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Potato Scale Striped Bass 3 pounds lobster bodies 1 onion 2 carrots 4 branches celery 1/2 garlic bulb 2 cups white wine 2 gallons water 1 cup tomato paste 1 carrot 1 onion 1 fennel head 1 gallon lobster stock 1 cup Irish whiskey Salt and pepper 2 1/2 pounds striped bass 2 potatoes Salt and pepper 2 tablespoons oil Instructions: Stock: Cut onions, carrots and celery into chunks. In a stockpot add 2 tablespoons of oil and put on high heat. When the oil is hot put the lobster bodies into the pot and crush. Then add the vegetables and garlic and stir for one minute. Add tomato paste and stir for 2 minutes. Add white wine and let it reduce for 2 minutes or until the alcohol has evaporated. Add water and bring to a boil then simmer for 3 hours. When ready, drain the stock. Sauce: Dice vegetables, saute and deglaze with Irish whiskey and flambe. Add lobster stock to the pot, bring to a boil and simmer for 1 hour. Add salt and pepper to taste Fish: Fillet the fish and salt and pepper. Slice potato very thinly (approximately 1/16-inch) starting from the narrow of the potato. Cover the meat side of the fish with the sliced potato, overlapping to resemble scales. In a saute pan, add 2 tablespoons of oil. When hot, add fish potato side down for 2 to 3 minutes until potato gets brown and crisp then turn fish and finish the cooking in the oven for 3 to 4 minutes.
Chicken Tikka Masala 1 whole chicken (3 to 4 pounds), cut into 10 pieces Kosher salt and freshly cracked black pepper 1 cup plain yogurt 2 tablespoons smoked paprika 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons cayenne pepper 1 teaspoon lemon zest 1/2 teaspoon ground cinnamon 3 cloves garlic, minced One 1-inch piece ginger, peeled and grated 2 tablespoons vegetable oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1 large onion, sliced 1 tablespoon tomato paste 1 tablespoon smoked paprika 2 teaspoons garam masala One 14.5-ounce can fire-roasted diced tomatoes, such as Muir Glen 1 tablespoon red wine vinegar 1/2 cup heavy cream 1/4 cup chopped fresh cilantro Instructions: For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper. Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl. Mix together well then pour into a resealable plastic bag. Add chicken pieces and shake around to coat all the pieces evenly. Place in the refrigerator and marinate for 1 hour. Heat a grill to high. Wipe down the grates with an oil-blotted paper towel to create a nonstick surface. Remove the chicken from the marinade and wipe off any excess. Grill the chicken pieces until well-marked, 3 to 4 minutes per side. Remove to a plate and set aside. For the sauce: Set a Dutch oven over medium heat. (Alternatively, you can cook in a pressure cooker. Simply cut the cooking time in half and cook over medium heat with medium pressure.) Coat with the oil and add the butter. Add the garlic and onions. Cook until translucent and fragrant, 3 to 4 minutes. Add the tomato paste, paprika and garam masala. Cook for 2 to 3 minutes to toast the spices and cook the tomato paste. Add the crushed tomatoes, vinegar and grilled chicken pieces. Stir well and simmer until the chicken is tender, 25 to 30 minutes. Finish the sauce with the heavy cream. Season with salt and pepper. Garnish with the cilantro. Wine paring for meal: dry Riesling or sparkling wine
Swordfish with Tomatoes and Capers 1 cup chopped yellow onion (1 onion) 1 cup chopped fennel (1 bulb) 3 tablespoons good olive oil 1 teaspoon minced garlic 28 ounces canned plum tomatoes, drained 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons chicken stock 2 tablespoons good dry white wine 1/2 cup chopped fresh basil leaves 2 tablespoons capers, drained 1 tablespoon unsalted butter 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds) Fresh basil leaves Instructions: For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more. Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
Chick Peas, Peppers and Olive Paste Topping 1 tablespoon olive oil 1/2 cup scallions, sliced 4 ounces roasted red peppers, finely julienned (from the jar) 2 cups plum tomatoes, cut into strips 16 ounce can chick peas, drained and chopped 1/2 teaspoon dried rosemary Salt and pepper 1/4 cup olive paste 8 ounces linguini, cooked Romano cheese for grating Instructions: In a skillet heat olive oil. Saute scallions for 30 seconds. Add peppers, tomatoes, chick peas and rosemary and bring to a simmer. Season to taste with salt and pepper and simmer until flavors come together. (If sauce gets too \tight\ add water.) When pasta is done, toss with olive paste and transfer to heated dish; top with sauce and garnish with cheese.
Zucchini Pancakes with Cresenza and Roasted Red Peppers 2 cups shredded zucchini 1/4 cup flour Salt and pepper 1/8 teaspoon nutmeg 1/2 cup grated Parmesan 4 eggs 3 tablespoons butter, melted and cooled 1/2 cup water Olive oil, for sauteing 1/2 pound Cresenza (recommended: Bellweather Farm) Roasted red peppers, as an accompaniment Instructions: Grate zucchini and place in tea towel and squeeze out the water. Mix flour, salt, pepper and nutmeg. Whisk eggs and add butter along with the water. Stir liquid ingredients into dry ingredients. Stir grated zucchini and cheese into batter. Adjust with more water if batter is too thick and adjust seasoning. In a large saute pan, heat a thin layer of olive oil. When almost smoking, spoon the batter into the pan to make pancakes. When lightly browned, flip. Continue until all the batter is used. Drain the pancakes on paper towels. Divide the pancakes between each plate. Crumble some cheese on top and serve with roasted red peppers.
Chicken and Shrimp with Stuffing 6 boneless chicken breasts 1 can chicken stock 1 pound pastini pasta 4 tablespoons olive oil 6 to 8 slices white bread, toasted 1/2 white onion, chopped 2 celery stalks, chopped 3/4 red bell pepper, chopped 2 dozen shrimp, cleaned Cumin, celery salt, paprika 1 jar fat free chicken gravy Fresh basil 2 tablespoons truffle oil Salt, to taste Pepper, to taste Instructions: Slice chicken breasts and heat in a pan with chicken stock and reserve. Cook pastini then toss with olive oil. In a large bowl mix the pastini with white bread. Saute the onion, celery, red pepper, and chicken then toss together with the pastini. Quickly saute the shrimp and spices and set aside. Meanwhile heat the chicken gravy. Toss the pasta with basil and truffle oil and season with salt and pepper. Place a large spoon of stuffing in the middle of a plate. Put shrimp on top and surround in a pinwheel shape with chicken and dress with gravy.
Lemon Cake with Chocolate Gloppy Frosting 1 stick butter plus 1 tablespoon for greasing the pan 1 1/2 cups granulated sugar 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup plain, whole milk yogurt 3 eggs 1 tablespoon lemon zest 1 tablespoon lemon juice 1/2 teaspoon pure vanilla extract 1/2 cup water 1/4 cup granulated sugar Juice of 1/2 lemon and a few grates of zest 2 to 3 grates whole nutmeg 1/4 teaspoon ground cinnamon 1 1/2 cups heavy cream 9 ounces semisweet chocolate chips 1 cup confectioners' sugar 1 stick unsalted butter, cut into pieces 1 teaspoon almond extract Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter. For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes. In a separate bowl, sift together the flour, baking soda, and salt. Set aside. When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes. For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool. In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool. In the bowl of the food processor, combine the confectioners' sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake. Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve.
Bean Ragu with Linguini 2 tablespoons olive oil, plus more to drizzle 2 to 3 slices bacon, finely chopped 2 carrots, peeled and chopped 2 to 3 small ribs celery, chopped 2 cloves garlic, chopped 1 bay leaf 1 onion, chopped 2 to 3 cups cooked white or pink beans 2 large Peeled Tomatoes, recipe below, chopped or one 14- to 15-ounce can plum tomatoes, chopped A few sprigs fresh parsley with stems, chopped One 12-ounce can beef consomme or beef broth Salt and pepper Salt and pepper 1 pound linguini Grated Pecorino, for passing 4 large ripe tomatoes Instructions: Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes. Add the carrots, celery, garlic, bay leaf and onions. Partially cover and cook to soften the vegetables, 10 minutes. Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes. Season the sauce with salt and pepper. Cool and store for a make-ahead meal. Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick. To serve, heat a pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce. Drain the pasta and combine with bean ragu. Serve in shallow bowls with a drizzle of olive oil and top with grated cheese. Bring a few inches of water to a boil. Cut an \X\ into the bottom of the tomatoes with a sharp pairing knife. Once the water comes to a boil, simmer the tomatoes for 1 minute. Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife.
Salmon with Corn and Tomato Salad 1 pound small, ripe mixed yellow and red tomatoes, halved or quartered 1 cup cooked fresh corn kernels, from 2 ears 1 tablespoon white wine vinegar 2 teaspoons finely chopped fresh oregano 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 4 center-cut skin-on wild salmon fillets (about 6 ounces each) Instructions: Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl. Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.
Cantaloupe Soup 1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe) 3 lemons, juiced 1 cup sparkling cider (nonalcoholic) 2 to 3 teaspoons granulated sugar, optional 1/4 cup cold water, optional 1 small cucumber, peeled, seeded and diced Kosher salt Freshly ground black pepper Instructions: Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh. Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve. Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.
Roasted Sweet Potatoes and Apples 2 sprigs fresh rosemary, picked and finely chopped 1/2 cup coarsely chopped walnuts Juice of 1/2 lemon 2 large sweet potatoes, peeled and cut into 1-inch dice Extra-virgin olive oil Kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 3 Honeycrisp or Granny Smith apples Instructions: Preheat the oven to 350 degrees F. In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes. Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven. Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed. Serve immediately or keep in a warm oven and serve hot.
Pasta Paella with Orzo 1 1/2 pounds small clams 1 1/2 pounds mussels 1 cup dry white wine 1 1/2 pounds orzo 4 tablespoons olive oil 2 medium onions, finely chopped 8 cloves garlic, minced 1 yellow bell pepper, sliced 1 green bell pepper, sliced 1 to 2 Serrano chiles, seeded and minced 3 large tomatoes, cored, seeded and diced 1 pound medium shrimp, peeled and deveined 1 cup fresh or frozen peas Pinch saffron 1 bunch fresh oregano, chopped 1 teaspoon ground coriander 1 to 2 cups clam juice or fish stock, warmed 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth. Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big). Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes. Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning. To serve, spoon hot paella into serving bowls and serve immediately.
Peanut Butter Granola Bars Vegetable cooking spray 1 egg white 1/2 cup chunky peanut butter 1/3 cup brown sugar 1/4 cup honey 1/2 cup (1-stick) unsalted butter, melted 2 cups old fashioned oats 1/4 cup slivered almonds, toasted, *see Cook's Note 1/3 cup miniature chocolate chips Instructions: Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray. In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips. Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve. *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.
Frankie Beans 1/2 pound bacon, chopped 1/2 pound ground beef 1 medium onion, chopped 4 hot dogs, cut into 1-inch pieces 1 (12-ounce) can kidney beans, rinsed and drained 1 (12-ounce) can pork 'n' beans 1 (12-ounce) can butter beans 1/2 cup packed light brown sugar 1/2 cup sugar 1/2 cup ketchup 1 teaspoon dry mustard 1 teaspoon liquid smoke Kosher salt Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In a large skillet over medium heat, add bacon, ground beef, and onion. Cook until meat is browned all over, about 5 to 6 minutes. Add the hotdogs and all the beans to pan, and simmer until heated through. Once heated, put into a large mixing bowl and add brown sugar, sugar, ketchup, dry mustard, and liquid smoke. Season with salt and pepper, to taste. Mix well and pour mixture into a 13-by 9-inch baking dish. Bake until casserole is thick and bubbly, about 1 hour.
Roasted Vegetables with Chipotle Cream Vegetable oil cooking spray, for spraying baking sheet 1 small (1-pound) butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups) 2 medium zucchini, cut into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch pieces One 15-ounce can kidney beans, rinsed and drained 3 tablespoons extra-virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1 teaspoon kosher salt 2 whole wheat pita breads 1/2 cup plain nonfat (0-percent) Greek yogurt 1 tablespoon fresh lime juice 1 teaspoon light agave nectar 1 small canned chipotle pepper, finely diced Instructions: For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes. Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool. For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth. Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.
Greek-Style Flamin' Cheese Dog One 6-ounce block kasseri cheese 4 hot dogs, tightly cross-hatched 3 tablespoons olive oil 1/4 cup all-purpose flour 1 shot of brandy 1 wedge of lemon 1/2 cup Feta-Mint Tzatziki, recipe follows, or store-bought 4 hot dog buns, steamed 2 Persian cucumbers, small diced 1 cup cherry tomatoes, quartered 1/4 cup Pickled Red Onions, recipe follows 1 small English cucumber, peeled 1 teaspoon kosher salt 1 cup whole-milk Greek yogurt 1/2 cup crumbled feta cheese 1 clove garlic, minced or pressed 2 tablespoons minced fresh mint 1 cup red wine vinegar 1/2 cup water 2 tablespoons sugar 2 tablespoons kosher salt 1 medium red onion, sliced 1/2-inch thick Instructions: Slice the block of cheese in half lengthwise and then each half again in half to form 4 equal planks. Place the sliced cheese in the freezer for 15 to 20 minutes so it gets nice and cold. Heat a skillet over medium-high heat. Sear all sides of the hot dogs until crisp and golden, about 10 minutes. While the hot dogs are cooking, heat the oil in another medium cast-iron or stainless steel pan over medium-high heat. Dredge the cold cheese slices in the flour. If the flour doesn\u2019t stick to the cheese, you can sprinkle it first with a little water and then dredge in the flour. Shake off excess flour and gently place in the skillet. Sear the cheese, without moving, until golden brown, 1 to 2 minutes. Carefully flip the cheese and cook for another 30 seconds to 1 minute. If the cheese starts to melt in the pan, it\u2019s ok. Remove the pan from the heat. While the cheese is still sizzling, pour the brandy on the cheese and ignite with a lighter for that Opah! moment. Let the brandy burn for about 10 seconds, then squeeze the fresh lemon over to extinguish. Smear some Feta-Mint Tzatziki in each steamed bun, then top with a hot dog. Remove the cheese from the pan with a spatula and place on the hot dogs. Then top with some fresh cucumbers, cherry tomatoes and Pickled Red Onions. Boom. Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheesecloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary. Simmer the vinegar, water, sugar and salt until dissolved. Add in the onions, remove from the heat and let sit until it cools to room temperature. Transfer to a jar or resealable container and let sit overnight in the fridge.
Orzo with Mini Sausage Meatballs and Kale Three 4-ounce mild Italian sausage links 2 1/2 cups chicken stock 1 cup orzo pasta 4 cups chopped kale 1 lemon Coarse salt Freshly grated Parmesan, for garnish Parsley leaves, for garnish Crusty bread, for serving Instructions: Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total. Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed. Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.
Rugelach 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Instructions: Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Hushpuppies 1/2 cup mayonnaise 1/2 cup ketchup 2 tablespoons chopped parsley 1 cup stone-ground yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine salt plus to taste Pinch cayenne 1 1/4 cup butter milk 1 large egg, beaten 2 scallions, finely chopped, plus more, sliced, for garnish Vegetable oil for frying Instructions: 1. Stir 1/2 cup mayonnaise, 1/2 cup ketchup, and chopped parsley together in a small bowl. Cover and keep chilled. 2. Sift cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne through a fine meshed sieve into a large bowl. Stir in buttermilk, egg, and scallions, until a batter is formed. Do not over mix. 3. Pour 2 inches of frying oil into a large heavy-bottomed pot. Heat oil to 375F. over medium heat. Working in small batches, drop batter from an oiled tablespoon into hot oil. Fry until hushpuppies are golden brown and cooked through, about 4 minutes per batch. Remove, using a slotted spoon, to a paper towel-lined plate and sprinkle with salt. Serve immediately.
Apple Granola Stackers 1 Granny Smith apple, skin on, cored and sliced crosswise 1 red apple skin on, cored and sliced crosswise (see Cook's Note) 1/4 cup crunchy peanut butter 1/2 cup granola 1 tablespoon Cinnamon Sugar, recipe follows 1/2 cup sugar 1 teaspoon ground cinnamon Instructions: Spread all the apple slices except the top slice with peanut butter. Sprinkle granola and cinnamon sugar over the peanut butter. Stack the apples, alternating between red and green slices. Wrap tightly in plastic wrap and refrigerate until ready to eat. Mix sugar and cinnamon together until blended.
Slivered Almond Passover Fudge Cake 1 cup (2 sticks) unsalted butter, softened 1/2 cup sugar 1/2 cup dark brown sugar, firmly packed 1 tablespoon instant espresso coffee powder 1/2 teaspoon almond extract 4 ounces unsweetened chocolate, melted 4 large eggs, at room temperature 3/4 cup matzoh cake meal 1 cup slivered almonds, toasted 1 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 cup slivered almonds, toasted Instructions: Set a rack at the middle level of the oven and preheat to 350 degrees. Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes. Beat in chocolate, then eggs, one at a time, beating well after each addition. Stop to scrape bowl and beater often. Beat in the cake meal, then almonds. Scrape the batter into the prepared pan and smooth the top. Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general. Do not overbake or cake will be very dry. Cool the cake up on a rack. To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it. Unbuckle the springform side and remove it, but leave the cake on the base. To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks. Spread the cream over the top of the cake and sprinkle with the slivered almonds. If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it. Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving.
Classic S'mores 8 sheets honey graham crackers One 4.4-ounce bar milk chocolate, such as Hershey's, broken into 8 pieces Pinch kosher salt 8 large marshmallows Instructions: Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.) Halve each graham cracker sheet crosswise into 2 squares. Working with 1 or 2 s'mores at a time, place a square of graham cracker on a piece of foil and top with a portion of chocolate and a pinch of kosher salt. Place on the edge of the grill just until the chocolate is warmed and softened, about 30 seconds. Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes. Using the square of graham with the chocolate and a plain graham square, place the marshallow on the chocolate and, using the plain graham, squish the marshmallow down and pull off the skewer. Eat while it is warm and gooey and perfect.
Indian Flat Bread 13 ounces flour 2 tablespoons baking powder 1 teaspoon salt 2 tablespoons dry milk powder 10 fluid ounces warm water Corn oil, as needed Instructions: Mix all dry ingredients together. Add 8 ounces of the warm water and mix just until blended. Add the remaining water, a little at a time, until a soft, but not sticky, dough develops. Cover and allow to rest at room temperature for 30 minutes. Tear into 2-ounce balls and roll out flat to about 10 inches in diameter and 1/4-inch thick. Heat the corn oil in a heavy-bottomed pot or deep fryer to 350 degrees F. Gently place the pieces of dough in the corn oil and cook on each side until golden brown. When done, carefully remove the flat breads from the oil and drain on absorbent paper towels.
Wilted Spinach with Cranberry-Honey Vinaigrette 9 cups baby spinach 1/2 cup red wine vinegar 1/3 cup dried cranberries 1 1/2 tablespoons honey 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Put the spinach in a large bowl and set aside. Heat the vinegar, cranberries and honey in a small skillet, stirring, until the honey loosens and dissolves. Remove from the heat and stir in the oil and a pinch each of salt and pepper. Pour over the spinach and toss until well coated and wilted. Adjust the seasoning with additional salt and pepper.
Spicy Black-Eyed Peas 2 slices thick-cut bacon, sliced 5 cloves garlic, peeled 5 dried red chiles, broken up 2 bay leaves 1 pound dried black-eyed peas 1 quart low-sodium chicken stock 2 tomatoes, quartered 1/4 bunch fresh thyme, leaves removed Kosher salt and freshly ground black pepper 1 lemon, juiced 4 green onions, chopped 1/4 cup chopped fresh cilantro leaves Instructions: In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender. Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving
Ranch Guacamole 2/3 cup sour cream 1/2 cup buttermilk 1 clove garlic, grated 1/2 teaspoon onion powder Pinch of sugar Kosher salt and freshly ground pepper 4 avocados 2 Campari or other small vine-ripened tomatoes, chopped 1/2 cup chopped white onion (about 1/4 onion) 1/4 cup finely chopped fresh chives 2 tablespoons chopped fresh parsley Tortilla chips, for dipping Instructions: Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips. You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration.
Redonkadonk Burger 2 tablespoons oil 4 slices Texas toast or thick-cut white bread 1 (4-ounce) burger 5 (1-ounce) slices of American cheese 14 cup canola oil 2 ounces spam 3 ounces ham 2 strips cooked bacon 1 extra-large egg Lettuce, tomato, onions, ketchup, mustard, for serving or whatever else you like on a burger Instructions: Heat the 2 tablespoons oil in a large pan until hot, but not smoking, to approximately 250 to 300 degrees F. Make 2 grilled cheese sandwiches in the oil with the Texas toast and 2 slices of cheese per sandwich. Set these aside to use as the bun. In the same pan, cook the burger about 4 minutes per side, or until desired doneness. Season the burger with salt and pepper. Set the burger aside. Coat the pan with oil, and fry the spam until crispy. While the spam is cooking, heat a second, nonstick pan to just over 160 degrees F and cook your egg however you like-we fry it medium. Now, heat the ham for 30 seconds per side. Stack the bottom bun (one of the grilled cheese sands made earlier) with lettuce, tomatoes and onions, then the burger topped with the remaining slice of cheese, bacon, ham, spam, and our fried egg. Apply preferred condiments to the top \bun\ (second grilled cheese sandwich) and stack on top.
White Bean-Artichoke Spread with Bruschetta 2 medium size artichokes 2 tablespoons olive oil 1 tablespoon chopped shallots 1 tablespoon chopped thyme 1 1/2 cups cooked white beans, cannelini, or navy beans 2 ounces goat cheese 1 head garlic, separated into cloves and peeled 1 lemon, juiced 4 artichokes 1 cup all-purpose flour 1 cup vegetable oil 2 cups balsamic vinegar 4 slices sour dough bread 2 tablespoons olive oil Arugula leaves Instructions: Preheat a grill. Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended. Heat the vegetable oil in a large pot. To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels. To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature. To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.
Elotes Asados 4 ears corn, husks and silks intact 1/4 cup Mexican crema or crème fraîche 1/4 cup mayonnaise 1 tablespoon lime juice, plus lime wedges, for serving 2 ounces Cotija or Parmesan, grated Kosher salt Instructions: Prepare a grill for medium-high heat. Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total. Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total. Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve. Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
Gingered Braised Greens 2 tablespoons ginger julienned 1 large onion, minced 1 tablespoon sliced garlic 1 pound kale, prepped into 1 inch pieces 1 pound Swiss chard, prepped into 1 inch pieces 1 pound mustard greens, prepped into 1 inch pieces 1 cup chicken stock 1/4 cup balsamic vinegar Salt and black pepper to taste Olive oil to cook Instructions: Preheat the oven to 350 degrees. In a large oven pot with cover, coat with olive oil and sautee ginger, onions and garlic over medium heat. Add the greens and pack them in the pot. They will shrink big time in the oven. Season well and add the chicken stock and vinegar. Cover and place in oven for 45 minutes. Check after 20 minutes, verify flavor and stir. PLATING Slice thick pieces of prime rib and place on top of a pile of mashers. Place a small mound of greens and sauce the plate. Wine Recommendation: Bacchus, Cabernet Sauvignon, California, 1996
Nut Meat Tacos with Pickled Red Onions 2 tablespoons sugar 3/4 cup plus 1 tablespoon red wine vinegar Kosher salt 1/2 small red onion, halved and thinly sliced 1 cup slivered almonds 1 cup walnuts 1/3 cup sundried tomatoes, roughly chopped 2 tablespoons soy sauce 1 teaspoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 garlic clove, roughly chopped 1 tablespoon extra-virgin olive oil 8 corn tortillas 1/4 cup cotija or vegan cheese, crumbled 1/4 cup fresh cilantro leaves 1 lime, cut into 4 wedges Instructions: Put the sugar, 3/4 cup red wine vinegar, 1/4 cup water and 1 tablespoon salt into a small saucepan over medium-high heat. Once the sugar and salt have dissolved and the mixture is just about to boil, turn off the heat and add the sliced red onion. Allow the mixture to sit in the pot for 15 minutes, then transfer to a bowl, cover and refrigerate for at least 45 minutes, or up to overnight. In the bowl of a food processor, pulse the almonds, walnuts, sundried tomatoes, soy sauce, chili powder, paprika, cumin, oregano, garlic and the remaining tablespoon red wine vinegar until the mixture is crumbled, about 30 pulses. (It should resemble the texture of ground beef.) Place a medium skillet over medium-low heat and add the olive oil. Transfer the taco mixture to the skillet and cook until it is warmed through, about 2 minutes. Warm the tortillas according to the package instructions. Top each tortilla with 1/4 cup of the taco mixture. Garnish with the pickled red onion, cotija cheese, cilantro and lime wedges.
Sorbet Shots 1 pint sorbet Mellon baller 3/4 cup favored liqueur Instructions: Place small scoops of sorbet, using a melon baller, into shot glasses (only 1 flavor per glass). Top sorbet with about 1 tablespoon of matching flavored liqueur.
Honey-Sriracha Chicken Wings 2 tablespoons vegetable oil, plus more for the pan 2 pounds chicken wings, split at the joints, tips removed 2 tablespoons unsalted butter, melted 1 teaspoon granulated garlic Kosher salt and freshly ground pepper 5 tablespoons unsalted butter 1/3 cup honey, plus more for drizzling 1/4 cup Sriracha (Asian chile sauce) 1 tablespoon soy sauce 2 teaspoons fresh lime juice Instructions: Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet. Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside. Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.
Chocolate Marshmallow Brown Sugar Fudge Vegetable oil, for greasing pan 5 tablespoons unsalted butter 1 1/2 cups packed light brown sugar 1/2 cup evaporated milk 5 cups mini marshmallows 10 ounces milk chocolate, grated 2 1/2 ounces dark chocolate, at least 60-percent cocoa solids, grated Instructions: Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set. Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours. When it is set, remove the fudge from the pan, cut into 25 squares and serve.
Healthy Oat Risotto with Roasted Butternut Squash 5 cups peeled medium-diced butternut squash (about 1 1/2 pounds) 1/4 cup extra-virgin olive oil Kosher salt and finely ground black pepper 4 cups low-sodium vegetable or chicken broth 1 small bunch sage 2 medium shallots, finely diced (about 1 cup) 3 cloves garlic, minced 1 cup steel-cut oats 1/2 cup white wine 1 1/2 ounces Pecorino Romano, finely grated (1 cup lightly packed) 3 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 425 degrees F. Toss the squash with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the baking sheet halfway through. Meanwhile, combine the broth and 2 cups water in a saucepan and heat until just barely simmering. Tie together the sage with kitchen twine and add to the stock. Reserve for a later use. Heat the remaining 2 tablespoons oil in a low-sided stockpot set over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and soft, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir until coated. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3 cups of the warm broth to the oats, then simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of the broth and simmer, stirring constantly, until the oats are tender but still have a slight bite, 10 to 12 minutes. (There will be a fair amount of liquid in the pot at this time, similar to the texture of a thin gravy. It will thicken once the cheese is added.) Remove from the heat and stir in half of the cheese and half of the parsley. Adjust the consistency of the risotto by adding more stock as needed. Divide the hot risotto among four warm serving bowls, and top each with some butternut squash. Sprinkle with the remaining cheese and parsley to serve.
Potted Beef and Mushrooms 1 ounce dried porcinis, a handful 4 cups beef stock 1/4 cup olive oil, plus more as needed 2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry Kosher salt and coarse black pepper 2 tablespoons butter 2 tablespoons fresh thyme leaves, chopped 4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice 4 cloves garlic, crushed 1 onion, chopped 1/2 cup dry red wine 2 tablespoons Worcestershire sauce 1 cup fresh flat-leaf parsley tops, coarsely chopped 4 ribs celery, thinly sliced on an angle 1/2 lemon, juiced EVOO for drizzling 1/2 cup shaved pecorino cheese Instructions: Preheat the oven to 325 degrees F. Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes. Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed. Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.
What Up, Dog? 1 large cucumber, seeded and cut into small dice 1 red bell pepper, cored, seeded and cut into small dice 2 tablespoons salt 3/4 cup white vinegar 2 tablespoons mustard seeds 1/2 teaspoon celery seeds 1/4 cup plus 2 tablespoons sugar 2 tablespoons canola oil 2 onions, sliced 1 clove garlic, chopped 1 tablespoon hot sauce 1 tablespoon tomato paste 2 tablespoons white vinegar 2 tablespoons brown sugar 1 teaspoon paprika Pinch salt and fresh ground black pepper 2 tablespoons canola oil 6 natural casing hot dogs, butterflied 6 hot dog buns 3 tablespoons melted butter 1/4 cup brown mustard Instructions: Relish: Combine the cucumber and bell pepper in a colander. Put the colander over a bowl and sprinkle with salt. Toss and let sit for 30 minutes to remove excess water. Rinse with cold water, transfer to a sheet tray lined with paper towels and pat dry. In a medium saucepot combine the cucumber and red pepper with the remaining relish ingredients. Cook over medium-low heat until thick, about 30 minutes. Cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container. Onion Sauce: Heat the 2 tablespoons of canola oil in a medium pot over medium heat. Add the onion and garlic and cook until slightly tender, about 3 minutes. In a small bowl whisk together the remaining sauce ingredients. Add to the pot with the onions along with 1/2 cup water and bring to a boil. Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes. Remove from the heat and let cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container. Heat the canola oil in a large skillet over medium heat. Add hot dogs and cook for 8 minutes, turning after 4 minutes. While the hot dogs are cooking, light brush the buns with melted butter and arrange on a sheet pan. Broil until lightly toasted, about 1 minute. . Put the hot dogs into the buns, top each with 2 tablespoons of the spicy onion sauce, 2 tablespoons of the relish and some mustard. Arrange on a serving platter and serve.
Avocado Soup 2 tablespoons canola oil 2 onions, chopped 3 cloves garlic, chopped 1 chipotle pepper in adobo chopped Salt to taste 4 ripe Haas avocados, peeled, cut into chunks 1 quart vegetable stock, plus more, if needed 1/2 cup sour cream, or yogurt 1/3 cup chopped cilantro 2 tablespoons freshly squeezed lime juice Thinly sliced scallions for garnish Instructions: Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and saute until onions are translucent, about 5 minutes. Add salt, avocados and stock. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer 1 minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions.
Fresh Crab Nachos 6 ounces cream cheese, at room temperature 1/2 cup good mayonnaise, such as Hellmann\u2019s 1/4 cup sour cream 12 ounces fresh jumbo lump crabmeat 3/4 cup minced scallions, white and green parts (4 to 5 scallions) 1 (4-ounce) can diced green chiles Grated zest of 1 lime Kosher salt and freshly ground black pepper 12 ounces sturdy yellow corn chips, such as Garden of Eatin\u2019 6 ounces freshly grated extra-sharp white Cheddar 6 ounces freshly grated Monterey Jack 4 ounces canned pickled jalapeño pepper slices, drained 5 large plum tomatoes, seeded, cored, and small-diced 1 cup minced yellow onion 3 tablespoons minced fresh jalapeño pepper, seeds removed 2 tablespoons freshly squeezed lime juice 1 tablespoon good olive oil 1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced 3 tablespoons minced fresh parsley or cilantro Juice of 1/2 lime, for serving Instructions: Preheat the oven to 375 degrees F. In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside. Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling. Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.
Geode Meringues 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 3/4 cup granulated sugar Black gel food coloring, for tinting 1 teaspoon vanilla extract or the flavoring extract of your choosing, optional Nonstick cooking spray Cocoa powder, for dusting 10 rock candy sugar sticks, a variety of colors, for decorating 2 cups white candy melting wafers Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the granulated sugar 1 tablespoon at a time, adding a couple drops of black food coloring with the final tablespoon of sugar to tint the mixture light gray. Beat in the vanilla if using. Continue beating until the meringue is thick and glossy and holds stiff peaks, 6 minutes more. Spray a 3-tablespoon (#20) cookie scoop with nonstick spray and scoop balls of the meringue onto the prepared baking sheet, about 1 inch apart. Lightly dust the tops with cocoa powder--you should see meringue underneath. Bake the meringues until set, about 1 hour. Remove from the oven, turn off the oven and keep the oven door closed. Let the meringues sit until cool enough to handle, about 5 minutes. Then, hollow them out this way: Hold a meringue flat-side up in one hand. With the edge of a metal teaspoon, gently carve a hole in the center of the meringue's base, leaving some lip around the opening. Press your thumb into the hole and push the inside of the meringue up against the walls to hollow out the interior (see Cook's Note). Return the meringues to the baking sheet and place them in the turned-off oven until completely dried out, at least 3 hours and up to 8 hours. With a wooden spoon, smash the rock candy sticks in their bags to break the sugar off the sticks and into smaller crystals. Pour the crystals into small bowls separated by color. Place the white candy melting wafers in a microwave-safe bowl and microwave in 30 second intervals, stirring between each, until melted. Use a pastry brush to paint a circle of melted wafers (about the size of a quarter) on the bottom of a meringue cavity. Immediately fill the cavity with dark-colored rock candy. Wait a few seconds, then pour the excess rock candy back into its bowl. Paint the rest of the cavity with melted wafers. Immediately fill the cavity with light-colored rock candy. Wait a few seconds before pouring out the excess. Repeat with the remaining meringues, wafers and rock candy.
Caesar Salad with Shrimp 1/2 loaf crusty French bread, cubed 1/4 cup store-bought garlic olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup store-bought garlic olive oil 4 oil-packed anchovy fillets 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon Worcestershire sauce Juice of 1/2 lemon 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup grated Parmesan 1 1/2 avocados 1/2 lemon, plus additional lemon juice for the avocado 3 romaine lettuce hearts, trimmed and quartered lengthwise 1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed 1/2 cup Parmesan shavings 1/4 cup fresh flat leaf parsley leaves Instructions: For the garlicky croutons: Preheat the oven to 250 degrees F. Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely. For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.) For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside. Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
Tea Sandwiches 24 bread slices (recommended: white, rye, whole grain, pumpernickel, or a combination) 1 cup guacamole 2 cooked chicken breasts, thinly sliced 4 ounces cream cheese, at room temperature 2 tablespoons chopped chives 1/2 English cucumber, sliced into thin rounds 1/4 cantaloupe, peeled, seeded and thinly sliced 1/4 pound thinly sliced prosciutto Instructions: Using a round cookie cutter, cut out the center of the bread, removing the crusts. Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread. Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread. Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.
Mediterranean Salmon en Papillote (in a paper package) 1 cup chicken broth 3/4 cup uncooked couscous 1 cup halved grape tomatoes 1/4 cup chopped pitted kalamata olives 2 tablespoons minced red onion 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh oregano 1 teaspoon minced garlic 7 teaspoons extra virgin olive oil, divided 4 TBS Greek seasoning* 4 (6-ounce) salmon fillets 1 Spanish onion, sliced 12 thin lemon slices (about 1 1/2 lemons) Instructions: 1. Preheat oven to 425 degrees F. 2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside. 3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous.
Bacon, Potato, Rosemary and Fontina Pizza 1 recipe fresh pizza dough, recipe follows 3 to 4 baby Yukon gold fingerling potatoes, finely sliced 1/2 small onion, finely sliced 6 slices applewood smoked bacon, finely chopped 2 tablespoons rosemary leaves 1/4 cup extra-virgin olive oil, plus extra to grease pan Kosher salt and freshly ground black pepper 1 cup shredded fontina cheese 1 cup baby arugula, optional 1/2 lemon, juiced 2 packages active dry yeast 2 teaspoons sugar 2 cups warm water (100 to 110 degrees F.) 2 tablespoons kosher salt 6 cups unbleached all-purpose flour, plus more for dusting 2 tablespoons extra-virgin olive oil, plus extra for bowl Instructions: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately. In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
Emeril's New Orleans' Asian-Style Braised Pork Belly 2 (2 1/2 pounds each) slabs pork belly 2 cups fresh squeezed orange juice 1 cup soy sauce 1 cup light brown sugar 1/2 cup fresh squeezed lemon juice 1/2 cup fresh squeezed lime juice 1/3 cup minced garlic 1/4 cup minced ginger 1/4 cup minced green onion bottoms (white part only) 1/4 cup sambal oelek 4 cups chicken stock 12 ounces frisee lettuce, cleaned, rinsed and spun dry 1/3 cup rice wine vinegar Salt and freshly ground black pepper Instructions: Place each portion of pork belly in a 1-gallon re-sealable plastic bag. In a medium mixing bowl, combine the orange juice, soy sauce, light brown sugar, lemon juice, lime juice, garlic, ginger, green onions and sambal and use a whisk to blend well. Divide the mixture between the 2 plastic bags and seal them. Place in a baking dish or roasting pan and refrigerate overnight, or for 8 hours. Preheat the oven to 325 degrees F. Remove the pork from the refrigerator and allow to sit at room temperature for 1 hour. Place the pork belly, skin sides down in a 9 by 13 inch glass oven proof baking dish, or a small roasting pan and pour the marinade and 3 cups of the chicken stock over and around the pork belly. Place in the oven and roast for 1 hour. Turn the pork belly over and roast for another 1 1/2 hours. Remove from the oven and place on a counter top, or cooling rack to cool. Use a fork and long, sharp, thin-bladed knife to remove the skin from the pork. Allow the pork to cool in the cooking liquid and, once cooled, about 1 to 1 1/2 hours, cover with plastic wrap and refrigerate for at least 6 hours or up to overnight. Remove the pork from the refrigerator and uncover. Carefully remove any congealed fat that rests on top of the cooking liquid. Using a sharp knife, score the fat layer of the pork in a cross hatch pattern. Preheat the oven to 400 degrees F. Add the remaining cup of chicken stock to the pan and place in the oven. Cook the pork belly until slightly caramelized on top and warmed through, 20 to 25 minutes. Remove from the oven and divide into 6 even portions. Place the frisee in a large bowl and toss with the rice wine vinegar. Season lightly with salt and pepper. To serve, place a portion of the pork on a warmed entree plate with 2 ounces of the frisee. Pour some of the sauce over the pork and serve immediately.
Passion Fruit Mousse 1 1/4 cups passion fruit puree 1 1/4 cups orange juice 3/4 cup sugar Scant 1 tablespoon gelatin dissolved in 2 tablespoons water 3 cups heavy cream, whipped 2 finger bananas Coarse sugar 1 kiwi, peeled, cut in 1/2 and sliced Instructions: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap. To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.
Shrimp Cocktail with Guacamole 1-ounce olive oil 8 jumbo shrimp (10 to 20 count per pound) Salt and freshly ground black pepper 1 avocado, seeded and peeled 1/2 tablespoon lime juice 1 small clove garlic, crushed 1 1/2 teaspoons finely chopped onion 1 sprig fresh cilantro, leaves chopped Splash hot sauce (recommended: Tabasco) Instructions: In a saute pan, heat olive oil over moderate high heat. Season shrimp with salt and pepper and cook for 1 or 2 minutes on each side or until pink. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot sauce to blend. Season with salt, to taste. Place the guacamole in a dipping bowl with the shrimp arranged around.
Spinach-Orzo Salad with Shrimp Kosher salt 1/2 cup orzo 4 cups spinach, thinly sliced 10 medium radishes, quartered 1 small cucumber, peeled, seeded and diced 1/2 red onion, quartered and thinly sliced 1/4 cup pitted oil-cured olives, chopped 1/2 cup packed fresh mint, chopped 1/2 cup packed fresh parsley, chopped 1/3 cup plus 2 tablespoons fresh lemon juice 1/3 cup plus 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 pound medium shrimp, peeled and deveined 1/2 cup crumbled feta cheese Instructions: Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.
Pork with Apple Cream Sauce Kosher salt 12 ounces haricots verts or green beans, trimmed 3 tablespoons unsalted butter 3 tablespoons chopped fresh parsley Freshly ground pepper 4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each) 2 teaspoons chopped fresh thyme 2 tablespoons vegetable oil 1 large shallot, finely chopped 2 Granny Smith apples, thinly sliced 1 cup hard cider (or 1/2 cup each apple cider and white wine) 1 cup hard cider (or 1/2 cup each apple cider and white wine) 1/2 cup pitted prunes, halved 1 cup heavy cream Instructions: Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm. Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest. Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.
Southern Lemon Chess Pie One 9-inch prebaked pastry shell 1/4 pound softened butter 1 cup sugar 3 large eggs Grated zest of 2 lemons 1/3 cup lemon juice 1/3 cup buttermilk 1/2 teaspoon vanilla 1 tablespoon cornmeal Instructions: Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set. TIP: LEMON PEPPER This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine. LEMON BUTTER Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.
Chocolate Mousse with Hazelnut Whipped Cream 4 ounces dark chocolate, chopped 2 tablespoons unsalted butter Pinch kosher salt 3 large eggs, separated 1/2 teaspoon vanilla extract 1/4 cup sugar 1/2 cup heavy cream 1/2 cup heavy cream 2 tablespoons sugar 1 teaspoon hazelnut liqueur, such as Frangelico 1/4 cup toasted chopped hazelnuts Chocolate shavings Instructions: For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools. In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form. In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form. Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended. Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours. For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form. To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon 1/2 pound whole-wheat spaghetti pasta 1 clove garlic, minced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 tablespoon olive oil 4 (4-ounce) pieces salmon 1/4 cup chopped fresh basil leaves 3 tablespoons capers 1 lemon, zested 2 tablespoons lemon juice 2 cups fresh baby spinach leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine. Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan. Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
New Jersey Burger (Aka The Crunchburger) 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 8 slices American cheese, each 1/4-inch thick 4 potato hamburger buns, split; toasted, if desired 4 slices beefsteak tomato 4 leaves romaine lettuce 4 slices red onion Horseradish mustard mayonnaise 4 handfuls potato chips Instructions: 1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. 2. Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with 2 slices of cheese and cover during the last minute of cooking. 3. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and dollop of horseradish mustard mayonnaise. Pile on the potato chips, cover with the bun tops, and serve immediately.
Chicken Fried Steak and Gravy 3 pounds round steak, thinly sliced into 3-inch pieces Salt and ground black pepper Salt and ground black pepper 4 1/4 cups all-purpose flour 5 large eggs, lightly beaten 2 1/4 cups whole milk 3 cups vegetable oil Instructions: Place a large piece of plastic wrap on a clean surface. Place a piece of the steak on the plastic wrap and top with a second piece of plastic wrap. Using the textured side of a meat mallet, tenderize the steak until it is very thin. Flip and repeat on the other side. Repeat with the remaining pieces of meat. Season generously with salt and pepper. Set aside. Place 4 cups of the flour in a large bowl or shallow dish. Combine the eggs and 1/4 cup of the milk in a separate bowl. Heat the oil in a large skillet over medium heat. Flick some flour into the oil; when it sizzles the oil is hot enough. Dredge the steak in the flour, coating both sides and shaking off excess. Dip in the milk and then again in the flour. Fry the steak, a few pieces at a time, until the edges turn golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Pour the cooking grease into a heatproof bowl or measuring cup. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the drippings to the skillet, scraping up all the brown bits on the bottom of the pan with a wooden spoon. When the oil is hot, whisk in the remaining 1/4 cup flour until the flour begins to brown, about 2 minutes. Slowly add the remaining 2 cups milk, whisking constantly until the gravy begins to thicken, 5 to 7 minutes. Season with salt and pepper. Transfer the fried steak to a serving plate and drizzle with the gravy.
Rice Cooker Mac and Cheese 2 cups elbow macaroni (about 8 ounces) 1 teaspoon kosher salt One 12-ounce can evaporated milk (about 1 1/4 cups) 3/4 cup shredded Cheddar 3/4 cup cubed processed cheese product, such as Velveeta (about 6 ounces) 1/2 teaspoon mustard powder 1/2 teaspoon freshly ground black pepper Instructions: Combine the macaroni, salt and 2 cups water in a rice cooker. Set the rice cooker on the standard white rice cycle and cook for 30 minutes, or until the cooking cycle is almost complete and most of the water is absorbed. Stir in the milk, Cheddar, processed cheese product, mustard and black pepper. Close the lid, turn the cooker to the warm setting, and let cook, stirring occasionally so the bottom doesn't burn, until the cheese is melted and the milk is well incorporated, about 10 minutes.
Christina's Beef Pot Pie 1 1/2 pounds beef round steak, cut into 1-inch cubes 1 (12-ounce) can cola 2 tablespoons unsalted butter 1 1/2 cups diced russet potatoes 3 carrots, peeled and sliced 3/4 cup diced celery 1 medium onion, chopped 1 cup sliced mushrooms 1/4 cup all-purpose flour 1/2 cup low-sodium beef broth 1/2 cup fresh or frozen baby peas 1 tablespoon dark brown sugar Salt and freshly ground black pepper 1 (17.3-ounce) can biscuit dough 1 egg, beaten Instructions: Marinate beef in cola for at least 30 minutes and up to 24 hours in the refrigerator. Drain, reserving 1/2 cup of cola, pat meat dry. Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the beef, potatoes, carrots, celery, and onion and saute until browned, about 10 minutes. Add the mushrooms and cook for 5 minutes. Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth, reserved cola, peas, and brown sugar. Season with salt and pepper, to taste. Let simmer for 15 minutes. Divide the beef mixture among 4 (20-ounce) casserole dishes or oven-proof bowls. Roll 2 rounds of biscuit dough out to fit over the top of each dish and brush with the beaten egg. Bake until the filling is bubbling and the biscuits are nicely browned, about 30 minutes (cover loosely with aluminum foil if biscuits brown too quickly). Let cool slightly before serving.
Beef and Noodles 8 ounces beef bones 1/3 pound carrots, coarsely chopped 1/3 pound celery, coarsely chopped 1/3 pound yellow onion, coarsely chopped 1 ounce instant au jus powder or 5 beef bouillon cubes, crushed 1/2 teaspoon granulated garlic 2 pounds beef roast, inside round or top round 8 cups beef stock 3 1/2 cups all-purpose flour, plus for dusting 1 teaspoon salt 2 eggs 4 egg yolks 2 teaspoons oil Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer. Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes. Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot. Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes. For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt. In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients. Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate. Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.
Grilled Pork Chops Filled with Sundried Cranberries 4 pork chops, 1-inch thick Salt and freshly pepper Cranberry filling, recipe follows Cranberry sauce, recipe follows Olive oil Dried cranberries Toasted pine nuts 1 cup sundried cranberries 2 tablespoons pinenuts, toasted 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 tablespoon brown sugar 1 teaspoon cascabel chile powder Salt 4 cups homemade chicken stock 1/4 cup white wine 1/4 cup red wine 1/4 cup cranberry juice 1 tablespoon brown sugar 1 teaspoon black peppercorns 1 tablespoon chipotle puree Instructions: Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt. Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.
The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil 1 (16-ounce) package pizza dough, brought to room temperature 2 teaspoons extra-virgin olive oil 2 tablespoons grated Parmigiano-Reggiano 1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 cloves cracked garlic 1/2 pound chicken breast cut for stir fry or chicken tenders Salt and freshly ground black pepper 1 cup part skim ricotta cheese 10 sun dried tomatoes in oil, drained and sliced 1 cup shredded mozzarella cheese, available on dairy aisle 12 to 15 leaves fresh basil, torn or stacked and thinly sliced Instructions: Preheat oven to 500 degrees F. On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano. In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces. Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces. To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.
Karri's Steak Marinade 1 cup ketchup 1/2 cup pineapple juice 1/4 cup cider vinegar 1 tablespoon natural mesquite flavor liquid smoke 2 teaspoons onion powder 1 tablespoon ground cumin 1 teaspoon crushed red pepper 2 teaspoons dried oregano 3 cloves garlic, crushed Honey, to coat 2 rib eye steaks Sea salt and pepper Instructions: Whisk together the ketchup, pineapple juice, cider vinegar, liquid smoke, onion powder, cumin crushed red pepper, oregano and garlic in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours. Remove the steaks from the marinade and pat dry. Sprinkle with salt and pepper and grill to desired doneness.
Baked Penne with Fennel Kosher salt 3 tablespoons extra-virgin olive oil, plus more for greasing 1/2 pound pancetta, trimmed of excess fat and diced 1 medium onion, chopped 1 fennel bulb, trimmed and thinly sliced 1 28-ounce can whole plum tomatoes 1/2 cup heavy cream 12 ounces penne 1/2 cup chopped fresh basil 1 cup grated parmesan cheese (about 2 1/2 ounces) 2 cups grated mozzarella cheese (about 8 ounces) 1 3/4 cups grated fontina cheese (about 6 ounces) Instructions: Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta. Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss. Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.
Roasted Figs and Onions with Gorgonzola Croutons 2 tablespoons extra virgin olive oil 2 tablespoons garlic, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup fresh mint, chopped 4 red onions, halved and peeled 8 fresh figs 3 tablespoons balsamic vinegar 5 ounces Gorgonzola Dash of Tabasco Dash of Worcestershire 3 tablespoons heavy cream 12 slices baguette 3 tablespoons olive oil which has been mixed with 1 crushed garlic clove Instructions: Preheat oven to 350 degrees. In a medium bowl, mix the olive oil, garlic, salt, pepper and mint. Slice the onions in half, from stem to root end and add to bowl. Coat onions and place in a shallow baking dish and roast for 30 minutes. Add figs to the baking dish, baste with juices and roast for 15 more minutes. Meanwhile, mix gorgonzola, Tabasco, Worcestershire and thin with cream to make a spreadable mixture. Brush baguette slices with garlic oil. Remove the onions and figs from oven, raise oven temperature to 400 degrees. Place baguette slices on a baking sheet and toast the slices for about 7 minutes, until browned. To serve: Spread the cheese mixture on the bread. Place the onion and fig mixture on a platter, and surround with the croutons. Serve immediately. Tip: DRIED FIGS Heat your figs with a mixture of brandy and water to barely cover. Cook 15-20 minutes until softened. Serve with mascarpone cheese or whipped cream.
Cajun Crab Cakes 32 ounces claw crabmeat 2 cups plain bread crumbs 2 tablespoons Dijon mustard 1 tablespoon hot sauce 1 tablespoon Cajun seasoning, recipe follows* 3 eggs 1 red onion, minced Vegetable oil, for pan-frying 1 teaspoon salt 1 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon cayenne Instructions: Preheat oven to 250 degrees F. Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.) Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve. Mix all ingredients together and store in an airtight container.
Ultimate Tuna Melts 2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained 1/2 cup (1/4-inch) diced hearts of celery 1/2 cup minced scallions, white and light green parts (3 scallions) 3 tablespoons minced fresh dill 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 3/4 cup good mayonnaise, such as Hellmann\u2019s 1 teaspoon anchovy paste (optional) 4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White 4 ounces Swiss cheese, such as Emmentaler, grated 1 ounce microgreens Instructions: In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna. Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
Seafood Paella 4 tablespoons olive oil 1/2 pound chicken breast, boneless, skinless 1/4 cup diced onions 2 tablespoons chopped garlic 1/4 cup diced red and green peppers 1/4 cup diced celery 1 cup parboiled rice 2 cups chicken stock 1/2 tablespoon saffron 6 blue crabs, cleaned and halved 1 pound shrimp, peeled and de-veined 12 clams 12 mussels 1/2 pound smoked sausage, sliced into 1/4-inch pieces 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Saute mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the blue crabs, shrimp, clam, mussels, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes.
Fried Chicken and Wild Rice Waffles with Pink Peppercorn Sauce 1 1/2 cups all-purpose flour 1 1/2 cups whole-wheat flour 1 1/2 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt 4 cups buttermilk 4 large eggs 1/2 cup vegetable oil 1/2 cup cooked wild rice (rice should be overcooked), drained well Melted butter, for the waffle iron 6 cups buttermilk Kosher salt 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut into 8 pieces 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne Freshly ground black pepper Peanut oil, for deep-frying 1/2 cup clover honey 3 tablespoons pink peppercorns 1 lime Kosher salt and freshly ground black pepper Instructions: Special equipment: waffle iron For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes. Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions. For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well. To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.
Smoky Greens 3 large bunches of mixed dark leafy greens (kale, collard greens, turnip, mustard, dandelion, arugula), cut into 1-inch strips 1 tablespoon of olive oil Chipotle chilis in adobe sauce, pureed Sea salt to taste Instructions: Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat). Add sea salt to taste and quickly saute the greens to desired tenderness
Birch De Noël Cooking spray 6 large eggs, separated, at room temperature 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/4 teaspoon salt 3/4 cup confectioners' sugar, plus more for dusting 1 1/2 cups almond flour 1/2 cup all-purpose flour 1 cup cold heavy cream 1 cup confectioners' sugar Pinch of salt 2 cups mascarpone cheese, at room temperature 2 teaspoons pure vanilla extract 1 cup cherry jam or preserves 3 ounces semisweet chocolate, chopped Instructions: Make the cake: Preheat the oven to 375˚. Lightly coat an 11-by-17-inch rimmed baking sheet with cooking spray, then line with parchment paper. Beat the egg yolks, brown sugar and vanilla and almond extracts in a medium bowl with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Using clean beaters, beat the egg whites and salt in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Gradually beat in the confectioners' sugar, then increase the speed to medium high and beat until stiff peaks form, 2 to 3 minutes. Fold one-quarter of the beaten egg whites into the egg yolk mixture with a rubber spatula. Gently fold the egg yolk mixture into the remaining egg whites until there are no more white streaks. Whisk the two flours in a medium bowl and gently fold into the egg mixture until combined. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 13 to 15 minutes. As soon as the cake comes out of the oven, dust with confectioners' sugar. Loosen the edges with a paring knife. Place another baking sheet on top of the cake and invert the cake onto it. Remove the top baking sheet and parchment. Dust more confectioners\u2019 sugar on the exposed cake. Cover with a clean kitchen towel (not terry cloth) and place the baking sheet on top. Invert the cake again so it is on the towel and remove the top baking sheet. Starting at a long end, roll up the cake and the towel together to form a log. Place seam-side down on a rack and let cool, about 45 minutes. Meanwhile, make the frosting: Beat the heavy cream, confectioners' sugar and salt in a large bowl with a mixer on medium-high speed until soft peaks form. Reduce the speed to medium and beat in the mascarpone and vanilla until thickened, about 30 seconds (do not overbeat). Refrigerate the frosting until the cake has cooled. Gently unroll the cake with a long side facing you. Spread 1 1/2 cups frosting over the cake, leaving a 1/4-inch border on the two short sides and a 1-inch border on the far long side. Dollop the cherry jam on top and gently spread to cover the frosting. Reroll the cake (without the towel) and place seam-side down on a platter. Trim both ends, then cut off one 3/4-inch-thick slice. Unroll the slice slightly to cut off 3 inches of the spiral; reroll the slice into a spiral (this will be the knot of the log). Frost the cake with all but 1/2 cup of the frosting, using a small offset spatula to create a bark-like texture. Place the small cake slice on the side to look like a tree knot; cover with the remaining frosting. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool, then transfer to a small resealable plastic bag and snip a corner. Pipe thin lines of chocolate onto the cake, pressing it into the frosting with the tip of the bag. Refrigerate the cake until ready to serve.
Desert Rose 2 cups ground almonds 1 cup sugar 1 lemon, zested 1 teaspoon baking powder 1 teaspoon unsalted butter, room temperature 1 cup powdered sugar, for dusting Instructions: Preheat oven to 350 degrees F. In a large bowl, mix all the ingredients together except for the powdered sugar. Roll the dough into 1-inch balls and place on a cookie sheet. Press down with a knife to make slits like a triangle in the cookie. Using the end of the knife, press the center of the cookie downward. Bake for 8 to 10 minutes. Let cool and then dust with powdered sugar.
Bison Burgers with Spicy Aioli 1 teaspoon coconut oil 1/2 cup minced onions 4 cloves garlic, minced 1 pound ground bison meat 1 teaspoon tomato paste 1/4 teaspoon ground cumin 1/4 teaspoon sea salt Pinch ground black pepper Pinch cayenne pepper 1/2 teaspoon Dijon mustard 1/4 teaspoon tomato paste 1 large egg yolk 1 clove garlic, minced 2 tablespoons canola oil 2 tablespoons olive oil 1 teaspoon lemon juice Cayenne pepper Sea salt 4 leaves iceberg lettuce 2 small tomatoes, cut into 1/4-inch rounds 1/8 small red onion, shaved Kale chips, for serving Instructions: For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes. Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes. For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt. Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.
Foil-Packet Lemon Chicken with Fingerling Potatoes 4 skinless, boneless chicken breasts (6 to 8 ounces each) Kosher salt and freshly ground pepper 1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick 2 lemons (1 juiced, 1 cut into 4 wedges) 1/4 cup extra-virgin olive oil 3 shallots, sliced 1/4 inch thick 8 sprigs thyme Instructions: Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides. Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.
Cherry Cheesecake Pizza Pie 1 1/3 cups all-purpose flour, plus more for dusting 1 cup almond flour 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 1/2 sticks cold unsalted butter, diced, plus more for the pan 4 tablespoons ice water, plus more if needed 16 ounces cream cheese, softened at room temperature 2/3 cup granulated sugar 2 large eggs, lightly beaten 1/2 large lemon, zested and juiced 2 pounds pitted fresh or thawed frozen cherries, with juices 1/4 cup granulated sugar 1 vanilla bean, split 1/2 medium lemon, zested and juiced 1 cup heavy cream 1 tablespoon confectioners' sugar 1/2 teaspoon lemon zest 1/2 cup sliced almonds Instructions: For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom. Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork. Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool. For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula. Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool. For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes. Pour the compote over the cooled cheesecake filling, and spread evenly over the top. For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form. In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool. To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!
Pantry Pasta 2.0 1/2 whole yellow onion, diced 2 tablespoons olive oil One 14.5-ounce can diced tomatoes with juice 1/3 cup vegetable stock 1/3 cup jarred Calabrian chilies, roughly chopped One 14-ounce jar hearts of palm, sliced into 1/2-inch rounds 2 cloves garlic, minced Salt and freshly ground black pepper 8 ounces bowtie pasta, cooked al dente and drained 2 to 3 tablespoons jarred sun-dried tomato pesto 1/4 cup grated Parmesan cheese 5 to 6 basil leaves, torn Instructions: Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly. Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.
Pork Chops with Sherry Vinegar Sauce 4 (1 1/2-inch thick) center cut pork chops Salt and freshly ground black pepper 1 tablespoon peanut oil 1 tablespoon unsalted butter, plus 1 tablespoon 7 tablespoons sherry wine vinegar 3 tablespoons sherry 1 cup brown veal stock 1 tablespoon barbecue sauce 1 1/2 tablespoons Dijon mustard 2 tablespoons peeled, seeded, and chopped tomatoes 1 teaspoon minced chives Instructions: Preheat the oven to 425 degrees F. Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy. Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives. Serve the pork with the sauce.
Frozen Lemon Whip with Blueberry Sauce 6 large egg yolks 1/2 cup granulated sugar 1/2 cup fresh lemon juice 3 lemons, zested, plus thin slices for serving 2 cups heavy cream Blueberry Sauce, recipe follows Blueberries, for garnish 2 cups fresh blueberries 1/4 cup sugar 1/4 cup freshly squeezed lemon juice 1 lemon, zested Instructions: Line a 6-cup jumbo muffin tin with paper muffin liners. Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm. In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours. To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!! Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.
Orange Cream Push Pops 1 1/2 cups vanilla bean ice cream, softened 1 1/2 cups orange sherbet, softened One 16-ounce frozen pound cake Refrigerated whipped cream, for topping Orange sprinkles, for topping Instructions: Spoon the ice cream into a piping bag. Spoon the sherbet into a piping bag. Freeze both while preparing the molds. Cut the pound cake lengthwise into slices. Cut out sixteen 1 1/2-inch circles from the cake slices. Insert one cake slice into each of 8 push-pop molds. Squeeze about 1 heaping tablespoon of vanilla ice cream over the cake followed by 1 heaping tablespoon of orange sherbet. Repeat the layers once. Snap on the lids and freeze at least 3 hours and up to overnight. Remove the pops from the freezer and remove the lids. Top with whipped cream and sprinkles before serving.
Holiday Hidden Valley® Ranch Roasted Turkey with Cornbread Stuffing 1 cup (2 sticks) unsalted butter, softened to room temperature 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 1/2 teaspoon freshly ground black pepper 1 apple (Golden Delicious works well); cored, peeled and cut into medium-sized cubes 2 large onion, finely chopped 1 tablespoon finely chopped rosemary 1/2 pound sweet Italian sausage 10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups) 1 egg, lightly beaten 1/2 cup heavy cream 3 cups chicken stock, divided 12-14 pound fresh turkey 1/4 cup all-purpose flour Juice of 1/2 lemon Instructions: Preheat oven to 350 degrees F. Remove top rack. Prepare compound butter by combining butter and dressing mix in a small bowl; stir with spoon until well incorporated. Adjust seasoning with freshly ground black pepper; set aside. Melt 1 tablespoon of compound butter in medium skillet. Toss apple cubes in melted butter and cook approximately 2 minutes to gently caramelize. Remove apple cubes and set aside. In same pan melt half of compound butter over medium heat, reserving remaining compound butter for turkey. Add onion and rosemary; cook until lightly browned. Add Italian sausage meat and cook 10 minutes, until soft and golden. Scrape sausage mixture into large mixing bowl, add apple and cornbread pieces; toss to combine. Season well with salt and pepper. In separate bowl, whisk egg, cream and 1/2 cup stock; pour liquid over cornbread mixture. Stir stuffing together; set aside. Rinse turkey thoroughly inside and out with cold water; pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Using fingers, gently lift skin from breast and rub dressing mix compound butter under skin, massaging breast meat as you go. Spread remaining compound butter over exterior of skin, covering wings, legs and any gaps. Stuff bird with prepared stuffing. Truss with kitchen twine or simply cross legs over and secure with twine. Position turkey on rack in large roasting pan; transfer to oven. Roast turkey approximately 3 hours, until instant-read thermometer inserted into meaty part of thigh registers 170 degrees F (thigh juices will run clear when pricked with knife, 15 minutes per pound). If legs or breast brown too quickly during roasting, cover with foil. Remove turkey from oven; transfer to serving tray to rest while making gravy. Skim off most fat from pan drippings with spoon and position roasting pan across two burners over medium-high heat. Using wooden spoon, scrape up browned bits stuck to bottom of pan. Whisk in flour, stirring as it thickens to prevent lumps. Pour in remaining 2 1/2 cups stock, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Bring to a simmer; season with salt, pepper and squeeze of lemon juice to brighten flavors. Simmer for 5 minutes; strain to remove solids. Serve with turkey and stuffing.
Banoffee Lush Nonstick cooking spray, for the baking dish 10 wheat digestive biscuit cookies, placed in a resealable plastic bag and crushed with a rolling pin (about 1 1/2 cups crumbs) 5 tablespoons unsalted butter, melted 1/4 cup granulated sugar One 8-ounce package cream cheese, at room temperature 5 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract Pinch kosher salt One 12-ounce container frozen whipped topping, such as Cool Whip, thawed 1/2 cup caramel sauce, plus more for drizzling 2 bananas, sliced into coins One 3.4-ounce package instant banana pudding (plus required ingredients) 1/4 cup toffee crumbs Instructions: Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the crushed cookies, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set. Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Top with the caramel sauce and sliced bananas and refrigerate for 15 minutes to partially set. Meanwhile, make the instant pudding according to the package directions. Pour over the filling layer. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, drizzle with caramel sauce and toffee crumbs.
Short Rib and Tallegio Pie 2 tablespoons canola oil 5 pounds bone-in short ribs Salt and freshly ground black pepper Salt and freshly ground black pepper 1/2 cup dried apricots, roughly chopped 2 tablespoons capers, roughly chopped 2 shallots, peeled and thinly sliced 2 to 3 cups dry red wine 1 1/2 pounds tallegio cheese, chopped 1/2 cup heavy cream 3 cups all-purpose flour 2 teaspoons salt 1/2 teaspoon sugar 1 pinch ground cinnamon 1 1/4 cups shortening 1 stick butter, plus 3 tablespoons melted for brushing 1 cup golden raisins, coarsely ground 1 cup walnuts, coarsely ground Arugula salad, for serving Instructions: Preheat the oven to 350 degrees F. For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary. When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary. For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan. Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes. Slice and serve with a small side of arugula salad. Recipe courtesy of Rodney Henry
Pumpkin Streusel Coffee Cake 1/2 cup almond flour 1/4 cup coconut flour 3 tablespoons maple syrup 2 tablespoons coconut sugar 1 tablespoon coconut oil, solid 1/2 teaspoon ground cinnamon 1/2 teaspoon ground clove 1/2 teaspoon ground nutmeg Nonstick baking spray, for the baking dish 1 cup canned pumpkin puree 1/4 cup coconut oil, melted 1/4 cup maple syrup 1/4 cup coconut sugar 4 eggs, at room temperature 1 cup almond flour 1/2 cup chopped pecans or walnuts 1/4 cup coconut flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground clove 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Instructions: For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside. For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray. In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing). Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.
Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette 1/4 cup ancho chile powder 2 tablespoons ground toasted cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup olive oil 12 sea scallops, rinsed and patted dry 1 cup peanut oil 3 blue corn tortillas, cut into very thin strips Kosher salt 3 cups assorted greens, mizuna, arugula and frisee Citrus Vinaigrette large ripe mango, peeled, pitted and diced 1 red pepper, finely diced 1 yellow pepper, finely diced 1/4 cup chopped cilantro 1/4 cup fresh orange juice 1/4 cup fresh lime juice 1/4 cup lemon juice 2 basil leaves, chiffonade 2 tablespoons finely chopped red onion 1 1/4 cups pure olive oil Salt and freshly ground pepper Instructions: For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve. For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt. For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve. Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.
Pasta with Grilled Poultry Sausages 1/2 pound ziti 4 tomatoes, seeded and cut into 1/2inch dice 7 ounces pimientoes or roasted red peppers, finely sliced 1/4 cup olive oil 1/2 teaspoon saffron threads dissolved in 2 tablespoons sherry wine vinegar 1 pound spicy chicken or turkey sausages, pricked with a fork Salt and freshly ground black pepper 2 scallions, green parts only, thinly slice Instructions: Cook the pasta in 2 quarts of salted water. Set the tomatoes and peppers in the bottom of a mixing bowl with the olive oil and saffron vinegar. On a lightly oiled stovetop grill cook the sausages until they are done, about 6 or 7 minutes a side. Cut them into thin slices and add to the tomatoes and peppers. When the pasta is done, drain it and toss with the sausages, tomatoes and peppers. Season and garnish with scallions.
Blackberry Millefeuille 2 sheets frozen phyllo pastry, thawed and cut in half 3 tablespoons clarified butter, melted 1 tablespoon maple sugar, brown sugar or white sugar About 3 tablespoons/20 g finely chopped hazelnuts 1 cup/250 ml heavy cream Maple syrup, to sweeten 1 teaspoon vanilla extract About 1 pound/450 g blackberries Instructions: For the phyllo layers: Heat the oven to 375 degrees F. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some hazelnuts. Make 3 more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes. For the blackberry filling: Whip the cream with enough syrup to sweeten, and the vanilla extract. Assemble the dessert just before serving: Lay a phyllo layer on each of 4 plates. Top each with 1/4 of the cream mixture. Arrange berries standing upright on top. Top each dessert with another round of phyllo. Serve.
Rainbow Salad Lettuce Cups 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 tablespoon chopped fresh tarragon 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup finely chopped yellow bell pepper 1/3 cup thinly sliced snow peas 1/3 cup diced cooked beets 1/3 cup julienned radishes 2 stalks asparagus, trimmed and thinly sliced 1/2 large ripe avocado, diced 1/4 cup packed fresh basil, chopped 2 tablespoons chopped fresh chives, plus more for topping 12 leaves Little Gem lettuce Toasted sesame seeds, for sprinkling Instructions: Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper. Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives. Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives.
Mild-Curry Grilled Chicken 4 (6-ounce) boneless, skinless chicken breasts 2 tablespoons Patak's® Mild Curry Paste 2 tablespoons white vinegar 2 tablespoons olive oil salt and pepper to taste Instructions: Pat chicken dry using paper towels and set aside. Combine Patak's® Mild Curry Paste, vinegar, oil, salt and pepper in a bowl and stir to combine. Add chicken to marinade turning to coat thoroughly. Cover and marinade at room temperature for 10 to 15 minutes. Preheat grill to medium or about 350. Coat grill grates with oil to prevent sticking. Grill chicken for 5 to 7 minutes per side or until cooked through. Remove from heat and allow cooling for 5 minutes. Serve immediately.
Asparagus and Mozzarella Salad 1 pound medium size asparagus, stalks peeled 1/4 cup olive oil 1 to 2 tablespoons Champagne or white wine vinegar Dijon mustard and minced garlic to taste Salt and freshly ground black pepper 1/2 pound fresh mozzarella, cut into sticks, about 1/4 inch wide and 1 inch long. 2 vine-ripened tomatoes, very thinly sliced 4 ounces wafer thin slices (rounds) of salami 1/4 cup slivered roasted red bell pepper (from the jar) Instructions: Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside. Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing. Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.
Peach Cornbread Trifle 2 pounds very ripe peaches 1/4 cup sugar 2 cups heavy cream 1/2 teaspoon vanilla extract 1 pound cornbread either store-bought or homemade Instructions: Score the bottom of peaches with an \X.\ Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl. Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks. Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top. Refrigerate and serve cold.
Stuffed Double-Cut Pork Loin Chops 4 bone-in, double-cut loin chops (3 to 4 pounds total) 5 cups water 1/4 cup kosher salt 1 tablespoon fresh cracked black pepper 3 tablespoons Dijon mustard 1 tablespoon dried sage 1 tablespoon granulated garlic 2 tablespoons olive oil 1 tablespoon butter 1/2 cup diced pancetta 6 cups cremini mushrooms, very thinly sliced Salt and fresh cracked black pepper 1/4 cup minced shallots 1 teaspoon minced fresh sage leaves 1/2 cup shredded fontina cheese 1 teaspoon Italian seasoning 1 teaspoon fresh cracked black pepper 3/4 cup panko breadcrumbs 1/2 cup flour 2 eggs 2 tablespoons olive oil 1/4 cup bacon fat 1/4 cup minced shallots 1 cup chicken stock 2 tablespoons whole grain Dijon mustard 2 tablespoons plain yogurt 2 teaspoons lemon juice 1/2 teaspoon kosher salt 1 tablespoon chopped Italian flat-leaf parsley, for garnish Instructions: For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours. For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service. Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce. Preheat the oven to 350 degrees F. For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat. Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops. In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil. For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt. Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
Vita's Pantry Pound Cake 1 cup milk 1/2 cup butter 4 eggs 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder 1 pint strawberries, stems removed and cut into small pieces 2 tablespoons sugar 1 tablespoon orange liqueur Whipped cream, as an accompaniment Instructions: Preheat oven to 350 degrees F. In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix in well, then, gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into an ungreased tube pan with straight walls (not a Bundt pan). Bake for 1 hour. Combine the strawberries, 2 tablespoons of sugar and the liqueur in a bowl and set a side. Let the cake cool in the pan, and then use a blunt knife to go around the edge of the pan to loosen it. Turn it out and serve with strawberries and whipped cream.
Cauliflower Rice 2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets) 3 tablespoons extra-virgin olive oil 1 bunch scallions, chopped, white and green parts separated Kosher salt and freshly ground black pepper 1/4 cup sliced or slivered almonds 1/4 cup chopped fresh Italian parsley Instructions: Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice (see Cook's Note). You should have 6 to 7 cups of riced cauliflower. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes. Meanwhile, toast the almonds in a small skillet over medium heat until golden, tossing frequently, about 3 minutes. Set aside. Remove the cauliflower from the heat and stir in the scallion greens, parsley and toasted almonds. Transfer to a large bowl and serve.
Cowboy Beans 8 ounces turkey kielbasa 1/2 small onion 1 teaspoon oil 3/4 cups ketchup 3 tablespoons molasses 2 (15-ounce) Cans Great Northern Beans, drained Instructions: Slice sausage and cook in microwave or on stove top according to package directions. Drain off fat and set aside. Saute onion in oil. Add ketchup and molasses and stir until well blended. Stir in beans and sausage. Warm on low heat until ready
Gulab Jamun 3/4 cup low-fat dry milk powder (see Cook's Note) 1/4 heaping cup all-purpose flour, plus more if needed 1/16 teaspoon baking soda 1/2 cup heavy cream, plus more if needed 1 tablespoon lemon juice 1 teaspoon ghee, plus more for greasing hands 4 cups neutral oil for frying, such as sunflower or safflower 1 1/2 cups sugar 1/2 teaspoon cardamom seeds or 5 pieces of cardamom, lightly smashed 1/2 teaspoon saffron 1/4 cup light rum or vodka, optional 1 to 2 teaspoons rose water 1 teaspoon lemon juice Toasted almond slivers or toasted, chopped pistachios for serving Instructions: For the gulab jamun: Sift the milk powder, flour and baking soda together in a large bowl. Add the cream, lemon juice and ghee. Use your hands to make mix lightly into a stiff and slightly sticky dough. Add more cream if too dry or more flour if too wet. The dough should be smooth(ish). Try not to over knead the dough as that will make the balls dense. Cover the bowl and let it rest while you make the simple syrup. For the syrup: Combine the sugar, 1 1/2 cups water, cardamom seeds and saffron in a medium saucepan. Cook, stirring, over medium heat until the sugar is completely dissolved. Add the alcohol, if using, rosewater and lemon juice, bring to a boil and cook, stirring occasionally, until the consistency of a light syrup, 15 to 20 minutes. If using whole cardamom, remove the pod from the water. Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer to the side of the pot and heat over medium-high heat to 280 to 285 degrees F. (It is important that the oil be kept at this temperature, if too hot the gulab jamun balls will brown on the outside but remain uncooked inside.) Meanwhile, grease your hands with ghee or oil. Roll the dough into sixteen 1-tablespoon size balls (walnut-sized balls), making sure there are no cracks. (The dough will double in size when fried and will grow some more when soaked in the simple syrup.) Once the oil is at the right temperature, gently add one ball at a time to the hot oil, making sure there is enough space for the balls to expand in size and not stick to each other. Gently stir the balls to make sure they are not sticking to the bottom of the pot or to each other. Fry the balls, turning every minute or so, until golden brown, 5 to 6 minutes. Use a slotted spoon to remove and transfer to a paper towel-lined baking sheet or plate. Repeat with the rest of the dough balls. Put the warm gulab jamun in a glass baking dish large enough to hold all the balls with a little space around them and pour the warm syrup over them. It's better to make the gulab jamun 1 to 2 hours before to let them soak the syrup. I like to zap or warm the jamuns before serving, but they can be had cold or at room temperature also. Refrigerate for up to 2 weeks in an airtight container. Garnish with nuts just before serving.
Grilled Portobellos with Arugula 2 portobellos, stems removed 3 tablespoons olive oil 1 tablespoon balsamic vinegar Salt and pepper 1 bunch arugula, rinsed and dried Parmesan shavings Instructions: Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula
Grilled Peach Margaritas 5 ripe white peaches, halved and pitted 6 ounces tequila 6 ounces Cointreau 6 ounces fresh lime juice (from about 10 limes) Instructions: Preheat a grill to medium high. Grill the peaches cut-side down until marked, 2 to 3 minutes. Combine the tequila, Cointreau, lime juice and all but 2 grilled peach halves in a blender. Blend on high for 1 to 2 minutes until smooth. Slice the remaining grilled peach halves. Divide the drink among ice-filled glasses and garnish with the sliced peaches.
Grilled Baby Artichoke, Gigante Beans and Feta Salad 2 ounces Gigante beans, cooked 8 baby artichoke halves, blanched and grilled 1 cup toasted garlic vinaigrette 1/2 roasted red pepper, torn into 3 pieces 4 fresh basil leaves 2 ounces French Feta cheese 1/4-ounce Baby arugula 1-ounce toasted garlic and red wine vinaigrette 1/4-ounce basil oil Kosher salt and black pepper 8 tablespoons canola oil 1 1/2 tablespoons thinly sliced garlic 4 tablespoons red wine vinegar 1 1/2 tablespoons fresh chopped oregano 1 1/2 tablespoons minced shallots 4 tablespoons extra-virgin olive oil Salt, pepper, to taste 1/2 teaspoon sugar Instructions: First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade. Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty. Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position. Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate. Garnish the edge of the salad with basil oil. Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar.
Cherry-Vanilla Crisp 4 tablespoons unsalted butter, melted, plus more for the baking dish 6 cups pitted cherries (thawed if frozen) 3/4 cup sugar 2 tablespoons dark rum (optional) 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt 1/4 cup plus 2 tablespoons all-purpose flour 2/3 cup rolled oats 1/3 cup sliced almonds Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch-square baking dish. Toss the cherries in a large bowl with 1/2 cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish. Whisk the remaining 1/4 cup flour, the oats, almonds and the remaining 1/4 cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.
Shrimp Scampi with Linguini 1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leaves Instructions: For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Lemon-Herb Rice Salad 2 lemons Kosher salt and freshly ground pepper 1/2 medium red onion, thinly sliced 1 medium carrot, shredded 1/4 cup vegetable oil 2 cups long-grain white rice 2 tablespoons rice wine vinegar 2 teaspoons packed light brown sugar 1 Kirby cucumber, seeded and diced 1/2 cup chopped salted roasted peanuts 1/2 cup fresh cilantro, roughly chopped 1/2 cup fresh mint, roughly chopped 1/2 cup fresh basil, roughly chopped 1 bunch watercress, tough stems removed, leaves torn Instructions: Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool. Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature. Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes. Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams
Basmati and Black Rice Juk 1/4 cup Thai black rice 3 cups water 4 to 6 cloves roasted garlic 1/3 cup basmati rice 1 teaspoon freshly grated horseradish Salt and pepper Instructions: Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup. Add 1/2 of the roasted garlic to the black rice, and simmer 5 minutes more. Pass through a fine mesh strainer. While the Thai black rice is cooking, place the basmati rice and 3 cups of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time.
Buffalo Tenderloin with Teton Black Bar-B-Que Sauce 6 to 8 (8-ounce) buffalo tenderloins Freshly ground black pepper Kosher salt 2 tablespoons pureed roasted garlic 2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace) 1 tablespoon chopped shallots 1 sprig rosemary leaves stripped from stem, coarsely chopped 1 sprig thyme, stripped 3 leaves sage, chopped 1 teaspoon chopped garlic 1/2 cup port wine 1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves) 1 cup maple syrup 1/2 cup red wine vinegar 1 1/2 cups Worcestershire sauce 1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water) Braised spinach and your favorite potato, for serving, optional Instructions: Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness. Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and kosher salt. Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato.