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Smothered Meatloaf 4 cups Potatoes O'Brien (recommended: Ore-Ida) 1 pound lean ground beef 1 1/4 pounds ground pork 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft) 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton) 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant) 1 egg 1 (12-ounce) can condensed Cheddar soup, divided 1/2 cup evaporated milk 1 (10-ounce) can condensed cream of mushroom soup 1 onion, sliced thin 1 (8-ounce) package sliced fresh mushrooms Instructions: Place potatoes in the bottom of a 5-quart slow cooker. In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced jarred mushrooms, and egg. Set aside. In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker. Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and sliced fresh mushrooms. Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.
Stuffed Potato Skin Skillet Hash with Fried Eggs 2 russet potatoes Olive oil Kosher salt and freshly cracked black pepper Homemade Maple Sausage, recipe follows 8 ounces button mushrooms, sliced 1 red bell pepper, diced 1 green bell pepper, diced 1 jalapeno, seeded and minced 4 scallions, white and light green parts, reserving dark green tops for garnish 2 tablespoons (1/4 stick) unsalted butter 4 large eggs 1 cup grated mild Cheddar Chive Sour Cream, recipe follows 1 pound ground pork 2 tablespoons maple syrup 2 teaspoons chopped fresh sage 2 teaspoons salt 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon crushed red pepper 1 cup sour cream 1/4 cup chopped chives Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside. In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper. Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes. While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes. To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens. Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash. Cook's Notes: You can use all different types of meats and spices to make the sausage your own! Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it. Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.;
Tex-Mex Rice and Black-Eyed Peas 1 cup white rice 1 tablespoon extra-virgin olive oil 1 cup fresh salsa, plus more for topping 1/2 teaspoon ground cumin 2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed) 3 cups baby spinach 1/4 cup chopped fresh cilantro 1 avocado, halved, pitted and sliced 1 cup shredded cheddar cheese Sour cream or Greek yogurt, for serving (optional) Instructions: Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
Sixteen Spice Smoked Chicken 1 tablespoon ground cinnamon 1 tablespoon ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground fennel seed 1 teaspoon ground allspice 1 teaspoon chili de arbol powder 2 tablespoons brown sugar 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1/2 teaspoon cayenne pepper 1 (3 to 4-pound) chicken 1 cup applewood or hickory wood chips, soaked in water for 10 minutes Instructions: Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F). Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
Sunny's Spicy Tomato Dip 2 tablespoons olive oil 2 pints cherry tomatoes 2 tablespoons capers 1/4 cup chopped onions 1/2 teaspoon red chile flakes Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper 1 teaspoon tomato paste 2 to 3 fresh basil leaves 1 clove garlic, sliced in half lengthwise Instructions: Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes. Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.
Sauteed Green Beans with Garlic and Pepper 1 tablespoon olive oil 2 tablespoons unsalted butter 4 cloves garlic, grated or minced 1 pound fresh green beans, ends trimmed Kosher salt and freshly cracked black pepper 1/2 cup chicken stock Juice from 1/2 lemon Instructions: Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine. Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.
Yogurt Cheese 2 quarts plain yogurt Instructions: Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.
Grilled Chipotle Pork Tacos with Red Slaw 1/4 cup fresh cilantro leaves, finely chopped 1 tablespoon fresh lime juice 1 tablespoon vegetable oil 1 teaspoon chipotle chile powder 2 cloves garlic, minced 1/4 small red onion, very thinly sliced One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 cups shredded red cabbage 1/4 cup fresh cilantro leaves, finely chopped 1 tablespoon vegetable oil 1 tablespoon cider vinegar 1/4 teaspoon chipotle chile powder 1 small red bell pepper, very thinly sliced 1/4 small red onion, very thinly sliced Kosher salt and freshly ground black pepper 8 corn tortillas 8 teaspoons reduced-fat sour cream Lime wedges, for serving Instructions: For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat. For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside. Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate. Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.
Sunny Morning Muffins 1 cup strawberries, chopped 1 cup sugar, plus 2 tablespoons 1 1/2 cups all-purpose flour Pinch ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1 teaspoon salt 1 ripe banana, mashed 2 large eggs 1/4 cup canola oil 1 lemon, zested 1/2 pint blueberries 1 cup chopped walnuts Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts. Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
Grilled And Stuffed Veal Chop 8 thick veal chops, well trimmed 8 thick slices Italian fontina cheese 8 thin slices, prosciutto ham Garlic pepper Seasoning salt (recommended: Lawry's) Store-bought steak sauce (recommended: Peter Luger's) Instructions: Preheat the grill to high. Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side. Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.
Hawaiian Shoyu Musubi One 12-ounce can Spam 1/4 cup soy sauce 1/4 cup light brown sugar 2 teaspoons neutral oil 3 cups cooked sushi rice 2 tablespoons furikake 3 sheets roasted sushi nori, halved crosswise Instructions: Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap. Whisk together the soy sauce and brown sugar in a small bowl. Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools. Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can. Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time. Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces.
Spicy Tuna Flatbread 1 recipe Pizza Dough, recipe follows All-purpose flour, for bench and pizza peel All-purpose flour, for bench and pizza peel 1 tablespoons extra-virgin olive oil 2 cloves garlic, finely shaved lengthwise 1 tablespoon fresh rosemary leaves Flaked sea salt Freshly cracked black pepper 2 teaspoons mayonnaise 2 teaspoons sour cream 1/2 teaspoon lemon juice 1/2 teaspoon Sriracha (Asian hot sauce) 2 to 3 dashes toasted sesame oil Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper 1/3 pound maguro (sushi-grade tuna), 1/4- to 1/2-inch dice Flaked sea salt Good-quality aged balsamic vinegar Micro greens or radish sprouts, for garnish 1 teaspoon sugar 1 cup warm water (113 degrees F) 1 tablespoon active dry yeast (2 packets) 2 tablespoons olive oil, plus more to grease bowl 1 teaspoon fine sea salt 2 1/2 cups all-purpose flour, plus more for dusting Instructions: For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.) Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece. For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna. To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens. For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes. Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour. Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight. Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.
Crab Salad 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage 1 stalk celery, peeled, and cut into 1/8-inch dice 4 teaspoons finely sliced fresh chives 1 teaspoon minced fresh tarragon leaves 1/3 cup prepared mayonnaise 3 tablespoons sour cream 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon Dijon mustard Kosher salt and freshly ground pepper Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves Instructions: In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve. Serve on toasted rolls or on a bed of lettuce.
Italian Fontina and Parmesan Toasts 3 tablespoons softened butter 3 tablespoons olive oil 1 loaf Italian semolina bread, cut into 1/2-inch thick slices 2/3 cup freshly grated Italian fontina 1/4 cup freshly grated Parmesan Instructions: Preheat oven to 400 degrees. In a small saucepan, melt butter in oil over moderate heat. Brush mixture onto 1 side of each bread slice. Arrange slices, buttered side up, on a baking sheet and bake for 5 minutes or until golden Preheat broiler. Sprinkle fontina and Parmesan cheeses evenly over toasts. Broil about 4 inches from the heat for 1 minute, or until fontina begins to melt.
Parker House Rolls 1 cup warm water (about 110 degrees F) 2 tablespoons sugar 1 package active dry yeast 2 cups all-purpose flour, plus more for kneading 1 teaspoon salt 2 large eggs 1 large egg yolk 2 tablespoons melted butter 1 1/2 teaspoons kosher Instructions: Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic. Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball. Coat a 9-inch glass pie dish the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour. Preheat oven to 400 degrees F. Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm.
Mushroom Pies with Pear Salad Cooking spray All-purpose flour, for dusting 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 4 large portobello mushroom caps 1/3 cup breadcrumbs 2 cups shredded cheddar and/or muenster cheese 1 large egg, beaten 1 shallot, thinly sliced 1 1/2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 6 ounces mache or other salad greens (about 6 cups) 1 pear, thinly sliced Instructions: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray. On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper. Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly. Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies.
Herb Mashed Cauliflower 1 head cauliflower, cut into florets 1 container (6 ounces) 0% plain Greek yogurt 1 tablespoon butter 2 garlic cloves, roughly chopped 2 tablespoons chopped fresh dill, plus additional for garnish 2 tablespoons chopped fresh flat-leaf parsley, plus additional for garnish Kosher salt and freshly ground black pepper 2 tablespoons finely grated Parmigiano-Reggiano cheese Instructions: Bring a medium pot of water to a boil. Add the cauliflower and let cook until fork-tender, about 8 minutes. Drain thoroughly and transfer to a food processor. Add the Greek yogurt, butter, garlic, dill, and parsley and process until creamy. Season with salt and pepper to taste, add the Parmesan, and process until just combined. Transfer to a bowl and garnish with more dill and parsley. Serve hot.
Real Meatballs and Spaghetti 1/2 pound ground veal 1/2 pound ground pork 1 pound ground beef 1 cup fresh white bread crumbs (4 slices, crusts removed) 1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds spaghetti, cooked according to package directions Freshly grated Parmesan Instructions: Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Crema Catalana 5 cups whole milk (do not use lowfat or nonfat) 8 3x1inch strips lemon peel 4 3x1inch strips orange peel 2 cinnamon sticks, broken in half 8 large egg yolks 1 cup sugar 1/2 cup cornstarch 6 tablespoons brown sugar Vanilla extract Instructions: Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks. Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight. Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve.
Chicken Pot Pie Toast 1/2 stick (4 tablespoons) salted butter 3 medium carrots, peeled and small diced 2 celery stalks, small diced 1 large yellow onion, small diced 2 sprigs fresh thyme 1/4 cup all-purpose flour 2 cups low-sodium chicken broth or stock 1/2 cup heavy cream 1 chicken bouillon cube Pinch turmeric Kosher salt and freshly ground black pepper 6 thick slices brioche 2 cups shredded cooked chicken 1/2 cup frozen peas Chives, chopped, for garnish Instructions: Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion and sauté until the vegetables start to turn translucent, about 2 minutes. Add the thyme sprigs, then sprinkle the flour evenly over the vegetables and stir to combine. Next, add the chicken broth, cream, bouillon cube, turmeric and salt and pepper to taste. Bring to the boil, stirring constantly, then reduce the heat to low. Simmer, stirring, until the liquid has thickened and the vegetables are tender, 10 to 12 minutes. Toast the brioche. Add the chicken to the pot and stir it into the sauce. Cook for a minute or two, then add the peas and cook for 1 minute more, stirring so that everything is combined. Place 1 slice of toast on a plate. Top with a ladle of the chicken mixture. Garnish with chives.
Spicy Kielbasa Dog with Stout Onions 1 tablespoon butter 1/2 cup stout beer 1 Spanish onion, very thinly sliced Kosher salt and freshly cracked black pepper 1 tablespoon canola oil 1 pound Polish kielbasa sausage link, cut into thirds 3 baguette portions (the length of the links), split through the center but not through the bottom 1/4 cup spicy whole-grain mustard 1/4 cup pickled sweet picante peppers, such as Peppadews 1 cup watercress Instructions: In a medium saucepan, heat the butter over medium heat until melted. Add the beer and onions and cook, stirring often and reducing the heat to low as the onions start to brown, until the onions are caramelized and all of the liquid has reduced to allow the sugars to brown, 5 to 7 minutes. Season with salt and pepper and set aside. In a large saute pan, heat the canola oil over medium heat. Split the links through the center just to open them up so they lay flat. Sear the links on the cut side until brown, about 5 minutes, then remove them from the pan. In the same pan, toast the buns again on the cut side until brown, a few minutes. Spread the mustard onto the buns, then add the links. Top with the pickled peppers and caramelized onions. Finish with a small handful of watercress and serve.
Cavatelli with Cauliflower and Chickpeas Kosher salt 3 tablespoons extra-virgin olive oil 1/2 head cauliflower, roughly chopped 1 15-ounce can chickpeas, drained and rinsed 2 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 12 to 14 ounces frozen cavatelli 1 tablespoon unsalted butter 1 5-ounce package mixed baby greens (such as arugula, spinach, tatsoi and chard) 1/4 cup grated Parmesan cheese Instructions: Bring a medium saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven or wide pot over medium-high heat. Add the cauliflower in a single layer and cook, without stirring, until browned, about 5 minutes. Stir well, season with salt and cook, stirring occasionally, until browned all over and tender, 7 to 10 minutes. Push to one side of the pot and add the remaining 1 tablespoon olive oil and the chickpeas. Cook the chickpeas, stirring, until toasted, about 5 minutes. Stir in the garlic, red pepper flakes and a pinch of salt. Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water and then drain. Add the pasta, butter and 1/2 cup cooking water to the Dutch oven and cook, stirring, until the pasta and cauliflower are well combined. Add the baby greens in two batches, stirring, and cook until just wilted, 30 seconds to 1 minute. Remove from the heat. Stir 2 tablespoons cheese into the pasta, adding more cooking water if the pasta is too dry; season with salt. Divide among bowls and top with the remaining 2 tablespoons cheese.
Caramel Apples 15 to 20 large Granny Smith apples Assorted chopped candies or nuts, for coating 1 (1-pound) box dark brown sugar 2 sticks unsalted butter 1 (14-ounce) can sweetened condensed milk 2/3 cup dark corn syrup 1/3 cup maple syrup 1 1/2 teaspoons pure vanilla extract 1 teaspoon molasses 1/4 teaspoon salt Instructions: Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls. In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F. Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely.
Gnocchi Primavera Kosher salt 1 17.5-ounce package potato gnocchi 3 tablespoons extra-virgin olive oil 1 leek (white and light green parts only), quartered lengthwise and cut into 2-inch pieces, well rinsed 8 small radishes, trimmed and quartered 8 ounces sugar snap peas, trimmed Freshly ground pepper 2 tablespoons unsalted butter 1/4 cup grated parmesan cheese, plus shaved cheese for topping 1 teaspoon finely grated lemon zest 1 tablespoon finely chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes. Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. Top each serving with shaved parmesan.
Stove-Top Preserves 4 pints fresh strawberries, washed, cored and quartered 1/2 cup sugar Pinch salt Pinch black pepper 2 lemons, juiced 1 teaspoon freshly chopped rosemary leaves Instructions: In a skillet with high sides, add all ingredients and stir to combine. Bring up to a boil and lower heat to a simmer until thick and spoonable, about 30 minutes. Transfer preserves to a bowl and let cool to room temperature. Serve with toasted bread or baked goods.
Amaretto Tiramisu for Two 2 1/2 tablespoons heavy cream 1/4 cup (2 ounces) mascarpone cheese, softened 1 tablespoon sugar 1/4 teaspoon vanilla extract 3 tablespoons amaretto or other almond liqueur 1/4 cup really strong coffee or espresso, cooled 4 savoiardi (Italian lady fingers), each cut in half 1 tablespoon unsweetened cocoa powder, plus more for garnish Amaretti cookies, broken into pieces, for garnish Instructions: Whip the heavy cream in a bowl with a handheld electric mixer until it holds stiff peaks. Set in the fridge. In a large bowl, cream together the mascarpone, sugar, vanilla and 1 1/2 tablespoons amaretto, by hand, using a spatula or wooden spoon. Fold in the whipped cream and set aside. Add the coffee and remaining 1 1/2 tablespoons amaretto to a shallow bowl and set aside. Dip 2 of the ladyfinger halves in the coffee mixture and lay them in the bottom of a 4-ounce glass. Spoon some of the cream mixture over them, sprinkle with some cocoa powder and repeat with another layer of dipped cookie halves, cream and cocoa powder. Repeat the same process with the remaining ingredients in another glass, cover with some plastic wrap and pop them in the fridge to set for a few hours. When ready to serve, sprinkle the tiramisu with the broken amaretti cookies and a little extra cocoa powder.
Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette 2 tablespoons olive oil, plus 2 tablespoons 12 fresh whole sage leaves 2 slices prosciutto, julienned 1 shallot, sliced in rings 1 (750 ml) bottle pinot noir 2 tablespoons balsamic vinegar 2 tablespoons sugar Salt and pepper 12 red baby beets, trimmed 1 (4 to 6-ounce) goat cheese log 6 ounces pistachios, crushed 1 head frisee, torn in bite-size pieces 1 bunch watercress, stems discarded Beet greens, from trimmings 1/4 cup olive oil Instructions: Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon. Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature. With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides. Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.
Crispy Shrimp Cakes with Seaweed Salad 1 pound peeled and deveined medium shrimp 1 cup panko 1 large egg 2 tablespoons sriracha mayonnaise, plus more for serving 1 tablespoon plus 1 teaspoon toasted sesame oil 1 scallion, roughly chopped 1 tablespoon pickled ginger, plus more for serving Kosher salt and freshly ground pepper 3 tablespoons vegetable oil 4 cups mixed baby greens (about 4 ounces) 1 cup prepared seaweed salad (about 2 1/2 ounces) 2 teaspoons rice wine vinegar Instructions: Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes. Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes. Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.
Grilled Pineapple and Chicken Salad 6 (6-ounce) chicken breasts, boneless and skinless Salt and pepper 3 tablespoons olive oil 2 whole pineapples, peeled, cored, and sliced into 3/4-inch slices 3/4 cup walnut oil 2 tablespoons chopped chervil 1 cup minced celery 1/2 cup minced red onion 1 cup chopped roasted walnuts 6 to 8 large nice Bibb lettuce leaves, for serving 1 tablespoon finely chopped parsley 1 quart vegetable oil 10 square wonton wrappers, cut in 1/4-inch strips 2 teaspoons sesame oil Instructions: Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour. Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil. Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.
Roasted Turkey 1( 8 to 10-pound turkey) neck and giblets removed Kosher salt and freshly ground black pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs of fresh herbs, such as; thyme, parsley, rosemary, and sage 2 bay leaves 8 tablespoons unsalted butter (1 stick), melted Serving suggestions: Sage, Sausage and Apple Dressing, recipe follows 16 -ounce bag stuffing cubes 6 tablespoons unsalted butter, plus more for greasing the pan and topping 1 pound fresh sage sausage, casing removed 1 medium onion, chopped 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped 1 to 2 ribs celery with leaves, chopped 1/2 teaspoon kosher salt 3 cups chicken broth, homemade or low-sodium canned 1/4 cup chopped fresh flat-leaf parsley 1/2 cup walnut pieces, toasted (See Note) 2 eggs, beaten Instructions: Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs and bay leaves inside. Set bird on a roasting rack set in a roasting pan; breast side up, and brush generously with half of butter and season with salt and pepper. Tent the bird with foil. Roast turkey for 2 hours. Remove foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more. Remove turkey from the oven and set aside to rest for 15 minute before carving. Carve and serve with dressing. Preheat oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Scallops Wrapped in Bacon 12 slices applewood smoked bacon or other thick-cut bacon 12 (U-10 size) sea scallops 2 tablespoons Essence, recipe follows 1/2 teaspoon salt 12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes Freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle. Preheat a grill to medium-high heat. Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops. When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Combine all ingredients thoroughly.
Cumin Scented Rice 1 1/2 tablespoons butter 1 tablespoon cumin seeds 3 cups uncooked basmati rice 2 small limes, juiced 6 cups cold water 2 teaspoons salt Instructions: Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes. Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
White Rice with Fried Plantains 3 ripe plantains 4 tablespoons unsalted butter 6 cups hot cooked white rice Instructions: Peel the plantains and cut into 1/4-inch slices on the diagonal. Melt the butter in a large skillet over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side. Heap the rice on a platter and top with the browned plantains. Serve hot.
Salted Caramel and Peach Maurittos 4 crepes 1/2 cup salted caramel, such as David's Homemade 1 cup toasted and crushed salted pecans 1 pint peach ice cream Instructions: Spread out the crepes, smear a layer of salted caramel on each and then sprinkle a layer of crushed pecans on the caramel. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 4 ice cream discs. Top each crepe with a disc of ice cream (remove the carton); fold up the crepes around the ice cream. Serve immediately, or wrap and store in the freezer until ready to serve.
Apple Pie Oatmeal with Bruleed Crust 1/2 cup water 2 tablespoons light brown sugar 1/4 teaspoon ground cinnamon 1/2 cup dried cranberries Pinch salt 1 large Granny Smith apple, peeled, cored and cut into medium dice 2 3/4 cups whole milk 1 cup quick cooking Irish oatmeal (recommended: McCann's) 1 teaspoon freshly grated orange zest Pinch salt 2 tablespoons granulated sugar Instructions: For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute. Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal. For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler. Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each. Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.
Chicken Nachos 6 cups blue corn chips 3 cups shredded cooked chicken 1 cup Daisy Brand Sour Cream ¾ cup salsa ¼ cup chopped green onions 1 tablespoon fajita mix 1 tablespoon freshly squeezed lime juice ¾ cup canned black beans, drained and rinsed ¼ cup sliced banana peppers ½ cup sliced black and green olives 1 cup shredded Mexican cheese blend 1 avocado, sliced Instructions: 1.Heat the oven to 400°F. 2.Arrange the corn chips on a large baking tray. 3.In a large bowl stir together the shredded chicken, ¾ cup sour cream, ½ cup salsa, green onions, fajita seasoning mix, and fresh lime juice. Mix well. 4.Spoon the chicken mixture evenly on top of the corn chips. 5.Sprinkle the chicken with the black beans, banana peppers, and olives. Top with shredded cheese. 6.Bake the nachos for 3 to 5 minutes or until the cheese is melted. 7.Garnish with avocado slices, the remaining salsa, and the remaining sour cream. Add the jalapeno peppers for additional flavor, if desired.
Veloute Sauce 3 tablespoons butter 3 tablespoons flour 2 cups chicken stock Salt Freshly ground white pepper Instructions: In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.
Yuca Stuffed Crispy Shrimp with Norman's \Mo J.\ Scotch Bonnet Tartar Salsa 1 cup cooked and mashed yuca 1 Scotch Bonnet, stem and seeds discarded, minced 2 to 3 cloves or peeled garlic, minced Kosher salt and freshly toasted cracked black pepper, to taste 12 very large, fresh shrimp (16 to 20 count) 1 cup seasoned flour 1 egg plus 3 tablespoons water, beaten together to make an egg wash 2 cups panko, Japanese bread crumbs Peanut oil, for frying Scotch Bonnet Tartar Salsa, recipe follows Slaw, recipe follows Norman's \Mo. J\, recipe follows 3 egg yolks 1 tablespoons champagne vinegar 1 teaspoon pickling juice from the Scotch Bonnets 1/2 cup virgin olive oil 1/2 cup canola oil 1 1/2 tablespoons pickled Scotch Bonnets, recipe follows 3 tablespoons sweet butter pickles, diced small 2 tablespoons red onion, peeled and diced small 1 hard cooked egg yolk, yolk sieved, white chopped small Kosher salt and freshly cracked black pepper, to taste 1 1/2 cups fresh hearts of palm, peeled and very thinly sliced 1/4 cup jicama, peeled and julienned 1/4 red bell pepper, stem and seeds discarded, julienned 1/4 yellow bell pepper, stem and seeds discarded, julienned 1 Scotch Bonnet chile, stem and seeds discarded, minced 1/2 small red onion, peeled and julienned 3 scallions, trimmed and finely chopped 1/2 cup virgin olive oil 1/4 cup freshly squeezed orange juice 1 teaspoon, freshly toasted and ground coriander 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper Kosher salt, to taste Instructions: Combine the mashed yuca with the Scotch Bonnet, garlic, salt and pepper and set aside. Leave the tail on the shrimp, peel and de-vein. Butterfly cut the shrimp. Take about 3/4 of a tablespoon of the yuca mash per shrimp and stuff the cavity of the butterfly cut, packing it firmly into place. Repeat with the remaining shrimp. Dust the stuffed shrimp first in the flour, then the egg wash, and then the panko. Repeat with remaining shrimp. Set them all aside on a plate. Heat a large heavy skillet with peanut oil until very hot (350 degrees). When the oil is hot lay the shrimp in it and cook until golden and cooked through. Remove them to a plate with an absorbent towel. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on the plates. Lift some of the prepared Slaw onto the center of the plates. Spoon or ladle some of the \Mo. J.\ directly onto each shrimp. ; Put the egg yolks in an electric blender and beat until pale. Whisk in the vinegar and the pickling juice. Now add the olive and canola oil very slowly until it is all incorporated. Remove the mixture to a bowl and add the pickled bonnets, sweet butter pickles and red onion. Stir in the hard cooked egg. Season to taste. Reserve covered and refrigerated until desired. ; Mix the hearts of palm, jicama, bell peppers, chile, onion, and scallion together in a large bowl and set aside. In another bowl mix the olive oil, orange juice, coriander, sugar, black pepper, and salt together. Pour over the slaw and mix well. Norman's \Mo. J.\: 6 cloves raw, peeled and minced garlic 1 to 2 Scotch Bonnet chilies, stem and seeds discarded, minced 1/2 teaspoon kosher salt 2 teaspoons, whole and freshly toasted cumin seeds 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry vinegar Kosher salt and pepper, to taste Mash the raw garlic, chiles, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment. Now heat the olive oil until fairly hot and pour it over the garlic/chile mixture and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with the salt and pepper, to taste and set aside until ready to use. Pickled Scotch Bonnets: 8 ounces whole Scotch Bonnet chiles, stem on and seeds intact 6 cloves garlic, thinly sliced 1 tablespoon mustard seeds 1 tablespoon dill seeds 6 small bay leaves 1 cup apple cider vinegar 1 cup champagne vinegar 1 cup water Make a small, thin slit in each Scotch Bonnet to aid the pickling process. Place the chiles and garlic in a bowl and set aside. Place the remaining ingredients in a non-reactive saucepan and bring to a boil over medium heat. Pour the boiling mixture over the chiles and garlic, and weigh them down with a plate so they are completely submerged. Let cool. Transfer the chiles and the liquid to an airtight jar or container and keep refrigerated for up to a month.
Oyster Po'Boy with Anita's Remoulade 1 cup mayonnaise 2 tablespoons chopped fresh parsley 1 tablespoon lemon juice 1 tablespoon Creole Mustard, recipe follows 2 teaspoons minced garlic 1 teaspoon Creole seasoning 1 teaspoon hot paprika 1 teaspoon tomato paste 2 stalks celery, finely diced Salt and freshly ground black pepper 2 cups all-purpose flour 1 cup cornmeal 1 tablespoon Creole seasoning 1 teaspoon ground black pepper 1 teaspoon salt 2 cups shucked oysters, drained (about 20 oysters) Vegetable oil, for frying 2 hoagie rolls, split 1 cup shredded lettuce 1 beefsteak tomato, sliced 1 cup distilled white vinegar 1/2 cup whole yellow mustard seeds 4 cloves garlic, chopped 2/3 cup whole-grain Dijon mustard 1/4 cup honey 1/4 cup Dijon mustard 2 tablespoons prepared horseradish 2 tablespoons brown sugar 2 teaspoons kosher salt Pinch cayenne Instructions: For the remoulade: In a medium bowl, whisk together the mayonnaise, parsley, lemon juice, Creole Mustard, garlic, Creole seasoning, paprika, tomato paste and celery. Season with salt and pepper and set aside until ready to serve. For the po'boys: Mix together the flour, cornmeal, Creole seasoning, pepper and salt. Dredge the oysters through the flour mixture. Shake off any excess flour, and rest the oysters on a plate. Fill a cast-iron skillet or heavy-bottomed pan with 1-inch oil. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Fry the oysters until golden and crispy, turning as they cook to ensure even color, about 2 minutes. Drain on a paper-towel-lined plate. Spread each side the rolls with some remoulade. Divide the oysters between the rolls. Top with some lettuce and tomatoes to serve. In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes. Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.
Quick Paella with Chorizo, Shrimp and Chicken 2 tablespoons olive oil 1 cup sliced chorizo (about 8 ounces) 1 pound boneless, skinless chicken thighs, cut into cubes 1 cup chopped Spanish onions (about 1 large) 2 tablespoons finely minced garlic One 8-ounce box Spanish rice 1 tablespoon tomato paste Pinch of saffron threads 1/2 cup white wine 1 cup low-sodium chicken stock 8 ounces peeled, tail-on medium shrimp 8 ounces mussels 1 cup frozen peas Kosher salt and freshly ground black pepper 1 cup sliced scallions Instructions: In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes. Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done. Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
Tea Salmon in the Garden with Lemon 1/3 cup Lapsang Souchong tea 1/3 cup balsamic vinegar 3 tablespoons butter 10 shallots, peeled and thinly sliced 2 tablespoons sugar Pinch salt Big pinch pepper 8 wooden skewers, presoaked in warn water for at least 2 hours 24 ounces skinless, boneless salmon, cut into long ribbon shapes 1/2 cup freshly squeezed lemon juice 3 tablespoons Champagne vinegar 2 shallots, peeled and sliced 1 bay leaf, broken 1 teaspoon freshly cracked black pepper 3 tablespoons heavy cream 1/2 pound butter, cut into small pieces and kept very cold 1 cup red wine vinegar 1/2 cup soy 1/2 cup dark roasted sesame oil 1/2 cup chopped cilantro leaves 1/2 cup hot chile oil 3 tablespoons peeled, chopped ginger 3 tablespoons, minced garlic 1 1/2 tablespoons sugar Instructions: For the tea and fish: Soak the dried tea in the balsamic for a minimum of 30 minutes before proceeding with the next step. Heat a medium sized shallow saucepan. Add the butter and allow to foam briefly. Now scatter the shallots across the bottom of the pan and stir occasionally to coat them. When the shallots are caramelized, add the sugar and stir again. Now add the tea and balsamic and stir. Allow the vinegar to reduce almost completely. Season with salt and pepper. Remove to a bowl and allow to cool. Lay the ribbon cuts out on a cutting board. Take the prepared salmon and keep the best looking side down. Sprinkle or rub the tea mixture sparingly down the length of each ribbon. Roll the ribbons up into a tight circle and secure them with a skewer from the 12 o'clock to 6 o' clock position and the 3 to 9 o'clock position. Refrigerate until ready to grill them. Note: The tea mixture without the fish can be made up to a week in advance and stored in the refrigerator For the lemon: Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper in a small, heavy, nonreactive saucepan and bring it to a simmer over a medium heat. Allow the liquid to reduce until only about 3 ounces remain. Now add the cream. Once it boils, whisk in the butter, a bit at a time until it is incorporated. Strain the sauce through a fine meshed strainer and keep in a warm place; Vinaigrette for the garden: Mix all of the above ingredients together and set aside. For the garden: An assortment of 8 cup mixed vegetables with an Asian aesthetic. I like to use a mix of cucumbers, purple cabbage, red and yellow bell peppers, blanched snow peas, blanched asparagus spears, bean sprouts and shiitake mushrooms. Peanut oil or canola oil for sauteing the vegetables: For the dish: When you are almost ready to eat, fire up a hot grill. Grill the spirals until just done, about 4 to 5 minutes. Meanwhile heat a large wok or skillet until very hot. Add the oil for stir frying the vegetables. Add the vegetables and cook briefly together. Add enough of the vinaigrette to lightly dress them. (Reserve any extra in the refrigerator for another time.) Season to taste. Place the cooked fish in the center of four plates. Remove the skewers. Spoon some of the prepared lemon butter around the fish. Mound the vegetables over the fish. Serve.
Green Chicken Finger Sandwiches 1 1/2 cups panko breadcrumbs 2 teaspoons matcha powder 1/2 cup flour 1 teaspoon salt 2 eggs 1 pound chicken tenders (about 12 tenders) 1/4 cup sliced almonds 12 split-top hot dog buns Ketchup Instructions: Preheat the oven to 400 degrees F. Line a straight-sided baking sheet with parchment paper. In a pie plate or shallow bowl, mix together the panko and matcha powder. In a separate bowl, mix the flour and 1/2 teaspoon of the salt. Beat the eggs in a third shallow bowl. One tender at a time, dredge the chicken in the seasoned flour, then in the egg, and then in the matcha panko. Place the breaded tenders on the prepared baking sheet. Brush an almond slice with a little beaten egg and place it on the tip of a tender \finger.\ Repeat with almond slices for the remaining tenders. Bake the tenders until lightly golden and cooked through, 12 to 15 minutes. Sprinkle with the remaining 1/2 teaspoon salt. Place 1 tender in each hot dog bun and squirt ketchup \blood\ over the fingers.
Pickled Ginger 1 (3-inch) piece fresh ginger 2 tablespoons distilled white vinegar 2 tablespoons rice wine vinegar 3 tablespoons sugar Pinch red pepper flakes Salt to taste Instructions: Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.;
Creamy Cheesecake with Cranberry Compote 1 stick (8 tablespoons) unsalted butter, melted 2 cups graham cracker crumbs (from about 18 whole crackers) 2 tablespoons plus 2 teaspoons sugar Pinch fine salt Three 11.5-ounce containers whipped cream cheese, at room temperature 1 1/4 cups sugar One 16-ounce container sour cream, at room temperature 1 cup heavy cream 1 teaspoon pure vanilla extract 4 large eggs, at room temperature 1 cup sugar 1/2 cup dried cranberries 3 cups frozen cranberries, thawed Instructions: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet. For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle). Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven. Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight. For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.) For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.
BBQ Chicken Flatbread 1 cup shredded rotisserie chicken 1/4 cup BBQ sauce 2 store-bought flatbreads 1/2 cup shredded provolone 1/2 small red onion, cut into half-moons 1/4 cup jarred jalapeno slices 1 habanero pepper, thinly sliced 2 tablespoons ranch dressing, or to taste 1/4 cup fresh cilantro leaves Instructions: Preheat the oven to 400 degrees F. Toss the chicken in half of the BBQ sauce to coat in a bowl. Place the flatbreads onto a baking sheet. Divide the other half of the BBQ sauce between the 2 flatbreads. Spread, leaving a slight edge all the way around the flatbreads. Top each with half of the provolone, chicken, red onion, jarred jalapenos and habanero pepper. Bake until the flatbreads are golden and the cheese is melted, 10 to 12 minutes. Transfer to a cutting board and drizzle over the ranch dressing. Garnish with the cilantro and slice.
Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree 1 1/2 cups soy sauce 3/4 cup rice wine vinegar 1/2 cup canola oil 3 teaspoons sambal 10 scallions, whites minced and greens sliced, separated 6 cloves garlic, smashed and minced One 3-inch piece fresh ginger, peeled and grated 40 large peeled and deveined shrimp, tails off 2 cups edamame One 10-ounce log goat cheese 1 lemon, zested and juice of half Kosher salt Olive oil, for grilling 3 baguettes, cut in 1/2-inch rounds Whole cloves garlic, for rubbing bread Instructions: For the marinade: To a bowl, add your soy sauce, rice wine vinegar, oil, sambal, scallion whites, garlic and ginger. Stir to combine. Add the shrimp to the marinade, toss and set aside. For the edamame-goat cheese puree: To the bowl of a food processor, add in your edamame, goat cheese, lemon zest and juice and salt to taste. Process to thoroughly combine. Taste and adjust seasonings as needed. Preheat a grill on high. Dip a paper towel in some oil and rub down your grill to create a nonstick surface. Remove the shrimp from the marinade, shake dry and place onto the grill. Cook until slightly charred and pink on the outside, 2 to 3 minutes on each side. Remove the shrimp from the grill and set aside to cool slightly. Slice in half lengthwise and set aside until ready to plate. Grill the bread on both sides until grill marks form, 2 to 3 minutes on each side. Remove the bread from the grill and rub with the whole garlic cloves. Spread about 1 tablespoon of the edamame-goat cheese spread on each crostino. Top with 2 pieces of the shrimp. Garnish with the green portion of the scallions and serve.
Mixed Vegetable Inari Sushi 1 tablespoon rice vinegar 1 tablespoon sugar 1 cup short-grained sushi rice 1 cup plus 1 tablespoon water 1 tablespoon kosher salt 1 medium-small carrot, diced 3 ounces shiitake mushrooms (about 9), stemmed and diced 1/2 teaspoon dark sesame oil 2 tablespoons sesame seeds, toasted 1/2 kirby cucumber, peeled, seeded, and diced 1 ounce Japanese yellow pickled daikon (about a 2-inch-long piece), diced 1 teaspoon freshly squeezed lime juice 1/4 teaspoon finely grated lime zest 12 prepared deep-fried tofu pockets (inari-age), patted dry on paper towels and opened Daikon radish sprouts, for garnish, optional Ground sasho pepper, as needed (see Cook's Note) Instructions: Whisk the vinegar and sugar together in a small bowl and set aside. Combine the rice, water, and 1 teaspoon salt in a small saucepan with a tight-fitting lid. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Bring to a boil, lower the heat to low, and simmer, covered, for 20 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel. Pour about 1 inch of water into a large saucepan and set up a collapsible steamer inside. Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes. Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons salt, sesame oil, and sesame seeds, and stir to combine. Let cool. When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice, and lime zest and toss to combine. Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture. Set a small bowl of water beside you. Lightly wet your hands and form the vegetable rice into 12 small football-like shapes. Stuff the rice into the tofu pockets and press the sides together. Stuff a few tuffs of radish sprouts in the sides, if using. Stand the tofu packages up on a serving platter and sprinkle with the sansho. Serve with pickled ginger, wasabi, and soy sauce. Serving suggestions: Pickled ginger, wasabi, and soy sauce.
Chicken Stock Bones from 2 chickens, chopped into pieces 1 small carrot, peeled, trimmed, and cut into 1-inch slices 1 small onion, peeled, trimmed, and quartered 1 small celery stalk, trimmed, and cut into 1-inch slices Stems from 1 bunch parsley 3 to 4 green leek leaves, sliced (optional) 1 sprig fresh thyme 1 bay leaf 1 teaspoon whole white peppercorns Mushroom scraps (optional) Tomato scraps (optional) 4 quarts water, approximately Instructions: In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
Sauteed Veggies for Steak 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 pound large white mushrooms, sliced 1 red bell pepper 1 yellow bell pepper 1/2 large red onion Salt and pepper 2 tablespoons Cilantro-Lime Butter, recipe follows 2 sticks butter 3 tablespoons finely chopped cilantro leaves 1 lime, juiced and zested Instructions: Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add sliced mushrooms and let them brown. While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them into your garbage bowl. Cut peppers in quarters lengthwise, then slice across. Cut onion in half and peel it. Cut off ends and cut the half onion in half-again lengthwise, then slice the onions across. Add peppers and onions to mushrooms and season with salt and pepper. Cook veggies another 3 to 5 minutes, stirring often, until the veggies are just tender but still have a little crunch left to them and lots of bright color. Remove veggies from the heat and add 2 tablespoons of cilantro-lime butter. Toss veggies to melt butter then serve. Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap. Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
Wasabi-Saki-Tini Powdered wasabi Ice 1 1/4 ounces favorite vodka 1 1/4 ounces sake (if you don't have access to sake, just add more vodka and pray) Ginger-stuffed olives (take out pimento add pickled ginger) Instructions: Rim a small portion of a chilled martini glass with powdered wasabi. In a martini shaker, add ice, vodka and sake and shake vigorously to combine. Pour into arimmed martini glass and garnish with ginger-stuffed olives. This is a great martini drink for bachelor parties, bridal showers, or any occasion. (It's up to you if you go for the wasabi on the side.... good luck)
The One With Rachel's Thanksgiving Trifle 4 large egg yolks 1/2 cup sugar 3 tablespoons cornstarch 2 cups whole milk 1 teaspoon vanilla extract 2 cups heavy cream One 13-ounce package chocolate fudge sandwich cookies 1/4 cup shaved coconut 2 to 3 tablespoons round green candy-coated chocolate pieces Two 3-ounce packages soft ladyfingers 3/4 cup seedless raspberry jam 1 1/4 cups whole raspberries 1 large banana, sliced into rounds Instructions: For the custard layer: Combine the egg yolks, sugar and cornstarch in a bowl and whisk until combined. Set aside. Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 1/2 hours. For the whipped cream layer: Whip the heavy cream in the bowl of an electric mixer until stiff peaks form. Refrigerate until ready to use. For the \beef\ layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces. For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely. Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries. Spoon the cookie crumb \beef\ layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.
Horchata Rice Pudding 1 cup Arborio rice, rinsed 1/2 cup white sugar 2 1/2 cups almond milk 2 1/2 cups rice milk 1 cinnamon stick 1/4 teaspoon freshly ground nutmeg 1 vanilla bean 1/4 cup turbinado sugar (recommended: Sugar in the Raw) Instructions: In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture. Put the saucepan over low heat and simmer the rice until it turns very soft and achieves a thick, pudding-like consistency, about 30 to 40 minutes. Be careful not to bring the rice to a full boil. Remove the cinnamon stick and vanilla bean pod. Divide the mixture between 8 (7-ounce) ramekins and chill until cool. Sprinkle some of the turbinado sugar over the top of each ramekin. Using a blowtorch, caramelize the pudding tops until they are golden brown. If you do not have a blowtorch, arrange the ramekins on a sheet pan and put under a broiler until the sugar has caramelized, about 1 to 2 minutes.
Dan Dan Sesame Noodles 1/2 pound thin egg noodles such as angel hair or spaghettini 3 cups grated carrots 2 cups bean sprouts, rinsed and drained 2 cups minced scallion greens 8 cloves garlic 2 one-inch square knobs fresh ginger 1 teaspoon crushed red pepper or dried chile flakes 6 tablespoons Chinese toasted sesame paste, mixed well before adding (Available at Asian markets. You cannot substitute tahini paste.) 4 tablespoons toasted sesame oil 5 tablespoons soy sauce 1/4 cup rice wine or sake 1 1/2 tablespoons Chinese black vinegar or Worcestershire sauce 1 1/2 tablespoons sugar 6 tablespoons chicken broth or water Instructions: Bring 3 quarts of water to a boil, add the noodles, and cook about 5 to 6 minutes, or until near-tender, drain in a colander, rinse lightly to remove the starch, and drain again thoroughly in a colander. Arrange the cooked noodles in the bottom of a large serving bowl. Arrange the carrots, bean sprouts, and minced scallion greens in separate concentric circles on top of the noodles. Spoon the Spicy Sesame Dressing on top or serve on the side. Spicy Sesame Dressing: Drop the seasonings of the Spicy Sesame Dressing in descending order into the feed tube of a food processor fitted with a steel blade while the machine is running. Mix together to a smooth sauce- it should be the consistency of heavy cream.
Cheese Course 1 wedge (about 8 ounces) Parmigiano-Reggiano 1 wedge (about 8 ounces) Fontina or Taleggio 1 wedge (about 6 ounces) Gorgonzola 1 tablespoon honey 8 fresh figs, quartered 1 cluster seedless red grapes 1 cluster seedless green grapes 1 cup dates 1 cup dried apricots 1 cup whole shelled walnuts or pecans, toasted 1 loaf ciabatta, sliced Instructions: Arrange the cheeses together on 1 very large platter, or separately on small platters. Drizzle the honey around the Gorgonzola cheese. Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter. Arrange the rest of the fruit and nuts on another platter. Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate.
Pork Chops with Sauce Piquant 4 teaspoons garlic, minced 4 teaspoons fresh lime, minced 4 teaspoons fresh sage, minced Salt and pepper to taste 4 1-inch thick rib pork chops Flour for dredging the chops 2 tablespoons olive oil 1 tablespoon unsalted butter 1 cup onion, minced 1/2 cup dry white wine 1 1/2 cups beef broth 2 tablespoons tomato paste 1/4 cup pitted olives, sliced 2 tablespoons drained capers, chopped 2 teaspoons Dijon mustard 2 tablespoons fresh parsley, minced Instructions: In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight. Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter. Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.
White Chocolate Dipped Cookies with Peppermint Drizzle 2 (14-ounce) boxes white fudge covered cookies 2 cups powdered sugar 1 tablespoon meringue powder 2 tablespoons red food coloring 1 teaspoon peppermint extract Instructions: Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside. In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag. Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.
Homemade Chocolate Syrup 6 ounces semisweet chocolate, chopped 1/3 cup honey Instructions: Put the chocolate, honey and 1/3 cup water in a medium microwave safe bowl and microwave in 30-second intervals, stirring until the chocolate is melted and smooth. Cool. Stir into warm or cold milk or coffee.
Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko 3 cups short grain rice 3 3/4 cups water 1/2 cup rice wine vinegar 3 tablespoons mirin 3 tablespoons sugar 2 tablespoons lemon juice 1 tablespoon sambal 1 teaspoon garlic 3 egg yolks* 1 cup canola oil Salt Pepper 1/2 cup rice flour 1/2 cup all-purpose flour 1 teaspoon salt 2 cups club soda 12 medium sized shrimp, peeled, deveined with tail removed 4 sheets nori Sushi rice Sambal aioli 1 cup julienne cucumber 1/2 cup julienne red bell pepper 1/2 cup wasabi tobbiko Instructions: For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes. For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate. On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.
Chef 3/4 cup plus 2 tablespoons 20 percent bran wheat flour 1/2 cup spring water Pinch moist yeast or dry yeast 3/4 cup plus 2 tablespoons 20 percent bran wheat flour 1/2 cup spring water 3/4 cup plus 2 tablespoons 20% bran wheat flour 1/2 cup spring water Instructions: Day 1: Combine the flour, water and yeast in a tall 2 or 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour, but don't add more flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid, and let stand in a moderate (about 70 degrees) place for about 24 hours. Day 2: The chef will now have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover and place in a moderate (70 degrees), draft-free place for 24 hours. Day 3: The chef will now have the texture of a thick batter. It will have almost doubled in volume and be quite bubbly. Taste it! It will have a pronounced musty, but not bitter, flavor. The scent will be aggressively vinegary -- that's fine. Hold the container and notice the network of tiny bubbles throughout the chef. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high.) Lift up the spoon slowly and notice the texture of the chef. It will attach itself to the spoon in sticky, gummy strands. With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degrees) draft-free place for 24 hours. The chef may rise and fall, but as long as It doubles at some point during this period, it's fine. The chef is now ready to transform into levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days. Learn more about the chef, including how to nourish and maintain it, in Dan Lieder's book \Bread Alone\.
Minted Mango-Berry Cobblers with Chai Biscuits and Fresh Ginger Cream 3/4 cup unbleached all-purpose flour, plus 2 tablespoons, for work surface 2 tablespoons cake flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons chai spice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon sea salt 2 teaspoons pure vanilla extract 3/4 teaspoon mango extract 3 tablespoons cold unsalted butter, cut in small cubes 1 tablespoon cold butter-flavored shortening 3 to 4 tablespoons ice water 4 ounces cream cheese, at room temperature 1/4 cup fat-free vanilla yogurt 2 tablespoons confectioners' sugar 1 tablespoon finely grated fresh ginger, including juices 2 teaspoons minced crystallized ginger 1/2 teaspoon organic coconut extract 1/4 teaspoon almond extract 3 cups peeled, pitted and diced fresh mango (about 2 mangoes) 1 cup trimmed and sliced fresh strawberries 1/2 cup fresh blueberries 3 tablespoons fresh lemon juice 3 tablespoons cornstarch Scant 1 tablespoon sugar 1/4 cup chopped fresh mint leaves Cooking spray 1 egg beaten with 1 teaspoon cold water, for egg wash 3 tablespoons toasted sliced almonds Fresh mint sprigs, for garnish, optional Instructions: Preheat the oven to 450 degrees F. For the biscuits: Add both flours, sugar, baking powder, chai spice, cinnamon, nutmeg, allspice and salt in the bowl of a food processor. Sprinkle with both extracts and pulse to combine. Add the butter and shortening and pulse 6 to 8 times until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dry ingredients are just moistened. Remove the dough from the processor bowl, flatten into a disk shape, wrap tightly with plastic wrap and refrigerate for 30 to 40 minutes. For the cream: Whip the cream cheese and yogurt in a medium bowl with an electric mixer until light and fluffy. Beat in the sugar, fresh ginger, crystallized ginger and both extracts until evenly combined. Cover with plastic wrap and refrigerate until serving. For the cobblers: Add the mangoes, strawberries, blueberries, lemon juice, cornstarch, sugar and mint to a large bowl and stir to combine. Lightly spray 6 (8-ounce) baking bowls with cooking spray. Evenly divide the fruit mixture into the bowls and arrange on a rimmed baking sheet. Roll out the reserved dough, on lightly floured marble or a flat surface, to 1/4-inch thickness. Cut the dough into 6 rounds or decorative shapes slightly smaller than the width of the bowl. Put 1 piece of dough on top of each cobbler. Brush the dough evenly with egg wash. Bake the cobblers for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pastry is lightly browned and the fruit is tender and bubbling on the edges, about 5 to 7 minutes longer. Remove from the oven and transfer the bowls to a wire rack. Let cool for 20 to 25 minutes before serving. Dollop ginger cream on each cobbler and sprinkle with toasted almonds. Garnish with mint sprigs, if desired, and serve.
Eggnog Cookies 8 ounces unsalted butter, at room temperature 1 cup light brown sugar, lightly packed 1/4 cup granulated white sugar 8 egg yolks 2 tablespoons molasses 2 tablespoons whole milk 2 tablespoons brandy 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 whole nutmeg Instructions: Preheat the oven to 375 degrees F. Cut the butter into 1/2-inch cubes and place into the bowl of an electric mixer. Add the brown sugar and white sugar and cream using the paddle attachment just until smooth, about 2 minutes. You do not want to create a lot of air. Turn the mixer to low and add the egg yolks, one at a time, until just incorporated. Add the molasses, milk and brandy and mix just to combine. In a separate bowl, add the flour, baking soda, salt, cinnamon and allspice. Mix with a fork just to combine. With the mixer running on low speed, add the flour to the egg mixture in a steady stream and mix until just combined. Line 2 baking sheets with parchment paper or silicone mats. Using a 1/4 cup measure or scoop, place 6 balls of dough evenly spaced on each baking sheet. (You can do twenty-four 1-ounce balls if you prefer smaller cookies.) Do not press down. Grate nutmeg over the top of each ball of dough until there is an even dusting of nutmeg. Place in the oven and bake for 9 minutes. Rotate the baking sheets (from top to bottom) halfway through the cooking to achieve even baking and color. Remove from the oven when golden brown and still soft in the center, after about 9 minutes. Slide the cookies with the parchment paper onto a cooling rack. Once cool, carefully remove from the paper and enjoy. These cookies are amazing eaten warm. Like a cup of holiday eggnog! Happy Holidays!
Blue Corn Fried Chicken with Malt Vinegar Aioli 1 cup hot sauce 1/2 cup Dijon mustard 1 tablespoon garlic powder 1 tablespoon smoked paprika 12 chicken legs Vegetable shortening, for frying 4 cups all-purpose flour 3 cups fine ground blue cornmeal 1/2 cup cornstarch 2 tablespoons poultry seasoning salt 2 tablespoons freshly ground black pepper Malt Vinegar Aioli, recipe follows 1 cup malt vinegar 4 egg yolks Juice of 1 lemon 2 teaspoons kosher salt, plus more to taste 1 1/2 cups canola oil Instructions: In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika. Toss the chicken legs in the mixture to coat. Cover and refrigerate overnight. When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature. In a deep saute pan with tall sides, over medium-high heat, add the shortening until you have enough to fill halfway up the sides of the pan. Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F. In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper. Remove the chicken from the marinade, shaking off excess and dredge the chicken in the flour and let rest about 5 minutes to let the flour soak in. Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides. Be careful not to overcrowd the pan. Transfer the chicken to a rack fitted over a sheet pan and finish the chicken in the oven until internal temperature of 165 degrees F, about 10 minutes. In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half. Remove the saucepan from the heat and set aside to cool. In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt. With a large whisk, begin to beat the egg yolks until they begin to get frothy. Slowly add the oil while whisking vigorously until creamy and thick. Gently whisk in the malt vinegar reduction. Taste the aioli, and season with salt, if needed. Serve the aioli alongside the fried chicken.
Sweet and Smokey Spanish-Style Ham One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 1/3 cup light brown sugar 1/4 cup sweet smoked paprika (pimenton) 2 tablespoons garlic powder 2 teaspoons dried oregano 1/2 cup extra-virgin olive oil 2 tablespoons Dijon mustard Instructions: Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound. Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste. Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.
Maple Cream Cheese Pots de Creme 6 egg yolks 3/4 cup real maple syrup 1 cup heavy cream 3/4 cup milk 1/2 cup cream cheese, at room temperature Pinch ground cinnamon Instructions: Preheat the oven to 325 degrees F. In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup. Set aside. In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan. Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins. Place all the cups into a roasting pan and fill it halfway with hot water. Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes. Chill completely before serving.
Dill Bread 2 cups milk 1/3 cup sour cream 1/4 cup minced fresh dill 3 tablespoons unsalted butter, plus more for the pan 2 tablespoons sugar One 1/4-ounce package active dry yeast 5 cups all-purpose flour 1 tablespoon fine salt Vegetable oil, as needed Instructions: In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes. Meanwhile, in large bowl, whisk together the flour and salt. Set aside. Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours. Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes. Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes. Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
Flu-Fighter Cookies 2 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Pinch of ground cloves 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup packed dark brown sugar 2 large eggs 1/4 cup molasses 1/4 cup low-fat plain Greek yogurt 1 tablespoon freshly grated ginger 2 teaspoons finely grated lemon zest (about 1 lemon) 1/2 cup old-fashioned oats 1 1/4 cups golden raisins 1 1/4 cups dried cranberries 1 1/4 cups roughly chopped walnuts, toasted Instructions: Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside. Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
Spaghetti and Meatballs 2 tablespoons, plus 1 cup pure olive oil 4 cloves garlic, finely chopped 2 large eggs 1/4 cup finely chopped fresh flat leaf parsley 1/3 pound ground chuck 1/2 pound ground veal 1/2 pound ground pork butt 1/2 cup freshly grated Parmesan 1/4 cup dried bread crumbs (made from fresh white bread) Salt and freshly ground black pepper 1/4 cup pure olive oil 2 medium Spanish onions, finely chopped 4 to 6 cloves garlic, rubbed to paste 1 teaspoon red chili flakes 1/4 cup tablespoons tomato paste 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk 2 small Cubano peppers, whole, with some knife slits 16 sprigs fresh flat-leaf parsley 1 pound (number 8 or 9) spaghetti, cooked al dente 3 tablespoons freshly chopped basil leaves Wedge Parmigiano-Reggiano Fresh parsley sprigs, for garnish Instructions: For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes. Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels. Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds. Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer. Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.
Peas with Shallots and Pancetta 2 tablespoons olive oil 1/2 pound pancetta, cut into small dice 3 shallots, halved and thinly sliced Pinch red pepper flakes 1 pound frozen peas, thawed Instructions: Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels. Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
Spicy One-Skillet Lasagna 2 tablespoons extra-virgin olive oil 1 1/2 pounds spicy Italian sausage, casings removed 3 shallots, finely minced 3 cloves garlic, finely minced 2 teaspoons grated lemon zest (from 2 lemons) 1/2 teaspoon red pepper flakes 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces 1 1/2 teaspoons kosher salt One 25-ounce jar marinara sauce 8 ounces no-boil lasagna noodles 1 1/2 cups grated Parmesan 1 pound fresh mozzarella, dried well and torn into large chunks 1/2 cup grated Gruyere Instructions: Preheat the oven to 375 degrees F. In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat. Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere. Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.
Zucchini Pancakes 2 medium zucchini (about 3/4 pound) 2 tablespoons grated red onion 2 extra-large eggs, lightly beaten 6 to 8 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Unsalted butter and vegetable oil Instructions: Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Cheesy Au Gratin Potatoes 2 tablespoons softened salted butter 8 large russet potatoes, cleaned 3 cups heavy cream 1 cup whole milk 1/4 cup all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups grated fontina cheese 6 ounces queso blanco, grated 1 1/2 cups grated white Cheddar 2 tablespoons sliced fresh chives Instructions: Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter. Dice the potatoes and place in the prepared baking dish. Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes. Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.
Egyptian Lentils and Rice (Koushry) 1 cup small lentils (French de Puy or black) 1 1/2 cups boiling water 2 1/4 cups boiling water 1/2 teaspoon salt 2 teaspoons butter 1 cup long grain rice 1 large onion, finely diced 2 tablespoons olive oil Salt and pepper Instructions: For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
Duntreath Roast Grouse 1 grouse per person Apples Butter Salt Black pepper, freshly ground Streaky bacon rashers Instructions: Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in 1/2 inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 degrees F for 45 minutes. Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 degrees and roast for 10 minutes to brown the birds.
Honey Lemon-Drop Martini 1/2 cup honey 1/2 cup warm water 1 cup fresh lemon juice (5 to 6 lemons) One-half 750-milliliter bottle vodka or gin (14 ounces) Lemon wheels, for garnish Instructions: For the honey syrup: Whisk together the honey and water in a small saucepan over medium heat. Bring to a simmer and stir until dissolved, about 1 minute. Cool and store in an airtight container for up to 2 weeks. For the martinis: Stir together the lemon juice, vodka or gin, 3/4 cup honey syrup and 1 1/2 cups water in a carafe or pitcher. Wrap and refrigerate until chilled, 3 to 4 hours. When ready to serve, pour into chilled martini glasses and garnish with lemon wheels.
Alien Cookie Surprise 1 cup (2 sticks) butter, at room temperature 1 cup granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus additional for dusting 1 teaspoon salt 1/2 cup chocolate chips 2 teaspoons unflavored gelatin powder 1/4 cup water 2 tablespoons bourbon 1 cup whole milk 3 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 2 tablespoons cream cheese 2 1/2 cups dark chocolate discs, melted 3/4 cup granulated sugar 2 tablespoons glucose syrup or corn syrup 3/4 cup heavy cream 1 tablespoon chopped fresh rosemary 2 tablespoons melted milk chocolate 1 tablespoon butter 1 teaspoon meringue power 1 tablespoon warm water 1 cup confectioners' sugar 1 drop green food coloring 1 drop black food coloring Instructions: For the vanilla sugar cookies: In a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar until light, fluffy and blended. Add the egg and vanilla extract and mix until combined. Adjust the mixer to low speed; mix in the flour, 1 cup at a time, until well incorporated, and then the salt. Remove the dough from the mixer, wrap in plastic wrap and refrigerate for 2 hours. Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and roll out 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin. Line a baking sheet with parchment paper and set aside. Use an oval cookie cutter to cut out 24 cookies, placing 12 of the cookies on the prepared baking sheet. Top each of the cookies on the baking sheet with 1/2 teaspoon of the chocolate chips, then top each with a second oval-shaped piece of cookie dough, pressing the edges to seal. Bake until the cookies are beginning to brown around the edges, 8 to 12 minutes. Let cool to room temperature. For the cinnamon-cream cheese-bourbon jelly: Meanwhile, place the gelatin powder in a small bowl and stir in the water until the gelatin is dissolved. Let sit for 5 minutes, then add the bourbon and mix until combined. Place the milk in a small saucepan over medium heat and bring to a boil. Remove from the heat and add the sugar, cinnamon and vanilla. Mix well with a hand-held blender. Add the cream cheese and mix until the mixture has a nice and creamy consistency. Add the gelatin mixture and mix until well combined. Pour into an 8-inch square pan and refrigerate until the jelly is set and completely firm to the touch, about 1 hour. With the oval cutter, cut out 12 pieces of the jelly and place on top of the sugar cookies. For the rosemary bonbons: Fill a pastry bag with the melted dark chocolate disc. Pipe the chocolate into the shell chocolate mold; tap the mold to remove any air bubbles. Flip the mold over, tap out any excess chocolate, and then scrape the top of the mold to remove any excess chocolate. Refrigerate the mold until the chocolate is hard, about 20 minutes. Meanwhile, place the granulated sugar and glucose syrup in a medium saucepan over medium heat. Cook until the sugar dissolves and turns into a light caramel. Add the heavy cream and rosemary and cook until the caramel comes to a boil; remove from the heat and let the mixture cool. Strain the caramel through a fine-mesh sieve, add the melted milk chocolate and butter, and blend with a hand-held blender. Spoon the caramel mixture into a pastry bag and fill the remainder of the cavities on the chocolate mold. Place the mold in the refrigerator for 20 minutes, then top off with another layer of dark chocolate. Let sit at room temperature for about 15 minutes, then release the chocolates from the mold. For the royal icing: Mix together the meringue powder and water in a bowl. Add the confectioners' sugar and mix until fluffy, about 3 minutes. Adjust the consistency with more water as needed. Divide the icing between 2 bowls. Add the green food coloring to 1 bowl and the black to the other; mix well. Fill 2 pastry bags with the icings. Decorate the bonbons with alien expressions and use the icing to adhere one bonbon to the top of each cookie. Let set before serving, 15 minutes.
Drunken Pecan Pie 1 cup granulated sugar 1 cup dark corn syrup 1/3 cup (about 5 tablespoons) salted butter, melted 1/4 cup bourbon 3 tablespoons brown sugar 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 3 whole eggs Pie Dough, recipe follows All-purpose flour, for rolling 1 heaping cup chopped pecans 1 cup heavy cream 1/4 cup powdered sugar 1 tablespoon bourbon 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 3/4 cup (1 1/2 sticks) salted butter, cut into pieces 1 large egg, lightly beaten Splash bourbon Splash white vinegar Instructions: Preheat the oven to 350 degrees F. Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl. Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge. Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn. Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight. Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form. Slice the pie into wedges and top with the whipped cream. Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.
Shrimp Cocktail with Dipping Sauces 1/2 cup fresh flat-leaf parsley, leaves and stems separated 1 tablespoon black peppercorns 4 cloves garlic, smashed 1 lemon, halved 1/2 shallot, halved Kosher salt 2 pounds peeled and deveined colossal shrimp, tail on 1/2 cup mayonnaise 1 tablespoon drained green peppercorns in brine plus 1 teaspoon brine 1/2 teaspoon granulated sugar 1/2 cup ketchup 1 tablespoon prepared horseradish 1/4 teaspoon celery seed 2 dashes Worcestershire sauce Instructions: For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath. Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce. For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve. For the \bloody\ cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance. Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
European Chocolate Bark 2 pounds (32 ounces) bittersweet chocolate, chopped 1 cup chopped walnuts, pistachios, or your favorite nut 1/2 cup dried cranberries, apricots, or your favorite dried fruit Instructions: Line an 8 by 12-inch rectangular pan with parchment paper. Place a large clean heatproof glass bowl over a large saucepan filled with a few inches of simmering water, making sure the bottom does not touch the water. Melt the chocolate, stirring, until it is very smooth and shiny. Add the nuts and fruit into the chocolate and mix well. Pour the chocolate mixture onto the prepared pan. Place in the refrigerator until set, about 4 hours. This can be made up to 4 days in advance and kept in an airtight container.
Wedge Salad with Creamy Caramelized Onion Dressing 1 cup Caramelized Onion Dip, recipe follows 1 cup low-fat buttermilk 2 tablespoons fresh parsley Salt and freshly ground pepper Salt and freshly ground pepper 2 heads iceberg lettuce, quartered into wedges 2 tablespoons unsalted butter 2 tablespoons olive oil 3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices 2 tablespoons brown sugar Salt and freshly ground pepper 1/4 cup red wine vinegar 3 dashes hot sauce, optional One 8-ounce package cream cheese, softened 1 cup (8 ounces) sour cream Chopped chives, for garnish, optional Instructions: Place the Caramelized Onion Dip in a blender. Add the buttermilk, parsley, 1/2 teaspoon salt and some pepper and blend until smooth. Season with additional salt and pepper, if necessary. Drizzle over the iceberg wedges. Serve immediately. Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly. Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.
Sassy Pound Cake 6 ounces unsalted butter, room temperature (1 1/2 sticks) 3 cups superfine granulated sugar 1 vanilla bean, split and seeds scraped 5 eggs 3 cups plus 3 tablespoons all-purpose flour 1/4 teaspoon cayenne 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream 1 orange, zested 1/2 cup pureed fresh mango 2 tablespoons tequila 1 1/2 teaspoons vanilla extract 2 tablespoons rum 1 teaspoon orange oil Nonstick spray with starch (recommended: Baker's Joy) Confectioners' sugar, for dusting 6 ounces unsalted butter, room temperature (1 1/2 sticks) 3 cups superfine granulated sugar 1 vanilla bean, split and seeds scraped 5 eggs 3 cups plus 3 tablespoons all-purpose flour 1/4 teaspoon cayenne 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sour cream 1 orange, zested 1/2 cup pureed fresh mango 2 tablespoons tequila 1 1/2 teaspoons vanilla extract 2 tablespoons rum 1 teaspoon orange oil Nonstick spray with starch (recommended: Baker's Joy) Confectioners' sugar, for dusting Instructions: Preheat your oven to 350 degrees F. In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy. Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside. Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil. At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix. After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds. Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean. Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely. Dust with confectioners' sugar and enjoy! Preheat your oven to 350 degrees F. In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy. Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside. Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil. At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix. After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds. Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean. Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely. Dust with confectioners' sugar and enjoy!
Warm Shaved Fennel with Pink Grapefruit 1 fennel bulb 1 pink grapefruit Extra-virgin olive oil Salt 1/4 cup slivered cerignola or other big green olives 1/4 cup freshly squeezed pink grapefruit juice 1/4 cup picked fennel fronds Instructions: Using a mandoline, slice the fennel into thin shavings. Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful to only cut away the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all the segments are released. In a large saute pan over medium heat, coat with olive oil and add the fennel. Season with salt and saute until the fennel is warm and coated with the oil, 1 to 2 minutes. Remove from the heat. Toss in the grapefruit segments, olive slivers, and juice and sprinkle with the fennel fronds. Serve immediately.
Oven Baked Steak Fries 4 Idaho potatoes, scrubbed clean and sliced into 1/2-inch thick slices 3 tablespoons vegetable oil 2 tablespoons butter Salt and pepper Instructions: In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.
Good Eats Beef Stew 1/4 cup tomato paste 1/4 cup apple cider vinegar 1 1/2 teaspoons Worcestershire sauce 1 tablespoon paprika 1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary 3 pounds English-cut short ribs 1 tablespoon plus 1 teaspoon kosher salt, divided 1 large yellow onion, thinly sliced 1 pound red potatoes, unpeeled and diced small Freshly ground black pepper 1 tablespoon chopped fresh parsley leaves Instructions: In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside. Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours. Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish. Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender. Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.
Pantry Pasta Kosher salt 3 tablespoons extra-virgin olive oil 4 strips bacon, chopped 1 pinch crushed red pepper flakes 1 clove garlic, thinly sliced 1 shallot, thinly sliced One 15-ounce can cannellini beans, drained and rinsed One 14-ounce can artichokes hearts, drained and thinly sliced Freshly ground black pepper 1 pound orecchiette 1/3 cup freshly grated Parmesan cheese 2 tablespoons butter 3 tablespoon chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper. Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta. Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.
Charred Creamed Corn 24 ounces frozen corn 2 tablespoons unsalted butter 1 shallot, finely diced 2 teaspoons smoked paprika 3 tablespoons all-purpose flour 1 1/2 cups whole milk 4 ounces cream cheese 2 tablespoons sugar Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley, optional Instructions: Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside. Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.
Dates Fourees 2 dozen medjool dates 2/3 cup marzipan 1 or 2 drops green food coloring Instructions: Select 2 dozen of the fattest, firmest medjool dates you can find. Slit them down one side and remove the pit. Mix the marzipan with the food coloring in a small bowl; the color should be a dark, not pastel, green. Stuff each date with marzipan, allowing some to show through the slit. Arrange the dates on a platter and serve.
Ham And Pimiento Cheese Drop Biscuit Sandwiches 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces, plus more for greasing the muffin tin 2 cups baking mix, such as Bisquick 1 cup grated Cheddar 1/2 cup low-fat buttermilk, plus more for brushing if desired 1/2 cup heavy cream 6 ounces pimientos, drained Country Dijon mustard, for serving 1 pound Baked Ham with Brown Sugar Honey Glaze, thinly sliced, recipe follows One 18- to 20-pound smoked ham, water added, ham hock removed One 16-ounce box light brown sugar 1 cup (one 8-ounce jar) clover honey Instructions: Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with butter and set aside. Put the butter and baking mix in the bowl of a food processor and pulse to combine. Add the cheese, buttermilk, cream and pimientos and pulse until just combined. Using 2 spoons, drop 1/4-cup quantities of dough into the cups of the prepared muffin tin. Brush with buttermilk if desired. Bake until golden on top, 20 to 25 minutes. Slice the biscuits in half. Spread some mustard onto the bottom half of each biscuit. Top with sliced ham and cover with the biscuit tops. Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total). Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
Bourbon Brown Sugar Sundae 1 1/2 cups heavy whipping cream 1 1/2 cups sweetened condensed milk 2 tablespoons brown sugar 1 1/2 tablespoons bourbon 1/2 teaspoon ground cinnamon Store-bought caramel sauce Crushed gingersnap cookies Maple Whipped Cream, recipe follows 1 cup chilled heavy whipped cream 1/4 cup powdered sugar 2 tablespoons real maple syrup Instructions: Place the ice cream insert in the freezer a full 24 hours before making your ice cream. Whisk together the cream, milk, brown sugar, bourbon and cinnamon together in a large liquid measuring cup and refrigerate until cold, about 30 minutes. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 15 minutes. Remove the canister from the ice cream maker and place in the freezer for several hours until firm enough to scoop. Divide the ice cream amongst 4 ice cream bowls and top with caramel sauce, crushed gingersnaps and Maple Whipped Cream. Whip the heavy cream in a cold bowl with an electric hand mixer until it looks thick. Add the powdered sugar and maple syrup and continue beating until medium peaks appear.
Kale with Golden Raisins and Pine Nuts 3 tablespoons extra-virgin olive oil 1/4 cup golden raisins 2 tablespoons pine nuts 1/2 teaspoon red pepper flakes 2 garlic cloves, sliced 2 bunches black kale, leaves and stems separated and chopped Kosher salt Juice of 1/2 lemon Instructions: Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside. Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes. Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.
Carnitas 3 pounds fatty boneless pork shoulder, cut into 2-inch chunks Kosher salt 2/3 cup vegetable oil or lard 1 teaspoon dried Mexican oregano Large pinch crushed red pepper Small pinch ground cloves 6 cloves garlic, thinly sliced 3 bay leaves Juice of 2 limes Two 3-inch strips orange peel 1/2 small white onion, finely chopped Soft corn tortillas, for serving Suggested toppings: sour cream, chopped fresh cilantro, pickled onions, chopped avocado and pico de gallo Instructions: Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!) Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot. Serve with tortillas and suggested toppings to make tacos.
Salad in a Jar One 15.5-ounce can chickpeas, rinsed and drained 1 tablespoon canola oil 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground pepper 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 teaspoon smoked paprika 1/2 cup olive oil 3 tablespoons white balsamic vinegar 2 tablespoons granulated sugar 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 2 cups packed baby kale 2 plums, pitted and sliced 1/3 cup sliced almonds, toasted Instructions: For the crispy chickpeas: Preheat the oven to 425 degrees F. Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, pepper, salt, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes. Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper. Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.
Strawberries with Champagne and Grand Marnier 1 pint strawberries 1/2 orange, peeled and sectioned 1/3 cup confectioners' sugar 4 ounces champagne 2 ounces Grand Marnier Instructions: Wash strawberries and drain. Remove stems and cut in half. Place in bowl with other ingredients. Place in refrigerator and chill for at least an hour. Serve in balloon or goblet glasses.
Shane's Sweet and Sour Meatballs 1 pound cooked and frozen meatballs, thawed Two 8-ounce cans pineapple chunks, drained, juice reserved 1/2 cup Dijon mustard 1 diced red or white onion 1/2 cup chopped green onion 6 cloves chopped garlic Sweet and Sour Sauce, recipe follows Coarse black pepper 4 cups ketchup 1/4 cup water 2 tablespoons Worcestershire sauce 1 cup sugar 1/4 cup white vinegar Black pepper (about 2 tablespoons) 2 tablespoons pineapple juice Instructions: Preheat oven to 350 degrees F. In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper. Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot. In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.
Insalata del Contadino: Sicilian Farmer's Salad 1 orange 1 lemon 2 small cantaloupes, rinds discarded, flesh diced Salt Extra-virgin olive oil Freshly squeezed lemon juice Instructions: Slice the skin off the orange and the lemon, removing the peel and the white skin or pith. Using a paring knife, section and separate the flesh from the membrane. Discard the membrane, dice the orange and lemon flesh, and place in a salad bowl. Add the cantaloupe to the bowl and season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve.
Nut Clusters 1-ounce (30 grams) corn syrup 2.5 ounces (70 grams) sugar 1-ounce (30 grams) water 2 pounds assorted whole roasted nuts, unsalted 1-ounce (30 grams) butter 1-ounce (30 grams) cocoa butter 7.4 ounces (210 grams) sugar 4 ounces (120 grams) corn syrup 3 ounces (90 grams) Caramel Mou 10.5 ounces (302 grams) cream 1 vanilla bean 1-ounce (30 grams) butter 1/2 tablespoon (6 grams) salt 1/2 tablespoon (6 grams) lemon juice 16 ounces bittersweet chocolate, tempered Instructions: Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly. Place the roasted nuts on a silpat baking mat lined baking sheet. Place the butter and cocoa butter in a large heat-proof mixing bowl. Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters. Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve. Jacques\u2019 tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.
Hot Chicken Chili 1 cup vegetable oil 3 tablespoons cayenne pepper 2 tablespoons brown sugar 1 teaspoon paprika 1 teaspoon garlic powder 2 teaspoons kosher salt 2 carrots, diced 1 yellow onion, diced 2 pounds ground chicken Two 15.5-ounce cans cannellini beans, rinsed and drained One 14-ounce can diced tomatoes 2 teaspoons hot sauce 1 cup chicken stock 1 cup sour cream 1/4 cup chopped pickles, for garnish Instructions: Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes. Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
Figgy Sundaes 1 cup chopped nuts, such as hazelnuts 1 cup chocolate-hazelnut spread (such as Nutella) 2 pints rum-raisin ice cream 12 soft fig-cake cookies (such as Fig Newtons), sliced Whipped cream, from a canister Instructions: Toast the nuts over low heat in a small pan. Warm the chocolate-hazelnut spread in the microwave until it has the consistency of hot fudge sauce, 40 seconds to 1 minute. In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts and chocolate-hazelnut sauce. Garnish with a twist of whipped cream from a canister.
Mexican Ricotta Cheesecakes with Apple and Cranberry Compote 5 ounces (9 whole crackers) cinnamon-sugar graham crackers 4 tablespoons (1/2 stick) unsalted butter, melted 4 ounces cream cheese, at room temperature 2/3 cup sweetened condensed milk (from a 14-ounce can) 1 cup fresh requeson or ricotta cheese 2 teaspoons pure vanilla extract 2 large eggs 1/2 teaspoon grated orange zest (from 1 small orange) Apple Cranberry Compote, recipe follows 4 tablespoons (1/2 stick) unsalted butter 1/4 cup packed dark brown sugar 1 Granny Smith apple, cored and cut into 1/2-inch pieces 1/4 cup dried cranberries 1/4 teaspoon ground cinnamon Instructions: Preheat the oven to 350 degrees F. Place an oven-proof container with 2 cups water in the lower rack of the oven (this will create steam and help to prevent the cheesecakes from cracking). Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups). Add the butter and process until well combined. Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers. Put the pan on a baking sheet and bake the crust until golden, about 5 minutes. Let cool completely on a wire rack, about 10 minutes. In the bowl of an electric mixer, beat the cream cheese and condensed milk until smooth and pale, and then beat in the requeson and vanilla until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the orange zest and mix until just combined. Pour the custard into the cooled crusts. Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes. Let cool on a rack at room temperature for 35 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. Carefully unmold each cheesecake and place on a platter. Bring to room temperature before serving. Top each cheesecake with Apple Cranberry Compote, if desired, before serving. In a small heavy skillet, melt the butter over medium heat. Add the sugar and cook until thickened, about 4 minutes. Add the apples, cranberries and cinnamon and cook, stirring occasionally, until the apples are tender and the cranberries are plump, about 8 minutes. Cool to room temperature.
Rosario's Rumpope (Ecuadorian Holiday Eggnog) 8 eggs 1 can of condensed milk 3 to 4 canned peach halves or 8 to 10 canned peach slivers 1 teaspoon of vanilla extract Two 8-oz. cups of rum (optional) Cinnamon powder (or cinnamon stick for garnish) Instructions: Whip eggs in blender for 3 to 4 minutes. Add condensed milk, canned peach halves, vanilla extract and blend thoroughly. Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste). For a non-alcoholic eggnog: Don't add the rum. Sprinkle cinnamon around the top or add cinnamon stick for garnish.
Ranch Garlic Rolls 12 tablespoons salted butter 6 cloves garlic, minced 2 tablespoons chopped fresh parsley, plus more for garnish All-purpose flour, for dusting 1 pound pizza dough One 1-ounce packet dry ranch seasoning Instructions: In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside. On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over. Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake until the rolls are golden brown, about 15 minutes. Serve immediately.

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