Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Mock Guac 1 ripe avocado 1 lime, cut in half Salt Tortilla chips or bread, optional Instructions: Cut avocado in half and remove pit, but do not peel. Cradling a 1/2 in your hand, scrape the flesh with a fork, working top to bottom, then side to side, until it is mashed. Squeeze lime half over avocado, and then sprinkle with salt, to taste. Mash flesh a little more with fork to mix everything, leaving it all in the shell. Repeat with other half of avocado. Eat straight with a fork, dip in chips, or spread on bread.
Oink and Moo, Cluck Too BBQ Sauce 1 (14 ounce) can of tomato sauce 4 ounces cider vinegar 4 ounces water 1/2 teaspoon salt 1/4 teaspoon yellow mustard powder 1 teaspoon cayenne 1 teaspoon red pepper flakes, crushed 1 teaspoon red thyme leaves, crushed 1/2 teaspoon black pepper, ground 1 teaspoon paprika 1 teaspoon garlic powder 4 cloves roasted garlic, pureed 2 tablespoons Worcestershire sauce 1 tablespoon dark molasses Instructions: Combine all ingredients in a saucepan and simmer covered for 30 minutes, stirring occasionally. Taste and adjust with seasonings to your liking. Yum!
Herbed Egg White Omelet with Tomatoes 1/2 cup grape tomatoes, halved 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 5 large egg whites or 1 1/2 cups egg whites 1/4 cup roughly chopped flat-leaf parsley leaves 3 cups mixed baby greens or mesclun Instructions: Position a rack on the shelf closest to the broiler, and preheat the broiler to high heat. Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside. Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the parsley. Add the remaining 2 teaspoons olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes. Transfer the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the tomato salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining tomato salad on top. Serve with the baby greens on the side.
Wedge Salad with Crispy Bacon and Blue Cheese Dressing 1 cup crumbled blue cheese 1/2 cup mayonnaise 1/2 cup full-fat Greek yogurt or sour cream 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard Fine sea salt and freshly cracked black pepper Buttermilk or water, for thinning, optional 1 head iceberg lettuce, cored and cut into 4 wedges 8 cherry tomatoes, cut in half 4 strips crispy cooked bacon Instructions: Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use. Lay the iceberg wedges on a platter or one on each individual plate. Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.
Ensalada Rusa 1 Yukon gold potato, peeled, small dice and boiled in salted water until tender 2 Peruvian potatoes, peeled, small dice and boiled in salted water until tender 1 sweet potato, peeled, small dice and boiled in salted water until tender 1 large beet, roasted on salt, peeled, small dice 1 carrot, peeled, small dice (blanched) 1 cup peas, blanched if fresh, if not, canned is fine Spicy Mayonnaise Dressing, recipe follows 2 tablespoons mayonnaise, homemade is preferable 3 egg yolks 1 lemon, juiced 1 clove garlic 1 shot hot pepper sauce 1 shot Worcestershire 1 1/2 cups vegetable oil Instructions: Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing. In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.
Potato, Sausage and Broccoli Frittata Nonstick cooking spray, for the pan Olive oil, as needed 1 pound loose breakfast sausage 1 Spanish onion, finely diced 1 large russet potato, diced 1 head broccoli, stem removed, cut into small florets Kosher salt and freshly ground black pepper 3/4 cup whole milk 1/2 cup heavy cream 10 large eggs 1/2 bunch fresh dill, roughly chopped Instructions: Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray. Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl. Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine. Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!
Butch's BBQ Pork Butt 2 or 3 pieces split hickory and/or red oak 1 (5 to 7 pound) bone-in pork butt or Boston butt 1/2 cup seasoning rub (recommended: Butch's Magic Dust) 1 (18-ounce) bottle barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce) 20 seedless hamburger buns, split 1 pint coleslaw Instructions: Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak. With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process. Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.
Grilled Taco Nachos 10 cups tortilla chips 2 pounds bulk pork sausage, cooked and drained 2 cans (4.5 ounces each) Old El Paso® chopped green chiles, drained 4 teaspoons Old El Paso® taco seasoning mix (from 1-ounce package) 4 roma (plum) tomatoes, chopped (1 1/3 cups) 4 medium green onions, sliced (1/4 cup) 4 cups finely shredded Colby-Monterey Jack cheese (1 pound) Instructions: 1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted
Mexican Ricotta Spread with Grilled Tostadas 1 (1-pound) container whole milk requeson, or ricotta cheese 1/2 cup canned pickled jalapenos, carrots and onions, drained and chopped (recommended: La Costena) 2 tablespoons finely chopped fresh cilantro 1 teaspoon salt 1 teaspoon ground pepper 6 white corn tortillas Instructions: In a medium bowl, mix the requeson, pickled vegetables and cilantro to combine. Season with salt and pepper. Prepare a barbecue or grill pan to medium-high. Arrange the tortillas in a single layer on the grill. Cook until the tortillas are crisp, 5 minutes per side. Serve with the requeson spread.
Cacio E Pepe Gnocchi 1 1/2 pounds russet potatoes Kosher salt 1 teaspoon finely ground pepper, plus 1 1/2 teaspoons coarsely ground Pinch of ground nutmeg 1 large egg, lightly beaten 1 to 1 1/4 cups all-purpose flour, plus more for dusting 1 cup finely grated pecorino Romano cheese (about 2 ounces) 4 tablespoons unsalted butter 1/2 cup finely grated parmesan cheese (about 1 ounce) Instructions: Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium heat and cook until easily pierced with a knife, 20 to 25 minutes. Drain and let cool slightly. Peel the potatoes and pass through a ricer onto a clean surface in a thin layer (do not mound the riced potatoes). Let cool completely, at least 10 minutes. Combine 1 teaspoon salt, the finely ground pepper and the nutmeg in a small bowl; sprinkle over the riced potatoes. Drizzle the beaten egg over the potatoes, then sprinkle with 1 cup flour and 1/2 cup pecorino. Chop the potato mixture with a bench scraper, turning the mixture onto itself until it just starts to come together. Lightly dust the dough with flour and knead, adding up to 1/4 cup more flour if needed, until the dough is almost smooth and slightly wet but not sticky. Form the dough into a ball. Cut the dough into 4 pieces using the bench scraper; keep covered with a kitchen towel until ready to use. Cut 1 piece of dough in half; dust with flour and gently roll each half into a 1/2-inch-thick rope. Cut each rope into 1/2-inch pieces with the bench scraper or a sharp knife and dust with flour. Repeat with the remaining dough. Line 2 baking sheets with clean kitchen towels; dust with flour. Lightly flour your hands and roll each piece of dough between your palms to make a small ball. One at a time, place each dough ball on the tines of a fork closest to the handle and hold it in place with a floured thumb. In one gentle motion, quickly press and roll the dough along the tines toward the tip of the fork. Transfer to the prepared baking sheets. (The uncooked gnocchi can be frozen at this point. Freeze on the baking sheets until firm, then transfer to a resealable plastic bag and freeze up to 3 weeks.) Preheat the broiler and bring a large pot of salted water to a boil. Melt the butter in a large ovenproof skillet over medium heat. Stir in the coarsely ground pepper and cook until toasted, about 30 seconds. Add 3/4 cup of the boiling water. Bring to a boil and cook until reduced by half, 2 to 3 minutes. Remove from the heat. Working in batches, shake the gnocchi in a colander to remove any excess flour, then add to the pot of boiling water and cook until the gnocchi float to the top, about 2 minutes. Remove the gnocchi with a slotted spoon or spider and transfer to the skillet with the butter sauce, off the heat. Once all the gnocchi are in the skillet, stir to coat and return the skillet to medium heat. Bring the sauce to a boil, adding up to 1/4 cup of the cooking water if the gnocchi seem dry. Remove from the heat and stir in 1/4 cup each pecorino and parmesan. Sprinkle the remaining 1/4 cup each pecorino and parmesan over the top. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes.
Black Bean Swamp Dip 3 poblano chile peppers 1 15-ounce can black beans, drained and rinsed 1/2 cup fresh cilantro 1/2 cup chopped scallions 3 tablespoons fresh lime juice (from 2 limes) Kosher salt 1/4 teaspoon ground cumin Blue corn tortilla chips, for serving Instructions: Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It\u2019s OK if some skin remains.) Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.
Waldorf Salad Skewers 1 Honeycrisp apple, cored and cut into 12 slices 1 lemon, juiced (optional) 16 green grapes One 3-inch piece celery, sliced into 12 slices 24 salad leaves from a mesclun mix (baby gem, spinach and frisee) Instructions: Toss the apple in lemon juice in a bowl if making ahead. Using a 7-inch bamboo skewer, spear a green grape, an apple slice, a slice of celery, a green grape, and a group of 3 three salad leaves\u2014a baby gem, a baby spinach and a piece of frisee, pierced through the middle onto the skewer. Repeat with an apple slice, a celery slice, a green grape and three salad leaves. Add a third apple slice, a third celery slice and fourth grape. Repeat the process to build three more skewers.
Simple Braised Mushrooms 2 tablespoons olive oil 1 shallot, finely chopped 1 1/2 teaspoons kosher salt, divided 3 (10 ounce) packages cremini mushrooms, trimmed and quartered 4 sprigs fresh thyme 2 tablespoons dry Marsala, sherry or white wine, optional 1/2 cup chicken or vegetable broth 1 tablespoon unsalted butter Instructions: Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes. Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
Blueberry Clafouti 1 1/2 pints blueberries, washed and drained 4 eggs 1 cup sugar 1 cup milk 1 teaspoon vanilla extract 3/4 cup all-purpose flour Pinch fine salt Powdered sugar, for dusting Instructions: Preheat oven to 350 degrees F. Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches). In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries. Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once. Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.
Key Lime Tequila Milkshake 1/4 cup whole milk 1 shot tequila 3 tablespoons prepared key lime curd 12 ounces best quality vanilla ice cream (recommended: Haagen-Dazs) Orange zest, for garnish Instructions: Put the milk, tequila, and lime curd in a blender and blend until combined. Add the ice cream and blend until smooth. Serve in a tall glass with a straw and garnish with orange zest.
Roasted Carrots with Pistachio Relish 1 1/2 teaspoons coriander seeds 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon grated orange zest, plus 1/4 cup juice 1 teaspoon honey 1/2 teaspoon unseasoned rice vinegar Kosher salt and freshly ground pepper 2 pounds carrots (preferably small), peeled and halved lengthwise 1/2 cup pitted green olives (preferably castelvetrano) 1/4 cup pitted kalamata olives, torn into pieces 3 tablespoons roasted pistachios 2 Medjool dates, pitted and chopped 1 teaspoon minced fresh parsley Instructions: Preheat the oven to 375˚ F. Toast the coriander seeds in a dry pan over medium heat until just smoking, about 4 minutes. Transfer to a plate to cool. Pound with a mortar and pestle (or use a heavy skillet!) to form a coarse powder. Whisk 1/4 cup olive oil, the orange juice, honey, rice vinegar, 1/2 teaspoon salt, a few grinds of pepper and the coriander in a bowl. Toss the carrots with half of the dressing on a parchment-lined baking sheet. Roast, rotating the pan halfway through, until carrots are tender and starting to brown, 35 to 40 minutes. Meanwhile, make the relish: Pulse the olives, pistachios, dates, orange zest, parsley, the remaining 2 tablespoons olive oil and a few grinds of pepper in a food processor to make a fine textured relish (don\u2019t let it turn into a paste!). Remove to a bowl. Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top.
Chili Cheese Dog Nachos 3 hot dogs with about 40 calories and 1g fat or less each 2 cups EZ as 1-2-3 Alarm Turkey Chili (recipe follows) or low-fat turkey or veggie chili 1 (7-ounce) bag baked tortilla chips 1/2 cup chopped white onion 3 slices fat-free American cheese, cut into thin strips 1/2 cup fat-free sour cream 2 tablespoons chopped scallions, for garnish 1 (29-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes, drained 1 (15-ounce) can chili beans (pinto beans in chili sauce), not drained 1 (15-ounce) can red kidney beans, drained and rinsed 1 cup frozen sliced or chopped carrots 1 cup frozen sweet corn kernels 2 bell peppers (different colors), chopped 1 large onion, chopped 1 to 3 canned chipotle peppers in adobo sauce, chopped, sauce reserved 2 teaspoons chopped garlic 1 teaspoon chili powder 1 teaspoon ground cumin 1 pound raw lean ground turkey Salt Instructions: Preheat broiler. Chop hot dogs into small pieces. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and hot dog pieces, and cook them until thoroughly heated, about 3 minutes. Set aside. Arrange chips on an oven-safe platter or in a large casserole dish. Top the chips first with the chili-dog mixture and then with onion. Top evenly with cheese strips. Place under the broiler until the cheese begins to melt and bubble, about 2 minutes. Top or serve with sour cream. Garnish with scallions. Eat! Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce. Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste. Mmmmm!!!
Garlic Butter Dinner Rolls 4 sticks butter 24 frozen, unbaked dinner rolls 16 cloves garlic, finely pressed Coarse sea salt Instructions: Melt 1/2 stick of the butter and brush the muffin trays with the melted butter. Place the frozen rolls in the muffin pans. Cover and allow to rise for several hours. Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat, add the pressed garlic to the butter. Cook for a couple of minutes to release the flavor but don't let the garlic brown. After rising, lightly brush the rolls with the garlic butter and sprinkle with the sea salt. Bake the rolls according to package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Remove the rolls from the oven, dab with more garlic butter and serve warm.
Italian Beef 4 ounces dried basil 2 ounces dried oregano 1 ounce black pepper 1 ounce garlic powder 1 ounce onion powder 1/2 ounce kosher salt 1 quart beef stock One 6- to 7-pound eye-of-round beef roast, trimmed 5 ounces beef base 2 ounces black pepper 8 cloves garlic 3 celery stalks, chopped 2 bay leaves 2 large onions, with skins, chopped Hoagie rolls, for serving 1 quart hot or mild giardiniera, for serving Instructions: For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt. For the meat: Preheat the oven to 350 degrees F. Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound. Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible. For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot. To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.
Easy Breadsticks 1 baguette 3 tablespoons olive oil 1 teaspoon paprika Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the baguette in half crossways, and cut away the very last bit of the heel ends. Take each baguette half and slice in half lengthwise (as if you were going to make a sandwich). You should now have 4 equal pieces of baguette. Cut each quarter lengthwise into 3 strips, yielding 12 breadsticks. Brush with the olive oil and sprinkle evenly with the paprika, salt, and pepper. Bake until golden, about 7 minutes. Serve standing upright in a vase or large jar.
Broken Florentine Lasagna Bake 4 tablespoons (1/2 stick) butter 4 tablespoons all-purpose flour 3 cups milk Salt and pepper Freshly grated nutmeg 11/2 cups grated Parmigiano-Reggiano 2 tablespoons EVOO (extra-virgin olive oil) 1 garlic clove, cracked away from its skin 1 bunch of green chard, stems removed, leaves coarsely chopped 2 pounds spinach, stems removed, leaves coarsely chopped 1 box no-boil lasagna noodles Instructions: Preheat the oven to 375F. Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside. Heat the EVOO in a large cast-iron skillet over medium-high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper. Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.
Butterbean Cakes 2 cups dried white lima beans 1 clove garlic, crushed, plus 3 teaspoons minced garlic 1/2 cup chopped red onion 2 tablespoons kosher salt, divided 2 tablespoons lemon juice 8 dashes hot sauce 2 teaspoons minced onion 1 tablespoon pepper 1/2 pound feta cheese 2 leeks, white part only, sliced 2 red bell peppers, sliced 2 green or yellow bell peppers, sliced 1 cup bread crumbs Olive oil, for sauteing Sauteed vegetables, for serving Instructions: Preheat oven to 350 degrees F. Place beans in a saucepan, cover with water, and bring to a boil. Add 1 clove crushed garlic, red onion, and 1 tablespoon salt and simmer until tender. Drain excess water and let beans cool. In a large bowl, combine cooked beans, lemon juice, hot sauce, remaining garlic, onion, remaining salt, pepper, feta, leeks, bell peppers, and bread crumbs. Form mixture into approximately 20 (4-ounce) patties. Heat oil in a large skillet over high heat. In batches, saute patties until browned on both sides. Transfer to the oven and finish cooking for 10 minutes. Top bean cakes with sauteed vegetables and serve.
Fried Catfish topped with Crawfish Au Gratin Sauce 5 tablespoons butter 3/4 cup diced onion 1/4 cup diced green bell pepper 1/4 tablespoon minced garlic 5 tablespoons flour 1 tablespoon sugar 3/4 tablespoon chicken base 3/4 tablespoon crab base 1/4 tablespoon granulated garlic 1/8 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon cayenne pepper Pinch dried thyme 3 cups milk 1/4 cup white wine 4 ounces American cheese, cubed 1 pound peeled crawfish tails 2 tablespoons sliced green onions 2 (4-ounce) catfish fillets Creole seasoning, as needed 2 eggs 2 cups milk 2 cups flour 2 cups cornmeal Cottonseed oil, for frying Instructions: For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving. For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes. Serve the catfish with the crawfish au gratin sauce.
Spicy Ginger Whoopees 2 1/4 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon ground coriander 1/4 teaspoon cloves Pinch cayenne pepper 1/2 cup vegetable shortening 1/4 cup coconut shortening 1/4 cup molasses 1 cup brown sugar 2 eggs 1/4 cup pumpkin puree 1 teaspoon freshly grated ginger 1 cup confectioners' sugar 1 tablespoon meringue powder A few drops water Instructions: Preheat oven to 350 degrees F. To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy. Add molasses and brown sugar and beat until smooth. Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies to wire racks and let cool. To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing. Transfer to a plastic baggie. Snip the corner of the bag with scissors and drizzle onto cookies.
Buttermilk Pumpkin Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon granulated sugar 1/4 teaspoon salt 2 tablespoons cold vegetable shortening 4 tablespoons cold unsalted butter, cut into small pieces 1 teaspoon distilled white vinegar or fresh lemon juice For the filling: 1 15-ounce can pure pumpkin puree 1 stick unsalted butter, melted and cooled slightly 2 large eggs 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 3/4 cup buttermilk 2 tablespoons all-purpose flour Confectioners' sugar, for dusting Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour. Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven. Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
White Corn Agnolotti 1/2 cup chicken stock 2 sprigs of sage, leaves chopped 6 ounces, or 1 1/2 sticks, butter Salt and pepper, to taste 100 agnolotti, recipe follows White truffles 1 cup heavy cream 4 ears white corn, grated through medium holes from a box grater, about 2 cups 1 teaspoon kosher salt 1/4-teaspoon fresh ground black pepper 1 teaspoon sugar 1 ounce goat cheese 3 ounces mascarpone 1/8 cup grated Parmesan 1 teaspoon fresh thyme leaves, minced Pasta dough, recipe follows 3 cups flour 8 egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 2 to 3 tablespoons water Semolina or all-purpose flour, for dusting Instructions: Bring a large pot of salted water to a boil. In a heavy saute pan, add chicken stock, chopped sage, and butter. Boil until mixture emulsifies. Season with salt and pepper. Cook the agnolotti in the water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter. Serve in soup plates and shave white truffles on top. To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite. In a medium saute pan, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and thickly coats the back of a spoon. Transfer mixture to a medium bowl. Stir in the cheeses and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set. Make the agnolotti: Roll out the dough very thin. Brush with eggwash. Mound little heaps of filling about 1-inch apart. Fold over and squeeze dough together in between filling mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges. Yield: about 2 cups of filling, makes about 100 agnolotti In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic and let rest at room temperature for 30 minutes to 1 hour. Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
Hockaday Chess Pie 3 cups sugar 1 1/2 ounces cornmeal 1/2 pound (2 sticks) margarine or butter, melted 6 eggs 2 teaspoons vanilla extract 1/2 cup milk 2 teaspoons vinegar 2 unbaked pie shells in pie pans Instructions: Preheat oven to 350 degrees F. In a large bowl, mix sugar and cornmeal. Add melted margarine and mix thoroughly. Add eggs, 1 at a time, mixing after each addition. Add all liquids, taking care to end with vinegar. Mix well. Divide filling among each unbaked pie shell. Bake for approximately 45 minutes.
Muhammara 1 cup walnuts, toasted 1/2 cup plain breadcrumbs 3 to 4 jarred roasted red peppers 2 tablespoons Aleppo pepper (or any mild ground chile pepper) 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon sumac 1/4 teaspoon cayenne pepper (optional) 3 tablespoon pomegranate molasses 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of 1/2 lemon 1/2 teaspoon chopped fresh parsley, for sprinkling Crackers, for serving Instructions: Add the walnuts, breadcrumbs, roasted red peppers, Aleppo pepper, cumin, salt, sumac and cayenne if using to a food processor and pulse to combine. Add the pomegranate molasses, oil and lemon juice and process until smooth. Transfer to a serving bowl and top with a drizzle of olive oil and the parsley. Serve with crackers.
Turkey Balls 1 pre-cooked turkey breast (recommended: Ruford) 1/4 tablespoon olive oil, plus more for sweating vegetables Salt and freshly ground black pepper 1 cup diced celery 1 cup diced onion 1/4 cup minced fresh sage leaves 4 sprigs fresh thyme, leaves chopped 15 cups cubed bread 4 cups chicken stock 8 cups cheesy mashed potatoes Oil, for deep-frying Instructions: Preheat the oven to 400 degrees F. Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl. Heat the oil in a deep-fryer. Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter.
Pepper Peach Collins 2 black peppercorns 1 slice serrano chile Ice cubes 1 1/2 ounces dry gin 1-ounce peach puree 3/4-ounce simple syrup 3/4 fresh lemon, juiced Club soda Instructions: In a mixing glass add the peppercorns and serrano slice and muddle. Add ice cubes, gin, peach puree, simple syrup and lemon, and shake. Pour into in a 12-ounce Collins glass, and top with club soda.
Roasted Root Vegetable Salad 18 red pearl onions, peeled 2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces 2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces 2 tablespoons extra-virgin olive oil 3/4 teaspoon herbes de Provence 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper One 5-ounce bag baby arugula 1 ripe pear, halved, cored, cut into thin wedges Apple Cider Vinaigrette, recipe follows 1/2 cup chopped walnuts, toasted 3 tablespoons apple cider vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside. In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve. In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
Coconut Yogurt with Gluten-Free Granola 1/2 cup gluten-free oats 1/3 cup raw pecans 1/4 cup raw almonds, skin on 3 tablespoons raw pepitas 3 tablespoons raw sunflower seeds 1/2 cup dried apricots, chopped 1/2 cup golden raisins 1/4 cup dried cranberries 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1 cup honey 1/2 cup maple syrup 1/3 cup cashew butter Zest of 1/3 lemon Zest of 1/3 orange 1 tablespoon pure vanilla extract 2 tablespoons sweetened shredded coconut Coconut Yogurt, recipe follows 8 ounces full-fat coconut milk 1 raw probiotic capsule Instructions: Preheat the oven to 300 degrees F. Toast the oats until slightly golden, 10 to 15 minutes. Meanwhile, combine the pecans, almonds, pepitas and sunflower seeds, and set aside. Combine the apricots, raisins and cranberries, and set aside. Combine the cinnamon and cardamom, and set aside. (Keep the coconut separate from all other ingredients.) Combine the honey, maple syrup, cashew butter, lemon and orange zest and vanilla in a small saucepan; heat over medium heat, stirring, until homogeneous, and set aside. Once the oats are toasted, add the nut and spice mixtures, and continue baking until the nuts are golden, stirring the mixture occasionally for even cooking. Add the coconut, and stir. Add the honey mixture, stir together to evenly coat and cook until the color has darkened to a medium caramel color, 20 to 30 minutes more, stirring every 5 minutes. Mix in the apricot mixture, and cook for 5 more minutes. Let cool. Store in an airtight container. Serve the granola with the Coconut Yogurt. Blend the coconut milk and the contents of the probiotic capsule with an immersion blender. Place the mixture in a glass jar with a tight-fitting lid, and let incubate for 48 to 72 hours at 105 to 110 degrees F, either in the oven with the oven light on (oven off), in a warm location or in a yogurt maker. Refrigerate, and use as desired.
Roast Spring Lamb with Artichokes 8 medium fresh artichokes (or 8 jarred artichoke hearts, rinsed well and halved) 1/2 cup olive oil 6 (1-pound) lamb shanks, cut 1-inch thick 1 onion, finely chopped 6 garlic cloves, minced 1 1/2 cups lamb or beef stock Salt 1/4 pound finely chopped serrano ham Instructions: Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts. Preheat oven to 350 degrees F. Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes. Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.
Clam Chowder 3 dozen medium clams 4 tablespoons butter 1 stalk celery, finely chopped 1/2 small sweet onion, finely chopped 1 teaspoon salt 1 tablespoon ground black pepper 2 tablespoons seafood boil seasoning, such as Old Bay 1/2 cup self-rising flour 4 slices bacon One 6-ounce bottle clam juice 5 medium potatoes, cooked, peeled, chopped 3 scallions, sliced 3 cups milk 1 1/2 cups half-and-half Dried parsley, for garnish Instructions: First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot. Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice. Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
Sicilian Couscous with Shrimp 2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced) 1/4 cup and 2 tablespoons olive oil Salt and ground black pepper 1 small onion, diced, about 1/2 cup 1/4 teaspoon saffron 1 tablespoon tomato paste 1/4 teaspoon red pepper flakes, more if desired 2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below) 1/2 pound fresh small shrimp, peeled and deveined 1/2 pound calamari, cleaned and cut into rings 1/4 cup shelled almonds, ground in processor very fine Instructions: In a bowl mix the uncooked couscous with 1/4 cup olive oil and 1 teaspoon each of salt and pepper. Rub the couscous between your fingers to fully incorporate these ingredients. In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat. Add the onions and begin to cook them to a translucent stage. Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes. Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage. Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer. Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked. At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes. The shrimp will gently poach. Two minutes before serving add the calamari. Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish. Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein. Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells. Cook together for 20 minutes before straining out the shells and any other solids. Set the enriched stock aside and discard the shells. Keep warm to finish the couscous or cool and refrigerate promptly.
Pea Salad with Basil and Pea Shoots 3 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1/4 teaspoon lmeon zest Juice from 1 large lemon 1 teaspoon capers plus 1 teaspoon caper brine Kosher salt and freshly cracked black pepper 1/3 to 1/2 cup extra-virgin olive oil Ice cubes, as needed Water, as needed 12 ounces snow peas, ends trimmed 12 ounces sugar snap peas, ends trimmed 1 1/2 cups frozen peas, defrosted 1 cup pea shoots or tendrils 1/2 cup basil leaves, torn into pieces Instructions: Make the vinaigrette: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, lemon zest and juice. Add the capers, caper brine and a pinch of salt and pepper, to taste. Slowly whisk in the olive oil. Taste and reseason, only if needed. Set aside. Prepare an ice bath. Fill a large bowl halfway with ice cubes and add some cold water. Put a colander squarely inside the ice bath. The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath. Blanch the peas: Bring a medium pot of water to a boil over medium heat. Add salt until the water tastes like seawater. Add the snow peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath. Bring the water back up to a boil. Add the sugar snap peas and cook until crisp-tender, about 1 minute. Use the strainer to remove the peas and plunge them into the colander inside the ice bath. Allow them to sit in the ice water to assure they have cooled thoroughly. Discard the blanching water. Finish: Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface. Use another kitchen towel to gently pat them dry. Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve. Assemble: Toss the sugar snap peas, snow peas and defrosted peas with a sprinkle of sugar, the vinaigrette and some salt and pepper. Mix in the pea shoots and basil leaves and pea shoots. Drizzle with olive oil and taste for seasoning. Transfer the salad to a platter and serve immediately.
Peanut Butter Breakfast Bread Pudding Crisco® Original No-Stick Cooking Spray 2 large eggs 1/2 cup milk 1/2 cup sugar 1 tsp. vanilla extract 1 tsp. ground cinnamon 1/2 cup Jif® Extra Crunchy Peanut Butter 6 slices bread 1/2 cup raisins Yogurt with fruit Instructions: HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray. BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed. CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan. BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool. SERVE warm, spooned into bowls and topped with fruit yogurt.
Veal Milanese with Arugula Salad and Roasted Maitake Mushrooms 3 cups maitake mushrooms, separated into small pieces Olive oil, for roasting and shallow-frying Kosher salt and pepper Kosher salt and pepper 4 (1 1/2-inch-thick) bone-in veal chops, Frenched, chine bone removed Flour, for dredging 4 large free-range organic eggs 1 cup fine dry bread crumbs 1 cup panko bread crumbs or homemade coarse bread crumbs 1/2 cup finely grated Parmigiano-Reggiano cheese A little freshly grated nutmeg 2 lemons, halved and caramelized, or cut into wedges Arugula Salad with Sage and White Balsamic Vinaigrette, recipe follows 1 small clove garlic, pasted 2 or 3 leaves fresh sage, very thinly sliced or mashed together with the garlic using a mortar and pestle 1 small shallot, grated (about 1 1/2 tablespoons) 1 tablespoon fresh lemon juice 2 tablespoons white balsamic vinegar 2 teaspoons light honey (such as acacia) 1/3 cup EVOO Salt and pepper Salt and pepper 5 ounces arugula, baby kale, or a combination (6 cups) 1 pint cherry or grape tomatoes, halved Instructions: Preheat the oven to 400 degrees F. Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes. Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper. Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third. When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven. In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat. Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven. Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet. In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.
Cheesy Pretzel Dumplings Nonstick cooking spray, for the baking sheet One 13.8-ounce tube refrigerated pizza dough, such as Pillsbury 6 ounces processed cheese, such as Velveeta, cut into twenty-four 1/2-inch squares 2/3 cup baking soda Pretzel salt, or other coarse salt, for topping Spicy mustard, for dipping Instructions: Position an oven rack to the top third position and preheat to 450 degrees F. Coat a baking sheet with nonstick cooking spray. Press and stretch the dough into an 11-by-16-inch rectangle. Cut the rectangle into twenty-four 2 1/2-inch squares. Put a piece of cheese in the center of a square. Pinch two opposing corners of the dough together over the cheese. Do the same with the other two corners to create a bundle. Pinch the folded sides together to secure the cheese. Repeat with the remaining dough and cheese. Heat 6 cups water in a medium saucepan and over high heat. Whisk in the baking soda and bring to a boil. Working in batches, boil the dumplings 30 seconds. Transfer them to the prepared baking sheet seam-side up and quickly sprinkle with salt. Bake the dumplings, rotating halfway through, until dark brown, about 10 minutes. Serve with spicy mustard.
Molasses Black Pepper Cure 1 cup salt 3/4 cup sugar 2 ounces molasses 2 tablespoons coarse ground black pepper 1 pound pork belly Instructions: In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
Wild Rice Pilaf 1 box long-grain white and wild rice blend (recommended: Uncle Ben's) 2 tablespoons dried cranberries 3 tablespoons sliced green onion 2 tablespoons slivered almonds, toasted Instructions: Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds.
Peppermint Ice Cream Pops 1 1/2 cups white chocolate chips (one 12-ounce bag) 2 teaspoons coconut oil 4 drops Christmas red gel food coloring 1 pint mint chocolate chip ice cream, softened until scoopable 4 peppermint candies, finely crushed Instructions: Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil. Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food coloring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes. Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes. Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight. Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.
California Caesar Salad 1 egg yolk 1/2 lemon, juiced 1 tin anchovies 1 tablespoon chopped garlic 1/2 cup olive oil 1/2 cup canola oil 1 tablespoon Dijon mustard 1 teaspoon sea salt 1 teaspoon cracked black pepper 1 bag romaine hearts, rinsed, patted dry and chopped (3 heads of hearts) 2 avocados, pitted, peeled and sliced 5 slices bacon, cooked crisp and crumbled 1/2 pound jumbo lump crabmeat 1 loaf focaccia bread, cubed 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees F. For the dressing: In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine. For the salad: Combine all the salad ingredients and toss with dressing until evenly coated. For the croutons: Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy. Serve salad with croutons on top. RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Grilled Tuna with Caramelized Onions, Cinnamon and Mint 2 tablespoons extra-virgin olive oil 2 large onions, halved and thinly sliced 1 tablespoon sugar 2 cinnamon sticks Pinch red pepper flakes Kosher salt and freshly ground black pepper 1/4 cup red wine vinegar 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley, plus whole leaves for garnish 4 tuna steaks, 1 1/2-inches thick 2 tablespoon canola oil Instructions: Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving. Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side. Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.
Fried Red Tomato Sandwich Vegetable oil, for frying 1 large egg 1/4 cup ground cornmeal 2 tablespoons cornstarch Kosher salt and freshly ground black pepper 1 firm large heirloom tomato, cut into 1/4- to 1/2-inch slices 2 slices white sandwich bread 2 tablespoons mayonnaise Handful fresh basil leaves Instructions: Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot. Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix. Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side. Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.
Spiced Plantain Chips with Mint Garlic Sauce 3 cloves garlic 1 cup mayonnaise 1/2 jalapeno, with seeds 1/2 cup packed fresh mint leaves 1/4 cup packed fresh cilantro leaves 1/2 teaspoon salt 1 tablespoon lime juice 1 tablespoon white vinegar Vegetable oil, for frying 2 tablespoons salt 1 tablespoon smoked paprika 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper Freshly ground black pepper 6 green plantains Instructions: For the garlic sauce: Puree the garlic in a food processor. Add the mayonnaise, jalapeno, mint, cilantro, salt, lime juice and vinegar; process until smooth. For the plantains: Fill a large heavy-bottomed pot with 2 inches of oil and heat to 350 degrees F. Combine the salt, smoked paprika, cumin, cayenne, and black pepper to taste in a small bowl; mix to blend. Trim the ends of the plantains with a paring knife. Score the skins lengthwise in a few spots, then peel. Slice the plantains lengthwise into thin planks, about 1/8-inch thick. Fry in batches until golden brown, 5 to 8 minutes. Drain on a paper towel-lined plate, then toss with the spice mixture. Serve the chips with the dipping sauce.
Shrimp with Feta Cheese 1 cup sliced onions 3 tablespoons olive oil 3 tomatoes, peeled, seeded and chopped 1/3 cup dry white wine 3 tablespoons minced fresh parsley 1 tablespoon minced garlic Salt and pepper 1 pound large shrimp, shelled and deveined 8 ounces crumbled Feta cheese Instructions: In a skillet cook the onions in the olive oil over moderate heat, stirring occasionally, until soft. Add the tomatoes, wine, parsley, garlic and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes. Let cool. Stir in shrimp. Preheat oven to 450 degrees F. Spoon the tomato and shrimp mixture into a gratin dish, top with the feta and bake for 10 minutes, or until mixture is bubbling and shrimp are cooked through.
Champagne Poached Chicken with Grape Salad 2 tablespoons butter 1 large shallot, finely chopped 1 (750-ml) bottle Champagne 1 tablespoon freshly chopped parsley leaves, plus more for garnish 2 teaspoons lemon juice 1 1/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry 1/2 cup heavy cream 1 tablespoon white sauce mix (recommended: Knorr) Grape Salad, recipe follows 1 cup coarsely chopped red seedless grapes 1 tablespoon freshly chopped parsley leaves 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 2 scallions, sliced Salt and freshly ground black pepper Instructions: In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes. Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer. Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside. Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly. To serve chicken, spoon sauce over top and garnish with parsley and grape salad. Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.
Pasta With Zucchini and Ham Kosher salt 10 ounces gemelli or cavatelli pasta 1 medium zucchini 3 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced Pinch of red pepper flakes 2 medium tomatoes, cut into chunks 1/4 pound thinly sliced Black Forest ham, cut into strips Freshly ground pepper 1/3 cup crumbled goat or feta cheese 3 tablespoons chopped fresh parsley 6 fresh mint leaves, torn Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water. Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.
O' Choco Cafe Cake - Semi-Homemaker Recipe Pint coffee ice cream Pint chocolate ice cream Pint vanilla ice cream 20 chocolate cookies (recommended: Oreo) 1/2 cup soft butter Cooking spray Whipping topping, optional 1/2 to 1 teaspoon coffee liqueur, optional Instructions: Set the ice cream out on counter for about 30 to 45 minutes to soften, but not melt. Crush the cookies in a food processor along with the butter. Spray a 9 by 5-inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan. The paper should fall over the sides of pan. Press the crushed cookies into the bottom of the pan to make a thick layer. Do not allow the cookies to go up the sides. Layer the ice cream in the order you prefer. (I usually do coffee, chocolate, and then the vanilla.) Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer. Fill the pan with the last layer so that the ice cream is level with the sides of the pan. Cover with plastic wrap and place in the freezer until the ice cream is firm and solid, at least 5 to 6 hours. (I usually start this in the morning to serve as a dessert after dinner.) Once the ice cream is firm and solid remove the plastic wrap. Dip pan into warm water to make it easy to remove, but do not let water get inside the pan. Invert onto a decorative plate, using the waxed paper to ease the cake out of the pan. Remove the waxed paper and serve.
Mashed Sweet Potatoes 3 pounds sweet potatoes, peeled and cut into chunks 1/2 stick butter 1 banana, sliced 1 orange, zested and juiced 1 cup chicken stock 1/2 cup brown sugar 1/2 teaspoon grated nutmeg Salt and pepper Instructions: Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
Curried Chicken Salad 4 cups 1-inch dice poached chicken breast 1/2 cup plus 2 tablespoons minced red onion 1 tablespoon minced fresh coriander (cilantro) 4 teaspoons golden raisins 1 tablespoon vegetable oil 1 tablespoon Madras style curry powder 1 cup prepared or homemade mayonnaise 2 tablespoons freshly squeezed lime juice 1 tablespoon Major Grey's mango chutney, chopped 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional 2 cups lettuce or 4 medium pita breads Instructions: In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool. In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
Garlicky Creamed Corn and Spinach 2 tablespoons butter 4 ears corn, kernels scraped from cob 2 large cloves garlic, finely chopped Salt and freshly ground black pepper 1/2 cup heavy cream Freshly grated nutmeg, to taste 2 bundles fresh farm spinach, about 1/2 pound trimmed weight, chopped Instructions: Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.
Rice and Peas 1/2 cup kidney beans 1 teaspoon chopped fresh ginger 1/4 teaspoon chopped Scotch bonnet 1/2 small onion 2 cloves garlic 2 green onions 1 cup rice 1/2 cup coconut milk 1 tablespoon butter 1 teaspoon diced pimiento 1 sprig fresh thyme Kosher salt Instructions: In a saucepan, boil beans in water until soft, about 1 hour. In a blender put the ginger, Scotch bonnet, onion, garlic and green onions. Add 12 ounces water and blend. Add this to the pan with the softened beans. Add the rice, coconut milk, butter, pimiento, thyme and salt. Bring to a boil and cover. Reduce heat to a low simmer. Cook until rice is tender and fluffy.
Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli 1 red bell pepper fine diced 2 each lapchong, fine diced (may substitute with sausage) 2 cups cooked sushi rice 1/4 cup chopped scallions 1/4 cup chopped cilantro 1 tablespoon oyster sauce 12 each medium sized squid tubes Salt, to taste 1 tablespoon chile powder (Korean or ancho) Canola oil to cook 2 tablespoons minced garlic 2 each serrano chiles, minced 1 tablespoon rinsed, minced fermented black beans 1 tablespoon minced ginger 2 tablespoons rice wine vinegar 2 egg yolks 1 cup canola oil Salt and black pepper to taste Instructions: Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, saute the pepper and lapchong until soft, about 4 minutes. Fold in rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off. Oil the grill and season the tubes with salt and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one inch pieces, like sushi. Saute garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in refrigerator. PLATING Fill a small dish with the aioli and arrange the 'sushi' around the dish.
Chicken and Dumplings 1 small chicken (about 1 1/2 pounds), cut into 8 pieces, skin removed 1 1/2 cups water 1 teaspoon salt 1/2 celery stalk, diced 1 cup all-purpose flour 1/4 cup chopped onion 1 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1 tablespoon vegetable shortening 1/2 cup skim milk Instructions: Chicken: Place chicken in a stockpot or large saucepan. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls. Dumplings: Combine flour, baking powder, and salt in a bowl. Cut in the shortening. Add milk to make a stiff dough and knead until incorporated. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares, or diamonds. Add to chicken and stock as directed above.
Tempura Shrimp with Wasabi Cream Dipping Sauce 1 (8.2 oz) package SeaPak® Tempura Shrimp 1/3 cup sour cream 1/4 cup mayonnaise 2 teaspoons wasabi powder 1 teaspoon lime juice Instructions: STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks. PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes. SERVE shrimp immediately with cold wasabi cream dipping sauce. Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple – use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.
BBQ Chicken Fried Steak with White Gravy 1 1/2 cups plus 3 tablespoons all-purpose flour Kosher salt and freshly cracked black pepper 3 large eggs, beaten 1/2 cup rice flour 1 tablespoon instant coffee or espresso powder 1/2 cup crushed BBQ chips Olive oil, for cooking 1 pound cube steak 4 tablespoons unsalted butter 2 1/2 cups whole milk 1/2 cup buttermilk 1/2 cup finely chopped fresh parsley 1/4 cup finely chopped fresh chives Instructions: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside. Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F. Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet\u2014they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm. To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.
Polenta Cookies 1 1/2 cups polenta, stone-ground grits or coarse cornmeal, plus additional as needed 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter 2/3 cup sugar 2 large eggs plus 1 large egg yolk 1/2 teaspoon vanilla extract Instructions: In a bowl, mix together the polenta, flour, baking powder and salt. In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms. Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.) Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes. Polenta cookies can be stored in an airtight container for up to 3 weeks.
Tapenade and Asiago Crostini Day-old sourdough baguette 1 garlic clove, peeled and halved 1/4 cup olive oil 1/2 pound aged Asiago, thinly sliced 1/2 cup Olive Tapenade, store bought 1 teaspoon fresh lemon thyme leaves Instructions: Preheat oven to 350 degrees F. Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove. Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves. Serve immediately
Grilled Holiday Honey Ham 1 (12 to 14-pound) fully-cooked, bone-in ham, preferably shank-end 2 tablespoons light brown sugar 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons ground ginger 1 teaspoon mustard powder 1 teaspoon ground cinnamon 1 stick (1/2 cup) butter 3 tablespoons chopped fresh thyme leaves 3/4 cup honey 1/4 cup apple cider vinegar Instructions: Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet. Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor. Preheat your charcoal grill to 300 degrees F for indirect heat. Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours. Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.
Grapefruit-Jalapeno Mignonette 2 cups freshly squeezed ruby red grapefruit juice (2 to 3 grapefruit) 1 cup rice wine vinegar 2 jalapenos Instructions: Stir together the grapefruit juice and vinegar. Slice the jalapenos in half and remove the seeds. For a less spicy version, also remove the ribs and pith. Using a cheese grater over a plate, grate the jalapeno halves (with the outside of the pepper facing up) into fine mince, being sure to save the pepper juice as well. Grate the peppers until just the outer skin is left; discard the skin. Add the grated peppers and their juice to the vinegar mixture. Chill and serve ice cold with your favorite oysters.
Stir-Fried Bean Curd with Ground Pork and Oyster Sauce 1/2 pound ground pork 1 egg, beaten 1 tablespoon plus 2 teaspoons cornstarch 1/2 teaspoon five-spice powder 1/2 cup finely minced scallions 1 tablespoon sugar 3/4 teaspoon sesame oil 1 tablespoon vegetable oil 1/2 cup finely minced red pepper 1/2 teaspoon finely minced hot green chile 4 teaspoons finely minced garlic 4 teaspoons finely minced ginger root 1 cup chicken stock 2 tablespoons thin soy sauce 2 tablespoons oyster sauce 1 pound firm bean curd, cut in 3/4-inch cubes, at room temperature Instructions: Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve. Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up. Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.
Spaghetti with Summer Squash and Tomatoes Kosher salt 1 zucchini, sliced into thin rounds 1 summer squash, sliced into thin rounds 1 pint cherry tomatoes 1/2 onion, finely chopped 1 garlic clove, chopped 1 tablespoon chopped fresh oregano leaves 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 pound spaghetti Instructions: Bring a large pot of salted water to a boil over high heat for the spaghetti. Preheat the oven to 400 degrees F. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente. To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
Basic Vinaigrette 1/4 white wine, champagne or aged sherry wine vinegar 2 teaspoons Dijon mustard 1 teaspoon kosher salt plus more to taste Freshly ground black pepper, to taste 2/3 to 3/4 cups extra-virgin olive oil Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to a week.
Donabe Seafood Soup with Udon Noodles One 4-inch square kombu (about 3 ounces), wiped with a damp paper towel to remove any sand 1 cup bonito flakes 1 tablespoon vegetable oil One 1-inch piece ginger, sliced into thin matchsticks 1 scallion, trimmed and cut into 2-inch pieces 4 medium leaves napa cabbage, cut into 2-inch pieces (about 4 cups) 1/4 cup mirin, plus more for seasoning 3 tablespoons light soy sauce, plus more for seasoning 2 packages fresh udon noodles (about 15 ounces), each package broken into quarters 6 ounces assorted mushrooms, such as enoki, oyster and shiitake, trimmed, large mushrooms sliced into bite-size pieces on the bias One 6-ounce piece snapper fillet, cut into 2-inch-wide slices 4 shell-on large shrimp (about 4 ounces), deveined 4 littleneck clams, scrubbed 1 small bunch flat garlic chives (about 4 ounces), trimmed and cut into thirds 1 teaspoon toasted sesame oil Instructions: To make the dashi, fill a medium saucepan with 4 cups of cold water. Add the kombu and bring to a boil over medium-low heat, carefully skimming off and discarding any white foam that might bubble up using a large spoon or ladle, about 15 minutes. Once at a boil, turn off the heat and let sit for 5 minutes. Remove the kombu and bring the liquid back to a boil over medium heat. Turn off the heat and add the bonito flakes. Let the bonito flakes soak for 15 minutes. Strain the dashi through a fine-mesh strainer, pressing down with a rubber spatula to extract all the liquid. Discard the bonito flakes. (The dashi can be used immediately or cooled completely before storing in an airtight container for up to 5 days.) Heat the vegetable oil in a large donabe over medium heat. Add the ginger and scallions and sauté until the scallion whites are golden brown, about 2 minutes. Add 1 1/2 cups of the dashi and the napa cabbage. Raise the heat to medium high and bring to a simmer. Meanwhile, mix the mirin and soy sauce in a small bowl. Set aside. Once the dashi is at a simmer, add the udon in an even layer. Carefully arrange the mushrooms, snapper, shrimp, clams and garlic chives in an even layer on top of the udon. You may need to nestle in and overlap some of the ingredients, such as the garlic chives and mushrooms, but take care not to overlap the snapper pieces too much or they may not cook evenly. Pour in the mirin-soy mixture and remaining dashi. Bring to a full simmer. Cover and let cook until the shrimp are pink, the clams are open and everything is cooked through, 5 to 7 minutes more. Carefully remove the lid and drizzle in the sesame oil. Transfer to the donabe to a trivet on the table. Divide among bowls and enjoy while warm. Season with additional mirin and light soy sauce, if desired.
10-Minute Ice Cream Pops 8 ounces semisweet chocolate 1/2 cup refined coconut oil (see Cook's Note) 1/4 teaspoon pure vanilla extract, optional 2 round cardboard pints of your favorite ice cream Instructions: Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside. Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks.
Vegetable Tortilla from Murcia 1 small Japanese or Chinese eggplant (about 6 ounces), peeled and diced 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 green bell pepper, seeded and chopped 1 small zucchini, cut in half lengthwise, seeded, and diced 1 large ripe tomato (1/2 pound), peeled, seeded, and chopped 1 tablespoon chopped fresh parsley Salt and freshly ground pepper 8 eggs Instructions: Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil. Bake 15 minutes, until softened and browned. Remove from the heat. Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper. Cook, stirring, until they soften and begin to color, about 10 minutes. Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes. Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Taste and adjust seasonings. Preheat the broiler. Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste. Turn the heat in the pan to medium-high and pour in the eggs. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture. When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat. Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter. Cut into wedges and serve.
Homemade Sausage Lasagna 1/4 cup extra-virgin olive oil 1/4 pound pancetta, diced 2 large Spanish onions, diced Kosher salt 4 large cloves garlic, smashed and chopped 4 28-ounce cans whole San Marzano tomatoes Kosher salt 1 1/2 1-pound boxes lasagna noodles 1/4 cup extra-virgin olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed 2 pinches red pepper flakes 1 12-ounce package cremini mushrooms, stemmed and sliced 1 zucchini, halved lengthwise and cut 1/4 inch thick diagonally 2 cups ricotta cheese 2 cups grated parmigiano-reggiano cheese 2 large eggs 6 to 7 fresh basil leaves, thinly sliced 1 pound grated mozzarella cheese (about 4 cups) Instructions: Make the sauce: Coat a large saucepot with the olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently. Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way. Make the lasagna: Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray. Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook, stirring, until brown and crumbly. Remove from the pan and drain on paper towels. Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini. In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt. Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil. Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.
Eggnog Cookies 3 large egg yolks 1 teaspoon vanilla extract 1 cup confectioners' sugar 1 tablespoon unsalted butter, softened 2 tablespoons heavy cream 2 tablespoons dark rum 2 tablespoons granulated sugar 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper Zest of 1 lemon Zest of 1 orange 1/2 cup granulated sugar 2 1/4 cups all-purpose flour 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 sticks (16 tablespoons) unsalted butter, softened 1/2 cup granulated sugar Instructions: Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours. Preheat the oven to 350 degrees F and line two baking sheets with parchment. Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool. Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended. Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside. Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides. Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes. Drizzle each cookie with the caramel and top with the dusting sugar.
Carrot Cake with Cream Cheese Icing 1 cup unsalted butter, plus 1 tablespoon for cake pan 2 cups sugar 1 teaspoon ground cinnamon 4 eggs 1 1/2 cups grated carrot 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan 3 teaspoons baking powder 1/2 teaspoon salt 1/3 cup hot water 10 ounces finely chopped fresh pineapple, or tinned (well drained) 1/2 cup unsalted butter, room temperature 1/2 pound cream cheese, room temperature 2 cups icing sugar 1 tablespoon lemon juice Instructions: For the cake: Preheat the oven to 375 degrees F. In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple. Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour. Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely. For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice. Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish. Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
Crispy Pasta Cake with Red Pepper and Mozzarella Salad Salt water for pasta 1 pound angel hair pasta 1 teaspoon plus 1/4 cup olive oil Red Pepper 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.
Creole Crabcakes 1 pound jumbo lump crabmeat 4 cloves garlic, minced and roasted in olive oil 4 ounces mayonnaise Pinch chopped fresh tarragon leaves Pinch fresh chopped thyme leaves Dash seafood seasoning (recommended: Old Bay) Salt and freshly ground black pepper Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs) Olive oil Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows Remoulade, recipe follows Thyme sprigs, for garnish 5 Idaho potatoes, peeled and chopped 1 cup hot cream 4 ounces melted butter 1 to 2 ears corn, shucked and kernels removed from cob 2 tablespoons oil Salt and freshly ground black pepper Chipotle-Honey Puree, to desired spiciness, recipe follows 1 (4 oz) can chipotle in adobo 1/4 bunch cilantro leaves 2 to 3 cloves garlic Honey, to taste 2 to 3 shallots, peeled and roughly chopped 1/2 cup roughly chopped cornichons 1 tablespoon capers 1/4 teaspoon cayenne pepper 1 cup mayonnaise 1 tablespoon brandy Salt and freshly ground black pepper Instructions: Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme. Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks. Puree all ingredients in a blender. Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.
Stuffed Bloody Mary 16 ounces celery juice 4 ounces tomato juice Lemon wedges, for rimming and garnish Celery salt, for rimming 16 ounces tomato juice 8 ounces vodka 2 tablespoons prepared horseradish 1 tablespoon whole-grain mustard 8 dashes hot sauce, such as Tabasco 8 dashes Worcestershire sauce 1/2 teaspoon freshly ground black pepper Juice of 1/2 lemon Celery stalks with leaves, for garnish Instructions: Special equipment: silicone ice molds for making long, thin ice cubes/sticks For the celery-tomato ice cubes: Combine the celery juice and tomato juice in a pitcher. Pour into silicone ice molds for making long, thin ice cubes. Transfer the molds to the freezer until the ice cubes are frozen. Put 4 highball glasses in the freezer until well chilled. For the bloody Mary: Wet the rim of each highball glass with a lemon wedge. Put some celery salt on a plate and crust the rim of each glass with it. Combine the tomato juice, vodka, horseradish, mustard, hot sauce, Worcestershire sauce, black pepper and lemon juice in a pitcher and stir. Pour into the rimmed glasses, add one long ice cube to each and garnish with a celery stalk and lemon wedge.
Orange and Maple Roasted Butternut Squash 1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons pure maple syrup Zest and juice of 1 orange 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash. Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.
Asian Mushroom Soup 2 tablespoons vegetable oil 4 garlic cloves, thinly sliced 1 (2-inch piece) fresh ginger, peeled and thinly sliced 2 quarts reduced-sodium chicken broth 3 tablespoons soy sauce 2 tablespoons fish sauce, optional 2 portobello mushrooms, caps peeled, cleaned and thinly sliced 5-ounces cremini mushrooms, thinly sliced 10 small shiitake mushrooms, cleaned and left whole Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced 2 good handfuls snow peas 1 small bunch scallions, thinly sliced Dark sesame oil Instructions: Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
Quinoa Chocolate Chip Cookies 1/4 cup raw white quinoa 1/2 cup (1 stick) unsalted butter (organic and grass-fed preferred), melted and cooled 1 cup coconut sugar 1 teaspoon pure vanilla extract 1 large egg plus 1 egg yolk, at room temperature 1 cup almond flour 1/2 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup bittersweet chocolate chips Instructions: Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely. Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.
Bourbon-Mango Pulled Pork 2 bay leaves 4 pounds boneless pork sirloin 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon crumbled dried oregano 1/2 cup fresh cilantro, chopped 1/4 cup lime juice 1/4 cup orange juice 1/4 cup seasoned rice vinegar 1 ripe mango, peeled and diced 1 jalapeno pepper, very thinly sliced 1/2 medium head green cabbage 1/2 small red onion, thinly sliced into 1-inch strips Salt, for sprinkling 2 ripe mangos, peeled and roughly chopped 3 tablespoons bourbon whiskey 2 teaspoons honey 1 teaspoon chipotle chili powder 3 cups barbeque sauce (not hickory flavor) Toasted sandwich buns or rolls, for serving Instructions: For the slow cooker pork: Place the bay leaves in the bottom of a slow cooker and place the pork on top. Sprinkle the pork evenly with the cumin, garlic powder, salt, cinnamon, coriander and oregano. Pour 2 cups water around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 8 to 10 hours. Turn the meat after it has cooked for 4 to 5 hours. When the pork is tender, remove from the slow cooker and shred with two forks. Use the cooking liquid as needed to moisten the meat. For the mango-jalapeno slaw: Toss together the cilantro, lime juice, orange juice, rice vinegar, mangoes, jalapenos, cabbage, onions and sprinkle of salt gently and marinate in the refrigerator, at least 1 hour. For the sauce: Place a large saucepan over medium-high heat and add the mangoes. Using a potato masher, smash the mangoes into a thick chunky paste and cook until the mangoes have reduced and darkened slightly, about 5 minutes. Add the whiskey, honey and chipotle powder and stir to blend. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, 2 to 3 minutes, allowing the alcohol in the bourbon to cook off. Stir in the barbeque sauce and remove from the heat. Gently stir the pork into the mango barbeque sauce, taking care not to break up the tender pork too much. It's desirable for each sandwich to have some chunks of meat that are identifiable as pork. Heat the pork until warmed through. Top the pork with the Mango-Jalapeno Slaw and dig in!
Moroccan Lamb Tagine Good olive oil 6 small frenched lamb shanks (5 to 6 pounds total) 3 cups chopped yellow onions (2 large onions) 3 garlic cloves, thinly sliced 1 tablespoon grated fresh ginger 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cardamom 1 (4-inch) cinnamon stick 1 (28-ounce) can diced tomatoes, such as San Marzano 2 cups good chicken stock, preferably homemade 2 tablespoons light brown sugar, lightly packed 4 (1/2-inch-thick) slices of lime Kosher salt and freshly ground black pepper 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced 1 pound butternut squash, peeled and 1-inch-diced 1/2 pound sweet potatoes, unpeeled and 1-inch-diced Steamed Couscous, recipe follows, for serving 4 tablespoons (1/2 stick) unsalted butter 2 cups chopped yellow onions (2 onions) 3 cups good chicken stock, preferably homemade Kosher salt and freshly ground black pepper 2 cups couscous (12 ounces) Instructions: Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with Steamed Couscous. Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.
Chile con Carne 1 pound ground beef Salt, to taste Pepper, to taste 1 teaspoon garlic powder 1 teaspoon cumin 1 bay leaf 1 cup water 1/8 cup chile powder Instructions: Brown the ground beef and add the salt, pepper, garlic powder, cumin and bay leaf. Continue cooking meat in its own juices. If meat dries up add a little water. Next, begin adding the chile powder. Add water and let simmer for a short while. If you desire to add beans to your chile you should add cooked pinto beans now. Serve in bowls and garnish with cheese and onions and hot flour tortillas or crackers. This chile may also be served over enchiladas or tamales or added into Chile con Queso.
Chocolate Peanut Butter Pudding Pie 1/2 cup granulated sugar 3 large egg yolks, beaten 2 tablespoons cornstarch 1/8 teaspoon kosher salt 3 cups whole milk 1 cup smooth natural peanut butter One 9-inch prepared chocolate graham cracker crust 1 cup heavy cream 2 tablespoons confectioners' sugar 2 tablespoons chopped roasted peanuts, for garnish 2 tablespoons mini chocolate chips, for garnish Instructions: Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl. Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours. When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form. To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.
Pretzel Stuffing 10 heaping cups cubed pretzel rolls One 16-ounce package bacon, cut into 1/2-inch pieces 1 medium onion, chopped 4 celery ribs, chopped Kosher salt and freshly ground black pepper 1 1/2 cups chicken broth 1/2 cup beer 1/4 cup Dijon mustard 2 tablespoon honey 2 large eggs Nonstick cooking spray or butter, for greasing the casserole dish 1/2 cup chopped fresh parsley Instructions: Preheat the oven to 200 degrees F. Spread out the pretzel cubes on baking sheets and bake, flipping cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375 degrees F. Fry the bacon until crisp in a large saute pan. Remove to a paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside. Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl. Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion/celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top; bake until set and golden, about 40 minutes.
Bonz of the Dead: Ossa dei Morti 1/2 cup hazelnuts 3/4 teaspoon anise seeds 1 1/4 cups granulated sugar 1/4 cup unsalted butter, at room temperature Zest of 1 lemon 2 egg whites, at room temperature 1 teaspoon vanilla extract 2 cups unbleached all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground black pepper Pinch ground cloves Pinch kosher salt Powdered sugar, for dusting Instructions: Preheat the oven to 300 degrees F. Toast the hazelnuts on a sheet pan until lightly golden-brown, 15 to 20 minutes. Lightly toast the anise seeds either in the oven or on the stove in a saute pan over medium heat constantly shaking the pan, 3 to 4 minutes. Remove the seeds from the pan, allow to cool, and set aside. Grind the hazelnuts in a food processor pulsing until it looks like coarse cornmeal. Place in a bowl and set aside. Grind the anise seeds in a small spice grinder until the seeds are half their size, and place in the bowl with the nuts. In the bowl of a stand mixer with a paddle attachment, cream the sugar, butter and lemon zest until light and fluffy, 3 to 4 minutes. Add the egg whites and vanilla and mix on low speed until incorporated, 1 to 2 minutes. Working in the bowl with the ground hazelnuts and anise, add the flour, cinnamon, black pepper, cloves and salt and mix with your hands to combine. Add the dry mixture to the wet mixture in the stand mixer on low speed until a smooth ball of dough forms, 1 to 2 minutes. Remove the dough from the bowl and flatten slightly. Wrap the dough in plastic wrap and chill for 30 minutes. Divide the cold dough into 8 even pieces. Roll each piece into a rope approximately 15- by 18-inches long by about 1/2-inch thick. Cut the ropes into 5 cookies or for super long bonz, roll each log 8-inches long. Place the bonz on a lined baking sheet and allow to sit uncovered in a dry place, 1 to 2 hours or up to overnight. This helps them become super dry and ready for baking. Place the bonz in a preheated 350 degree F oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and allow to cool completely on a wire rack. Dust these babies with powdered sugar before serving. The bonz can be stored in an odor free airtight container for up to 1 week - if they last that long!
Chocolate Chippy Crunch Souffle 1 tablespoon unsalted butter 8 tablespoons granulated sugar 6 ounces semisweet chocolate, broken into 1/2-ounce pieces 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces 4 large egg yolks 1/4 cup heavy cream 8 large egg whites 3 Deep Dark Chocolate Fudge Cookies, chopped into 1/2-inch pieces 1/2 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees . Lightly coat the inside of each souffle cup with the butter. Sprinkle the inside of each cup with 1 1/2 teaspoons granulated sugar. Set aside until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes. Remove from the heat and stir until smooth. Transfer the chocolate to a large stainless steel bowl. Use a whisk to stir in the egg yolks and heavy cream until thoroughly combined. Set aside. Place the egg whites on the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Add the remaining sugar and continue to whisk on high until stiff peaks form, about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber spatula to fold about 1/4 of the whipped egg whites into the melted chocolate mixture, then fold in the remaining egg whites. Evenly divide the souffle mixture into the prepared souffle cups (about 4 heaping tablespoons), filling them to 1/2-inch below the rim of the cup. Evenly divide and sprinkle the cookie pieces and chocolate chips over the tops of the souffle mixture. Place the souffles on the center shelf of the preheated oven. Bake until a toothpick inserted in the center comes out clean, about 22 to 26 minutes. Remove from the oven and serve immediately.
Chicken Parmesan Bruschetta 1 large French baguette, sliced into 18 diagonal pieces and toasted 2 cups Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce 1 bunch fresh basil 1 lb. breaded and cooked chicken cutlets or tenderloins, cut into thin slices 12 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices Instructions: Preheat oven to 425 degrees. Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves. Also terrific with Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
Red Snapper Olive oil 2 (6 ounce) red snapper filets, scaled but skin on 1 large tomato, or 2 plum tomatoes, cut into 1/4inch thick slices Salt and pepper Fresh basil, mint or dill leaves Instructions: Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square. Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper. Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
Beef Steaks with Sweet Soy Drizzle 2 beef Strip Steaks Boneless, cut 1 inch thick (about 8 ounces each) 1 tablespoon minced fresh ginger 3 tablespoons brown sugar 2 tablespoons rice vinegar 2 tablespoons reduced-sodium soy sauce 1 package (14 to 16 ounces) frozen broccoli florets (4 to 5 cups) Instructions: 1) Rub beef steaks evenly with ginger. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 2) Meanwhile, combine brown sugar, soy sauce and vinegar in small bowl, stirring until sugar dissolves. Reserve 2 tablespoons mixture for serving. Prepare broccoli according to package directions; drain. Toss with remaining soy mixture. Keep warm. 3) Carve steaks into slices. Drizzle reserved 2 tablespoons soy mixture over beef. Serve with broccoli.
Tabouleh Salad 2 cups hydrated bulgur wheat 1/2 cup chopped fresh parsley 1/2 cup tomato, peeled, cored and diced 1/4 cup chopped green coriander 2 tablespoons chopped fresh mint 4 ounces virgin olive oil 4 ounces fresh lemon juice Salt and pepper Instructions: Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.
Roast Beef and Wild Mushroom Hash 2 russet potatoes, peeled, diced 1/4 cup olive oil 1 large Spanish onion, peeled and diced 1/4 pound shiitake mushroom caps, julienned 2 pounds top round of beef, cut into 1/2-inch cubes 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon chili pepper puree (ancho, new mexico or california) 1/2 cup fresh plum tomato dice, seedless 2 tablespoons chopped cilantro 1/2 cup sugar snap peas, blanched and julienned Instructions:
Chicken Liver Mousse 3 tablespoons unsalted butter 1 medium yellow onion, chopped 3 sprigs fresh thyme 1 pound chicken livers, cleaned 1 teaspoon kosher salt 1/4 teaspoon ground white pepper 1/2 cup brandy 1/2 cup heavy cream Toasted baguette slices, for serving Sliced pickled red onions, for garnish Instructions: Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes. Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool. Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl. In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes. Serve the mousse with toasted baguette slices and garnish with pickled onions.
Peach Cobbler Crumble 1 stick unsalted butter, room temperature, cut into 8 pieces Vanilla ice cream or whipped cream, for serving 1/4 cup brown sugar 1/4 cup white sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 10 cups frozen peaches, thawed, about 3 pounds prepared 1 teaspoon cornstarch, dissolved in 1 tablespoon water 1 lemon, juiced 1 teaspoon butter 3/4 cup brown sugar 1/4 cup sugar 3/4 cup all-purpose flour 3/4 cup oats 1/4 cup slivered almonds 1/2 cup dried cranberries 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon salt Instructions: Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream or fresh whipped cream.
Olive Oil Poached Cod with Charred Onion Yogurt and Fennel Salad 1 shallot, peeled and left whole 1/4 cup buttermilk 1/4 cup creme fraiche 1/4 cup labneh 2 tablespoons chopped fresh chives 1 tablespoon fennel pollen 2 stalks celery, trimmed and shaved thin on a mandoline 1 head fennel, trimmed and shaved thin on a mandoline 2 tablespoons toasted pine nuts 2 teaspoons currants, soaked in hot water for 3 to 4 minutes 2 teaspoons apple cider vinegar 24 ounces cooking olive oil 2 sprigs fresh thyme 1 clove garlic Four 6-ounce pieces ling cod 1/4 cup picked parsley leaves 2 tablespoons freshly torn basil leaves 2 tablespoons sliced fresh chives Instructions: For the charred onion yogurt: Preheat the grill to medium-high heat. Add the shallot to grill and char on all sides, about 5 minutes. Remove from the grill and wrap in commercial-quality plastic wrap. Heat the shallot in the microwave for 2 minutes to cook through. Let cool enough to handle, then remove the shallot from the plastic wrap and roughly chop. Add to a medium bowl along with the buttermilk, creme fraiche, labneh, chives and fennel pollen. Stir until thoroughly combined and set aside until ready to serve. For the fennel salad: Add the celery, fennel, pine nuts, currants and vinegar to a large bowl and gently toss until combined. For the cod: Add the oil, thyme and garlic to a very large, high-sided saute pan and gently heat the oil to 120 degrees F. Add the fish and make sure it is covered with oil. Allow to poach for 7 to 8 minutes. Remove with a slotted spatula and reserve. Ladle the yogurt sauce on plates. Top with the fish, then the salad on top. Garnish with the parsley, basil and chives.
Cheeseburger Chickpea Skillet 1 tablespoon extra-virgin olive oil 1 small yellow onion, diced 5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups) Two 15-ounce cans chickpeas, rinsed and drained One 14-ounce can crushed tomatoes 1 tablespoon cornstarch 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup ketchup 2 tablespoons spicy brown mustard 1 tablespoon tomato paste 1 1/2 cups vegetable stock 3 cups broad egg noodles (4 ounces) 2 cups grated Cheddar (8 ounces) Instructions: In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering. In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes. Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.
Risotto Timbale 1/2 quart chicken stock 1 generous pinch saffron threads EVOO, as needed 1/2 pound pancetta, finely chopped 2 cloves garlic, finely chopped 1 small onion, finely chopped 1 1/4 cups Arborio or Carnaroli rice 1/2 cup dry white wine About 1/2 cup grated Parmigiano-Reggiano 2 tablespoons butter 1 1/2 cups chicken stock A handful of dried porcini mushrooms (no more than 1 ounce) 3 tablespoons butter 1 onion, chopped 4 ounces chicken livers, chopped 1/4 teaspoon ground thyme Salt and finely ground black pepper Splash dry sherry or marsala 1 tablespoon EVOO 12 ounces ground beef sirloin 1/3 to 1/2 pound bulk hot or sweet Italian sausage or 2 links cut from casings 3 to 4 cloves garlic, chopped 2 tablespoons tomato paste 4 ounces fresh mozzarella cheese, diced 1 cup frozen peas, defrosted 1 handful fresh basil leaves, torn 1 small plum tomato, seeded and diced Softened butter, for greasing mold Panko breadcrumbs, for dusting Instructions: For the risotto: Heat the stock with 1 1/2 cups water and the saffron and keep warm. Heat 2 turns of the pan EVOO in a pot and cook the pancetta to render, 3 minutes. Stir in the garlic and onions and cook until softened, 3 to 4 minutes, and then add the rice and toast 1 minute. Pour in the wine and cook until evaporated, then begin adding the warm saffron liquid a few ladlefuls at a time, stirring frequently to develop the starches. The risotto will take exactly 18 minutes time from first addition of liquids. Stir in the cheese and butter and remove from the heat. For the meat and mushroom filling: Heat the stock in a small pot along with the mushrooms, and chop once reconstituted (keep the liquid). Melt 2 tablespoons of the butter in a large skillet and cook the onions to a light caramel color, then transfer to a plate. Melt the remaining 1 tablespoon butter, raise the heat slightly and stir in the chicken livers. Sprinkle with the thyme, some salt and pepper and cook 3 to 4 minutes. Pour in the sherry and transfer the livers to a plate. Pour the EVOO into the center of the skillet. Once the oil is hot, brown the beef and sausage, breaking up the meat as it cooks. Stir in the garlic and cook 1 to 2 minutes. Return the onions and livers to the skillet along with the tomato paste, mushrooms and mushroom soaking liquid. Simmer over low heat to thicken and combine the flavors, about 3 minutes. To assemble: Preheat the oven to 400 degrees F. Mix together the mozzarella, peas, basil and tomatoes in a small bowl. Grease a baking mold or ovenproof bowl with butter and dust with breadcrumbs. Fill the mold evenly with half of the risotto and top with the meat sauce. Create a small well in the center, and fill with the mozzarella, peas and tomatoes. Layer the rest of the risotto on top and smooth the surface. Dot the top with butter and remaining breadcrumbs. Bake 45 minutes. Let cool on a rack while in the mold 15 minutes before loosening the edges with an offset knife. Place a plate on top of the mold, invert, and serve.
Sea Breeze Cocktail 16 ounces vodka 30 ounces cranberry juice 12 ounces grapefruit juice Ice cubes Lime wedges, frozen Instructions: Place the vodka and juices in a plastic container, cover with a lid and shake until combined. Fill each glass half full with ice and pour in the drink mixture. Place a frozen lime wedge in each glass and serve.
Tortilla Wrapped Green Chile Burger 4 large bell peppers, red, yellow or green 4 tablespoons canola oil Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 medium yellow onion, diced 2 garlic cloves, minced 1/4 cup all-purpose flour 12 ounces beer, preferably pale ale Two 4-ounce cans diced green chiles, mild or hot One 12-ounce jar pickled jalapeno slices 2 pounds ground 80/20 chuck Kosher salt and freshly ground black pepper 12 slices pepper jack cheese Four 10-inch flour tortillas 1 cup sour cream 2 cups shredded lettuce Instructions: For the green chile gravy: Preheat the oven to 400 degrees F. Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside. Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside. For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more. Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.
Leg of Venison with Mushroom Spaetzle and Pear Brandy Braised Cabbage 1 pound Denver leg of venison, cleaned and left in muscle groups, or a 1 pound portion of a loin, see cook's note 2 tablespoons black peppercorns 2 tablespoons juniper berries 2 tablespoons fennel seeds 2 tablespoons dried thyme 2 tablespoons olive oil, plus 2 tablespoons 1/2 cup milk 2 tablespoons ground dried mushrooms (use a spice mill) 1 cup flour 1 large egg, beaten 2 tablespoons minced mixed fresh thyme, flat leaf parsley, and chives 1 teaspoon salt 1/2 teaspoon ground white pepper 1/4 pound fresh chanterelles, cleaned, dried, and halved or quartered to be roughly the same size 2 whole cloves 1 teaspoon fennel seeds 1 teaspoon juniper berries 2 tablespoons unsalted butter, plus 2 tablespoons 1 small yellow onion, halved vertically and cut into half moons 1 small head red cabbage, cored and thinly sliced 2 1/2 teaspoons salt 2 1/2 teaspoons freshly ground black pepper 1/2 cup pear brandy 1/2 cup pear or apple cider 1 large anjou, French butter or bosc pear, cut into 1/2-inch cubes Instructions: To prepare the venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with the olive oil and rub the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature. To make the spaetzle: In a small saucepan, heat the milk over low heat just until it simmers. Remove from heat, stir in the ground mushrooms, and let stand for 15 minutes. In a large bowl, combine the milk mixture, flour, egg, herbs, salt and pepper. Mix the batter until smooth, cover, and refrigerate for 1 hour. Bring a large pot of salted water to a rolling boil. Place a colander or perforated pan over (not touching) the boiling water. Pour the batter into the colander or pan. Using a rubber spatula or your hand, quickly press the batter through the holes into the boiling water. Once all of the batter has been forced through the holes, remove the colander or pan. Stir the spaetzle and cook for 1 minute. Drain well and toss with a little olive oil; set aside. To make the cabbage: In a spice mill, grind the cloves, fennel, and juniper; set aside. In a 4-quart pot, melt 2 tablespoons of the butter over medium heat. And the onion and saute for 3 minutes, or until translucent. Mix in the cabbage, 1 teaspoon of the salt, and 1 teaspoon of the pepper, and cook until the cabbage begins to wilt. Stir in the brandy, cider, and spices. Add the diced pear, cover, and cook, stirring frequently, for 25 to 30 minutes, or until the cabbage is tender. Cover and keep warm until serving. Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 2 tablespoons of oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for 15 minutes for medium rare. For medium done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. Using a 10-inch nonstick skillet, melt the remaining 2 tablespoons of butter over medium high heat. Add the chanterelle mushrooms and saute for 2 to 3 minutes until they begin to brown lightly and then add the spaetzle, season with the remaining 1/2 teaspoon each salt and pepper, and cook until brown and crispy. To serve, portion the braised cabbage and spaetzle onto each plate. Thinly slice each piece of venison and place on top.
Deep-Fried Cookie Dough with Fleur de Sel 2 1/3 cups all-purpose flour 1 1/4 teaspoon baking soda 1/4 teaspoon salt 2 sticks butter, at room temperature 1/2 cup granulated sugar 1 cup packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3 cups semisweet chocolate chips 2 cups all-purpose flour 1 tablespoon granulated sugar 1 1/4 teaspoons baking powder 1 large egg 1 1/2 to 1 3/4 cup seltzer water, plus more, if needed Canola oil, for frying Fleur de sel, for sprinkling Instructions: For the cookie dough: Add the flour, baking soda and salt to a large bowl. Using a whisk, stir the mixture to incorporate all the ingredients. Cream the butter in a stand mixer until it lightens up. Slowly add in the sugars and continue to cream until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each egg. Stir in the vanilla. On low speed, add the flour mixture. Once incorporated, fold in the chocolate chips by hand. Take 2 teaspoons dough, or if using a spoon, take a good scoop and roll it into balls. I use my hands, it's faster and a whole lot easier. Put the cookie dough balls onto a baking sheet and pop them into the freezer until firm, about 30 minutes. Chilling the dough will help the batter stick to the cookie balls. For the batter: Combine the flour, sugar and baking powder in a large bowl. Take a whisk and give the mixture a few swirls to incorporate the ingredients and break up any lumps. Whisk in the egg and the seltzer, making sure to combine well. You want the batter to have the consistency of heavy cream, so add more seltzer, if needed, to achieve this. In a large, heavy-bottomed stockpot, heat the oil to 350 degrees F. Working in batches, add 3 chilled dough balls to the batter and turn to coat completely. Using a fork or slotted spoon, remove each cookie dough ball from the batter, letting the excess batter drip back into the bowl, then very carefully slip it into the hot oil and repeat. Fry no more than 3 at a time, since you do not want the temperature of the oil to drop. Using a slotted spoon, turn them over a few times until they are golden brown, about 3 minutes total. Remove the crispy cookie dough balls from the oil to a paper towel-lined plate to drain. Sprinkle with a generous pinch of fleur de sel and serve warm. Enjoy!
Apple Brown Sugar BBQ Sauce 1 cup ketchup 1 cup dark brown sugar 1/2 cup applesauce 1/2 cup apple cider vinegar 1/4 cup apple juice 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon liquid smoke 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 2 Gala apples, diced fine Instructions: Add the ketchup, sugar, applesauce, vinegar, apple juice, garlic powder, ground ginger, liquid smoke, onion powder, salt and apples to a medium saucepot and set over medium heat. Stir and bring to a simmer. Simmer for 15 to 20 minutes to reduce, then remove from the heat. Puree the sauce until smooth. Serve warm or cool and store refrigerated in an airtight container.
Crab Salad Bites on Endive 6 ounces lump white crab meat, broken into small pieces with your fingertips 1/4 red bell pepper, finely chopped 1 shallot, finely chopped 1 orange, zested 3 radishes, grated 3 tablespoons chopped celery greens Salt and pepper 1/4 cup mayonnaise 3 tablespoons heavy cream 24 endive leaves Chopped parsley or chives, to garnish Instructions: Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

Subsets and Splits

No community queries yet

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