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Durad, Clams and Fennel 3/4 cup extra-virgin olive oil 2 Idaho potatoes, peeled and julienned Salt and freshly ground black pepper 1 cups white wine 3 sprigs fresh thyme 5 peppercorns 20 littleneck clams 1/2 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil 4 Durad fillets Salt and pepper 1/4 cup extra-virgin olive oil 1 head fennel, sliced 3 cloves garlic, sliced 2 tablespoons sliced shallots 1 1/2 cups white wine 20 littleneck clams 1/2 cup cherry tomatoes 1 teaspoon salt 1 teaspoon pepper 1 teaspoon freshly chopped chives 1 teaspoon freshly chopped parsley leaves 1 teaspoon fresh chervil Instructions: Preheat oven to 375 degrees F. In a nonstick pan in a 1/4 cup olive oil over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy approximately 5 minutes. Flip the cake over and finish in a preheated 375 degree F oven for 5 minutes more. Remove from the pan and cut into 4 pieces. Keep warm. In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil. In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes skin side down. Flip and cook for 1 to 2 more minutes. Keep warm. In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open. Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.
Pork Chimichangas 1/2 cup vegetable oil, plus more for deep-frying 2 pounds boneless pork shoulder, cut into rough 1-inch chunks 1 teaspoon coriander seeds, crushed 1 teaspoon whole cumin seeds 6 cloves garlic, smashed Kosher salt and freshly ground black pepper One 12-ounce bottle pilsner-style beer, such as Corona 1 tablespoon sherry vinegar 8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium) 1/4 cup whole raw almonds 3 canned chipotles in adobo sauce 1 small red onion, quartered 1/2 bunch fresh cilantro with tenders stems (about 1 cup packed) Six 12-inch flour tortillas 1 1/2 cups shredded yellow Cheddar Guacamole, pico de gallo and sour cream, for serving Instructions: Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside. Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth. Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine. Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F. Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork. Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
Fried Zucchini Olive oil, for frying 1 3/4 cups freshly grated Parmesan 1 1/2 cups panko (Japanese breadcrumbs) 3/4 teaspoon salt 2 large eggs 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips Instructions: Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet. When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain. Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Liquefied Ghost 2 oz. vodka 1 oz. vanilla simple syrup 1 oz. cream 2 oz. soda Instructions: Mix vanilla simple syrup, cream, vodka and soda, and serve in a martini glass.
Ancho-Rubbed Turkey 2 dried ancho chile peppers 1 tablespoon sesame seeds 1 1/2 teaspoons cumin seeds 1 red Fresno chile pepper, stemmed and quartered 6 cloves garlic, halved 1 bunch scallions, roughly chopped 1/4 bunch fresh parsley, leaves and stems separated 1/2 small bunch fresh cilantro, leaves and stems separated 1/3 cup extra-virgin olive oil 1/4 cup raisins Kosher salt 1 12- to 14-pound turkey, thawed if frozen Freshly ground pepper Instructions: Cook the ancho chiles, sesame seeds and cumin seeds in a small dry skillet over medium heat, stirring, until the seeds are toasted and the anchos are pliable, 3 minutes. Transfer the anchos to a bowl; transfer the seeds to a food processor. Cover the anchos with hot water and let soften, 5 to 10 minutes; drain, then remove the stems and seeds. Add the anchos to the food processor. Add the Fresno chile, garlic, scallions, parsley and cilantro leaves, olive oil, raisins and 1 tablespoon salt to the food processor. Pulse to make a paste. Remove the neck and giblets from the turkey; set aside for the gravy. Pat the turkey dry with paper towels. Work your fingers between the skin and the meat on the breast and the top of the legs. Rub the chile paste under the skin and on the outside. Stuff the parsley and cilantro stems into the cavity. Season inside and out with 1 tablespoon salt and a few grinds of pepper. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan; tuck the wings under the body. Cover with plastic wrap; refrigerate at least 4 hours and up to 24 hours. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Uncover the turkey and let stand at room temperature 30 minutes. Roast until a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, tenting any parts that brown too quickly with foil. Meanwhile, start your gravy (or serve this turkey with defatted pan drippings). Transfer the turkey to a cutting board and let rest 30 minutes before carving. Serve with the gravy or pan drippings.
Pickled Ginger 2 cups rice wine vinegar 1 tablespoon salt 1/2 cup sugar 1 small red beet, peeled and halved 2 bay leaves 1/2 tablespoon white peppercorns 2 Thai bird chiles 2 cups ginger slices, peeled (1/8-inch thick) Instructions: Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
Cold Hors d'Oeuvres 6 ounces calves liver, cubed 1 clove garlic, smashed 3 medium onion, about 1/2 pound, chopped coarsely 1 slice white bread, cubed 2 tablespoons clarified butter 2 small eggplants, halved and the seeded pulp scooped out, chopped, and reserved Freshly ground salt Freshly ground pepper 1 teaspoon salad oil 2 tablespoons clarified butter 1/4 cup finely sliced onion 1/2 cup long grain rice, washed 1 red pepper, chopped 1 green pepper, chopped 2 1/2 cups chicken stock Freshly ground salt Freshly ground pepper 1 bay leaf 1 sprig thyme Parsley, to taste 1 tablespooon clarified butter 6 large shrimp, shells on 2 cloves garlic, smashed 1/4 cup dry white wine Freshly ground salt Freshly ground pepper 2 Belgian endive 1/2 English cucumber, cubed Freshly ground salt Freshly ground pepper Oil and vinegar, to taste Spanish Onions: 2 tablespoons clarified butter 1 Spanish onion, sliced thick 2 shallots, chopped 2 scallions, chopped Freshly ground salt 1/2 cup white wine vinegar 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1 bay leaf 5 ounces heavy cream 1 English cucumber 1/8 cup clarified butter 1/2 lemon, juiced 12 button mushrooms 1/8 cup olive oil Freshly ground salt Freshly ground pepper Instructions: For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving. For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning. For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper. For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar. For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool. For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill. For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.
Macadamia Crusted Chicken Medallions 1/4 cup macadamia nuts (roasted and salted) 1/2 cup flour 1 egg 1/4 cup milk 4 tablespoons pomery mustard 1 tablespoon mayonnaise 2 boneless, skinless chicken breasts 1 clove garlic, sliced 1 large Spanish onion 1 roasted red pepper (or 1 jar), julienned 1 bunch fresh spinach Vegetable oil 1 tablespoon butter Olive oil Instructions: Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water. Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan. Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it
Deviled Eggs with Apple Compote 8 eggs, hard boiled, cooled and peeled 2 tablespoons butter 2 Granny Smith apples, peeled, cored, and diced small 1 shallot, finely chopped 2 teaspoons chopped fresh parsley leaves 2 tablespoons mayonnaise 1 teaspoon Dijon mustard Salt and freshly ground black pepper 1 tablespoon fresh lemon-thyme or fresh mint leaves, very finely chopped Instructions: Cut each egg in half lengthwise. Transfer hard-boiled egg yolks to a mixing bowl. Melt butter in a saute pan, and gently cook apples and shallots until tender. Remove from heat and add parsley to apple mixture and let cool. Mix yolks with mayonnaise and mustard, and season with salt and pepper, to taste. Spoon apple mixture into empty hard boiled egg whites. Spoon egg mixture on top of apple. Garnish with lemon-thyme or fresh mint.
Strawberry Lemon Love Cake Nonstick cooking spray, for the baking pan One 16.5-ounce box strawberry cake mix (plus required ingredients) 32 ounces part-skim ricotta cheese 3/4 cup sugar 1 teaspoon vanilla extract 4 large eggs 16 ounces mascarpone cheese 1 cup milk One 3.4-ounce box instant lemon pudding mix Diced fresh strawberries, for topping Lemon zest, for topping Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack. Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.
Lemon Macaroons 2 1/2 cups powdered sugar 2 cups almond flour 1 vanilla bean, scraped 5 egg whites 1/2 teaspoon cream of tartar 1 lemon, zested Nonstick spray Instructions: These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats. Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour. In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture. Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes. Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.
Strawberry Couscous Breakfast Bowl 3/4 cup almond milk, plus more if needed 1/2 cup whole wheat couscous 1 teaspoon pure maple syrup, plus more if needed 1/4 teaspoon ground cinnamon, plus more if needed 2 tablespoons pecans 4 strawberries, thinly sliced 2 tablespoons 2-percent Greek yogurt, optional Instructions: Pour the milk into a small saucepan and bring to a boil over high heat. Remove the pan from the heat and pour in the couscous, maple syrup and cinnamon. Stir to combine. Cover the pan and let it sit for 10 minutes. Gently fluff with a fork. When ready to serve, top with the pecans and strawberries. Serve each with 1 tablespoon yogurt if using, some extra milk, cinnamon and maple syrup.
Espresso Blackened Beef Tenderloin 4 (8-ounce) portions beef tenderloin Salt and pepper 2 cups decaffeinated espresso coffee beans (finely ground) Instructions: Season beef with salt and pepper. Dip the top and bottom of the beef into the coffee beans. Place the beef, espresso-crusted end down, in super-hot, ovenproof cast iron pan. Sear all sides of the beef, saving the other espresso-crusted side for last. Place the un-seared side down in the pan and move into a 500-degree oven. Cook until desired temperature, 2 minutes being rare and 8 being well done (times will vary). Allow meat rest for a few minutes after cooking, as it allows the juices to spread out from the center where they've contracted during the cooking process.
Confit of Brussels Sprouts 1 pound Brussels sprouts, cleaned and trimmed (if large, halve them) Salted water 1/2 cup butter melted Salt and pepper Instructions: Bring a large pan of salted water to a boil, add sprouts, and cook them 2 minutes to blanch them. Drain and rinse them with cold water. Melt butter in a wok. Stir in the sprouts with a little salt and pepper, cover and turn the heat very low. Add salt and pepper and cook the sprouts, stirring them occasionally, at least 30 minutes and preferably longer. At the end of cooking, remove the lid, raise the heat and cook until the sprouts are dry and just start to brown. They should be meltingly tender and rich.
Grape Tinis 2 parts white zinfandel 1 part white or red grape juice Ice cubes Frozen grapes or berries, for garnish Instructions: Pour the white zinfandel and grape juice into a tall glass filled with ice. Stir and then strain into a martini glass. Garnish with frozen grapes or berries.
Cucumber and Carrot Pickle Kosher salt 2 shallots, thinly sliced crosswise and separated into rings 1 cucumber, thinly sliced 1 medium carrot, thinly sliced 1/4 cup rice wine vinegar 2 tablespoons sugar 1 red Thai chile, stemmed and thinly sliced Instructions: Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes. Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
Yams with Toasted Spice Rub 4 medium sized yams, or sweet potatoes, cut in 1/2 1/2 cup unsalted butter 1/4 cup brown sugar 2 tablespoons lemon juice 2 tablespoons Toasted Spice Rub, recipe follows 1/2 teaspoon gray salt 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: Preheat oven to 375 degrees F. Put sweet potatoes in a glass or stainless steel bowl. Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well. Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
Gingerbread Cookies 7 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1/2 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup packed brown sugar 1/3 cup solid vegetable shortening 1 1/2 cups dark molasses 2/3 cup cold water Instructions: In large bowl, combine first 7 ingredients, and mix well. Set aside. In large mixing bowl beat together with electric mixer on medium speed the sugar and shortening until fluffy; add the molasses and water, mixing well. Stir in the flour mixture until just mixed. Cover and refrigerate for at least 2 hours. Preheat oven to 350 degrees F. Lightly grease baking sheets. Roll about 1/4 of the dough 1/4-inch thick on lightly floured surface. Cut with a floured gingerbread cutter or other shaped cutters. Place about 2-inches apart on baking sheets. Bake 10 to 12 minutes or until no indentation remains when touched. Transfer to wire racks to cool. Decorate with colored frosting, sugar and candies as desired.
Roasted Radishes 8 ounces radishes 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 lemon, juiced Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Halve the radishes lengthwise and place them in a bowl. Toss with the olive oil and season with salt and pepper. Transfer the radishes to the prepared baking sheet and bake until tender and a little golden, about 20 minutes. Sprinkle the lemon juice on top and serve immediately.
Big Daddy's Kick'n Chicken Salad 1 (3 to 4 pound) roasted chicken*, skin and bones discarded, meat diced small 4 red jalapenos, seeded and diced 1/2 cup red onion, diced 1/2 cup chopped roasted pistachios, chopped 2 tablespoons roasted garlic paste 1 tablespoon sweet red chili sauce 1 teaspoon brown sugar 1 lemon, juiced 1 cup mayonnaise 2 tablespoons chopped fresh parsley leaves 2 tablespoons sliced scallions, greens only 1 1/2 tablespoons kosher salt 2 teaspoons cracked black pepper 4 to 6 fresh croissants, split Lettuce, to garnish Tomato, to garnish Instructions: In a large bowl, mix all of the ingredients together until well incorporated and evenly distributed. Assemble the sandwiches by layering the chicken salad, lettuce, and tomato. Serve.
The Simplest Hot Chocolate Sauce 8 ounces chocolate chips 1 cup heavy cream Additional flavorings: kahlua, leftover coffee, peanut butter Instructions: Combine chips and cream in a bowl over a pot of simmering water. Stir until chocolate is melted and combines with cream. Stir in additional flavorings if desired. Serve warm.
Individual Lemon Meringue Tarts 11/2 pounds short crust pastry, recipe follows 2 cups lemon juice 6 eggs 6 egg yolks 1 1/2 cups sugar 1 teaspoon vanilla extract 4 egg whites 1 teaspoon vanilla extract 1/2 teaspoon cream of tartar 1 cup sugar 3 cups all-purpose flour 1/4 teaspoon salt 4 ounces unsalted butter, cold 8 ounces shortening, cold 1/2 cup ice cold water Instructions: Preheat the oven to 400 degrees F. For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes. Line each tart shell with a piece of parchment paper and fill to the rim with pie weights. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes. For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract. Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken. Pour the lemon mixture onto a baking sheet and cool completely. Spoon the cooled lemon mixture or curd into the baked tart shells. For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts. Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds. Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms. With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
Cubano Sandwiches with Mojo-Braised Pork Shoulder 4 pounds boneless pork shoulder Kosher salt and freshly ground black pepper 3 tablespoons olive oil, plus more as necessary 2 small yellow onions, finely chopped 2 teaspoons dried oregano 6 cloves garlic, finely chopped 2 dried chiles de arbol, crumbled 1 bay leaf 3 cups low-sodium chicken stock or water, plus more if necessary 1 1/2 cups freshly squeezed lime juice 1 1/2 cups freshly squeezed orange juice 1 cup mayonnaise 1/3 cup honey mustard 8 sandwich rolls, such as Portuguese rolls 1 pound Swiss cheese, thinly sliced Pickled red onions, for serving 16 thin slices Black Forest ham Instructions: Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Place the pork shoulder on a parchment-lined baking sheet or plate and sprinkle generously with salt and pepper. Preheat a medium Dutch oven with a tight-fitting lid over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add the pork shoulder and brown on all sides, about 3 minutes per side. Remove from the pot and add the remaining tablespoon olive oil. Add the onions, sprinkle with salt and pepper and cook until softened, 3 minutes. Add the dried oregano, garlic, chiles de arbol and bay leaf and cook, stirring, 1 minute. Add the pork shoulder back to the pot fat-side up, then add the chicken stock, lime juice and orange juice, adding more stock or water if necessary to reach halfway up the meat. Bring to a simmer and cover the pot. Transfer to the oven and braise, basting with liquid every hour, until the pork shoulder is very tender and falling apart, 4 to 6 hours. Remove the pork from the braising liquid and shred into large bite-sized pieces. Skim the fat from the braising liquid, then cook to reduce over medium-high heat to about 1 1/2 cups. Taste for seasoning and adjust with salt and pepper. Return the pork to the liquid, toss to combine, and keep warm. Combine the mayonnaise and honey mustard in a small bowl and season with salt and pepper to taste. Split the rolls, then spread each with a scant 3 tablespoons of the mayonnaise mixture. Divide the Swiss cheese among the top and bottom rolls. Top the bottom rolls with the pickled red onions, pulled pork and ham. Close the sandwiches. Heat a cast-iron skillet over low heat. In batches, transfer the rolls to the skillet and place another skillet on top. Cook until the bottom portions of cheese are melted, then flip the sandwiches and continue to cook until heated through and the cheese has melted. Serve.
Ketchup Shrimp with Wild Mushrooms and Lap Cheong Rice 3 pints mixed wild mushrooms (such as hen of the woods, oyster, beech and shiitake), bottoms trimmed Canola oil Kosher salt 1 sheet nori 1 1/2 cups brown rice, rinsed under cold water 4 lap cheong sausages, diced 4 cloves garlic, minced One 1-inch knob ginger, minced 1 1/2 pounds large shrimp 1/3 cup ketchup 2 tablespoons oyster sauce 1 tablespoon Worcestershire sauce 1 tablespoon tamari 1 1/2 teaspoons ground black pepper Instructions: Preheat the oven to 450 degrees F. Toss the mushrooms with some oil and salt and spread them out on two baking sheets. Roast until slightly shriveled but still tender, 15 to 17 minutes. Sprinkle with crumbled nori. Add the rice to a pot; cover with water by 1/4 inch. Bring to a boil and cook uncovered until small holes appear on the surface of the rice. Reduce the heat to a simmer, cover the pot and steam for another 12 to 15 minutes, until the rice is fluffy and all the water is evaporated. While the rice is cooking, saute the lap cheong in a skillet until the fat is rendered, about 4 minutes. Mix the sausage into the cooked rice. Heat 1 tablespoon canola oil in a wok. Add the garlic and ginger and saute until aromatic, about 2 minutes. Add the shrimp and saute briefly just to brown the shells, another minute or two. Add the ketchup, oyster sauce, Worcestershire, tamari and black pepper. Cook until the sauce is reduced and the shrimp are cooked through, about 3 minutes more. To serve: Arrange the shrimp, rice and mushrooms separately on each plate.
Honey Vanilla Fromage Blanc 32 ounces fromage blanc 1/4 cup heavy cream 1/2 cup good honey 4 teaspoons pure vanilla extract 1/2 teaspoon freshly grated lemon zest Vanilla seeds scraped from 1 vanilla bean Ripe stone fruit such as peaches, nectarines, plums Berries such as raspberries and strawberries Citrus fruit such as oranges, cut in segments Raspberry Sauce Instructions: Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use. To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.
Buttery Radishes with Honey and Chives 1 pound medium red radishes (about 20) 3 tablespoons unsalted butter Kosher salt 1 tablespoon thinly sliced chives or scallions 1 teaspoon honey 1 tablespoon toasted and salted pepitas Instructions: Trim both the root and tip ends off of the radishes and halve them lengthwise. (If any radishes are larger, quarter them to keep all the pieces at a similar size so that they cook evenly.) Add the butter and 1/2 teaspoon salt to a 2-quart baking dish. Microwave on high until the butter is melted, 30 seconds to 1 minute. Remove the dish from the microwave and add the radishes, gently tossing to coat. Cover tightly with plastic wrap and use a sharp paring knife to poke 6 small holes in the top. Microwave on high for 5 minutes. Carefully uncover and give the radishes a stir. Cover again and microwave on high until the radishes are tender, about 5 additional minutes. Carefully uncover and stir the chives and honey into the radishes. Scoop the radishes into a serving bowl and pour any remaining butter over the top. Sprinkle with the pepitas and serve immediately.
Chicken a la Vendemmia 2 pounds seedless red grapes 4 large bone-in chicken breasts, skin on Sea salt, preferably gray salt, and freshly ground black pepper 2 teaspoons fennel spice 2 tablespoons extra-virgin olive oil 1/2 cup thinly sliced shallot 2 teaspoons minced fresh rosemary 1/2 cup chicken stock or canned low-sodium chicken broth 1 cup fennel seed 3 tablespoons coriander seed 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice. Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice. Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes. Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance. Add 2 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup. Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them. Serve immediately. Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When they are light brown and fragrant, pour them onto a plate to cool. (They must be cool before grinding, or they will gum up the blender blades.) Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand and shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months. or freeze for up to 1 year.
Spicy Onion Rings 2 large yellow onions (Spanish) Salt Cayenne 1 12-ounce can beer 1 cup of flour, sifted Tabasco Oil Instructions: Slice off ends of onions and peel off the skins. Slice into 1/2-inch rings. Place rings in a bowl of ice water and let sit. In separate bowl whisk together beer and flour. Season with salt, cayenne, and a dash of Tabasco. Whisk together. Dry onion rings on paper towels then dip into batter. Heat oil in a large kettle to 375 degrees. Dip dried onion rings in batter. Fry onion rings until brown and crispy. Serve.
Spicy Seasoned Plantain Chips 4 to 6 yellow (unripe) plantains 2 tablespoons kosher salt 1 tablespoon garlic powder 1 tablespoon sugar 1/2 teaspoon chipotle chile powder 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon dried thyme leaves 1/4 teaspoon freshly ground black pepper Pinch ground allspice Pinch ground cinnamon Pinch ground clove Canola oil, for deep frying Instructions: Place the plantains in a bowl of cold water to soak for 30 to 40 minutes (this will help make them easier to peel). Combine the salt, garlic, sugar, chile powder, cumin, paprika, thyme, pepper, allspice, cinnamon and clove in a dry pan and toast lightly until aromatic, 1 to 2 minutes. Set aside. Preheat a large pot of canola oil to 350 degrees F. Peel the plantains and, using a mandolin, finely slice lengthwise. Working in batches, deep fry the plantain slices in the hot oil until golden and crispy, 2 to 3 minutes. Drain on a paper-towel-lined plate. Once all of the plantain slices are fried, toss them in the toasted spice mixture and serve.
Baked Beans 1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice 2 (32-ounce) cans baked beans 1/2 cup ketchup 1/3 cup brown sugar 2 tablespoons hot pepper sauce 2 tablespoons honey Instructions: In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.;
Beef Tenderloin with Port Sauce 1 (2-pound) beef tenderloin, trimmed and tied 2 quarts beef stock 1 cup ruby port 2 tablespoons unsalted butter Kosher salt and freshly cracked black pepper 1/2 cup fresh parsley leaves Instructions: Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes. In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper. To serve, slice the beef, top with sauce and garnish with parsley. What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.
Sauteed Scallops with a Spicy Piquillo Pepper Puree 1/2 medium onion 3 medium garlic cloves 2 medium serrano peppers 8 large piquillo peppers (1 jar) 1/2 cup fresh cilantro leaves 2 tablespoons Cajun seasoning 1 tablespoon smoked, spicy pimenton 1 teaspoon cayenne pepper 1 large pinch crushed red pepper flakes 1 tablespoon lime juice 3 to 4 tablespoons Spanish extra-virgin olive oil Kosher salt and freshly ground black pepper 20 large sea scallops Kosher salt Freshly ground black pepper Cayenne pepper 4 tablespoons cup extra-virgin olive oil 1 tablespoon butter Sprig fresh thyme Instructions: Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low. Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side. Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.
Almond Paste 1 cup plus 3 tablespoons (250 grams) sugar 1/4 cup (75 grams) honey 1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water 3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds 1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional Scant 1/4 cup (50 grams) butter Instructions: Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is. Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.
Mozzarella, Cherry Tomato and Basil Skewers 1 clove garlic, smashed 1/4 teaspoon kosher salt 1/8 teaspoon crushed red pepper flakes 3 tablespoons extra-virgin olive oil 12 bocconcini (small mozzarella balls), about 8 ounces 1 pint mixed red and yellow cherry or pear tomatoes 12 basil leaves, preferably large Instructions: Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours. Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer. Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.
Duck with Mango on Belgian Endive 1/4 teaspoon kosher salt 1/4 teaspoon coarse black pepper 1/2 teaspoon finely chopped garlic 1 duck, butchered into leg and breast 1 pint lard or grapeseed oil 9 heads Belgian endive 1/3 cup olive oil 3 teaspoons sugar Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 ripe mangoes, peeled and sliced away from the seed 1 pint strawberries, hulled and sliced 1/2 pint large raspberries, for garnish Instructions: The duck has to be prepared the day before because of the long slow cooking time. If you are purchasing a pre-cooked confit of duck, skip the instructions in this paragraph and follow the directions on the package of the product. In any event, you will need to shred the duck for use in this recipe. For your own confit of duck, mix the salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop, heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.) Add the duck to the warm oil. If you are using the oven, put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a simmer. In either case, the duck must be cooked until it falls away from the bone. Remove all the duck meat from the bones and reserve meat until needed. Cut the endive in half and remove the core. Lightly sear the cut sides of the endive in olive oil over medium heat in a nonstick pan. Sprinkle in the sugar, salt, pepper, and butter - cover and continue to cook until al dente - about 10 minutes. You want the endive to be slightly tender, but firm enough to support the duck filling. Season with salt and pepper, remove from heat, and let cool. Prepare the mango/berry puree by adding the mango and strawberries to a blender or food processor and blending until smooth. If duck is cold, heat or re-heat it, depending on whether you have made your own confit, or have purchased it prepared. Shred the duck with 2 forks. Fill each endive-half with duck, spoon mango berry puree on top and garnish with a raspberry. Serve slightly warm.
Coconut Hot Chocolate 3 cups milk 1 cup heavy cream 1 1/2 teaspoons coconut extract 6 ounces white chocolate, chopped Coconut liqueur Whipped topping, for garnish Shaved dark chocolate for garnish Shredded sweetened coconut, for garnish Instructions: Bring the milk, cream, and coconut extract to a boil in a medium saucepan over medium heat. Reduce the heat to low and stir in the chocolate. Whisk until smooth and pour into mugs. Stir in coconut liqueur, to taste. Garnish with whipped topping, shaved dark chocolate, and shredded coconut.
Tomatoes and Artichokes Oreganata 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 6 Roma tomatoes, seeded and chopped into 1-inch pieces 1 (8-ounce) package frozen artichoke hearts, thawed 1 tablespoon Italian dressing mix 1 tablespoons dried oregano 1 tablespoon balsamic vinegar 2 tablespoons minced fresh parsley leaves Instructions: In a large skillet, heat oil over medium heat. Add minced garlic and saute for 1 minute. Add tomatoes, artichoke hearts, and Italian dressing mix. Heat through thoroughly, about 4 to 5 minutes. Add oregano and balsamic vinegar and cook for 1 additional minute. Garnish with parsley and serve.
Heirloom and Cherry Tomato Salad 1 (1/2-pint) basket assorted cherry tomatoes 2 pounds heirloom tomatoes, different colors and sizes 1 shallot, diced fine 2 tablespoons red wine vinegar 1 garlic clove, smashed Salt 1/2 cup extra-virgin olive oil Pepper Green and purple basil leaves, chopped Lemon cucumbers and torpedo onions, optional Instructions: Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges. For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette. Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad. For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.
Slow Cooker Bean and Barley Stew 8 cups low-sodium chicken or vegetable broth 1 pound mix of dried beans, such as navy and pinto, rinsed 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 stalks celery, diced 2 carrots, diced 2 cloves garlic, minced 1 medium yellow onion, chopped 1 bay leaf A few sprigs fresh thyme 8 ounces dried barley 8 ounces baby spinach Toasted crusty bread or baguette, for serving Instructions: Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total). Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
Ginger-Cherry Limeade Spritzer 4 ounces (1/2 cup) store-bought limeade 2 to 3 maraschino cherries plus 1 1/2 ounces (3 tablespoons) cherry juice 2 to 3 ounces (4 to 6 tablespoons) ginger beer 1 lime wedge Instructions: Fill a Collins glass with ice, pour in the limeade and cherry juice and top with the ginger beer. Garnish with the maraschino cherries and a lime wedge.
Triple Chocolate Cookies 3/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 6 ounces unsweetened chocolate, coarsely chopped 7 ounces bittersweet chocolate, coarsely chopped 1 stick unsalted butter 6 large eggs 2 3/4 cups sugar 1 1/2 teaspoons vanilla extract 2 1/2 cups chopped pecans 1 1/2 cups semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the flour, baking powder and salt into a bowl and set aside. Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly. With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes. Add the chocolate mixture and blend thoroughly. Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended. Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies. Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks
Pollo Rancho Luna: Moon Ranch Chicken 1 (3 to 4 pound) chicken 6 garlic cloves, chopped, plus 6 chopped 2 tablespoons fresh oregano, chopped 1 tablespoon cumin 1/2 cup lime juice, plus 1/4 cup 1/4 cup Worcestershire sauce 1/4 cup cooking sherry 1/4 cup olive oil, plus 1 cup oil 1 white onion, finely dice 1/4 cup orange juice 1/2 bunch parsley, chopped Salt and pepper Instructions: Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece. Place the chicken in a sealable plastic bag or a baking dish large enough to hold the chicken. In a blender, combine 1/2 the garlic, oregano, cumin, 1/2 cup lime juice, Worcestershire sauce, sherry and 1/4 cup olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated. Marinate, refrigerated, overnight. Preheat a grill. Preheat the oven to 350 degrees F. Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes per side. Place in an ovenproof dish or saute pan and finish cooking in the oven for 12 minutes. In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and serve with the grilled chicken.
Chocolate Cannoli 1 cup unsalted pistachios 1 cup heavy cream 2 tablespoons sugar 2 tablespoons golden raisins 1 cup chopped bittersweet chocolate 1 cup ricotta 14 cannoli shells Instructions: Preheat oven to 350 degrees F. Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl. In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end. Blend the remaining chopped chocolate and pistachios on a plate. To garnish: Dip each end of the cannoli into the chocolate pistachio mixture. Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
Spaghetti and Meatballs 1 pound ground beef 8 ounces ground pork 1/2 cup freshly grated Parmesan, plus more for garnish 1/4 cup fresh flat-leaf parsley leaves, chopped 1/3 cup fresh breadcrumbs (made from stale bread) 1/3 cup chicken stock, preferable homemade or low-sodium store bought 1 1/2 teaspoons kosher salt 1/2 teaspoon cayenne pepper 2 large eggs 2 cloves garlic, finely chopped 1/2 medium yellow onion, finely chopped 3 tablespoons extra-virgin olive oil, plus more for forming meatballs 2 tablespoons extra-virgin olive oil 2 celery ribs, chopped 2 medium yellow onions, chopped 1 large carrot, chopped 3 cloves garlic, chopped 2 bay leaves 1 tablespoon tomato paste One 28-ounce can chopped San Marzano tomatoes 3 quarts chicken stock, preferable homemade or low-sodium store bought 2 or 3 sprigs fresh thyme, tied together with cotton string 1/2 cup fresh basil leaves, chopped 1 pound spaghetti Salt Instructions: For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25. Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo. For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables. Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour. Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving. Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes. To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl.
Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce 1/2 cup gin 2 cups port wine 6 sprigs fresh thyme 6 juniper berries 4 venison steaks, 6 ounces each 3 tablespoons olive oil Salt and freshly ground pepper Cranberry Sauce, recipe follows Sweet Potato and Plaintain puree, recipe follows 2 tablespoons unsalted butter 1 onion, peeled and finely chopped 2 stalks celery, finely chopped 3 cloves garlic, finely chopped 2 carrots, peeled and finely chopped 1/2 cup port wine 1/2 cup cranberry juice 4 cups chicken stock 1/4 teaspoon Mexican ground cinnamon 1/4 teaspoon allspice 1/4 cup fresh cranberries, coarsely chopped 2 tablespoons cold unsalted butter Salt and freshly ground black pepper 5 large sweet potatoes, scrubbed 2 very ripe plantains 1 stick unsalted butter, quartered Pinch salt 2 teaspoons ground cinnamon 1/4 cup plus 2 tablespoons maple syrup 3/4 to 1 cup heavy cream Instructions: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree. Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste. Preheat oven to 375 degrees F. Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black. Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined. Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.
Sheet-Pan Glazed Meatloaf 2 cups ketchup 1 cup plain dry breadcrumbs 1/2 cup milk 2 large eggs 1/4 cup chopped fresh parsley 2 tablespoons Worcestershire sauce 1 1/2 pounds ground beef (80/20) 1 1/2 pounds ground pork 1 medium onion, grated and lightly squeezed of excess liquid 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 tablespoon light brown sugar 1 1/2 teaspoons apple cider vinegar 3/4 teaspoon chipotle chile powder Instructions: Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes. Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix). Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce. Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving.
Apple-stuffed Venison 3 cups peeled and chopped apples 1/2 cup raisins 4 tablespoons butter 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 1 venison hind quarter, butterflied and boned 1 pound bacon Instructions: Set up a water smoker according to manufacturer's instructions. In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature. Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.
Insalata del Mercato Ballaro: Ballaro Market Salad 2 yellow bell peppers, roasted 2 onions, roasted 2 large potatoes, peeled and boiled in salted water 1/2 pound/228 g string beans, ends trimmed, boiled Extra-virgin olive oil Salt and freshly ground black pepper Instructions: Allow all the cooked vegetables to cool. Then peel the skin off the peppers and the onions. Remove the seeds from the peppers. Cut the peppers, onions, and potatoes into slices and place in a large salad bowl. Add the string beans to the bowl. Season the salad with olive oil, salt, and pepper. Toss well and serve anytime.
Hazelnut-Mocha Macarons 2 cups confectioners' sugar 4 ounces peeled and toasted hazelnuts (about 3/4 cup) 3 tablespoons Dutch-processed cocoa powder 3 large egg whites, at room temperature 1/8 teaspoon fine salt 4 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon instant espresso powder Instructions: Line 2 baking sheets with parchment paper. Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer. With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking. Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up. Preheat oven to 325 degrees F. Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely. Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.
Hearty Fried Potatoes Oil, for frying 4 baking potatoes, peeled and sliced 1/2 onion, chopped 3 mushrooms, cleaned and chopped 1/2 cup chopped tomatoes 1/4 cup sliced mild banana peppers 1 cup grated cheese blend (Monterey jack and cheddar, combined) Sour cream, for serving Salsa, for serving Biscuits, accompaniment, optional Instructions: Preheat the oven to broil. Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.
Stuffed Potatoes with Ham, Thyme, and Gruyere 4 medium to large baking potatoes, like russets, washed A drizzle extra-virgin olive oil 1 tablespoon (1 turn around the pan) extra-virgin olive oil 2 shallots, chopped 1/2 pound baked ham from a deli, sliced 1/8-inch thick, cut into 2-inch thick strips 1/2 pound Gruyere, shredded, about 2 cups 2 tablespoons butter, in small pieces 1/2 cup milk or half-and-half 6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons Salt and pepper Tossed and dressed salad, as an accompaniment Dark bread (pumpernickel, multi-grain, or dark rye), as an accompaniment Butter Instructions: Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender. While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside. Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source. To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free. Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter. Serving suggestions: .
Chunky Guacamole With Serrano Peppers 6 ripe avocados, cut into 1/2-inch dice 4 medium ripe tomatoes, cut into 1/2-inch dice 1 large white onion, finely chopped 1/2 bunch of fresh cilantro, leaves chopped 1 serrano pepper, finely minced Juice from 4 small lemons (about8 tablespoons) 2 teaspoons kosher salt or to taste Instructions: In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined. Transfer to a serving bowl and serve.
Rolling Fondant 1 tablespoon gelatin 1/4 cup water 1/2 cup corn syrup 1 tablespoon vegetable oil 2 tablespoons shortening 8 cups confectioners' sugar, sifted Cornstarch, for dusting 1 cake - see recipe for Classic Genoise (Show JQ1A03) Instructions: Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly. Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to \flour\ the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake. The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.
Johnny Garlic's Famous Garlic and Rosemary Mashed Potatoes 5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces 2 tablespoons olive oil 4 tablespoons garlic, minced 2 teaspoons freshly minced rosemary leaves 1/2 cup skim milk 2 teaspoons salt 1 teaspoons white pepper 1/4 cup chives Instructions: Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender. Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary. Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.
Pan-Roasted Lobsters 4 (1 1/2-pound) frisky Maine lobsters Sea salt and freshly ground black pepper 4 to 5 tablespoons extra-virgin olive oil Melted butter, for greasing skillet 8 ounces fresh chanterelles, boletes, oyster mushrooms, or a mixture of wild mushrooms (cultivated exotic mushrooms such as shiitakes or oyster mushrooms may be substituted) 2 tablespoons minced shallots 1 cup dry-style hard cider (dry white wine is an acceptable substitute) 4 ounces unsalted butter cut in small pieces, at room temperature Instructions: Kill the lobsters with a sharp-pointed knife plunged into the body behind the head. Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil. Preheat the oven to its hottest temperature setting. (Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.) In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside. Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven. Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.
Gorgonzola and Grape Salad 1/2 cup aged red wine vinegar 1/2 cup fresh lemon juice 1 1/2 teaspoons sugar 1 tablespoon salt 5 cloves garlic 1 1/2 small shallots, minced 2 1/2 cups extra-virgin olive oil 1 1/2 teaspoons freshly ground black pepper 20 cloves garlic 1 1/2 cups water 1/4 cup sugar 2 cups seedless green and red grapes, halved 1 cup Gorgonzola, crumbled 3 heads frissee lettuce, or other hearty green Instructions: Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using. For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool. For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning.
Mesclun Greens with Toasted Pecans, Shaved Braised Artichokes, Tossed in a Roasted Shallot Vinaigrette 6 cups mesclun greens washed (about 4 ounces) 3/4 cups Roasted Shallot Vinaigrette, recipe follows Salt and pepper 1/3 cup toasted pecans, lightly crushed 2 large Braised Artichokes, recipe follows 1 tablespoon extra-virgin olive oil, plus 3/4 cup 1 medium shallot 1/4 cup white wine vinegar Salt and pepper 2 tablespoons all-purpose flour 1/2 lemon juiced plus 1 lemon halved 3 tablespoons extra-virgin olive oil 1 tablespoon salt 1 quart water 2 large fresh artichokes Instructions: Toss the greens with the shallot vinaigrette ina large bowl and season with salt and pepper. Divide the greensequally onto 4 chilled salad plates. Sprinkle the pecans evenlyover each salad and thinly shave 1/2 of each artichoke over eachsalad using a Japanese mandoline. In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture. Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper. Yield: 1 cup Start by preparing the braising liquid. Combine the flour, lemon juice, oil and salt in a medium saucepan. Add the water and whisk vigorously to combine. Bring the mixture to a simmer over medium-low heat and cover. To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing. At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife. Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart. Keep rubbing the artichoke with lemon as you work. Finally trim off any more tough leaves and green spots anywhere else on the artichoke. Drop them into the simmering braising liquid. Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart. Cool the heart in the cooking liquid and store in the refrigerator until ready to use.
The El Scorcho 6 ounces grilled chicken strips 5 ounces hot sauce (recommended: Cholula) 2 ounces spicy pork chorizo 2 ounces mild beef chorizo 4 ounces baby red potatoes Olive oil, for sauteing Sea salt and black pepper 2 ounces poblano chiles 2 ounces Anaheim chiles 2 ounces Serrano chiles 1 (17-ounce) pizza dough ball 3 ounces caramelized shallots 8 ounces shredded provolone 10 dried arbol chiles Instructions: Preparation for Toppings: Marinate the grilled chicken in the hot sauce for at least 24 hours refrigerated. Saute both types of chorizo until fully cooked through, then be sure to blot all excess oil from the chorizo. Cut the red potatoes into small pieces, and saute in olive oil. Season with sea salt and black pepper. Slice all the fresh chiles into small rings or slivers. Remove the seeds and veins from the chiles if you want to keep the heat down. Preparation for Dough: Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible. Hand toss or stretch the dough and place on a 14-inch pizza screen or pan. Place the marinated chicken on the crust, followed by the caramelized shallots, cheese, chorizo, potatoes, and fresh chiles. Transfer the pizza to the hot stone and bake for 10 minutes or until crust is golden brown and cheese is slightly browned. To Finish: Drizzle hot sauce over the baked pizza. Place dried arbol chiles on the pizza, 1 for each slice. Cut into 10 slices and serve.
Bacon Cranberry Scones with Citrus Basil Butter 2 cups all-purpose flour 1/2 cup sugar 6 tablespoons unsalted butter, cut into 1/2-inch pieces 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup chopped cooked bacon (about 6 slices) 1/2 cup dried cranberries, chopped 1 cup heavy cream All-purpose flour, for dusting 1/2 cup freshly grated Parmesan 1 stick (1/2 cup) unsalted butter, at room temperature 1/4 cup chopped fresh basil 2 teaspoons orange zest (from 1 large orange) 1/2 teaspoon kosher salt Instructions: For the scones: Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside. In the bowl of a food processor, pulse together the flour, sugar, butter, baking powder and salt until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and stir in the bacon and cranberries. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, pat dough into a 1/2-inch thick, 11-by-5-inch rectangle. Cut the rectangle into 8 squares. Cut each square into 2 triangles and place on the prepared baking sheet. Sprinkle the cheese on the tops of the scones. Bake until the edges are golden brown, about 20 minutes. Transfer the scones to a wire rack. Cool for 30 minutes. For the butter: In a small bowl, mix together the butter, basil, orange zest and salt. Serve at room temperature alongside the scones.
Barbecued Chicken 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 1 recipe Barbecue Sauce, recipe follows 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1/2 cup vegetable oil 1 cup tomato paste (10 ounces) 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade. Serve with extra barbecue sauce on the side. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator. Yield: 1 1/2 quarts
Berry-Oatmeal Bake 2 teaspoons unsalted butter 1 1/4 cups old-fashioned rolled oats 3 tablespoons light brown sugar Kosher salt 1 2/3 cups plain unsweetened almond milk 1 large egg 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/3 cup skin-on sliced almonds 1/3 cup old-fashioned rolled oats 1/3 cup light brown sugar 2 tablespoons unsalted butter, melted 1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour 1/8 teaspoon ground cinnamon Kosher salt 12 ounces frozen mixed berries, thawed (2 1/2 cups frozen; 1 1/2 cups thawed) Two-percent Greek yogurt or low-fat milk, for serving, optional Instructions: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter. For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine. For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined. To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Hang Town Fry 2 tablespoons red wine vinegar 1 tablespoon fresh flat-leaf parsley 1 teaspoon Dijon mustard 1 clove garlic 1 large plum tomato, chopped Kosher salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil Arugula Canola oil 2 ounces thick-cut slab bacon, cut into lardons 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 8 West Coast oysters, shucked 2 tablespoons creme fraiche 4 large eggs 1 tablespoon unsalted butter Fresh parsley leaves, for garnish Instructions: For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing. For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon. Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel. Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form. Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon.
Vanilla Ice Cream 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces vanilla sugar 2 teaspoons pure vanilla extract Instructions: Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Chocolate Hazelnut Panna Cotta 4 sheets gelatin 1 quart heavy cream 1 (13-ounce) jar chocolate hazelnut spread (recommended: Nutella) Chopped roasted hazelnuts, for garnish Grated semisweet chocolate, for garnish Instructions: Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream. Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours. When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa 1 (8-ounce) swordfish steak 4 sprigs fresh cilantro, plus 1 tablespoon chopped fresh cilantro leaves 4 tablespoons jerk seasoning, pre-packaged 1 mango 1/2 cup ripe pineapple, diced 1 tablespoon red onion, sliced 1 teaspoon jalapeno, diced small 1/4 cup orange juice 1 lime, juiced Kosher salt Yellow Wax and Blue Lake Beans in Chipotle Butter, recipe follows 5 yellow wax beans 5 blue lake beans 1/4 pound unsalted butter 1 tablespoon chipotle, canned in adobo sauce 2 cloves garlic 1 teaspoon kosher salt Instructions: To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish. Cut it into 2 even portions. Garnish each portion by pressing a sprig of cilantro into the meat. Generously rub the fish in the jerk mixture. Lightly oil a hot griddle or medium saute pan. Cook the fish for about 3 to 4 minutes on each side. Peel the mango, and using the seed to guide you, slice off the meat on both sides. Slice each 1/2 into 3 fillets, lengthwise. Sear the mango on the griddle or pan, alongside the swordfish. In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice. Mix all ingredients together, and season with salt, to taste. To plate, place the beans in the center of the plate. Arrange the mango fillets and the swordfish neatly on top. Garnish the fish with the pineapple salsa and a sprig of cilantro. Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate. To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned.
Prosciutto, Cantaloupe and Butter Sandwich with Basil Drizzle 2 cups loosely packed fresh basil leaves 1 cup fresh parsley leaves 1/2 teaspoon kosher salt 1/4 teaspoon crushed red pepper flakes 1 clove garlic, crushed and peeled Juice of 1/2 lemon (about 2 tablespoons) 1 Calabrian chile 1/2 cup extra-virgin olive oil 8 tablespoons good-quality salted butter, softened One 16- to 18-inch baguette, split and warmed 6 ounces thinly sliced prosciutto 1/4 peeled and seeded ripe cantaloupe, very thinly sliced (a vegetable peeler works well) Instructions: For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and chile in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green. For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use.
Salt and Pepper Squid Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan) 2 tablespoons Maldon or other sea salt 2 tablespoons black peppercorns 1/3 cup cornstarch 18 ounces baby squid, cut into rings, tentacles left unchopped Lemon, for squeezing Instructions: Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily. When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
Manchego and Ham Croquetas 1 1/2 teaspoons finely diced onion 1 1/2 teaspoons finely diced red bell pepper 2 teaspoons extra-virgin olive oil 5 ounces serrano ham, finely diced (about 1 cup) 5 tablespoons unsalted butter 1/2 teaspoon smoked paprika 1/3 cup plus 2 tablespoons all-purpose flour, plus more for dredging 2 cups whole milk Kosher salt and freshly ground pepper 1 cup grated manchego cheese (about 4 ounces) 1 1/4-ounce packet unflavored gelatin powder 3 large eggs 1 cup breadcrumbs Canola oil, for frying Instructions: Cook the onion and bell pepper in the olive oil in a saucepan over low heat, stirring, until soft, about 10 minutes. Add the ham and cook, stirring, 10 more minutes. Add the butter and let melt, then add the smoked paprika and flour and cook, stirring, about 5 minutes. Whisk in 1 3/4 cups milk and bring to a simmer. Cook, stirring, until thick, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and stir in the manchego until melted. Scatter the gelatin over the remaining 1/4 cup milk in a bowl and set aside, 5 minutes. Whisk the gelatin mixture until smooth, then stir into the cheese mixture. Transfer to a shallow baking dish and refrigerate until firm, about 1 hour. Line a baking sheet with parchment paper. Put some flour in a shallow bowl. Beat the eggs in another bowl and put the breadcrumbs in a third bowl. Scoop out about 1 tablespoon of the cheese mixture and form into a football shape. Dredge in the flour, then dip in the eggs and roll in the breadcrumbs. Transfer to the prepared baking sheet. Repeat to make about 40 croquetas. Refrigerate until ready to fry. Heat about 2 inches of canola oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the croquetas until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
Traditional Beef Rouladen 4 long, thin slices top round Kosher salt and freshly ground black pepper 1/2 cup spicy brown mustard 2 dill pickles, sliced in thin spears 1 large onion, thinly sliced 1/2 cup chopped browned bacon One 32-ounce carton beef stock 2 potatoes, sliced 1 cup all-purpose flour 1 cup butter, melted Instructions: Preheat the oven to 375 degrees F. Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard. On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito. Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock. Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes. Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.
Funnel Cake Bites with Strawberry Sauce 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup whole milk, at room temperature 4 tablespoons unsalted butter, melted 2 large eggs, at room temperature 1 tablespoon granulated sugar 1 teaspoon vanilla extract Canola oil, for frying Confectioners\u2019 sugar, for dusting Strawberry Sauce, for serving, recipe follows Chocolate hazelnut spread, warmed, for serving 2 pints strawberries, hulled and halved 1/2 cup granulated sugar 2 teaspoons lemon juice Instructions: Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, whisk together the milk, melted butter, eggs, granulated sugar and vanilla. Add the dry ingredients to the wet ingredients and stir together until the mixture resembles a slightly lumpy pancake batter. Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F. Working in batches, use a small cookie scoop (about 2 tablespoons) to gently drop the batter into the hot oil and fry until golden brown, about 2 1/2 minutes, flipping once halfway through and adjusting the heat to maintain temperature. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Let cool slightly before dusting with confectioners\u2019 sugar. Serve the funnel cake bites drizzled with Strawberry Sauce and with chocolate hazelnut spread for dipping. Combine the strawberries, sugar and lemon juice in a medium saucepan over medium heat. Bring a boil, then reduce the heat and simmer, stirring occasionally, until the berries break down, about 10 minutes. Put the mixture in a blender and blend until smooth. Let cool completely, about 30 minutes.
P'Tit Joueur 4 fresh mint leaves 1 3/4 ounces Canadian rye whisky 1/4 ounce Jägermeister 1/2 ounce pure maple syrup 4 dashes Angostura bitters Instructions: Make the mint ice: Put a mint leaf in 4 squares of a large ice cube tray. Fill with water and freeze until firm, about 4 hours. Put a mint ice cube in a rocks glass. Stir the whisky, Jägermeister, maple syrup and bitters in a shaker with ice; strain into the prepared glass.
Grown-Up Farmhouse Grilled Cheese 8 thin slices pancetta 8 slices brioche, about 1/2-inch thick 4 ounces sharp white Cheddar, thinly sliced (recommended: Farmhouse) 1 large heirloom tomato, cut into 4 slices Kosher salt and freshly cracked black pepper 3 tablespoons butter, room temperature Instructions: Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet. Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes. Meanwhile, set your toaster to a low setting and toast the brioche slices, (they should be slightly dry but not brown). Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato. Season each sandwich with a pinch of salt and a healthy grind of black pepper. Top each with 2 pancetta rounds and the remaining cheese. Lay the remaining brioche slices on top and press down lightly. Butter the top of each sandwich with 1/2 tablespoon butter. Heat a large griddle pan over medium heat. Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up. Cook until the bread is golden brown and the cheese is beginning to melt. Flip the sandwiches, press lightly, and continue cooking until golden and toasty. Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal. Arrange on a serving platter and serve immediately.
The Bitter Truth 2 ounces Aperol 2 ounces prosecco 3 dashes Angostura bitters Club soda, to top Finely grated orange zest, for garnish Instructions: Fill a Collins glass with ice. Add the Aperol, prosecco and Angostura bitters and top off with club soda. Garnish with orange zest and serve.
Homemade Hot Chocolate with Old-Fashioned Doughnut Sticks 8 cups whole milk 16 ounces semisweet chocolate, chopped small or chips 1/4 cup sugar 6 cinnamon sticks 1 teaspoon vanilla extract Old-Fashioned Doughnut Sticks, recipe follows Nonstick spray, for pan 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup milk 1 egg, lightly beaten 1/2 teaspoon pure vanilla extract 3 tablespoons unsalted butter, melted 2 cups confectioners' sugar 2 to 3 tablespoons milk, more as needed Instructions: Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth. Serve with the Old-Fashioned Doughnut Sticks. For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined. Fill the wells of the prepared eclair pans about halfway with the batter. Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack. For the glaze: Whisk the confectioners' sugar and milk together until smooth. Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.
Super Buttered Noodles 2 chicken bouillon cubes 1 pound egg noodles 3 tablespoons butter, softened 1 tablespoon sour cream Chopped fresh parsley, for garnish Kosher salt and freshly ground black pepper Instructions: In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
Roasted Corn and Cucumber Tomato Salad 2 ears corn, shucked 1 tablespoon plus 1/2 teaspoon olive oil, divided 1 cup seeded and diced English cucumber 1 cup grape tomatoes, halved 1/4 cup finely diced red onion 1 1/2 teaspoons red wine vinegar 3/4 teaspoon smoked paprika Salt and pepper Instructions: Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly. Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.
Crispy and Delicious Asparagus and Potato Tart 1 pound potatoes, peeled and cut into chunks Sea salt 1 pound asparagus spears, woody ends removed 8 ounces filo pastry 1/2 cup butter, melted 1/2 cup freshly grated Lancashire cheese 1/2 cup freshly grated Cheddar 3 large organic or free-range eggs 1 (8-ounce) container heavy cream 1/4 whole fresh nutmeg Freshly ground black pepper Instructions: Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander. Preheat the oven to 375 degrees F. Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside. When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Margarita Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon fine salt 1/3 cup sour cream 2 tablespoons gold tequila 1 lime, finely zested and juiced 1 lime, finely zested and juiced 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs 2 teaspoons pure vanilla extract 1 tablespoon orange liqueur One 8-ounce package cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 3 3/4 cups confectioners' sugar (one 1-pound box) 2 tablespoons freshly squeezed lime juice Pinch salt 1 lime 1/4 cup granulated sugar 1 tablespoon lime zest 1 teaspoon salt Instructions: For the cake: Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl and set aside. In a small bowl, stir together the sour cream, tequila and lime zest and juice and set aside. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Adjust the speed to medium low and add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix until just combined. Fill each liner about three-quarters full using a 1 1/2-ounce ice cream scoop. Bake, rotating about halfway through, until a cake tester or toothpick inserted in the middles comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, remove to a rack, brush with the orange liqueur and let cool completely. For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. Turn the speed down to low and spoon in the confectioners' sugar until completely combined. Add the lime juice and a pinch of salt and turn the speed back up to medium high until light and fluffy. Frost the cupcakes with an offset spatula or by piping with a pastry bag once completely cool. For the garnish: Cut the lime in half lengthwise and then thinly slice into half-moons. Top each cupcake with a lime slice. Combine the sugar, lime zest and salt in a small bowl. Sprinkle each cupcake with the sugar-lime mixture.
Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon pure vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicately brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot.
Hasselback Potatoes 2 large Yukon Gold potatoes 4 tablespoons unsalted butter, melted 2 teaspoons fresh thyme leaves Fine sea salt and freshly ground black pepper 2 tablespoons grated Parmesan Instructions: Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry. Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato. Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper. Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.
Cavatelli with Glazed Vegetables 2 cups all-purpose flour, plus more for dusting Kosher salt 1/4 pound (1 1/2 cups) ricotta cheese 1 large egg, lightly beaten 2 bunches scallions, cut into 2-inch lengths 6 to 8 small radishes, quartered lengthwise 8 ounces thin asparagus, cut into 2-inch pieces 6 tablespoons cold unsalted butter, diced Freshly ground pepper Instructions: Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center. Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough. Turn out onto a lightly floured surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes. Meanwhile, blanch the vegetables: Prepare a bowl of salted ice water. Bring a medium saucepan of generously salted water to a boil. Add the scallions; boil until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water. Drain the vegetables and set aside. On a clean, dry surface, form the cavatelli (see instructions below). Bring a large pot of salted water to a boil. Add the cavatelli; cook until they float and are tender, 3 to 4 minutes. Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste. Cover to keep warm. Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat. Add the vegetables; toss until warm and glazed. Season with salt and pepper. Add the remaining 2 tablespoons butter and more pasta water to make a light sauce. Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta. Cavatelli: 1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel. 2. Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go. 3. Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly. Photography by Con Poulos
Roasted Pork Rack with Zucchini Fritters 1 tablespoon honey 1 orange, zested and juiced 1 lime, zested and juiced 2 tablespoon olive oil 1 center cut rack of pork (berkshire) 1 tablespoon cracked coriander seed 1 tablespoon cumin seed 1 teaspoon ancho chile powder 2 teaspoon kosher salt 2 medium zucchini 1 teaspoon salt 1 tablespoon freshly chopped mint leaves 1 1/2 tablespoons freshly chopped dill, plus more for garnish 1 large scallion, white and green parts sliced thinly on the bias 2 teaspoons minced garlic 1 lemon, zested, plus more for garnish 1/4 teaspoon black pepper 4 ounces feta cheese, roughly chopped 1 egg 3 tablespoons all-purpose flour Canola oil, for frying Greek yogurt, picked dill and additional lemon zest, for garnish Instructions: Whisk together honey, juice and olive oil and pour over pork in a re-sealable plastic bag . Add seasoning and zest and refrigerate overnight. Preheat oven to 450 degrees F. Place pork on roasting rack and roast for 10 to 15 minutes or until rack turns a deep golden brown. Reduce heat to 275 and roast for an additional 35 to 50 minutes or until pork reaches a internal temperature of 140 degrees F. Remove pork from oven and let rest for 15 minutes. Slice chops and serve with Zucchini Fritters. For the Zucchini Fritters: Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined. Heat enough canola oil to 350 degrees F in a pan over medium-high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, dill and lemon zest.
Grilled Shrimp with Tomato and Feta 1 1/2 pounds large shrimp (21 to 24), shelled and deveined 1 pint cherry tomatoes, trimmed Canola oil, for brushing the skewers Kosher salt and freshly ground black pepper Greek extra-virgin olive oil, for cooking 3 cloves garlic, chopped 1 shallot, chopped 1/4 cup white wine 2 teaspoons smoked paprika Pinch ground cinnamon Pinch red pepper flakes Clover honey, for sweetening 2 tablespoons finely chopped fresh mint, plus sprigs for garnish 1 tablespoon finely chopped fresh oregano Finely grated fresh lemon zest 8 ounces Greek feta, patted dry and crumbled 6 pita breads, warmed, for serving Special equipment: Wooden skewers, soaked in cold water for 2 hours Instructions: For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side. Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest. Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.
Mushroom and Pecorino Salad 1 pound white button mushrooms, thinly sliced 1/4 cup extra-virgin olive oil, plus 1 tablespoon 1 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 4 large celery stalks, thinly sliced crosswise 1/2 cup chopped fresh parsley leaves 1 cup (about 5-ounces) crumbled Pecorino Romano Instructions: Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.
Ricotta Orange Pound Cake with Strawberries 1 1/2 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan 1 1/2 cups whole milk ricotta cheese 1 1/2 cups sugar, plus 1 tablespoon 3 large eggs 1 teaspoon vanilla extract 1 orange, zested 2 tablespoons Amaretto Powdered sugar, for dusting 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar. Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Cinnamon Wafer Cookies 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 cup sugar 1/2 teaspoon cinnamon Pinch nutmeg 3 egg whites, beaten 1/2 stick melted butter 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet. In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.
Roasted Brussels Sprouts with Lemony Herb Breadcrumbs 2 pounds Brussels sprouts, washed, trimmed and halved 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 clove garlic, smashed 1/3 cup panko breadcrumbs 1/2 teaspoon chopped fresh thyme Pinch of crushed red pepper Finely grated zest of 1 lemon, plus juice of 1/2 lemon 1 teaspoon chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Line a large baking sheet with foil. Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes. Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley. Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
Tam Valley Bike Club Chain Gear Rub 1 cup chili powder 3 tablespoons paprika 3 tablespoons fresh thyme, finely chopped 2 tablespoons kosher or sea salt 2 tablespoons garlic powder 1 tablespoon freshly ground black pepper 2 tablespoons ground cumin 1 teaspoon cayenne pepper 12 chicken legs or thighs Instructions: Preheat grill to medium-high heat. Place the chili powder, paprika, thyme, salt, garlic powder, pepper, cumin, and cayenne pepper in a large bowl and whisk to combine. Set aside. Rinse chicken under cold running water and pat dry with paper towels. Rub the spice mixture all over the chicken legs or thighs. Place the chicken skin side down on the grill. Cook about 5 minutes, then turn at a 45 degree angle to establish nice grill marks. Cook another 3 to 5 minutes, until skin is crispy, then flip the chicken pieces over. Cook chicken until the internal temperature reaches 165 degrees F and until the juices run clear, about 8 to 10 minutes more. Remove the chicken from the grill and serve immediately.
Steamed Grouper served with Veggie Couscous and Sweet Wheat Grass Sauce 8 ounces grouper 3 ounces spinach 2 ounces sun-dried tomatoes Salt and freshly ground black pepper 1 tablespoons olive oil, plus 3 tablespoons 1 red pepper, brunoise 1 green pepper, brunoise 1 orange pepper, brunoise 1 broccoli head, shaved 2 shallots, diced 1 cup vegetable stock 2 cups Moroccan couscous 1 cup fresh wheat grass 3 tablespoons honey 1/2 cup heavy cream Instructions: To prepare the steamed grouper, slice the grouper lengthwise into 1/3's and set aside. Saute the spinach in olive oil in a saute pan and, season with salt and freshly ground black pepper. Cook just until the spinach is wilted. Remove from the heat. Set up a steamer on the stove. Place 1 of the fish layers on a flat surface. Top the first piece with the spinach. Top with another piece of fish, and then the sun-dried tomatoes. Top with the last piece of fish. Season with salt and freshly ground black pepper and drizzle with olive oil. Wrap the fish tightly with plastic wrap and place in the steamer. Steam for 12 to 13 minutes and unwrap. Prepare all the vegetables and combine them in a medium-sized bowl. Bring the stock to a boil. In a medium bowl, add the couscous and all the veggies. Add the boiling veggie stock and mix the couscous. Quickly cover the bowl with plastic wrap and set aside for 5 to 6 minutes. To make the wheat grass sauce, in a food processor combine the fresh wheat grass, honey, and heavy cream. In a slow stream, add the 3 tablespoons of olive oil and emulsify. Remove the sauce and transfer to a fine mesh strainer and press all liquid through, then add salt and freshly ground black pepper, to taste. Serve the fish with wheat grass sauce and veggie couscous.
Firecracker Shrimp Taquitos 2 tbsp. Lime juice, fresh 1 tbsp. Honey ¼ tsp. Salt ¼ tsp. Ground black pepper 2 cups Frying oil As needed Toothpicks 3 each Mission® Small/Fajita Super Soft Flour Tortillas, cut into 4 equal pieces 12 each Jumbo shrimp, peeled, deveined, tails intact 3 tbsp. Sriracha hot sauce 1 tbsp. Soy sauce 1 tsp. Toasted sesame oil Instructions: 1.In a mixing bowl, combine sriracha, soy sauce, sesame oil, lime juice, honey, salt and pepper. Whisk well to combine. Add shrimp to bowl and toss to combine. Cover and refrigerate for at least 30 minutes. 2.Lay the tortilla triangles onto a work surface. Place a shrimp on top of each with the tail extended from the tip of the triangle. Roll up tightly. The tail will stick out from the tortilla. Secure with a toothpick. Store in the refrigerator until ready to fry. 3.Heat the oil in a medium size saucepan over high heat. When the temperature reads 350degrees F on a thermometer it is ready to use. Maintain the temperature by adjusting the heat up or down when necessary. 4.Using tongs and working in small batches, carefully place the shrimp in the hot oil. Fry until tortilla is a deep golden brown and the tail of the shrimp curls, about 2 minutes. Remove the toothpick from each and serve with peanut sauce or Thai chili sauce.
French Toast Roast with Bananas and Walnuts 10 eggs 1/2 cup sugar 2 cups cream 1 cup whole milk 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1 loaf day-old brioche 3 large bananas 1/2 stick (4 tablespoons) unsalted butter, melted 2 cups chopped pecans 1 cup light brown sugar 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter 1/4 cup sugar Powdered sugar, for dusting Instructions: Preheat the oven to 350 degrees F. For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved. Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly. For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan. For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.
Chimichurri Sauce 1 large bunch fresh cilantro, stems removed 1/2 bunch fresh flat-leaf parsley, stems removed 1 teaspoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 3 cloves garlic Juice of 3 limes 1/2 cup olive oil Instructions: Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. Serve with grilled steak or other meat.
Mary Beth's Sauerkraut Balls 1 pound Idaho potatoes, peeled, diced and cooked until tender 2 cups sauerkraut 1 cup small diced Bavarian ham 2 egg yolks 3/4 cup whole grain mustard 2 tablespoons chopped green onions 2 cups all-purpose flour 2 egg, beaten with 2 tablespoons milk 3 cups fine dried bread crumbs Oil, for frying 1 1/2 cups sour cream 1 tablespoon finely chopped fresh parsley leaves Instructions: Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes. Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt. In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.
Catfish Baked in Foil 1 cup couscous (preferably whole wheat) 2 tablespoons extra-virgin olive oil 3/4 teaspoon smoked paprika Kosher salt and freshly ground pepper 4 6-ounce skinless catfish fillets 2 lemons (1 thinly sliced, 1 juiced) 1/3 cup roughly chopped fresh parsley or mint 1 medium red onion, thinly sliced 1 cup cherry tomatoes, halved 2 cloves garlic, finely chopped Instructions: Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer. Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes. Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.
3-2-1-1 Vinaigrette 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon cool water Instructions: In a medium bowl, whisk together the olive oil, red wine vinegar, mustard and water.
Ginger Pecan Oatmeal Crisps 1 cup quick cooking oatmeal 3/4 cup pecan halves 1 cup whole-wheat flour 1/4 cup cornstarch 1 teaspoon ground ginger 1/2 teaspoon fine salt 1/4 teaspoon baking soda 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, softened 3/4 cup granulated sugar 1/3 cup light brown sugar 1 teaspoon pure vanilla extract 1 large egg Instructions: Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture. In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg. Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve. Store cookies in a tightly sealed container for up to 1 week.
Fruit Puree Packet Mimosas One to two 3 1/2-ounce kids' pureed fruit packets, such as mango, peach or strawberry 8 to 16 ounces carbonated water Cava or Champagne Ice cubes with fruit, for serving Instructions: Gather 4 tumblers. Squeeze a small amount of pureed fruit into the bottom of the glasses. Fill each glass with carbonated water (for kids!) and cava or Champagne (for adults over 21). Add the ice cubes for a punch of flavor!
Spicy Killer Shrimp Soup 1 cup dry white wine 1 tablespoon tomato paste 1 quart chicken broth 1 tablespoon fennel seeds 1 teaspoon kosher salt 1 teaspoon cayenne pepper 1/2 teaspoon paprika 1 bay leaf 1 thyme sprig 1 15-ounce can unsweetened coconut milk 1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice 1 pound peeled and deveined raw large shrimp 4 tablespoons unsalted butter, cut into tablespoons 2 tablespoons chopped fresh flat-leaf parsley Instructions: Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves. Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes. Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley. Photograph Courtesy of Time Inc. Books/Alison Miksch.
Crunchy Roasted Rosemary Potatoes 3 large Yukon gold potatoes, scrubbed clean, cut in 1/2 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Extra-virgin olive oil Instructions: Heat the oven to 400 degrees F. Slice the potatoes and put on a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through. Serve immediately.
Cinnamon Peanut Brittle 1/2 cup water 2 cups sugar 1/4 teaspoon cream of tartar 1 cup light corn syrup 2 teaspoons ground cinnamon 2 tablespoons unsalted butter 2 cups roasted salted peanuts 1 teaspoon baking soda Instructions: Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda. Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.

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