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Authentic Scallion Pancakes 1 cup rice wine vinegar 3/4 cup light soy sauce 3 1/2 tablespoons sugar 1 tablespoon toasted sesame oil 3 cups all-purpose flour, plus more for dusting 1 1/3 cups boiling water 4 teaspoons toasted sesame oil 8 scallions, chopped Kosher salt 1/2 cup plus 1 tablespoon vegetable oil Instructions: Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside. Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball. Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes. Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick). Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
Peach-Mustard Pork Chops 4 (1 1/2-inch thick) pork chops Safflower or corn oil, for brushing Kosher salt Freshly ground black pepper Peach-Mustard BBQ Sauce, recipe follows 3 tablespoons unsalted butter 2 tablespoons minced onion 2 cloves garlic, minced 3 tablespoons cider vinegar 1/2 cup whole-grain mustard 1/4 cup Dijon mustard 3/4 cup peach jam or preserves 1 tablespoon bourbon 1/2 teaspoon kosher salt Instructions: Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill. Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes. Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes. To serve: Drizzle the chops with more sauce and serve. Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt. Yield: about 1 1/4 cups
Green Chicken Tamales 24 dried corn husks 4 teaspoons chicken base 1 pound skinless, boneless chicken breasts 12 ounces skinless, boneless chicken thighs 2 cups loosely packed fresh cilantro 1/2 cup hot salsa verde 1/2 teaspoon ground cumin 1 clove garlic, minced Kosher salt 1 dried ancho chile, stemmed and seeded 4 cups masa harina (instant corn flour) 1 1/3 cups lard Instructions: Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour. Meanwhile, make the filling: Bring the chicken base and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken breasts and thighs and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth. Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the salsa, cumin and garlic and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool. Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 3 cups warm water and 2 teaspoons salt in a bowl. Mix with your hands (or use a mixer with the paddle attachment) until you can float a marble-size ball of the dough in water, 10 to 15 minutes. Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the dough down the length of a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling. Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.
Black-Eyed Pea Hummus Two 15-ounce cans black-eyed peas, drained and rinsed 2 cloves garlic 2 tablespoons olive oil, plus more for garnish 3 ice cubes 3 tablespoons tahini paste 2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish 1 tablespoon lemon juice (1/2 lemon) Pita wedges, warmed, for serving Carrot sticks, celery sticks and cucumber rounds, for serving 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Set aside some black-eyed peas for garnish. With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms. While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth. Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Vegan Tomato Soup 3/4 cup raw cashews Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 white onion, sliced 4 cloves garlic, smashed 3 to 4 sprigs thyme, plus leaves for topping 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1/2 cup sliced jarred roasted red peppers Instructions: Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes. Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper. Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.
Raspberry Brownies 1 cup (2 sticks) butter 4 ounces unsweetened chocolate, chopped 4 eggs 1 1/2 cups sugar 1 teaspoon vanilla 2 tablespoons raspberry liqueur 1/2 teaspoon salt 1 cup all-purpose flour 1 1/2 cups shelled walnuts, coarsely chopped 1/2 cup mini semisweet chocolate chips 1 cup raspberry preserves Confectioners' sugar, for dusting, optional Instructions: Preheat oven to 350 degrees F. Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray. Melt together butter and chocolate in bowl set over simmering water in saucepan. Stir until smooth. Set aside to cool. Beat eggs and sugar in large bowl until well combined, about 1 minute. Beat in vanilla, 1 tablespoon liqueur and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan. Mix together preserves and remaining liqueur in small bowl. Spread over batter in pan. Place in freezer for about for about 20 minutes or until preserves are set. Spread remaining batter over top of preserves. Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Cut into 32 brownies. Let cool completely. To serve, dust with confectioners' sugar, if desired.
Kale with Roasted Beets and Bacon 2 beets (about 14 ounces) 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 6 thick-cut applewood-smoked bacon slices (8 ounces), diced 1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces 1/3 cup low-sodium chicken stock 4 tablespoons apple cider vinegar Instructions: Preheat the oven to 425 degrees F. Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour. In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes. Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
Strawberry Sorbet 1 pound strawberries, cleaned and hulled 1 pint water 1 pound granulated sugar Instructions: Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree. Spin in an ice cream maker and freeze according to manufacturer's instructions.
Kale Caesar Salad 1/4 cup red wine vinegar 2 tablespoons grated Parmesan 1 teaspoon Worcestershire sauce 4 anchovies, drained and/or rinsed 1 large egg yolk, preferably pasteurized Zest and juice of 1 lemon 1 clove garlic, roughly chopped 3/4 cup olive oil, or more as needed Kosher salt and freshly cracked black pepper Hot sauce, as desired 8 to 10 cups bite-size pieces dinosaur kale (stems removed) Juice of 1 lemon Kosher salt and freshly cracked black pepper 1/2 cup grated Pecorino-Romano cheese (you can substitute Parmesan) 1 cup croutons Instructions: For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running. For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons. Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.
Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese 1 1/2 cups warm water 1/2 teaspoon dry yeast 4 cups all purpose flour 1/2 teaspoon salt 2 tablespoons oil 2 cups basil leaves 1 tablespoon pine nuts 2 cloves garlic, coarsely chopped 1/4 cup Parmigiano-Reggiano 1/2 cup olive oil Salt and freshly ground pepper 1/2 pound merguez sausage, grilled and thinly sliced 16 ramps or 2 leeks, grilled and coarsely chopped 1/2 pound manchego cheese, finely sliced 6 plum tomatoes, oven roasted and coarsely chopped (See Cook's Note) Freshly ground black pepper Parmigiano-Reggiano, grated Instructions: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown. Place all ingredients in a food processor and process until smooth. Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through. Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.
Seven Flavor Beef 8 ounces sliced flank steak 1 tablespoon minced lemongrass 1/2 teaspoon peeled and minced fresh ginger 1/2 teaspoon minced garlic 1/2 teaspoon fish sauce 1/2 teaspoon sesame oil 1/2 teaspoon honey 1 teaspoon dried red chili flakes 1 teaspoon Chinese five-spice powder 1 teaspoon kosher salt 2 tablespoons vegetable oil 1/4 cup thinly sliced red onion 1/2 bunch thinly sliced green onion 1 cup bean sprouts 2 tablespoons hoisin sauce 1 tablespoon ground peanuts 20 Thai basil leaves Instructions: Combine all marinade ingredients in a nonreactive baking dish for 1 hour. Heat oil in a wok and heat over high heat. When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving platter. Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated. Add ground peanuts and basil and cook until meat is medium rare. Serve meat over onions and bean sprouts.
Get Outta the Doghouse Brownies with Caramel Sauce 1 package brownie mix 1 cup small marshmallows 1 cup sugar 4 tablespoons water 5 tablespoons cream Instructions: Follow directions on the package of brownie mix, then add the marshmallows. Bake according to the package and cut into your favorite shapes. To make the caramel sauce, in a sauce pot melt the sugar, water and cream until the famed caramel color is achieved. Lower heat and slowly reduce. Remove from the stove, and if it is too thick add more cream 1 teaspoon at a time until a desired consistency is achieved.
Flash-Fried Lake Perch Rolled In Cornmeal 2 lbs. lake perch 3 qts. light cooking oil for frying kosher salt freshly ground black pepper 2 cups buttermilk 4 cups cornmeal Instructions: Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.
Sassy Salsa 8 tomatoes, diced 1 cup of onion, diced 1 bell pepper, with seeds removed and diced 1/8 cup or small bunch of cilantro, chopped 3 cloves of garlic finely minced 1 jalapeno or serrano pepper, with seeds removed and diced 2 tablespoons of fresh lime juice salt and pepper to taste Instructions: It's time to add some spice to your life. Nothing goes with chips like a fresh salsa dip. Create your own homemade salsa with the vegetables from your garden. Follow the steps below and serve up some delicious salsa. 1. Combine all ingredients, including the juices, in a bowl. Serve immediately, or refrigerate up to five days
Grilled Mushrooms with Chile de Arbol Oil and Cotija Cheese 5 chiles de arbol 1 cup olive oil 1/2 cup red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 cup chopped garlic 2 tablespoon chopped parsley 4 portobello mushroom, stems removed 1/4 cup crumbled cotija Instructions: In medium saucepan, add the chiles to the oil and cook slowly for 20 minutes. Remove from heat and steep for 2 hours. Preheat grill to high. In large bowl, combine the vinegar, oil, garlic, and parsley. Mix well, add the mushroom to the bowl, and marinate mushrooms for 15 minutes. On hot grill, cook the mushroom for 5 minutes on each side. Remove the mushrooms from the heat and julienne. Put the mushrooms in a bowl and toss with a little of the chile oil. Serve with cheese sprinkled on top.
Hawaiian Steamed Beef Buns 3/4 cup warm water (105 to 115 degrees F) 3 tablespoons honey One 1/4-ounce package active dry yeast 3 cups all-purpose flour, plus more for dusting if necessary 1/2 teaspoon kosher salt 2 teaspoons toasted sesame oil, plus more for greasing 2 teaspoons canola oil, plus more for greasing 8 ounces 80/20 ground beef Kosher salt and freshly ground black pepper 1 small yellow onion, small dice 2 cloves garlic, minced 3/4 teaspoon Chinese five spice blend 3 tablespoons dry sherry 2 tablespoons soy sauce 2 tablespoons hoisin sauce Instructions: For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes. Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes. Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour. For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate. Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely. To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes. Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.
Online Round 2 Recipe - Potato and Shrimp Salad with Sour Cream and Bacon Dressing 3 tablespoons sour cream 1 tablespoon spicy brown mustard 1 tablespoon chopped parsley leaves Reserved 2 pieces of bacon from Crispy Baby Potato Bites with Sour Cream and Bacon recipe, chopped Kosher salt and freshly ground black pepper Reserved potatoes from Crispy Baby Potato Bites with Sour Cream and Bacon recipe Reserved shrimp from Shrimp Stuffed Cucumber Cups, chopped 1 stalk celery, diced 1 1/2 pounds baby potatoes Kosher salt 1/4 cup canola oil 2 tablespoons chopped rosemary leaves Freshly ground black pepper 8 strips bacon 1 cup sour cream 1 tablespoon spicy brown mustard 2 tablespoons chopped chives, divided 2 standard cucumbers 3/4 pound medium shrimp, thawed, deveined and shells on 1 tablespoon prepared horseradish 1 teaspoon lemon juice Kosher salt Freshly ground black pepper 1 (15-ounce) can chopped tomatoes, drained 2 tablespoons chopped parsley, divided Instructions: In a serving bowl, whisk together the sour cream, mustard, parsley, bacon, and salt and pepper, to taste. Add the potato, shrimp, and celery. Toss everything together until it is all coated with the dressing and serve. Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. Preheat the oven to 400 degrees F. Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes. While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces. In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately. Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling. Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.
Toasted Coconut Gilded Macarons 2 cups confectioners' sugar 1 cup blanched almond flour 1/4 teaspoon kosher salt 3 large egg whites, at room temperature 1/2 teaspoon cream of tartar 3 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract Red gel food coloring, for the batter 1/3 cup desiccated coconut 3/4 cup heavy cream 6 ounces bittersweet chocolate chips or finely chopped chocolate 5 sheets edible gold leaf Instructions: For the macaron shells: Preheat the oven to 350 degrees F. Using a 1 3/4-inch round cutter as a guide, draw 15 evenly spaced circles on each of two sheets of parchment paper (for a total of 30 circles). Flip the parchment over and line 2 baking sheets with the parchment paper.\u202f Whisk together the confectioners' sugar, almond flour and salt in a large bowl and set aside.\u202f Put the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with a whisk attachment.\u202fBeat on medium speed until the mixture is opaque and foamy, about 30 seconds.\u202fIncrease the mixer speed to medium-high and continue to beat until the egg whites are white in color and hold the lines of the whisk, about 1 minute.\u202fContinue to beat while slowly adding the granulated sugar, then the vanilla, until the peaks are stiff and the whites are shiny, about 1 minute more. (Do not overbeat.) Transfer the meringue to a large bowl.\u202f Using a rubber spatula, gently fold the dry mixture into the meringue, using 60 to 75 strokes (the batter should fold back on itself).\u202fJust before you are finished folding, add some red gel food coloring to the batter and continue to fold until the color is even and the desired consistency is reached. Spoon half the batter into a pastry bag fitted with a 1/2-inch plain round tip.\u202fPipe the batter onto the parchment using the circles as a guide, refilling the bag as necessary. Tap the baking sheet hard on a table to flatten the batter out, then let sit at room temperature until the tops are no longer sticky when you lightly touch them, at least 20 minutes.\u202fRepeat with the remaining batter on the second lined baking sheet. Bake the cookies 1 sheet at a time, rotating the baking sheet once halfway through baking, until they have formed a 'foot' along the base and the tops are smooth and dry looking, about 14 minutes.\u202fLet cool completely on the baking sheets. (Leave the oven on.) For the filling: Place the coconut on a baking sheet in a single layer and bake for 2 minutes. Stir the coconut, then\u202fbake for an additional 2 minutes. Stir again and bake for another 2 minutes. Continue in the same manner,\u202fkeeping an eye on it because it can go from toasted to burned very quickly, until the coconut is toasted to a medium-brown color, about 6 minutes more. Let cool completely.\u202f Heat the cream in a small saucepan over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat and pour over the chocolate in a bowl. Let sit for 30 seconds, then slowly whisk the mixture until the chocolate is completely melted and smooth.\u202fFold in the toasted coconut. Let the ganache cool to room temperature.\u202f\u202f Place the ganache in a disposable pastry bag. Snip about 1/3-inch from the tip and pipe about 1 tablespoon onto the flat side of a macaron shell. Place a second shell on top, pressing very gently to sandwich the filling. Repeat with the remaining macaron shells and filling.\u202f\u202f To decorate: Place a gold leaf sheet face-down on a macaron shell, handling the gold leaf very gently, and rub gently with your finger or a brush so that the gold leaf separates from its baking paper and adheres to the macaron shell.\u202fRepeat with the remaining macarons.
Janette's Healthy TV Dinners Janette's Lasagna Roll-Ups, recipe follows Janette's Meatless Meatballs, recipe follows 1 (10-ounce) box frozen peas Butter-flavor cooking spray, for seasoning peas 8 canned peach halves, drained 1/4 cup lowfat granola Ground cloves, for sprinkling over peaches Ground cinnamon, for sprinkling over peaches 8 whole wheat lasagna noodles, or regular 2 cups fat-free pasta sauce 1 cup lowfat ricotta 1 teaspoon kosher salt Freshly ground black pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon freshly ground nutmeg 1 tablespoon grated Parmesan, plus 5 teaspoons 1 cup Portobello Ragu, recipe follows 1 (10-ounce) box chopped frozen spinach, defrosted and drained Olive oil flavored cooking spray 1 cup whole wheat bread crumbs 1 tablespoon Parmesan cheese 1 1/2 cups Portobello Ragout, recipe follows 2 tablespoons ground toasted almonds 1 egg white 1 teaspoon garlic salt Olive oil flavored cooking spray Nonstick cooking spray 1 tablespoon olive oil 2 large onions, chopped 3 large cloves garlic, finely chopped 2 pounds portobello mushrooms, chopped and stems removed (about 8 cups) 1 tablespoon kosher salt 2 tablespoons grated Parmesan 2 tablespoons dry nonfat milk 1/4 cup chopped parsley leaves 2 tablespoons lemon juice Salt and freshly ground black pepper Instructions: If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments. Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 \meatballs\ over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan. Divide the frozen peas among 1 of the remaining compartments in each tray and spray a little \butter\ over the top. Put 2 peach halves in the remaining compartment of each tray. Sprinkle with granola, cloves and cinnamon. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months. To cook: Preheat the oven to 350 degrees F. Let dinners stand at room temperature for 5 minutes. Bake dinners until heated through, 35 to 40 minutes. Serve immediately. Preheat the oven to 350 degrees F. Spray a shallow baking dish with the cooking spray and set aside. Cook the lasagna noodles according to package directions. Drain and pat dry. Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish. In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan. Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge. Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach. Roll up the noodle around the filling. Repeat with remaining noodles and filling. Place the roll-ups in the prepared pan as you make them. Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan. Bake until heated through, about 30 minutes. Serve immediately. Preheat the oven to 350 degrees F. Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese. Set aside. Combine all remaining ingredients in a medium bowl. Form the mixture into 12 (1-inch) balls. Roll the meatballs in the bread crumb/cheese mixture to coat evenly. Spray a large nonstick skillet with cooking spray and place over medium heat until hot. Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes. Lightly spray the top with olive oil spray and shake pan to coat the balls. Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot. Add onions and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes more. Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes. The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture. Stir in Parmesan and dry milk and cook 2 to 3 minutes more. Remove from heat and stir in parsley and lemon juice. Season with salt and pepper, to taste.
Bacon-Wrapped Pork Kebabs 1 cup kosher salt 1/2 cup sugar 2 bay leaves 4 sprigs fresh thyme 3 garlic cloves, smashed 4 cups ice cubes 16 to 20-ounce trimmed pork tenderloin or pork loin, cut into 24 1-inch cubes 1 pound whole slab apple-wood smoked bacon, chilled 2 teaspoons Italian seasoning 1 tablespoon granulated garlic 1 teaspoon paprika 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Canola oil, for brushing grill Orange Honey Mustard Sauce, recipe follows 1 tablespoon olive oil 1 small shallot, finely diced 1 cup orange juice 2 tablespoons orange blossom honey 1/4 cup country Dijon mustard Instructions: For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside. For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes. In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an \S\ shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture. Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard. Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.
Cornbread Stuffing with Sausage and Apples 1/2 pound bulk pork sausage 1 cup small diced onions 1 cup small diced celery 2 tablespoons butter 1 tablespoon fresh, chopped sage 1 tablespoon fresh, chopped rosemary 1 tablespoon fresh, chopped thyme 3 cups crumbled cornbread 3 cups cubed stale bread 1 cup chicken stock 1 large peeled, cored and diced apple 2 tablespoons chopped parsley 1 tablespoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup chopped red pepper 1/2 cup raisins (optional) Instructions: Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.
Fricasse of Rabbit with 'Reisling' 8 Rabbit rear legs Salt Pepper 1 cup super-fine flour 1 tablespoon butter 2 rabbit bones 1 carrot 1 onion 1 celery stalk 2 heads garlic 15 juniper berries 10 peppercorns 10 branches thyme 10 branches rosemary 1 bottle Riesling 1 quart chicken stock 3 egg yolks 1/2 cup flour 3 ounces fromage blanc Pinch nutmeg Salt Pepper 1 cup milk 1/2 gallon boiling, salted water 1 tablespoon vegetable oil White truffle oil Instructions: Blanquette: Preheat oven to 375 degrees. Season rear legs with salt and pepper, dust with super-fine flour. Lightly brown in butter. In a large rondeau over medium heat, lightly brown bones, all vegetables and aromatics and sweat slowly. Place rabbit legs on top of vegetables and deglaze with Riesling. Bring to a slow simmer and reduce until all of the liquid has nearly evaporated. Add the chicken stock 2/3 of the way up the meat. Cover and braise in oven until tender, approximately 45 minutes to 1 hour and 15 minutes. Spaetzle: In a small mixer, blend egg yolks, flour, fromage blanc, nutmeg and salt and pepper. Whisk slowly to form a paste. Whisk in milk slowly until mixture is slightly heavier than a pancake batter. Pass through a small colander into the boiling water until the spaetzle comes to the surface. Remove spaetzle to a baking sheet lined with a paper towel. Once spaetzle is dry, heat vegetable oil in a saute pan until hot. Add the spetzele and cook until crisp. Remove spaetzle from pan onto a paper towel lined baking sheet. Drizzle with white truffle oil and sprinkle with salt and pepper.
Maple-Walnut Cream Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon salt 4 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 1 tablespoon apple cider vinegar 3/4 cup finely chopped walnuts 1 1/4 teaspoons unflavored gelatin powder 1/2 cup pure maple syrup (preferably grade B) 1/4 cup granulated sugar 2 cups cold heavy cream 2 large eggs 1/4 teaspoon maple extract 1/4 cup confectioners' sugar Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2 -inch deep-dish pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, about 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Spread the walnuts on a baking sheet; bake until toasted, about 7 minutes. Let cool completely. Dissolve the gelatin in 1/4 cup warm water. Whisk the maple syrup, granulated sugar, 1/4 cup heavy cream and the eggs in a saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until slightly thickened, about 7 minutes. Let cool slightly, then stir in the dissolved gelatin and maple extract until smooth. Cover and refrigerate until just cooled and pudding-like, about 15 minutes. Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Transfer 2 cups of the whipped cream to a medium bowl and fold in 1/2 cup toasted walnuts, then fold the walnut whipped cream into the chilled maple pudding until well combined. (Set aside the remaining walnuts and refrigerate the remaining whipped cream for topping.) Pour the filling into the cooled crust. Refrigerate until firm, 2 to 4 hours. Top with the remaining whipped cream and walnuts just before serving.
Cheesy Garlic Snack Mix 1/2 cup finely grated Parmesan 5 tablespoons unsalted butter, melted 3 tablespoons finely grated pecorino 2 garlic cloves, finely grated 1 tablespoon Worcestershire sauce 1 teaspoon Italian seasoning Pinch of crushed red pepper flakes Seasoned salt, such as Lawry's, to taste 3 cups rice, corn or wheat cereal (or a mix), such as Chex 2 cups mini pretzels 1 cup fruit-flavored cereal rings, such as Fruit Loops 1 cup mini cheese crackers 1 cup salted roasted peanuts Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment. Combine the Parmesan, butter, pecorino, garlic, Worcestershire, Italian seasoning, red pepper flakes and seasoned salt in a large bowl. Add the rice cereal, pretzels, fruit-flavored cereal, cheese crackers and peanuts to the bowl of seasonings and toss gently. Spread the cereal mix on the prepared baking sheet. Bake the snack mix in the oven, stirring every 20 minutes, until dried out and lightly toasted, about 1 hour. Cool completely before serving.
Spiced Bourbon-Apple Cider 16 ounces apple cider 2 cinnamon sticks 2 cloves 2 black peppercorns 1 star anise 8 ounces bourbon Ground cinnamon, in a shaker, for sprinkling 4 apple slices Instructions: Put the apple cider, cinnamon sticks, cloves, black peppercorns and star anise in a small saucepan and bring to a simmer. Immediately strain the mixture into 4 mugs, divided evenly. Top with the bourbon. Sprinkle a small amount of cinnamon on top of each and garnish with an apple slice.
Simple Syrup for Sweetening Tea 1 cup granulated sugar 1 cup water Instructions: In a small saucepan heat the sugar and water and bring to a boil. When the sugar is completely dissolved remove from heat and cool to room temperature. Refrigerate, covered, for up to 1 week. Simple syrup can be used to sweeten iced tea, mint juleps or other alcohol based drinks, fruit salad, as well as a soaking liquid for in between layers of genoise cake.
Vampire Kiss Martini 1 part vodka, chilled 1 part Champagne 1 part Chambord Garnish with wax teeth/candy corn/blood orange slice Instructions: Pour vodka in a martini glass, top with Champagne and pour a little of the Chambord over the back of a spoon to make it float.
Kung Pao Cauliflower 1/4 cup sweet chili sauce 1 tablespoon low sodium soy sauce 1 tablespoon white wine vinegar 1 teaspoon toasted sesame oil 2 tablespoons vegetable oil, plus more for frying 3 scallions, thinly sliced, white and green parts separated 1 medium jalapeño, thinly sliced One 1-inch piece ginger, minced 2 large eggs 3/4 cup cornstarch 1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups) Kosher salt and freshly ground black pepper 1/4 cup fresh cilantro leaves, chopped 1 tablespoon roasted and salted peanuts, roughly chopped Instructions: Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm. Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet. Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch. Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
Moonen's Cod-Wich 3/4 cup all purpose flour 2 teaspoons baking powder 1 whole egg 1 cup very cold beer Pinch salt Pinch cayenne 4 (5-inch) cod fillets 1 cup vegetable oil 1/2 cup chopped cornichons 1/4 cup chopped capers 3 medium shallots, peeled and rough chopped 1 cup mayonnaise 1 teaspoon Dijon mustard 3 heaping tablespoons dill 4 heaping tablespoons chives 2 teaspoons lemon juice 1 teaspoon freshly ground black pepper 1/2 cup olive oil Instructions: In a large combine all the above ingredients together and let sit 1 hour covered. Heat oil in a high sided saute pan to about 350 degrees. Pat dry the cod fillets and coat evenly with the beer batter. Fry fillets in the hot oil until golden brown on both sides. Drain on paper towels. Serve hot with a generous amount of tartar sauce. Using a food processor fitted with the sharp blade, add cornichons, capers, and shallots, to the work bowl. Process for a few seconds just to combine. Add the mayonnaise, mustard, herbs, lemon juice, and pepper, and process for 8 seconds to well. Open the pour spout, and with the motor running, slowly add the oil in stream. Remove tartar sauce to am air-tight container and refrigerate for 24 hours before using to allow flavors to develop. Makes 3 cups.
Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe 1 (10-ounce) duck breast Pinch salt and freshly ground black pepper 1 tablespoon butter 1 teaspoon finely chopped serrano chile 1/3 cup chopped red onions 1/4 cup blackberries 1/4 cup raspberries 3 ounces Marsala wine 2 tablespoons sugar Scallion crepe, recipe follows 1/4 cup all-purpose flour Pinch salt and pepper 1 egg 1 teaspoon sesame oil 1/2 cup milk 1 teaspoon freshly grated ginger 1 teaspoon freshly grated garlic 1/3 cup finely chopped scallions 1 tablespoon butter Instructions: Preheat the oven to 350 degrees F. Score the skin side of the duck in a crisscross pattern, being careful not to cut all the way into the flesh. Season with salt and pepper and place in a very hot non-stick pan, skin side down, and cook until the skin is crispy and golden brown, about 4 minutes. Turn over and continue to cook for an additional 3 minutes. Place in the oven for 15 minutes for medium rare 25 minutes for medium to well. Take out and let stand for 5 minutes before slicing. To prepare the sauce: In a hot saute pan add butter, chiles and red onion, and saute until onion is translucent. Add the berries, Marsala, and sugar, and let simmer for 5 minutes -until sauce begins to thicken. To plate: Slice duck, place on platter top with sauce and finish with a crepe on the side. Combine all ingredients except the butter. Whisk until blended, the consistency should that of heavy cream. Meanwhile, have a small non-stick omelet pan on medium heat. Add butter and melt. Add 3 ounces of the mixture and swirl around and cook for 1 minute per side. Repeat if more cakes are wanted.
Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil 1 cup finely chopped fresh flat-leaf parsley 4 cloves garlic, finely chopped 1 cup extra-virgin olive oil Salt and freshly ground black pepper 2 roasted red bell peppers, peeled, seeded and diced 1/2 cup pitted and coarsely chopped nicoise olives 2 cloves garlic, finely chopped 1/4 cup aged sherry vinegar 1/4 cup extra-virgin olive oil 2 teaspoons honey 1 tablespoon finely chopped fresh thyme leaves 1/4 cup chopped fresh flat-leaf parsley Pinch salt and freshly ground black pepper 1/4 cup canola oil 6 cloves garlic, peeled 1 yellow pepper, roasted, peeled and seeded 2 yellow tomatoes, halved 1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped 1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped 1 slice white bread, crust removed, cut into small cubes 1/2 cup white wine vinegar 1/4 cup toasted whole almonds 1 tablespoon honey Salt and freshly ground black pepper 1 tablespoon coriander seeds 1 tablespoon fennel seeds 2 crushed garlic cloves 1 orange, juiced, flesh reserved 1 lemon, juiced, flesh reserved 1 tablespoon black peppercorns Splash Spanish wine (recommended: Albarino) 4 (6-ounce) wild striped bass fillets, skin-on Canola oil Salt and freshly ground black pepper Parsley leaves, for garnish Instructions: For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes. For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper. For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through. Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.
Bruschetta in a Classic Method 2 large slices of good quality bread, toasted Cut clove of peeled garlic About 1/2 cup very thinly sliced mushrooms or chopped fresh tomatoes, or roasted eggplant Slices Extra virgin olive oil Salt and freshly ground black pepper Chopped parsley Instructions: Right after toasting, rub the bread with garlic and cover it with mushrooms. Drizzle with oil, season with salt and pepper and garnish with parsley.
Chargrilled Oysters 1 pound (4 sticks) salted butter 1/2 cup minced garlic 1/4 cup chopped fresh parsley 1 tablespoon Worcestershire sauce 1/4 medium lemon 1 teaspoon Creole seasoning 1 dozen medium oysters on the half shell 12 tablespoons grated Parmesan Instructions: Preheat a barbecue pit or grill for cooking over medium heat. Melt butter in a pot. Add garlic, parsley, Worcestershire sauce, lemon wedge and Creole seasoning and stir until mixed. Cook oysters on the barbecue pit or grill for 1 minute, then add a tablespoon of the sauce to each oyster. Cook until the sauce bubbles, then add 1 tablespoon Parmesan to each oyster and another tablespoon of sauce. Cook until cheese melts.
Red Velvet Lava Cakes Coconut oil cooking spray, for spraying the muffin tin 2 tablespoons granulated sugar, plus more for dusting the muffin tin 6 ounces semisweet chocolate 6 tablespoons unrefined coconut oil 1/3 cup all-purpose flour 1/8 teaspoon (pinch) fine salt 2 large eggs plus 2 large egg yolks 2 teaspoons red gel food coloring 3 ounces cream cheese, at room temperature 1 1/2 teaspoons vanilla extract Powdered sugar, for dusting Instructions: Preheat the oven to 425 degrees F. Spray 6 cups of a standard muffin tin with the cooking spray, sprinkle with granulated sugar to cover the entire cup and dust off any excess. This will prevent the lava cakes from sticking. Set aside. Melt the chocolate and coconut oil together in a double boiler, 5 to 7 minutes. Remove from the heat, add the flour and salt and stir until combined. Whisk the eggs and egg yolks together in a small bowl and slowly add to the chocolate mixture. Stir in 1 teaspoon of the red food coloring. In a small bowl, beat together the cream cheese, granulated sugar, vanilla extract and remaining 1 teaspoon red food coloring. Spoon the filling mixture into a disposable pastry or icing bag and make a small cut when ready to fill. Using a heaping 1/4-cup scoop, divide the lava cake mixture among the prepared muffin cups. Fill the centers with about 1 1/2 tablespoons of the cream cheese mixture. Bake until the edges are firm but the centers are not set, 9 to 11 minutes. Cool for 2 to 3 minutes, invert and sprinkle with powdered sugar. Serve immediately. (To make ahead, bake for 8 minutes, invert and rewarm in the microwave for 1 minute. Dust with powdered sugar.)
MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini 4 tablespoons olive oil 1 1/2 pounds yellow onions, sliced 5 pounds white button mushrooms, cut into quarters Salt 2 cups orange juice 1 cup lime juice 1/3 cup red chili powder 3 cups chicken stock 1/2 cup honey 4 pounds green zucchini, sliced lengthwise into 3 pieces 4 pounds yellow zucchini, sliced lengthwise into 3 pieces 1 tablespoon ground cumin 1 cup chopped cilantro leaves 8 ounces fresh goat cheese Instructions: Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste. Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat. Heat a grill or grill pan to medium. Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.
Chocolate Covered Peanut Candy Bar 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1 (12-ounce) bag milk chocolate chips Instructions: Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, \paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.
Provencal Tuna Sandwiches 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar Kosher salt and freshly ground pepper 1/2 small red onion, thinly sliced 4 8-inch-long pieces French or Italian bread, split open 1 clove garlic, halved 3 large plum tomatoes, cored (1 halved, 2 thinly sliced) 2 6-ounce jars tuna in olive oil (preferably Italian), lightly drained 1 red bell pepper, cut into thin strips 1/2 English cucumber, thinly sliced 1/4 cup packed fresh parsley 2 tablespoons capers, drained Instructions: Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside. Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms. Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.
Herbed Spaetzle 2 eggs 1/2 teaspoon kosher salt 2 cups all-purpose flour 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 teaspoon minced garlic 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh marjoram Kosher salt and freshly ground black pepper 1/4 cup white wine Parmesan, grated, for garnish Instructions: In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky. Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm. Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.
DUTCH OVEN POTATOES 1 tablespoon unsalted butter, plus 3 tablespoons unsalted butter 2 pounds baking potatoes, like russets, scrubbed 1/2 cup grated Parmesan 2 cups dried fruit mix 2 cups heavy cream Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Use a 8 by 8-inch baking dish or one of similar size, and butter the bottom and sides with 1 tablespoon butter. Wash potatoes and thinly slice them, using a mandolin, to approximately 1/16-inch thick. Layer 1/5 of the sliced potatoes into the baking dish, making 2 thin layers of potatoes overlapping. Sprinkle with 2 teaspoons of the Parmesan cheese. Top with 1/2-cup fruit, salt, pepper and 1/2 cup cream. Repeat this step 4 more times, ending with the potatoes. Top the potatoes with the remaining cream and the 3 tablespoons of the butter cut into small pieces. Sprinkle with the rest of the cheese. Cover the pan with foil and bake for 2 hours. Uncover the pan and bake for an additional 15 minutes until lightly browned the top. For a darker brown place the potatoes under the broiler for a few minutes. Remove the potatoes from the oven and let them sit for 15 minutes before serving. Cut into squares with a sharp knife.
Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette 1/2 small shallot, finely chopped 1 teaspoon Dijon mustard 1 teaspoon honey 1 tablespoon balsamic vinegar Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 head radicchio, cut into 8 wedges 16 large shrimp, peeled and deveined 1/4 cup fresh parsley leaves Instructions: Prepare a grill for medium heat. Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper. Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes. Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side. Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.
European Peanut Butter Chocolates 3/4 cup sugar 3/4 cup plus 2 tablespoons hazelnuts, blanched 3/4 cup plus 2 tablespoons almonds, blanched 3 cups roasted peanuts 120 grams cocoa butter (1/2 cup) 4 ounces bittersweet chocolate, chopped 2 pinches salt 16 ounces milk chocolate, tempered Instructions: Place the sugar in a heavy-bottomed saucepan over medium-high heat. Add just enough water to give the sugar a wet sand consistency. Cook until caramelized. Add the hazelnuts and the almonds and mix with a wooden spoon until coated. Cook until everything is nicely coated and caramelized (dark in color). Remove from the heat and pour onto a sheet of parchment paper. Allow the mixture to cool for a few hours. When cooled, use a food processor to break up the caramelized nuts. Add the peanuts to the food processor and grind until the nuts release their oils and form a paste with the consistency of smooth, old-fashioned peanut butter. Using a double boiler, melt the cocoa butter until completely smooth. Combine the cocoa butter with the chopped bittersweet chocolate until tempered. Mix the chocolate cocoa butter into the nut paste. Add the salt and mix until combined. Pour the mixture onto a plastic wrap-lined sheet pan. Allow to set for a few hours or overnight. When cooled, use an offset spatula to coat the top of the mixture with the milk chocolate. This will be the top of the finished candy so make this layer of milk chocolate a little thicker than you will on the bottom layer. When the chocolate has set, cover with parchment paper and flip over to expose the uncoated side. Using an offset spatula, coat this side of the mixture with milk chocolate. When the chocolate has set, use a sharp chef's knife or a rolling cutter to cut into the desired sized pieces. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. From Dessert Circus, Extraordinary Desserts You Can Make at Home, . by Jacques Torres.
Washington Apple Bites 1 1/2 cups ultra fine sugar 3 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1 vanilla bean 1 1/2 cups flour 1/2 cup cornstarch 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups buttermilk 1/2 cup heavy cream 3/4 cup vegetable oil 2 eggs 1 apple, peeled and diced (recommended: Honeycrisp) 2 cups draft apple cider (recommend: Spire) 1/4 cup brown sugar 1 1/2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 apple, peeled and diced (recommend: Honeycrisp) 1 apple, peeled and diced (recommend: Honeycrisp) Cinnamon-sugar, for dusting 1 pint heavy cream 1/8 teaspoon ground nutmeg 1 tablespoon honey 2 tablespoons mascarpone Vegetable oil, for greasing pan Instructions: For the batter: Combine the sugar, cinnamon, and allspice in a plastic container with a lid. Cut the vanilla bean in half lengthwise and scrape the seeds into the sugar mixture, and then whisk to combine. Cut the leftover vanilla pod pieces into small sections and bury in the sugar. Close the lid and shake a few times. Leave the vanilla sugar mixture overnight to enhance the flavor. Mix the flour, cornstarch, salt, baking soda, and baking powder in a medium bowl. In a large liquid measuring cup, mix the buttermilk, heavy cream, and oil. Crack the eggs and separate the whites into a medium bowl and deposit the yolks into the buttermilk mixture. Using a whisk, whip the egg whites until soft peaks begin to form. Add 2 tablespoons of the vanilla sugar and continue whisking until soft peaks form. Pour the buttermilk mixture into the dry ingredients and whisk until it is just mixed (the batter should be slightly lumpy). Using a spatula, slowly fold in the whipped egg whites until just incorporated. Place the batter in the refrigerator until ready to use. For the apple dipping sauce: Boil the draft cider and brown sugar in a saucepan until the sugar dissolves. Stir in the cornstarch, cinnamon, and nutmeg and whisk until combined. Add the diced apples and simmer until the apples are cooked through. For the whipped cream: Whip the cream in a small bowl with a hand mixer, and add the honey and nutmeg. When the cream begins to set, add the mascarpone and continue mixing until whipped. Heat up the aebleskiver pan or waffle iron, if using, over medium heat. Brush each slot in the pan with vegetable oil, and then add 1 1/2 tablespoons of the batter. Add some diced apples to the top of each slot. When the mixture begins to bubble, use a chopstick to turn the dough ball 1/4 turn. Continue with the 1/4 turns until the dough is cooked through. Remove from the pan into a bowl of cinnamon-sugar and toss to coat. Serve with the apple pie dipping sauce topped with the whipped cream.
Mashed Cauliflower and Cheese 1 large head cauliflower, finely chopped (about 2 pounds) 1 cup chicken stock 2 tablespoons roasted garlic Kosher salt and freshly ground black pepper 1/4 cup whole milk 1 cup shredded sharp Cheddar 1/4 cup reduced-fat sour cream 2 tablespoons chopped chives Instructions: Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.
Cranberry Bean Pasta Fagioli 5 tablespoons extra-virgin olive oil, plus more for drizzling 5 cloves garlic, smashed 1 small onion, roughly chopped 1/4 teaspoon red pepper flakes, or more to taste 1 teaspoon finely chopped fresh rosemary 1 2-ounce piece pancetta (optional) 5 canned whole San Marzano tomatoes, crushed by hand Kosher salt 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight) 2 bay leaves 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping 2 cups small pasta, such as shells or ditalini 1 bunch kale, stems and ribs discarded, leaves chopped 1/4 cup roughly chopped fresh parsley Freshly ground pepper Instructions: Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.) Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.
Napa Sunset Cocktail 1 bottle rose Champagne or sparkling wine 1 quart orange juice Instructions: In a Champagne glass, pour equal parts orange juice and rose Champagne.
Vegetable Meatloaf with Balsamic Glaze 2 tablespoons extra-virgin olive oil 1 small zucchini, finely diced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 5 cloves garlic, smashed to a paste with coarse salt 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 large egg, lightly beaten 1 tablespoon finely chopped fresh thyme 1/4 cup chopped fresh parsley 1 1/2 pounds ground turkey (90 percent lean) 1 cup panko (coarse Japanese breadcrumbs) 1/2 cup freshly grated Romano or Parmesan cheese 3/4 cup ketchup 1/4 cup plus 2 tablespoons balsamic vinegar Instructions: Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool. Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Steak Pizzaiola Pasta 7 ounces fusilli pasta (about 21/2 cups) 1 pound skirt steak, halved crosswise Freshly ground pepper 2 tablespoons extra-virgin olive oil 4 ounces baby bell peppers (4 to 6 peppers), quartered lengthwise, stems and seeds discarded 1 red onion, thinly sliced 3 cloves garlic, sliced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup dry white wine 1 1/2 cups chopped tomatoes from a box (such as Pomì) 1 cup torn fresh basil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, season the steak with salt and pepper. Heat a large skillet over high heat until very hot. Add 1 tablespoon olive oil. Add the steak and cook until well browned, about 4 minutes per side for medium rare. Remove to a plate and tent loosely with foil. Add the remaining 1 tablespoon olive oil to the skillet along with the bell peppers, red onion, garlic, oregano, red pepper flakes and 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine and cook until almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup water. Bring to a simmer and cook until the sauce is thickened, about 5 minutes. Add the pasta and any steak juices to the sauce; toss until warmed through, about 1 minute, adding the reserved cooking water as necessary to loosen. Season with salt and pepper and stir in 3/4 cup basil. Divide among bowls. Thinly slice the steak and serve on the pasta. Top with the remaining 1/4 cup basil.
Orecchiette with Summer Squash Kosher salt 2 heaping cups orecchiette (about half of a 16-ounce box) 5 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, thinly sliced 3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise 1/2 cup grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander. Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes. Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt. Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan.
Warm Bacon and Shallot Vinaigrette 4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips 1/2 cup finely minced shallots 1/3 cup sherry vinegar 2 tablespoons whole-grain mustard 1/2 cup extra-virgin olive oil 1 tablespoon finely minced fresh tarragon Kosher salt and freshly cracked black pepper 6 cups dandelion greens 1/2 cup crumbled goat cheese Instructions: Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper. Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.
Beer-Battered Fish and Loaded Beer Cheese Chips Two 12.5-ounce packages frozen beer-battered cod One 28-ounce package frozen shoestring fries 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons mustard powder Kosher salt 3/4 cup beer 1/2 cup half-and-half Dash hot sauce 2 cups grated Cheddar 3 tablespoons chopped chives Lemon wedges, for serving Malt vinegar, for serving Instructions: Position oven racks in the top and bottom third of the oven and preheat to 425 degrees F. Arrange the cod in a single layer on a baking sheet. Arrange the fries in a single layer on a second baking sheet. Bake, tossing the fries and rotating the baking sheets front to back and top to bottom halfway through, until the cod and fries are golden and crispy, about 16 minutes. Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour, smoked paprika, mustard powder and 1/2 teaspoon salt. Whisk in the beer, half-and-half and hot sauce and bring to a simmer; simmer, until slightly thickened, about 5 minutes. Remove from the heat and stir in the Cheddar until melted. Divide the cod and fries among 4 plates. Drizzle the fries with half the sauce and sprinkle with the chives. Serve with lemon wedges, malt vinegar and the remaining sauce on the side.
Sunny's Chocolate PB and J Shake 3 cups chocolate ice cream 1/2 cup creamy peanut butter 1/4 cup chocolate or plain milk Strawberry or raspberry jam, loosened, for serving Whipped cream, for garnish Chopped peanuts, for garnish Maraschino cherries, for garnish Instructions: In a blender, add the ice cream, peanut butter and milk and blend until smooth. Drizzle jam on the inside of 2 glasses. Pour the shake in and top with whipped cream, chopped peanuts, more jam and a cherry.
Puree of Red Kidney Beans and Roasted Garlic 1 1/2 cups dried red kidney beans, soaked overnight in cold water to cover generously 1 onion, peeled, cut in half and stuck with 2 cloves 1 bay leaf 1 1/2 teaspoons salt 1/2 teaspoon pepper 4 plump heads of garlic 1/2 cup extra virgin olive oil Instructions: Preheat oven to 350 degrees. Drain and rinse beans. Place in medium large pot with onion, bay leaf, and enough water to cover by 2 inches. Bring to a boil, reduce to barely a simmer, cover and cook very gently 30 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper, and a little more water if water in pot does not cover beans, cover, and continue cooking 3050 minutes, until the beans are very soft. Drain beans, reserving cooking liquid. Discard onion halves and bay leaf. Meanwhile, slice off 1-inch from the pointy end of each garlic head. Place garlic heads, cut side up, in center of large sheet of foil. Drizzle over 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt. Bring ends of foil up and fold foil over to close. Roast in oven for one hour until soft and golden. Unwrap foil and allow garlic to cool. When cool, hold each head over blender and squeeze gently to extract the soft pulp. Discard garlic skins. Add 1/2 cup bean cooking liquid and puree until smooth. Add cooled beans and puree, scraping down sides frequently and adding more cooking liquid if necessary, until smooth but still fairly thick. Drizzle in olive oil with machine running and puree until satiny. Taste and adjust seasoning. Serve.
Once a Year Cherry Pie 2 cups all-purpose bleached flour 1/3 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces 2 large eggs Sweet Dough for a 2-crust pie, recipe follows 3 pints fresh sour cherries, stemmed, rinsed and picked over 3/4 cup sugar 3 tablespoons cornstarch 3 tablespoons water 1 teaspoon almond extract 1/4 teaspoon ground cinnamon 2 tablespoons unsalted butter 1 egg well beaten with a pinch of salt 1 teaspoon sugar for finishing the top of the pie, optional One 9-inch Pyrex pie pan Instructions: In a food processor, combine flour, sugar, salt and baking powder in bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Add butter to work bowl and pulse about 15 times until mixture is fine and powdery and resembles coarse ground cornmeal and no large pieces remain. Add the eggs and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into 2 equal disks. Sandwich the disks of dough between two pieces of plastic wrap and press into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. To make the filling, pit the cherries over a bowl. Slash the side of each one with a stainless steel paring knife and squeeze gently to extract the pits. Put the cherries in the bowl as they are pitted. When all the cherries have been pitted drain the juices from the bowl into a non-reactive saucepan and add 1 cup of the cherries and the sugar. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid--about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the cherry and sugar mixture into it. Return to the pan and cook, stirring constantly, over low heat, until it comes to a boil thickens and becomes clear. If it does not become clear, continue to cook over low heat an additional few minutes until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the cherries then add the remaining cherries. Set racks at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a diagonal lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top the pie with sugar. Place the pie in the oven an and lower the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack. Serve wedges of pie alone or with ice cream. Keep the pie at room temperature on the day it is baked. For longer storage, refrigerate the pie well wrapped in plastic. To reheat remove the plastic and bake the pie at 350 degrees for about 15 minutes before serving.
Bamya 1 pound boneless lamb stew meat, cut into 1-inch pieces (see Cook's Note) 2 teaspoons Lebanese seven spice 3 tablespoons olive oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 cup lightly packed fresh cilantro leaves and tender stems, chopped One 14-ounce bag frozen small okra (see Cook's Note) Kosher salt One 14-ounce can diced tomatoes 2 tablespoons tomato paste Juice of 1 lemon Instructions: Mix the lamb with 1 teaspoon seven spice blend in a large bowl, tossing to coat, and set it aside. Heat 1 tablespoon of the olive oil in a Dutch oven or heavy-bottom pot over medium heat. Add the lamb to the pot and sear until brown on all sides, stirring occasionally, about 7 minutes. Remove the lamb from the pot and set it aside. Heat 1 tablespoon of olive oil in the same pot over medium heat. Saute the onion until tender and golden brown, about 5 minutes. Add in the minced garlic and cilantro and stir to combine. Add the remaining 1 tablespoon of olive oil and the okra. Stir in 1 teaspoon kosher salt, the remaining 1 teaspoon of seven spice and add the browned lamb. Add in the diced tomatoes, tomato paste and 3 cups of water. Cover and cook the stew over medium heat until the lamb is fully cooked, 30 to 40 minutes. Add the lemon juice to the stew right before serving. Taste and adjust the seasoning with more salt.
Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg Cooking spray 1 bunch asparagus 4 small red potatoes, quartered Salt and ground black pepper 4 (4-ounce) boneless lamb loin chops, trimmed of fat 1 tablespoon olive oil 2 leeks, rinsed and chopped 1 cup prepared plum sauce 2 tablespoons prepared plum preserves 1 tablespoon chopped fresh rosemary leaves 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1 teaspoon Dijon mustard 1 hard-boiled egg, shelled and diced Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown. Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan. In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium. In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.
Chicken Enchiladas with Green Sauce and Long-Grain Rice 2 tablespoons olive oil 1/2 large onion, sliced 2 cloves garlic, minced 2 boneless chicken breasts, thinly sliced 1/2 green bell pepper, sliced 1/2 red bell pepper, sliced 1 teaspoon dried chili flakes 2 cups Green Sauce, recipe follows 8 to 10 corn tortillas 1 cup oil 3 cups shredded Cheddar/mozzarella mix 1/4 cup chicken broth 1 roasted Anaheim chile, skin removed, stemmed and seeded, roughly chopped 7 tomatillos, roughly chopped 1 garlic clove 1 teaspoon dried oregano 1 teaspoon salt 1 tablespoon white pepper 3 cups water 2 cups long-grain rice 1/2 cup roughly chopped cilantro leaves 1/2 lime, juiced Instructions: Preheat oven to 350 degrees F. In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until chicken is a nice golden brown. Turn the heat up a touch and add the bell pepper slices and dried chili flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl. In a small skillet add 1 cup oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 1 cup of Green Sauce on bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice. For the Green Sauce: Pulse all ingredients in a food processor until a nice salsa consistency is reached. For the Rice: Pour 3 cups of hot water in a large saucepan and bring to a boil. Rinse the rice well in a bowl under cold water and drain. This will remove surface starch and will be less sticky. Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes. Add fresh cilantro and lime juice and serve.
Spatchcocked and Roasted Cornish Game Hen with Green Mojo and Mashed Citrus Sweet Potatoes 1 teaspoon coriander seeds 1 teaspoon cumin seeds 2 teaspoons garlic powder Kosher salt and freshly ground black pepper 1 Cornish game hen, spatchcocked Olive oil, for drizzling 1/4 cup olive oil Juice of 2 limes 1 bunch fresh cilantro tops (about 1 packed cup) 1 clove garlic 1 serrano pepper, seeded Salt and pepper Mashed Citrus Sweet Potatoes, recipe follows 2 sweet potatoes, peeled and chopped 1/2 cup chicken stock, plus more as needed 1 to 2 tablespoons honey 1 tablespoon fresh thyme, chopped Zest and juice of 1 lemon Zest and juice of 1 small orange, such as Cara Cara Kosher salt and freshly ground black pepper Instructions: For the Cornish game hen: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet. Toast the coriander and cumin seeds in a small skillet over medium heat until fragrant, a few minutes. Grind in a spice grinder. Combine half of the ground spices, the garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Reserve the remaining ground spices. Pat the hen dry with paper towels and season all over with the spice mixture. Drizzle with olive oil and place, skin-side up, on the prepared baking sheet. Roast until cooked through, 35 to 45 minutes. Cut the hen in half. For the green mojo: Combine the olive oil, lime juice, cilantro, garlic, serrano and the reserved ground cumin and coriander in a high-powered blender. Blend until bright green and smooth. Season with salt and pepper. Pour the sauce over the hen and serve with Mashed Citrus Sweet Potatoes. Place the sweet potatoes in a medium saucepan and cover by 1 inch with water. Bring to a boil over high heat and season with salt. Turn down the heat and simmer until the potatoes are cooked through, 10 to 15 minutes. Strain the potatoes, then add them back to the pot to dry. Mash the potatoes in the pan. Add the chicken stock, honey, thyme, lemon zest and juice and orange zest and juice. Add more chicken stock if needed. Season with salt and pepper.
Oven Baked Sweet and Savory Brown Rice 2 cups brown rice 6 cups vegetable stock 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon sea salt 1/2 teaspoon cracked black pepper 1/2 cup brown sugar 1 tablespoon minced fresh ginger 1 cup pitted and chopped fresh dates Instructions: Preheat the oven to 350 degrees F. Add the brown rice, vegetable stock, cinnamon, nutmeg, salt, pepper, brown sugar, ginger and dates to a metal baking pan and mix with your hands to make sure all of the ingredients are distributed evenly. Cover with aluminum foil and bake for 45 minutes to 1 hour. Remove the pan from the oven, transfer the rice to a serving bowl and serve.
Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette 4 ripe medium tomatoes Juice of 1/2 lemon 3 tablespoons mayonnaise 1 tablespoon white wine vinegar 1 teaspoon honey 1/8 teaspoon cayenne pepper Kosher salt 3 small boneless, skinless chicken breasts 4 thick slices sourdough bread 2 large ears corn 1 medium zucchini, cut lengthwise into long 1/2-inch-thick slabs 1 head romaine, shredded 1 cup fresh basil leaves, plus more for garnish 1 cup crumbled feta cheese Instructions: Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth. Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl. Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready. Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side. Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces. Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving. If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
Sauteed Walleye With Citrus Butter 4 6-oz. pieces walleye, skinned and cut in half 1 cup milk salt to taste Black Walnut Batter Mix, for dusting (recipe follows) 1 cup vegetable oil citrus Butter (recipe follows) 1 tsp. parsley, chopped for garnish 1/2-cup cracker meal 1/2-cup Fry Krisp batter mix 1/2-cup black walnuts, finely chopped BLACK WALNUT BATTER: Mix all ingredients together. 2 cloves garlic 1/2-cup butter, melted 1/3-cup orange juice 1/4-cup lemon juice 2 Tbs. soy sauce 2 tsp. lemon zest 2 tsp. orange zest Instructions: WALLEYE: Rinse walleye and soak in milk for 1 hour. Season fish with salt and dust in Black Walnut Batter Mix. Heat oil in large saute pan. Place fish in pan and cook until golden, approximately 5-6 minutes. Remove from pan. Serve with warm Citrus Butter and parsley garnish. CITRUS BUTTER: Place garlic and butter in blender and process until well blended. Transfer to bowl. Whisk in remaining ingredients.
Mixed Berry and Thyme Jam 1 pound medium strawberries, hulled and quartered (about 4 cups) 8 ounces blueberries (about 2 cups) 1 cup pure maple syrup 2 tablespoons fresh lemon juice (1/2 a large lemon) 2 tablespoons fresh orange juice 2 1/2 tablespoons chopped fresh thyme leaves Instructions: Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.
Italian Sub Salad 3 cups bread cubes 2 tablespoons extra-virgin olive oil 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar 3/4 cup fresh basil leaves, torn 1/2 cup sliced pitted Cerignola olives (black and green) 1/2 cup chopped jarred Peppadew peppers 1 large head romaine lettuce, shredded 2 ounces sliced mortadella, cut into thin strips 2 ounces sliced prosciutto, cut into thin strips 1 ounce sliced capicola, cut into thin strips 1 ounce sliced Genoa salami or hot soppressata, cut into thin strips 1 2-ounce piece aged provolone, shaved with a vegetable peeler Instructions: Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool. Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine. Add the croutons to the salad and toss. Divide among bowls.
Italian Pork and Vegetable Saute 3 scallions, white and green parts, thinly sliced 1 lb. boneless pork sirloin chops, cut into 1-in. cubes 2 tbsp. olive oil, divided 1-2 large diced bell peppers, cored and cut into 1/2-in. pieces 10 oz. cremini mushrooms, sliced Coarse salt Fresh ground black pepper 1 tbsp. all-purpose flour 1/2 c. dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice Instructions: Heat 1 tbsp. oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 min. Add mushrooms and cook, stirring often, until juices evaporate, about 5 min. Stir in scallions and cook until wilted, about 1 min. Transfer to plate. Season pork with 1/2 tsp. salt and 1/4 tsp. pepper. Add remaining 1tbsp. oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 min. Sprinkle with flour and stir with wooden spoon to coat pork. Add wine and 1/2 c. water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 min. Season with salt and pepper. Serve hot.
Quick Pan-Fried Kale 1 large bunch kale 3 tablespoons olive oil 4 cloves garlic, finely minced Kosher salt and freshly ground black pepper Pinch red pepper flakes Sesame oil, for drizzling Instructions: Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss. Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
Seared Rib Eye, Salsa Verde, Dirty Rice 2 large green tomatoes 1/4 cup fresh cilantro leaves 1/4 cup small diced yellow onion 2 tablespoons white balsamic 1 tablespoon minced garlic 1 tablespoon grapeseed oil 2 jalapenos, seeded Salt and freshly ground black pepper Salt and freshly ground black pepper 1 tablespoon grapeseed oil 1/2 cup small diced yellow onion 1 cup cooked black beans 2 tablespoons small diced carrots, previously boiled, semi-soft 1/2 cup tomato juice 3 cups cooked white or brown rice 1/2 cup celery leaves, tips only 1 tablespoon Cajun spice 2 tablespoons grapeseed oil Four 8-ounce rib eye steaks, trimmed 1 tablespoon sea or kosher salt 1 teaspoon freshly ground black pepper Instructions: For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge. For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice. For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.
Pomegranate Martinis 6 fluid ounces (3/4 cup) chilled gin (recommended: Tanqueray No. 10 gin) 1 lemon, juiced 1 orange, juiced 1/4 cup pomegranate syrup Pomegranate seeds, for garnish Instructions: In a medium pitcher or bowl, stir the gin, fruit juices, and syrup together. Divide among 4 martini glasses. Garnish with pomegranate seeds.
Feijoada (Brazilian Black Beans) 2 tablespoons olive oil Freshly ground black pepper 1 pound chorico sausage, sliced 1/4-inch thick 2 cups chopped onions 1 pound carne seca or other salted cured beef, soaked overnight and cubed 2 tablespoons chopped garlic 1 pound baby back spareribs, cut into individual ribs 2 bay leaves 1 pound black beans Salt 10 cups water 4 cups Sauteed collared or kale greens 4 cups cooked white rice Brazilian hot sauce Garnish: 1 orange, halved and cut into thin slices and Farofa, recipe follows 3 tablespoons butter 2 1/2 cups manioc flour Salt Instructions: In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa. In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.
Easy Slow-Cooker Sorghum 1 cup whole-grain sorghum Instructions: Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months.
Winter Pig 1 1/4 cup brown sugar 1/2 cup ground coffee, such as Caffe Vita 1/4 cup Aleppo peppers 1/4 cup salt, plus more 2 tablespoons ground black pepper 3 pounds pork belly, cut into 2-inch strips 2 bottles citrus or hoppy beer 8 ounces butter 10 apples, cut 3 hot peppers 2 bottles apple cider vinegar 1 small piece cinnamon stick Pinch caraway seeds Pinch celery seeds Pinch juniper berries Pinch peppercorns Pinch mustard seeds 4 ciabatta rolls 8 ounces Cheddar 1 bunch fresh mint Instructions: Preheat the oven to 275 degrees F. Mix together 1/4 cup sugar, the coffee, Aleppo peppers, salt and black pepper. Put the rub onto the pork belly strips and put into an oven-safe deep-dish pan. Submerge the pork fully with the beer. Cover and cook for 4 hours. For the preserves, melt the butter in saucepan, Add 5 of the apples, 1/2 cup of the sugar and some salt. Cook at a simmer for 2 hours 30 minutes. For the pickled apples, in a medium saucepan, place the hot peppers, vinegar, the remaining 1/2 cup sugar, the cinnamon, caraway, celery seeds, juniper berries, peppercorns and mustard seeds. Bring to a boil, then reduce the heat to a simmer and reduce the mixture for 30 minutes. Pour the mixture over the 5 remaining apples. Allow to sit for 1 hour. Then refrigerate. Then, assemble the sandwich! Take the ciabatta and cut in half. Build each sandwich with some apple preserves, Cheddar, pickled apples and then pork belly. Finish with fresh mint leaves. If the food items are cold, build the sandwiches except for mint, and put them in the toaster oven or oven for 10 minutes. Once warm, add the mint and enjoy.
Caribbean Cruise Punch 6 oz. Malibu Mango Rum 6 oz. Malibu Coconut Rum 8 oz. pineapple juice Instructions: 8 oz. pomegranate juice (to soften the sweetness of the liquor and the pineapple) Combine all ingredients and chill well. Float four orange slices in punch bowl as a garnish. Serve over ice.
Corn and Black Bean Quesadillas Freshly ground black pepper Handful of fresh cilantro, chopped Eight 8-inch round flour tortillas 8 ounces Monterey Jack cheese, shredded Pico de gallo, to serve, optional 1/4 teaspoon cumin 1 to 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, chopped fine One 15-ounce can black beans, drained and rinsed 1 cup cooked corn kernels (from 1 large ear) 3/4 teaspoon salt Instructions: Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes. Heat a 10-inch cast-iron skillet over medium heat. Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons. Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas. Serve topped with pico de gallo if desired. Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
Frosty the Palmer 4 ounces bourbon, infused with a black tea bag for 15 minutes 2 ounces limoncello 1 ounce simple syrup 8 ounces ice, shaved or finely crushed in a food processor, plus whole ice for chilling Spring fresh mint, for garnish Instructions: Pour the bourbon, limoncello and simple syrup into a shaker full of whole ice. Strain over the shaved ice in 2 glasses. Garnish with a mint leaf and serve with a spoon. Toast to the world's first-ever alcoholic Arnold Palmer snowcone.
Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy 1/4 cup white miso 1/4 cup mirin 1/4 cup sake 1/4 cup brown sugar 3 tablespoons rice vinegar 3 tablespoons soy sauce 1 (1-inch) piece ginger root, sliced 2 garlic cloves, minced 3 fillets sole Oil, to saute Jasmine Rice, recipe follows Orange Fennel Salad, recipe follows Braised Boy Choy, recipe follows 1/4 cup olive oil 1 tablespoon sliced ginger 1 cup jasmine rice 1 teaspoon black sesame seeds 1 bulb fennel 1/8 cup chopped orange segments 1 teaspoon minced garlic 1/8 cup olive oil 1 teaspoon sugar Salt and freshly ground pepper 1 tablespoon ginger oil 3 heads baby bok choy, cleaned 1/4 cup chicken stock 1 teaspoon soy sauce Instructions: In a medium sized bowl, combine all of the ingredients and stir to combine. Marinate the sole fillets in the mixture for approximately 1/2 hour. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. In a medium sized saute pan, heat oil over medium-high heat. Add the sliced ginger and fry the pieces until they are browned and crispy. In a small saucepan, bring 2 cups of water to a rolling boil. Add the rice to the pot and turn down the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. Before serving, stir the fried ginger and black sesame seeds into the pot. Clean and slice the fennel bulb into thin strips. In a medium sized bowl, combine all of the remaining ingredients. Mix the fennel strips into the bowl with the vinaigrette and toss everything together. Set aside. In a large saute pan, heat ginger oil over medium-high heat. Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil. Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender.
Garlic and Herb Grilled Sweet Potato Fries 6 large sweet potatoes Salt 5 tablespoons olive oil 6 cloves garlic, finely chopped 2 teaspoons finely chopped fresh thyme leaves 1/4 teaspoon red chili flakes 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly. Heat the grill to high. While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat. Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.
Chicken in Vinegar 3 1/2 pounds mixed chicken drumsticks and thighs Salt and pepper 3 tablespoons unsalted butter 1 head garlic, broken into unpeeled cloves 1 cup red wine vinegar 1 pound tomatoes, roughly chopped 1 tablespoon tomato paste 4 sprigs fresh thyme 4 sprigs fresh flat-leaf parsley 1 bay leaf 1 cup chicken stock Chopped fresh parsley leaves, as needed Instructions: Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate. Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm. Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.
Spicy Tuna Hand Rolls 1 1/4 cups sushi rice, rinsed 1 tablespoon rice vinegar (unseasoned) 1 tablespoon sugar Kosher salt 2 tablespoons sesame seeds, toasted 2/3 cup mayonnaise 2 tablespoons fresh lemon juice 3 to 4 teaspoons Sriracha (Asian chile sauce) 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon grated peeled ginger 3/4 pound ahi tuna (about 1 1/4 inches thick) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 6 sheets seaweed (nori) 1 avocado, pitted, peeled and thinly sliced 1 cucumber, cut into matchsticks 1 carrot, cut into matchsticks 1/2 bunch chives, cut into 3-inch pieces Pickled ginger, for serving (optional) Instructions: Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.) Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use. Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour. Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce.
Chocolate Chip Challah Bread 2 packets active dry yeast (4 1/2 teaspoons) 1/2 cup sugar, plus a pinch 7 cups all-purpose flour, plus more for dusting 1 tablespoon salt 2 large eggs 1/2 cup vegetable oil, plus more for the bowl 1 cup semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy. Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips. Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes. Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end. Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end. Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.
Avgolemono 18 eggs 12 cups plus 1/2 cup chicken broth 1 1/2 cups lemon juice 1 tablespoon salt 1 teaspoon white pepper 2 cups roasted chicken, shredded 1 1/2 cups cooked orzo 2 tablespoons chopped fresh dill Instructions: Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells. Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat. Lower the heat and hold at a simmer. Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time. When you have added about a quarter of the broth, stir the mixture back into the pot. Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes. (Be careful not to let the soup boil or the eggs will overcook and ruin it.) Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps. In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth. Bring to a simmer to warm the chicken, then strain off the broth. Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl. Ladle the soup into the bowls and serve immediately.
Honey Lemonade 1/2 cup hot water 3 tablespoons lemon juice 1 almost-empty 12-ounce honey bear jar Instructions: Combine the hot water and lemon juice in the honey bear jar and shake to combine. Serve over ice and allow to sit for 1 minute so the mixture cools. Serve immediately.
Spicy Chicken Stir-Fry 2 large boneless, skinless chicken breasts, thinly sliced Kosher salt and freshly ground black pepper 4 tablespoons canola oil 1 pound store-bought peeled and chopped butternut squash One 10-ounce bag frozen fire-roasted mixed peppers, thawed 2 cubes frozen minced ginger, such as Dorot, or 2 teaspoons minced fresh ginger 2 cups frozen shelled edamame, thawed 1/4 cup peanut satay sauce, such as Thai Kitchen 2 tablespoons soy sauce 1 tablespoon sriracha Juice of 1 lime 1/2 cup fresh cilantro leaves 1/4 cup chopped peanuts 4 cups cooked white rice, for serving Instructions: Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate. Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes. Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.
Crispy Chickpea Fritter Salad with Hummus Dressing 1 cup fresh parsley 1 onion, thinly sliced 3/4 teaspoon ground cumin Kosher salt and freshly ground pepper 1 14.5-ounce can chickpeas, drained, rinsed and patted dry 1 large egg, lightly beaten 1 1/2 cups panko breadcrumbs 1 1/2 pounds Campari or other small vine-ripened tomatoes, quartered 1 10-ounce container hummus 1 cup plain 2% Greek yogurt Vegetable oil, for frying 2 romaine lettuce hearts, chopped Instructions: Pulse half each of the parsley and onion, the cumin, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor to make a paste. Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole. Add the parsley mixture, egg and 1/2 cup panko; stir to combine. Refrigerate 10 minutes. Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside. Whisk the hummus and yogurt in another bowl to make a dressing. Put the remaining 1 cup panko on a baking sheet. Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball. Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat. Fry the falafel, turning often, until golden, about 6 minutes. Remove to a paper towel-lined plate to drain. Toss the lettuce with half of the hummus dressing in a large bowl. Top with the tomato mixture and falafel. Serve with the remaining hummus dressing.
Butternut Squash Ravioli: Agnolotti di Zucca 1 cup small dice butternut squash, roasted and fork mashed 1 cup ricotta 1/2 cup grated Parmesan, plus 2 tablespoons, flaked 1 orange, zested Salt Pepper Grated nutmeg 1 pound Spinach Pasta Sheets, recipe follows 1 egg, beaten 2 tablespoons butter 10 sage leaves 2 cups all-purpose flour 1 tablespoon salt 1 cup semolina flour 3 eggs 1 egg yolk 1 cup spinach, pureed Instructions: Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray. Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan. Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.
Pizza Bianca with Kale and Meatballs 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1 cup whole milk 1/8 teaspoon ground nutmeg 1 dried bay leaf 1 clove garlic, smashed and peeled 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Extra-virgin olive oil, for oiling the baking sheet and for drizzling One 1-pound ball pizza dough 3/4 cup coarsely grated whole-milk mozzarella 8 Classic Italian Turkey Meatballs, recipe follows, halved 1/2 cup finely grated Parmesan 2 medium leaves kale, ribs removed, coarsely chopped 1/2 teaspoon kosher salt 1 cup plain breadcrumbs 1/2 cup finely grated Parmesan 1/4 cup chopped fresh basil 1/4 cup chopped fresh Italian parsley 1/4 cup whole milk, at room temperature 1 tablespoon tomato paste 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 large eggs, at room temperature 2 cloves garlic, minced 1 small onion, finely chopped 1 pound ground dark turkey meat 1 pound spicy Italian turkey sausage links, casings removed Extra-virgin olive oil, for drizzling Instructions: For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes. Stir in the salt and pepper. Remove and discard the bay leaf and garlic. For the pizza: Preheat the oven to 450 degrees F. Oil a heavy nonstick 16- by 10-inch baking sheet with olive oil. Using fingers, spread the dough over the prepared baking sheet into a rectangle shape. Drizzle the dough with olive oil. Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top. Sprinkle with the Parmesan. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Drizzle with olive oil and sprinkle with salt. Bake until the kale is crispy, 10 minutes longer. Cut into squares and serve. Preheat the oven to 400 degrees F. In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
Sunny's Easy Cookie Butter Hot Chocolate 1/2 cup semisweet mini chocolate chips 2 tablespoons cookie butter 2 tablespoons light brown sugar Pinch of kosher salt 1/2 cup half-and-half 1 1/2 cups almond milk 1/4 cup bourbon Cinnamon sugar, for topping Instructions: For the base: In a medium saucepot on medium heat, add the chocolate chips, cookie butter, brown sugar and a pinch of salt. Heat, stirring, until the cookie butter and chocolate begin to melt, then slowly whisk in the half-and-half in parts to make a tight slurry. Continue to whisk until the mixture loosens and the half-and-half is completely incorporated. For the finish: Raise the heat to medium high and whisk in the almond milk and bourbon. Cook until the entire pot is warm. Remove and serve in a mug with a dash of cinnamon sugar, or over ice as a chilled drink.
Creamy Mushroom Spaghetti Salt 1 pound whole-wheat or whole-grain spaghetti 1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market 1/3 cup extra-virgin olive oil, eyeball it 2 leeks 3 to 4 cloves garlic, finely chopped Freshly ground black pepper 2 tablespoons finely chopped fresh thyme leaves 1/2 cup dry white wine 1/2 cup cream Grated Parmigiano-Reggiano or Romano, for topping Instructions: Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente. Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms. Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes. While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel. Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
Nectarine-Rosemary Soda 3/4 cup raw sugar, such as Sugar in the Raw, or pure cane sugar 3 sprigs rosemary One 3-inch piece orange zest 1 very ripe nectarine, peeled, pitted and mashed to a puree Club soda or sparkling water, cold 4 orange slices or half-moons, for garnish Instructions: Combine the sugar and 1 cup water in a saucepan over high heat. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add the rosemary and orange zest; let cool to room temperature. Transfer to a lidded container and refrigerate for at least 2 and up to 24 hours. (The longer it sits, the stronger the flavor.) Remove the rosemary and orange zest from the syrup, and discard. Fill four 8-ounce glasses with ice; add to each 2 tablespoons of the nectarine puree and 2 tablespoons of the rosemary syrup. Fill to the top with club soda or sparkling water and garnish with an orange slice. (Save any remaining syrup for another use.)
Pernil al Horno One 16- to 20-pound pork leg with skin 1 cup white cooking wine 1 cup Worcestershire sauce 1/4 cup yellow mustard 2 tablespoons kosher salt 1 cup minced garlic 2 onions, chopped 2 green bell peppers, chopped 2 red bell peppers, chopped 4 rosemary stalks, leaves chopped 2 bay leaves 4 1/2 cups chicken stock 2 1/4 cups white cooking wine Instructions: For the pork and liquid mix: Begin by taking a chef's knife to slice and pull back the skin of the pork leg. Then whisk the wine, Worcestershire, mustard and salt in a bowl until blended. Using a kitchen syringe, inject the liquid mixture around the bone, leaving 1/3 cup to add with the chopped mix. For the chopped mix: Whisk the garlic, onions, bell peppers, rosemary and bay leaves with the leftover liquid mix. Then take a paring knife to make small cuts intermittently on the leg. Once you have completed 20 to 25 holes (depending upon the size of the leg), stuff each hole with the chopped mix. Place the skin back over the leg and then transfer to a deep dish to marinate in the fridge for a minimum of 12 hours. Preheat the oven to 350 degrees F. For the cooking liquid: Add the chicken stock and wine to the pork in a deep roasting pan. Cook 1 hour per every 2.2 pounds, 7 to 10 hours.
Samoa No-Bake Cheesecake Pie 30 caramel and toasted coconut cookies, such as Samoas® (Two 7.5-ounce boxes) 2 tablespoons unrefined coconut oil, melted One 1/4-ounce package unflavored gelatin Two 8-ounce packages cream cheese 1 cup low-fat buttermilk 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract Pinch of kosher salt 1/4 cup prepared dulce de leche 1/4 cup semi-sweet chocolate chips 3 tablespoons heavy cream Instructions: For the crust: Put 20 cookies in a resealable plastic bag and crush into fine crumbs (a few larger crumbs are fine) with a rolling pin. Add the coconut oil to the bag, seal and use your hands to mix the oil into the cookies. Press the mixture into the bottom and up the sides of a 9-inch pie plate to make a crust. Refrigerate while you make the filling. For the cheesecake: Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted. Combine the cream cheese, buttermilk, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process. Pour the cream cheese mixture into the crust and spread evenly with an offset spatula. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. For the topping: Put the chocolate chips in a small microwave-safe bowl. When you are ready to assemble the pie, microwave the dulce de leche in a second small microwave-safe bowl until it is loose enough to drizzle, 30 seconds to 1 minute. Microwave the heavy cream in a third small microwave-safe bowl until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and allow to sit for 1 minute. Stir until completely smooth. The sauce will thicken as it cools slightly. Use a serrated knife to cut the remaining cookies in half cross-wise. Drizzle the chocolate sauce and caramel sauce on the cheesecake. Decorate with the cookies halves.
Sweet Irish Soda Bread 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons cold unsalted butter 2 tablespoons cold vegetable shortening 1 egg, beaten 1 cup buttermilk 1 cup currants 2 tablespoons toasted caraway seeds 1 tablespoon melted butter 1 tablespoon sanding sugar Instructions: Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place the dough into a lightly greased loaf pan. Score the top of the loaf with a very sharp knife. Brush the top of the loaf with melted butter. Sprinkle with sanding sugar. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
Smoked Salmon Tea Sandwich 8 ounces cream cheese, softened to room temperature 2 tablespoons heavy cream 1/4 cup chopped fresh dill 1/2 teaspoon finely grated lemon zest 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 24 slices mini pumpernickel bread 6 slices ( about 4 ounces) smoked salmon, halved Instructions: Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined. Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
Blue Corn Muffins 3/4 cup unsalted butter 1/3 cup sugar 4 large eggs 1/2 cup milk 1 to 2 fresh jalapenos, minced 3/4 cup grated mild Cheddar 3 ounces cream cheese or fresh, mild goat cheese 1 cup all-purpose flour 1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 tablespoons poppy seeds 24 (4-inch) strips of fresh or dried corn husks Instructions: Preheat the oven to 375 degrees F. Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end. Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Watermelon Gimlet 1 cup sugar 3 to 4 large watermelon chunks, cut into 1 1/2-inch cubes, plus a thin triangular watermelon slice for garnish 2 cups ice 2 ounces gin or vodka 3/4 ounce fresh lime juice (about 1 lime) Instructions: For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and let cool to room temperature. Refrigerate in an airtight container for up to 2 weeks. For the gimlet: Add the watermelon to a cocktail shaker and muddle. Fill the shaker with the ice. Pour in the gin or vodka, lime juice and 3/4 ounce of the simple syrup (about 1 1/2 tablespoons). Shake well and strain into a chilled martini glass. Garnish with the watermelon slice.
Chicken-Green Chili Straws with Jalapeno-Honey Dip Cooking spray 1 1/2 cups cooked chicken thigh meat, chopped 1/2 cup sour cream 1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento) 1 (4-ounce) can diced green chiles 2 tablespoons chopped fresh cilantro leaves 1 teaspoon ground cumin 1 package egg roll wrappers 1 cup honey 3 tablespoons chopped pickled jalapenos 1 tablespoon cider vinegar Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place \straws\ on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown. Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.
Mini Memphis Burgers 1 medium red onion, sliced 1 pound lean ground beef 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 to 15 small potato rolls, split in 1/2 Mustard sauce, recipe follows 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper Instructions: Preheat a flat top grill pan to high heat. Add sliced onion to grill pan and cook until tender, about 10 minutes. In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across. Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce. Mix all ingredients in a mixing bowl.
Cocoa Blackened Steak with Marcona Almond Romesco 4 leeks, cleaned and root ends intact 2 tablespoons cocoa nibs 2 tablespoons olive oil 1 tablespoon red wine vinegar Smoked flaky sea salt 100 grams (7 tablespoons) smoked paprika 25 grams (1 2/3 tablespoons) dark cocoa powder 25 grams (1 2/3 tablespoons) onion powder 20 grams (1 1/3 tablespoons) ground cumin 20 grams (1 1/3 tablespoons) garlic powder 20 grams (1 1/3 tablespoons) smoked flaky sea salt, such as Maldon 20 grams (1 1/3 tablespoons) sugar 1 tablespoon instant ground coffee 4 bone-in rib eyes, each 1 1/2-inches thick 400 grams (14 ounces) piquillo peppers 100 grams (1/2 cup) olive oil 1/2 cup chopped white chocolate 1/2 cup sun-dried tomatoes 1/4 cup sherry vinegar 1 tablespoon smoked paprika 15 grams or 2 1/2 teaspoons kosher salt 6 cloves garlic 200 grams (8 ounces) Marcona almonds, toasted Neutral cooking oil Instructions: For the leeks: Preheat the oven to 475 degrees F. Line a baking sheet with a wire rack. Put the whole leeks on an unlined sheet tray and bake, flipping halfway through, until completely charred, about 20 minutes. Allow to cool to the touch. For the cocoa blackened steak: Combine the smoked paprika, cocoa powder, onion powder, cumin, garlic powder, smoked salt, sugar and coffee in a bowl. Divide the mixture between the each of the rib eyes and let sit for 15 minutes. For the leeks: Once the leeks are cool to the touch, remove the outer layers, revealing the soft leeks inside. Finely chop the leeks and add to a bowl. Add the cocoa nibs, olive oil and red wine vinegar and season with the smoked sea salt. Taste and adjust the seasoning. For the Marcona almond romesco: Blend the peppers, olive oil, white chocolate, tomatoes, sherry vinegar, smoked paprika, salt and garlic in a blender until smooth. Add the almonds to a food processor and pour over the blended sauce. Pulse until coarse, not smooth. Heat a 14-inch cast-iron skillet over medium-high heat. Add 2 tablespoons cooking oil and the steaks and cook on both sides until evenly charred, about 7 minutes per side, searing in batches if needed. Remove from the skillet and put on the rack on the sheet tray. Let rest for 10 minutes before slicing. Serve the steak alongside the romesco and the leek condiment.
Mini Date-Nut Snowballs 1 1/2 tablespoons unsweetened shredded coconut 3 1/2 ounces pitted dried dates (about 14) 15 small raw almonds 1/4 teaspoon ground cinnamon Pinch of kosher salt Instructions: Spread the coconut on a plate. Put the dates, almonds, cinnamon and salt in a food processor and process until finely chopped. Form rounded 1/2 teaspoonfuls of the mixture into balls with your fingers, then roll in the coconut, pressing to coat.
Skillet Home Fries 3 tablespoons vegetable oil 1 large onion, finely sliced 1 large poblano pepper, finely diced 1 large red pepper, finely diced 2 cloves garlic, coarsely chopped 1 tablespoon paprika Salt and freshly ground pepper 4 red potatoes, cut into 1/2-inch cubes Instructions: Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.
Apple Turnover 2 tablespoons/45ml butter 3 tablespoons/45ml brown sugar 1/2 teaspoon/2ml cinnamon 6 apples, such as Honeycrisp, Cortland, Spartan or Empire, peeled, halved, cored and cut into 1/2-inch cubes (about 3 cups) 1 pound/450g puff pastry All-purpose flour, for the work surface 2 eggs 2 tablespoons/30ml confectioners' sugar, sifted Soft, fresh sheep's or goat's milk cheese, yogurt or ice cream, for serving Instructions: For the apple filling: Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. Transfer to a bowl and let cool, then keep in the refrigerator. Preheat the oven to 400 degrees F (200 degrees C). For the turnover: Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface. Transfer to a large baking sheet lined with parchment paper. Spoon the apple filling over half the pastry, leaving a border around the edge. Beat the eggs with 1 teaspoon water for the egg wash. Brush the edges of the pastry lightly with some of the egg wash. Fold the pastry over the filling to form a triangle. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Brush the top with the egg wash. Bake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes. Sprinkle the turnover with the confectioners' sugar. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. This will give the turnover a browned crust. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly. To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream.
Clotted Cream 2 cups pasteurized (not ultra-pasteurized) cream Instructions: Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.
Roasted Spicy Pineapple with Passion Fruit Glaze 2 cups sugar 1 1/2 cups water 1 vanilla bean split 1/4 cup dark rum 1 tablespoon minced ginger 2 Thai bird chiles 1 banana, chopped 1 tablespoon passion fruit syrup (or 2 tablespoons puree) 1 tablespoon pink peppercorns, for garnish 1 ripe pineapple, peeled (Costa Rican) Instructions: Preheat an oven to 350 degrees. In a small saucepan, mix together the sugar, water and vanilla bean and cook until golden brown. Add the rum, ginger, chiles, banana, passion fruit and mix well. Allow to cool then blend in a food processor. Strain and set aside. Place pineapple in a shallow baking dish and brush on glaze. Bake for 1 1/2 hours, basting every 15 to 20 minutes. Save the warm sauce in the baking dish for plating.

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