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Chocolate Peanut Butter Popcorn 20 cups popcorn 1 1/4 cup cashews 1/2 cup corn syrup 3/4 cup sugar 1 cup peanut butter 1/4 cup honey 1 teaspoon vanilla extract 8 ounces semisweet chocolate, finely chopped Instructions: Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely. Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally. Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.
Green Papaya Salad with Lime and Pepitas 1/4 cup olive oil 2 tablespoons mirin 2 tablespoons fish sauce 2 tablespoons seasoned rice vinegar 1 tablespoon low-sodium soy sauce 2 teaspoons sugar Zest and juice of 2 limes Kosher salt and freshly ground black pepper 3 tablespoons jasmine rice 1/2 teaspoon toasted sesame oil 2 cups green beans, trimmed 1 cup cherry tomatoes 1 cup mung bean sprouts 1/4 cup julienned red onion 4 scallions, julienned 2 green papayas, julienned 1 Thai bird red chile, finely sliced 1 small red bell pepper, julienned 1/2 hothouse seedless cucumber, julienned 1/4 cup chopped fresh Thai basil 1/4 cup chopped fresh mint 1/4 cup pepitas, toasted Kosher salt and freshly ground black pepper Instructions: For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste. For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside. Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces. In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).
Vegetarian Swedish Meatballs 5 tablespoons unsalted butter, plus more for the pan 1 1/4 pounds cremini mushrooms, trimmed and roughly chopped Kosher salt and freshly ground pepper 2 tablespoons vegetarian Worcestershire sauce 1 1/2 cups frozen cooked quinoa, thawed 1 large egg 2 tablespoons finely chopped fresh chives, plus more for topping 8 ounces wide egg noodles 2 tablespoons all-purpose flour 1 1/2 cups mushroom broth 1/4 cup heavy cream 1/2 cup lingonberry jam, for serving Instructions: Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook until the mushroom liquid evaporates, about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tablespoon Worcestershire sauce, the quinoa, egg, chives, 1/2 teaspoon salt and a few grinds of pepper and pulse until crumbly but not mushy. Wipe out the skillet and reserve. Preheat the broiler. Line a baking sheet with foil and coat with butter. Use an ice cream scoop to form the mushroom mixture into twenty 1 1/2-inch balls; scoop onto the baking sheet. Broil until well browned, flipping halfway through, about 12 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain well. Return the skillet to medium-high heat and add the remaining 2 tablespoons butter; let melt. Whisk in the flour until golden brown, about 2 minutes. Whisk in the mushroom broth and heavy cream; cook, whisking, until thick, 2 to 4 minutes. Stir in the remaining 1 tablespoon Worcestershire sauce; season with salt and pepper. Divide the noodles and meatballs among bowls. Top with the gravy and chives. Serve with lingonberry jam.
Gingerbread Cookies 3 cups KELLOGG'S® RICE KRISPIES® cereal 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 1/4 cups firmly packed brown sugar 1/4 cup margarine or butter, softened 2 egg whites 1/4 cup unsweetened applesauce 1/4 cup molasses 1/4 cup granulated sugar Instructions: Stir together KELLOGG'S® RICE KRISPIES® cereal, flour, salt, soda and spices. Set aside. In electric mixer bowl, beat together brown sugar and margarine on medium speed until thoroughly combined. Add applesauce, molasses and egg whites. Beat on low until smooth. Add cereal mixture, mixing until combined. Drop by level tablespoon into sugar and roll to coat. Place on baking sheets coated with cooking spray. Press with bottom of measuring cup dipped in sugar to 2 1/4 inches in diameter. Bake at 375 degrees F about 10 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Store in airtight container.
Spaghetti with Spicy Greens and Garlic 1 1/2 teaspoons kosher salt, plus additional for pasta water 16 cloves peeled garlic, thinly sliced 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and sliced 1/8 teaspoon crushed red pepper 12 cups torn greens, such as mustard, kale, chard, escarole, or a mix 12 ounces spaghetti 1/4 cup grated pecorino Romano cheese Instructions: Game Plan: Slice the garlic and onions while the water boils. Wash and tear the greens while the onions brown. Bring a large pot of cold water to a boil and salt it generously. Cook garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Pour off and reserve all but 2 tablespoons oil. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. Season with the 1 1/2 teaspoons salt. When the onions are almost done, add the greens to the boiling water and cook, uncovered, just until tender, about 2 minutes. Using tongs, lift the greens from the water, shake off the excess water, add them to the onions, and cook, stirring occasionally, until tender, about 5 minutes. Bring a fresh pot of water to a boil. Salt it generously, add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes. Scoop out and reserve about 1 cup of the cooking water; drain the pasta. Transfer the pasta to a serving bowl and toss with the cheese. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Scatter the garlic chips over the top and serve.
Buttermilk Biscuits 2 cups unbleached all-purpose flour 1 teaspoon salt 1 scant tablespoon baking powder 1 1/4 cups buttermilk 3 tablespoons melted butter Instructions: Preheat oven to 425 degrees F. In a large bowl mix together dry ingredients. Add buttermilk, incorporating it into the dry ingredients with a fork. Using hands work dough briefly until it just comes together. Turn dough out onto a barely floured surface and knead until dough becomes 1 piece and is slightly sticky, no more than a minute. Roll or pat dough into a round approximately 1/2 inch thick. Using a 3-inch biscuit cutter cut rounds. Re-roll scraps and continue cutting rounds until all the dough is used. Place each round on an ungreased baking sheet about 2 inches apart. With a pastry brush paint the top of each round with melted butter. Bake for 12 to 15 minutes or until lightly browned.
Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta 1/2 cup gin 1/2 cup Port 1 cup red wine 4 sprigs fresh thyme 8 juniper berries 4 (6-ounce) venison tenderloins Olive oil Salt and freshly ground pepper Sweet Potato-Toasted Pine Nut Polenta, recipe follows Crushed Blackberry-Ancho Chile Sauce, recipe follows Olive oil 1 large red onion, finely chopped 2 cloves garlic, finely chopped 6 cups chicken stock, vegetable stock, or water Salt 2 cups yellow cornmeal 1 sweet potato, cooked, peeled, and mashed 3 tablespoons unsalted butter 1/4 cup toasted pine nuts 4 tablespoons unsalted butter 2 celery stalks, finely diced 1 medium carrot, finely diced 2 small yellow onions, finely diced 1 tablespoon black peppercorns 1 cup Port 1 cup red wine 1 cup cranberry juice concentrate 1/2 cup ancho chile puree, recipe follows 1/4 cup dark brown sugar 5 cups chicken stock 1 cup fresh blackberries Salt 3 ancho chiles 3 cups boiling water 1 teaspoon minced garlic 1 tablespoon chopped fresh cilantro Instructions: Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes. Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes. Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce. Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk. Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled. Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown. Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste. Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.
Green Gazpacho 1 large poblano pepper 3 tablespoons extra-virgin olive oil, plus more, for drizzling 4 large cloves garlic, smashed 1/4 cup lightly packed fresh mint leaves 4 English cucumbers, peeled, seeded and chopped Juice of 1 lemon Kosher salt and freshly ground black pepper 1 small green or yellow heirloom tomato, seeded and finely chopped 1 tablespoon chopped fresh chives Picked lump crabmeat or chopped cooked shrimp, for serving Crusty bread, for serving Instructions: Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly. Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper. Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.
Double Coconut Pie 4 cups grated coconut 4 tablespoons (1/2 stick) unsalted butter 2 ounces semisweet chocolate 3/4 cup sugar 4 tablespoons cornstarch 1/4 teaspoon salt 3 cups milk 4 egg yolks, beaten 4 tablespoons (1/2 stick) butter, softened 2 teaspoons vanilla extract 1 cup heavy cream, whipped (optional) Instructions: For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling. Meanwhile, in a small saucepan melt the butter with the chocolate. Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling. For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated. Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut. Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.
Jam and Bread Pudding 1 loaf brioche, sliced 1/2-inch thick 3/4 cup plus 3 tablespoons strawberry preserves 4 large eggs 1/2 cup sugar 2 1/2 cups plus 1 tablespoon whole milk 1 teaspoon vanilla extract 6 tablespoons unsalted butter, melted 3/4 cup confectioners' sugar Fresh strawberries, for garnish Instructions: Preheat the oven to 375 degrees F. Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread. Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven. Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.
Pineapple Glazed Game Hens Juice, from 1 can pineapple slices 1/4 teaspoon curry powder 1 teaspoon vinegar (any type) 2 tablespoons olive oil 2 cornish game hens, about 1 1/2 pounds each 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: For the glaze, cook pineapple juice over medium heat until it has reduced to 2 tablespoons. Stir in 2 tablespoons olive oil and curry powder and cook for 1 minute more. Take off heat and stir in vinegar. Preheat the broiler. Cut the hens in half, using either a cleaver or poultry shears, cutting around and discarding the backbones. Use the palm of your hand to flatten the halves slightly. Brush hens with 2 tablespoons of olive oil and season with salt and pepper. Place the hen halves, skin side down, on a broiler pan and broil for about 5 inches from the heat source for 10 minutes. Brush the hens with the glaze. Turn skin side up and broil for 5 minutes. Brush liberally with glaze and continue to broil for about 5 minutes longer, until the thigh meat juices run clear when pierced with a knife and the skin is nicely browned.
Baked Hoisin Chicken with Steamed Broccoli Vegetable cooking spray 4 boneless skinless chicken breast halves (about 2 pounds) Kosher salt and freshly ground black pepper 3/4 cup hoisin sauce (8 1/2 ounce jar) 1 bunch broccoli, stems thinly sliced and top cut into large florets (1 pound, 5 ounces) Instructions: Preheat oven to 400 degrees F and spray a baking dish with cooking spray. Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes. Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper. Divide the chicken and broccoli among 4 plates and serve.
Cranberry and Pear Cocktails cranberry juice pear juice sparkling water ice Instructions: In a large pitcher, combine equal parts cranberry juice and pear juice and top off with sparkling water. Serve over ice.
Crazy Popcorn Mix 1 tablespoon vegetable oil 1/2 cup popcorn kernels 3 tablespoons unsalted butter, melted 3/4 teaspoon kosher salt 1/2 cup bittersweet chocolate chips, melted over a double boiler 1 bag candy-coated chocolate candies, such as M&M's (about 2 ounces) 1 box nonpareil candies (about 3 ounces) 1 box mint chocolate candies, such as Junior Mints (about 3.5 ounces) Instructions: Heat a large Dutch oven over medium-high heat. Add the vegetable oil and popcorn kernels and cover the pot. Cook, shaking the pan every so often, until all the kernels have popped, about 5 minutes. Drizzle the popcorn with the melted butter and sprinkle with the salt; toss lightly. Transfer to a rimmed baking sheet. Drizzle with the melted chocolate, then sprinkle the candy-coated chocolate candies, nonpareils and mint chocolate candies over the top. Let sit for 30 minutes to allow the chocolate to harden.
Chocolate Dipped Candied Orange and Lemon Zest and Chocolate Covered Pretzels 1 pound Couverture milk chocolate, chopped 24 small pretzel twists 12 candied oranges 12 candied lemons Instructions: Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath. The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.
Sheep's Cheeses with Oven-Dried Tomatoes and Toasted Almonds 6 meaty plum tomatoes (about 1 pound), halved lengthwise 1 tablespoon extra-virgin olive oil Salt 1 teaspoon dried herbes de Provence 1 cup whole unblanched almonds (about 5 ounces) 2 teaspoons extra-virgin olive oil 1/2 teaspoon kosher salt or sea salt 1 to 1 1/4 pounds sheep's-milk cheeses of two or three varieties, such as pecorino toscano, Manchego, Cabrales, Ossau-Iraty, Vermont Shepherd's Cheese, Old Chatham Pepper Pyramid, or Brin d'Amour Instructions: To make the tomatoes: Preheat oven to 250 degrees F. Put the tomatoes in a nonaluminum baking dish. Drizzle with the olive oil. Season with salt to taste and the herbs, crumbling them between your fingers to release their fragrance. Bake until the tomatoes are very soft, wrinkled, and shrunken, but still moist, about 8 hours. Set aside to cool. To make the almonds: Raise the oven temperature to 325 degrees F. Bring a small saucepan of water to a boil over high heat. Add the almonds and blanch for 1 minute, then drain. Immediately transfer the nuts to a kitchen towel and wrap the towel around them. Vigorously rub the nuts in the towel to loosen the skins. Remove any skins that don't come loose; they should peel off easily by hand. Transfer the skinned nuts to a baking sheet. Rub with the olive oil and season with salt to taste. Bake until golden brown and fragrant, about 30 minutes. Transfer to paper towels to cool. To serve, present the cheeses on a cheese board and pass the tomatoes and almonds separately. Alternatively, divid the cheeses, tomatoes, and almonds among 6 individual plates.
Grandma's Treat 3 scoops vanilla ice cream 1 ounce bourbon (recommended: Maker's Mark) 2 tablespoons caramel ice cream topping 1 dollop whipped cream 1/2 toffee bar, chopped for garnish (recommended: Hersey's Skor Bar) Instructions: In a blender, combine the ice cream and the bourbon. Blend on high speed until the desired consistency is reached (the longer you blend, the thicker the milkshake). In a medium glass, drizzle the caramel in a spiral around the inside of the glass. To help distribute the caramel evenly turn the glass as you drizzle. Pour the milkshake into the glass, and stop when almost full. Top with the dollop of whipped cream and a sprinkle of toffee pieces.
Hot Wings with Blue Cheese-Yogurt Sauce 1 cup Greek yogurt 1/4 cup crumbled blue cheese (recommended: Cabrales) 2 tablespoons finely grated red onion 2 tablespoons finely chopped fresh cilantro leaves Salt and freshly ground black pepper Peanut oil 1 cup all-purpose flour Salt and freshly ground black pepper 2 teaspoons ancho chili powder, plus 2 tablespoons 1 teaspoon garlic powder 2 pounds chicken wings split at the joint, wing tips removed and discarded 1/2 cup red wine vinegar 1 to 2 tablespoons pureed chipotle chile in adobo 1 tablespoon New Mexico chili powder 1 tablespoon Dijon mustard 1 teaspoon salt 1 to 2 tablespoons honey 1 stick unsalted butter, quartered Finely chopped fresh cilantro leaves, for garnish Jicama sticks (instead of celery) Instructions: Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.; Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels. Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.
Spiced Bourbon, Beer and Maple Martinis 1 cup chilled bourbon 1/4 cup chilled dark beer, such as Negro Modelo 1/4 cup chilled pure maple syrup (preferably Grade B) Ice cubes 1 whole nutmeg 4 small dried red chiles, such as japones, rinsed and patted dry Instructions: Combine the bourbon, beer and maple syrup in a martini shaker. Fill the shaker with ice cubes. Cover and shake about 8 times. Strain the drink equally into 4 large chilled martini glasses. Using a nutmeg grater, grate about 1/8 teaspoon of nutmeg over each martini. Add a chile to each martini and stir to blend. Serve very cold.
Cornbread Stuffing with Herb Butter 1/4 cup Herb Butter, recipe follows 2 yellow onions, finely diced 2 celery stalks, finely diced 6 cups cubed cornbread (store-bought or homemade) 3/4 cup low-sodium chicken broth 1/2 cup whole milk 1 large egg, lightly beaten 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup (2 sticks) unsalted butter, softened 3 tablespoons minced fresh sage 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced fresh thyme 1 teaspoon minced fresh rosemary 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool. Preheat the oven to 375 degrees F. In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake. Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes. Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.
Janette's Favorite Cheesecake Recipe Nonstick cooking spray 1/4 cup crushed wheat cereal (such as Wheaties) 1 cup low-fat cottage cheese 8 ounces tub-style light cream cheese 8 ounces non-fat cream cheese, at room temperature 1 1/4 cups Splenda Granular (sugar alternative) 2 tablespoons flour 2 tablespoons cornstarch 1 teaspoon vanilla extract 1 whole egg 3 egg whites 1 1/4 cups light sour cream Instructions: Preheat the oven to 350 degrees F. Coat an 8-inch springform pan with nonstick spray. Dust the sides with cereal. Wrap the pan tightly with heavy-duty aluminum foil. Put the cottage cheese in a mixing bowl and blend with an electric mixer until very smooth. Add cream cheeses and beat on medium speed until creamy. Add the Splenda, flour, cornstarch, and vanilla and beat on low speed until smooth. Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate. Use a spoon to stir in the sour cream. Pour the batter into the prepared pan and smooth the top. Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform. Bake until sides of cake appear firm and center jiggles slightly, about 45 minutes. Turn off the oven and let cheesecake cool with the oven door open for 30 minutes. Remove pan from water bath and finish cooling. Refrigerate for at least 6 hours. To serve the cake, release the sides of the springform pan and place the cake on a platter. Slice into wedges. Food Network kitchens liked this recipe with the addition of 1 teaspoon lemon extract and 1 teaspoon finely grated orange zest
Magic Ice Cream One 3-ounce package gelatin, such as Jell-O, in any flavor 1 cup sugar 1/2 cup boiling water 3 cups whole milk 1 cup heavy cream 1 teaspoon pure vanilla extract Instructions: Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture). Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.
Malted Black and White Milkshakes 2 pints good-quality vanilla ice cream, slightly softened (recommended: Haagen-Dazs) 3 to 4 tablespoons malt powder 6 ounces chocolate sauce, divided Whipped cream, for garnish Shaved bittersweet chocolate, for garnish Instructions: Place 1 1/2 pints of ice cream, malt powder, and 4 ounces chocolate sauce in a blender and blend until smooth. Pour shakes into 2 tall glasses, leaving a little room at the top. Place an extra scoop of ice cream on top of each shake and drizzle the remaining 2 ounces chocolate sauce over. Garnish with a large dollop of whipped cream and some chocolate shavings. Serve immediately.
Patagonic-Style Braised Lamb, Toasted Creamy Polenta, Malbec and Oak Honey Reduction 1 tablespoon olive oil 3 racks of lamb (1 1/2 to 2 pounds each) 2 teaspoons paprika 4 cloves garlic, peeled 2 sprigs fresh thyme 1 sprig fresh rosemary 1 bottle red wine 1/2 cup honey Salt and freshly ground black pepper Fresh herbs, for garnish, optional Instructions: Preheat the oven to 400 degrees F. Heat the olive oil over medium-high heat in a large pan. Season the lamb with paprika and salt, and pepper, to taste. Place the lamb in the pan and cook until brown on all sides, about 5 minutes. Add the garlic, thyme, and rosemary and cook for 1 minute more, turning the lamb over once or twice. Add 1 cup red wine and bring to a boil. Remove the pan from the heat and place in the oven and cook for about 7 minutes. Turn the lamb over and cook for another 7 minutes. Remove the lamb from the oven and place on a plate to let rest until ready to serve. Strain the leftover liquid from the lamb pan into another medium pan. Add the remaining wine and honey and reduce over medium heat until thick, like maple syrup consistency. Set the sauce aside until ready to use. To serve, cut the lamb into chops and serve with the reserved sauce. Garnish with fresh herbs, if using.
Margarita Chicken Wings 2 pounds chicken wings, tips removed and wings split 1 cup sliver tequila 1 teaspoon grated lime zest (from 2 limes) plus 6 tablespoons lime juice (from 4 limes) 1 teaspoon grated orange zest (from 1 orange) plus 1/2 cup orange juice (from 1 orange) 1 tablespoon agave nectar 6 to 8 pequin chile peppers, crushed (see Cook's Note) Kosher salt Nonstick cooking spray Instructions: Place the chicken wings in a resealable plastic bag. In a small bowl, whisk together the tequila, lime zest and juice, orange zest and juice, agave, crushed peppers and 1/2 teaspoon salt. Pour over the wings and seal the bag. Toss the wings in the marinade to coat. Place in the refrigerator and allow to marinate for 2 hours. Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Lay the wings out on the tray so they do not touch each other. Bake, flipping the wings halfway through, until cooked through and beginning to brown, about 25 minutes. Meanwhile place the marinade in a small saucepan over medium-high heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Heat a grill pan over medium-high heat. Grill the wings, turning often and brushing occasionally with the reduced liquid to coat, until golden and crispy, about 4 minutes.
Classic Rusty Nail 1 1/4 ounces blended scotch whisky 3/4 ounce Drambuie Lemon twist, for garnish Instructions: Pour the scotch into a rocks glass, add the Drambuie and fill the glass with ice. Stir with a bar spoon and garnish with a lemon twist.
Lobster Dogs 2 pounds lobster tail meat, shelled 1/4 bunch scallions, chopped Salt and freshly ground black pepper 1 1/2 teaspoons ground coriander 3/4 teaspoon seafood seasoning (recommended: Old Bay) 1 egg 6 ounces heavy cream 28 mini hot dog rolls 6 tablespoons Dijon mustard 6 tablespoons green wasabi tobiko (can be found at specialty Asian or fish markets) Instructions: Preheat oven to 325 degrees F. Boil 1 1/4 pounds of the lobster meat in well salted water until just cooked through. Drain, chill, and dice into 1/4 to 1/2-inch pieces and toss in a large bowl with the chopped scallions. Set aside. In food processor, puree remaining 12 ounces raw lobster meat until smooth. Season with the salt, pepper, coriander and seafood seasoning. Add the egg and process until combined. Scrape edges of bowl down toward blade and slowly add the cream with the machine running until fully incorporated. Fold the mousse mixture into the chilled lobster meat and scallion mixture. Place the mixture in piping bag with no tip. Pipe out 1/2-inch wide strips onto a lightly oiled waxed paper lined baking sheet. Bake until set and cooked through, about 7 minutes. Remove from the oven, let cool slightly and then refrigerate until thoroughly chilled. Turn the oven down to its lowest setting, about 200 degrees F. Once chilled, cut the strips into 2-inch pieces (or length of split hotdog roll) and place in a hotdog roll. Wrap each assembled lobster dog in wet cheesecloth and then double wrap with plastic wrap. Reheat until just warmed through, about 10 minutes. Serve with mustard and wasabi tobiko.
Grilled Corn on the Cob with Dill Butter 12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes 1/2 pound unsalted butter, slightly softened 1/2 cup chopped fresh dill Salt and pepper Instructions: Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.
Crab Cakes 3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat) 1/2 cup low-fat sour cream 3 tablespoons oats (regular or quick-cooking) 3 tablespoons seasoned dry bread crumbs 1 tablespoon Dijon mustard 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay) 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 teaspoons olive oil Instructions: Preheat oven to 400 degrees F. In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat. Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick. Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use. Heat oil in a large, oven-proof skillet. Add crab cakes and saute 2 to 3 minutes per side, until golden brown. Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through. Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.
Vita Greco's Gravy 2 tablespoons olive oil 1 pound mixed chopped meat (veal, pork and beef) 2 - 4 pork neck bones 1/2 pound sweet Italian sausage 1 small lamb shank 1 pound mixed chopped meat (veal, pork, beef) 2 large eggs 1 handful chopped fresh Italian parsley Black pepper 1/4 cup grated Locatelli Romano 1/2 cup bread crumbs 4 garlic cloves, sliced Olive oil, for browning 1 tablespoon olive oil 3 to 4 garlic cloves, sliced 1 (6-ounce) can tomato paste 3 (28-ounce) cans crushed tomatoes Black pepper Salt A few pinches sugar 1 handful chopped fresh Italian parsley 8 basil leaves A few pinches grated Locatelli Romano 1 (15-ounce) can tomato sauce 2 cups water Instructions: Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside. Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside. Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs and the tomato paste-garlic mixture. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce 2 teaspoons black peppercorns 2 teaspoons juniper berries 2 teaspoons fennel seeds 2 teaspoons dried or fresh thyme leaves 1/2 cup olive oil 1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied 1 cinnamon stick, snapped in half 4 teaspoons fennel seeds 4 teaspoons whole cloves 4 teaspoons black peppercorns 4 teaspoons juniper berries 6 cups fresh cranberries (about 12 ounces) 1 1/2 cups red wine, such as pinot noir 1 cup balsamic vinegar 2/3 cup sugar 2/3 cup undiluted orange juice concentrate 4 cups apple cider 1/2 cup apple cider vinegar 6 star anise pods (optional) 2 cinnamon sticks 4 whole cloves 1/2 teaspoon ground allspice 1/4 cup unsalted butter 4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise 2 tablespoons unsalted butter 2 bunches firm red or white chard, stemmed 1/4 cup apple cider (or cider residue from baked apples) 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature. To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string. In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving. To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper. To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.
Baked Pears with Currants and Cinnamon 6 firm green Anjou pears, peeled, halved and cored 3 tablespoons sugar 1 teaspoon ground cinnamon 3 tablespoons coconut oil, cut into 12 small pieces 3/4 cup white wine 1/4 to 1/2 cup dried currants 6 ounces mascarpone, for serving Instructions: Preheat the oven to 375 degrees F. Place the pears, cut-side up, in a shallow 2-quart baking dish. Sprinkle with the sugar and cinnamon, and add a small pat of coconut oil to each pear half. Pour the wine into the bottom of the baking dish, being careful not to disturb the pears. Sprinkle the currants over the pears -- it's OK if some fall into the wine. Place in the oven and cook until fork tender, about 50 minutes. To serve, set pears on a plate and dollop with mascarpone. Drizzle with some of the juices and currants from the baking pan.
Cranberry Orange Parfait 2 cups plain yogurt 3 tablespoons orange marmalade 3/4 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon sugar 1 (10-ounce) can whole cranberry sauce 2 tablespoons fresh orange juice 2 teaspoons orange zest 2 tablespoons chopped pecans, toasted Instructions: Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.
Pomegranate Margaritas 2 tablespoons lime juice, (about 2 limes), plus lime wedges, for garnish 1/2 cup white tequila 1/4 cup Triple Sec 1/2 cup pomegranate juice 1/2 cup Habanero Simple Syrup or to taste, recipe follows Ice 1 cup sugar 1 cup water 1 habanero chile Instructions: Pour lime juice, tequila, Triple Sec, pomegranate juice and Habanero Simple Syrup into a small pitcher filled with ice and stir well. Pour into ice filled glasses and garnish with lime wedges.; Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the saucepan. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
Grilled Romaine with Blue Cheese-Bacon Vinaigrette 4 tablespoons extra-virgin olive oil 3/4 cup chopped red onion 1/2 pound bacon, chopped 1/2 cup balsamic vinegar 3 heads romaine lettuce, cut in 1/2 lengthwise 1/2 cup crumbled blue cheese Freshly ground black pepper Instructions: Preheat the grill to high heat. Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside. Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Ravioli Alfredo With Peas Kosher salt 2 9-ounce packages mushroom ravioli Freshly ground pepper 4 tablespoons unsalted butter 1/2 cup heavy cream 1 cup frozen peas, thawed 1/2 cup grated parmesan cheese Pinch of freshly grated nutmeg 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli. Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.
Spicy Stewed Beef 1 tablespoon vegetable oil 1 tablespoon butter 3 pounds beef stew meat or chopped chuck roast 1 tablespoon ground cumin 2 teaspoons ground chili powder 5 cloves garlic, minced Kosher salt and freshly ground black pepper 4 cups low-sodium beef broth, plus more if needed One 7-ounce can chipotle peppers in adobo sauce 2 green onions, thinly sliced Pimiento Cheese and Bacon Grits, recipe follows, for serving, optional 5 slices thick-cut bacon 1 1/2 cups stone-ground grits 2 teaspoons kosher salt 1 cup half-and-half Two 4-ounce jars diced pimientos, drained 4 ounces cream cheese, softened 2 cups grated sharp Cheddar cheese 1 tablespoon Dijon mustard 2 teaspoons freshly ground black pepper Instructions: In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors. Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry. Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving. If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving. In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes. Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
Loaded Nachos Fourteen 5 1/2-inch thin yellow corn tortillas Nonstick cooking spray 1/2 teaspoon kosher salt 1/4 small red onion, finely diced Juice of 1 lime, plus lime wedges for serving 1 teaspoon vegetable oil 8 ounces 99-percent fat-free ground turkey 6 ounces butternut squash, cut into 1/4-inch pieces (about 1 1/3 cups) 3/4 cup store-bought salsa verde 3 tablespoons toasted pumpkin seeds 3 ounces shredded reduced-fat Monterey Jack (about 1 cup) 1 ounce crumbled Cotija, about 3 tablespoons 3 tablespoons chopped fresh cilantro 4 radishes, sliced into thin rounds 1/2 avocado, diced 1/3 cup reduced-fat sour cream Instructions: Preheat the oven to 350 degrees F. Lightly coat both sides of each tortilla with cooking spray. Stack the tortillas and cut them into six wedges. Spread out the triangles on a sheet tray. Sprinkle evenly with 1/4 teaspoon salt. Bake until crisp and light golden brown, about 25 minutes. Toss the tortillas halfway through. Meanwhile, toss the red onion with the lime juice in a small bowl and set aside. Heat the oil in a large nonstick skillet over high heat. Add the turkey and cook, breaking apart with a wooden spoon, until browned and cooked through, about 5 minutes. Add the butternut squash, salsa verde, 1/2 cup water and the remaining 1/4 teaspoon salt. Reduce to a simmer over medium-low heat and cook, stirring periodically, until the sauce is thick, not watery, and the squash tender, about 10 minutes. Fold in the pumpkin seeds. Turn the oven up to 400 degrees F. Spread the turkey mixture evenly over the tortilla chips. Sprinkle with the Monterey Jack and Cotija. Bake in the oven until the cheese melts, 8 to 10 minutes. Garnish with the onions, cilantro, radishes and avocado. Thin the sour cream with 2 tablespoons water and drizzle all over the nachos.
Pimm\u2019s Cup 1/4 cup Pimm\u2019s No. 1 1/4 cup cold lemonade 1/2 cup cold ginger ale 2 or 3 very thin slices of cucumber 1 strawberry, halved lengthwise 1 orange slice 1 mint sprig Instructions: Add the Pimm\u2019s to a large iced tea glass filled with ice. Stir in the lemonade and top with the ginger ale. Skewer the cucumber slices and strawberry halves, alternating them as you like. Garnish the drink with the skewer, the orange slice, and the mint.
Mungo-lian Barbequed Tri Tip Sandwiches 2 1/2 to 3-pound tri tip Bread buns or rolls, of your preference Mungo-lian Barbeque Sauce, recipe follows Equal amounts of mustard seed dry mustard granulated garlic powder freshly ground or cracked black pepper and kosher salt 1/3 stick butter 1/2 medium onion, chopped fine 1 dash liquid smoke 1 tablespoon Worcestershire sauce 1/3 cup brown sugar 2 cups ketchup 1 tablespoon cracked black pepper 1/4 teaspoon cayenne pepper 1 dash yellow prepared mustard 1 lemon, juiced Instructions: Apply rub to tri tip at least 2 hours before grilling. Heat 3 or 4 burners of a gas grill on high for 10 minutes. Sear tri tip on fat side first with lid down for 2 or 3 minutes. Rotate 1/4 turn to get cross hatched grill marks on surface and leave for 2 more minutes. Flip tri tip over to bottom and sear for 5 minutes with lid down. Shut off burner on 1 side and move meat to the side that is turned off. Close lid of grill and let cook for approximately 30 minutes for a 2 1/2 to 3-pound tri tip. Test meat for doneness and apply the barbeque sauce for last 5 minutes of grilling. Slice thin and pile on buns with additional barbeque sauce. Mix all ingredients except salt. Salt can be added to the meat before the rub but in proportion to the type of meat you are grilling. Heat butter in a sauce pan until bubbly. Add onion and cook until softened. Add liquid smoke and Worcestershire sauce and cook 1 minute. Add the sugar, ketchup, black pepper, cayenne pepper and the dash of mustard. (The mustard will make the sauce very tangy, be careful not to add too much.) Mix and let simmer slowly for about 5 minutes. Add the lemon juice, to taste, to balance out the sugar. Mix and turn off flame. Sauce is ready to use.
Lebanese Yogurt Cheese with Za'Atar and Olives 1 quart goat's-milk yogurt Kosher or sea salt 2 tablespoons extra-virgin olive oil Za'atar herb blend 24 Kalamata olives 1 bunch small radishes, trimmed Pita bread, cut into wedges, warmed Instructions: Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours. Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.
Chaat Potato Skins 4 medium-large russet potatoes 4 tablespoons unsalted butter, melted 1 tablespoon chaat masala, plus more for topping Crispy chickpeas, for topping 2 pitted Medjool dates 1 tablespoon tamarind paste 1/4 teaspoon ground cumin Kosher salt 1/2 cup plain whole-milk yogurt 1 tablespoon fresh lemon juice 1 large jalapeño or serrano chile pepper 1/2 small shallot, roughly chopped 1 small clove garlic Kosher salt 1 cup fresh cilantro (leaves and tender stems) 1 teaspoon chopped fresh ginger Instructions: Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly. Cut the potatoes lengthwise into quarters. Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell. Meanwhile, make the tamarind sauce: Combine the dates, 2/3 cup water, the tamarind paste, cumin and a large pinch of salt in a small saucepan. Cook over medium-low heat, stirring and smashing the dates, until slightly thickened, 15 to 20 minutes. Press through a fine-mesh sieve into a bowl; season with salt. Make the yogurt sauce: Mix the yogurt and lemon juice in a separate small bowl; season with salt. Refrigerate both sauces until ready to use. Make the relish: Combine the chile pepper, shallot, garlic and a few pinches of salt in a mini food processor and pulse until finely chopped. Add the cilantro and ginger and pulse, scraping the sides, until finely chopped. Assemble the potato skins: Brush the skins on both sides with the melted butter and sprinkle with the chaat masala. Arrange skin-side up on the baking sheet. Bake until crisp, about 10 minutes per side. Let cool 5 minutes on the baking sheet. Top with the sauces, relish, crispy chickpeas and more chaat masala.
Spiced Grapes 1/2 cup each white wine vinegar and rum* 2 tablespoons lime juice 1 cup sugar 2 tablespoons ginger root, julienne 1 teaspoon lime peel, grated 1 cinnamon stick (about 3-inches) 3 whole cloves 1/4 teaspoon salt 2 cups California seedless grapes 1 mango, peeled and cut into 1-inch cubes 1 papaya, peeled, seeded and cut into 1-inch cubes 1 cup fresh or canned pineapple chunks * Optional, rum may be substituted with 1/2 cup water and 1-1/2 to 2 teaspoons rum extract Instructions: Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in small saucepan; mix well. Bring mixture to boil then pour boiling mixture over grapes in medium bowl. Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled. Remove cinnamon stick and cloves then spoon into individual glass bowls. Nutritional Stats: Calories 270; Protein 1.1g; Fat 0.6g; Calories from Fat 2%; Carbohydrate 58.3g; Cholesterol 0; Fiber 2.7g; Sodium 104mg.
Root Beer Baked Beans 4 slices bacon, cut into 1-inch pieces 1 large white onion, finely diced 2 cloves garlic, minced 1 tablespoon minced peeled ginger 2 tablespoons tomato paste 2 12-ounce bottles root beer (about 3 cups) 1 tablespoon apple cider vinegar 2 teaspoons molasses 1 tablespoon grainy mustard Hefty pinch of red pepper flakes 1/4 teaspoon garam masala 4 15-ounce cans cannellini beans, drained and rinsed Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Set a medium oven-safe pot over medium heat and add the bacon. Cook, stirring, until most of the fat is rendered and the bacon is crisp, about 8 minutes; remove to paper towels with a slotted spoon to drain. Add the onion, garlic and ginger to the drippings in the pot and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the tomato paste and cook until the color deepens, about 1 more minute. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of the bacon and gently stir so the beans don't lose their shape. Reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper. Transfer to the oven and bake, uncovered, until thick, about 30 minutes. Let cool slightly, then top with the remaining bacon.
Kale Caesar Salad Extra virgin olive oil 4 cloves garlic, smashed Pinch of crushed red pepper 2 slices of day-old Italian bread, cut into 1/2-inch cubes 1/2 cup grated Parmigiano Zest and juice of 1 lemon 1 tablespoon Dijon mustard 2 to 3 anchovy fillets 2 shakes Worcestershire sauce Kosher salt 1 bunch of kale, tough stems removed, cut into ribbons Instructions: Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve. In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
Pepper Jelly Grilled Cheese 2 slices seeded Italian loaf sandwich bread 2 tablespoons unsalted butter, at room temperature 2 tablespoons cream cheese 2 tablespoons pepper jelly 3 slices ham 3 slices Muenster cheese Instructions: Spread one side of each slice of bread with the butter, then build on the opposite side. Spread the cream cheese on one slice of bread, followed by the pepper jelly; top with the ham slices. Place the Muenster cheese on the other slice of bread. Place both slices butter-side down on a nonstick skillet over low heat. Cook until the bottoms are golden and the cheese has melted, 8 to 10 minutes. Sandwich the slices together and serve.
Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce 1/2 cup mayonnaise 1/4 cup peanut butter 1 tablespoon sugar 1/4 cup white wine vinegar 1 head Napa cabbage, shredded 4 parsnips, peeled and grated 2 carrots, peeled and grated 1 bunch fresh cilantro, chopped 1 small onion, diced 1 clove garlic, minced 3 tablespoons olive oil 1 beef tenderloin (about 2 pounds) Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste 1/4 cup soy sauce Thai Peanut Sauce, recipe follows 1/2 cup peanut butter 1 (8-ounce) can coconut milk 1/2 cup agave nectar 1/2 cup fresh lime juice 1/4 cup soy sauce Garlic powder Red pepper flakes Instructions: Preheat the oven to 400 degrees F. In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar. Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic. Toss to coat with the dressing. Heat a large oven-proof saute pan over medium-high heat and add the olive oil. Season the beef tenderloin with salt, and pepper, and sear on all sides until brown. Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium-rare and internal temperature is 145 degrees F. Remove the beef from the pan. Place the pan back on medium heat and de-glaze with the soy sauce. Stir the sauce to scrape up the brown bits from the bottom of the pan. Remove the pan from the heat. Thinly slice the tenderloin and lay on a bed of parsnip slaw. Serve with a side of Thai Peanut Sauce. In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose.
Chocolate and Banana Smoothie 2 cups chilled sweetened chocolate soy milk 1/2 cup baby spinach leaves 3/4 cup frozen banana chunks (about 2 medium), peeled 1/2 teaspoon vanilla extract 1/2 tablespoon milled flax seed Chocolate syrup, optional Instructions: In a blender, add about half the soy milk and the spinach. Puree until the spinach dissolves, about 30 seconds. Add the remaining soy milk, banana chunks, vanilla extract, flax seed, and chocolate syrup, if using, and blend until the mixture reaches a smooth consistency, another 30 seconds. Divide mixture between two chilled glasses with straws. Cook's Note: If the smoothie is looking a little too green from the spinach, add a squeeze of chocolate syrup to enhance the smoothie's brown color.
Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette 4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice 2 ounces baby spinach 2 large heads Belgian endive, thinly sliced crosswise 1 1/2 cups walnuts, toasted and coarsely chopped 1/2 pound blue cheese (such as Maytag), crumbled (2 cups) 1 cup Pomegranate Vinaigrette (see below) Kosher salt and freshly ground pepper 3 tablespoons pomegranate molasses 2 tablespoons red wine vinegar 1 heaping tablespoon dijon mustard 1 tablespoon honey, or more to taste Kosher salt and freshly ground pepper 2/3 cup extra-virgin olive oil Instructions: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste. Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
Kids Can Make: Cheese Straws One 17.3-ounce package frozen puff pastry, thawed All-purpose flour, for dusting 1 large egg 1 1/2 cups shredded Asiago cheese Instructions: Position 2 oven racks in the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment. Roll out 1 puff pastry sheet with a rolling pin on a lightly floured work surface to a 12-inch square. Whisk the egg in a small bowl with 1 tablespoon water until blended. Brush the dough with a thin layer of the egg wash. Sprinkle half the Asiago onto the dough, and press it in with the rolling pin or the back of a measuring cup. Cut the dough in half horizontally (a pizza roller is very handy for this). Place one half on top of the other, cheese-side up. Cut the dough into 1/2-inch vertical strips; you should have 24. Pick up 1 strip with a hand on each end, and twist in opposite directions until you have made a spiral. Place the spiral on the baking sheet, and gently pinch the ends to adhere them to the parchment. Continue with the remaining strips, placing them about an inch apart, 12 per baking sheet. Brush the twisted dough with the egg wash, and bake until golden and puffy, 15 to 17 minutes, rotating the baking sheets halfway through. Let cool completely on the baking sheet. Repeat the process with the remaining puff pastry and cheese to make 24 more cheese straws. Store in an airtight container at room temperature for up to 3 days.
Turkey Ballotine with Prosciutto, Sage, and Roasted Root Vegetables 1 boneless breast from a 10-pound turkey (about 6 pounds) Kosher salt and ground Szechuan peppercorns 1 tablespoon chopped fresh sage leaves 1 tablespoon chopped fresh parsley leaves 12 very thin slices prosciutto 2 red onions, peeled and quartered (or 16 cipollini, if available, peeled and left whole) 4 carrots, peeled and cut in half lengthwise 2 turnips, peeled and cut into sixths 4 parsnips, peeled and cut in half lengthwise 2 tablespoons olive oil 2 tablespoons apple cider vinegar Instructions: To prepare the ballotine: Preheat the oven to 375 degrees. Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet (the piece that is loosely attached to the center of the breast on the opposite side from the skin) toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast, while still keeping it attached to the rest of the breast, and lay next to the fillets. You should have a turkey breast that is roughly rectangular. Cover with plastic wrap and pound with a mallet until the surface is even and flat. Season the flattened breast with kosher salt and Szechuan peppercorns. Sprinkle the surface with the chopped herbs. Cover with the prosciutto. Starting with the end closest to you, roll tightly into a cylinder and tie every 2 inches with the butcher's twine. Season trhe outside with Kosher salt and Szechuan peppercorns. Place in a roasting pan and bake for about 1 1/2 hours, or until an internal temperature of 140 degrees is reached. To preapre the roasted vegetables: Toss the onions, carrots, turnips, and parsnips in the oil and vinegar. After the ballotine has been cooking for 45 mintues, add the vegetables to the roasting pan. When the ballotine and vegetables are cooked, remove them from the oven. Let the turkey rest for 20 minutes, loosely covered with aluminum foil. To serve, remove the strings from the turkey (scissors work best for this), slice, and serve with the roasted vegetables. Wine Notes To satisfy everyones taste, it is traditional to serve both red and white wine at the Wente family Thanksgiving dinner. More importantly, it is not necessarily the turkey that you are trying to pair with the wine. The other side dishes, gravies, and stuffing may have the stronger flavors and intensity with which the wines need to be paired. For a white wine, we usually serve a Sauvignon Blanc-Semillon blend or a full-bodied Chardonnay--both providing enough flavor and weight. We generally tend toward a light to medium-bodied red wine with nice acid, balanced tannins, and rich fruit, such as a Pinot Noir or Merlot. Whatever you choose, remember that there is no one right answer to a melting pot of traditions and flavors.
Instant Pot Chili 1 tablespoon vegetable oil 1 1/2 pounds ground chuck 1/4 cup chili powder Kosher salt 2 cloves garlic, minced 1 large onion, chopped One 15-ounce can fire-roasted tomatoes One 15-ounce can pinto beans, rinsed and drained 1 tablespoon Worcestershire sauce 1 teaspoon instant coffee or unsweetened cocoa powder For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings) Instructions: Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.
Basic Vinaigrette ¼ cup (60 ml) red or white vinegar 1 teaspoon Dijon mustard ¼ teaspoon ground black pepper ½ teaspoon kosher salt ¾ cup (180 ml) olive oil Instructions: 1. Place vinegar, mustard, pepper, and salt into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening. 4. Replace lid plug and slowly increase speed to Variable 10, then High. Blend for an additional 10 seconds. Refrigerate in airtight container.
Easy Ice Cream 1 51/2-ounce package vanilla instant pudding and pie-filling mix 1 1/2 cups sugar 4 cups whole milk 1 12-ounce can evaporated milk Instructions: Combine the pudding mix and sugar in a large bowl. Slowly stir in the whole and evaporated milks. Continue stirring until the mixture is smooth. Churn the mixture in an ice cream maker according to the manufacturer's directions, then freeze until firm.
Caribbean Conch Fritters with Cilantro Tartar Sauce 1 pound cleaned conch, sliced 2 limes Oil, for frying 1 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 3 large eggs, separated 1/2 cup milk 1/2 cup minced yellow onion Essence, for garnishing 1 recipe Cilantro Tartar Sauce, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 egg* 1 tablespoon Dijon mustard 1 tablespoon minced garlic 2 tablespoons fresh lime juice 1 tablespoon chopped cilantro leaves 2 tablespoons chopped red onions 1 cup vegetable oil Salt Hot sauce Instructions: Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside. Heat a deep-fryer filled with oil to 330 degrees F. Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture. When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
Blueberry Cheesecake Galette 1 3/4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg Cooking spray 2 cups blueberries 1/3 cup plus 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 teaspoons cornstarch 1 8-ounce package cream cheese 1 large egg, beaten, plus 1 egg yolk Pinch of freshly grated nutmeg Coarse sugar, for sprinkling Instructions: Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour. Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble. Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice and cornstarch in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes. Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.
Comfort Meatballs 1 1/2 pounds ground beef 3/4 cup quick oats 1 cup milk 3 tablespoons very finely minced onion 1 1/2 teaspoons salt Plenty of ground black pepper 4 tablespoons canola oil 1/2 cup all-purpose flour 1 cup ketchup 4 to 6 tablespoons minced onion 3 tablespoons distilled white vinegar 2 tablespoons sugar 2 tablespoons Worcestershire sauce Dash of hot sauce, such as Tabasco Instructions: For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Bake until bubbly and hot, about 45 minutes.
Brodo with Pacific Halibut Quenelle and Shaved Wild Mushrooms 3 New Mexican chiles 6 to 7 Thai bird chiles 3 ancho chiles 2 cups dried porcinis 2 whole heads garlic 3 red onions, skins on, halved 3 stalks lemongrass, bruised with a knife 2 tablespoons peppercorns 3 bay leaves Kosher salt 1 (750-ml) bottle white wine Reserved bones, head and tail from 1 (30 to 40-pound) pacific halibut, chopped into large chunks Cold water, to cover About 1 quart scraped halibut bits, placed in a bowl over an ice bath to keep cold 2 egg whites 3 to 4 ounces heavy cream, chilled, plus more as needed 2 to 3 kaffir lime leaves 4 whole star anise 1 cinnamon stick 4 blue foot mushrooms, stems and tops thinly sliced 2 tablespoons freshly picked chervil leaves 1 Fresno chile, thinly sliced into rounds Zest of 1 lime Instructions: Place a very large saucepan over medium-high heat, add the New Mexican chiles, Thai bird chiles, ancho chiles, porcini mushrooms, garlic, red onions, lemongrass, peppercorns, bay leaves, 2 big pinches salt, and the white wine. Add the bones, head and tail from the fish and cover with about 2-inches cold water over the bones. Bring to a simmer for about 30 minutes, skimming occasionally to remove any impurities that float to the top. Place the halibut scraps into the chilled food processor bowl with a bit pinch of salt and pulse to blend to a similar size. Be careful not to over process because the food processor does create heat and the fish will get tough. Add the egg whites and pulse to combine. Add about 3 to 4 ounces heavy cream and blend to combine. Add a touch more heavy cream if needed; you are looking for a fluffy mousse or mashed potato consistency. Pour the mixture into a clean bowl and place back over an ice bath to keep chilled. Keep in the refrigerator until ready to shape into quenelles. Remove some of the broth and add to a high sides saute pan over medium heat and bring to a simmer. Using 2 large metal spoons form the fish into quenelles and place onto a hotel pan or baking sheet covered in plastic wrap for easy removal. Add the fish quenelles to the gently simmering broths and cook for about 3 to 4 minutes until they are cooked through. For plating: (1 serving) Place a coffee filter over a wire mesh strainer over a bowl and add 4 to 5 cups broth. Allow to strain through, pushing with a spoon if needed. To a French press, add the kaffir lime leaves, star anise, cinnamon stick and pour over the strained broth. Allow the mixture to steep, about 2 minutes. Press and taste for seasoning. Place 1 of the cooked quenelles into the middle of a serving bowl. Top each with some of the mushrooms, chervil, chiles, and lime zest. Pour the broth over the quenelle.
Fresh Couscous Salad 3 cups cooked couscous, cooled 1/2 pound green beans, trimmed 1 cup grape tomatoes, halved 1 large shallot, chopped 6 ounces mozzarella cheese, cubed 1/2 cup Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing 3 tablespoons chopped fresh basil Salt and pepper Instructions: In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.
Chewy Oatmeal-Raisin Cookies 1 1/4 cups rolled oats 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, softened 3/4 cup sugar 2 tablespoons molasses 1 large egg 1 teaspoon vanilla extract 1 cup raisins Instructions: Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi 1 cup milk 3/4 cup water 1/2 cup stone ground white cornmeal Unsalted butter Full flavored extra-virgin olive oil 12 ounces mixed wild mushrooms washed and dried Quick mixing instant flour 4 (6 ounce) pieces cod Sea salt and freshly ground black pepper 15 year old balsamic vinegar Instructions: Combine the milk, water, and cornmeal in a medium sized saute pan. Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour). After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil. In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes. Season to taste with salt and pepper. Heat 1-tablespoon olive oil in a saute pan. Lightly flour the cod with the instant flour. Place the fish in the pan and add 1-tablespoon butter. Cook for 3 minutes and then turn over. Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish. Salt and pepper, to taste. Place a small mound of the polenta in the center of the plate. Place the cod directly on top of the polenta. Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.
Pink Grapefruit and Jicama Salad 2 tablespoons mustard 2 tablespoons warm honey 1 jalapeno, seeded and finely chopped 1/2 cup extra virgin olive oil Mesclun salad greens Freshly ground black pepper 2 tablespoons sesame seeds 2 large pink grapefruit 1/2 pound jicama Instructions: Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing. Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil. Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
Chicken Tikka Masala 1 2-inch piece ginger, peeled and roughly chopped 4 cloves garlic 2 teaspoons garam masala 1/4 teaspoon cayenne pepper Kosher salt 1 large head cauliflower, cut into florets 2 tablespoons tomato paste 3/4 cup low-fat plain yogurt 8 skinless, boneless chicken thighs (1 3/4 to 2 pounds), trimmed 2 tablespoons extra-virgin olive oil 1 15-ounce can no-salt-added crushed tomatoes 1/4 cup chopped fresh cilantro Instructions: Pulse the ginger, garlic, garam masala and 1/4 teaspoon each cayenne and salt in a food processor to make a paste. Toss the cauliflower, 1 tablespoon of the spice paste, 1 tablespoon water and a pinch of salt in a microwave-safe bowl; set aside. Add the tomato paste to the remaining spice paste; pulse, then transfer 1 tablespoon to a bowl. Add 1/2 cup yogurt, a pinch of salt and the chicken; toss to coat. Heat the olive oil in a skillet over medium-high heat. Add the remaining tomato-spice mixture and cook, stirring, 3 minutes. Add the tomatoes, 1 1/4 cups water and 1/2 teaspoon salt; bring to a simmer and cook until thickened, 15 to 20 minutes. Meanwhile, preheat the broiler. Put the chicken on a foil-lined baking sheet and broil until almost cooked through, 5 to 6 minutes per side. Microwave the cauliflower, 10 to 12 minutes. Toss with the cilantro. Whisk the remaining 1/4 cup yogurt into the skillet. Add the chicken; simmer until cooked through, 4 minutes. Serve with the cauliflower.
The \DDD\ Burger Oil, for frying 2 cups cold water 2 bags batter mix (recommended: Joes Famous Batter Mix) 1 1/3 pounds 85/15 ground chuck 4 (4-inch) hamburger buns 8 slices American cheese 1/2 cup chopped white onions 4 slices tomato 16 slices hamburger pickles Instructions: Preheat deep-fryer to 350 degrees F. Place frying pan or flat top grill over medium-high setting. Grab a medium size mixing bowl, and a whisk. Add 2 cups of cold water in mixing bowl and empty the contents of the batter mix in with water and mix together until batter is of pancake batter consistency. Take the ground chuck and shape it into 4 (1/3-pound) patties. Then grill on flat top or pan fry to your desired internal temperature. When burger is cooked remove the patties from pan or grill and set aside. Take hamburger buns and open them up and set them on the counter so that the insides are facing up. Place 1 piece of cheese on top of each side of all hamburger buns facing up. Spinkle diced onions on all bottom pieces. Then place 1 slice of tomato on the cheese on the top buns. Then put 4 slices of hamburger pickles on top of each tomato slice. Gently put the cooked hamburger patty on top of either of the buns and smash both the top and bottom buns together. The tighter the better! Take the hamburger and insert into the mixing bowl with batter and surround burger with batter. Place evenly coated burger bun with ingredients and burger patty into fryer. Remove burgers when outside coating of batter is a golden brown color. Serve with desired side item.
Angel Wings 2 cups all-purpose flour, plus more for dusting 1/2 cup sour cream 4 large egg yolks 2 tablespoons honey 1/2 teaspoon finely grated lemon zest 1/2 teaspoon salt Vegetable oil, for frying 2 cups confectioners' sugar Instructions: Combine the flour, sour cream, egg yolks, honey, lemon zest and salt in a stand mixer fitted with the dough hook attachment. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth, about 5 minutes. Divide into 2 balls, loosely cover with plastic wrap and let sit at room temperature, 1 hour. Roll out each ball on a floured surface into a 12-inch square, about 1/8 inch thick. Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow. Heat about 3 inches of vegetable oil in a pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Toss in the confectioners' sugar. Store in an airtight container for up to 3 days.
Frozen Lemon Squares 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 3 large egg yolks 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1/2 cup lemon juice Yellow food coloring Heavy cream, whipped or frozen whipped topping Instructions: HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen. Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3, **Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\
Three Ring Salad 1/2 cup rice wine vinegar 1/2 cup grapeseed oil Salt and freshly ground black pepper 1 pound fresh green beans, cut into 1-inch pieces, steamed and cooled 1 1/2 cups canned garbanzo beans, drained 1 1/2 cups canned dark red kidney beans, drained 1 red onion, diced 1 red bell pepper, stem and seeds removed and diced 1 English cucumber, peeled and sliced in quarters lengthwise and each quarter sliced into 1/3-inch pieces 1 tablespoon minced fresh mint leaves 1 tablespoon minced fresh parsley leaves, plus some small sprigs for garnish 1/2 cup grape tomatoes, sliced in 1/2 lengthwise Instructions: Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans. Season, to taste, with salt and pepper, and then refrigerate overnight. Stir in bell pepper, cucumber, mint, and parsley and gently fold in tomatoes, reserving some for the presentation. Transfer to a serving dish, arrange remaining tomatoes on top and garnish with parsley sprigs.
What Goes Where: Feasts from the Fridge Cheese, hard--3 months (if wrapped properly) Butter--1 to 2 months Olives and pickles--1 month Fresh eggs--3-5 weeks Hard-cooked eggs--1 week Cheese, soft (unopened)--3 to 4 weeks Cheese, soft (opened)--1 to 2 weeks Bacon--1 week Steaks, roasts, chops--3 to 5 days Meat, cooked--3 to 4 days Fish, fresh--1 day Fish, cooked--3 to 4 days Poultry, fresh--1 to 2 days Poultry, cooked--3 to 4 days Soups and stews--2 to 4 days Gravy, meat broth--1 to 2 days White wine, recorked--2 days Instructions: What Goes Where: The door is the warmest spot and has the greatest temperature fluctuation. Store jar and bottle items here. Do not store eggs or butter here. Eggs should should be kept in their original carton. This protects them from cracking, absorbing orders or drying out. The bottom shelf is the coldest and most constant. This is where the most perishable items should go, such as poultry, fish, and raw meat (if there is no meat drawer), and dairy products. Use drawers as indicated. Keep fruits and vegetables separate. Store them in perforated or unsealed plastic bags, this maintains a moist environment yet air still circulates. Leftovers: Refrigerate leftovers within 2 hours of cooking.
Wild Rice Pilaf 3 tablespoons unsalted butter, divided 1/2 cup chopped yellow onion Kosher salt 2 cups pure wild rice (10 to 12 ounces) 1/4 cup finely chopped scallions, white and green parts (2 scallions) 1 1/2 teaspoons freshly ground black pepper Instructions: Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well. Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
Potato, Orange and Arugula Salad Vegetable oil cooking spray 1 1/2 pounds baby potatoes, halved 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 medium oranges 2 packed cups (2 ounces) arugula 1/2 cup (2 ounces) crumbled Gorgonzola 1/3 cup toasted chopped walnuts, see Cook's Note 2 tablespoons extra-virgin olive oil 1 tablespoon fresh orange juice 1 tablespoon champagne vinegar 1 tablespoon orange zest (from 1 medium orange) Kosher salt and freshly ground black pepper Instructions: Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes. Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl. Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste. Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.
Southwest Steak Two 20-ounce boneless rib-eyes Kosher salt and freshly ground pepper Coffee Spice Rub, recipe follows Smoky Tomato-Red Chile Salsa, recipe follows 1/4 cup ancho chile powder 1/4 cup finely ground espresso- roast coffee beans 2 tablespoons sweet paprika 2 tablespoons dark brown sugar 1 tablespoon dry mustard 1 tablespoon kosher salt 1 tablespoon freshly ground pepper 1 tablespoon dried oregano 1 tablespoon ground coriander 2 teaspoons ground ginger 2 teaspoons arbol chile powder 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 2 teaspoons pureed chipotles in adobo sauce 3 large ripe tomatoes, diced 1 small red onion, halved and thinly sliced 1 serrano chile pepper, seeded and finely chopped 1/4 cup chopped fresh cilantro 2 teaspoons honey Kosher salt and freshly ground pepper Instructions: Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa. Whisk all of the ingredients in a bowl. Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.
Blackberry Milkshake 16 ounces vanilla ice cream 4 ounces fresh blackberries 2 tablespoons heavy cream 2 tablespoons whole milk, plus more if needed Instructions: Add the ice cream, blackberries, heavy cream and milk to the pitcher of a blender, and blend until smooth. Add more milk for a thinner consistency.
Whole Duck Marinated in Soy Sauce-Cilantro-Ginger-Jalapeno-Garlic and Brown Sugar 1 1/2 gallons soy sauce 1 1/2 pounds ginger, cleaned, julienned and diced 4 cups brown sugar 20 medium cloves garlic, sliced 10 slices jalapeno 1 1/2 bunches fresh cilantro, julienned (not chopped) Two 7-pound ducks Instructions: Mix together the soy sauce, ginger, sugar, garlic, jalapenos and cilantro in a large container. Submerge the ducks in the marinade and marinate in the refrigerator for 72 hours. Preheat charcoal embers in a gas grill, or prepare an electric grill for indirect/low heat. Remove the ducks from the marinade and spear with metal churrasco swords or large metal skewers. Cook over embers, turning frequently, for 4 hours.
Tiramisu 1 cup brewed espresso 16 ladyfinger cookies 12 large eggs, separated 1 1/2 cups granulated sugar 2 ounces (1/4 cup) Marsala wine 1 cup mascarpone cheese Shaved chocolate, for garnish Instructions: Add the espresso to a large bowl. Dunk the ladyfingers into the espresso and then place on a rimmed baking sheet. Pour the remaining espresso over the ladyfingers and set aside to soak. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until they form soft peaks. Add 1/2 cup of the sugar and continue to beat on high until stiff peaks form. Transfer the egg whites to another bowl and set aside. Make a double boiler by fitting a large heatproof bowl over a simmering pot of water. Add the egg yolks, remaining 1 cup sugar and Marsala to the bowl. Whisk continually until the mixture is pale yellow and reaches the ribbon stage (it will be thick enough that when the whisk is lifted, the mixture will flow onto the surface and momentarily hold a ribbon pattern). Remove the bowl from the pot and let the mixture cool to room temperature. In the bowl of a stand mixer fitted with a whisk attachment, whip the mascarpone until fluffy. Fold the mascarpone into the cooled egg yolk mixture. Then, gently fold the yolk-and-mascarpone mixture into the egg whites. To assemble, in an individual serving glass, place a few spoonfuls of the tiramisu custard over the bottom. Break a soaked ladyfinger in half and place it on top of the custard. Add a few more spoonfuls of custard followed by another ladyfinger. Dust with shaved chocolate. Repeat with the remaining ingredients, making 8 servings. Refrigerate until ready to serve.
Baked Turkey Parmesan 8 pounds boneless, skinless turkey breast, cut into large scaloppini (12 to 15 cutlets) 2 tablespoons kosher salt 1 cup all-purpose flour 5 large eggs, beaten 3 1/2 cups breadcrumbs 2 teaspoons dried oregano 1 teaspoon red pepper flakes Grapeseed or canola oil, for frying 1 tablespoon unsalted butter, at room temperature Two 25-ounce jars store-bought marinara sauce 3 1/2 cups shredded mozzarella 1 1/2 cups freshly grated Parmesan 1/2 cup roughly torn fresh basil leaves Instructions: Season the scaloppini evenly with 4 1/2 teaspoons salt. Place the flour in a shallow bowl, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Season the breadcrumbs with the oregano, pepper flakes and remaining 1 1/2 teaspoons salt. Working with one piece of turkey at a time, dredge each piece in the flour, followed by the egg and finished with the breadcrumbs. Place on a baking sheet. Heat a large skillet over medium-high heat. Place a wire rack on a baking sheet. Add 1/4 cup of grapeseed oil to the hot skillet. Fry the turkey pieces, 2 at a time or as many as will fit in your skillet, until golden brown and crispy, about 3 minutes per side. Add more oil to the skillet as needed. Remove to the rack and continue with the remaining turkey pieces. Preheat the oven to 400 degrees F. Butter an 11-by-13-inch roasting pan. Spoon 1 cup of marinara on the bottom of the prepared pan. Nestle the turkey pieces in the sauce to make one layer covering the bottom of the pan, about 4 pieces. Spoon another cup of sauce on top and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Sprinkle half of the basil over the top. Shingle another layer of turkey, sauce, cheese and basil. On the final layer, cover the top with the remaining turkey and spoon over the remaining sauce. Sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Bake until golden brown and bubbly, about 45 minutes. Allow to rest for 10 minutes before slicing and serving.
Roast Goose and Stuffing 50 prunes Earl Grey tea 1/4 pint (1/2 cup) dry vermouth 3/4 pint (1 1/2 cups) goose stock (made from the neck and giblets) 1 ounce butter 4 shallots, finely chopped Goose liver, blanched and finely chopped 1/4 pint (1/2 cup) port 4 ounces pate de foie gras (or similar) 3 tablespoons fresh bread crumbs Pinch ground allspice and dried thyme Salt and freshly ground black pepper 1 (10 pound) oven-ready goose Instructions: Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance. Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid. Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes. Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes. Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow. When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately.
Orange Monkey Bread with Strawberry Coulis Cooking spray 1 16-ounce tube refrigerated biscuit dough 3/4 cup granulated sugar 3 tablespoons packed light brown sugar 1 tablespoon finely grated orange zest 1 stick unsalted butter, melted 1 teaspoon pure vanilla extract 1 cup strawberries, chopped 1/2 cup granulated sugar 1 tablespoon fresh lemon juice Instructions: Make the monkey bread: Preheat the oven to 375˚ and coat an 8-inch (6-cup) Bundt pan with cooking spray. Cut each biscuit into 4 pieces. Whisk the granulated sugar, brown sugar and orange zest in a medium bowl until the zest is evenly distributed. Whisk the melted butter and vanilla in a separate bowl. Dip the biscuit pieces in the butter mixture, then roll in the sugar mixture and arrange in the prepared pan. Bake until deep golden brown on top, 30 to 35 minutes. Meanwhile, make the coulis: Combine the strawberries, granulated sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Let cool slightly, then transfer to a blender and puree until smooth (or puree in the saucepan with an immersion blender). Strain through a fine-mesh sieve into a bowl and let cool. Invert the monkey bread onto a plate while still warm; let cool slightly. Serve with the coulis.
Grilled Shrimp with Tomatilla Salsa 1 pound tomatillas, papery skin removed and washed 1 small poblano pepper 1/4 bunch each, cilantro and parsley 1 teaspoon salt 1 pound (12 pieces) shrimp, head and shells on Oil for brushing Instructions: Preheat oven to 425 degrees. Preheat grill. Place tomatilla and pepper on a cooking tray and roast for 20 minutes, or until tender and lightly brown. Cool completely. Place in food processor or blender with remaining salsa ingredients. Puree until smooth. Heat grill or grill pan until smoking, making sure the grill is very clean. Brush grill with oil and allow to burn off. Brush the shrimp with oil and sprinkle all sides with salt and pepper. Place on grill and cook 4 minutes on each side. Serve immediately with the tomatilla salsa.
Heirloom Tomatoes with Thai Basil and Supersweet Corn 2 heads garlic 4 cups extra virgin olive oil 4 large heirloom beefsteak tomatoes 1 bunch Thai basil Salt and pepper 3 ears supersweet corn Sugar (optional) 5 bunches Thai basil Salt and pepper to taste Instructions: Peel garlic and place in cold water. Bring to a boil and drain. Add the blanched garlic to olive oil simmer until garlic is mushy, being careful not to brown garlic. Let come to room temperature. Roast tomatoes over an open flame until their skins are blistered. Peel each tomato and slice horizontally into 5 slices, each approximately 3/4-inch thick. Submerge in garlic flavored oil with 1 bunch of Thai basil. Salt and pepper to taste. Allow the tomatoes to marinate at room temperature for at least one hour. Remove tomatoes and reserve marinade. Husk corn and cut ears in half. Grate on a box grater to strip away all kernels, reserving cobs. Place grated corn and cobs in a saucepan and add water to cover. Taste at this point, and sweeten with a bit of sugar if desired. Bring to a boil, reduce heat and bring to a simmer for 10 minutes and strain through a fine mesh sieve. Add salt and pepper to taste. Set aside 8 sprigs of Thai basil. Chop all but the reserved basil. To serve, arrange tomato slices attractively on the center of a plate. Mix some of the marinade with some of the Thai Basil-Corn Syrup to your taste, and garnish this sauce with the chopped Thai basil. Spoon sauce over the tomatoes. Garnish each plate with 2 sprigs of Thai basil, and sprinkle with salt and pepper.
Caesar Salad with Parmesan Croutons 2 large heads romaine lettuce 1 extra-large egg yolk, at room temperature (see Cook's Note) 2 teaspoons Dijon mustard 2 large garlic cloves, roughly chopped 8 to 10 anchovy fillets, optional 1/2 cup freshly squeezed lemon juice (3 lemons) Kosher salt and freshly ground black pepper 1 1/2 cups good mild olive oil (or 3/4 cup olive oil and 3/4 cup canola oil) 1/2 cup freshly grated Italian Parmesan cheese Parmesan Croutons, recipe follows 1 baguette 1/4 cup good olive oil, plain or flavored with basil or garlic Kosher salt and freshly ground black pepper 3/4 cup freshly shredded Parmesan cheese (3 ounces) Instructions: Wash the lettuce leaves carefully and spin-dry them in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil (and canola oil, if using) through the feed tube (as though you were making mayonnaise) and process until thick. Add the grated Parmesan cheese and pulse 3 times. Pour enough dressing on the lettuce to moisten and toss well. Add as many Parmesan Croutons as you like. Serve immediately. Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with the shredded Parmesan. Bake the toasts for 15 to 20 minutes, until they are browned and crisp.
Katie's Deviled Eggs 12 large eggs 1 cup mayonnaise 1 tablespoon yellow mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Sweet paprika, for garnish Instructions: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
Maitre d'Hotel Butter 1/2 cup/110 g unsalted butter, softened 1 teaspoon fresh lemon juice 1 teaspoon chopped fresh parsley 1 teaspoon Dijon mustard, optional Pinch paprika or cayenne pepper Salt and freshly ground black pepper Instructions: Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together. Roll into a sausage in parchment paper and chill. Serve rounds on grilled or poached fish or meats. Other compound butter ideas... Horseradish Butter: Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper. Sun-Dried Tomato and Basil Butter: Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper. Fresh Herb Butter: Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper.
Baked Feta Mashed Potatoes 6 tablespoons unsalted butter, cut into cubes, plus more for the dish 4 pounds russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces 2 cups half-and-half\u202f Kosher salt and freshly ground black pepper One 7-ounce block feta cheese 1/2 cup sour cream 1 tablespoon chopped chives Instructions: Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter. Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.\u202f Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.\u202f
Chili Rubbed Chicken 1 whole chicken, innards removed and washed 2 chipotles in adobo 1 cilantro sprig 2 cups Spanish extra-virgin olive oil 2 garlic cloves 1 white onion, chopped 1 jalapeno, chopped Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers 1/2 cup all-purpose flour Salt and freshly ground salt and pepper 2 (6-ounce) halibut fillets Extra-virgin olive oil 3 tablespoons butter 2 slices prosciutto, cut into strips 1/2 cup white wine 1/2 lemon, juiced 2 teaspoons capers 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish Instructions: Preheat the oven to 375 degrees F. Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes. Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
Duck Breast with Red Wine Sauce and Butternut Squash Gnocchi 2 tablespoons/30ml olive oil 1 tablespoon/15 ml mustard seeds 1 shallot, minced 1 large beet, cut into pieces 3 cups/750ml red wine 1/2 cup/125ml fresh orange or honey tangerine juice 1/2 cup/125ml sherry vinegar or Xeres vinegar 1/4 cup/60ml honey 4 cups veal stock 1/4 cup/60ml cold butter, cubed Salt and pepper 4 duck breasts Salt and pepper Butternut Squash Gnocchi, recipe follows Roasted Fennel, recipe follows 6 tablespoons/90ml olive oil 1 large butternut squash, halved and seeded Salt and pepper 2 eggs, beaten About 2 cups/500ml all-purpose flour, plus more for the work surface 1/2 cup/125ml veal stock 2 tablespoons/30ml butter 1/2 cup/125ml finely chopped fresh chives 1/2 cup/125ml grated Parmigiano-Reggiano 3 tablespoons/45ml olive oil 2 fennel bulbs, quartered Salt and pepper Instructions: For the red wine sauce: Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup (250 ml), about 30 minutes. Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes. Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm. Preheat the oven to 400 degrees F (200 degrees C). For the duck breasts: Score the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper. Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes. Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve. Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking. Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool. Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not over mix. Transfer the dough to a floured surface. Roll portions of dough into long ropes that are 2 centimeters (about 3/4-inch) in diameter. Cut ropes crosswise into pieces that are 2 centimeters (about 3/4-inch) long. Transfer the prepared baking sheet. Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese. Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a skillet over medium-high heat. Add the fennel and season with salt and pepper. Cook, turning to sear all sides, until caramelized, about 5 minutes. Transfer the skillet to the oven and roast for 30 minutes.
No-Rise Grilled Chicama Flatbreads 1 tablespoon active dry yeast 2 cups warm water 1 tablespoon light corn syrup or honey 4 cups all-purpose flour 1 1/2 teaspoons salt Olive oil, for brushing Sesame seeds (optional) Fresh rosemary, minced (optional) Instructions: Prepare a medium-low fire in the grill. In a medium bowl, combine the yeast with the water and corn syrup and let rest for 10 minutes, until foamy. Stir in about 3 cups of the flour and add the salt. Add the remaining cup of flour a few tablespoons at a time, adding it only until you have a sticky dough. Transfer the dough to a floured surface and divide into six equal portions. Flour your hands generously and, with your fingertips, press and pull each portion until it is an oval about 5 inches wide and 7 inches long. Dust each oval lightly with flour. Stack on a plate with a piece of oiled parchment between each oval. At this point, the plate of flatbreads can be tightly wrapped in foil and refrigerated about 2 hours. When you are ready to cook, brush both sides of each oval lightly with olive oil. Dip your fingertips into water and press down into the dough to create small indentations. Sprinkle each oval with sesame seeds and/or rosemary. Arrange the breads on the hot grate over medium-low coals and grill for about 4 minutes, until the side on the grill is golden and crusty. Flip the flatbreads and cook the other side for 4 minutes. Transfer breads to a serving platter and serve warm.
Sunny's Easy Cinnamon Sugar Crispy Noodles Vegetable, peanut or canola oil, for frying One 14-ounce package thin dry rice noodles Kosher salt Cinnamon sugar, for dusting Instructions: In a large pot or wok over medium-high heat, add about 1 inch oil. Heat until it swirls and reaches 375 degrees F. Line a baking sheet with paper towels. Separate and break the noodles into 4- to 6-inch sections. Test the oil with a few strands; they should almost instantly get puffy. When the oil is ready, add the noodles in batches and cook until puffy, then remove to the paper towels. Season with a pinch of salt and a dusting of cinnamon sugar over the top.
Triple Threat Chili Cooking spray 1 red onion, roughly chopped 1 pound hot Italian sausage, casing removed 1 pound ground buffalo 1 pound ground turkey breast 1 (8-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes 1 (15.5-ounce) can red beans 1 packet chili seasoning (recommended: seasoning packet from the Carroll Shelby Chili Kit) 1/2 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon red pepper flakes 1/4 cup hot sauce Shredded Cheddar, for serving Sour cream, for serving Sliced green onion, white and green parts, for serving Instructions: Spray a nonstick pan with cooking spray and put over medium-high heat. Add the onion and saute for a few minutes. Meanwhile, spray a large pot with cooking spray and turn the heat to medium. Before the onion starts to turn translucent, transfer it to the pot. In the pan that the onion was just sauteed in, add the sausage, leaving it broken up in an array of different size pieces. Saute until cooked through. Transfer the sausage to the pot with the onion and stir well. Add the ground buffalo to the pan, saute until cooked through, and then add it to the pot. Saute the ground turkey until no longer pink and add it to the pot. Give the pot a good stir to incorporate all the ingredients well. Stir in the tomato sauce, diced tomatoes and red beans. Mix until everything is well distributed. Add the packet of chili seasoning, along with the cayenne pepper, smoked paprika and red pepper flakes and stir to incorporate. Stir in the hot sauce and simmer over medium-low heat until ready to serve. Serve in individual bowls with a handful of shredded Cheddar, a dollop of sour cream and a sprinkling of green onion.
Bratwurst Rice Bake 3 tablespoons extra-virgin olive oil 8 ounces fully cooked beer bratwurst, cut into 2-inch chunks 1 8-ounce package sliced cremini mushrooms 2 stalks celery, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 1 bunch scallions, thinly sliced (white and green parts separated) 1 bunch scallions, thinly sliced (white and green parts separated) 2 teaspoons chopped fresh thyme 1 1/2 cups long-grain white rice 2 1/2 cups low-sodium chicken broth 1/4 cup half-and-half Kosher salt 1 cup grated Swiss cheese (about 4 ounces) Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the bratwurst, mushrooms, celery, carrot, scallion whites and thyme. Cook, stirring occasionally, until the mushrooms soften, about 4 minutes. Add the rice and cook, stirring to coat, 1 minute. Add the chicken broth, half-and-half and 1 teaspoon salt. Bring to a simmer, then cover the skillet and transfer to the oven. Bake until the rice is tender, about 18 minutes. Switch the oven to broil. Uncover the rice and sprinkle with the cheese. Broil until the cheese is browned and bubbling, about 2 minutes. Top with the scallion greens. Photograph by Antonis Achilleos
Caramel Popcorn Crisco® Butter Flavor No-Stick Cooking Spray 1 (3.5 oz.) bag plain microwave popcorn, popped (about 11 cups) 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening 1 1/4 cups packed brown sugar 1/3 cup light corn syrup 1/2 tsp. salt 1/2 tsp. vanilla extract 1/4 tsp. baking soda Instructions: HEAT oven to 250 degrees F. Coat a 15x10-inch jelly roll pan or two 13x9-inch baking pans with no-stick cooking spray. Place popcorn in extra-large bowl. Remove unpopped kernels. MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan. BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces.
Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto 1 1/2 pounds fresh goat's milk ricotta 2 large eggs 1 cup unbleached all-purpose flour, or as needed Salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg Garden Zucchini Tomato Sauce, recipe follows Crisp Prosciutto, recipe follows 1/4 cup extra-virgin olive oil 1 Spanish onion, chopped in 1/4-inch dice 4 cloves garlic, peeled and thinly sliced 2 medium zucchini, thinly sliced One 28-ounce can peeled whole tomatoes, finely chopped 1/4 cup fresh basil leaves, finely chopped Salt Olive oil, for brushing 6 slices thinly sliced prosciutto Instructions: Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight. In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough forms. Add a little more of the flour if the dough is too sticky. To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet. Bring a large pot of salted water to a boil. Gently slip the gnocchi into the boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon. Warm the Garden Zucchini Tomato Sauce in a medium saucepan. Add the gnocchi, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately. In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the zucchini and tomatoes and bring to a boil. Lower the heat and simmer until the sauce thickens, about 30 minutes. Add the basil and season with salt. Preheat the oven to 400 degrees F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven and bake until crisp, 5 to 10 minutes. Remove from the oven and let cool on a wire rack.
How to Make Stuffed Peppers \| Stuffed Peppers 6 bell peppers, any color 4 tablespoons olive oil, plus more for drizzling 8 ounces lean ground beef Kosher salt and freshly ground black pepper 1 onion, finely diced 2 cloves garlic, chopped 1 medium zucchini, finely diced 4 Roma tomatoes, seeded and finely diced Red pepper flakes, as needed 1 cup cooked long-grain and wild rice 1 1/2 cups grated pepper Jack cheese Instructions: Preheat the oven to 350 degrees F. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Summer Italian Vegetable Succotash with Sausage 3 tablespoons olive oil 1 pound sweet Italian sausage, casings removed 2 medium yellow squash, chopped 2 medium zucchini, chopped 1 large eggplant, chopped 1/2 medium onion, chopped 1 small package button mushrooms, chopped 4 ounces okra, sliced 3 cloves garlic, minced 1/2 large jalapeno, minced One 18-ounce can crushed tomatoes 4 cups chicken broth 1/4 cup white wine 2 tablespoons red wine vinegar 3 tablespoons chopped fresh oregano 10 leaves fresh basil, chopped 1 teaspoon sugar Salt and pepper 1 cup shredded Parmesan Instructions: Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!
Tuna Steaks with Tomato and Basil Raw Sauce Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons 4 (1-inch) tuna steaks, 6 to 8 ounces each Salt and pepper 6 plum tomatoes, chopped 1 small red onion, chopped A handful parsley leaves, chopped 1/2 cup torn or chopped fresh basil leaves, about 10 Instructions: Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper. Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes. When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.
Turkey Sausage Tacos 2 tablespoons extra-virgin olive oil 1 carrot, grated 3 scallions, chopped (white and green parts separated) 3 scallions, chopped (white and green parts separated) 1 to 2 teaspoons ancho chile powder, plus more for sprinkling 1 pint cherry tomatoes, quartered 1 1/4 pounds turkey sausage, casings removed 12 hard taco shells 1 mango, cubed Juice of 1 lime 1/4 head romaine lettuce, shredded 1 cup shredded cheddar cheese (about 4 ounces) Instructions: Preheat the oven to 325 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the carrot, scallion whites, chile powder and half of the tomatoes. Cook until the tomatoes release their juices, about 3 minutes. Add the sausage and cook, breaking up the meat, until it begins to brown, about 5 minutes. Add half of the scallion greens and cook until most of the liquid has evaporated, about 5 minutes. Meanwhile, put the taco shells on a baking sheet and warm in the oven, about 6 minutes. Mix the mango with the lime juice in a medium bowl; sprinkle with chile powder. Add the remaining tomatoes and the scallion greens and toss. Fill the taco shells with the sausage mixture and top with the lettuce, cheese and mango salsa.
Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs 4 large fingerling potatoes 2 tablespoons extra-virgin olive oil Salt and pepper 2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried 2 tablespoons chopped fresh chives or 1 teaspoon dried 2 tablespoons chopped fresh flat-leaf parsley 1 3/4 to 2 pounds thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets) 1/2 lemon, juiced Salt Extra-virgin olive oil, for drizzling 1/2 pint whole grape tomatoes 1/2 cup flat-leaf parsley, a couple of handfuls 1/4 cup mint leaves, a handful 1 cup chicken stock 1 small shallot or 1/2 large shallot, coarsely chopped Salt and pepper 4 tablespoons light in color and weight olive oil or vegetable oil, for frying 4 cloves garlic, gently cracked from skin and very thinly sliced Instructions: Preheat oven to 400 degrees F. Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven. Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes. Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil. When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve. Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst. Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste. Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve. When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs. Pour warm pesto broth onto each dinner plate. Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve. (You could get $40 a head for this plate! Nice!)
Great Green Blender Soup and Crème Fraîche One 250-gram/9-ounce package frozen spinach, thawed in fridge overnight 3 1/2 cups frozen peas, thawed in fridge overnight 4 cups low-sodium vegetable broth (1 liter) 1 tablespoon olive oil 3 green onions, roughly chopped Kosher salt, to taste Freshly ground black pepper, to taste 2 garlic cloves, grated 1/3 cup roughly chopped flat-leaf parsley 1/4 cup roughly chopped fine herbs, such as basil, mint, tarragon, chives or more parsley 1 lemon, zested and juiced 1/4 cup finely grated Pecorino cheese, plus more for serving, optional (25 grams) Sour cream, plain yogurt or Crème Fraîche, recipe follows, for garnish, optional 1/2 cup 35% cream (125 milliliters) 1 tablespoon buttermilk (15 milliliters) Instructions: Drain the spinach through a fine mesh sieve, pressing gently to remove most of the water and transfer it along with the peas to a blender. Meanwhile, pour the vegetable broth into a medium saucepan and bring to a simmer. In a skillet, heat the olive oil over medium-high heat. Add in the green onions, season with salt and pepper and cook just until bright green and starting to lightly color, about 2 minutes. Remove from the heat and stir in the garlic, allowing the residual heat from the pan to lightly cook the garlic for about 30 seconds. Transfer to the blender. Add the herbs, lemon zest, lemon juice and 3 cups of the hot broth. Place the lid on the blender, remove the vent cap, cover with a kitchen towel and blend on high until smooth. Add in the Pecorino cheese, if using. Season to taste with more salt, pepper and lemon juice. For a thinner soup, add more stock. Blend to combine. Serve as is topped with sour cream, yogurt or crème fraîche and Pecorino cheese, if using. This soup can also be served chilled or heated to a higher temperature (though additional heating might tone down the bright green color). Combine the cream and buttermilk in a glass jar and cover with a clean kitchen towel or paper towel affixed with a rubber band. Leave the mixture out on the counter at room temperature, undisturbed, for 12 to 24 hours, until thick. Stir and cover with an airtight lid and transfer to the fridge until ready to use for up to 10 days. Feel free to up the flavor by stirring in some lemon zest, lemon juice, pepper or finely chopped herbs just before serving.
Buttery Pretzels 1 tablespoon active dry yeast 2 sticks unsalted butter 5 tablespoons packed light brown sugar 4 1/2 cups all-purpose flour, plus more for kneading 1 tablespoon fine salt Nonstick cooking spray, for greasing the bowl and baking sheet 3/4 cup baking soda Pretzel salt, for sprinkling Instructions: Add the yeast to 2 cups warm water (no hotter than 110 degrees F) in a bowl and whisk until dissolved. Slice 1/2 stick (4 tablespoons) of the butter into thin slices. Lightly whisk the butter slices and brown sugar into the yeast mixture, then fold in 2 cups of the flour with a rubber spatula until combined. Add the salt and remaining 2 1/2 cups flour and mix until combined; the dough will be sticky. Place the dough on a floured surfaced and knead until smooth but still slightly sticky, 8 to 10 minutes. Place in a bowl that has been sprayed with cooking spray and cover with plastic wrap. Allow the dough to double in size, about 1 hour 30 minutes. Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray. Deflate the dough by punching it in the center, then, on a lightly floured surface, divide it into 12 pieces. Roll the pieces until they are about 1/2 inch thick, then form each into a pretzel shape. Whisk the baking soda into 4 cups warm water until dissolved. Dip each pretzel into the mixture, then place on the prepared baking sheet. Sprinkle with pretzel salt and bake until golden brown, about 10 minutes. Meanwhile, melt the remaining 1 1/2 sticks butter and transfer to a shallow dish. When the pretzels are done, dip the salt side of each in the butter. Place on a drying rack and allow to cool slightly. Serve warm.
Fruit-Sweetened Lemonade 2 Golden Delicious apples, cored and cut into chunks 2 small lemons, peel removed and flesh cut into chunks Kosher salt Instructions: Set up your juicer and turn it on. Run the pieces of apple and lemon through and juice. Add a pinch of salt and stir. Allow the juice to settle for a few minutes and skim off any foam that rises to the top. Serve over lots of ice.

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