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Crema Catalana 5 cups milk 4 strips orange zest 2 cinnamon sticks Pinch salt 8 large egg yolks 1 cup sugar, plus extra for caramelizing 1 tablespoon cornstarch 2 teaspoons vanilla extract Instructions: Special equipment: 10 (5-ounce) ramekins In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined. Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.
Microwave Ginger-Soy Flounder with Snow Peas 1 tablespoon low-sodium soy sauce 1 teaspoon mirin 1 teaspoon toasted sesame oil 1/2 teaspoon grated fresh ginger 1/2 teaspoon Sriracha 4 ounces shiitake mushrooms (about 12), stemmed and cut into 1/4-inch strips 4 ounces shiitake mushrooms (about 12), stemmed and cut into 1/4-inch strips 4 radishes, sliced into 1/8-inch-thick rounds Two 6-ounce flounder fillets, each cut in half (to fit in the dish) 6 ounces snow peas, trimmed and strings removed 6 ounces snow peas, trimmed and strings removed 1/2 lemon 1 scallion, green part only, thinly sliced 1 cup cooked brown rice, for serving Instructions: Mix together the soy sauce, mirin, sesame oil, ginger and Sriracha. Toss the shiitakes and radishes in a microwave-safe 8-by-8-by-2-inch baking dish. Place the fillets on top in a single layer. Pour the soy sauce mixture over the fillets. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the fillets are opaque white, 4 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. Let stand, covered, for 2 minutes to steam and finish cooking gently. Meanwhile, place the snow peas in a microwave-safe medium bowl. Cover tightly with plastic wrap; make a small slit in the center. Microwave on high (at 100 percent power) until the snow peas have turned bright green but are still crisp, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.) Divide the snow peas between two plates. Top with the shiitakes, radishes and fillets. Drizzle any sauce left in the baking dish over the fish. Squeeze fresh lemon juice over the fillets, and garnish with scallions. Serve with brown rice.
Fruit-Sweetened Mini Banana Muffins Nonstick cooking spray 1 cup raisins 2 large pitted dates 1 3/4 cups whole-wheat pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 large egg plus 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 teaspoon orange zest 1/2 cup milk 2 small ripe bananas, half of one cut into 24 very thin slices and the remaining 1 1/2 cut into small chunks Instructions: Preheat the oven to 350 degrees F and spray the muffin pan with nonstick spray. Put the raisins and dates in a medium bowl and cover with very hot water. Let soak until the fruit is very soft, about 25 minutes. Drain and then puree until smooth in a food processor, scraping the bowl frequently. Whisk the flour, baking powder, cinnamon and salt together in a medium bowl. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the milk and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold the banana chunks into the batter. Divide the muffin batter evenly among the mini muffins cups. Dampen your hands and smooth the tops of each mound of batter. Top each with a thin slice of banana. Bake until the muffins are golden and bounce back when pressed, about 18 minutes. Let cool in the pan for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
New York Style Chocolate Cheesecake 1 1/2 cups chocolate wafer crumbs 1 cup plus 3 tablespoons sugar 3 tablespoons unsalted butter, melted 2 1/2 (8-ounce) packages cream cheese, softened at room temperature 1 1/2 teaspoons vanilla extract 1 vanilla bean, seeds scraped from inside of pod and reserved 3 tablespoons all-purpose flour 3 eggs 1 cup sour cream 8 ounces melted semisweet chocolate, cooled slightly Fresh strawberries, for garnish Whipped cream, for garnish Fresh mint sprigs, for garnish Instructions: Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan). Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside. In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator. Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.
Slow Cooker Spiced Apple and Pear Butter 6 McIntosh apples, peeled and cored 6 Bartlett pears, peeled and cored 3/4 cup light brown sugar 1/2 cup apple juice or cider 1/4 cup molasses 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon kosher salt Two 3-inch cinnamon sticks Instructions: Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker. Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat. Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers. Refrigerate up to 2 weeks or freeze up to 3 months.
Slow-Cooker Pesto Minestrone 2 carrots, chopped 2 leeks (white and light green parts), halved lengthwise, sliced and rinsed 2 russet potatoes, peeled and cut into 1-inch chunks 1 bulb fennel, trimmed, cored and chopped, plus chopped fronds for topping 2 tablespoons extra-virgin olive oil 1 15-ounce can petite diced tomatoes 1/4 cup grated parmesan cheese, plus 1 small parmesan rind 3 tablespoons pesto, plus more for topping Kosher salt and freshly ground pepper 1 15-ounce can kidney beans, drained and rinsed 1 cup ditalini pasta 4 slices rosemary focaccia bread Instructions: Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours. Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.
Mother Clucker 2 cups fish sauce 1 cup lime juice 1 head garlic, minced 2 cups sugar 5 pounds boneless skinless chicken thighs 1 pound carrots 1 pound daikon 1 cup rice vinegar 3 tablespoons red chile flakes Garnish: Japanese mayonnaise, hoisin sauce, sliced cucumbers, jalapenos and radish greens 18 ounces warm water 6 tablespoons sugar 3 teaspoons instant yeast 1110 grams all-purpose flour 3 teaspoons baking powder 6 tablespoons vegetable oil, plus more as needed Instructions: For the mother clucker: Combine fish sauce, lime juice, garlic and 1 cup sugar in a mixing bowl. Whisk well and pour over chicken in a bowl. Let marinate, covered and refrigerated, overnight. Shred carrots and daikon and mix in a bowl, then set aside. Add rice vinegar, chile flakes, remaining cup sugar and 1 cup water to a medium saucepan. Turn heat on medium and cook, stirring constantly, until sugar has completely dissolved. Let cool to room temperature, then pour over carrots and daikon. Refrigerate until ready to serve. Preheat a grill for cooking at about 400 degrees F. Remove chicken from marinade and discard marinade. Grill chicken until it reaches an internal temperature of 165 degrees F. Dice chicken. For the bun daddy bun: Meanwhile, combine water, sugar and yeast in a stand mixer. Stir well and wait for foam to form, about 5 minutes. Mix flour and baking powder together in a separate bowl and stir until mixed well. Add 6 tablespoons oil to the yeast mixture, then add and combine the dry ingredients. Turn the mixer on low speed to incorporate everything, then mix on medium speed until a smooth dough ball has formed, 10 to 15 minutes. Remove dough from mixing bowl and oil the sides of the bowl. Place the dough back in the bowl, cover with plastic wrap and set in warm place to proof until dough has doubled in size, 1 to 2 hours. Knead dough for 2 to 3 minutes, removing any air bubbles. Portion dough out to roughly 2-ounce balls. Let dough proof again, loosely covered, for about 10 minutes. Flatten dough balls with your palm and roll out to 1/4-inch-thick discs. Drop 1 to 2 drops of oil on the inside of a dough disc, fold in half and place in a bamboo steamer. Repeat with the remaining dough. Steam buns for 12 minutes. Remove from heat, then top with chicken, mayo, hoisin, cucumber, jalapeno, daikon/carrot pickles and radish greens. (Save remaining buns for another use.)
Sunny's Spinach and Cheese Stuffed Mushrooms 1 teaspoon olive oil 5 ounces baby spinach 5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature 2 cloves garlic, grated on a rasp or minced Pinch of crushed red pepper flakes Kosher salt and freshly cracked black pepper 1 cup Italian-style breadcrumbs 1/2 cup walnuts Kosher salt and freshly cracked black pepper 2 to 3 tablespoons olive oil 20 to 24 cremini mushrooms, stems and gills removed Instructions: Preheat the oven to 375 degrees F. For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper. For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle. For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.
Brined and Smoked Smelts 24 smelts, cleaned with head and tails left on and other fins removed 1 cup apple cider vinegar 1/2 cup kosher salt 1/2 cup sugar 1 garlic clove, halved 1 teaspoon juniper berries 1 teaspoon allspice berries 1/2 teaspoon whole black peppercorns 2 to 3 sprigs fresh dill 1 pound ice Instructions: Rinse the smelts in cool running water. Set aside. Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon resealable bag along with the smelts. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour. Remove the smelts from the brine, rinse and pat dry. Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer. Allow to dry in the refrigerator overnight. The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness.
Buffalo Chicken Salad 1 boneless skinless chicken breast 1 tablespoon butter 1 tablespoon olive oil Salt and pepper 1/2 cup cayenne hot pepper sauce 4 cups salad greens, such as romaine or mixed greens Fast Blue Cheese Dressing, recipe follows Blue cheese crumbles, for topping Celery hearts with leaves intact, for serving 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup sour cream Dash of Worcestershire sauce 1/3 cup blue cheese crumbles Salt and pepper Instructions: With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan). Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.) Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.) Top the whole thing with more blue cheese crumbles, and serve with celery hearts. To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Sunny Side Up Burger 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 1 tablespoon Worcestershire sauce 1 teaspoon liquid smoke 1 clove garlic, minced 1/2 cup mayonnaise 1 teaspoon lemon juice 2 tablespoons vegetable oil 4 slices Texas toast or 1/2-inch thick white bread slices Extra-virgin olive oil, for brushing on toast 4 tablespoons butter, divided 4 eggs Hot sauce, for garnish Special Equipment: Grill pan Instructions: In a large bowl gently combine the ground beef, salt, pepper, Worcestershire sauce and liquid smoke. Divide ground burger mixture into 4 equal segments and form them into thick patties. Refrigerate on a plate for 1 hour, then remove to and allow to come to room temperature, about 30 minutes before cooking. In a small bowl, mix together the garlic, mayonnaise and lemon juice and salt, to taste. Refrigerate until ready to serve. Warm a grill pan over high heat. Lightly brush the top of each burger with vegetable oil, then arrange on the grill, oiled side down. Sear until the burgers release easily from the grill and are brown, about 5 minutes. Brush with a bit more vegetable oil, flip and cook until the center slightly springs back, indicating a medium-rare center, another 5 minutes. While the burgers are finishing, brush both sides of the bread lightly with olive oil then put on the grill and cook until toasted, about 1 minute, then flip and toast the other side. Transfer 1 slice to each serving plate and spread with the garlic spread. Top each slice with a burger and while they are resting make the eggs to top each burger. In a small pan, melt 1 tablespoon of butter over low heat, crack an egg in the center, cover and cook until the white is set and the yolk is still runny, about 5 minutes. Slide the egg on top of the of the burger, season with a bit of salt and pepper, then finish with a few shakes of hot sauce. Repeat with the remaining butter and eggs and serve.
Grilled Pineapple and Onion Salad 1 large pineapple, peeled 1 red onion, cut in 1/2-inch thick slices Glaze, recipe follows 1 bag baby spinach Vinaigrette, recipe follows 1 (8-ounce) jar pineapple ice cream topping 1 teaspoon Chinese five-spice 1/4 teaspoon cayenne pepper 1 teaspoon salt 1 tablespoon Dijon mustard 1/2 cup orange juice 1/2 cup olive oil Instructions: Preheat grill to medium heat. Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side. Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve. Place all ingredients into a medium bowl and whisk together. Pour ingredients into a small bowl and whisk together.
Cashew Shrimp with Water Chestnuts 1 pound shrimp, shelled 1/2 cup water chestnuts, diced 1/2 cup carrots, diced 1 cup celery, diced 2 cups vegetable oil 1 cup cashews 1 teaspoon garlic, minced Rice wine 1 tablespoon oyster sauce 1 teaspoon soy sauce 1 teaspoon sesame oil 1/2 cup chicken broth 1 tablespoon cornstarch Instructions: In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces. Mix all sauce ingredients together in a small bowl. Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside. Heat the oil to 325 degrees F. Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel. Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok. Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.
Dates Wrapped in Bacon with Marcona Almonds 1/2 pound large Medjool dates, carefully pitted 1/2 cup Marcona almonds (substitution: blanched almonds) 1/2 pound Valdeon cheese (substitution: Maytag or Stilton) 1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths) 6 cups canola oil Instructions: Heat canola oil in a large, heavy-bottomed pot to 475 degrees F. Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving.
Lasagnettes Au Gratin with Artichokes and Marjoram 2.2 pounds (1 kilogram) flour 8 eggs 1 teaspoon salt 2 tablespoons extra-virgin olive oil 1/2 ladle lukewarm water 2 fresh lemons 4 whole artichokes 2 garlic cloves, chopped Freshly ground black pepper 1/2 quart fresh cream 1 small bundle fresh marjoram, leaves chopped, plus extra for garnish 2 fresh tomatoes 7 ounces (200 grams) grated Parmigiano-Reggiano Instructions: Pour the flour, eggs, and salt in a mixer fitted with a dough hook, and mix until the mixture forms a dough. Knead the dough for 5 minutes in the mixer. The dough should form a ball and be climbing up the dough hook. Add in 1 tablespoon of extra-virgin olive oil and 1/2 a ladle of lukewarm water and mix until well combined. Remove the dough from the mixer, cover with plastic wrap and let sit at room temperature for 20 minutes. Roll out with a pasta machine. Squeeze the lemons into a bowl of cold water. Peel and clean the artichokes and plunge them in water and lemon so they don't brown. One by one, slice the artichokes very thinly (you can do this on a mandoline if you prefer), returning to the ice water as you finish. Julienne the strips and return to the acidulated water. Brown the garlic in extra-virgin olive oil. Drain the artichokes and add them with a pinch of salt and pepper. Cook on high heat for 8 minutes, then pour in the fresh cream and reduce it all for about 10 minutes. Perfume with fresh marjoram. Wash the tomatoes and plunge them into boiling water for 10 seconds, then plunge them in ice water. Peel them, seed them, and dice them. (Set aside a few tablespoons of diced tomato for garnish.) Get 2 sheets of egg pasta, boil them in salt water, let them cool and cut them with the help of a circular pasta cutter until you have 24 little disks. In an oiled cake pan arrange 4 individual pasta disks and put the artichokes, grated Parmigiano-Reggiano, and tomatoes on top. Repeat the procedure 5 times, making 6 layers. Preheat the oven to 360 degrees F (180 degrees C). Bake for 8 minutes. Arrange portions of the lasagna in the center of 4 plates and garnish with diced tomatoes, marjoram leaves and drizzle everything with extra-virgin olive oil. Serve hot.
Cherry Polenta Cake 3 large eggs 1/2 cup plus 1 teaspoon granulated sugar 1/2 cup fine cornmeal 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 1/4 cups whole milk 2 teaspoons almond extract 1 tablespoon unsalted butter 3 cups pitted fresh cherries Confectioners' sugar, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Vigorously whisk together the eggs and 1/2 cup granulated sugar in a large bowl until pale and fluffy, about 2 minutes. Whisk in the cornmeal, flour and salt, smoothing out any lumps. Whisk in the milk and almond extract. Add the butter to a 10- to 12-inch cast-iron skillet over direct heat. When the butter has melted, swirl it around to coat the bottom of the skillet. Right before you are ready to pour the batter into the pan, give the batter another whisk. (Cornmeal tends to sink to the bottom so re-whisking right before pouring it in is important.) Pour the batter into the cast-iron and cook until the batter begins to set, about 5 minutes. Every few minutes, using a rubber spatula, move some of the batter from the edges to the middle, like making scrambled eggs, to help it cook. Remove the skillet from the grill and distribute the cherries evenly over the surface of the cake. Place the cast-iron over indirect heat, close the grill and bake until puffed and golden brown, about 30 minutes. Remove the cake from the grill and immediately sprinkle it with the remaining teaspoon of granulated sugar. Allow to cool slightly before loosening and sliding it onto a plate. Slice and serve dusted with confectioners' sugar. (Alternatively, you can begin to bake the cake over medium-high heat on a stovetop, then finish it in a 375 degrees F oven for 30 minutes.)
Radicchio-Pasta Salad Salt 1/2 pound orecchiette, cooked to al dente 2 tablespoons orange marmalade 1 small clove garlic, grated or very finely chopped 1 teaspoon finely chopped oregano leaves, from 2 sprigs 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil Freshly ground black pepper 1/2 small red onion, chopped 1 head radicchio Instructions: Bring water to a boil, salt it and cook pasta to al dente. In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.
Quick Bruschetta with Olive Tapenade 1 cup pitted black or other olives 2 cloves garlic Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 loaf Italian or French bread, sliced into rounds Handful of fresh basil leaves, chiffonade Instructions: Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes. Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.
Chicken Chow Mein 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles 1 teaspoon sesame oil, plus more as needed 11 ounces skinless chicken breasts, sliced into strips Dash dark soy sauce 1 teaspoon five-spice powder 1 teaspoon chile sauce, optional 1 tablespoon cornstarch 2 tablespoons groundnut oil (peanut) 1 red bell pepper, seeded and finely sliced 5 ounces bean sprouts 1 large spring onion (green), sliced lengthwise 2 tablespoons light soy sauce Freshly ground black pepper, finely ground Instructions: Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking. Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch. Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through. Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.
Chicken Breasts with Orange-Fennel Seed-Olive Relish 1 teaspoon fennel seeds, lightly crushed 3/4 cup pitted and smashed brined green olives (such as Lucques) 1 tablespoon freshly squeezed orange juice 2 teaspoons orange zest 2 tablespoons olive oil Salt and freshly ground black pepper 2 bone-in, skin-on chicken breast halves (about 10 ounces) Instructions: Preheat oven to 450 degrees and set the rack in the center. Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes. Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer. Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.
French Onion Soup 1/2 cup (1 stick) unsalted butter 2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise 8 to 10 sprigs fresh thyme 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more as necessary 1 tablespoon flour 1 cup dry white wine 4 cups beef stock or low-sodium beef broth 2 cups chicken stock or low-sodium chicken broth 1 1/2 cups cubed ciabatta bread 3 cups grated Gruyere cheese Instructions: In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.
Homestyle Jerk Chicken 6 chicken breasts, without skin or bone (or chicken supreme joints, with the wing bones still attached) 2 teaspoons ground allspice 2 teaspoons dried thyme 2 teaspoons cayenne pepper 2 teaspoons ground ginger 2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 2 cloves garlic, peeled 1 1 3/4 piece gingerroot, peeled and cut into chunks 2 tablespoons dark brown sugar 1/4 cup dark rum 1/4 cup lime juice 1/4 cup soy sauce 1/2 cup cider vinegar 2 fresh red chiles, whole 1 onion, peeled and quartered Rice and Peas, recipe follows 1 (1-ounce) can gungo peas or black-eyed 1 tablespoon vegetable or peanut oil 1 onion, peeled and finely chopped 1 red chile, seeded and finely chopped 2 cloves garlic, peeled and finely chopped 2 cups long grain rice 1 (14-ounce) can coconut milk 2 1/2 cups chicken or vegetable broth 1 teaspoon chopped fresh thyme leaves Salt, to taste Instructions: I should start this by saying my home version of Jerk Chicken is different from the street-food, hot and crisp, that I've eaten in Jamaica straight out of what looks like a metal barrel on its side. Well, it would be different, wouldn't it? It's not that I haven't tried to replicate the recipe, using whole quarters of chicken, with the bone still in and the skin still on, but it hasn't felt right. A domestic oven just doesn't get hot enough, and so although the spiced chili crust gets gratifyingly crisp, the skin doesn't - it can't - and flabby skin is just not to be countenanced. Thus, although the vinegary, limey, rum and spiced marinade makes the meat lusciously tender, you have to jettison its outer casing entirely. This seems too much of a waste to me. Now, you will rarely find me suggesting breast meat, let alone a breast fillet, so you have to believe me when I say that the heat of the marinade, and the meat's edible carapace work best when offset against the meltingly tender white meat within. And, in turn, I must say that I have never managed to make, or find, white meat that turns out so luscious and succulent. It's a miracle all round. I'm stunned, but grateful. I have nothing to add, save the suggestion that you could consider working the same magic with some lean pork tenderloin as well. Don't cook this, though, unless you like it hot. And I mean hot. There's no point choosing to cook this and then trying to find a way to tame it, say by taking out the seeds from the chili (though you could if you must). Besides, although it packs a major punch, the sweet, creamy, coconutty rice that just must be served with it, offers the perfect counterbalancing salve. Slash the chicken breasts, 3 slashes a breast, each cut about 3/4-inch deep on the diagonal. Put in a rectangular dish, slashed-side down. Put all the other ingredients in the processor and blitz to a dark, earthy paste and pour and spread over the chicken pieces and leave to marinate out of the refrigerator for 2 to 4 hours or in the refrigerator, (covered), overnight. Preheat oven to 400 degrees F. Double-line a shallow roasting pan with aluminium foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes. Take the pan out of the oven, just to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken and cook for a further 30 minutes, by which time the chicken will be cooked through and tender with a thick fiery crust. You could get started on the Rice and Peas once the chicken's back in the oven for its final stint. For serving: Pile up each dinner plate with coconutty rice and sit a piece of hot-crusted chicken proudly on top. Make Ahead Note: Jerk paste can be made 1 day ahead. Transfer to non-metallic bowl and press a piece of plastic wrap onto the surface. Cover bowl tightly with second layer of plastic wrap and refrigerate. The chicken can be marinated up to 24 hours in advance. Cover dish tightly with plastic wrap and store in the refrigerator. Freeze Note: The chicken in its marinade can be frozen, in a resealable bag, for up to 1 month. Thaw overnight in the refrigerator - put the bag in a bowl to catch any leaks. Making leftovers right: Should you have leftovers - and don't count on it if you're 6 round the table - refrigerate as soon as cooled and within 1 to 2 days you can simply snip some chicken into the rice and reheat until piping hot. However, I love this in a new form: a thick, coconutty soup punctured by fiery bursts of tender meat. Add some coconut milk and chicken broth to the leftover rice, along with some freshly grated gingerroot and a spritz of lime juice, and heat up, adding the chicken, cut into small strips or small chunks, once it starts bubbling. When the meat's piping hot, season to taste then pour your soup into a bowl (or bowls) and scatter with freshly chopped cilantro and slurp gratefully. Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes. Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.
Leboo's Buffalo Poppers - Semi-Homemaker Recipe 1 pound chicken tenders 1 (2.25-ounce) package seasoned bread coating mix (recommended: Shake 'N Bake Crispy Version) 1 cup buffalo wing sauce 1 tablespoon honey 1 cup lowfat ranch or lowfat blue cheese dressing Instructions: Preheat oven to 350 degrees F. Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes. Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes. Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.
Pan Fried Moi with Black Bean Cake and Crispy Plantain 2 cups black turtle beans, cooked and roughly ground 1/2 cup tomatoes, seeded and diced 1/4 cup cilantro, chopped 2 tablespoons cumin 2 tablespoons ancho chili powder 2 tablespoons garlic, minced 6 tablespoon vegetable oil 4 Moi fillets, pine bones removed, skin on (or substitute English sole) 1 firm plantain, peeled and sliced very thin Additional peanut oil for deep-frying Salt and pepper to taste Cilantro sprigs for garnish Instructions: In a medium size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even sized cakes. In a medium size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done. In the same saute pan, heat a little more oil and saute the Moi, skin side down first. Deep fry the plantain slices, season with salt and set aside. Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro.
Sherry Vinegar-Brown Sugar Glazed Turkey Drumsticks 6 turkey drumsticks, 14 to 16 ounces each Olive oil Salt and freshly ground black pepper Sherry Vinegar-Brown Sugar Glaze, recipe follows 2 tablespoons olive oil 2 shallots, coarsely chopped 4 cloves garlic, coarsely chopped 1 cup aged sherry vinegar 1/4 cup dark brown sugar 1 tablespoon Spanish paprika 4 canned plum tomatoes, drained and chopped 4 cups homemade chicken stock Salt and freshly ground black pepper Instructions: Prepare a charcoal grill for indirect grilling or heat a gas grill to medium heat. Brush drumsticks with oil and season with salt and pepper. Place on the grill over the coals (if using charcoal grill) and grill until golden brown on all sides. Move the drumsticks to the cooler part of the grill, place the lid on and continue cooking until just cooked through, about 45 minutes to 1 hour, brushing with the glaze during the last 20 minutes of cooking. Remove from the grill, brush with more of the glaze and let rest 10 minutes before serving. If using gas, cook at medium heat the whole time with the lid closed after a crust has formed. Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the shallots and garlic and cook until a light golden brown. Add vinegar and cook until reduced by half. Add sugar, paprika, tomatoes and chicken stock and cook until reduced by half and tomatoes are very soft. Transfer to a blender and blend until smooth. Return to the saucepan and cook until thickened; season with salt and pepper. Let cool.
My Mother's Marinara Sauce 2 tablespoons extra-virgin olive oil 2 small yellow onions, peeled, halved and cut into thin slices 2 medium carrots, peeled and cut into thin slices 5 cloves garlic, peeled, halved and cut into thin slices 2 teaspoons red pepper flakes Kosher salt 1 teaspoon granulated sugar 1 (28-ounce) can whole tomatoes 1/2 cup basil leaves, washed Instructions: In a medium skillet, over medium heat, add the olive oil. Stir in the onions, carrots, garlic slices, and red pepper flakes. Season with salt, to taste, and cook for about 2 minutes. Add the sugar and the canned tomatoes, breaking them up with a spoon, and mix well. Cook for an additional 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, then stir in the basil leaves.
Spiked Coffee 1 cup freshly brewed coffee 1 ounce whiskey 2 teaspoons light brown sugar, plus more for topping 1/4 cup heavy cream Instructions: Pour hot coffee into a mug. Stir in whiskey and brown sugar. Whip the heavy cream until thick and holds a soft peak. Spoon the whipped cream over the coffee. Sprinkle more brown sugar over the top, if desired. Serve immediately.
Bling Pops Coconut oil cooking spray, for the molds 10 ounces isomalt sugar crystals 1/8 teaspoon clear fruit flavoring oil 2 teaspoons colored sugar sprinkles, edible glitter or nonpareils (traditional sprinkles will melt) Instructions: Spray six 1.5-ounce ring pop molds lightly with cooking spray. Add the isomalt sugar to a small saucepan and melt over medium-high heat, stirring with a silicone spatula occasionally, until 350 degrees F, about 4 minutes. Pour into a heatproof glass measuring cup. Stir in the flavoring oil and stir gently to cool. Add the sprinkles when it lowers to 280 degrees F, after about 2 minutes. Fill each ring pop mold just short of the top with the mixture and cover with the ring pop stick and cap. If your lid doesn\u2019t snap on, it\u2019s ok; the stick will still set. Insert the handles carefully so you don\u2019t burn yourself. Let sit until hardened all the way through, about 45 minutes. To unmold, bring a small saucepan of water to a simmer. Dip the mold part of each ring pop in the water for a few seconds to loosen and break the seal, then remove the mold.
Retro Salisbury Steak 1 1/2 pounds lean ground beef 1/2 cup seasoned breadcrumbs 2 teaspoons dry mustard 4 dashes Worcestershire sauce 2 tablespoons ketchup One 1-ounce packet French onion soup mix Kosher salt and freshly ground black pepper 1 tablespoon salted butter 1 tablespoon olive oil 1 tablespoon all-purpose flour 1/4 cup sherry 1 1/2 cups low-sodium beef broth Fresh parsley leaves, for garnish Instructions: Place the ground beef, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined. Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a \steak\ appearance. Place a skillet over medium-high heat and add the butter and oil. When the butter has melted and the oil is hot, fry the patties on both sides until no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease. Sprinkle over the flour and let cook for a minute. Remove the skillet from the heat and deglaze with the sherry, scraping the skillet to release all the flavor. Return to the heat and add the beef broth, remaining 1 tablespoon ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. Remove the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley.
Smirnoff No. 21 Pomegranate Martini 1 oz. Smirnoff No.21 Vodka 0.5 oz. Grand Marnier 1 splash(es) pomegranate juice 1 splash(es) tonic water Instructions: Combine ingredients in shaker with ice. Shake, strain and serve in a martini glass. Garnish with lemon twist.;
Warm Indian Rice Pudding 1 cup short-grain Indian or Italian (Arborio) rice* 1 1/ 2 cups water 2 to 3 cups milk 1/ 2 cup sugar, or to taste 1/ 4 cup golden raisins 1/ 4 cup raw cashews or shelled pistachios, chopped fine Seeds from 4 cardamom pods Ground cinnamon to taste Instructions: In a saucepan combine the rice and water, bring to a boil, stirring, and simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon, and simmer, stirring often, for 10 to 15 minutes more, or until rice is tender and mixture creamy. Add additional milk, if necessary. Pudding may also be served chilled.
Manhattan Clam Chowder 1/4 bunch parsley (stems for sachet, chopped leaves for garnish) 1 1/2 each bay leaves 1/2 head of garlic, for sachet 1 medium onion, medium dice 1 1/2 stalks celery, medium dice 1 1/2 carrots, medium dice Salt and pepper, to taste 1 cup canned clam juice 1/2 tablespoon lemon juice 1 1/2 potatoes, medium dice, blanched until tender Olive oil 1/4 cup olive oil 6 cloves garlic, thinly sliced 1/4 bunch fresh thyme, chopped 1 tablespoon fresh oregano, chopped 8 ripe plum tomatoes, cut in half 12 cherrystone clams, scrubbed clean 1 cup white wine Instructions: Preheat oven to 500 degrees. In a roasting pan just large enough to hold plum tomatoes cut side down. Drizzle olive oil on bottom, and add garlic and half of the thyme and oregano. Top with cut tomatoes, cut side down, and roast in oven for 15 minutes. Remove the skins and process in food processor until roughly chopped. Steam open the clams, until just opened, with white wine. Strain the clam juice through cheese cloth to remove any sand. Reserve the juice and remove the clam meat. Make a sachet, all ingredients wrapped in cheesecloth, with parsley stems, oregano, thyme, bay leaves, and 1/2 head garlic. In a medium sauce pot sweat onion, celery, carrots, sachet, salt and pepper with olive oil for 5 minutes over medium heat. Add processed tomatoes and both clam juices. (Fresh and canned) Bring to a simmer and cook until the vegetables are tender. Cool off with sachet in mixture. Next to extract the entire flavor from the sachet, squeeze it well and discard. Season mixture with salt, pepper, and lemon juice. Cut the tender clams in small chunks. Heat the potatoes in a pan with olive oil and a bit of clam juice. Toss in the clams, some oregano, and parsley. Distribute garnish into hot bowls. Heat the broth and ladle over garnish at last minute.
Rigatoni with Creamy Mushroom Sauce 1 pound rigatoni pasta 2 tablespoons olive oil 2 shallots, minced 1 clove garlic, minced Salt and freshly ground black pepper 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced 1/2 cup white wine 1/2 cup vegetable stock 1 cup (8 ounces) mascarpone cheese, at room temperature 1/2 cup grated Parmesan 1/4 cup chopped fresh chives 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. While the pasta is cooking: Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
Katie's Kale Smoothie 2 cups kale 1 cup grapes 1 orange, juiced 1/2 pear, cored 1/2 banana, sliced Instructions: Combine the kale, grapes, orange juice, pear, banana and 1/2 cup water in a blender with ice and blend until smooth.
Pork Medallions 1 cup panko bread crumbs 1 tablespoon garlic powder Salt and freshly ground black pepper 1 (1 to 1 1/2 pound) pork loin, sliced into medallions and pounded thin Milk, as needed to moisten pork 2 tablespoons grapeseed oil Instructions: Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
Black Sea Bass with Corn and Jumbo Lump Crab Saute 8 ounces black sea bass fillet, cleaned and scaled, skin on Salt and freshly ground black pepper 2 ounces blended olive oil, plus 2 ounces 2 ears fresh sweet corn, cut off the cob 1/4 cup diced onion 1/2 red bell pepper, diced 1 teaspoon diced poblano pepper 2 ounces jumbo lump crab, picked over and cartilage removed 1 tablespoon minced chives 1 teaspoon chopped fresh thyme leaves, plus 1 sprig for garnish 1/2 cup chicken stock 2 tablespoons sweet butter, cold 2 to 4 roasted fingerling potatoes Instructions: Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper. Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm. Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency. Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.
Potato Chip Bacon Brownies Nonstick cooking spray, for the parchment 8 slices bacon 2 sticks (1 cup) unsalted butter 2 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt 4 large eggs 1 1/4 cups all-purpose flour 1 1/2 cups semisweet chocolate chips 2 1/2 cups lightly crushed potato chips with ridges Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving a 3-inch overhang on all sides. Spray the parchment with cooking spray. Put the bacon in a cold, medium skillet, then turn the heat to medium high and cook, stirring often, until very crispy, about 10 minutes. Drain on paper towels and crumble. Reserve the fat in the skillet. Melt the butter in the skillet with the bacon fat over medium heat. Add the sugar and stir until starting to dissolve, about 1 minute. Beat together the cocoa powder, vanilla, baking powder, salt and eggs in a large bowl until smooth, then beat in the butter mixture. Add the flour and stir until just incorporated. Stir in the chocolate chips, half of the bacon and 1 cup of the potato chips. Scoop into the prepared baking pan and smooth with an offset spatula. Sprinkle with the remaining bacon and chips, pressing them lightly onto the surface of the batter. Bake until a toothpick inserted in the center of the brownies comes out with a few crumbs adhering, 25 to 30 minutes. Cool in the pan, then transfer to a cutting board and cut into 16 squares.
\Barbie-Q\ Chicken Sliders 1/2 cup yellow mustard 1/2 cup ketchup 1/4 cup honey 1/4 cup apple cider vinegar 2 tablespoons salted butter, at room temperature 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce 12 cloves garlic, roughly chopped 2 pounds ground chicken 1/2 teaspoon salt Freshly ground black pepper 3 tablespoons olive oil Swiss cheese slices, for serving, optional 1/2 cup mayonnaise Toasted slider buns, for serving Instructions: In the base of a blender, blend the mustard, ketchup, honey, vinegar, butter, Worcestershire, hot sauce and garlic until liquefied. Divide the sauce between 2 bowls and set aside the second bowl. Put the ground chicken into a large mixing bowl. Season with the salt and some pepper and mix until fully combined. Form patties using a 1/4-cup measure for each patty. Heat the oil in a large saute pan. Add the patties to the pan and top each with a spoonful of the sauce. Cook, flipping the patties after 5 minutes. Top each with another spoonful of sauce and cook until the patties are cooked through, another 5 minutes. Transfer the patties to a platter and add the cheese slices if using. Repeat with any remaining patties. Combine the reserved bowl of sauce with the mayonnaise and mix well. Serve the patties on toasted slider buns with the \Barbie-Q\ mayonnaise.
Double Crunch Fried Chicken Tacos 4 small boneless, skinless chicken breasts Vegetable oil, for frying 2 cups cornstarch 2 tablespoons seafood boil seasoning, such as Old Bay Kosher salt 3 large eggs 4 hard taco shells 3 cups shredded cabbage 1 cup shredded carrots 3 tablespoons mayonnaise 2 tablespoons hot sauce 1/2 cup cherry tomatoes, halved 1 avocado, sliced Instructions: Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet. Slice a chicken breast horizontally three-quarters of the way through, then open it up like a book. Cover with plastic wrap and pound the chicken breast with a mallet or rolling pin until 1/2 inch thick. Repeat with the remaining chicken. Heat about 4 inches oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 360 degrees F. Meanwhile, whisk the cornstarch, seafood seasoning and 2 teaspoons kosher salt together in a shallow bowl. Whisk the eggs in another shallow bowl. Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in the cornstarch again. Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil, submerging it fully, and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook until the crust is golden brown and the chicken is cooked through, about 3 minutes more. Place on the prepared wire rack to drain and cool. Repeat with the remaining chicken breasts and taco shells. Transfer the chicken taco shells to the oven to keep warm. Combine the cabbage, carrots, mayonnaise and hot sauce in a large bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.
Beer Biscuits 2 cups all-purpose flour 3 tsp. baking powder 1 tsp. sugar 1 tsp. salt 2 sticks unsalted butter 1/2-cup beer Instructions: Preheat oven to 425 degrees F. Sift together dry ingredients. Cut in butter with a fork or pastry mixer until mixture is consistency of crumbs. Add a quarter cup of the beer, stirring gently to combine, and then add remaining beer and mix gently to make soft, sticky dough. Do not over-mix or biscuits will be tough. Pat dough out on a floured work surface to a thickness of 1/2 - to 3/4-inches and cut into biscuits. Place on baking pan and bake 15-20 minutes until golden brown.
Classic Manhattan Cocktail 2 ounces rye whiskey 1 ounce sweet vermouth 2 dashes cherry bitters 1 dash absinthe 1 premium maraschino cherry, such as Luxardo 1 orange peel Instructions: Combine the whiskey, vermouth, cherry bitters and absinthe in a shaker with ice. Shake until chilled and strain into a rocks glass. Serve up, and garnish with the cherry and an orange peel. You may flame the oils of the orange peel before placing in the glass if desired, using a lighter.
Tortas Ahogadas 3 1/2 ounces arbol chiles 1 cup white vinegar 2 sprigs oregano 1 clove 1 tablespoon black sesame seeds 1 clove garlic, minced Salt Olive oil, to coat pan 2 pounds pork, thinly sliced 4 sub rolls 2 cups refried beans, hot 2 Roma tomatoes, sliced 2 avocados, sliced 1 white onion, thinly sliced 2 tablespoons oregano, chopped Instructions: Devein the chiles and soak in hot water for 30 minutes. Drain the chiles, combine all of the sauce ingredients in a saucepan, and simmer for 15 to 20 minutes. Add all ingredients into a blender and puree until smooth. Strain the sauce to remove any large particles. Season the sauce with the salt, to finish. On a hot griddle, with the olive oil, saute the pork until fully cooked. Spread the refried beans on one side of the sub roll. Lay the pork on top of the refried beans, and top with the tomatoes, avocados, and onion. Sprinkle the sandwich with oregano and finish with a portion of the sauce.
Iced Ginger Green Tea 3 green tea bags 1/2 cup sugar 1-inch piece ginger, sliced, plus more for garnish 1 bottle prosecco (optional) Instructions: Put the green tea bags into a heatproof container and pour in 1 quart boiling water. Let steep until it comes to room temperature, about 1 hour. Remove the tea bags and discard. While the tea is steeping, in a saucepan over medium-high heat, bring 1 cup water, the sugar, and ginger to a boil. Stir to dissolve the sugar, remove from the heat, and allow to cool to room temperature, about 1 hour. Store the tea and ginger simple syrup in the refrigerator until ready to serve. To serve, fill glasses with ice and pour in the tea. Sweeten, to taste, with the ginger simple syrup. Garnish with a slice of ginger. For the adults, top each with 1/2 cup prosecco, if desired.
Dan's Shiso Poke 1 1/4 pounds ahi tuna (or any sushi-grade tuna or firm meat sashimi) 4 tablespoons sesame oil 1/2 cup soy sauce 4 teaspoons mirin 2 Hawaiian red chiles (can substitute Thai, etc.) finely chopped 3/4 cup chopped scallions (reserve some for serving) 3 tablespoons toasted sesame seeds (reserve some for serving) 2 to 3 cloves garlic minced 1 bunch fresh shiso sliced (reserve whole leaf per serving) 6 whole nori sheets and 6 half-sheets, toasted Kosher salt/ground pepper to taste Hot pepper sauce Instructions: Combine ingredients in bowl and cover. Refrigerate for 1/2 hour. Lay whole shiso leaf on plate. Place a scoop of poke on shiso. Then place a scoop of hot rice next to poke. Place a half sheet of toasted nori vertically between poke and rice. Sprinkle sesame seeds, chopped scallions, and shiso. (can be served with sliced cucumber in light ponzu vinaigrette or could work with June's okra.) Serve with whole nori sheets and hot pepper sauce on the side.
Fajitas 1 orange, juiced 2 limes, juiced 4 tablespoons olive oil 2 garlic cloves, roughly chopped 3 chipotle chiles, in adobo sauce 3 tablespoon roughly chopped fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces Salt and pepper 2 red bell peppers, thinly sliced 1 large onion, thinly sliced Lime juice, olive oil, optional 12 flour tortillas, warm Guacamole, recipe follows Good quality store bought salsa 5 ripe Hass avocados 3 to 4 limes, juiced 1/2 small onion, chopped 1 small garlic clove, minced 1 serrano chile, chopped 1 big handful fresh cilantro leaves, roughly chopped Kosher salt and freshly ground black pepper Drizzle olive oil Instructions: For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef. Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable. Thinly slice the steak against the grain on a diagonal. To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling. May also be served with sour cream and shredded cheese. Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Sweet Potato Puree with Garlic, Thyme and Balsamic Vinegar 1-1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes 4 small garlic cloves, sliced thin 3 cups low-sodium chicken or vegetable broth 3 Tbs. chopped fresh thyme or 1-1/2 tsp. dried thyme 2 Tbs. unsalted butter kosher salt freshly ground white pepper 2 Tbs. aged balsamic vinegar or balsamic vinegar reduction Instructions: Place sweet potato cubes and garlic in a saucepan and pour in chicken or vegetable broth to within a half inch of the top of the potatoes. Boil until very soft (the potatoes will sink down into the liquid as they cook), 12-15 minutes. Drain, reserving cooking liquid. Return potatoes to saucepan and mash with potato masher. Slowly add some of the cooking liquid, stirring until you get the consistency of a loose puree. It need not be perfectly smooth. Stir in thyme and butter, adding more to taste if needed, and season with salt and white pepper to taste. Keep warm in a double boiler. Drizzle aged balsamic vinegar over each portion just before serving.
Zombie Drink in Edible Glassware Caviar spherification tool kit (see Cook's Note) Favorite juice, such as cranberry, cherry or coconut (nothing too acidic), optional Gel, liquid or paste food coloring of choice Liquid flavoring (extract) of choice 2 cups clear, precooked isomalt (see Cook's Note) Edible food lacquer (see Cook's Note) Grenadine syrup, as needed Mineral water, as needed Instructions: For the caviar spherification: In a medium bowl and using an accurate gram scale, measure 5 grams of calcium chloride and dissolve it in 500 milliliters of water. In another bowl, gradually sprinkle 5 grams of sodium alginate into 500 milliliters of water or juice. Let the alginate hydrate for 2 minutes. Add 1.5 grams of sodium citrate. Blend thoroughly with an immersion blender and strain if needed. This is your \batter.\ Tint the batter your desired color and flavor with your desired flavoring. Squirt the batter into the calcium chloride firming solution using a syringe, dragging to create \intestines\ and dropping drips to create \platelets.\ Lift out the pieces of batter with a strainer and rinse carefully with clean water. Set the pieces aside. For the edible glassware (if making): Preheat the oven or a toaster oven to 275 degrees F. Melt the isomalt in a 4-cup heatsafe glass liquid measuring cup in the microwave on high for 3 minutes. Stir, then melt in 1-minute increments until the isomalt is completely liquid. Hold in the heated oven or toaster oven for 10 minutes to release all the bubbles. Pour the isomalt into a food grade silicone glassware mold, then pour out any excess into the measuring cup. Let the mold cool completely. Unmold the glassware, then spray the inside with the food lacquer until completely covered. Drain upside-down on a cooling rack (to let any excess food lacquer drip out) until completely dry. Repeat for as many edible glasses as you need to make. For the zombie drink: Put some \intestines\ and \platelets\ into each edible glass or regular glass. Pour 1 tablespoon grenadine syrup into each glass, then add enough mineral water to fill. If serving in the isomalt glasses, serve immediately, as the drink will slowly dissolve the glasses; they won't last more than 20 minutes.
Whole Duck with Green Peppercorn Glaze 1 5 1/2-pound whole Long Island duck Kosher salt 1 cup light soy sauce 1/3 cup plus 1/4 cup honey 1 3/4-ounce jar or can green peppercorns in brine (about 2 tablespoons) 1/4 cup champagne vinegar 2 tablespoons dry Marsala Instructions: Preheat the oven to 500˚ and arrange the oven rack in the center. Remove the innards of the duck and reserve them for another use or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt. In a pot large enough to hold the duck, combine 6 cups water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast-side down, in the pot. Let it simmer 30 seconds, basting the top with the liquid. Remove the duck and arrange it, breast-side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around the duck as it cooks. Tie the legs together with kitchen twine. Put the roasting pan in the oven and turn the temperature down to 400˚. Cook for 30 to 35 minutes, until the duck is well browned. Remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to 1 hour, depending on the size of your duck, or until well browned all over. When the duck is almost done, in a medium pot, combine the vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, the Marsala and the green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce to a thin syrup and the flavors to blend, 10 to 15 minutes. Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150˚ when an instant-read thermometer is inserted into the thigh meat. Transfer the duck to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh with salt, if desired, and top with the remaining glaze. Reserve any fat that accumulated at the bottom of the pan and use for the onions.
Breakfast Macaroni and Cheese with Sausage and Hash Browns Kosher salt 1 pound elbow macaroni 1 tablespoon vegetable oil 1 pound breakfast sausage, casings removed 1 large yellow onion, chopped 2 small green bell peppers, chopped 2 1/2 cups half-and-half 1/8 to 1/4 teaspoon cayenne pepper 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces Gruyere, shredded (about 1 cup) 1 1/2 cups frozen shredded hash browns, thawed 4 tablespoons unsalted butter, melted Instructions: Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage. Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.
Chicken Salad with Grapes and Tarragon 1 lb chicken breast, cooked and pulled 1 tablespoon garlic salt 1/2 cup mayonnaise 1/2 cup milk 1/2 cup fresh lemon juice 2 tablespoons dijon-style mustard 2 tablespoons dried tarragon leaves, crushed 1 tsp. freshly ground pepper 1/2 lb California seedless grapes 1 cup (4 oz.) slivered almonds, toasted 1/2 cup (1 oz.) green onions, minced 1/2 teaspoon parsley, minced Lettuce leaves Instructions: Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.
Air Fryer Bulgogi with Zucchini 1/4 cup soy sauce 1/4 cup sugar 2 tablespoons mirin 2 tablespoons toasted sesame oil 3 cloves garlic, grated Kosher salt and freshly ground black pepper 1 large zucchini (about 10 ounces), halved lengthwise and cut on the bias into 1/2-inch pieces 1 pound thinly sliced ribeye or other thinly sliced beef (see Cook\u2019s Note) Toasted sesame seeds and white rice, for serving Instructions: Preheat a 6-quart air fryer to 400 degrees F. Whisk the soy sauce, sugar, mirin, sesame oil, garlic, 1/2 teaspoon pepper and 2 tablespoons water together in a large bowl until most of the sugar is dissolved and the marinade is homogenous. Set aside 1 tablespoon of the marinade in a medium bowl, add the zucchini and 1/4 teaspoon salt and toss well until coated. Add the beef to the remaining marinade and toss until the beef is well coated. Transfer the marinated beef to the air fryer basket and air fry until the ribeye is browned on top and cooked through, about 10 minutes. Carefully transfer the beef to a serving plate and without cleaning the basket transfer the marinated zucchini to the basket and air fry until the zucchini is browned on top and cooked through, 5 to 6 minutes. While the zucchini is cooking, tear the beef into bite-size pieces. Transfer the zucchini to the same serving plate with the beef and pour the residual marinade from the bottom of the air fryer over the beef. Sprinkle with sesame seeds and serve with rice.
Scotch Eggs 1 pound ground pork 3 tablespoons fennel seeds 1/2 bunch fresh sage, chopped 2 teaspoons salt 1 teaspoon white pepper 8 hardcooked eggs, peeled and chilled 3 cups fine, dry bread crumbs 4 eggs, beaten 4 cups vegetable oil 1 recipe Watercress Salad (recipe below) 2 tomatoes, sliced Horseradish and Mustard and Mayonnaise (recipe below) 1/2 cup extra virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 5 large bunches watercress, stems removed, leaves washed and well dried 1 cup mayonnaise 1/2 cup freshly grated horseradish 1/2 cup Dijon or stoneground mustard White pepper to taste Instructions: Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes. Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes. Preheat oven to 375 degrees F. Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator. Blend ingredients together and refrigerate until ready to use.
Giant Ice Cream Sandwich Cooking spray 1 16-to-18-ounce box devil's food cake mix (plus required ingredients) 1 large egg 3 1.5-quart rectangular cartons vanilla ice cream, softened Instructions: Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides. Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool. Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide. Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes. Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake. Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps. Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.
Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time 5 tablespoons olive oil 2 pounds pork shoulder meat, cubed to 1-inch square 1 apple, peeled, cored, and finely chopped 1 leek, finely chopped 2 tablespoons flour Red wine, to cover all 1 tablespoon honey 1 tablespoon vinegar 1 teaspoon black pepper Garum (fish sauce, use Thai nuoc mam), for seasoning 1 teaspoon ground coriander seeds 2 tablespoons chopped cilantro leaves 1 teaspoon powdered caraway seeds 1 teaspoon powdered lovage seeds 2 tablespoons ground mint Instructions: Heat some olive oil in a pan and then add the meat, apple, and leeks. Add the flour. Let it cook for 5 minutes, turning the meat often. Add enough red wine to cover the pork. Continue to cook over a low flame. After 2 hours, add the honey, vinegar, black pepper, garum, and spices. Cook under the same low flame for another 2 or 3 hours, stirring occasionally.
Broccoli Cheese Soup 2 4 heads broccoli, cut into 1-inch florets Olive oil, for drizzling 1 1/3 cup all-purpose flour 4 cups whole milk 2 cups half-and-half Salt and freshly ground black pepper 1 stick (4 ounces) unsalted butter 1 whole onion, diced Pinch nutmeg 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional 1 cup chicken broth, optional Instructions: Preheat the oven to 375 degrees F.\n\nRemove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.\n\nMeanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.\n\nTaste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve. Active Time: 15 minutes Total Time: 55 minutes
Zucchini-Pear Soup 3 tablespoons butter or extra-virgin olive oil, or a combination of both 1 medium carrot, peeled and diced 1 medium onion, peeled and diced 1 medium potato, preferably high-starch (\russet\ or \baking\), peeled and diced 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme Salt and freshly ground black pepper 4 medium zucchini, trimmed and diced 2 medium ripe (but still firm) pears, peeled, cored and diced 4 cups chicken or vegetable stock, or use water Mint leaves for garnish, optional Instructions: Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.
Braised Turkey Shanks 1/4 cup olive oil 4 turkey drumsticks, frenched 8 ounces sliced smoked sausage 1 large onion, diced 2 tablespoons minced ginger root 2 tablespoons minced garlic 1 cup diced sweet potatoes 1 cup diced celery 1 cup sliced okra (reserve some whole okra for garnish) 3 cups chicken stock 1 large tomato, chopped 1 teaspoon cayenne pepper 1 1/2 cups cooked collard greens Salt and freshly ground black pepper Salt and freshly ground black pepper 1 cup toasted unsalted peanuts Instructions: Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks and saute for 5 minutes. Add the sausage and onions and cook until the onions are translucent. Add the gingerroot, garlic, sweet potatoes, celery, sliced okra, and chicken stock. Reduce the heat, cover, and simmer for 15 to 20 minutes. Add the chopped tomato, collard greens and cayenne pepper, to taste. Simmer for approximately 15 minutes longer. Add the salt and pepper, to taste. Garnish with whole okra and toasted peanuts.
Chipotle BBQ Turkey Mini Meatloaves EVOO, for brushing 1 cup organic ketchup 2 tablespoons chipotle in adobo puree 2 tablespoons dark amber maple syrup 2 tablespoons dark brown sugar 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 cloves garlic, finely chopped Coarse black pepper 1 1/2 cups seasoned stuffing cubes 3/4 cup chicken stock 2 pounds ground turkey (use a mix of light and dark meat) 2 pounds ground turkey (use a mix of light and dark meat) 1 round tablespoon poultry seasoning 2 teaspoons cumin Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1/2 small red bell pepper, finely chopped 1/4 cup finely chopped fresh cilantro or parsley 6 thin scallions, finely chopped 2 eggs One 8-ounce brick extra-sharp yellow Cheddar, cut into small dice 4 medium sweet potatoes 1/2 to 2/3 cup chicken stock 2 tablespoons chopped fresh thyme Juice of 1 small organic orange Kosher salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO. For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally. For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock. Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes. For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste. Serve the meatloaves with the mashed sweet potatoes.
Grilled Split Chicken with Sweet Jalapeno Glaze 2 tablespoons light brown sugar 1 teaspoon ground coriander Kosher salt and freshly ground pepper 2 half chickens (about 3 pounds total) 1 (10-ounce) jar red jalapeno pepper jelly (about 1 1/4 cups) 1/4 cup cider vinegar 1 teaspoon minced fresh rosemary Vegetable oil, for grilling Grilled potatoes, for serving Instructions: 1. Prepare a grill for medium-high heat cooking. In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Rub the mixture over the chicken. In another bowl, whisk together the jelly, vinegar, and rosemary. 2. Brush the grill grate with oil. Grill the chicken halves, bone side down, for 10 minutes. Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes. Flip the chicken again and brush the skin with the jelly mixture. Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into serving pieces and serve with the extra glaze on the side.
Easy Ice Cream Pie with Buttermilk Caramel 2 pints vanilla ice cream, softened 1 cup chocolate-covered caramels (preferably Rolo), chilled and chopped One 9-ounce store-bought graham cracker crust 1 cup sugar 4 tablespoons unsalted butter 1 tablespoon light corn syrup 1/2 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract Pinch kosher salt Instructions: Gently stir the ice cream and caramels\u2014reserving a few caramels to sprinkle on top\u2014in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours. Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt\u2014the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely. Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
\Spontaneous Heating\ Gumbo 1/2 cup canola oil 1 pound boneless skinless chicken breast, diced 1 pound andouille sausage, sliced 1/2 pound buffalo sausage or other smoked sausage, sliced 1 small yellow onion, chopped 1 green bell pepper, chopped 1/2 cup all-purpose flour 1 tablespoon gumbo file seasoning 1 1/2 teaspoons cayenne pepper 1/2 teaspoon freshly ground black pepper 2 teaspoons hot pepper sauce (recommended: Tabasco) 1 cup clam juice 3 cups chicken stock 1 cup tomato juice 1 cup pale ale (recommended: Firehouse Chukkar Ale) 6 ounces pollack or other white fish, diced 1 pound shrimp, peeled and deveined, tails removed 1/2 pound okra 1 cup canned clams White rice, for serving Instructions: Heat a Dutch oven or large pot over medium heat. Add the canola oil, chicken breast and sausages. Saute until lightly browned, about 5 minutes. Add onion and peppers and cook until tender, about 5 minutes. Add the flour, spices, and hot sauce. Cook until the mixture thickens, about 3 to 5 minutes. Add clam juice, chicken stock, tomato juice and pale ale. Bring to a simmer and add the fish and shrimp. Cook until the shrimp and fish are done, about 5 minutes. Reduce the heat to a simmer and add the okra and clams. Simmer for about 3 to 5 minutes. Serve over white rice.
Mushroom Pilaf 4 tablespoons butter 3 cloves garlic, finely minced 2 medium onions, chopped 1 pound cremini mushrooms, roughly chopped 1 pound white mushrooms, roughly chopped 8 ounces shiitake mushrooms, stems removed, roughly chopped 2 cups long-grain rice 1/2 cup white wine 3 cups chicken stock 1/4 teaspoon turmeric Salt and freshly ground black pepper 2 tablespoons chopped fresh parsley Instructions: In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes. When it's done, sprinkle over some chopped parsley and serve.
Angel Wings 3/4 cup granulated sugar 2 tablespoons finely grated lemon zest (about 2 lemons) 2 (9 1/4 by 10-inch) sheets puff pastry (about 9 ounces each), thawed 1 tablespoon unsalted butter, softened 1/2 cup yellow sanding or white granulated sugar, or a combination (see Cook's Note) Instructions: Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet. Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant. Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square. Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes. Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve. Store cookies in a tightly sealed container for up to 3 days.
Hot Dog Stuffed Pretzels 1 cup mayonnaise 2 tablespoons whole grain mustard 2 tablespoons Dijon mustard 1 tablespoon hot sauce 3 tablespoons chopped fresh chives 3 tablespoons chopped cilantro Salt and freshly ground black pepper Nonstick spray 1 ball pizza dough 12 good quality hot dogs 1/2 cup baking soda 4 cups hot water 3 tablespoons butter, melted Sea salt, for garnish Smoked salt, if desired Instructions: For the sauce: In a small bowl, add all ingredients and stir well to combine. Season with salt and pepper and refrigerate until ready to serve. For the hot dogs: Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray. Divide the dough into 12 equal pieces and roll each into a long rope about 8 inches long. Wrap each hot dog with 1 ropes, starting at the bottom and twisting it around the hot dog until you get to the top. If there is left over dough, fold it under the hot dog. Dissolve the baking soda into the hot water. Lay each dog on the prepared baking sheet and brush each with the baking soda mixture and then with the melted butter. Sprinkle with sea salt or smoked salt, if desired. Place into the oven and bake until golden brown, 10 to 12 minutes. Serve with the mustard sauce.
The Best Chicken and Dumplings 2 tablespoons olive oil 3 medium carrots, halved lengthwise, sliced 1/2 inch thick 2 celery stalks, sliced 1/2 inch thick 1 medium onion, diced Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 tablespoon fresh thyme leaves, chopped 1 cup dry white wine 4 tablespoons unsalted butter 1/2 cup all-purpose flour 1/2 cup whole milk 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 4 1/2 cups homemade chicken stock (see Cook's Note) 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving 1 cup frozen peas 1 3/4 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1 teaspoon garlic salt Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, melted 1 cup whole milk Instructions: For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid. Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat. For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms. Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
Profiteroles with Bourbon Ice Cream 2 cups whole milk 6 extra-large egg yolks 1/2 cup granulated sugar 1 cup heavy cream 3 tablespoons bourbon 1 tablespoon dark rum 1/2 teaspoon freshly grated nutmeg 5 extra-large whole eggs 1 cup water 1 stick (1/4 pound) unsalted butter 1/8 teaspoon salt 1/4 teaspoon granulated sugar 1 cup sifted unbleached flour 1 recipe Fudge Sauce (recipe follows) 1 egg combined with 1 tablespoon water Instructions: Special Equipment: Ice Cream Maker Pastry bag with a straight medium tip (optional) Bakers' parchment To make the ice cream, pour the milk into a heavy-bottomed pot. Bring the milk gently to a boil over medium heat, being careful not to scorch it or allow it to boil over. Lower the heat and simmer 10 minutes, uncovered. Remove from heat. Meanwhile, in the large bowl of an electric mixer, bet the egg yolks and sugar together at medium speed 5 minutes. Then add several tablespoons of the hot milk to the egg/sugar mixture to temper the eggs. Return the pot of milk to the stove and, over low heat, add the egg yolk/sugar mixture in a slow, steady stream, stirring with a wooden spoon. Continue to cook 7 or 8 minutes, stirring constantly, until the custard has thickened and coats the back of a spoon. Remove from heat and cool completely in an ice water bath. Stir in the bourbon, rum, and nutmeg. When the custard has cooled completely, add the heavy cream and freeze according to the directions for your ice cream maker. While the ice cream is freezing, begin the pate a choux, the classic French pastry from which cream puff shells (profiteroles) are made. Being careful not to break the yolks, break the eggs into a measuring cup or another container from which they can be poured one at a time, and set the container beside the stove. In a heavy-bottomed pot, bring the water, butter, salt, and sugar to a boil. When the liquid boils, stir in the flour all at once, using a wooden spoon. Reduce the heat to low and stir continuously 3 to 4 minutes, until the mixture pulls together and away from the sides of the pot. Chefs call this \cooking the flour out\. What you are doing is coking away the raw flour flavor. Still over low heat, add the eggs, one at a time, incorporating each egg individually until it is completely absorbed by the flour before adding the next one. During this process, the mixture will take on a shiny gloss and become very elastic. When all of the eggs have been incorporated, remove from heat, place the mixture in a stainless-steel bowl and cool completely. To make the profiteroles, preheat the oven to 425 degrees. Using a pastry bag with a straight medium tip, pipe out approximately 1 rounded tablespoon batter for each profiterole onto a cookie sheet lined with lightly buttered bakers parchment, spacing them approximately 1 inch apart. If a bag and tip are unavailable, use a tablespoon to mound the batter on the bakers paper. Brush each profiterole lightly with the egg wash, place in the preheated oven and bake 15 minutes before reducing the temperature to 350 degrees. Bake until the puffs are golden brown, about 12 minutes more. Remove from oven and allow to cool. When they have cooled completely, cut open and fill with a small scoop of ice cream. As you fill each profiterole, place it in the freezer to keep the ice cream frozen until you are ready to serve. To serve, place 1 profiterole on each plate, top with Fudge Sauce, and serve immediately.
Instant Pot Thanksgiving Turkey Breast with Gravy 1 tablespoon light brown sugar 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 clove garlic, finely grated Kosher salt and freshly ground black pepper 2 skin-on, boneless turkey breasts (about 2 1/2 pounds each) 7 tablespoons unsalted butter 1/2 cup all-purpose flour 1/2 cup dry white wine 2 cups turkey stock or low-sodium chicken broth Instructions: Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined. Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it's still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled for up to 3 days. Melt 6 tablespoons butter in a 6- or 8-quart Instant Pot® set to the high saute setting (see Cook's Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits). Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can't smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy. Set the Instant Pot® to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off. Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy.
Sticky Buns 2 cups whole milk 1/2 cup vegetable oil 1/2 cup granulated sugar 1 package active dry yeast (2 1/4 teaspoons) 4 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt Heaping 1/2 teaspoon baking powder Scant 1/2 teaspoon baking soda 1 stick (1/2 cup) salted butter, melted, plus more as needed 1 cup granulated sugar, plus more as needed 2 tablespoons ground cinnamon 1 1/2 cups packed light brown sugar 2 sticks (1 cup) salted butter, softened, plus more for the skillet 2 tablespoons honey Pinch of kosher salt 1 tablespoon whiskey, such as Jack Daniels 1 teaspoon vanilla extract 2 cups pecan pieces Instructions: For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm. Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.) To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin. Preheat the oven to 325 degrees F. For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices. For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing. Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes. Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes. Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.
Turkey-Vegetable Stew with Egg Noodles 6 cups reduced-sodium chicken broth 2 reserved turkey burgers, cut into bite-sized pieces 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 2 bay leaves Salt and ground black pepper 8 ounces egg noodles 2 tablespoons chopped fresh parsley leaves Instructions: In a large stock pot or saucepan, combine broth, turkey burger pieces, onion, celery, carrots, and bay leaves. Season, to taste, with salt and black pepper. Set pan over high heat and bring to a boil. Add egg noodles and partially cover with lid. Cook 6 to 8 minutes, until noodles are just tender. Remove from heat, remove bay leaves and stir in parsley.
Real Texas Chili 3 lbs. chuck roast, cut into bite-sized pieces 2 cloves garlic minced 6 tablespoons ancho chili powder 5 tablespoons flour 1 tablespoon dried oregano 1 teaspoon freshly ground cumin seeds 2-3 cans (14.5 oz each) beef broth 2 small cans drained pinto beans (optional) Garnishes: sour cream and lime wedges Instructions: Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well. Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency. Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more. IMPORTANT: Cool and refrigerate overnight. To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.
Pumpkin Cheesecake Babka 1/4 teaspoon granulated sugar 3 tablespoons warm water (about 100˚ F) 1 1/4-ounce package active dry yeast 1 cup pure pumpkin puree 2/3 cup packed dark brown sugar 1 teaspoon fine salt 4 large eggs 4 1/2 cups all-purpose flour, plus more for dusting 1 1/2 sticks (12 tablespoons) unsalted butter, cut into cubes and at room temperature, plus more for the pans Vegetable oil, for the bowl 2 8-ounce packages cream cheese, at room temperature 2 large egg yolks 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 1/2 cups packed dark brown sugar 3 tablespoons pumpkin pie spice 2 cups chopped pecans 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1/2 cup all-purpose flour 1 large egg, beaten Instructions: Make the dough: Combine the granulated sugar and water in a small bowl. Sprinkle the yeast over the top and stir gently. Let stand until the yeast begins to soften and turn foamy, about 5 minutes. Meanwhile, stir together the pumpkin puree, brown sugar and salt in a stand mixer fitted with the dough hook attachment. Stir the yeast mixture into the pumpkin mixture. Beat in the eggs, one at a time, until combined. Mix in the flour in three or four batches on low speed until just combined. Increase the speed to medium and beat in the butter, a few pieces at a time, until fully combined. Increase the speed to medium high and beat until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and add the dough, turning to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down the dough, cover again and refrigerate at least 8 hours or overnight. Make the cream cheese filling: Beat the cream cheese, egg yolks, confectioners' sugar and vanilla in a medium bowl and beat with a mixer until combined. Set aside. Make the pecan filling: Stir together the brown sugar, pumpkin pie spice and pecans in a medium bowl. Add the melted butter and mix until the pecans are coated and the sugar looks like wet sand. Transfer 1/2 cup of the pecan filling to a small bowl and combine with the flour (this is the topping). Set both bowls aside. Preheat the oven to 350˚ F. Lightly butter two 9-by-5-inch loaf pans. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Butter the paper and place the pans on a large rimmed baking sheet. Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one piece of dough at a time, roll out each piece into a 10-by-18-inch rectangle. Spread each rectangle with half of the cream cheese filling and sprinkle each with half of the pecan filling. Starting at a long side, roll up the dough into a tight log. Pinch the ends to seal in the filling. (If the dough becomes too soft, refrigerate the logs on a baking sheet until firm.) Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pans. Loosely cover each pan with plastic wrap. Set aside until slightly risen, about 20 minutes. Brush the tops of the dough with the beaten egg and sprinkle with the pecan topping. Bake the babkas, rotating the pans halfway through, until dark golden brown, 50 to 60 minutes. (If the tops begin to brown too quickly, tent with foil and reduce the oven temperature to 325˚ F.) Transfer to a rack and let the babkas cool completely in the pans.
Cream of Parsnip Soup with Toasted Pumpkin Seeds 3 tablespoons peanut oil, plus 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds 1 leek (white and light green section), halved lengthwise, washed and thinly sliced 1 jalapeno pepper, seeded and minced 6 parsnips (about 1 1/2 pounds) peeled and thinly sliced 6 ounces celery root (celeriac) peeled and diced 4 cups chicken stock or broth 1 large cooked russet potato, peeled and cubed (leftover baked potato can be used) 1/2 teaspoon celery salt 1/2 teaspoon ground white pepper 1/2 cup whipping cream Lemon juice, to taste 1/2 cup pumpkin seeds (pepitas) Sprinkling fine sea salt 2 teaspoons freshly grated lemon zest Instructions: Heat the peanut oil in a heavy 3 quart saucepan or Dutch oven. Add leek and jalapeno; saute 2 minutes until fragrant. Add parsnips and celery root; continue cooking for an additional 6 minutes. Add chicken stock, bring to a boil then lower heat. Simmer for 20 minutes. Remove from heat and stir in potato, celery salt and white pepper. Transfer to a blender, add cream and in 2 batches, process until mixture is smooth. Return to saucepan and keep warm. Squeeze in lemon juice, to taste. Adjust seasoning, as necessary. In a small bowl, toss pumpkin seeds with nut oil. Toast in a fry pan until light golden brown (1 to 2 minutes). Sprinkle with salt. Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.
Tres Leches Cake 1 (18 1/4-ounce) box yellow cake mix 1 (12-ounce) can evaporated milk, divided 1/3 cup canola oil 3 large eggs 1 (14-ounce) can sweetened condensed milk 1 1/4 cups heavy cream, divided 1/2 teaspoon vanilla 1/2 cup flaked coconut, toasted, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray. In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes. Let cool. In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream. Using a fork, poke holes all over the cake. Pour the milk mixture evenly over the cake. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight. When you are ready to serve, in a large bowl, add the remaining cream and vanilla. Beat with an electric hand mixer on high speed until the cream holds soft peaks. Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.
Apple-Cheddar Waffles 1 stick unsalted butter, melted and cooled slightly, plus more for the waffle iron 1 1/2 cups milk 2 large eggs 2 cups self-rising flour 1/4 cup confectioners' sugar 1 Gala apple, finely chopped 1 cup grated sharp cheddar cheese 1/3 cup pure maple syrup 2 teaspoons grainy mustard 1 5-ounce package mixed baby greens 1 tablespoon apple cider vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Preheat the oven to 225˚ F or 250˚ F (as low as your oven will go). Combine the melted butter, milk and eggs in a large bowl; whisk to combine. Add the flour and confectioners\u2019 sugar and stir to moisten, then add the apple and cheese and stir until well blended. Set aside. Heat a waffle iron according to the manufacturer\u2019s instructions. Working in batches, lightly butter the waffle iron, then ladle in some of the batter. Close the iron and cook until the waffles are browned and crisp, 5 to 7 minutes. Remove to a baking sheet and keep warm in the oven while you cook the remaining waffles. Meanwhile, mix the maple syrup and mustard together in a small bowl. Toss the greens with the vinegar, olive oil and a pinch each of salt and pepper in a large bowl. Divide the waffles among plates, along with the salad. Drizzle the maple mixture over the waffles or serve on the side for dipping.
Cake Mix Bars One 15.25-ounce package vanilla cake mix 3/4 cup (12 tablespoons) salted butter, melted 3 tablespoons milk Pinch of kosher salt 2 large eggs 1/2 cup rainbow sprinkles 1/2 cup mini candy-coated chocolate candies 1/2 cup vanilla morsels, such as Nestle Unicorn Morsels Nonstick baking spray, for the pan Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter. In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter. Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour. Cut into 16 bars. Store extras in an airtight container at room temperature.
Pan-roasted Salmon with Black Plum, Peach, and Tomato Salsa 1 tablespoon unsalted butter 1 tablespoon finely chopped garlic 3 tablespoons finely chopped shallots 1/4 cup lightly packed fresh basil leaves Pinch of red pepper flakes 3/4 pound fresh ripe peaches, blanched, peeled, pitted, and diced 1/2 pound ripe tomatoes, blanched, peeled, seeded, and diced 1/4 cup granulated sugar 1/2 cup cider vinegar Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper 4 (6 to 7-ounce) salmon fillets, patted dry with paper towels 2 tablespoons extra-virgin olive oil Instructions: In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside. Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table.
Quick Tomato Sauce 28-ounce can whole peeled tomatoes 3 tablespoons extra-virgin olive oil 1 jalapeno (optional) 1/2 cup finely chopped onion 1 tablespoon minced garlic 1 bay leaf Salt and freshly ground black pepper 1/4 cup drained and chopped oil packed sun-dried tomatoes 1 tablespoon finely chopped fresh oregano leaves Instructions: Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside. Heat the olive oil in a heavy saucepan over medium high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until lightly brown, about 2 minutes. Remove the jalapeno and reserve. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil. Add the sun-dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red versus the pale blue red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. Peel, seed and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat s they like to their plates. Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. The recipe may be increased proportionately.
Sweet Potato and Star Fruit Chaat 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces 1 star fruit, sliced 1 to 3 jalapenos or other green chile peppers (depending on desired heat), finely chopped with seeds Juice of 1/2 lemon 1 teaspoon chaat masala spice mix 1/2 teaspoon roasted ground cumin (or 1 teaspoon cumin seeds, toasted and ground) 1/2 teaspoon chili powder Kosher salt Tamarind and/or mint-cilantro chutney, chopped fresh cilantro and pomegranate seeds, for topping Instructions: Place the sweet potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the sweet potatoes are just tender, about 5 minutes. Drain and transfer to a large bowl. Add the star fruit, jalapenos, lemon juice, chaat masala, cumin, chili powder and a pinch of salt and mix until combined. Drizzle with chutney and top with cilantro and pomegranate seeds. Serve warm or at room temperature.
Chipotle Salmon Tacos with Avocado Salsa 1 1/2 teaspoons chipotle chile powder 1 teaspoon ground cumin 2 navel oranges, 1 zested Kosher salt 4 5-ounce skinless salmon fillets, cut into strips 1 avocado, diced 2 tablespoons finely diced red onion 1/2 cup fresh cilantro, chopped, plus more for topping 1/2 jalapeño pepper, seeded and finely diced 1 lime, 1/2 juiced and 1/2 cut into wedges Vegetable oil, for grilling 1 ear of corn, shucked 12 corn tortillas Instructions: Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside. Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well. Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side. Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.
Nori-Cured Ahi Tuna on Bamboo Spoon 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon togarashi (Japanese 7-spice) 1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized 4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes 1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows Grapeseed oil (as needed to lightly coat pan) 3 tablespoons minced garlic (about 6 to 9 garlic cloves) 2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece) 1 bunch scallions (white and tender green parts only), sliced Kosher salt and freshly ground black pepper 1 cup naturally brewed soy sauce 1 cup honey 2 limes, juiced Instructions: In a small bowl combine salt, sugar, togarashi, and pulverized nori. Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure. Divide into 8 even portions and place on flat bamboo spoons. Drizzle with ginger soy syrup. In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator.
Jack and Cola Bread Pudding with Whiskey Ice Cream 2 liters cola 2 cups milk 1 cup sugar 4 cups heavy cream 3/4 cup whiskey 9 egg yolks 3/4 cup sugar 3 cups heavy cream 6 cups chopped bread Instructions: For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature. For the ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base. Pour the base into an ice cream machine and blend until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream. For the bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing bowl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing. Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven. While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top.
Pops' Great Caramel Corn Cooking spray 10 cups popcorn 1 cup mini pretzels 1 cup salted cashews 1 stick unsalted butter, cut into pieces 1 cup packed light brown sugar 1/4 cup light corn syrup 1/2 teaspoon baking soda Instructions: Preheat the oven to 200 degrees F and coat a rimmed baking sheet with cooking spray. Place the popcorn, pretzels and cashews in a large brown paper bag and shake to combine; set aside. Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Stir in the brown sugar and corn syrup and microwave until the mixture begins to boil, about 2 minutes. Carefully stir, then microwave 2 more minutes. Add the baking soda to the sugar mixture and stir until it begins to foam. Carefully pour over the popcorn mixture in the bag. Fold over the top of the bag and shake to coat the popcorn. Microwave in the bag, 1 1/2 more minutes. Pour the popcorn mixture onto the prepared baking sheet and bake 1 hour, stirring every 15 minutes. Let cool completely before serving.
Classic Egg Rolls 2 cups store-bought duck sauce 2 tablespoons apple cider vinegar 1 teaspoon garlic powder Kosher salt 2 cups shredded carrots 2 cups shredded celery (about 4 stalks) 5 scallions, thinly sliced 8 cups shredded napa or Chinese cabbage (about 1 head) 1 tablespoon sesame oil 1 tablespoon low-sodium soy sauce 1 tablespoon sugar 1/2 teaspoon freshly ground black pepper 1/2 teaspoon Chinese five-spice powder 3 cups 1/4-inch diced Roasted Pork, recipe follows 24 peeled and cooked medium shrimp, cut into 1/2-inch dice All-purpose flour or cornstarch, for dusting One 18-ounce package 7-inch square egg roll wrappers 1 large egg, lightly beaten, for egg wash 1 quart canola oil Spicy hot mustard, for serving 1 1/4 to 1 1/2 pounds pork loin, or four 1-inch-thick boneless pork chops Kosher salt and freshly ground black pepper 1 tablespoon canola oil Instructions: Preheat the oven to 325 degrees F. Make the sauce: In a medium bowl, whisk together the duck sauce, vinegar and garlic powder. Set aside. Prepare the vegetables: Bring a medium pot of water to a boil over medium heat. Meanwhile, prepare an ice bath with cold water and ice cubes in a large bowl. Place a colander in the middle of the ice bath, not allowing any ice cubes in the colander. Add a generous sprinkle of salt to the boiling water. Drop the carrots, celery, scallions and cabbage into the water. Cook for 30 seconds. Using a spider, transfer the vegetables to the colander in the ice bath. Let them cool in the ice bath for 3 to 5 minutes. Transfer the vegetables to a thick kitchen towel and wrap them up like a burrito. Wring the vegetables to remove excess water, then transfer to a large bowl. Make the filling: To the bowl of vegetables, add the sesame oil, soy sauce, sugar, pepper, 1/4 teaspoon five-spice powder and some salt and stir to combine. In a second bowl, toss the Pork with the remaining 1/4 teaspoon five-spice powder and mix in 3 to 4 tablespoons of the duck sauce dipping sauce. Add the pork mixture and shrimp to the vegetable mixture and toss to combine. Refrigerate for 30 minutes. Assemble: Line a baking sheet with parchment paper and dust it with flour or cornstarch. Set aside. Place an egg roll wrapper on a flat surface with one of the corners facing you so it\u2019s oriented like a diamond. Brush the edges with the egg wash. Spoon about 1/2 cup filling in a line in the center, leaving about 1 inch on either side of the wrapper empty. Fold either side into the center, then cover the filling with the bottom edge of the wrapper, rolling away from you and rolling as tightly as you can around the filling. (Gaps, air bubbles or hanging pieces of wrapper will ruin the roll when you fry it.) Seal the edge closed with another brush of the egg wash. Place the roll, seam-side down, on the prepared baking sheet. Repeat until all of the filling and wrappers are used up. (You should yield 16 to 18 egg rolls.) You can also wrap tightly in plastic and freeze them at this point for a later date, but don\u2019t keep them frozen for more than 4 to 5 weeks. Fry the rolls: Pour the oil into a deep, heavy-bottomed pot and heat to around 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Working in batches, add several egg rolls to the oil and gently swirl the oil as they fry. This swirling will assure that they fry more evenly on all sides. Fry until they are light to medium brown, 5 to 7 minutes. Using a slotted spoon or spider, transfer the egg rolls to the wire rack. Sprinkle with salt. Keep warm in the oven. Repeat until all are cooked, allowing the oil to return to 350 degrees F between batches. To serve: Let the egg rolls cool down slightly, then serve with the duck sauce and spicy hot mustard on the side for dunking. Preheat the oven to 425 degrees F. Place a baking sheet on the center rack to preheat for 10 minutes. Sprinkle the pork with salt and pepper. Remove the hot baking sheet from the oven and place on top of the stove. Drizzle it with the oil. Using tongs, place the pork loin or chops in a single layer on the hot baking sheet. (It will sizzle!) Place the baking sheet back in the oven. Lower the temperature to 375 degrees F and roast until the pork is cooked through with an internal temperature of 140 degrees F, 30 to 35 minutes for a pork loin and 16 to 20 minutes for pork chops. Let rest for at least 10 minutes or until at room temperature, then cut into 1/4-inch dice. You can also wrap and refrigerate the pork overnight before dicing.
Neelys Short Ribs 1/4 cup olive oil, divided 6 pounds beef short ribs Salt and freshly ground pepper 1 large onion, coarsely chopped 1 carrot, chopped 4 cloves garlic, chopped 2 celery ribs, chopped 1 tablespoon tomato paste 2 cups dry red wine 3 cups low-sodium chicken stock 1 (15-ounce) can diced tomatoes, in thick puree 3 thyme sprigs 1 bay leaf 1 orange, zested 1 tablespoon chopped parsley leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat. Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender. Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.
Guacamole with Margarita Coulis Guacamole: 2 medium avocados 3 teaspoons lemon juice 1/2 cup diced red onion 1/8 cup chopped cilantro 12 drops hot sauce (recommended: Tabasco brand) 1/2 teaspoon ground cumin Seasoned salt Coulis, recipe follows Coulis: 3 teaspoons water 2 teaspoons cornstarch 2 tablespoons 100 percent Agave Tequila 1/2 cup cilantro leaves 2 teaspoons Grand Marnier 1 teaspoon lime juice 1/2 teaspoon avocado honey Instructions: Mash avocados lightly. Add lemon juice, onion and cilantro and mix well. Add spices and stir together. Place coulis in a plastic bag. Snip a tiny hole in 1 corner and pipe a spiral of sauce on top of the guacamole. In a small bowl, mix water and cornstarch. Microwave on high for 15 seconds. Stir and microwave for 15 seconds more or until mixture is thick and clear. Puree all of the ingredients together.
Coriander Cheese Crackers 2 1/2 ounces (1 cup) grated gruyère cheese 8 tablespoons cold unsalted butter, cut in cubes 1/2 teaspoon fine sea salt 1/4 teaspoon finely cracked coriander seeds Pinch freshly ground black pepper 1 cup whole-wheat white or whole-wheat pastry flour Instructions: Pulse together the gruyere, butter, sea salt, coriander and black pepper until butter and cheese are broken into little bits. Add flour and pulse until ingredients come together. Turn dough out onto a clean countertop and knead lightly to bring it all together. Pat dough into a log about 10 1/2 inches long and 1 1/4 inches around. Wrap dough in plastic and chill for 2 hours, or until very firm. Preheat oven to 325 degrees. Slice each log into 1/4-inch rounds and bake on parchment-lined sheets until golden brown and firm in the center, about 20 to 25 minutes. Cool completely on a baking rack and serve at room temperature.
Swan Puff, Chocolate Sauce 3/4 cup flour 1/2 cup milk 1/4 cup butter Pinch salt 2 large eggs 18 ounces whipping cream 3/4 cup chocolate sauce Instructions: First sift the flour onto folded paper. Put the milk, butter, salt and sugar into a saucepan and bring to a boil. Add the flour all at once into the pan, stirring all the time with a wooden spoon or spatula. Cook this until the paste comes away from the side of the pan and forms a lump, then take the pan off the heat and let it cool a little. Put the paste into a bowl and stir in one egg, which must be completely blended in before the next egg is added, and so on until all the eggs have been incorporated. The paste is ready when it has a silky sheen and is supple and easy to pipe. When preparing swan shapes which need volume, preheat oven with steam to ensure an excellent rise and bake for 15 minutes to 20 minutes at 425 degrees Fahrenheit. To Shape Swan: Fill the piping bag with choux paste and pipe 6 large cream puff, the size of a small egg, then 6 very thin 5-inch long \S\ shape which will form the head and the neck of the swan. When it is cooked and cooled, cut the top of the cream puff one-fourth of the way down. Fill the cream puff with chantilly cream (whipped cream). Cut the top of cream puff in two, placing the two pieces on either side of the cream to form the wings of the swan. Then place the bottom of the \S\ shape in the chantilly cream. The swan is ready. Serve on plate with chocolate sauce.
Rosti 1 pound Yukon gold potatoes 2 tablespoons chives, finely chopped 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 eggs 1 tablespoon all-purpose flour 2 tablespoons unsalted butter, divided 1 tablespoon vegetable oil Instructions: Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible. Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.
Banana-Dana Cream Pie 3/4 cup sugar 1/4 cup cornstarch 2 1/2 cups milk 1 tablespoon banana extract 2 tablespoons unsalted butter, cut in small pieces 1/4 teaspoon salt 3 egg yolks 9-inch pie shell, thawed and baked 3 bananas, sliced Chantilly Cream, recipe follows 1 cup heavy cream, cold 2 tablespoons powdered sugar 1 large marshmallow Instructions: Combine the sugar and cornstarch in a 3-quart saucepan and place over medium heat. Gradually stir in the milk and cook until mixture thickens, about 7 to 8 minutes. Be careful not to cook for too long. Cornstarch loses its thickening ability if it is cooked for too long. Remove pan from heat and whisk in the extract, salt and egg yolks until smooth. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute. Be sure wooden spoon touches the bottom of the pan when stirring. Remove from heat; stir in butter. Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices. Spoon 1/2 the filling on top, smooth with a spatula. Lay down another layer of banana slices, followed by remaining filling. Chill for at least 3 hours. Top with Chantilly Cream, then decorate with remaining banana, sliced. Serve immediately. Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip. Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.
Fish with Sweet-and-Sour Caponata 3 tablespoons plus 2 teaspoons extra-virgin olive oil 1 eggplant (about 1 pound), cut into 3/4-inch cubes 4 ribs celery, thinly sliced 1 small red onion, diced Kosher salt and freshly ground pepper 1 14.5-ounce can no-salt-added diced tomatoes 3 tablespoons capers, drained and rinsed 1/4 cup plus 1 teaspoon red wine vinegar 4 teaspoons honey 4 skinless hake or cod fillets (about 6 ounces each) 1 cup packed fresh parsley, large leaves torn 1/2 baguette, sliced and toasted Instructions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and almost tender, 6 to 8 minutes. Remove the eggplant to a large plate. Add 1 more tablespoon olive oil to the skillet. Add the celery and red onion and season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, 1/4 cup vinegar, the honey and 3/4 cup water. Stir in the eggplant, season with salt and pepper and cook until the vegetables are tender and the mixture thickens, 10 to 12 minutes. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper and add to the skillet. Cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the fish and cook until it is just opaque and flakes easily, 2 to 3 more minutes. Toss the parsley and remaining 2 teaspoons olive oil and 1 teaspoon vinegar in a small bowl; season with salt and pepper. Divide the caponata among shallow bowls and top each serving with a fish fillet. Top with the parsley and serve with the baguette slices.
Jam and Hazelnut Cookies 1 1/2 cups sugar 1 cup Crisco® All-Vegetable Shortening or 1 stick Crisco® Baking Sticks All-Vegetable Shortening 1 large egg 2 tsps. vanilla extract 1 tsp. grated lemon peel 2 cups Pillsbury BEST® All Purpose Flour 1 cup ground hazelnuts 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 cup Smucker's® Orchard's Finest® Pacific Grove Orange Marmalade Medley or 1/4 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves or 1/4 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves Powdered sugar Instructions: BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and lemon peel, beating until well blended. Combine flour, ground hazelnuts, baking powder, salt and cinnamon in medium bowl. Add flour mixture gradually to shortening mixture at low speed until smooth. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes. HEAT oven to 350 degrees F. Roll 1/4 of dough between 2 sheets of lightly floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4 to 1-inch cutter. Place 2-inches apart on ungreased baking sheet. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon preserves on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with preserves.
Chocolate and Butterscotch Bread Pudding 1 to 2 tablespoons unsalted butter 1 1/2 cups heavy cream 1/2 cup sour cream 1/2 cup maple syrup 1 cup packed dark brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 4 eggs 8 cups diced day-old bread (1-inch dice) 1/2 cup bittersweet chocolate chips 1/2 cup butterscotch chips 7 egg whites Pinch salt 1/4 teaspoon cream of tartar 1 1/4 cups granulated sugar 1/2 pint vanilla ice cream 2 tablespoons bourbon 1/4 teaspoon freshly grated nutmeg Instructions: For the bread pudding: Preheat the oven to 350 degrees F. Grease the bottom and sides of a deep 13-by-9-inch baking dish with the butter. Set aside. In a large bowl, whisk together the heavy cream, sour cream, maple syrup, brown sugar, cinnamon and salt until smooth. Whisk in the eggs, one by one, until the custard is smooth. Stir in the bread cubes and let soak for at least 10 minutes. Pour the custard-bread mixture into the prepared baking dish and bake until golden brown on top and the custard is set, 35 to 40 minutes. Let cool completely. Leave the oven on. For the meringue: Whisk the egg whites and salt until light and frothy in a stand mixer fitted with the whisk attachment. Add the cream of tartar. Slowly add the granulated sugar, a little at a time, whisking until the egg whites have quadrupled in size and are stiff and shiny. Finish the bread pudding: When the bread pudding is cool to the touch, stir to break it apart and then stir in the butterscotch and chocolate chips to evenly distribute them. Transfer one-third of the meringue to the bread pudding and fold it in until incorporated. Using the back of a spoon, spread the pudding into an even layer in the baking dish. Pipe the rest of the meringue on top in decorative peaks. Bake until golden brown and cooked through, another 30 to 35 minutes. For the bourbon sauce: Melt the ice cream in a small saucepan over medium heat. Stir in the bourbon and nutmeg. Pour into a sauce dish and ladle over each serving of bread pudding.
Pot De Creme 14 ounces milk 4 egg yolks 2.5 ounces sugar 1/2 vanilla bean, split lengthwise and scraped Instructions: Preheat oven to 325 degrees F. Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir. Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled.
Raspberry Limeade with Lavender and Mint 1 cup sugar 6 sprigs fresh lavender 6 sprigs fresh mint, plus more for garnish 1 pint fresh raspberries 1 cup fresh lime juice 1 quart seltzer water Instructions: In a small saucepan over medium heat, combine 1 cup water, the sugar, lavender and mint sprigs. Bring to a simmer and cook until the sugar has dissolved, about 3 minutes. Cool and strain. In a blender, add the cooled syrup, raspberries and lime juice and blend until smooth. To serve, place some of the raspberry puree in the bottom of each glass, top with seltzer water and garnish each glass with a sprig of mint.
Crescenza Stack 12 fingerling or creamer potatoes, 2/12 to 3 ounces each Olive oil Salt and pepper 2 large portobello mushrooms (1 pound total) 6 ounces Crescenza or other flavorful melting cheese 2 cups lightly packed young peppery greens such as watercress, upland cress and/or arugula Rice Vinegar-Sesame Vinaigrette, recipe follows Red and yellow peppers, diced tiny and blanched Basil oil or fruity olive oil Instructions: Scrub the potatoes well, pat dry and then lightly coat with olive oil and a generous sprinkling of salt and pepper. Roast potatoes in a preheated 375 degree F oven for 15 to 20 minutes or until just cooked through. Cool and quarter lengthwise. Remove stem and scrape black gills from the portobellos. Brush with olive oil and season with salt and pepper. Grill, pan grill or roast until just cooked through. Cool and slice each mushroom into 12 thick slices. To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato interspersed with 3 slices of mushroom side by side in the same direction. Top with a half ounce or so of cheese and then arrange another layer at right angles to the first. Finish with a top layer of potatoes and a dollop of cheese. Construct 3 more stacks in the same manner. When ready to serve, place baking sheet in a preheated 400 degree F oven for 6 to 8 minutes to heat vegetables through and barely melt the cheese. While vegetables are heating toss the greens with vinaigrette. Place a stack on a heated plate and top with a quarter of the dressed greens. Scatter the diced peppers around and drizzle the plate with the basil oil. Serve immediately.
Braised Pork Belly with Juniper and Ginger Beer over Stone Ground Grits 1/4 cup olive oil, plus more for tossing with arugula 2 tablespoons juniper berries, lightly crushed 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs fresh thyme One 3 to 4-pound pork belly Kosher salt and freshly ground pepper 1/4 cup vegetable oil 4 ribs celery, leaves removed, roughly chopped 2 fresh bay leaves 2 large carrots, roughly chopped 1 head garlic, split 1 large white onion, roughly chopped 1 cup red wine 2 bottles ginger beer, such as Reed's 6 cups rich pork stock 3 cups whole milk 3 cups chicken stock 1 1/2 cups stone ground grits (we use Byrd Mill, but Anson Mills is a good substitute) 4 ounces unsalted butter Kosher salt and freshly ground black pepper Arugula, for serving Lemon juice, for tossing with arugula Instructions: For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours. Preheat the oven to 375 degrees F. Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve. Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly). For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper. Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent. Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Caprese Mezza Luna in 10 and Chicken and Broccolini with Asiago Sauce in 15 1/3 to 1/2 cup extra-virgin olive oil, both for brushing and cooking chicken 2 cloves crushed garlic 4 large flour tortillas, about 10 to 12 inches 1 ball fresh mozzarella, thinly sliced 12 leaves fresh basil, shredded 2 vine ripe tomatoes, thinly sliced Salt and freshly ground black pepper 4 pieces boneless, skinless chicken breasts 1 bundle broccolini, trimmed of 1 inch of stem end 2 tablespoons butter 1 rounded tablespoon all-purpose flour 1 1/2 cups milk 1 cup grated Asiago cheese Instructions: For appetizers, heat oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat. Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla, cook 30 seconds on each side to set. Remove from pan and repeat. In less than 10 minutes, you'll have 4 half moons (mezza lunas). Cut into quarters and serve. Pour a couple tablespoons of remaining oil into a skillet over medium-high heat. Season the chicken with salt and pepper. Cook chicken 6 minutes on each side, turning once, until golden and juices run clear. While chicken cooks, heat 1-inch water over high heat in small high sides skillet, to a boil. Add salt and broccolini to the water and cook 3 to 4 minutes, drain and reserve. Meanwhile, heat 2 tablespoons butter over medium heat in a small sauce pot, stir flour into melted butter, cook 1 minute then whisk in milk and cook to thicken, about 2 to 3 minutes, stir in cheese and season with salt and pepper. Serve chicken topped with broccolini and pour sauce over top - in less than 15 minutes you have a low maintenance Chicken Divan!
Squid and Pickled Mustard Greens 3 tablespoons salt 2 tablespoons sugar 2 tablespoons distilled vinegar 2 pounds whole Chinese mustard greens, or stems only 4 tablespoons peanut oil 2 pounds squid, cleaned and thinly sliced 2 teaspoons freshly grated ginger Salt 1 tablespoon dry sherry 1 tablespoon sugar 1/2 cup chicken stock 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water Instructions: Bring 1 cup water to a boil, remove from heat, and add salt. Stir until dissolved, then stir in sugar and vinegar. Pour brine into a shallow glass or nonreactive container with a lid. Press the mustard greens into the brine, then add enough cold water to cover the greens. Cover the container and leave at room temperature for 3 days. (Or, you can buy pickled mustard greens from a Chinese grocery store.) Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months. When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal. Save any remaining pickled greens for another use. Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat. Add the squid and stir-fry just until it curls and turns opaque, about 1 minute. Remove squid and drain on paper towels. Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger. Stir-fry for about 30 seconds, then add the remaining ingredients. Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through. To serve, transfer ingredients to a large platter and serve with rice noodles.
Tzatziki 1 pound (1 pint) plain yogurt (whole milk or low fat) 1 hothouse cucumber, unpeeled and seeded 1 tablespoon plus 1/2 teaspoon kosher salt 1/2 cup sour cream 1 tablespoon Champagne vinegar or white wine vinegar 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 tablespoon good olive oil 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced fresh dill Pinch freshly ground black pepper Instructions: Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
Grandma's Watercress Salad All Dressed Up 2 bunches washed and clipped watercress 4 ounces crumbled Gorgonzola 4 ounces red onion, julienned 4 ounces spiced walnuts, recipe follows 4 ounces red wine vinaigrette, recipe follows Kosher salt and freshly ground white pepper 2 ounces duck prosciutto 4 mission figs, cut in 1/2 lengthwise Fig balsamic vinegar 3 ounces butter 2 cups walnuts, chopped 3 ounces honey Kosher salt and freshly ground white pepper Pinch cayenne pepper 3 cloves 1 small shallot 1 tablespoon Dijon mustard 2 tablespoons fresh lemon juice 1 cup red wine vinegar 3 teaspoons sugar 2 1/2 cups blended oil Kosher salt and freshly ground black pepper Instructions: In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar. Preheat oven to 350 degrees F. In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed. Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.

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