced tomato 4 pepperoncini peppers, sliced Monjunis Olive mix, recipe follows 1/4 cup good quality olive oil 1/2 cup black olives, pitted 1/2 cup green olives, pitted 1 stalk celery 2 tablespoons capers 2 red peppers 2 cloves fresh garlic Fresh or dried Italian herbs such as basil, oregano, or parsley Instructions: Layer the bun with ingredients, in order given, and top with the peppers. Bake muffuletta to warm and melt cheese. Spread with Monjunis Olive Mix.ne Chop ingredients finely or coarsely, whichever is your pleasure. Store in tightly sealed glass jar.
New Jack City Burgers 6 to 8 tomatillos (about 1 1/4 pounds), husked and halved 1 small red onion, quartered 1 jalapeno or serrano pepper, halved lengthwise and seeded Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 1 cup fresh cilantro Juice of 2 limes 1 1/2 pounds ground chorizo Kosher salt Extra-virgin olive oil, for the grill 4 1-ounce slices pepper jack cheese 4 soft potato rolls, toasted 1 small avocado, halved, pitted and thinly sliced 1/2 small red onion, thinly sliced 1/2 cup sliced piquillo peppers Instructions: Make the salsa verde: Preheat the oven to 450 degrees F. Lay out the tomatillos, red onion and jalapeno on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast until slightly charred and softened, about 10 minutes. Remove from the oven and let cool slightly. Transfer to a food processor and puree until smooth. Add the cilantro and lime juice, season with salt and continue to puree until smooth. For a thicker salsa, pour into a cheesecloth-lined strainer and let drain. Make the burgers: Preheat a grill or grill pan to medium high. Form the chorizo into 4 balls, then flatten with your palm. Season them with salt. Oil the grill grates. Place the patties on the grill and press with a spatula to form thinner patties. Cook, without moving, until a good crust forms on the bottom, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Reduce the heat to medium low and top each burger with a slice of cheese; cover and let the cheese melt, about 1 minute. Remove the burgers and place on the toasted buns with the salsa verde, avocado, red onion and some piquillo peppers.
French Toast Puffs 8 ounces butter or butter alternative, preferably Earth Balance 1 to 2 tablespoons agave syrup 1 tablespoon ground ginger Nonstick cooking spray, for the baking sheet 2 ripe bananas 3 cups oat milk 1 cup toasted coconut flakes 1/3 cup sugar 1 tablespoon ground cinnamon 2 teaspoons ground turmeric 1 teaspoon ground nutmeg 1 teaspoon vanilla extract Pinch salt 1 to 2 loaves gluten-free millet bread (or favorite bread), cut into crouton-size pieces Maple syrup, preferably from Vermont, for serving Instructions: For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into. For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray. Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs. Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread). When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.
One-Pot Mushroom Biryani with Tamarind and Coconut Milk 1 1/4 cups basmati rice 2 teaspoons sugar 2 teaspoons tamarind paste, such as GloryBee Organic Tamarind Puree or Tamicon Tamarind Concentrate 3 tablespoons vegetable oil or ghee 1 teaspoon brown mustard seeds 1 teaspoon fennel seeds 3/4 to 1 cup mixed nuts (I like using peanuts and cashews) 1/2 to 1 teaspoon crushed red pepper flakes (depending on your spice preference) 2 sprigs curry leaves (about 20 curry leaves), optional 1 large onion, chopped 1 pound mixed mushrooms (such as cremini, oyster, shiitake, etc.), trimmed and sliced 4 cloves garlic, grated or finely minced One 2-inch piece fresh ginger, peeled and grated or mashed 2 tablespoons plus 1 1/2 teaspoons vangi bhath masala powder (See Cook\u2019s Note) 1/2 teaspoon garam masala 1/4 teaspoon turmeric powder Kosher salt 3 plum tomatoes, peeled and chopped (about 1 1/4 cups) or 1 cup canned whole peeled tomatoes, crushed 1 cup coconut milk 1 cup chicken or vegetable stock Fresh cilantro leaves, for serving Instructions: Wash the rice in cold water until the water is no longer cloudy, 3 to 4 times. Fill the bowl with cold water and let the rice soak until ready to use. Combine the sugar, tamarind paste and 3 tablespoons hot water in a small bowl; set aside. Heat the oil in a large Dutch oven or pot with a tight-fitting lid over medium-high heat. When hot, add the mustard seeds and fennel seeds and let sizzle until you hear popping sounds, about 10 seconds. Add the nuts, crushed red pepper flakes and curry leaves if using and cook until the mixture gets a hint of color, about 2 minutes (be careful as the curry leaves might sputter). Set aside about three-quarters of this mixture for garnish. Add the onions to the pot and cook, stirring occasionally, until golden brown, about 8 minutes. Add the mushrooms, garlic and ginger and cook, stirring occasionally, until the mushrooms are nicely roasted, about 8 minutes. Add the vangi bhath masala, garam masala, turmeric and 1 teaspoon salt and cook until the raw smell dissipates, about 2 minutes. Add the tomatoes and cook, scraping up the browned bits on the bottom of the pot with a wooden spoon and stirring intermittently until the tomatoes are broken down, 5 to 7 minutes. Add the tamarind mixture, coconut milk, stock and 1/2 teaspoon salt. Mix gently and bring to a simmer. Drain the rice, add it to the pot and gently mix to combine. Bring it back to a simmer, reduce the heat just enough to keep it at a gentle simmer, cover and cook until the rice is cooked, about 25 minutes. Peek only after 25 minutes to see if it needs to cook further. Turn off the heat and let it sit, covered, for another 5 minutes. Gently mix the rice, taste and adjust the salt if needed. Garnish with the reserved nut mixture and some cilantro leaves. Serve hot.
Butternut Squash-Soppressata Pizza 1/2 small butternut squash, peeled, seeded and thinly sliced crosswise 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 teaspoons honey 1 teaspoon balsamic vinegar 1/4 teaspoon red pepper flakes Kosher salt 1 pound refrigerated pizza dough, at room temperature All-purpose flour, for dusting 12 to 16 sage leaves, torn 1 1/2 cups shredded Italian four-cheese blend (about 6 ounces) 3 ounces thinly sliced soppressata 2 tablespoons roughly chopped fresh parsley Instructions: Position racks in the middle and lower third of the oven and put an inverted baking sheet or pizza stone on the middle rack; preheat to 475 degrees F. Toss the squash, olive oil, honey, vinegar, red pepper flakes and 1/2 teaspoon salt on another baking sheet; spread in a single layer. Bake on the lower rack until lightly browned and tender, about 10 minutes. Stretch the dough into a 12-by-16-inch rectangle on a floured surface; transfer to a piece of parchment paper. Top with the roasted squash, sage, cheese and soppressata. Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, 10 to 12 minutes. Transfer to a cutting board; top with the parsley, drizzle with olive oil and cut into pieces.
Spicy Seared Tuna with Sesame Vinaigrette 2 tablespoons unsalted butter 1 teaspoon minced ginger root 1/3 cup rice wine vinegar 1 1/4 teaspoon granulated sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 tablespoon white sesame seeds, toasted in a dry pan until golden 1 tablespoon soy sauce 2 tablespoons sesame oil 1/4 cup vegetable oil Salt and freshly ground white pepper 1 1/2 pounds best-quality ahi tuna 6 cups loosely packed mizuna greens, curly endive or red leaf lettuce 1 cup marinated shiitake mushrooms (recipe follows), for optional garnish 2 tablespoons finely chopped chives, for garnish 2 teaspoons sesame oil 1 teaspoon sliced garlic 1 tablespoon sliced fresh ginger root 3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed 1 cup rice wine vinegar 1 teaspoon sambal olek (Thai chile paste) 1/2 teaspoon salt 1/2 cup Sesame Vinaigrette, recipe above Instructions: Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop. In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified. Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat. Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates. Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately. In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.
Pork in Hot and Spicy Cayenne Sauce (Vindaloo) 1 1/2 pounds boneless pork shoulder or leg 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 teaspoons mustard seeds 10 dry red chili peppers 1 teaspoon turmeric 1/3 cup coconut or red wine vinegar 1 tablespoon minced garlic 5 tablespoons mustard oil or olive oil 1 3-inch stick cinnamon 6 whole cloves 1 cup finely chopped onions 1 tablespoon grated or crushed fresh ginger 1 tablespoon paprika 1 teaspoon Goan palm sugar or jaggery or maple syrup 1 cup water Coarse salt Instructions: Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar, and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight. Heat the oil in a large heavy-bottomed pan over medium/high heat until hot. Add the cinnamon, cloves, and onions, and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.
Blueberry-Almond Cake with Lemon Curd 2 sticks unsalted butter, at room temperature, plus more for the pans 2 1/4 cups cake flour, plus more for the pans 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3/4 cup milk 2 cups fresh blueberries (about 1 pint) 1/3 cup sliced almonds 1 cup heavy cream 1 cup plus 2 tablespoons confectioners' sugar 1/2 cup lemon curd 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess. Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes. Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely. Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight. Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.
Buckwheat Noodle Salad 1/4 cup plus 2 tablespoons rice vinegar 1 teaspoon sugar 2 tablespoons peeled and finely grated fresh ginger 1 tablespoon honey 2 tablespoons tamari 2 teaspoons toasted sesame oil 2 teaspoons chili sauce (recommended: Sriracha) 1/4 cup canola oil 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained 1 carrot, peeled and grated on box grater 1 red bell pepper, seeded and julienned 1/4 English cucumber, peeled and grated on a box grater 3 green onions, thinly sliced 1/4 cup chopped fresh cilantro leaves Instructions: Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified. Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.
Grilled Tuna with Anchovy Vinaigrette and Black Olive-Red Pepper Relish 1 tablespoon prepared mayonnaise 1/2 cup sherry vinegar 1 1/4 cup olive oil 5 anchovy fillets 1 large shallot, coarsely chopped 2 grilled red bell peppers, peeled, seeded and diced 2 grilled yellow bell peppers, peeled, seeded, and diced 1 cup pitted and coarsely chopped nicoise olives 2 tablespoons minced garlic 2 tablespoons fresh thyme leaves 1/4 cup coarsely chopped parsley 1/4 cup sherry vinegar 1 tablespoon honey Salt and pepper 4 tuna steaks, 6 ounces each 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Combine mayonnaise, vinegar, olive oil, anchovy fillets, shallots, in a blender and blend until smooth. Season with salt and pepper to taste. Combine peppers, olives, garlic, thyme, parsley, vinegar, and honey in a mixing bowl. Season with salt and pepper to taste. Serve at room temperature. Preheat grill. Brush tuna with olive oil and season with salt and pepper to taste. Grill rare to medium rare. Drizzle with vinaigrette and top with relish.
Strip Steak with Red Wine Mushroom Sauce and Mustard Smashed Potatoes 2 teaspoons dried oregano 1/2 teaspoon crushed red pepper flakes 1 large dried bay leaf Kosher salt Four 8-ounce boneless strip steaks, each about 1 inch thick 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces 6 tablespoons unsalted butter 1 tablespoon whole-grain mustard 3/4 cup chicken broth 3 tablespoons vegetable oil 12 ounces button or cremini mushrooms, quartered 1 cup red wine Sprigs of fresh oregano, for serving Instructions: Combine the dried oregano, red pepper flakes, bay leaf and 1 tablespoon salt in a coffee or spice grinder and pulse until finely ground. Rub evenly over both sides of the steaks. Set aside to marinate at room temperature for 15 minutes. Meanwhile, put the potatoes in a heavy-bottomed saucepan with enough cold water to cover by 1/2 inch. Salt the water generously, bring to a simmer and cook, covered, until the potatoes are fork tender, about 10 minutes. Drain, return to the pot with 3 tablespoons of the butter and mash with a fork or potato masher. Stir in the mustard and 1/4 cup of the chicken broth until creamy. Season with salt. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons of the oil. Cook the steaks until crusty and browned on one side, about 4 minutes. Flip and cook, adding the remaining 1 tablespoon oil if needed, until browned on the other side, about 3 minutes more for medium-rare. Remove the steaks and set aside to rest. Add the mushrooms to the skillet and cook until browned, about 3 minutes. Add the red wine and the remaining 1/2 cup chicken broth and cook until reduced by half, about 5 minutes. Swirl in the remaining 3 tablespoons butter until the sauce is glossy and thick. Transfer the steaks to a serving plate and transfer the potatoes to a serving bowl. Spoon the sauce over the steaks and top with fresh oregano. Serve with the potatoes.
Sweet Potato Puree with Caramelized Bananas and Oranges Kosher salt and freshly ground black pepper 2 pounds sweet potatoes, peeled and thickly sliced 8 tablespoons unsalted butter 2 allspice berries 1 vanilla bean, split 1 cinnamon stick 1 piece star anise 1 orange, quartered 1 banana, sliced 3 tablespoons maple syrup 1/2 cup heavy cream Instructions: Bring a pot of salted water to a boil. Add the sweet potatoes and cook until very soft, about 20 minutes. Drain the potatoes, then cover and keep warm. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the allspice, vanilla bean, cinnamon and star anise. Toast the spices, stirring occasionally, until fragrant, about 3 minutes. Add the orange quarters and banana slices, raise the heat to medium high and cook, flipping the fruit once, until slightly brown, about 2 minutes per side. Add the maple syrup to the skillet, cover, remove from the heat and set aside to allow the flavors to meld for about 30 minutes. Squeeze the juice from the orange quarters into the syrup mixture and discard the peels. Remove and discard the spices, being careful not to lose any of the syrup. Puree the warm sweet potatoes in a food processor, slowly adding the cream and remaining 6 tablespoons butter. Add the banana-syrup mixture and puree until fully incorporated. Season to taste with salt and pepper and serve warm.
Thai Iced Tea 5 cups water 1/2 cup sugar 5 whole star anise pods* 8 black tea bags 3/4 cup sweetened condensed milk Ice Mint leaves, for garnish Instructions: In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve. To serve: Pour the tea into 4 ice-filled glasses. Garnish with fresh mint leaves and serve.
Mini Spring Rolls 1 tablespoon vegetable oil 1 tablespoon ginger 2 scallions, trimmed and thinly sliced 1 carrot, peeled and grated 1 cup bean sprouts 2 tablespoon rice wine vinegar 2 tablespoon soy sauce Dash sesame oil 20 small square wonton wrappers Vegetable oil Soy sauce for dipping Instructions: In a non stick skillet heat oil over medium high heat. Add ginger and cook to release aroma. Add scallions, grated carrot, bean sprouts and toss to coat. Stir in vinegar, soy sauce and dash of sesame oil and toss to coat. Cook for 5 minutes or until most of the liquid evaporates. Set aside to cool. Heat 3 inches of vegetable oil in deep pan to 365 degrees or until a cube of bread browns in one minute. Place 1 tablespoon of the mixture on a wonton square. Fold in sides and roll up. Rub a little water along remaining wonton edge and press against roll to seal closed. Repeat procedure to make remaining rolls. Fry 4 rolls at a time in the hot oil until golden brown. Remove rolls to a paper towel to drain. Serve hot with soy sauce
Avocado Soup 1 tablespoon canola oil 2 yellow onions, chopped, about 2 cups 4 cloves garlic, chopped 2 jalapeno chiles, stemmed, seeded if desired, and minced 4 to 5 ripe Haas avocados, peeled and cut into chunks 1-quart chicken stock 1/2 cup crema, creme fraiche or sour cream 1/2 cup chopped cilantro 2 tablespoons freshly squeezed lime juice Corn and Tomato Garnish, recipe follows 2 ears corn, roasted or boiled, kernels cut off and reserved 2 Italian Roma tomatoes, seeded and diced 2 scallions, washed and sliced into thin rings 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon crema, creme fraiche or sour cream Instructions: Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish. Stir together corn kernels with all other ingredients in a small bowl.
Peach Cookies 2 cups whole milk 1/2 cup sugar Pinch kosher salt 1/4 cup cornstarch 5 large egg yolks 1/3 cup peach preserves 1 teaspoon peach schnapps 1/8 teaspoon almond extract 4 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1/2 teaspoon kosher salt 3/4 cup sugar 2/3 cup whole milk 1 stick (8 tablespoons) unsalted butter, melted 1/4 cup peach nectar or juice 3 tablespoons peach schnapps 3 large eggs Vegetable oil, for oiling hands 2/3 cup peach nectar or juice 1/8 teaspoon almond extract Red food coloring, for tinting the nectar 1 1/2 cups sugar 24 whole cloves 24 small fresh mint leaves or sprigs Instructions: For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved. Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold. For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough. Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely. Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape. For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl. Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together). Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.
Swordfish with Ginger Bbq Sauce 1 tablespoon olive oil 1/2 medium onion, diced 2 tablespoons grated fresh ginger 1/4 cup white vinegar 1 cup adobo or barbecue sauce 2 tablespoons brown sugar 1/2 teaspoon freshly ground black pepper 2 pounds swordfish, cut into 1 1/2inch thick steaks Olive oil for brushing fish Coarse salt and freshly ground black pepper Instructions: Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas. Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree. Heat a grill. Brush swordfish steaks with olive oil and sprinkle with salt and pepper. Grill fish about 7 minutes, brushing with ginger barbecue sauce. Turn, brush with barbecue sauce and grill another 3 minutes, or until cooked through.
Ensalada Numero Uno 1 tablespoon white tequila 2 teaspoons light agave syrup 1 teaspoon ground cumin Juice of 1 lime 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 medium jicama Two 15 1/2-ounce cans black beans 4 scallions 1 jalapeno One 15 1/4-ounce canned whole kernel corn, drained 1/2 cup 1/2-inch diced red bell pepper 1/2 cup fresh cilantro leaves, minced 1 teaspoon chili powder Instructions: For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil. Season with salt and pepper. For the ensalada: Peel and cut the jicama into julienned slices. Open the black beans and lightly rinse under cold running water to remove some of the excess starch. Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat). Combine everything together along with the corn and bell peppers in a large bowl and mix well. Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder.
Chicken Fried Steak and Gravy 2 pounds beef bottom round, trimmed of excess fat 2 to 2 1/2 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder Kosher salt and freshly ground black pepper 3 whole eggs, beaten 2 cups buttermilk or whole milk Hot sauce, to taste Vegetable oil 3 heaping tablespoons all-purpose flour 1 cup buttermilk 1 cup whole milk Instructions: In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking. Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels. Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve
Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic Vegetable oil, for brushing 2 zucchini, sliced lengthwise in 1/4-inch-thick slices 2 yellow squash, sliced lengthwise in 1/4-inch-thick slices 2 red onions, sliced into 14/-inch rounds Extra-virgin olive oil 1 tablespoon chopped garlic Kosher salt and freshly ground black pepper 2 baguettes 1 (16-ounce) container ricotta cheese 1 bunch arugula, washed, dried and stems discarded Balsamic vinegar, to taste Instructions: Brush large grill pan with vegetable oil and heat over medium-high heat. Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch. Cut bread into 6-inch pieces. Cut pieces lengthwise but don't go all the way through. Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt. Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste. Place dressed arugula on top of ricotta layer. Then add the generous amounts of the different grilled vegetables.
Teriyaki Salmon Stir-Fry 1/4 cup teriyaki sauce 2 teaspoons sesame oil 1 tablespoon fresh ginger, finely chopped 1 clove garlic, finely chopped 1 pound salmon filet, skinned and cut into 1 1/2\ cubes 1 tablespoon vegetable oil 10 ounces mushrooms, sliced 1 head broccoli, cut into florets, boiled for 2 minutes and cooled in ice water 1 tablespoon sesame seeds Instructions: In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking. Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.
Sauteed Broccoli Rabe with Vinegar 4 quarts broccoli rabe 1/4 cup extra virgin olive oil 1 1/2 tablespoons minced garlic Sea salt and freshly ground black pepper Red wine vinegar Instructions: Remove the stems from the broccoli rabe. Shake and rinse the broccoli rabe in colander to remove the excess liquid, but the rabe doesn't have to be thoroughly dry. Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of rabe and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan. Add the remaining rabe all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the rabe wilts evenly. When the rabe is cooked, season with salt and pepper. Continue cooking over high heat, tossing often until the excess liquid evaporates. Turn the rabe out into a bowl and let it cool to room temperature, then season with wine vinegar. Eat at room temperature or refrigerate up to 2 days and eat cold.
S'mores Popcorn 2 tablespoons vegetable oil 1/2 cup popcorn kernels 2 tablespoons butter, melted 1/2 teaspoon salt 5 graham crackers, processed to fine crumbs (about 1/2 cup) 1 cup mini marshmallows 1/2 cup bittersweet chocolate chips, melted Instructions: Heat a large saucepan over high heat for 3 minutes. Add the oil and the popcorn kernels, and cover the pan with a lid. Cook, shaking the pan frequently, until you begin to hear popping. Cook on high for 1 minute more, then lower the heat to medium and continue cooking, shaking the pan, until the popping begins to slow down. Turn off the heat and pour the popcorn into a large bowl. Toss with the melted butter, salt and graham cracker crumbs. Add the marshmallows and toss again. Spread the mixture out on a parchment-lined baking sheet and drizzle with the chocolate. Toss gently to incorporate. Set aside until the chocolate hardens, about 1 hour. Store in an airtight container.
Soy Poached Salmon 2 (15-ounce) bottles low sodium soy sauce 3/4 cup dark brown sugar 2 tablespoons minced fresh ginger Small handful of whole star anise 1 1/2 to 2 pounds salmon illet - thick end (cut into 4 pieces when ready to cook) Chive stems or sliced scallion stems, for garnish Instructions: In a 12-inch saute pan with lid combine soy, brown sugar, ginger and star anise. Bring to boil and reduce heat to low simmer. When at very gentle simmer, add the salmon skin side down (liquid should almost cover the fillets). Slosh liquid over the fillets and cover the pan. Poach for 6 to 8 minutes (no more than 8, fillets should be medium rare in center. Remove fillets and keep warm. Bring liquid to boil and reduce to half (should be light and syrupy). Spoon some sauce on plate and put a fillet on top. Drizzle a little sauce on fillets, garnish with chives or scallions.
Buttermilk Pound Cake 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon 16 ounces cake flour, plus 2 tablespoons 16 ounces sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1 cup whole buttermilk, room temperature Instructions: Arrange a rack in the middle of the oven and heat to 375 degrees F. Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour. Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth. Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist. Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.
Crispy Garlic Choy Sum with Black Truffles 1 large head choy sum, washed and cut into 2-inch pieces 16 cloves of garlic, sliced thinly 1/2 cup chicken stock 1 large black truffle, sliced (may substitute with shiitakes and truffle oil) Salt and black pepper to taste Instructions: In a hot wok, coat with canola oil and brown the garlic. Add the choy sum and season. Add chicken stock and cook for only 3 minutes. Plate up and cover with truffles. The steam of the dish will heat the truffles to release its oil and flavor. If using the shiitakes, add them after the garlic, before adding the choy sum. Garnish with truffle oil.
Tocchetti di Maiale alla Pizzaiola 600 grams pork loin All-purpose flour, for dusting the scaloppini 6 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 600 grams tomato puree Salt 2 teaspoons oregano 2 teaspoons butter Instructions: Cut the pork loin into 1/2-inch-thick slices (creating the scaloppini). Then pound it lightly. Lightly flour the pork scaloppini. Heat the oil in a saute pan on medium-high heat. Add pork scaloppini and saute until golden on both sides. Remove from pan. Add garlic to the pan and saute until golden. Add the tomato puree and salt and saute for 5 to 7 minutes. Add the pork to the tomato puree. Add the oregano. (Note: If the sauce is getting dry, add a teaspoon of hot water). Finish with butter and serve.
BLT Caesar 3 slices prosciutto 1 tablespoon smoked salt 1 teaspoon peppercorns 1 head iceberg lettuce Juice of 1 lemon Salt and pepper Lemon juice, for glasses 2 cups tomato juice, divided 2 cups cup vodka, divided Green jalapeno hot sauce (recommended: Tabasco) Worcestershire sauce 1 tablespoon horseradish, for garnish Lemon wedges, for garnish Instructions: The BLT Caesar is Chuck Hughes' ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish. For the prosciutto rim: Preheat the oven to 350 degrees F. On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside. Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns. For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use. For the Caesar: Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges.
Chipotle Bbq Sauce 1 tablespoon canola oil 2 cups diced yellow onion 7 cloves garlic, minced 1 cup ketchup 1 cup chipotle Red Chile Paste, recipe follows 1/2 cup Worcestershire sauce 1/2 cup strong coffee 1/3 cup packed brown sugar 1/4 cup cider vinegar 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons Dijon mustard 2 teaspoons kosher salt 4 ancho chiles, seeded and stems removed 4 Mexican dried chiles, seeded and stems removed 3 cups chicken stock 1/2 white onion, diced 3 cloves garlic, minced 2 chipotle peppers, seeded and stems removed Instructions: In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator. Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.
Grilled Mahi-Mahi with Lemon Butter Caper Sauce and Orzo Salad Kosher salt 1 bunch broccoli rabe, tough ends removed 1 cup orzo Extra-virgin olive oil, for cooking 1 yellow onion, diced 1/4 teaspoon crushed red pepper flakes 4 garlic cloves (2 garlic cloves, minced and 2 whole garlic cloves) One 15-ounce can cannellini beans, drained and rinsed 1 tomato, seeded and diced 1 1/4 cups chicken stock, plus more if needed Zest and juice of 1 lemon 2 tablespoons capers 6 tablespoons cold unsalted butter, cut into pats 1 small bunch chives, thinly sliced Two 6-ounce skinless mahi-mahi fillets Instructions: Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces. Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat. Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives. Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center. Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad.
Bourbon-Laced Tipsy Chicken with Peaches 4 chicken breast halves 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons butter 1 large onion, finely chopped 1 teaspoon paprika 1 1/2 cups green onions, chopped (about 6 green onions, including green part) 1/2 cup orange juice 2 tablespoons bourbon 1 cup chopped fresh peaches (about 2 medium peaches) Dash nutmeg Instructions: Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.
Rainbow Roasted Vegetables 2 red bell peppers, stemmed and seeded, cut into 1 1/2-inch-thick rounds 2 medium carrots, cut into 1 1/2 -inch pieces 2 medium parsnips. cut into 1 1/12-inch pieces 1 head broccoli, cut into 3-inch florets 3 medium red beets, scrubbed and cut into 1-inch wedges 6 to 8 sprigs fresh thyme 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Balsamic Glaze, recipe follows 1/2 cup balsamic vinegar 1 tablespoon sugar Instructions: Preheat the oven to 425 degrees F and place a rack in the center of the oven. Arrange the peppers, carrots, parsnips, broccoli and beets in rows to create a rainbow of colors on a large baking sheet. Scatter the thyme sprigs over the vegetables and drizzle with the oil. Season with salt and pepper. Roast until the vegetables are tender and cooked through, about 30 minutes. Drizzle the Balsamic Glaze over the vegetables and serve. In a small saucepan, combine the vinegar and sugar and bring to a boil over high heat. Reduce the heat to a simmer and cook until syrupy and reduced to 1/4 cup, 8 to 10 minutes.
Chocolate Black-out Cake with Ganache Drizzle 6 tablespoons butter 1 cup coffee 1 cup minus 2 tablespoons buttermilk 2 eggs 1 1/2 cups plus 2 tablespoons sugar 1 cup plus 4 tablespoons cake flour 1 teaspoon salt 1/2 cup cocoa powder 1 teaspoon baking powder 1 3/4 teaspoons baking soda 2 teaspoons vanilla extract 2/3 cup heavy cream 7 ounces bittersweet chocolate, chopped 1 pound block white chocolate Instructions: I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F. To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk. Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined. If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes. To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.
Vegan Black Bean and Sweet Potato Soup 3 tablespoons extra-virgin olive oil, plus more for serving 1 large yellow onion, chopped 2 stalks celery, chopped 1 red bell pepper, stemmed, seeded and chopped 1 large carrot, chopped Kosher salt Pinch crushed red pepper flakes 3 tablespoons tomato paste 3 cloves garlic, chopped 2 teaspoons smoked paprika (pimenton) 1/2 teaspoon ground coriander 2 dried bay leaves 2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped Two 15.5-ounce cans black beans, rinsed and drained 1/4 cup chopped fresh parsley Sherry vinegar, for serving, optional Instructions: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes. Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes. Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
Fried German Potato Salad 6 Yukon gold potatoes, medium size, cut into large dice 8 ounces thick sliced bacon, cut into pieces Canola oil Salt and freshly ground black pepper 1/2 red onion, diced 2 tablespoons capers, drained 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 3 tablespoons extra-virgin olive oil Instructions: Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry. While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke. Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper. After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
Mini Meatloaves with Mushroom-Herb Orzo 1 slice whole-wheat bread, torn 1 10-ounce package white mushrooms 1 pound ground beef sirloin (90% lean) 1 large egg 1/4 cup chopped fresh parsley 2 teaspoons paprika, plus more for topping 1 1/2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 1 cup orzo 1 tablespoon plus 1 teaspoon extra-virgin olive oil 2 tablespoons chopped fresh sage 1/4 cup plain whole-milk yogurt, well stirred Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tablespoon parsley, the paprika, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Form into four 3-by-4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes. Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 3/4 cup cooking water, then drain the orzo. Slice the remaining mushrooms. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2 to 3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1 to 2 more minutes. Stir in the orzo. Remove the skillet from the heat and stir in the remaining 3 tablespoons parsley and 1 teaspoon olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo.
Saffron Spaghetti alla Carbonara 1/4 teaspoon saffron, 2 pinches Salt 1 pound thick spaghetti, such as Barilla brand 3 tablespoons extra-virgin olive oil 1/3 pound pancetta, cut like thick bacon at deli counter then diced 4 cloves garlic, grated or finely chopped 1/2 cup dry white wine 1 teaspoon turmeric 2 egg yolks Black pepper 1 cup grated pecorino cheese A generous handful fresh flat-leaf parsley, finely chopped Instructions: Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes. Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti. While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.
Firecracker Shrimp 5 large shrimp 1/2 cup barbecue sauce, recipe follows Drizzle horseradish sauce, recipe follows 1 large onion, chopped 2 cups orange juice 1 1/2 sticks unsalted butter 1 quart ketchup 1/2 cup lime juice 1/2 cup apple cider vinegar 1/2 cup dark brown sugar 1 tablespoon salt 1 tablespoon black pepper 2 tablespoons dry mustard 2 tablespoons hot paprika 1 tablespoon crushed red pepper 1 heaping teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon chili powder 2 tablespoon hot sauce 2 tablespoons tamarind paste 2 tablespoons honey 1/4 cup pure horseradish 1/4 cup Creole mustard 1 cup heavy whipping cream 1 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper Instructions: Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve. Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes. Mix all ingredients together in a bowl. Refrigerate until ready to use.
Broiled, Spiced Brown Sugar Grapefruit Halves 2 ruby red grapefruits, halved 2 tablespoons brown sugar 2 teaspoons grill seasoning Instructions: Preheat broiler. Arrange grapefruit halves on broiler pan. Combine sugar and grill seasoning and top grapefruits. Broil until sugar melts and becomes bubbly, about 4 minutes. Serve immediately.
Glazed Sweet Potatoes 3 cups sweet potatoes, peeled and thinly sliced 1 1/2 cups orange juice 3 tablespoons honey Dash of salt 1/4 cup dark rum Instructions: Preheat oven to 350 degrees. In a butter baking dish, spread out sweet potatoes. In a small sauce pan, stir together orange juice, honey, salt and rum. Bring mixture to a simmer and pour over potatoes. Cover dish with foil and bake 45 minutes or until tender. Baste the potatoes occasionally with liquid.
Mixed Berry Soup with Gelato 2 cups dry red wine 1 cup water 2/3 cup sugar 2 whole star anise 2 cinnamon sticks 1 (12-ounce) basket fresh strawberries, hulled, sliced 1 (6-ounce) basket fresh raspberries 1 (4.4-ounce) basket fresh blueberries 1 pint vanilla bean gelato or ice cream Instructions: Combine the wine, water, sugar, star anise, and cinnamon sticks in a heavy large saucepan. Add all but 1/2 cup of each of the berries. Bring the liquids to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the fruit is very tender, about 10 minutes. Cool slightly. Discard the star anise and cinnamon sticks. Transfer the berry mixture to a blender and puree until smooth. Strain the soup through a fine mesh strainer and into a medium bowl. Cover and refrigerate until very cold, stirring occasionally, at least 8 hours and up to 1 day ahead. Cut the reserved strawberries into small pieces. Place a small scoop of vanilla bean gelato or ice cream in the center of 8 decorative dessert glasses or soup bowls. Divide the mixed berry soup among the glasses, being careful to pour around the gelato. Sprinkle the reserved berries over the soup and serve immediately.
Coconut Red Curry with Sautéed Bok Choy and Jasmine Coconut Rice Kosher salt Ice 2 pieces bok choy, stems thinly sliced and leaves left whole 6 tablespoons extra-virgin olive oil, plus more as needed 4 cloves garlic, minced 1-inch piece ginger, grated 1 cup jasmine rice, rinsed and drained Two 13-ounce cans coconut milk 1/2 cup plus 1/3 cup chicken stock 1 small bunch cilantro, stems minced and leaves chopped, plus more whole leaves for garnish 1/2 yellow onion, sliced 2 scallions, thinly sliced on a bias, whites and greens separated 2 tablespoons red curry paste 2 tablespoons plus 1 teaspoon fish sauce 3 teaspoons palm sugar Zest and juice of 1/2 lime Two 5-ounce red snapper fillets, skin on 4 large shrimp, deveined and head on and tail on, but rest of shell removed Instructions: Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they\u2019re tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water \u2013 you can reserve the pot for the curry sauce! To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it\u2019s fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves. To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest. Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through. Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.
Sausage Kale Strata 16 ounces white mushrooms, halved Olive oil, for drizzling and frying Salt and freshly ground black pepper 2 cups whole milk 1/2 cup half-and-half 1/4 cup minced fresh oregano 12 large eggs 2 pounds breakfast sausage patties 1 large bunch regular kale, torn into pieces Butter, for greasing the lasagna pan 1 loaf crusty French bread or ciabatta, cut into cubes 2 1/2 cups freshly grated Monterey Jack cheese Instructions: Preheat the oven to 425 degrees F. Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside. Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside. Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes. In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes. Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight. Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F. Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).
Red Velvet Ice Cream Sandwiches 1 1/4 cups all-purpose flour, plus more for rolling 1 1/2 teaspoons unsweetened cocoa powder 1/4 teaspoon baking soda Fine salt 6 tablespoons unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg yolk 1 1/2 teaspoons red food coloring 1 teaspoon pure vanilla extract 2 pints ice cream, such as vanilla, butter pecan, strawberry, chocolate or pistachio Instructions: Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough. Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk. Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. Line a rimmed baking sheet with parchment. Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment. Smooth the top flat and remove the cutter. Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart. Freeze until firm, about 2 hours. Place 1 portion of ice cream on 1 cookie and top with another cookie. Trim off any ragged edges of ice cream. Repeat with the remaining cookies and ice cream. Freeze for at least 4 hours or overnight.
Rice and Peas 1 (1-ounce) can gungo peas or black-eyed 1 tablespoon vegetable or peanut oil 1 onion, peeled and finely chopped 1 red chile, seeded and finely chopped 2 cloves garlic, peeled and finely chopped 2 cups long grain rice 1 (14-ounce) can coconut milk 2 1/2 cups chicken or vegetable broth 1 teaspoon chopped fresh thyme leaves Salt, to taste Instructions: Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans. Traditionally gungo peas - also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas - are used but don't make it a sticking point. I've often used black-eyed peas, and once or twice cranberry or kidney beans. The truth is, as the song almost has it, any bean will do. Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes. Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.
Sausage and Herb Stuffing 3/4 pound turkey sausage (you may use pork breakfast sausage) 1/4 cup finely chopped celery 1/4 cup chopped red onion 2 eggs 2 cups coarsely chopped cauliflower 1/2 cup diced yellow squash 1/2 cup grated Parmesan 1 tablespoon chopped parsley leaves 3 tablespoons chopped fresh sage leaves 3 tablespoons chopped fresh thyme leaves 1 tablespoon minced garlic 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper Instructions: Preheat oven to 350 degrees F. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
Swiss Buttercream 6 large egg whites, at room temperature 1 cup sugar 1/4 teaspoon salt 4 sticks unsalted butter, cut into small pieces, at room temperature 2 teaspoons pure vanilla extract Instructions: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and salt in the bowl of a stand mixer. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Cook, whisking, until the egg whites are frothy, the sugar dissolves and the mixture is warm, 3 to 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture is cool and stiff glossy peaks form, about 5 minutes. Beat in the butter a few pieces at a time, waiting until they?re incorporated before adding more. The frosting may look liquidy or curdled but just keep beating until smooth and shiny. Add the vanilla and beat until fluffy, 3 to 5 more minutes.
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze 1 stick plus 2 teaspoons unsalted butter 1 1/2 cups packed light brown sugar 2 large eggs 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup sour cream 1 teaspoon pure vanilla extract 2 cups peeled, cored and chopped apples 1/2 cup packed light brown sugar 1/2 cup all purpose flour 1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter, softened 1/2 cup packed light brown sugar 1/2 teaspoon vanilla extract 2 tablespoons water Instructions: Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar 8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup all-purpose flour 1 cup milk 1 egg 1 tablespoon baking powder Pinch freshly grated nutmeg 1/8 cup melted butter Kosher salt and freshly ground black pepper Peanut oil, for frying Smoked salmon, thinly sliced, for topping Creme fraiche, for garnish American farmed caviar, for garnish Instructions: Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper. In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side. Top each latke with smoked salmon, creme fraiche, and American farmed caviar.
Chicken and Shrimp with Pancetta Chimichurri 6 (6-ounce) boneless and skinless chicken breast halves 1 pound jumbo shrimp, peeled and deveined 2 tablespoons dried oregano Kosher salt and freshly ground black pepper Olive oil, for drizzling 2 tablespoons olive oil 8 ounces pancetta, cut into 1/4-inch cubes 3 cloves garlic 1 cup packed fresh parsley leaves 1/2 cup fresh oregano leaves or 2 tablespoons dried 1/3 cup red wine vinegar 1 cup extra-virgin olive oil 3 tablespoons lemon juice Kosher salt and freshly ground black pepper Instructions: Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through. In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside. In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste. Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.
Spicy Corn Soup 4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh, frozen, or canned) 1 tablespoon olive oil 1 yellow onion, diced 1 tablespoon finely chopped garlic 1 tablespoon dried chipotle chili powder *see note 1 teaspoon salt 1/2 teaspoon black pepper 6 cups chicken stock 1 red bell pepper, roasted, peeled, seeded and diced 1 1/2 cups heavy cream Instructions: Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
Fricasee de Poulet et Cepes 1 frying chicken (3 pounds) 1 1/4 cup chicken stock Freshly ground salt and white pepper Clarified butter 1/4 cup unmelted butter 1/4 cup flour, sifted 1 can cepes, (14 fluid ounces) drained and juices reserved 3/4 cup dry white wine 1/2 cup whipping cream 2 cloves garlic, gently bruised Fresh parsley, chopped 1 truffle, drained, finely sliced, juices reserved Instructions: Cut the chicken into portions. Begin by removing the legs and chop in half by cutting at the center joint, giving you a drumstick and a thigh. Cut off the neck and slice into little pieces and put this together with the wings into the chicken stock. Chop through the breast and put the back part of the chicken into the simmering stock. Sever the actual breast into 3 pieces and remove the tiny bones. Dry the chicken portions with paper towels and season with salt and pepper. Heat some clarified butter in a frying pan and when hot, place the legs and thighs in to fry (these portions take longest to cook). After a couple of minutes turn the chicken pieces. It should be a crisp golden color. Now add the chicken breasts and allow all the pieces to continue cooking. Turn the breast portions until evenly colored. Heat another pan and add the unmelted butter to begin the 'Roux'. Once the butter has melted remove the pan from the heat and add the flour. Stir it well then return to the heat and stir the 'roux' briskly so that all the flour is cooked. Turn the chicken portions once again and reduce to medium heat. Remove the roux from the heat and blend in the chicken stock gradually. Stir briskly so that no lumps form. Return to the heat and bring the sauce to a boil, stirring continually. Boil for 3 minutes and then reduce heat to a low simmer. Add the juice from the tin of cepes, white wine, and cream to the simmering sauce. Bring it all to the boil stirring constantly. Turn the chicken once again and add the garlic. Allow it to give up its flavor for 2 minutes only, then discard. Whisk the sauce until smooth and creamy. Pour off the butter and chicken juices into a dish, and fry the cepes with the chicken in the pan. Pour the sauce over the chicken and cepes and add the juice from the truffle and the chopped parsley. Place the entire concoction into a heated serving dish and sprinkle the truffle slices over the top. Serve immediately.
Peach Sorbet 2 pounds fresh peaches 1 1/2 cups simple syrup (recipe follows) Juice of 1 lemon 4 cups water 4 cups sugar Instructions: Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions. Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar.
Online Round 2 Recipe - Pork and Cornbread Bites 1 tablespoon unsalted butter 1 reserved Grilled Tex-Mex Pork Chop 2 tablespoons brown sugar 1 tablespoon soy sauce 2 teaspoons hot sauce 2 pieces reserved Sweet and Spicy Cornbread, sliced through the middle 2 tablespoons sour cream 1 tablespoon chopped fresh cilantro Instructions: In a nonstick skillet over medium heat, melt the butter. Cut the pork chop into 1-inch pieces, add to the pan, and cook until warmed through, about 5 minutes. Remove and set aside. To the pan, add the sugar, soy sauce, and hot sauce and cook until the sugar is melted and the sauce thickens slightly, about 3 minutes. To assemble, place a piece of cornbread on a plate, top it with a piece of pork, and drizzle it with the sauce. Place a small dollop of sour cream on top and secure with a toothpick. Garnish with the cilantro.
Herb-Crusted Polenta Rounds Olive oil cooking spray 16-ounce tube prepared polenta, sliced into 1/2-inch thick rounds Salt and ground black pepper 1/2 cup minced fresh herbs Instructions: Oil grill or saute pan on medium-high heat. Season polenta with salt and pepper. Arrange polenta rounds in pan. Cook 7 to 10 minutes, turning once, until polenta rounds are golden brown and heated through. Sprinkle with fresh herbs and serve.
Whole-Wheat Spaghetti with Leeks and Hazelnuts Kosher salt 12 ounces whole-wheat spaghetti 4 tablespoons extra-virgin olive oil 3 large leeks, white and light-green parts only, thinly sliced 2 teaspoons sugar 2 teaspoons balsamic vinegar (preferably aged) 1 small head radicchio, halved, cored and thinly sliced 6 ounces creamy Italian cheese, such as fontina or taleggio, cubed 1/4 to 1/3 cup hazelnuts, toasted and chopped Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil. Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar. Cook, stirring occasionally, until tender, about 10 minutes. Drain the pasta, reserving about 1 cup of the cooking liquid. Add the pasta and the reserved cooking liquid to the skillet with the leeks. Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar. Increase the heat to medium-high and add the radicchio and cheese. Toss until the cheese melts, 3 to 5 minutes. Season with salt and top with the hazelnuts.
Lemon Poppy Seed Bundt Cake 2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan 2 1/2 cups all-purpose flour, plus more for the pan 1/4 cup poppy seeds 3 tablespoons lemon zest plus 1/3 cup fresh lemon juice 2 teaspoons limoncello 4 large eggs, at room temperature, whisked 2 cups granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup confectioners' sugar 2 tablespoons strawberry jelly or preserves 1 teaspoon vanilla bean paste or extract 1 lemon, zested, plus 2 tablespoons fresh lemon juice Yellow and pink sprinkles, for garnish Instructions: For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan. Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined. In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top. Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal. For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.

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