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Duck with Figs and Port 1 6-pound duck 2 medium shallots 1 2-inch piece ginger, peeled and sliced 1 1/2 teaspoons coriander seeds, cracked Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 4 cups low-sodium chicken broth 1 cup ruby port 1 bay leaf 6 dried black figs, stemmed and halved 2 tablespoons cold unsalted butter, diced 1 teaspoon red wine vinegar Instructions: Place the duck breast-side up on a cutting board. Remove and reserve the giblets and discard the liver. Break down the duck and score the breasts. Puree the shallots, ginger and coriander in a mini food processor. Season the duck legs and the meat side of the breasts with salt, pepper and 2 tablespoons of the ginger mixture. Cover and refrigerate the duck and the remaining ginger mixture while you make the stock. Make the duck stock: Trim the excess fat from the duck bones and chop into 6 to 8 pieces. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes. Add the broth and enough water to cover the bones. Bring to a boil, then reduce to a simmer and cook, uncovered, about 3 hours, skimming as needed. Strain the duck stock and skim off any excess fat from the surface. (The stock can be made a day ahead. Just cover and refrigerate.) Preheat the oven to 375 degrees F. Place the duck legs on a rack in a roasting pan with 1/4 inch water. Roast until brown and crisp, about 1 hour 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5 to 7 minutes. Add the port and scrape up any browned bits from the pan with a wooden spoon. Boil until the mixture looks like wet sand. Add 3 cups of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes. Strain into a separate saucepan. Add the figs and heat until plump, about 2 minutes. Whisk in the butter, season generously with salt and pepper and add the vinegar. Keep the sauce warm over low heat but do not boil. Scrape the ginger mixture off the breasts. Heat a medium skillet over high heat. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat. Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 more minutes. Thinly slice the breasts and cut the legs in half. Divide the meat among plates and top with the sauce and figs.
Crescents 1 stick butter 4 tablespoons powdered sugar 1 cup all-purpose flour 1 teaspoon vanilla 1/2 cups finely chopped nuts Instructions: Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.
Chicken Enchiladas Suizas 2 skin-on, bone-in chicken breasts (about 2 pounds) 2 cups low-sodium chicken broth 2 cloves garlic 2 bay leaves 3 to 5 sprigs fresh cilantro, plus more for topping (optional) Kosher salt 2 pounds plum tomatoes 1 or 2 serrano chile peppers, stemmed 2 tablespoons vegetable oil, plus 1/2 cup for frying 1 large white onion; 2/3 diced, 1/3 sliced into rings 1/2 cup Mexican crema or sour cream, plus more for topping (optional) 12 corn tortillas, preferably white 3/4 cup crumbled queso fresco Instructions: Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic. Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth. Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas. Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired. Photograph by Con Poulos
Triple B Burgers 1/4 cup cornstarch 1/4 cup confectioners' sugar 1/8 teaspoon cayenne pepper 1/8 teaspoon salt 1/8 teaspoon black pepper 3/4 cup bourbon 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons pure maple syrup 1/3 cup sesame oil 2 1/2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon minced garlic 1 teaspoon minced onion 1 1/2 teaspoons Tabasco sauce 1/2 cup packed brown sugar 1/2 cup granulated sugar 2 pounds USDA choice Angus ground chuck Salt pepper and garlic salt 12 slices thick-cut smokehouse bacon, cooked until crispy 6 thick slices smoked cheddar cheese 6 fresh bakery buns, toasted and buttered Instructions: Make the sauce: In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, salt and black pepper. In a large saute pan over low heat, combine the bourbon, 1 cup water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat. Preheat a grill or griddle over medium-high heat. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger. Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger.
Vietnamese Chicken Salad One 5-pound whole chicken One 2-inch piece fresh ginger 2 medium red onions Kosher salt and freshly ground black pepper 1/2 large head of white cabbage (from about a 3-pound head) 1/2 small head purple cabbage (from about a 2-pound head) 3 tablespoons distilled white vinegar 2 tablespoons extra-virgin olive oil 1/3 cup sugar 6 cloves garlic 6 limes 2 red Thai bird chiles 1/3 cup Asian fish sauce 1 cup fresh mint leaves 1 cup fresh Thai basil leaves 1/2 cup roasted salted peanuts 1/2 cup store-bought fried shallots or onions Fried shrimp chips, for serving Instructions: Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat. While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot. Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.) While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside. Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes. Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight. Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside. Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.) While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly. While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles. To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.
Homestyle Chicken and Biscuits 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/4 cup milk 3/4 cup shredded Cheddar cheese 1/4 teaspoon ground black pepper 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained 1 package (7.5 ounces) refrigerated biscuits (10 biscuits) Instructions: Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken. Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown.
Asiago Roasted Broccoli 8 cups broccoli florets (2 to 3 large heads) 5 tablespoons extra-virgin olive oil 4 large cloves garlic, roughly chopped 2 large shallots, roughly chopped Kosher salt 1/8 to 1/4 teaspoon crushed red pepper flakes 1/4 cup finely shredded aged Asiago cheese Zest of 1 lemon (about 2 teaspoons) Instructions: Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F. Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.
Chocolate Mousse with Cocoa Nibs 3 free-range egg yolks 2 ounces/50 grams caster sugar (superfine) 1 ounce/20 grams cornflour (cornstarch) 1 heaped tablespoon unsweetened cocoa powder 9 fluid ounces/250 milliliters whole milk 3 free-range egg whites 2 ounces/50 grams icing sugar (confectioners') Couple drops lemon juice Pinch of salt 5 1/2 ounces/150 grams dark chocolate, finely chopped 7 fluid ounces/200 milliliters whipping cream 2 tablespoons soft butter 2 ounces/50 grams cocoa nibs Instructions: For the creme patissiere: Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch. Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the eggs.) Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using. For the meringue: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed. To make the mousse, beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream. To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than 2 days.
Salt and Pepper Spare Ribs with Romesco Two 3 1/2-pound slabs pork spare ribs 3 tablespoons kosher salt 2 tablespoons freshly ground black pepper 3 tablespoons smoked paprika 4 limes, halved Extra-virgin olive oil 1 1/2 cups large-cubed sourdough bread, crusts removed Kosher salt 1/2 cup blanched almond slivers 4 cloves garlic, bashed One 12-ounce jar fire-roasted red peppers, drained One 14.5-ounce can diced fire-roasted tomatoes 1/8 teaspoon cayenne pepper 1/4 cup sherry vinegar Instructions: For the ribs: Preheat the oven to 250 degrees F and get the ribs started first. Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as \bark\) on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours. Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool. To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed. Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side.
Peanut Butter and Jelly Cookie Bars Nonstick cooking spray 4 cups all-purpose flour 2 teaspoons baking powder 1 1/4 teaspoons kosher salt 3 sticks (1 1/2 cups) unsalted butter, softened 2 cups sugar 3 large eggs 2 teaspoons vanilla extract 1 cup creamy peanut butter 1 cup smooth strawberry jam Instructions: Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray. Whisk the flour, baking powder and salt together in a bowl. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated. Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap. With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough. Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes. Let cool in the pan before cutting into squares.
Grilled Baba Ghanoush with Grilled Naan 1 large firm eggplant (about 1 1/3 pounds), cut in half lengthwise Olive oil 1 tablespoon tahini 4 cloves garlic, finely chopped 1/4 cup minced shallots 1/4 cup fresh lemon juice 2 tablespoons olive oil Salt and freshly ground pepper 1/4 teaspoon cayenne pepper 2 tablespoons finely chopped cilantro 2 loaves of naan Instructions: Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince.. In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary. Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks.
Blindog's Stuffed Mushrooms 3 large portobello mushrooms Olive oil 2 tablespoons favorite rub 1 pound ground round hamburger meat 1 pound hot pork sausage 1 1/2 cups chopped purple onions 1/4 cup chopped bell pepper 2 cloves chopped garlic 1/2 cup mustard 1/2 tablespoon ground thyme 1/2 tablespoon crushed red pepper 2 tablespoon horseradish minced Instructions: Preheat a grill. Brush the outside of the mushrooms with olive oil and sprinkle all over with the rub. In a saute pan, brown the burger and sausage meat. Add the onion, bell pepper, and garlic and cook until soft. Drain excess fat. Mix the remaining ingredients in a large bowl and add the drained meat. Season with salt and pepper, to taste, and mix well. Spoon the mixture into mushrooms and grill until mushrooms are tender.
Florentines 2 cups sliced almonds, chopped 2 tablespoons all-purpose flour 2 teaspoons grated orange zest 3/4 cup sugar 1/2 cup (1 stick) butter, cut into pieces 1/3 cup whipping cream 2 tablespoons honey 8 ounces bittersweet or semisweet chocolate chips Instructions: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger. Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.) Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.
Crispy Pasta Cake with Red Pepper and Mozzarella Salad Salt, for pasta water 1 pound angel hair pasta 1 teaspoon plus 1/4 cup olive oil Red Pepper and Mozzarella Salad, recipe follows 9 cups loosely packed baby spinach 8 cups mixed young green lettuces 3/4 cup jarred roasted red peppers, cut into bite-size pieces 1 1/2 cups diced fresh mozzarella (1/2-inch dice) About 1/2 cup your favorite salad dressing Instructions: Preheat oven to 200 degrees F. Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil. In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed. Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad. Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.
Deep-Fried Chocolate Chip Cookie Dough 2 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter 1 1/2 cups brown sugar 1/2 cup sugar 1/2 cup pasteurized eggs 1 teaspoon vanilla extract 2 cups (12-ounce package) chocolate chips 2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1 large egg (or 1/4 cup pasteurized eggs) 1/2 cup seltzer water or club soda, plus more if needed Vegetable oil, for frying Instructions: For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside. To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up. For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream. To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F. Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.
Roasted Chicken Roulade with American Triple Cream and Georgia Ham 1/4 cup clover honey 1/4 cup Dijon mustard 1/4 cup whole-grain mustard 2 heaping tablespoons drained prepared horseradish Kosher salt and freshly ground black pepper 1/4 cup canola oil, plus more for drizzling 1 clove garlic, chopped into a paste Pinch of red chile flakes 4 ounces baby arugula Four 6-ounce boneless, skinless chicken breasts 8 paper-thin slices country ham or prosciutto 8 ounces triple-cream cheese, such as Red Hawk 2 tablespoons unsalted butter Micro arugula, for garnish Instructions: For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken. For the chicken roulade: Preheat the oven to 400 degrees F. Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside. Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper. Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes. Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.
Grilled Portobellos and Summer Vegetables 1 whole medium yellow squash, sliced in half lengthwise 1 whole medium zucchini, sliced in 1/2 lengthwise 1 medium eggplant, sliced into 1/2-inch thick circles 1 red onion, sliced in 1/2-inch thick circles 2 Roma tomatoes, sliced in half lengthwise 3 green onions 1 red bell pepper, seeds removed and quartered into large flat pieces 1 gold or yellow bell pepper, seeds removed and quartered into large flat pieces 2 portobello mushroom caps Kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 4 cloves garlic, minced Instructions: Preheat the grill to high. Place all of the vegetables in a shallow roasting pan. Season generously with salt and pepper and toss with the olive oil and minced garlic. Place vegetables, cut side down, on the white hot grill. Cook for only a couple minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.
Cajun Cornmeal-Andouille Pigs in Blankets 2 tablespoons dark brown sugar 1 teaspoon active dry yeast 1 cup all-purpose flour, plus more for dusting and kneading 1/2 cup fine yellow cornmeal 1 teaspoon Cajun seasoning Kosher salt 2 tablespoons unsalted butter, melted Cooking spray 6 links andouille sausage (1 pound 2 ounces) 6 tablespoons shredded pepper Jack cheese or Cheddar 1 large egg, beaten 1/2 cup mayonnaise 2 tablespoons chopped cornichons 2 tablespoons grainy mustard 1 tablespoon ketchup 2 scallions, thinly sliced 2 teaspoons hot sauce Instructions: For the pigs in blankets: Combine 1/3 cup warm water (110 to 115 degrees F) and the brown sugar in a medium bowl. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, cornmeal, Cajun seasoning and 1/2 teaspoon kosher salt in a small bowl. Add the flour mixture and the butter to the yeast, and mix with a fork until a dough forms. Turn the dough out onto a flour-dusted surface, and knead by hand until smooth, about 5 minutes, using more flour as needed. Coat the inside of a medium bowl with cooking spray; add the dough to the bowl, and cover. Let the dough rise in a warm spot until doubled in size, 1 to 1 1/2 hours. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Make a slit down the length of each andouille link, cutting about halfway through, and stuff each with 1 tablespoon shredded cheese. Turn the dough out onto a lightly floured surface. Roll into an 8-by-18-inch rectangle, about 1/8 inch thick. Cut lengthwise into 8 strips. Discard the 2 outer strips with the most uneven edges. Wrap a strip of dough around an andouille link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Set on the prepared baking sheet, and repeat with the remaining dough and andouille. Brush the tops and sides with the beaten egg. Bake until golden brown, 18 to 22 minutes. For the remoulade sauce: Meanwhile, stir together the mayonnaise, cornichons, mustard, ketchup, scallions and hot sauce in a small bowl. Refrigerate until ready to serve. To serve: Cut each pig in a blanket into 4 pieces with a serrated knife. Serve with the remoulade sauce on the side.
\Hopped- Up\ On Caffeine Rich Chocolate Cake 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1 cup (packed) cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 8 ounces French roast coffee, freshly brewed and cooled 2 cups granulated sugar 4 ounces unsalted butter, room temperature 1 cup buttermilk 3 whole eggs Instructions: Preheat the oven to 350 degrees F. Grease and flour an 8-inch round cake pan. Sift the flour, salt, cocoa powder, baking soda and baking powder together. Reserve. Brew a fresh pot of French roast coffee. Cool and reserve. In a bowl of an electric mixer combine the sugar, and butter. Mix on medium speed until combined well. Scrape down the sides of the bowl. Add in the brewed coffee and combine on low speed. Once combined, add in the buttermilk and then the eggs, 1 at a time.. Continue to mix on low speed. Scrape down the sides of the bowl. Gently fold in the sifted dry ingredients. Pour batter into the prepared cake pan and fill half way up. Use any excess batter for cupcakes. Bake for approximately 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve with your favorite ice cream or a yummy chocolate icing.
Berry Bagel Puffs 1 1/2 cups warm water 2 tablespoons sugar, plus 2 teaspoons 2 tablespoons plus 2 teaspoons sugar 4 1/4 to 4 1/2 cups all-purpose flour, plus more for kneading One 1/4-ounce package dry active yeast 2 teaspoons kosher salt 8 ounces fresh strawberries, chopped 6 ounces fresh blueberries 8 ounces cream cheese, softened 2 tablespoons strawberry jam 1 large egg 2 tablespoons turbinado sugar For filling variations, see recipe below Four 6-ounce packages blackberries, divided 3/4 cup sugar 3 tablespoons instant tapioca 1 tablespoon water Instructions: Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour. In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside. Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough.
Bittersweet Chocolate Truffles 20 ounces bittersweet chocolate, in a block or in pistoles 1 1/4 cups heavy cream Pinch salt 1/2 vanilla bean, scraped 2 1/2 ounces butter Instructions: Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate. Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm. Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc. Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.
Grilled Zinfandel Peaches 1 cup Zinfandel wine 1/2 tablespoon brown sugar 8 ripe firm, but not overly soft, halved peaches 2 tablespooons extra-virgin olive oil, for brushing and drizzling 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 16 thinly shaved (2 by 2-inch) pieces sheep's cheese Instructions: Turn on grill to high heat. In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes. Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the peaches. When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place on a serving plate. Lay the pieces of cheese over the peaches. Lightly drizzle the some of the remaining glaze over the fruit and cheese. Serve immediately.
Tropical Kiss 1 1/2 cups ice 1 (8-ounce) can crushed pineapple, drained (recommended: Dole) 1 small banana, broken into pieces 1 tablespoon honey 1 (6-ounce) container lowfat vanilla yogurt 1/2 cup pineapple juice 1/2 cup skim milk 1/2 cup vanilla vodka Fresh pineapple spears, for garnish Instructions: Combine all the ingredients, except pineapple spears, in a blender. Blend on high until smooth, about 1 minute. Pour into glasses, garnish with pineapple spears and serve with a straw.
Hot Popcorn and Sweet Peanuts 1 sack microwave low fat popcorn, cooked to directions 2 tablespoons butter 2 cloves garlic 2 teaspoons chili powder 1/2 teaspoon hot sauce Salt 1/2 cup honey roasted peanuts Instructions: Pour popcorn into a bowl. Place butter in a small ramekin with garlic cloves, chili powder, and hot sauce and melt in microwave on high, 15 to 20 seconds. Drizzle hot and spicy butter over the popcorn and season with salt, to taste. Add honey peanuts to popcorn and eat!
Meatloaf with Tomato Gravy 1/2 cup dry bread crumbs 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 2 cloves garlic, minced 2 teaspoons dried oregano 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 1/2 pounds meatloaf mix (or pork and beef combo) 1/3 cup grated Parmesan 2 teaspoons Worcestershire sauce 2 large eggs, beaten 1/2 medium onion, diced 3 cloves garlic, smashed 1 teaspoon dried oregano 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 3 tablespoons tomato paste 1 bay leaf 1 (15-ounce) can low-sodium chicken broth 1 (15 1/2-ounce) can crushed tomatoes 1/4 cup grated Parmesan 1 teaspoon red wine vinegar 1 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely. Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes. Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking). Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
Roscommon Rhubarb Pie 11 cups red rhubarb 1 to 1 1/2 cups granulated sugar Scant 2 cups flour 2 tablespoons superfine sugar 1 heaping teaspoon baking powder Pinch salt 2 ounces butter 1 egg 3/4 cup whole milk Egg wash Granulated sugar Soft brown sugar Whipped Cream Instructions: Preheat the oven to 450 degrees F. Trim the rhubarb, wipe with a damp cloth and cut into pieces about 1-inch in length. Put into the base of a tin or saute pan, sprinkle with the sugar. We put the stainless steel saute pan on a low heat at this point while we make the dough. Sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse bread crumbs. Whisk the egg with the milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll into a 9-inch round about 1-inch thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with granulated sugar. Bake at 450 degrees for 15 minutes then, reduce the temperature to 350 degrees for another 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy. Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the saute pan, turn upside down onto the plate being careful of the hot juices. Serve warm with soft brown sugar and whipped cream.
Peanut Butter and Jelly Cookie Sandwich 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened 1/2 cup chunky peanut butter 1/2 cup smooth peanut butter 1 cup lightly packed brown sugar 3/4 cup granulated sugar, plus more for rolling dough 2 large eggs 3/4 cup (6 ounces) cream cheese, softened 1/2 cup (1 stick) unsalted butter, softened 1/2 cup raspberry jam Pinch of kosher salt 2 cups powdered sugar Instructions: For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside. In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined. Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting. For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy. Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.
Korean Calamari 1 cup sushi rice 5 to 6 ounces (6 baby) squid 2 tablespoons rice wine 2 tablespoons Korean gochujang paste 2 tablespoons soy sauce 2 teaspoons sugar Few dashes Asian sesame oil 2 teaspoons peanut or other flavorless oil Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks 6 thin or 3 large scallions, sliced Instructions: Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions. Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl. To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine. Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil. Add the sliced corn and scallions and stir-fry for 2 minutes Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes. Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve Freeze Note Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.
Rushin' Bull 1-ounce vodka 4 ounces Red Bull energy drink Instructions: Pour Vodka and Red Bull over ice in Hi Ball Glass.
A Great Pye 1 pound short crust pastry 1 egg white, beaten until liquid 1 pound boned breast of chicken, pigeon or wild duck and/or saddle of hare or rabbit 1 pound minced beef 2 tablespoons shredded suet Salt and freshly ground black pepper 3 hard boiled egg yolks, crumbled Spice mixture made of 1/4 teaspoon each ground cinnamon and mace and a pinch ground cloves 1 ounce stone cooking dates, chopped 1-ounce currants 2 ounces stoned prunes, soaked and drained 1/2 cup beef stock 1 tablespoon rice flour or corn flour Instructions: Line a 9-inch pie plate with half of the pastry. Brush the inside with some of the egg white. Skin the pieces of the breast and other meat if necessary and parboil them gently in salted water for 10 to 15 minutes. Drain and cool. In a mixing bowl, combine the minced beef, suet, salt and pepper, the egg yolks, and half of the spice mixture. Add the rest of the spices to the dried fruit in another bowl. Slice the parboiled meat. Preheat the oven to 425 degrees F. Add 1 to 2 tablespoons of the beef stock to the rice flour or corn flour in small saucepan and cream them together. Stir in the remaining stock and stir over gentle heat until thickened. Remove from the heat and set aside. Cover the bottom of the lined pastry pan with half of the minced mixture. Arrange the sliced meat in a layer over the top. Scatter the chopped spiced fruit over it and cover the remaining minced meat. Pour the thickened stock over the top. Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with the egg white. Bake for 15 minutes, then reduce the heat to 325 degrees F and bake for 45 to 50 minutes. Remove from the oven and cool slightly before serving. Slice into individual pieces and serve warm or at room temperature.
Vietnamese Chicken and Mint Salad 1 Thai chile, seeded and minced 1 large garlic clove, peeled, minced 1 tablespoon sugar 1 1/2 teaspoons rice vinegar 1 1/2 tablespoons lime juice 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla) 1 1/2 tablespoons vegetable oil 1/2 medium onion, finely sliced Freshly grated black pepper 7 to 8 ounces white cabbage, shredded 1 medium carrot, shredded, julienned, or grated 7 ounces cooked chicken breast, shredded, or cut into fine strips 1 bunch mint, plus extra for garnish, leaves roughly chopped Salt Instructions: In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.
Grilled Romaine with Charred Grapefruit Dressing 1 large or 2 small ruby red grapefruits, halved 1 small leek, split lengthwise and rinsed Nonstick cooking spray 3 tablespoons high-quality extra-virgin olive oil 1 teaspoon honey Kosher salt and ground black pepper, to taste 2 large heads romaine, split lengthwise 1/4 cup toasted almonds, coarsely chopped 1/4 cup shaved manchego cheese (from about a 1-ounce chunk) Instructions: Preheat a grill to high heat. Lightly grease the cut sides of the grapefruit(s) and leek with nonstick cooking spray. Grill them both, cut-side down, until they are charred and the leeks are tender, about 2 minutes for the grapefruit and 3 minutes for the leeks. Let cool slightly. Juice the grapefruit into a large mixing bowl (you should have about 1/2 cup juice). Chop the leeks and add them to the bowl with the grapefruit juice. Add the olive oil, honey and some salt and pepper to the bowl and whisk to combine. Reserve. Lightly grease the cut sides of the romaine with nonstick cooking spray. Grill the lettuce, cut-side down, until aromatic and charred, about 30 seconds. Transfer the lettuce to serving plates. Drizzle it with the prepared dressing and garnish with almonds and shaved cheese. Serve immediately. Serving Suggestion: Because my husband is one of those \this is good, but I'm still hungry\ kind of people, I added some grilled chicken alongside. Do as you please - this would be perfect with a fillet of salmon, pork chop or all on its own.
Hot Chicken-Fried Steak Sandwiches 2 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon cayenne Kosher salt and coarsely ground black pepper 1 cup buttermilk 1 egg 1 tablespoon Dijon mustard Four 4-ounce cube steaks 2 cups canola oil 2 tablespoons cayenne 2 teaspoons dark brown sugar 1/2 teaspoon paprika 1/4 teaspoon garlic powder 4 kaiser buns 2 tablespoons mayonnaise Bread-and-butter pickles Bamboo sandwich skewers Instructions: Preheat the oven to 200 degrees F. For the steak: Combine the flour, garlic powder, cayenne, and 2 teaspoons each of salt and pepper in a medium bowl; whisk to blend. In a second medium bowl, whisk together the buttermilk, egg and mustard. Sprinkle the steaks on both sides with salt and pepper, then dredge in the flour mixture; dust off any excess. Now dip the steaks into the egg mixture; shake off any excess before returning the steaks to the flour mixture a second time; again, shake off any extra flour. Place the steaks on a wire rack set over a baking sheet. Let sit for 10 minutes to allow the breading to form a dry crust. Meanwhile, in a 12-inch cast-iron skillet over medium heat, heat the canola oil to 350 degrees F, or until it begins to ripple in the center. Add the steaks and cook until golden brown on the bottom, about 2 minutes. Flip, and cook another 2 minutes. Remove to a wire rack set over a baking sheet and keep warm in the oven. Do not discard the frying oil. For the sauce: Wisk together the cayenne, brown sugar, paprika and garlic powder. Slowly pour in 1/3 cup of the hot frying oil. Whisk until well combined. For the sandwich: Spread the bottom of each kaiser bun with mayonnaise. Add a steak, some sauce, and then some pickles. Secure the bun top with two skewers. Slice in half and serve. EAT CAREFULLY!!! This is HOT chicken-fried steak!
Strip Steaks with a Side of Blue Cheese Spaghetti 4 slices bacon, chopped into 1-inch pieces Salt 1 pound spaghetti 4 (8-ounce) NY strip steaks Ground black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 5 tablespoons butter, divided 4 cloves garlic, minced, divided 2 shallots, finely chopped 2 tablespoons all-purpose flour 1 cup chicken stock 1/4 to 1/3 cup cream or half-and-half, eyeball it 8 ounces blue cheese crumbles 2 to 3 tablespoons chopped sage leaves 2 tablespoons chives, chopped, a palm full 2 cups arugula, a small bunch, cleaned, trimmed and shredded Instructions: Put a large pot of water on the stove to bring to a boil for pasta. Preheat broiler to high with rack on top shelf. Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp. Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it. Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan. Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes. Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness. To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting. Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve. Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest. Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning. Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.
Supernatural Brownies 1 pound (4 sticks) unsalted butter 1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces 8 large eggs 1/2 teaspoon salt 2 cups granulated sugar 2 cups dark brown sugar, firmly packed 1 tablespoon vanilla extract 2 cups all-purpose flour Instructions: One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil. Preheat oven to 350 degrees and set a rack in the middle level. Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted. Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day. To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze. Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
Sangria Fruit Salad 1/4 cup orange juice (from squeezing the membranes) 1/4 cup rose wine 1 tablespoon honey 1 cup red grapes 1 cup raspberries 1 cup quartered strawberries, tops removed 2 oranges, segmented 1 pink grapefruit, segmented 2 tablespoons julienned mint Instructions: Whisk together the orange juice, rose wine and honey in a small bowl until combined. Add the grapes, raspberries, strawberries, orange segments and grapefruit segments to a large bowl and pour the rose wine mixture over top. Stir together gently, and then allow to sit in the fridge for 30 minutes. Garnish with the mint right before serving.
Sweet and Spicy Air Fryer Carrots 1 pound medium carrots, cut into 2-inch pieces, larger pieces halved lengthwise 2 tablespoons unsalted butter, melted 1 tablespoon light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon chili powder 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon cayenne pepper, optional 2 tablespoons fresh mint, chopped Instructions: Toss the carrots with the butter, sugar, salt, chili powder, black pepper and cayenne pepper, if using, in a medium bowl. Transfer the carrots to a 6-quart air fryer in a single layer and cook at 400 degrees F until browned and slightly charred on the edges, about 10 minutes (see Cook's Note). Sprinkle with the mint and serve immediately.
Sprinkly Almond Cookies 1/2 cup (115 grams) unrefined coconut oil, at room temperature 1/4 cup (50 grams) granulated sugar 1/4 cup (50 grams) dark brown sugar 3/4 teaspoon kosher salt 2 large eggs, separated 3/4 teaspoon almond extract 1/2 cup (60 grams) almond flour 1 cup (130 grams) all-purpose flour 1/2 teaspoon baking soda 1/3 cup sprinkles (red and gold with a few rainbow ones mixed in), plus more for sprinkling Instructions: Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper. In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles. Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside. Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes. Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.
Seared Spicy Tuna on Basil Parmesan Crisps With Apricot Jam 1-pound piece sushi grade tuna 2 tablespoons Cajun spice rub 3/4 cup grated Parmesan cheese 1/4 cup chopped fresh basil 1 tsp olive oil 1/2 cup apricot jam Instructions: Rub tuna with Cajun seasoning and set aside. In small bowl mix cheese and basil. Place tablespoons of the cheese mixture on a baking sheet lined with a silicon baking mat or wax paper sprayed with nonstick spray. Bake in a 350-degree oven for 6 minutes or until cheese is melted and golden. Set aside to cool. Heat oil in a medium pan and cook tuna 2 min per side for medium rare. Thinly slice tuna place it on top of the Parmesan crisps along with a dollop of apricot jam.
Mezcal Strawberry Smash 4 strawberries, hulled and quartered 2 fresh basil leaves Kosher salt 3 ounces mezcal 1 teaspoon agave Club soda, for topping Instructions: Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, muddle the strawberries and basil together until the strawberries are smashed and the basil has broken up. Add 1 1/2 ounces mezcal and 1/2 teaspoon agave to each glass. Fill each glass with ice, then top with club soda. Use a cocktail stirrer to mix.
Matzo Ball Soup 2 quarts chicken stock One 3-pound whole chicken, neck and giblets removed from cavity 1 1/4 cups matzo meal 2 1/2 teaspoons kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon granulated garlic 5 large eggs, 2 whole, 3 separated 1/4 cup melted chicken fat (schmaltz) or vegetable oil 1/4 cup minced onion 1 tablespoon vegetable oil, for forming the matzo balls 2 celery ribs, thinly sliced 1 large carrot, thinly sliced 1 small onion, cut into 1/2-inch dice 1/4 cup diced rutabaga 4 large fresh dill sprigs 4 large fresh parsley sprigs Kosher salt and freshly ground black pepper Instructions: For the chicken soup: Bring the chicken stock to a simmer in a large pot. Add the chicken and return the pot to a simmer. Place a plate on top of the chicken to keep it submerged and then cover the pot with a lid. Lower the heat and simmer until the chicken is done, about 1 1/2 hours. Remove the chicken from the pot, then pull the meat off and shred it. Discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot. For the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and granulated garlic. In a medium bowl, whisk the 2 whole eggs and 3 egg yolks, the chicken fat and the onion. In a separate bowl, beat the 3 egg whites with an electric mixer until stiff peaks form. Stir the chicken fat mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until there are no remaining streaks. Press a sheet of plastic wrap directly onto the batter and refrigerate for about 20 minutes or overnight, until firm. Line a baking sheet with plastic wrap. Combine the vegetable oil with some water in a small bowl to keep your hands moist. Scoop 1 heaping tablespoon of the matzo ball mixture into your hands and form into a mound. Place the mound on the prepared baking sheet and repeat with the remaining matzo ball mixture. Use the oil and water mixture to keep your hands moist while you roll each scoop of batter into a ball. Handle the balls as gently as possible. For the finishing touches: Return the chicken stock to a simmer and add the celery, carrot, onion, rutabaga, dill, parsley and a pinch of salt and pepper. Add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plumped and cooked thoroughly, about 25 minutes. Stir in the shredded chicken and cook until the chicken is heated, about 2 minutes. Remove the dill and parsley sprigs. Season with salt and pepper and serve immediately.
Italian Fried Chicken 2 cups all-purpose flour 2 cloves garlic, grated Kosher salt and freshly ground pepper 3/4 cup milk 1/2 teaspoon paprika 1/4 teaspoon dried oregano 4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise 1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds 1 romaine heart, thinly sliced 1 cup roughly chopped fresh parsley 1 cup extra-virgin olive oil Juice of 1 lemon 1 1/2 cups peanut oil, for frying Instructions: Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes. Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl. Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.
Pizzoccheri With Duck Ragu 1 1/3 cups dried porcini mushrooms 4 ounces pancetta, cut into chunks 1 medium onion, cut into chunks 1 carrot, cut into chunks 1 stalk celery, cut into chunks 1 tablespoon fresh thyme leaves 8 fresh sage leaves 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use) 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use) Kosher salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 tablespoons tomato paste 2 bay leaves 1 cup dry red wine 1 3/4 pounds fresh pizzoccheri (buckwheat noodles) 3 to 4 tablespoons chopped fresh parsley 1/2 cup grated parmesan Instructions: Soak the mushrooms in 1 cup hot water, 10 minutes. Pulse the pancetta, onion, carrot, celery, thyme and sage in a food processor to make a chunky paste. Pat the duck legs dry and season with salt. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the duck legs, skin-side down, and cook until brown on both sides, about 7 minutes per side. Transfer the duck legs to a plate and pour off all but a thin layer of oil from the pot. Drain the mushrooms, reserving the soaking liquid, then finely chop. Add the pancetta paste to the pot, season with salt and cook, stirring, until the paste is dry and sticks to the pot, 5 to 7 minutes. Clear a space in the pot and add the tomato paste; cook, stirring, 1 to 2 minutes, then add the bay leaves and mushrooms and stir all the ingredients together. Add the wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the wine thickens, 2 to 3 minutes. Return the duck legs to the pot along with 4 cups water and the reserved mushroom soaking liquid. Bring to a simmer, then reduce the heat to low, cover and cook until the duck is tender, about 1 hour, 20 minutes. Transfer the duck legs to a plate to cool. Skim the fat from the cooking liquid and discard; bring the remaining liquid to a boil and cook until reduced to about 3 cups, about 12 minutes. Discard the skin and bones from the duck; shred the meat and add it to the reduced sauce. Bring a large pot of salted water to a boil. Return the ragu to a simmer. Add the pasta to the boiling water and cook until al dente, about 2 minutes. Remove with a slotted spoon or skimmer and add directly to the ragu, tossing to coat the pasta with the sauce. Drizzle with olive oil and toss again. Remove from the heat, sprinkle with the parsley and parmesan, and toss.
Crispy Baked Potato 1 russet potato 1 tablespoon olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours. Serve immediately with desired toppings.
Ham Bone Soup 1 pound dried navy beans 3 tablespoons extra-virgin olive oil 4 medium carrots, chopped (about 2 cups) 3 stalks celery, chopped (about 1 cup) 3 leeks, white and light green parts only, halved lengthwise, thinly sliced and washed well (about 1 1/2 cups) Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 tablespoon fresh thyme leaves, chopped 2 bay leaves 1 leftover ham bone 1 head escarole, coarsely chopped (about 6 cups) Instructions: The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator. Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes. Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour. Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes. Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.
Sugar-Topped Cherry Pie 1 pound and 10 ounces sour cherries, pre-pitted weight; or 6 cups frozen or jarred 1 to 2 tablespoons kirsch 1/2 cup raw sugar 4 tablespoons cornstarch Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter, recipe follows Beaten egg, for glaze 1 tablespoon demerara sugar Instructions: Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries. Preheat the oven to 400 degrees F. Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream. Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard. Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes. If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough. If you're making a double crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, tuning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking. Preheat the oven to 375 to 400 degrees F. Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it. Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart.
Dressed Up Grilled Cheese Sandwiches Mayonnaise, for spreading 8 slices country white bread 8 slices Monterey Jack cheese 1 medium vine-ripened tomato, sliced 1 small red onion, thinly sliced 1 avocado, sliced Instructions: Preheat a griddle over low heat. Spread a thin layer of mayonnaise on one side of each slice of bread¿this will give the bread an even golden color when griddled. Flip 4 slices over and layer each with 1 slice Monterey Jack, 1 slice tomato, 1 slice red onion, 1 slice avocado and 1 more slice Monterey Jack. Top with another slice of bread, mayonnaise side up. Place the sandwiches on the preheated griddle and toast until the bread is golden brown and the cheese is melted, about 2 minutes per side.
Spice-Crusted Pork Tenderloin with Roasted Citrus 1 teaspoon coriander seed 1 teaspoon cumin seed 1/2 to 1 teaspoon black peppercorns 1 small garlic clove, coarsely chopped Sea salt 1 small pork tenderloin (about 1 pound), trimmed of silver skin 1 tablespoon extra-virgin olive oil 2 limes or lemons, halved Serving suggestions: black bean salad, a leafy salad or roasted squash. Instructions: Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture. Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven. Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.
Chocolate Blackout Cake 1 cup whole milk 1/3 cup sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract 1 large egg 2 ounces semisweet chocolate, finely chopped 12 ounces semisweet chocolate, finely chopped Pinch of salt 1 1/2 cups plus 2 tablespoons heavy cream Basic Chocolate Cake, recipe follows, baked and cooled Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour. Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes. Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Shanghai Fried Noodles 1 pound fresh Shanghai noodles, or Japanese udon noodles 2 tablespoons Chinese rice wine 1 tablespoon hoisin sauce 1 teaspoon cornstarch 12 ounces flank steak, sliced into 1/4-inch strips 3 tablespoons dark soy sauce 1 tablespoon soy sauce 1/2 teaspoon sugar 2 tablespoons peanut oil 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 1/2 teaspoon minced green onions, plus 1 cup cut-on-a-bias green onions 3 cups julienned Napa cabbage 1/2 teaspoon minced jalapeno Instructions: In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
Chef Alberto's Tomato Sandwich 6 hard-crusted rolls, halved lengthwise 6 (4-ounce) balls fresh mozzarella, sliced 3 tablespoons chopped fresh basil leaves 6 medium tomatoes, thinly sliced White balsamic vinegar, to taste Extra-virgin olive oil, to taste Salt and freshly ground black pepper Instructions: Open up the rolls, add a layer of mozzarella slices on bottom half of each roll, covering it. Sprinkle fresh chopped basil over mozzarella. Lay slices of tomato on top of cheese and basil. Drizzle white balsamic vinegar, olive oil, and sprinkle salt and pepper to taste on top of tomatoes. Top with other half of roll. Slice each sandwich in half and enjoy.
Chicken Stock Based Sauces CLASSIC VE1 tablespoon butter 1 tablespoon flour 1 cup chicken stock Salt and freshly ground black pepper, to taste LOUTE Classic Veloute sauce 1/4 pound button mushrooms, cleaned, sliced thin 1/4 cup heavy cream Salt and pepper, to taste 3 tablespoons butter 1 tablespoon finely chopped shallots Squeeze of lemon Classic Veloute sauce 1/4 cup heavy cream 1 teaspoon chopped chervil 1 teaspoon chopped parsley 1/2 teaspoon chopped tarragon 1/2 teaspoon finely chopped chives Instructions: In a small saucepan over medium high heat melt butter. Whisk in flour and cook mixture whisking constantly until mixture boils. Add chicken stock, continuing to whisk, until chicken stock boils and sauce is emulsified, about 4 minutes. Add salt and pepper. Serve over hot chicken, potatoes. Yield: approximately 1 cup To hot Veloute sauce add mushrooms and cook, whisking, over medium heat, until mushrooms release moisture. Add heavy cream and heat to a boil. Season to taste. Serve with poached chicken. Yield: approximately 1-1/2 cups Make shallot butter: To softened butter add shallots and lemon juice. Mix thoroughly. Chill until cold, preferably overnight. To hot Veloute sauce over medium high heat, whisking constantly, add cream, cook until simmering. Add chervil, parsley, tarragon, chives. Whisk in the cold shallot butter, 1 tablespoon at a time until sauce is thickened, glossy. Serve with grilled or roasted chicken. Yield: approximately 1-1/2 cups
Tomatillo Glazed Baby Back Ribs 3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three 3 tablespoons ground cumin 2 tablespoons salt 1 tablespoon freshly ground black pepper 4 pounds pork baby back ribs 1 small onion, diced 3 tablespoons pork or duck fat 10 cloves garlic, chopped 10 tomatillos, husked, washed and roughly chopped 3 serrano chiles, sliced 1 large bunch fresh cilantro, roughly chopped 2 to 3 tablespoons maple syrup Salt and freshly ground black pepper Instructions: For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight. Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven. Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch. Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed). Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes. Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze. Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden. Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes. Add the reserved rib pan juices and cilantro and cook an additional 10 minutes. Puree with an immersion blender and add the maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper. Turn the oven heat up to 450 degrees F, or preheat the grill. If finishing the ribs in the oven, brush generously with the glaze and bake another 10 minutes per side, basting with the glaze every 2 to 3 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot with extra glaze on the side.
Teriyaki Salmon Strips 1 1/2 cups teriyaki sauce, divided 1 cup water 10 ounces king salmon, cut into 1-ounce strips 10 bamboo skewers, soaked in water for 30 minutes 2 tablespoons canola oil 2 tablespoons sesame seeds 2 tablespoons green onions, chopped Instructions: In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes. Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done. Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.
Parker House Rolls With Sea Salt 1 3/4 cups whole milk, at room temperature 1/3 cup sugar 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 1/2 sticks unsalted butter (1 1/2 sticks softened, 1 stick melted) 6 1/2 cups all-purpose flour 2 teaspoons fine salt 1 large egg, lightly beaten Vegetable oil, for brushing Flaky sea salt, for topping Instructions: Heat 1/2 cup milk until lukewarm (105 degrees F to 110 degrees F). Pour into the bowl of a stand mixer fitted with the dough hook attachment, sprinkle in the sugar and yeast and let stand until foamy, about 5 minutes. Add the softened butter, about half each of the flour and remaining milk, and the fine salt; mix on medium speed until incorporated, about 1 minute. Add the egg and mix until incorporated, then add the remaining flour and milk; knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 5 minutes (it will still be sticky). Lightly brush a large bowl with vegetable oil and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. Lightly brush two 12-cup muffin pans with some of the melted butter. Line a baking sheet with parchment paper. Punch down the dough. Tear off about 1 tablespoon of dough and roll into a ball, then put on the prepared baking sheet; repeat with the remaining dough. Dip the dough balls in the remaining melted butter, letting the excess drip off, and arrange 3 balls in each muffin cup to make a clover shape. Cover the pans loosely with plastic wrap and let rise in the refrigerator, at least 8 hours or up to 1 day. Cover and refrigerate the remaining melted butter. Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Remove the muffin pans from the refrigerator, uncover and let stand at room temperature, 1 hour. Sprinkle with sea salt and bake, rotating the pans halfway through, until the rolls are golden, 15 to 20 minutes. Melt the reserved butter, then brush on the hot rolls while still in the pan. Serve or let cool and freeze.
Hummus Dip 2 (15-ounce) cans chickpeas, drained and rinsed 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish 1/2 lemon, juiced 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish 2 cloves garlic, peeled 1 1/2 teaspoon salt 1/2 teaspoon dark Asian sesame oil 1/2 to 1 teaspoon ground cumin 12 to 15 grinds black pepper 1/4 cup water Paprika, for garnish Instructions: In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along. Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature. Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligrams
Memphis-Style Hickory-Smoked Beef Ribs 4 (about 4 pounds each) slabs beef spareribs 2 cups Neely's BBQ Dry Rub, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs \bend\ and the meat easily separates from the bone using a fork. Remove from grill. For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve. In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.
Browned Stewed Chicken 1 (3 1/2 to 4 pound) chicken, cut into 8 pieces 1 large onion, halved and sliced 6 garlic cloves, sliced 8 sprigs fresh thyme 2 tablespoons olive oil 1 teaspoon kosher salt Fresh ground black pepper 12 allspice berries 1 large tomato, coarsely chopped 1 1/2 cups chicken broth 1/2 to 1 teaspoon hot sauce Salt Instructions: Toss the chicken, onion, garlic, thyme, olive oil, salt, and pepper together in a bowl. Cover and refrigerate overnight. Remove the chicken from the refrigerator 30 minutes before you start cooking. Remove the chicken from the marinade. Reserve the marinade. Heat a large skillet over medium-high heat. Add the olive oil to the pan, and begin browning chicken pieces in batches until golden brown. Remove the last batch from the pan, then add the allspice berries and marinade, and cook for about 5 minutes. Add the tomatoes and return chicken to the pan. Raise the heat, and bring to a simmer. Add chicken stock, hot sauce and again, bring to a simmer. Cover pan and adjust heat to a low simmer, for approximately 30 minutes, or until chicken is cooked through. Adjust seasoning and serve.
Grilled Flank Steak, Portobello and Green Bean Salad 1/4 cup olive oil 1/3 cup balsamic vinegar 2 tablespoons orange juice 1 tablespoon minced garlic 1/2 teaspoon chili flakes 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 1/4 pound flank steak, trimmed of all visible fat 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel 1 tablespoon water 2 teaspoons Dijon mustard 3/4 pound green beans, trimmed 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed) 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges 1/2 small red onion, thinly sliced Instructions: Make marinade: Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours. Make dressing: Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated. Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve. Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices. To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates. Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Thiamin, Calcium, Magnesium
Grilled Andouille Sausage and Shrimp over Grilled Grits 5 cups water 3/4 teaspoon kosher salt 1 cup stone-ground yellow grits 1/2 cup (2 ounces) freshly grated Parmesan 1/4 teaspoon white pepper 1/4 teaspoon hot pepper sauce Cooking spray 1 pound andouille sausage 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup chopped onions 1/2 cup chopped red bell peppers (red better for color) 1/2 cup chopped celery Salt Cayenne pepper 1 1/2 pounds medium local shrimp, peeled and deveined, tail removed 2 3/4 cups clam juice 1/4 cup heavy cream 1/4 cup chopped green onions Chopped fresh parsley leaves or chive sprigs, for garnish Instructions: Grilled Grit Squares: To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce. Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm. Heat grill to medium heat. Put the andouille sausage on the grill and start to cook. In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.
Herb-Crusted Pork Loin 1 teaspoon ground cinnamon 2 teaspoons ground cumin 1/4 teaspoon cayenne, or more, to taste Kosher salt 1 1/2 pounds pork loin roast 4 tablespoons vegetable oil 1 sweet onion, roughly chopped 2 cloves garlic, smashed 2 tablespoons freshly grated ginger 1 bunch fresh cilantro leaves 1 lime, zested 2 tablespoons olive oil 1/4 cup plain bread crumbs Kosher salt 1 1/2 tablespoons Dijon mustard Instructions: Preheat the oven to 375 degrees F. In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up. Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.
Pecan Pie with Chocolate-Cinnamon Whipped Cream 2 cups whipping cream 1 shot orange liqueur (recommended: Grand Marnier) (buy a tiny bottle, a nip, if you like) 1/4 teaspoon ground cinnamon, eyeball it in your palm 2 pinches chili powder or ground cayenne 1 (3-ounce) baking bar semisweet chocolate, chopped (recommended: Ghiradelli brand) 2 store bought pecan pies, serve warm or chilled, as you like Instructions: Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.
White Chocolate Dream Pie 2 cups macadamia nuts crushed, reserving 2 tablespoons for garnish 3 tablespoons unsalted butter, melted 3 tablespoons sugar 3 cups cream 1 cup sugar 2 eggs 1 teaspoon vanilla 3 tablespoons cornstarch 1 tablespoon unsalted butter 1 12-ounce bag white chocolate chips 1 8-ounce block of cream cheese, softened 1 16-ounce tub of Cool Whip, softened Instructions: Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling. Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust. Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.
Sesame Crackling Shrimp 1 lb. medium shrimp, peeled 1/2-cup yellow corn meal 1/2-cup cornstarch 1 cup vegetable oil Instructions: In a bowl combine corn meal and corn starch. Place skillet or frying pan on stove, add vegetable oil and heat to very hot. Toss peeled shrimp with corn meal mix, take shrimp out and fry in hot oil for four minutes.
Crazy Szechuan Beef and Messy Corn with Shishito 1 1/4 to 1 1/2 pounds flat iron steak, flank steak or thin-cut sirloin steak 3 tablespoons cornstarch 2 tablespoons rice wine vinegar 1 tablespoon soy sauce or low-sodium soy sauce 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground Szechuan peppercorns 1 1/2 teaspoons ground turmeric (only if not using fresh; see Vegetables and Sauce) 1 1/2 inches ginger root 1 1/2 inches turmeric root (OR add ground turmeric to marinade; see Steak and Marinade) 4 cloves garlic About 1/3 cup soy sauce or low-sodium soy sauce 2 tablespoons Shaoxing rice wine or dry sherry (a fat splash) 1 tablespoon sweet chile sauce, chile garlic sauce or sriracha 1 tablespoon toasted sesame oil 1 tablespoon cornstarch 1 large carrot 1 red field pepper or other mild pepper, such as bell 4 to 5 scallions or 2 thin leeks, trimmed 4 to 5 tablespoons peanut oil or other neutral oil A handful of small dried Asian chile peppers, optional Toasted sesame seeds, for garnish, optional Messy Corn and Shishito Peppers, recipe follows 3 ears corn on the cob About 2 tablespoons peanut oil or other neutral oil One 8-ounce package or about 20 to 24 shishito peppers 2 cloves garlic, thinly sliced or grated 1 inch ginger root, grated or chopped 1 tablespoon chile garlic sauce or sriracha 1 tablespoon soy sauce or low-sodium soy sauce 1 tablespoon rice wine vinegar About 1 teaspoon toasted sesame oil 2 scallions, sliced A handful of cilantro leaves, coarsely chopped or picked Instructions: For the steak and marinade: Place steak in freezer for a few minutes to firm up a bit, then thinly slice on a bias against the grain. In a shallow dish, stir up marinade and spices: cornstarch, rice wine vinegar, soy sauce, cumin, Szechuan pepper and ground turmeric if using. Add meat and coat, then let stand 10 to 15 minutes. For the vegetables and sauce: Peel ginger and turmeric if using and grate or mince. Chop or grate garlic. In a small bowl, whisk up sauce: ginger, garlic, turmeric, soy, Shaoxing rice wine or sherry, sweet chile sauce, chile garlic sauce or sriracha and sesame oil. Place about the cornstarch in smaller bowl or ramekin. Peel and chop carrot into thin matchsticks. Quarter pepper lengthwise, remove seeds and thinly slice across. Cut the scallions 1 inch on bias. Heat a large cast-iron or nonstick pan over high heat with peanut oil, 2 turns of the pan. Cook beef in 2 batches if necessary to crisp, about 3 minutes each. Add another turn of pan of oil and stir-fry the carrot, peppers and Asian chiles, if using, and toss for a minute. Add sauce to the pan. Add a splash of water to cornstarch and add to sauce to thicken. Add beef and toss, then add half the scallions. Transfer to bowl and top with remaining scallions and sesame seeds, if using. Serve with Messy Corn and Shishito Peppers. Shuck the corn unless you bought it prepped by produce department. Cut the corn on the cob into 2-inch chunks. Heat a large nonstick or cast-iron skillet over high heat with peanut oil, 2 turns of the pan, add corn and peppers and blister and brown, 5 to 6 minutes. Reduce heat a bit and add garlic, ginger, chile sauce, soy sauce, vinegar, sesame oil and scallions. Toss another minute, transfer to platter and top with cilantro.
Tiramisu *6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 1/2 cups strong espresso, cooled 2 teaspoons dark rum 24 packaged ladyfingers 1/2 cup bittersweet chocolate shavings, for garnish Instructions: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with chocolate shavings.
Vegan Blueberry Muffins Cooking spray 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2/3 cup packed light brown sugar 1/2 cup plain soy milk yogurt 1/3 cup unsweetened almond milk 1/3 cup vegetable oil 1/4 cup unsweetened smooth applesauce 1 teaspoon pure vanilla extract 2 cups fresh or frozen blueberries 2 tablespoons turbinado sugar Instructions: Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray. Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl. Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Open-Faced Waffle Cornbread Stuffing Sandwiches with Turkey, Brie and Bacon 6 slices bacon 1 cup leftover cranberry relish 2 tablespoons mayonnaise 2 tablespoons whole-grain Dijon mustard 4 cups crumbled leftover cornbread stuffing 2 large eggs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh sage 1/2 cup chicken broth, preferably low-sodium Kosher salt and freshly ground black pepper Nonstick cooking spray 16 thin slices Brie 1 cup chicken broth (preferably low-sodium) About 1 pound sliced leftover roast turkey 2 tablespoons unsalted butter 6 large eggs Instructions: For the bacon: Preheat the oven to 400 degrees F. Put the bacon on a baking sheet and roast until crisp, about 15 minutes. Set aside. Reduce the oven temperature to 350 degrees F. For the cranberry Dijon mayo: Whisk the cranberry relish together with the mayonnaise and mustard in a medium bowl. Cover and refrigerate until ready to serve. For the cornbread waffles: Preheat a waffle maker. Put a rack on a baking sheet. In a large bowl, stir together the leftover stuffing, eggs, parsley and sage. Add 1/4 cup of the chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well moistened--it should just hold together in your hand. Season with salt and pepper. Using about 1/2 cup per waffle, shape the stuffing mixture into fat round patties; they should be smaller than the waffle grids. Spray the waffle maker with some nonstick spray, then add the stuffing patties and close the lid. Let the waffles cook until golden brown, crispy and cooked through, 5 to 7 minutes. (The waffle maker should stop steaming when the waffles are cooked through.) Remove the waffles to the rack on the baking sheet, and repeat with the remaining waffle mixture. Put a few slices of Brie on each waffle, transfer to the oven, and warm just to melt the cheese a bit, about 5 minutes. For the turkey: Meanwhile, bring about 1 cup of broth to a simmer in a large skillet. Add the turkey and heat until just warmed through, about 5 minutes. For the eggs: Melt the butter in a large nonstick skillet over medium-high heat. Add the eggs and fry until the whites are set and the yolks still runny, about 4 minutes. Season with salt and pepper. To assemble: Dollop some of the cranberry Dijon mayonnaise on top of each waffle. Top with some warm turkey, then some bacon, and finally an egg. Serve immediately.
Roasted Turkey Breast Half a turkey breast (3 pounds) Salt and freshly ground black pepper 1 cup dried apricots 1 cup dried pitted prunes 1 cup chicken broth 2 to 3 tablespoons melted butter Instructions: Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper.
Kids Can Make: Cheesy Eggs-in-the-Hole with Bacon 4 slices bacon (about 4 ounces) 1 tablespoon unsalted butter Four 1/2-inch-thick slices of bread from a whole-grain boule or pullman loaf 4 large eggs 4 tablespoons grated Parmesan Kosher salt and freshly ground black pepper Instructions: Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble. Add the butter to the hot pan to melt with the rendered bacon fat; set aside. Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate. Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan. Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk.
Cheesy BBQ Chicken Puffs Farm Rich BBQ Style Boneless Chicken Bites Crescent Dough Crumbled bacon Shredded cheese Muffin Tin Instructions: Prepare Farm Rich BBQ Style Boneless Chicken Bites according to package instructions. Line a mini muffin tin with crescent dough and then add the bites. Tip: cut these in half so they fit just right. Add crumbled bacon. Add shredded cheese. Place in the oven for 10 minutes at 350 degrees.
Dill Creme Fraiche 1/2 cup creme fraiche 1/2 bunch fresh dill, coarsely chopped 1/2 lemon, juiced 1 tablespoon roughly chopped capers 4 cornichons, finely chopped Instructions: Mix all ingredients together in a bowl until combined.
Fennel, Mushroom, and Arugula Salad 2 small fennel bulbs, trimmed, cored, and sliced thin 1/2 pound mushrooms, brushed 2 cups arugula 1/2 pound baby artichokes trimmed and quartered 1 lemon, sliced thin Extra-virgin olive oil 1/4 cup fresh lemon juice Coarse salt and pepper Fresh parmesan curls, to garnish Instructions: In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
Blood and Guts Potatoes 4 baking potatoes 3 balls fresh mozzarella, diced 2 tablespoons tomato ketchup, plus more to decorate Instructions: Preheat the oven to 450 degrees F. Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size. Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins. Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins. Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.
Salsa Verde 3 cloves garlic, minced 1 jalapeno, seeded and minced 1 shallot, minced Zest of 3 lemons Juice of 2 lemons (about 1/2 cup) 1 1/2 cups olive oil 1 cup fresh flat-leaf parsley leaves, finely chopped 1 cup fresh celery leaves, finely chopped 1 tablespoon salt-packed capers, rinsed and finely chopped Kosher salt Instructions: In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
Lentil Salad 1/2 cup red wine vinegar 1/4 cup olive oil 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh thyme leaves 1 recipe basic cooked lentils, see recipe below 6 to 8 slices thick-sliced bacon, cooked and chopped 1 pound brown or green lentils, approximately 2 1/2 cups 1 small onion, halved 1 large clove garlic, halved 1 bay leaf 1 teaspoon kosher salt 1/4 pound salt pork, optional 1/4 teaspoon freshly ground black pepper Instructions: Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.; Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately. Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess. Cook smart, Alton
Ravioli Alfredo with Artichokes Kosher salt 2 9-ounce packages mushroom agnolotti or other ravioli 4 tablespoons unsalted butter 1 small shallot, finely chopped 1 9-ounce package frozen artichoke hearts, thawed Freshly ground pepper 1/4 cup dry white wine 1/2 cup heavy cream 1/2 cup grated parmesan cheese (about 1 ounce) 1/2 cup frozen peas, thawed Pinch of ground nutmeg 2 tablespoons chopped fresh tarragon Instructions: Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute. Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.
Dirty Rice 1 (1-pound) block lean ground sirloin 2 teaspoons kosher salt 1 tablespoon grapeseed oil 1/2 teaspoon ground black pepper 1/2 teaspoon toasted ground cumin 1/4 teaspoon cayenne pepper 1/3 cup amber beer 1/4 cup grapeseed oil 1/4 cup all-purpose flour 1/2 cup finely chopped white onion 1/2 cup finely chopped green bell pepper 1/3 cup finely chopped celery 4 cloves garlic, crushed 1/3 cup amber beer 1 cup chicken stock, plus more as needed 2 cups cooked Jasmine rice or any medium-grain white rice 2 tablespoons unsalted butter 1/2 bunch green onions (green tops only), chopped Kosher salt Instructions: Sear the meat: Season the block of sirloin -- no fancy shaping needed, just use it how it comes out of the tray from the grocery store -- with 1 teaspoon of salt on each side. In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer. Let it do its thing. Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin, and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat. Make the gravy: In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes. Once it's the color of milk chocolate, add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well. In 1/3-cup increments, add the stock, stirring well between each addition. Stir frequently, but not continuously, until you have a well emulsified gravy, thick enough to coat the back of a spoon. Once the gravy is done, add the cooked beef. Add a splash of stock to the meat pan to deglaze to get the remaining \junk\ out -- the delicious extra bits that stick to the pan -- and add to the gravy and meat. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor. To serve: Add the cooked rice, butter, and green onions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.
Amaretto and Raspberry Smoothie 12 ounces fresh raspberries (or 12-ounces frozen raspberries, thawed), divided 1 quart vanilla gelato (or ice cream), lightly softened, divided 2 tablespoons almond liqueur (recommended: Amaretto), divided 2 teaspoons orange zest, divided Ice 4 Italian macaroon cookies (recommended: Amaretti), divided Instructions: Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth. Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies. Serve with long spoons and a straw.
No Fuss Peel n'Eat Shrimp 1 pound large shell-on deveined shrimp 1 1/2 tablespoons vegetable oil 1 tablespoon seafood seasoning (recommended: Old Bay) Remoulade Sauce, recipe follows 1 1/4 cups mayonnaise 1/4 cup stone-ground mustard 1 clove garlic clove, smashed 1 tablespoon pickle juice 1 tablespoon capers 1 teaspoon prepared horseradish 1/4 teaspoon cayenne pepper 1/4 teaspoon hot paprika 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) Instructions: Preheat oven to 350 degrees F. Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip. Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
5 Spice Cajun Shrimp 2 tablespoons paprika 2 tablespoons garlic powder 2 tablespoons black pepper 2 tablespoons salt 2 tablespoons chili powder 1 pound shrimp, unpeeled 2 tablespoons lemon juice Instructions: Preheat grill. Combine equal parts of the 5 spices for the shrimp, to taste. Add the shrimp and toss to coat. Grill for 2 minutes, then sprinkle with some of the lemon juice. Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice. Cook for 3 more minutes. Remove from heat, and sprinkle with the remaining lemon juice.
Caramel Popcorn 1/2 cup popcorn kernels, freshly popped 2 cups roasted peanuts 1 1/4 cups (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter 1/4 cup light corn syrup 2 teaspoons vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking soda Instructions: Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup. Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
Dough Basket 7 1/2 cups unbleached, unbromated flour 2 cups water 3 tablespoons plus 1 teaspoon sea salt 1/2 cup plus 1 teaspoon vegetable shortening 1 cup sugar 1/4 cup water Instructions: To make the dough: Place all of the ingredients in the bowl of a stand mixer fitted with a paddle. Mix until well combined. The dough will be sticky but you will be able to form it into a ball. Use additional flour for your hands and work surface to keep the dough from sticking. To prepare the basket weaving structure: This recipe will make enough dough to yield a basket that is about 10 inches in diameter. Use a piece styrofoam as a base. I used an 11 by 14-inch rectangular piece, which was about 2 inches thick. Using a pen, draw a 9-inch diameter circle in the center of the rectangular styrofoam. Insert 21 wooden skewers in a circle following the pen line of the 9-inch diameter circle. Space the skewers somewhat evenly apart. When inserting the skewers, tilt them slightly outward. This will be the outside shape of the basket. To make the basket: Roll a piece of dough into a long rope that is at least 20 inches long and about 1/2-inch in diameter. Place the end of this rope inside the basket leaving a 1 1/2-inch long tail resting in what will be the interior of the basket. Weave the rest of the dough in and out of the skewers. This should make one complete layer and may give you enough to continue into the second row. When you are coming to the end of your rope (no pun intended) and you need to stop, make sure you leave a tail inside the basket. This will help the dough stay in place and avoid any unraveling later on. Roll out another dough rope and start the second layer in a different spot than the first one so the starts and ends are staggered throughout the basket. This will help develop a stable structure to the basket. When you have completed 4 full rows, put it in the oven at 200 degrees F (if the oven temperature is higher, the Styrofoam will melt) for about 30 minutes. This is just long enough for the dough to dry slightly and will provide a strong base for the weight of additional layers. Remove from the oven and let cool. Repeat the same process adding another 4 layers to the basket. Put it back in the oven for another 30 minutes. Remove from the oven and let cool. To make the decorative braids for the top rim of the basket: Using 3 ropes of raw dough approximately 28 inches long, weave the dough ropes into a long braid. Place the braid on the top rim of the basket, gently pressing it down to make it secure. This is now the final row on the basket. To make the bottom of the basket: Make a long rope of dough approximately 1/2-inch in diameter. Tightly coil it starting at the center of the inside of the basket. This will be the bottom of the basket. If the rope you made is not long enough, you can roll out another rope and connect the 2 ropes by squeezing it securely to the end of the already coiled rope. Make the coil disk slightly bigger than the base and push the coil into place so it fits snugly. To make the handles for the basket: I used a 1/4-inch thick wooden dowel as a base and wrapped a long rope of raw dough, by spiraling around the dowel from top to bottom. I used 3 pieces of dowel to give my basket handle an artistic shape. The length of the dowels depends on 2 things. How tall the side of your basket is and what you want the handles to look like. Cut dowels to desired size. Lay the raw dough wrapped dowels on the baking sheet and bake along with the rest of the basket. The handles will be attached after all the parts have been baked. Place the entire basket and the handles in the oven for the final time. I put mine in the oven for about 1 hour, then turned off the heat and left it in the oven overnight. Remove the basket from the oven (it should be cool or room temperature for final assembly). To assemble and finish the basket: Make the caramel for painting the basket: Place the sugar and water in a saucepan and place over medium-high heat. Stir only until it is combined. Let the caramel cook until it burns. You will see white smoke and the caramel will be very dark. Remove from the heat. Add a little water and stir. You will need to keep adding small amounts of water until the caramel is a consistency liquid enough to use as paint. Use a pastry brush to apply the caramel to the basket and the handle. Allow it to dry completely before filling the basket with your pastries.
Sauteed Green Beans with Lemon and Blue Cheese 1 tablespoon butter 1 tablespoon vegetable oil 8 ounces green beans, trimmed 1 tablespoon Worcestershire sauce 1 tablespoon sriracha or other hot sauce Fresh lemon juice, as needed 2 ounces crumbled blue cheese Instructions: In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.
Christmas Tree Cheesecake Pops One 30-ounce frozen New York-style cheesecake, such as Sara Lee 15 ounces green candy melting wafers 1/2 cup refined coconut oil Green sprinkles, for decorating 8 gold star dragees Rainbow nonpareils, for decorating Silver nonpareils, for decorating One 4.25-ounce tube white decorating icing, such as Wilton White nonpareils, for decorating Instructions: Line a baking sheet with parchment paper. Cut the cheesecake into 8 even wedges. Firmly insert a wooden ice pop stick into the short side of each cheesecake slice, about 2 1/2 inches deep. Transfer to the prepared baking sheet and freeze until solid, at least 6 hours and up to overnight. Line a second baking sheet with parchment paper. Add the green candy melting wafers and coconut oil to a tall wide-mouth microwave-safe container. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute 30 seconds. To make a plain tree: Dip a frozen cheesecake slice in the candy melts to fully coat. Transfer to the prepared baking sheet and immediately sprinkle with green sprinkles. Dip the bottom of a gold star dragee in the candy melts and press on the top of the tree. To make a tree with rainbow lights: Follow the directions above for a plain tree, quickly sprinkling a few a few rainbow nonpareils over the green sprinkles. Add a gold star as above. To make a tree with white lights: Follow the directions above for a plain tree, quickly sprinkling a few silver nonpareils over the green sprinkles. Add a gold star as above. Attach a small round piping tip to the tube of white decorating icing and pipe a garland on the tree. To make a tree with snow: Follow the directions above for a plain tree, quickly sprinkling a few white nonpareils over the green sprinkles. Add a gold star as above. Freeze the pops until ready to serve. Use a sharp knife to trim any frozen candy melt drips from the sides of the pops. Let sit at room temperature for 10 minutes before serving, or serve frozen.
Salted Caramel-Apple Strudel 1/2 cup granulated sugar, plus more for sprinkling 1/2 teaspoon kosher salt, plus more for sprinkling 1 stick salted butter 2 teaspoons apple cider vinegar 2 pounds Golden Delicious apples (about 4 large apples), peeled and cut into 3/4-inch pieces 3 tablespoons finely crushed gingersnaps (about 4 cookies) 1/2 teaspoon ground cinnamon 6 sheets frozen phyllo dough, thawed 1/2 cup cold heavy cream Confectioners' sugar, for dusting Instructions: Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble). Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely. Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan. Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top. Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes. Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.
Shredded Chicken Nachos with Pico de Gallo 3 tablespoons olive oil 2 pounds boneless, skinless chicken breast diced into 3-inch strips 4 teaspoons chili powder 1 teaspoon salt 2 cups thinly sliced onions 1 tablespoon minced garlic 2 cups chicken stock 4 teaspoons fresh squeezed lime juice 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups milk 1 small can chopped green chiles, drained 2 cups grated sharp yellow Cheddar 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 8 to 10 cups corn tortillas 4 cups shredded chicken 2 cups shredded Monterey Jack cheese 1/4 cup green onions finely sliced 3/4 cup sour cream, for garnishing 1/2 cup sliced pickled jalapenos, for garnishing 2 tablespoons chopped fresh cilantro leaves, for garnishing Pico de Gallo, for serving, recipe follows 1 (14-ounce) can whole tomatoes, drained 1/4 cup chopped yellow onions 2 tablespoons minced cilantro leaves 1 jalapeno pepper, stem and seeds removed, finely chopped 2 teaspoons fresh lime juice 1 clove garlic, minced 1/2 teaspoon Emeril's Red Hot Pepper Sauce 1/4 teaspoon salt Instructions: Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos. In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat. Preheat the oven to 400 degrees F. In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside. In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Citrus Chicken Tagine 2 tablespoons harissa 1 tablespoon smoked paprika 1 tablespoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon ground allspice 1/2 teaspoon cardamom 1/2 teaspoon cayenne 2 Cara Cara oranges, zested, then cut into 8 pieces 4 tablespoons canola oil 8 bone-in chicken thighs Kosher salt and freshly ground black pepper 4 cloves garlic, minced 1 Spanish onion, diced 1 1/2 cups canned whole tomatoes, hand crushed 1 cup chicken stock 1 cup large green olives, pitted 1/2 cup dried apricots, diced 1/4 cup chopped preserved lemon Cooked couscous, for serving 1 Meyer lemon, thinly sliced Fresh cilantro and mint leaves, for garnish Instructions: Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat. In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste. Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs. Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate. Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes. Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.
Grilled Zucchini 2 zucchini, cut lengthwise 3 tablespoons olive oil Kosher salt Freshly ground black pepper Instructions: Toss zucchini with oil, salt and pepper, and grill.
Grilled Mahi-Mahi with Mojo 2 cloves garlic, chopped 2 tablespoons extra-virgin olive oil, plus extra for brushing 1/4 cup freshly squeezed lime juice (about 2 limes) 1/2 teaspoon kosher salt 2 tablespoons chopped fresh cilantro leaves plus 2 sprigs for garnish Two 5- to 6-ounce mahi-mahi fillets Extra-virgin olive oil Kosher salt and freshly ground black pepper Mixed greens, for serving Instructions: Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve. Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.
Mini Angel Food Cakes with Marshmallow Frosting 1 (16-ounce) box angel food cake mix 2/3 cup coconut water 1 cup sugar 1 tablespoon light corn syrup 1/4 teaspoon cream of tartar 2 egg whites 1/4 cup marshmallow cream 1/2 cup coconut flakes, for decorating Instructions: For the cake: Preheat the oven to 350 degrees F. Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans. For the frosting: Bring 2 cups water to a simmer in a medium saucepot. In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream. Frost each cake with the icing and sprinkle the tops with coconut flakes.
Tuna Burgers with Pineapple Glaze 1 cup pineapple juice 1/2 cup white wine vinegar 1 teaspoon ginger, finely chopped 3 tablespoons soy sauce 3 tablespoons light brown sugar, firmly packed 6 tablespoons ketchup, prepared or homemade 3 tablespoons lime juice 1 teaspoon freshly ground white pepper 1 1/2 pounds fresh tuna steaks, ground Salt and freshly ground pepper 4 rolls Instructions: To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the ketchup and cook an additional 5 minutes. Remove from the heat and add the lime juice, and white pepper. To prepare the burgers: Shape the ground tuna firmly into 4 round uniform patties about 1 1/2inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers, basting often with the glaze until cooked to desired doneness
Creamy Chorizo Queso Dip 4 ounces fresh chorizo, casings removed, crumbled Olive oil, as needed 1 small red onion, chopped 1 clove garlic, finely chopped 5 teaspoons all-purpose flour 1/2 cup Mexican lager-style beer, such as Negra Modelo 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice 3/4 cup milk 4 ounces Monterey Jack cheese, finely diced (about 1 cup) 4 ounces whole-milk mozzarella, finely diced (about 1 cup) 2 tablespoons chopped cilantro Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping Instructions: Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon. Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.
Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise 2 heaping tablespoons mayonnaise 1 teaspoon Dijon mustard 1 pound jumbo lump crab meat 1 teaspoon sauteed fresh ginger 1 medium zucchini, skin only, finely diced 1 red bell pepper, finely diced 1 medium yellow squash, skin only, finely diced 1 teaspoon chopped chives 1 cup coarse Japanese bread crumbs, plus 1 cup Salt and pepper Asian Slaw, recipe follows Wasabi Mayonnaise, recipe follows 1 head Napa cabbage, julienned 1 large carrot, shredded 1/2 cup rice wine vinegar 1 tablespoon sesame oil 1/4 cup sugar Salt and pepper 4 ounces wasabi paste 8 ounces mayonnaise Heavy cream Instructions: Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crab cakes and Wasabi Mayonnaise. In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours. Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.
Steak and Salsa 4 (1 1/2 inch thick) shell, sirloin, or ribeye steaks 3/4 cup fresh lime juice 1/3 cup dry red wine 1 small onion, finely chopped 2 cloves garlic, finely chopped 2 teaspoons oregano 1 bay leaf 1 teaspoon freshly ground black pepper 1 teaspoon salt Hot cooked white rice, for serving 3 ripe but firm plum tomatoes, peeled, seeded, and coarsely chopped 1/3 cup red wine vinegar 1/2 small bunch cilantro, leaves, only, finely chopped 1/3 cup extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small onion, finely chopped 1/2 green bell pepper, cored, seeded, and finely chopped Instructions: Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated. Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours. 1 1 /2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender. Blend for 1 minute, or until smooth and emulsified. Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature. Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature. When ready to serve, preheat a grill or griddle pan to high heat. Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking. Let the steaks rest, loosely covered with foil, for 5 to 7 minutes. Carve the meat across the grain into 1 inch slices and serve with white rice and Molho Campanha.
Cameron's Spritzer 1 cup chilled rosé 1/2 cup chilled sparkling water 3 fresh raspberries\u202f Ice\u202f 1 ripe lemon Instructions: Add the rosé and sparkling water to a large wine glass. Add the raspberries and lightly crush with a fork, so they release flavor whilst still holding some shape. Add some ice. Use a vegetable peeler to peel a slither of lemon rind, rub it around the rim of the glass, twist it, then drop it into the spritzer. Serve straight away.
Bhujia (Potato Fritters) 1 cup Besan flour (chickpea flour) 1 teaspoon cumin 1/8 teaspoon cayenne 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup water 2 tablespoons mustards seeds 1 tablespoon whole cumin seeds 2 tablespoons clarified butter (ghee) 2 tablespoons crushed, dried neem leaves 1 onion, peeled and diced 2 teaspoons garlic, minced 1/2 teaspoon turmeric 1/2 bunch cilantro leaves, washed and chopped roughly 1 serrano chile, seeded, stemmed and extra finely diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 pounds peeled potatoes 6 cups vegetable oil for frying Serving suggestion: Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping Instructions: Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside. Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper. Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning. To form bhujias, press tightly into half dollar rounds. Heat oil in a large saucepan to deep-fry temperature (350 degree F). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.
Penne with Creamy Walnut Sauce 10 ounces fresh spinach 1/2 cup toasted walnuts, coarsely chopped* 2 cups low-fat cottage cheese 1 garlic clove, minced or pressed 1/4 cup grated Parmesan cheese 1/4 cup loosely packed chopped fresh basil 1/2 teaspoon salt Ground black pepper to taste 1 to 1 1/2 pounds penne (tubular pasta} 1 head broccoli Grated Parmesan cheese (optional) Instructions: Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and pepper until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.
Cranberry-Pumpkin Bread Pudding 4 cups milk 1 cup granulated sugar 8 whole eggs 1/4 cup vanilla extract 1 tablespoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 (16-ounce) can pumpkin pie filling Cubed bread (see Cook's Note) 1 cup fresh cranberries Instructions: Preheat oven to 350 degrees F. In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.
Slow-Cooker Brisket 1/4 cup bourbon 2 tablespoons Dijon mustard 1 tablespoon chili powder 1 tablespoon smoked paprika 1 tablespoon lightly packed dark brown sugar 2 teaspoons granulated garlic 2 teaspoons onion powder 1 1/2 teaspoons ground cumin Kosher salt and freshly ground black pepper 3 1/2 pounds flat-cut beef brisket 1 tablespoon vegetable oil Instructions: Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours. Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid. Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes. Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.