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Brown Chicken Stock 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs 3 medium onions, peeled and halved horizontally 3 stalks celery, cut into chunks 3 carrots, peeled and cut into chunks 1 head garlic, cut in half horizontally 2 tablespoons tomato paste 1/2 cup dry white or red wine Several sprigs of parsley Several sprigs of thyme 2 bay leaves 10 peppercorns Contents of your stock bag, optional, explained above. Instructions: Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.
Corn Flan with Smoked Salmon 1 pint heavy cream 1 1/2 cups corn kernels, fresh or frozen 1 teaspoon caraway seeds 12 brown-shelled eggs 8 ounces sliced smoked salmon 1/4 cup chopped chives Salt and freshly ground black pepper 2 teaspoons lemon zest Instructions: Simmer heavy cream with 1 cup of corn and caraway for 6 to 8 minutes. Puree in food processor and strain. Using egg scissors, remove the top of 12 brown eggs. In a bowl, whisk 4 eggs, slowly adding cream to the bowl while whisking. Reserve remaining eggs for another use. Season with salt and pepper. Rinse the inner shells of all 12 shells and remove any loose shell with your fingers. (If egg scissors aren't available, use serrated knife). Place eggshells back in original cardboard container (not styrofoam) and fill 2/3 of the way with egg and cream mixture. Preheat the oven to 350 degrees F. Place the eggs, in the cardboard container, in a baking pan with 1-inch of water. Cover with foil. Bake for 35 minutes. Cut salmon slices into thin strips or julienne. Toss strips with chives, salt, pepper, and lemon zest. Top each egg with the seasoned julienne salmon. Serve with an espresso spoon and a cocktail fork, in an eggcup or a bed of salt.
Macaroni and Cheese with Sausage Kosher salt 1 pound elbow macaroni 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 1 red bell pepper, seeded and chopped 1 onion, chopped 2 1/2 cups half-and-half 1/4 teaspoon cayenne pepper Two 8-ounce packages cream cheese, at room temperature One 8-ounce block sharp Cheddar, grated 1 cup grated Gruyere Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside. Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage. Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat. Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.
Smoked Pork Loin with Apple Chutney 2 cups kosher salt 2 cups sugar 1 cup molasses 1/2 cup apple cider vinegar 1/4 cup granulated garlic 1/4 cup dry mustard powder 1/4 cup granulated onion 1/4 cup ground black pepper 1/4 cup dried rosemary 1/4 cup Worcestershire 6 bay leaves One 8- to 10-pound pork loin Apple Chutney, recipe follows 8 cups diced Granny Smith apples 2 cups golden raisins 2 cups chicken stock 1 cup brown sugar 1 cup apple cider whiskey 1 tablespoon ground black pepper 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 chopped red bell pepper 1 large shallot, chopped Instructions: Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes. Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours. Preheat a smoker for smoking at 225 degrees F. Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney. Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.
Creamy Garlic Mashed Potatoes 3 1/2 pounds russet potatoes 2 tablespoons kosher salt 16 fluid ounces (2 cups) half-and-half 6 cloves garlic, crushed 6 ounces grated Parmesan Instructions: Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Lampuca \Sicilian Fish Stew\ 1/4 cup extra-virgin olive oil 2 pounds sweet Italian sausage, casings removed and crumbled 4 cloves garlic, smashed 1 large Spanish onion, roughly chopped 1 teaspoon crushed red pepper flakes 2 anchovy fillets 1/2 cup white wine 1 lemon, juiced 2 cups chicken stock 2 cups tomato sauce 1/4 cup raisins 3 tablespoons harissa, plus more for serving 30 littleneck clams 20 fresh mint leaves, torn 2 mahi mahi fillets, cut into large chunks 4 slices bread, toasted Instructions: Heat a large, high-sided pan over medium heat and add the olive oil. Add the sausage, garlic and onions. Brown until the sausage is caramelized, 5 to 6 minutes. Add the red pepper flakes and anchovies and cook for 2 minutes. Deglaze the pan with the white wine and lemon juice. Reduce by half, about 5 minutes. Add the chicken stock, tomato sauce, raisins, harissa, clams, mint and mahi mahi into the pot and partially cover with the lid. Cook until all the clams open and the stew is the consistency of chowder, about 10 minutes. Serve with the toasted bread and harissa.
Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce 1/2 cup mayonnaise 1/4 cup buttermilk, shaken 1/4 cup sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh Italian parsley 2 scallions, finely chopped 1 tablespoon sriracha 1/2 teaspoon sugar Zest and juice of 1 lime Kosher salt and freshly ground black pepper One 10-ounce bag sweet chili flavor tortilla chips or your favorite flavor chips 3 large eggs 1 tablespoon sriracha 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 pounds boneless skinless chicken breasts, cut lengthwise into 1-inch strips Vegetable oil, for frying Crudites, such as celery, peppers and endive, for serving Instructions: For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper. For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl. Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl. Sprinkle the chicken strips with some salt and pepper. Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F). Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels. Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.
Tuscan Chicken Soup 8 thick slices sourdough bread 2 tablespoons olive oil, plus more for toasting bread 2 tablespoons salted butter 3 boneless, skinless chicken thighs, diced 1 small onion, diced 2 cloves garlic, minced 2 tablespoons tomato paste One 14-ounce can diced tomatoes One 28-ounce can tomato puree 4 cups low-sodium chicken broth One 15-ounce can cannellini beans 1 to 2 tablespoons honey 2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish Kosher salt and freshly ground black pepper One 6.52-ounce jar marinated artichoke hearts, drained 4 small burrata balls Instructions: Preheat the oven to 425 degrees F. Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes. Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes. Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes. Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.
Fudgy Brownies Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 10 ounces finely chopped semisweet chocolate 2 ounces finely chopped unsweetened chocolate 8 tablespoons (1 stick) unsalted butter 2 cups sugar 1 teaspoon pure vanilla extract 4 large eggs Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil, leaving about a 2-inch overhang of foil on at least 2 sides, and lightly coat with cooking spray. Whisk the flour, baking powder and salt together in a medium bowl and set aside. Bring 1-inch of water to a simmer in medium saucepan over medium heat. Put both the semisweet and unsweetened chocolates and butter in a medium heatproof bowl that sits comfortably over the saucepan without touching the water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove from the heat. Whisk the sugar, vanilla and eggs together in a large bowl. Add the chocolate mixture and stir until blended and then stir in the flour mixture until just combined. Spread in the prepared baking dish. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Cool the brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the foil and cut into squares.
Ham and Vegetables Over Medium Shells 12 ounces medium size shells 1/4 cup olive oil 1/2 onion, finely chopped 2 cloves garlic, minced 2 medium zucchini, cut into 1/4-inch dice 1/4 cup dry white wine 2 medium tomatoes, seeded and cut into strips 1/4 cup pimentos cut into slivers 12 ounces smoked black forest ham, cut into small dice Salt and pepper 1/4 cup slivered pitted black nicoise olives 1/4 cup minced parsley Instructions: Bring a large pot of salted water to a boil, add pasta and cook until tender but still firm to the bite, 8 to 10 minutes or according to package directions. Heat oil in a large skillet. Add sliced onion and saute for 5 minutes or until tender. Add garlic and zucchini and saute a minute. Add white wine, cover and simmer 2 to 3 minutes or until tender. Remove lid, add tomatoes, pimentos, ham and simmer a couples of minutes just to heat through. Season to taste with salt and pepper. Remove from heat and spoon over pasta. Garnish with sliced olives and parsley.
Breaded Eggplant 2 medium eggplants Salt and pepper 2 eggs, beaten 1 cup milk or half and half 1 clove garlic, crushed 3 tablespoons extra virgin olive oil 2 cups dry panko crumbs 2 pounds ricotta cheese 3 eggs, beaten Zest of one lemon Juice of one lemon Salt and pepper to taste Instructions: Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel. Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture. Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.
Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Cream 4 cups all-purpose flour 8 ounces unsalted butter 1 teaspoon salt 2/3 cup chilled water 10 whole eggs 10 egg yolks 2 1/2 cups sugar 2 cups fresh lemon juice 5 lemons, finely zested 1 teaspoon salt 2 1/2 pounds unsalted butter 1/2 cup water 1/4 cup sugar 2 tablespoons berry coulis For the whipped cream: 4 tablespoons berry coulis Instructions: Preheat oven to 375 degrees F. For the tart shells: Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together. Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour. Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough. Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd. For the curd: In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water. Whisk well. Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon. Cool. For the coulis: In a medium saucepan simmer berries, water and sugar for 10 minutes. Press through a fine mesh strainer and puree in a blender or food processor. Set aside some coulis for whipped cream, some for berries, and some for plating. To serve: Fill tart shells nearly full with chilled lemon curd and place on an oval plate. Toss fresh berries in coulis and place on tart and directly on the plate. Place coulis artfully next to tart and berries. Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top. Bon Appetit!
Tangerine Sherbet 3 cups tangerine juice (from about 18 tangerines) 10 tangerines, zested and grated minced 3/4 cup fresh lemon juice (from 5 to 6 lemons) 4 lemons, zested 1 1/2 cups Simple Syrup, recipe follows 1/4 cup Mandarine Napoleon liqueur 2 cups sugar 1 cup water Instructions: In a bowl, mix together all the ingredients. Strain through a fine mesh sieve into a bowl. Chill. Freeze in an ice cream freezer according to the manufacturer's directions. Combine the sugar and water in a saucepan. Bring to a boil and boil for 1 to 2 minutes, or until the liquid is clear. Remove from the heat. Let cool and store in a container, covered, in the refrigerator, until ready to use. Yield: 1 cup
Plum Crostata 2 cups flour 1/2 cup sugar 1 lemon, zested 1/2 cup unsalted butter, cut up 1 medium egg 1 yolk 2 tablespoons raspberry jam 6 plums cut into wedges 1/2 pint raspberries 1 tablespoon honey 2 tablespoons cream or milk 2 tablespoons coarse sugar Instructions: For the dough: In a standing mixer with a paddle blend together flour, sugar and lemon zest. Add butter and continue mixing on low until sandy looking. Meanwhile whisk together egg and yolk. Add to flour/butter mixture and blend on low just until it comes together. Form into a ball and chill. Roll dough out to a 14-inch circle and place on a parchment paper lined sheet pan. Fold over 1/2 inch of the crust to form a rustic edge. Spread jam on center of tart then fan around wedges of plums and dot with raspberries. Drizzle honey over plums, brush edge with cream and sprinkle with coarse sugar. Bake at 375 until fruit is tender and crust is cooked on the under side, about 25 to 30 minutes. Note: You may use frozen raspberries if fresh is not available. Also if you can't find coarse sugar, use raw sugar.
Pizza Rolls 2 tablespoons olive oil 1/2 medium yellow onion, finely chopped (about 1 cup) Kosher salt 12 ounces bulk sweet Italian sausage One 2-ounce piece pepperoni, cut into 1/4-inch dice 1 cup pizza sauce 1 teaspoon dried oregano 1/2 teaspoon granulated garlic 1/4 teaspoon crushed red pepper flakes 6 ounces shredded mozzarella (about 1 1/2 cups) 36 wonton wrappers 1 large egg, beaten Canola oil, for frying Instructions: Heat the olive oil in a large nonstick saute pan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the sausage and cook, using the back of a wooden spoon to crumble into fine pieces, until lightly browned and cooked through, about 5 minutes. Stir in the pepperoni, pizza sauce, oregano, granulated garlic and pepper flakes. Remove to a large bowl and allow to cool slightly. Fold in the mozzarella and season to taste with additional salt if needed. Put 1 wonton wrapper down on a flat work surface. Put a slightly heaping teaspoon of filling in the middle of the upper half of the wrapper, then put a slightly heaping teaspoon of filling in the middle of the bottom half, making sure that the fillings are evenly spaced apart. Brush egg wash all around the fillings and on the edges of the wrapper. Fold both sides of the wrapper over the fillings letter-fold style, overlapping them and being careful not to press down on the fillings. Turn the wrapper over so that the seal is on the bottom, then use your fingers to gently press down in between the fillings and around the edges. Use a sharp knife to cut the wrapper in half between the fillings. Use your fingers to tightly seal both ends of the pizza rolls. Put the filled pizza rolls on a large baking sheet. Repeat this process with the remaining wrappers and filling. Fill a Dutch oven halfway with canola oil and heat to 350 degrees F. Set a cooling rack over a baking sheet. Fry the pizza rolls in batches until golden brown and crispy, about 4 minutes. Transfer to the cooling rack. Once all the pizza rolls are fried, move them to a large serving platter and serve immediately.
Chorizo Sliders with Spicy Avocado Spread 1 1/2 pounds ground pork 8 ounces fresh (raw) chorizo, removed from casing 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon kosher salt 2 cloves garlic, minced 1/2 onion, diced 8 ounces manchego cheese, cut into slices Spicy Avocado Spread, recipe follows 12 slider rolls or buns 12 small pieces iceberg lettuce 2 avocados 1/4 cup sour cream 1 teaspoon kosher salt, plus more if needed 3/4 teaspoon ground coriander 1/2 teaspoon chili powder 1/4 teaspoon cayenne Juice of 1 lime Instructions: Combine the pork, chorizo, cumin, paprika, salt, garlic and onions together in a large mixing bowl. Form the mixture into twelve 2-ounce patties and place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate until ready to grill. Preheat a grill over medium-high heat. Grill the patties until the meat is cooked through, 3 to 4 minutes per side. In the last couple of minutes of grilling, top with the manchego cheese and cover the grill to help the cheese melt. Spread the Spicy Avocado Spread on both halves of all the rolls. Place the sliders on the bottom halves, then top with the lettuce and the top halves of the rolls. Scoop the avocado flesh into a food processor. Add the sour cream, salt, coriander, chili powder, cayenne and lime juice and pulse until smooth. Taste and adjust the seasoning with more salt if necessary.
Breeder's Cup 6 to 8 thinly sliced cucumbers 2 ounces gin (recommended: Hendricks) 3/4 ounce agave syrup 3/4 ounce fresh lime juice 1 heaping bar spoon beet horseradish Ice, for shaking 1 large ice cube, for serving Pinch Cypress sea salt, for garnish 1 shucked raw oyster Instructions: Muddle 4 cucumber slices in a metal cocktail shaker. Add the gin, agave syrup, lime juice and beet horseradish to the shaker. Top with ice and the shaker top. Shake vigorously. Strain over a large ice cube in a cocktail glass. Garnish with pinch of Cypress sea salt on the ice cube and slices of cucumber against the inside of the glass. Serve with the raw oyster.
Garam Masala-Chocolate Gingerbread 2/3 cup Dutch-processed cocoa powder 1 teaspoon baking soda 3/4 teaspoon fine salt 1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops) 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks) 3/4 cup light brown sugar 1 tablespoon freshly grated ginger 1 large egg, lightly beaten 1/2 cup molasses Chocolate Glaze, recipe follows Royal Icing, recipe follows Toasted fennel seed, dried rose petals and gold or silver dragees, for garnish 3 cups all purpose flour, plus for dusting 6 ounces bittersweet chocolate, chopped 1 1/2 tablespoons unsalted butter 3 tablespoons corn syrup 3 tablespoons water 1 1/2 tablespoons egg white powder 3 cups confectioners' sugar 4 tablespoons water Instructions: Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside. Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until fully incorporated. Add the flour in 2 batches and mix on low until combined and forms a sticky dough. Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight. Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour. Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing. Garnish with toasted fennel seeds, dried rose petals, or silver dragees. Combine all the ingredients in a microwave-safe bowl, cover with plastic wrap, and cook until the chocolate melts, about 1 1/2 minutes. Stir to smooth out and combine. Combine all the ingredients in a medium bowl. Beat with an electric hand mixer over medium-high speed until it forms thick and glossy peaks, about 6 minutes.
Tomato and Shishito Stir-Fry 4 ounces shishito peppers 1 pint cherry tomatoes 2 tablespoons vegetable oil 2 scallions, finely chopped 1 teaspoon minced peeled fresh ginger Kosher salt Instructions: Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl. Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt.
Texas-Style Brisket One 15- to 22-pound whole or packer beef brisket 1 cup kosher salt 1 cup coarse black pepper Apple juice in a spray bottle, for spritzing the brisket Original BBQ Sauce, optional, recipe follows 6 cups ketchup 1 cup apple cider vinegar 1 cup Worcestershire sauce 3/4 cup molasses 1/2 cup brown sugar 2 tablespoons hot sauce, such as Louisiana 2 tablespoons lemon juice 1/2 cup chili powder 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons kosher salt 2 tablespoons black pepper 1 tablespoon cayenne pepper Instructions: Prepare a smoker for cooking at 250 to 275 degrees F. Trim the fat cap on the brisket to 1/4 inch, then trim out the top and bottom fat. Trim the lean flat edges so the meat is at least 1 1/2-inches thick. Stir together the salt and pepper in a bowl until well blended to make the rub. Shake an even layer of the rub on all surfaces of the brisket that will be exposed to the smoke. Do not pack the rub into folds or cracks, since that will turn the rub into a soggy paste. Place the brisket in the smoker with the fatty point closest to the firebox. Smoke for 2 hours, rotating the brisket occasionally for even coloring and to prevent the edges from drying out. Spritz the brisket liberally with apple juice and continue smoking the brisket, spritzing every 30 minutes, until the meat has a dark mahogany color and the internal temperature reaches 203 to 205 degrees F, another 10 to 12 hours. Wrap the brisket tightly in unwaxed butcher paper and let rest 45 minutes to 1 hour before slicing and chopping. Serve with Original BBQ Sauce if using. Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer for 30 to 45 minutes, stirring occasionally to keep from burning.
Homemade Red Hot Sauce 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces) 1 1/2 tablespoons minced garlic 3/4 cup thinly sliced onions 3/4 teaspoon salt 1 teaspoon vegetable oil 2 cups water 1 cup distilled white vinegar Instructions: Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
Banana Pudding Ice Cream Sundaes 3 very ripe bananas, cut into chunks and frozen, plus 1 ripe banana, thinly sliced 2 cups whipped topping 3/4 cup crushed vanilla wafer cookies Instructions: Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana.
Candied Bacon 1 bottle bourbon 1 ounce loose leaf chamomile tea 5 pounds slab bacon, cubed 1 pound light brown sugar 3 tablespoons ground coffee 3 tablespoons cocoa powder 3 tablespoons sea salt 1 tablespoon espelette pepper Instructions: Preheat the oven to 350 degrees F. In a large pot over medium-high heat, bring the bourbon, 2 cups water and loose tea to a simmer. Drop the bacon cubes into the pot and continue to simmer until the bacon is cooked through and the liquid has reduced. In a shallow bowl, combine the brown sugar, coffee, cocoa, salt and espelette. Using a slotted spoon, removed the bacon cubes from the bourbon mixture and toss with the sugar and spices. Reserve the bourbon mixture. Place the coated bacon cubes in a glass baking dish and bake for 20 to 25 minutes. Remove from the oven and place on wire cooling racks set over lined sheet trays. Spoon the leftover bourbon mixture over the bacon cubes. Cool to room temperature and wrap individually in wax paper.
The \Rachael\ Omelet 1/4 cup small broccoli florets 2 tablespoons clarified butter (or 1 tablespoon olive oil and 1 tablespoon butter) 1/4 cup diced Roma tomatoes 1/4 cup diced yellow onions 1/4 cup diced green pepper 1/4 cup diced mushrooms Kosher salt and freshly ground black pepper 3 eggs, well-beaten 1 ounce Muenster, shredded 1 ounce Cheddar, shredded Whole wheat toast and fresh fruit, as accompaniments Instructions: Steam the broccoli, either in a microwave or steamer, until tender and reserve. Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.
Cheese Crisps and Mock \Goldfish\ Crackers 2 slices American cheese (not \cheese food\) 1/2 teaspoon salt 1/8 teaspoon chili powder 1/8 teaspoon garlic powder 2 ounces deli-sliced Colby-Jack cheese Low-carb salsa, as needed Instructions: Preheat oven to 400 degrees F. Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible. Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6¿without any seasonings. Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed. Cool the crisps and crackers completely before serving¿as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.
Candy Corn Cookies 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup confectioners\u2019 sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon lemon zest 1 large egg Orange gel food coloring Yellow gel food coloring 4 ounces white chocolate, finely chopped Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Combine the butter, confectioners\u2019 sugar and granulated sugar in a stand mixer fitted with the paddle attachment. Mix on high speed until light and creamy, about 2 minutes. Mix in the vanilla, lemon zest and egg for about 1 minute. Reduce the speed to low. Add the dry ingredients and mix just until a smooth dough forms. Turn the dough out onto a work surface and bring it together. Transfer a third of the dough to a small bowl and the remaining dough to a medium bowl. Knead enough yellow gel coloring into the dough in the small bowl to tint it bright yellow (we used about 1/4 teaspoon). Knead enough orange gel coloring into the dough in the medium bowl to tint it bright orange (we used about 1/4 teaspoon). Place a double layer of plastic wrap on a work surface. Working on top of the plastic wrap, roll the yellow dough into a log about 9 inches long. Slightly flatten the log with your hands. Repeat the rolling with the orange dough then stack it on top of the yellow dough. Gently press the 2 opposing long sides to form a triangular log, with the orange dough at the tip. Wrap the dough in the plastic. Smooth the flat side of a ruler over the dough to better define the sides, creating a triangular log that\u2019s 11 to 12 inches long. Refrigerate until firm, at least 2 hours, up to 1 day (or freeze for up to 3 months). Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and use a sharp thin knife to cut crosswise into 3/8-inch-thick slices and arrange on the prepared baking sheets. Bake, rotating the baking sheets and swapping positions on the oven racks halfway through, until the cookies are just golden on the bottoms and edges, 10 to 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely, leaving the parchment on the baking sheets. Microwave the white chocolate in a small microwave-safe bowl at 50 percent power in 30 second intervals. Once the chocolate is almost melted, stir until smooth. Dip each cookie, pointed tip first, in the chocolate until coated about a third of the way to make the white portion of the candy corn. Return to the parchment-lined baking sheets and let sit at room temperature until the chocolate is set, about 30 minutes. (Or pop into the refrigerator to set faster.)
Cod with Fennel and Onion 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds 2 tablespoons extra-virgin olive oil 1 medium to large yellow skinned onion, thinly sliced Salt and pepper 1 cup white wine 1 large or 2 medium russet potatoes, peeled and very thinly sliced 1 cup chicken stock 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each 1/4 cup chopped flat-leaf parsley, a couple of handfuls Crusty bread, to pass at table Instructions: Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F. Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel. Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.
Grand Mimosas 6 tablespoons orange liqueur (recommended: Grand Marnier) 1 bottle brut Champagne or sparkling wine, chilled 1/2 quart orange juice Instructions: To each Champagne flute, add 1 tablespoon orange liqueur. Add Champagne to fill 2/3 of each flute. Top glasses off with orange juice. Serve.
Cornish Game Hens stuffed with Chicken Liver Pate Extra-virgin olive oil 2 tablespoons capers 3 to 4 anchovy fillets 3 cloves garlic, smashed 1 pound chicken livers, rinsed 1 cup dry white wine Kosher salt 2 Cornish game hens, butterflied, backbone, wing tips, breast bone and ribs removed Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 teaspoons fennel pollen 1 teaspoon crushed red pepper flakes 2 lemons, zested 1 1/2 cups chicken stock 1 cup dry white wine 2 sprigs fresh rosemary 2 teaspoons unsalted butter 1 tablespoon chopped fresh chives Instructions: For the pate: Coat a large saute pan with olive oil and add the capers, anchovies and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes. Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy. Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Set aside to cool completely. Put into a pastry bag. For the game hens: Place the game hens on a clean work surface. Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin. Set aside. Preheat the oven to 400 degrees F. Drizzle the game hens with olive oil and sprinkle with salt and pepper. Add the fennel pollen, crushed red pepper flakes and lemon zest. Place the whole shootin' match in the oven for about 20 minutes. Remove from the oven, turn on the broiler and place under the broiler. Broil for 2 to 3 minutes. Remove the pans from the oven. Check the game hens for doneness; they should be cooked through but still succulent and juicy. Let rest for about 5 minutes. Remove the game hens from the pan. Cut the game hens in half and separate the breasts from the dark meat. Each plate gets half a game hen. Reserve on a large platter. Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary. Cook over high heat until the liquid has reduced by more than half. Taste and season with salt. Finish the sauce with the butter. Spoon the juices over over the game hens. Garnish with the chives. Tastes like chicken!
Perfect Omelettes 8 ounces of clarified butter 12 eggs, cracked 2 ounces of whole milk Salt and pepper to taste Goat cheese Blanched asparagus tips Crisp bacon Fresh herbs Instructions: With a 9-inch teflon omelette pan, warm one ounce of butter over medium heat. Blend in a mixing bowl the eggs and the milk. Slowly pour the equivalent of 3 eggs into the saute pan with a swirling motion using a rubber spatula. Stir eggs evenly until they begin to set. Do not scramble the eggs. Once the eggs begin to set, turn down the heat and cook slowly. Sprinkle with salt and pepper. Fill the center with your choice of ingredients.
French Dip Sandwiches 2 tablespoons butter 1 shallot, chopped 1 tablespoon all-purpose flour 1 jigger dry sherry, optional 2 cans beef consomme, found on broth and soups aisle or beef broth 1 1/2 pounds deli sliced roast beef Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper 4 torpedo sandwich rolls, split Instructions: In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
Glazed Brussels Sprouts with Bison Bacon 8 slices bison bacon 2 pounds Brussels sprouts, trimmed and halved 1 to 2 tablespoons olive oil 1 tablespoon butter 3 cloves garlic, minced 1/2 cup balsamic vinegar 1/2 teaspoon salt 1/8 teaspoon black pepper Instructions: 1. Preheat oven to 425°F. Cook bison bacon over medium heat in a large skillet for 5 to 6 minutes or until crisp, turning occasionally. If necessary, drain on paper towels. Cool slightly. Cut into bite-size pieces; set aside. 2. Spread Brussels sprouts in a single layer in a 15x10x1-inch baking pan. Drizzle with oil. Bake for 20 to 25 minutes or until crisp-tender, stirring once or twice. 3. Meanwhile, for glaze, melt butter over medium heat in a large skillet. Cook garlic in hot butter for 30 seconds. Add balsamic vinegar, salt, and pepper. Cook and stir for 5 to 7 minutes or until sauce is thickened and reduced to about ¼ cup. Add Brussels sprouts to skillet; stir to coat. 4. To serve, sprinkle bison bacon pieces over Brussels sprouts.
Tomato Soup Spice Cake Nonstick cooking spray 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 stick unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract One 10.75-ounce can condensed tomato soup, such as Campbell\u2019s 1 1/2 cups frosting or whipped cream, for serving Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-9-inch baking pan generously with nonstick spray. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves through a fine-mesh strainer into a medium bowl. Whisk together. Combine the butter, sugar and vanilla in another medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold in with a rubber spatula. Transfer to the prepared baking pan. Smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely in the pan, about 1 hour, then frost the top with the frosting or cut into squares and serve each with a dollop of whipped cream.
Antipasti Salad 1 small garlic clove, peeled Kosher salt and freshly ground black pepper 1 teaspoon freshly grated orange zest 2 tablespoons white wine vinegar 13 cup extra-virgin olive oil 14 medium red onion, minced 12 medium fennel bulb, trimmed and cored 1 15-ounce can chickpeas, rinsed and drained 4 jarred roasted sweet red peppers, chopped (about 34 cup) 1 6-ounce jar marinated artichoke hearts, rinsed, drained, and quartered, 2 cups baby arugula 1 cup fresh flat-leaf parsley leaves 14 cup kalamata olives, pitted (about 2 ounces) 12 cup freshly shaved Parmesan cheese Instructions: For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl. Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
Baja-Style Ahi Tuna Tartare 1 tablespoon olive oil 3 tablespoons soy sauce 2 tablespoons fresh lime juice 1 1/2 pounds sushi-grade ahi tuna, diced 1/4 cup diced peeled seeded cucumber 3 tablespoons capers, drained 2 tablespoons sesame seeds, toasted 1/4 cup sliced pitted kalamata olives 1 tablespoon chopped fresh cilantro leaves Corn tostadas Instructions: In a medium bowl, whisk together the olive oil, soy sauce and lime juice. Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine. Divide the tartare between 4 chilled serving bowls and serve with tostadas.
Mustard and Curry Roast Lamb 1 (2 1/2 pound) double lamb loin roast, with saddles attached 1 cup toasted plain breadcrumbs 3 tablespoons vegetable oil 1 tablespoon minced fresh mint leaves 1 tablespoon curry powder, preferably hot 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons hot mustard Instructions: Heat oven to 450 degrees F and arrange the rack in the middle. Set lamb at room temperature while oven heats up, at least 20 minutes. Combine breadcrumbs, 2 tablespoons of the oil, mint, curry, salt, and pepper in a medium bowl and stir to mix thoroughly; set aside. Pat lamb dry with paper towels, score fat in a crosshatch pattern, and season well with additional salt and pepper. Heat 1 tablespoon of the oil in a large cast iron pan over medium-high heat. When the oil is just smoking, add the lamb, fat-side down, and brown, about 5 minutes. Transfer the lamb to a plate. Brush mustard evenly on the seared side of the lamb. Press the reserved breadcrumb mixture into the meat so that it adheres. Place lamb back into the pan and roast until the internal temperature of lamb is 135 degrees F for medium rare, about 35 to 40 minutes. Allow lamb to sit for 5 to 10 minutes before carving and serving.
Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer 1 tablespoon grapeseed oil 1 large white onion, diced 1 1/2 cups Bavarian style beer (recommended: Hefeweizen) 1 bunch broccoli (about 6 large stalks), broken into florets, plus stalks trimmed, peeled and into disks Salt and freshly ground black pepper Pinch ground nutmeg 2 quarts low-sodium chicken stock 1 1/2 cups heavy cream 2 cups shredded Cheddar 1/4 cup (4 tablespoons) whipped cream cheese 1/4 cup whipped cream cheese softened 2 hard-boiled eggs, peeled while warm and diced 3 strips bacon, fried, drained and crumbled (recommended: Nueske's Applewood Smoked Bacon) 8 slices wheat bread 1/4 cup shredded Cheddar Instructions: In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft. While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed. Stir heavy cream into the soup, remove from heat, and puree with an immersion blender. Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm. Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt. Serve soup in crocks with a crouton floating on the surface of the soup.
Red Meat Chili Enchiladas 1/2 cup vegetable oil 12 (6-inch) corn tortillas 1/2 pound Red Meat Chili, shredded, recipe follows 2 cups Chili Sauce, recipe follows 10 ounces Jack cheese, shredded 1 cup finely chopped white onion 1/2 cup chopped cilantro leaves 1 cup Mexican crema 1 cup crumbled Cotija cheese 3 white onions, quartered 8 tomatillos, peeled and washed 4 Roma tomatoes, quartered 8 cloves garlic, peeled 1/2 pound ancho chiles 1/2 pound gaujillo chiles 2 cups hot water, to soak chiles 1 quart chicken stock 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1/4 cup extra-virgin olive oil 1 (2-pound) flank steak Instructions: In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften. Remove the tortillas from the oil, letting the excess oil drip off. Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas. Preheat the oven to 350 degrees F. Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose. In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish. Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese. Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes. Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese. On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned. In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant. Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften. Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste. In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder. In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste. Preheat the oven to 350 degrees F. Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak. Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil. Put the pan in the oven and roast for 1 hour. Remove the steak from the pan, shred the meat and reserve the sauce.
Minted Melon Iced Honey Green Tea 6 chunks honeydew melon, about 1-½ inches square 15 large fresh mint leaves 1 bottle Pure Leaf™ Not Too Sweet Honey Green Tea Instructions: Crush honeydew and mint with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve over ice. Garnish, if desired, with additional honeydew and mint sprigs. For a pitcher, simply double the recipe. For a cocktail version, simply add &frac1/4: cup vodka.
Almost-Famous Green Bean Fries 1/2 cup ranch dressing 1/2 cup peeled, seeded, chopped cucumber 1 tablespoon horseradish, drained 1 tablespoon milk 1 teaspoon distilled white vinegar 2 teaspoons wasabi powder (found in the spice aisle or with the Asian foods) Pinch of cayenne pepper Kosher salt 2 cups low-sodium chicken broth 1/2 pound green beans, trimmed 1 large egg 1/2 cup milk 1 cup instant flour (such as Wondra) 1 cup breadcrumbs 1/4 teaspoon onion powder 1/8 teaspoon garlic powder Pinch of cayenne pepper Kosher salt and freshly ground black pepper Peanut or vegetable oil, for frying Instructions: Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve. Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry. Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl. Line a baking sheet with parchment paper. Toss the green beans in the flour and shake off the excess. One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with the dip.
Greek Pasta Salad with Feta and Chicken 12 ounces ditalini or other pasta 1/2 cup reduced-sodium chicken broth 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 cloves garlic, minced 1 teaspoon Dijon mustard 1 teaspoon dried oregano 1 teaspoon dried thyme Salt and ground black pepper 2 cups cooked cubed chicken (about 1 pound) 1 green bell pepper, seeded and diced 1/4 cup chopped fresh mint leaves 1/2 cup crumbled feta cheese Instructions: Cook pasta according to package directions. In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint. Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
Cumin Tortillas 6 cups peanut oil 10 (8-inch) flour tortillas, cut into eighths 3 tablespoons cumin powder 2 tablespoons kosher salt Instructions: Heat oil in a large saucepan or fryer to 365 degrees F or until a piece of tortilla sizzles when immersed. Fry the tortillas in batches and fry until crisp, about 2 minutes, remove and drain on paper towels. Repeat with remaining tortillas. Mix together the cumin and salt in a small bowl. Season the chips with the cumin-salt mixture while still warm.
Wild Mushroom Bread Pudding 1 1/3 cup heavy cream 4 eggs 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 loaf crusty Italian bread, cubed 3 tablespoons unsalted butter, plus more for buttering baking dish 2 shallots, sliced 4 pounds mixed wild mushrooms, cleaned and sliced 3 tablespoons chopped chives 3 tablespoons fresh thyme leaves 3 tablespoons fresh rosemary leaves 4 tablespoons grated Parmesan, plus more to top Instructions: Preheat oven to 350 degrees F. On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes. In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve. In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper. Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan. Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste. Bake for 45 minutes or until the top is golden brown and the custard is set.
Puffy Tacos 3 cups corn tortilla mix 1/2 tablespoon salt 2 1/4 cups warm water Instructions: Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato. Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.
Grilled Vegetables 4 medium bell peppers (green or red or both), cut in half lengthwise, cores and stems removed 2 medium eggplants (about 1 pound each), cut lengthwise into 1/2-inch-thick slices 8 medium onions, peeled and cut in half lengthwise, leaving root ends intact 6 medium zucchini (about 2 pounds) cut in half lengthwise Instructions: Brush vegetables with olive oil and place on a medium to medium-hot grill (375 to 475 degrees), 4 to 6 inches from heat source. For easy turning, use a hinged grilling basket or grill grid. Serve some of the vegetables hot off the grill or at room temperature for tonight's dinner. Store the rest: Cut vegetables into bite-size pieces. Put each type in a separate ziptop food bag. Add a little olive oil to each bag to lightly coat vegetables. Press air out of bags, seal and refrigerate up to 5 days. You'll have about 6 cups total, depending on how much was used the first night.
Apple Coleslaw 1/4 cup cider vinegar 1 cup mayonnaise 1/3 cup poppy seeds 1/3 cup honey 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 medium cabbage, cored, finely shredded 2 large carrots, peeled, julienne 1 bunch scallions, thinly sliced 1/2 cup finely minced parsley leaves, optional 4 Fuji apples, peeled, cored, julienne Instructions: Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside. Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes 3 tablespoons vegetable oil Basil Mashed Potatoes, recipe follows 4 (1-inch thick) \soup cut\ beef shanks, about 3 pounds total Sauteed Fennel and Leeks, recipe follows 1 tablespoon Essence, recipe follows 2 large onions, finely chopped 2 ribs celery, finely chopped 2 large carrots, finely chopped 1/2 pound button mushrooms, stems trimmed 8 cloves garlic, minced, or 2 tablespoons minced garlic 3 bay leaves 8 sprigs thyme 2 sprigs rosemary 2 1/2 cups dry red wine 3 tablespoons tomato paste 1 (15-ounce) can crushed tomatoes 2 cups beef stock 1/4 cup chopped basil 1/4 cup chopped parsley 1/4 teaspoon crushed red pepper 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes 1 1/2 teaspoon salt 4 tablespoons butter 1/2 cup milk 2/3 cup sour cream Freshly ground black pepper 1/2 cup chopped basil 2 tablespoons olive oil 1 bulb fennel, top removed, cored and sliced thinly 1 large leek, greens removed, cleaned and sliced into 1/2-inch pieces Salt Freshly ground black pepper 1 teaspoon lemon zest 1 tablespoon butter Instructions: In a large Dutch oven, heat vegetable oil over high heat until very hot. Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes. Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine. Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately. 4 servings Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.
Lime, Ginger and Mascarpone Cake 250 grams (8-ounces plus 1 1/2 tablespoons) chopped butter, plus more for pan 1/2 cup dark brown sugar 2/3 cup molasses 10 cm (one 3-inch piece) fresh ginger, grated 1 cup all-purpose flour 1 cup self-rising flour 1/2 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 cup heavy cream 1/4 cup ricotta 2 eggs 2 limes, zest grated 2 oranges, zest grated 1 cup sweetened shredded coconut 1/2 cup freshly squeezed lime juice 1/2 cup water 3/4 cup superfine sugar 300 ml (10-ounces) heavy cream 150 grams (5 1/4-ounces) mascarpone, softened at room temperature 100 grams (3 1/2-ounces) ricotta 6 tablespoons powdered sugar 2 limes, zest grated 2 oranges, zest grated Sweetened shredded coconut, for decoration Instructions: Preheat the oven to 355 degrees F or 180 degrees C. Butter a 9-inch diameter round pan and line with buttered parchment paper. In a small saucepan over medium heat, add the butter, brown sugar, molasses and ginger. Stir until the sugar dissolves. Combine the flours, baking soda, nutmeg and cinnamon in a large bowl. Whisk the cream, ricotta and eggs together in a medium bowl. Add the butter mixture, then stir into dry the ingredients along with the lime zest, orange zest and coconut. Pour into the prepared pan and bake for approximately 45 minutes. Add all the syrup ingredients to a small saucepan over low heat and stir until the sugar dissolves. Bring to a boil, then cook for 2 minutes without stirring. Keep the syrup hot. Prepare the filling by adding the cream to a large bowl and beating with a hand mixer, until very stiff peaks form. Add the mascarpone and beat lightly. Fold in the ricotta, powdered sugar, lime zest and orange zest. Cover and refrigerate until thick. Remove the cake from the oven. Pierce all over with a skewer, then pour the hot syrup over the cake. Cover and refrigerate, wrapped well in plastic wrap, until cold. Run a knife around the edge of the pan and remove the cake to a cutting board or large plate. Line the pan with plastic wrap and slice the cake horizontally into 3 layers. Return 1 layer to the pan. Spread with 1/3 of the filling, top with the second cake layer and cover with another 1/3 of the filling, then top with the final cake layer. Wrap and refrigerate the cake for another couple of hours or overnight. Cover the remaining cream and refrigerate until ready to use. When ready to serve, remove the cake from the pan to a serving plate or cake stand and frost the cake with the remaining cream. Press the shredded coconut all over the cake and serve.
Fresh Green Bean Casserole Kosher salt and freshly ground black pepper 1 pound green beans, trimmed and halved crosswise 4 tablespoons (1/2 stick) salted butter 1/4 cup all-purpose flour 1 1/2 cups whole milk 1/2 cup heavy cream 1 tablespoon fresh thyme leaves, chopped 2 tablespoons extra-virgin olive oil 8 ounces cremini mushrooms, sliced 1/4 cup brandy, optional 1 1/2 cups fried onions 1/2 cup crushed butter crackers Instructions: Preheat the oven to 350 degrees F. Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat. Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes. Drain the beans and immediately plunge them into the ice bath. When cool, drain again and set aside. Melt the butter in the Dutch oven over medium heat. When the bubbles have subsided, whisk in the flour until it is free of lumps. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes. Slowly pour in the milk and cream, whisking constantly. Add the thyme and continue whisking until the mixture is smooth. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper to taste. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the mushrooms, spreading them in an even layer; do not season or stir the mushrooms. Cook until golden brown on one side, about 3 to 4 minutes. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Add the brandy, if using, and cook until reduced by half, about 1 minute. Season with pepper and then scrape the mushrooms into the pot with the cream sauce. Add the green beans to the mushroom cream sauce. Fold in 1 cup of the fried onions. Transfer the mixture to a 2-quart baking dish. Bake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Top with the butter crackers and the remaining 1/2 cup fried onions. Bake for another 5 minutes, just to brown the topping.
Jicama Tacos 4 cloves garlic, halved and smashed 1 orange, thinly sliced with peel 1/2 onion, thinly sliced 2 pounds flank steak Salt and freshly ground black pepper 1 cup light-colored beer (preferably lager style) 1 cup soy sauce 1/3 cup soy sauce 2 tablespoons fresh lime juice 2 teaspoons chopped fresh cilantro 1 teaspoon minced, seeded serrano chiles 1 green onion, thinly sliced 1 small jicama, sliced paper thin using a mandolin Instructions: For the steak: Scatter half of the garlic pieces, half of the orange slices and half of the onion slices on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared dish. Scatter the remaining garlic, orange and onion over the flank steak and pour the beer and soy sauce over it. Cover with plastic wrap and marinate 1 hour at room temperature or overnight in the fridge. Prepare a grill for medium-high heat or preheat the broiler. For the soy-lime sauce: Mix the soy sauce, lime juice, cilantro, chiles and green onions in a small bowl. Remove the meat from the marinade and discard the marinade. Grill the steak to the desired doneness, about 4 minutes per side for medium rare. Transfer to a cutting board and cut crosswise into strips. Make tacos using slices of flank steak and the jicama slices as tortillas. Drizzle with the soy-lime sauce and serve.
Artichoke Bites 1 slice whole wheat bread, crusts removed 1/4 teaspoon dried oregano leaves 1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped 1/3 cup freshly grated Parmesan (about 1 1/4 ounce) 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil 1/2 small onion, chopped 1 clove garlic, chopped 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 3 large eggs Instructions: Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin. Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley. Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture. Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.
Sweet Potato Bisque 2 tablespoons butter 3 cloves garlic, finely chopped 1 Vidalia onion, finely chopped 1/2-inch knob ginger, peeled and finely chopped Kosher salt and freshly ground black pepper 1 chipotle pepper, canned in adobo sauce 4 cups chicken broth 1 1/4 cups apple cider 2 large sweet potatoes, peeled and cubed (about 2 pounds) 3/4 cup heavy whipping cream Sour cream, for serving, optional Instructions: Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes. Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
Luck of the Irish Whiskey Cocktail 2 ounces Irish whiskey 1 ounce Irish whiskey and cream based liqueur (recommended: Bailey's Irish Cream) 1/2 ounce creme de menthe Ice, as needed 1 mint-flavored chocolate candy, shaved (recommended: Andes candy) Instructions: Shake whiskey, Irish whiskey-cream liqueur, and creme de menthe over ice; strain and pour into an up glass. Shave mint candy over top. Series: Drinks with Alie and Georgia Episode: St. Patrick's Day Cocktail (Ep. 20)
Orange-Rosemary Icebox Cookies Grated zest of 1 orange 2/3 cup granulated sugar 1/4 cup confectioners' sugar 1 tablespoon finely chopped fresh rosemary 1/2 teaspoon kosher salt 2 sticks unsalted butter, at room temperature 1 large egg, separated, plus 1 egg yolk 2 cups all-purpose flour 2 tablespoons sanding sugar Instructions: Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.) Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour. Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough. Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
Salmon Arturo 1 (8 ounce) salmon fillet 1/4 cup chopped assorted fresh herbs Salt and pepper 8 tablespoons fine quality extra-virgin olive oil, plus more, for garnish 1/4 cup white wine 1/4 cup chicken broth Instructions: Preheat oven to 425 degrees F. Place clean salmon fillet on an oven-proof pan. Spread fresh herbs on top of fillet and season with salt and pepper. Pour olive oil all over the fish, add white wine and chicken broth. Bake in oven until fish is cooked through, about 8 to 10 minutes. Remove salmon to a serving dish and reduce the sauce to desired consistency. Pour sauce over the fish and drizzle with olive oil.
Mint Iced Tea 3 green tea bags 1 quart boiling water 1/4 cup sugar 1/2 large lemon, sliced into 1/4-inch slices 1 bunch fresh mint, washed 2 cups cold water Instructions: Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.
Gluten-Free Feather-Light Potato Buttermilk Buns 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 3 tablespoons instant potato flakes 2 tablespoons nonfat dry milk 1 tablespoon sugar 1 packet gluten-free active dry yeast 1 teaspoon salt 2 tablespoons unsalted butter, at room temperature, plus more for greasing and brushing 1 cup buttermilk, at room temperature Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. For the buns: In the bowl of a stand mixer fitted with the paddle attachment, mix together the potato flakes, dry milk, sugar, yeast, salt, 2 tablespoons butter and 1 3/4 cups plus 2 tablespoons gluten-free flour blend on medium-low speed. With the machine running, stream in the buttermilk and mix until the dough is combined and pulls away from the sides of the bowl. Line your countertop with a large piece of parchment paper and sprinkle lightly with some of the gluten-free flour blend. Grease an 8- by 8-inch baking dish. Roll the dough out gently to about 3 inches thick. Cut the dough into 8 equal pieces and place in the prepared baking dish, evenly spaced from one another. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. Preheat the oven to 350 degrees F. Bake the buns until golden and fluffy, about 24 minutes; remove from oven and brush with butter. Serve warm or cooled.
Beef Bourguignon Extra-virgin olive oil 4 bacon slices, cut into 3-inch strips 4 pounds beef chuck or round, cut into 2-inch cubes Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 3 tablespoons all-purpose flour 1 cup Cognac 1 bottle dry red wine, such as Burgundy 5 cups low-sodium beef broth Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth) 3 garlic cloves, chopped 1 pound white mushrooms, stems trimmed 3 cups blanched and peeled pearl onions Pinch sugar Fresh flat-leaf parsley, chopped, for garnish Instructions: Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate. Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour. In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the pearl onions and cook until onions are heated through. Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving.
Baked Turkey and Spinach Meatballs with Orzo 1 5-ounce package baby spinach (about 8 cups) 1/2 onion, chopped 2 cloves garlic, crushed 1 pound ground turkey 3/4 cup panko 1 large egg, beaten 1/2 cup grated Parmesan cheese Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 1 cup orzo 1 1/2 cups frozen artichoke quarters, coarsely chopped 2 cups low-sodium chicken broth Instructions: Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl. Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet. Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan. Divide the orzo among shallow bowls. Top with the meatballs.
Blackened Salmon with Lima Bean Smashed Potatoes 1 pound baby red-skinned potatoes, halved or quartered Kosher salt 1 1/2 cups frozen baby lima beans (about 6 ounces), thawed 1/2 cup fat-free sour cream 2 tablespoons unsalted butter Freshly ground black pepper 1 tablespoon paprika 2 teaspoons chopped fresh thyme 1 teaspoon cayenne pepper 4 skinless center-cut wild salmon fillets (about 4 ounces each) 1 tablespoon vegetable oil 3 scallions, sliced Lime wedges, for serving Instructions: Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash. Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side. Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.
Pineapple Glazed Pork Ribs 2 pounds baby back pork ribs 2 tablespoons toasted sesame oil 1/4 cup Chinese five-spice powder Kosher salt and freshly ground black pepper 1 tablespoon toasted sesame seeds, for garnish Chopped fresh cilantro leaves, for garnish 2 tablespoons unsalted butter 1 whole fresh pineapple, peeled and cubed 1 cup low-sodium soy sauce 1/2 cup dark rum 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice vinegar 1/4 cup brown sugar 1 fresh red chile, sliced thin 2 garlic cloves, smashed 1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife Instructions: Preheat the oven to 300 degrees F. Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours. To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth. In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.
Majestic Kona Coffee Cheesecake 1 package graham crackers, crushed 1/4 cup butter, melted 1/4 cup sugar 1/4 cup crushed Kona coffee beans, dark chocolate macadamia flavored 2 (8 ounce) packages cream cheese 2 eggs 3 cups sugar 1 teaspoon vanilla 1/4 cup crushed chocolate covered nuts 8 ounces vanilla yogurt 2 tablespoons Kona Coffee Syrup, recipe follows 1/2 cup Kona coffee, strongly brewed 1 cup sugar Instructions: Preheat the oven to 350 degrees F. For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust. For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well. For the Topping: Mix together the yogurt and coffee syrup and mix well. Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes. Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little.
London Broil with Ale au jus and Roasted Onions with Quinoa 1 tablespoon olive oil 1 1/2 pound London broil steak or flank steak Salt and freshly ground black pepper 2 teaspoons mesquite seasoning 2 roasted onions, stem end removed and thinly sliced One 12-ounce ale beer 1 cup quinoa, cooked according to package directions Instructions: Heat oil in a large skillet over medium-high heat. Season both sides of steak with salt, pepper and mesquite seasoning. Sear steak in hot pan 2 minutes per side, until browned. Remove steak from pan and add sliced onions and ale to pan. Bring to a simmer, scraping up any brown bits from the bottom of pan. Return steak to pan and simmer 2 to 4 more minutes for medium doneness. Remove steak from pan (reserving sauce in pan) and let rest 10 minutes. Reduce heat to low and let ale simmer down while steak rests. Cut steak crosswise into thin slices and serve the steak, onions and pan sauce over quinoa.
Figs Poached in Port 3 cups tawny port 1 1/2 cups granulated sugar 1 vanilla bean, split and scraped 1 (3-inch) cinnamon stick 1 (3-inch) strips orange peel 8 whole black peppercorns 12 black mission figs, ripe yet firm Instructions: Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.
Pineapple Upside-Down Cake 1/4 cup (4 tablespoons) unsalted butter, melted 1/2 cup packed light brown sugar One 20-ounce can pineapple rings, drained and patted dry (10 rings) 19 brandy-soaked cherries, drained 1 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 teaspoon cinnamon 1 stick (8 tablespoons) unsalted butter, room temperature 3/4 cup packed light brown sugar 2 large eggs, room temperature 1 tablespoon vanilla extract 1 tablespoon orange zest 1 cup sour cream Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil. For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter. For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined. Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.
Eggplant Parmesan Hero Oil, for frying 3 eggs, lightly beaten 2 cups panko breadcrumbs 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper 1 large eggplant, sliced into 1/4-inch-thick rounds 4 hoagie rolls 2 cups marinara sauce, warmed 1 pound fresh mozzarella, sliced Instructions: Heat a skillet or cast-iron pan over medium-high heat and fill with 1/2-inch oil. Preheat the broiler. Place the eggs in a shallow bowl. In a separate shallow bowl, mix the breadcrumbs, Parmesan and some salt and pepper. Coat each slice of eggplant with the eggs, and then dredge through the breadcrumbs, pressing to adhere. (The eggplant slices can be frozen at this point for later use.) Fry the eggplant slices in batches until brown and crispy, about 3 minutes per side. Remove to a paper-towel-lined plate and repeat for the remaining slices. Spread the bottom half of a roll with 1/4 cup of the marinara. Place 3 slices of the fried eggplant on top, another 1/4 cup of the marinara and finish with one-quarter of the mozzarella. Repeat for the remaining rolls. Broil the sandwiches until the cheese melts, 2 to 3 minutes. Serve hot.
Smoked Tofu Pad Thai 7 ounces flat rice noodles 1/4 cup low-sodium soy sauce 3 tablespoons vegan fish sauce 2 tablespoons chili jam or red pepper jelly 2 tablespoons tamarind paste 2 tablespoons toasted sesame oil 8 ounces (225 grams) smoked firm tofu, cubed into bite-sized pieces 1 red bell pepper, stalk cut away, deseeded and thinly sliced 3 cloves garlic, finely chopped 1 carrot, cut into ribbons using a vegetable peeler 1 red chile, deseeded and finely chopped One 1 1/2-inch piece fresh ginger, peeled and grated 5 ounces fresh bean sprouts 5 scallions, thinly sliced Handful of fresh cilantro, chopped 1/2 cup unsalted roasted peanuts, chopped 1 red chile, thinly sliced 2 lime wedges Instructions: For the noodles: Cover the noodles in boiling water and leave to soften until al dente according to package instructions (6 to 10 minutes). Whilst the noodles soak, make the sauce. For the sauce: Add the soy sauce, vegan fish sauce, chili jam and tamarind paste to a bowl and mix well to combine. Set to one side. For the tofu: In a large sauté pan or wok, heat the sesame oil. Add the smoked tofu and stir-fry for a minute or so to get some color on it, then add in the red bell pepper and cook for a further minute. Add the garlic, carrot ribbons, chopped red chile and ginger along with the sauce and noodles and toss to get everything mixed and coated in the sauce. Finally add in the bean sprouts and scallions and toss again. Cook for another minute or two to make sure everything is heated through. For the garnish: Divide the tofu mixture between 2 bowls, sprinkle over the cilantro, peanuts and red chile slices and top each with a wedge of lime to squeeze over.
Home-Roasted Chicken 1 (3 1/2 to 4-pound) organic chicken 3 teaspoons kosher salt 1 sprig fresh rosemary or thyme 3 sprigs fresh marjoram 1/2 teaspoon whole black peppercorns 2 tablespoons olive oil 1/2 lemon Instructions: It is very important that you use the best available chicken in the market, preferably organic, in order to get the best results. Roasted potatoes are a great side for this dish. Simply place raw potatoes underneath your chicken when roasting. They will be perfectly cooked when your chicken is ready.; Take the chicken out of the packaging and rinse it thoroughly under cold running water and pat dry. Place the chicken in the refrigerator and let it dry for at least 12 hours, or until the chicken skin is somewhat dry. Take cheesecloth and form it into a small ball (a tennis ball size) tied up with butcher's string. Put the ball in a bowl with 2 teaspoons salt, the rosemary or thyme sprig, 1 marjoram sprig and the whole black peppercorns. Fill the bowl with water so that the water level is slightly above the cheesecloth ball and put it in the refrigerator for 12 hours. Preheat the oven to 250 degrees F. Take the chicken out of the refrigerator and make sure that it is completely dry. Rub the olive oil over the surface of the chicken and sprinkle evenly with the remaining 1 tablespoon salt. Loosen the skin over the breast and slide the remaining 2 sprigs marjoram under each side. Take the cheesecloth ball, squeeze out slightly the excess brine, and stick it into the chicken cavity along with the half lemon. Tie the legs together with butcher's twine. Place the chicken breast-side up on a baking rack and tuck the wings under the shoulders. Place the chicken in the oven and roast until the skin dries up and the salt becomes white, 15 to 20 minutes. Increase the temperature by 25 degrees every 15 minutes until you reach 375 degrees F. Continue this process until the chicken is cooked. To check the chicken for doneness, insert a thermometer into the breast part below the wings and read the heat. If the chicken has reached 165 degrees F and the skin is somewhat crispy, shut down the oven and let it rest for another 10 minutes. If you like to have crispier skin, turn on your broiler for 2 to 3 minutes until the skin gets darker. Cut the chicken into quarters and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Four Cheese Fondue with Assorted Dippers 6 ounces freshly grated Emmental cheese 4 ounces freshly grated Havarti cheese 4 ounces freshly grated Monterey Jack cheese 2 ounces freshly grated Parmigiano-Reggiano 2 tablespoons cornstarch 1 cup dry and crisp white wine 3 tablespoons fresh lemon juice 1/2 teaspoon dry mustard 1/4 teaspoon garlic powder Pinch of freshly grated nutmeg Kosher salt Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables Instructions: Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine. Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste. Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
Coffee S'More Pie 4 eggs 1 1/2 cups sugar 1/2 stick butter, melted 3 tablespoons unsweetened cocoa powder 1 (5-ounce) can evaporated milk 1/4 cup coffee liqueur 1 (9-inch) graham cracker pie crust 2 cups miniature marshmallows Instructions: Preheat oven to 350 degrees F. In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside. Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they melt). Continue baking until marshmallows are golden brown. Let cool slightly. Serve warm.
Garlic Oil 6 garlic cloves, peeled 1 cup extra-virgin olive oil Instructions: In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook. Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.
Meal Prep Side of Salmon 1 tablespoon grated lemon zest, plus lemon wedges for serving Kosher salt and freshly ground black pepper 1 side of salmon (about 2 3/4 pounds), skin removed 3 tablespoons extra-virgin olive oil 1 pound baby red potatoes, halved 3/4 cup sour cream 1/2 cup mayonnaise 1/2 cup fresh Italian parsley leaves, chopped 2 tablespoons chopped fresh dill 2 tablespoons drained capers in brine, coarsely chopped 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 scallions, finely chopped 1/4 cup rice vinegar 3 tablespoons soy sauce 1 tablespoon honey 1 teaspoon grated fresh peeled ginger 1 teaspoon sriracha 2 tablespoons vegetable oil 1 tablespoon toasted sesame oil 12 cups mixed greens 2 cups cooked whole grain of your choice, such as brown rice, quinoa or farro 4 cups mixed sliced crunchy raw vegetables, such as carrots, snow peas, radishes, bell peppers and cucumbers Toasted sesame seeds, for garnish Sliced scallions, for garnish 1 tablespoon unsalted butter 1/2 red bell pepper, finely chopped 1/2 small onion, finely chopped 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon grated lemon zest 1 large egg, beaten Kosher salt 3/4 cup panko breadcrumbs, plus more for dredging Vegetable oil, for shallow frying Instructions: For the salmon and potatoes meal: Position oven racks in the upper and lower thirds and preheat the oven to 450 degrees F. Line a heavy-duty rimmed baking sheet with aluminum foil. Stir together the lemon zest, 2 teaspoons salt and a generous amount of black pepper in a small bowl. Place the salmon on the prepared baking sheet and rub the lemon zest mixture over the top of the salmon. Brush with 1 tablespoon of the olive oil. Roast on the top rack until the salmon is just cooked through and flakes with a fork, 14 to 16 minutes depending on thickness. Meanwhile, toss the potatoes on a second rimmed baking sheet with the remaining 2 tablespoons olive oil, 1 teaspoon salt and several grinds of black pepper. Roast on the bottom rack, tossing once about halfway though, until golden and tender, 15 to 17 minutes. While the salmon and potatoes cook, stir together the sour cream, mayonnaise, parsley, dill, capers, lemon juice, Dijon and scallions in a serving bowl. Remove 1/3 cup of the mixture and reserve in the refrigerator to make the salmon cakes. Place a 5-ounce (approximate) portion of salmon on each of 4 plates, divide the potatoes and sauce among the plates and serve lemon wedges on the side. Wrap and refrigerate the remaining salmon for salmon bowls and salmon cakes. For the salmon bowls: To make the dressing, combine the rice vinegar, soy sauce, honey, ginger and sriracha in a small bowl and whisk until smooth. Whisk in the vegetable oil and sesame oil. To assemble, make a base of 3 cups of mixed greens per bowl. Top each with 1/2 cup of the grains and 1 cup of the mixed vegetables. Flake 12 ounces to 1 pound of the leftover salmon into large chunks and divide equally over the bowls. Drizzle with the dressing and garnish with sesame seeds and sliced scallions. For the salmon cakes: Melt the butter in a medium skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl to cool for about 10 minutes. Flake the remaining 8 ounces leftover salmon into the bowl. Add the seafood seasoning, lemon zest, egg, 1/3 cup reserved sauce from the salmon and potatoes meal and 1/2 teaspoon salt. Mix well with a fork to combine and break up the salmon into small flakes. Add the panko and mix well to combine. Form into 4 large or 8 small cakes. Dredge the salmon cakes in the panko mixture and chill for 30 minutes on a large plate in the refrigerator. Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat until a few breadcrumbs sizzle on contact. Add the salmon cakes and cook until golden, about 3 minutes per side. Drain on paper towels. (The dredged salmon cakes can also be wrapped and frozen; cook from frozen, adding 2 to 3 minutes to the total cooking time.)
Spring Fiddlehead Pasta Kosher salt 12 ounces fusilli pasta 3/4 cup ricotta cheese Zest and juice of 1 lemon Freshly ground black pepper 6 tablespoons unsalted butter 2 1/2 cups fiddlehead ferns Instructions: Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta. Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside. Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes. Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated. Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.
Shrimp and Papaya Salad 1 1/2 pounds cooked bay shrimp 1 papaya 1 head butter or Boston lettuce A few sprigs parsley 2 tablespoons milk 1/2 cup mayonnaise Salt Instructions: Preparing the Shrimp Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate. Preparing the Papaya Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled. Finishing the Salad Rinse the lettuce leaves and pat dry with paper towels. Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves. Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad. Stir the milk into the mayonnaise to thin it. Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.
Horchata, Lime and Mezcal Cocktail 1 Mexican cinnamon stick 1 vanilla bean, split 1 1/4 cups sugar 2 cups store-bought horchata 1/2 cup freshly squeezed lime juice, from about 4 limes, plus lime wedges, for garnish 1/2 cup mezcal 1/2 teaspoon ground cinnamon Instructions: Combine the cinnamon stick, vanilla bean, 1 cup of the sugar and 1 cup water in a small saucepan. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until the sugar is dissolved, 5 to 8 minutes. Turn off the heat and allow to cool to room temperature, about 10 minutes. Pour the cooled syrup into a pitcher. Add the horchata, lime juice and mezcal. Stir to combine. In a small, shallow dish, combine the remaining 1/4 cup sugar and the ground cinnamon. Dip the rims of cocktail glasses into the horchata cocktail mixture, then into the cinnamon sugar. Add ice to the sugar-rimmed glasses. Add the horchata cocktail and garnish with lime wedges. Drink up!
Southwest Stuffing 3 cups country white bread, cubed and toasted 3 cups whole wheat bread, cubed and toasted 1 pound andouille sausage 4 ounces (1 stick) butter 2 onions, chopped 1/4 cup roasted garlic 1/2 cup corn kernels 1/4 cup roasted green chiles 1/4 cup cilantro, chopped 1/4 cup parsley 2 teaspoon chili powder 1 cup pumpkin seeds, toasted 1 cup chicken stock Instructions: .;
Early Autumn Roasted Vegetables with Couscous 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges 3 small zucchini, cut into 1 1/2-inch chunks Salt 2 medium onions, each cut into 4 wedges 2 to 3 medium carrots, cut into 1-inch pieces 4 sun-dried tomatoes (not packed in oil) 3 small pattypan squash, cut into large chunks 1 red bell pepper, cored, seeded, and cut into large chunks 6 ounces green beans, trimmed and cut into thirds 3 large stalk celery with leaves, cut into 1-inch pieces 6 large garlic cloves 3 medium ripe, tomatoes, cut into 1-inch pieces 3 tablespoons extra-virgin olive oil Salt and pepper 1/2 cup packed basil leaves, chopped or 1 teaspoon dried 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried 1 tablespoon fresh thyme, chopped or 1 teaspoon dried 1/2 teaspoon crumbled saffron threads 1/2 cup water 1 1/2 cups chicken broth 2 tablespoons olive oil 1 cup couscous 1/4 cup currants or raisins 1/4 cup slivered almonds, toasted Instructions: Preheat oven to 450 degrees. In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs. Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.
Kiwi Sherbet 1 pound 6 ounces kiwis, peeled and pureed 1 pint of sugar syrup (use an extra 3 tablespoons if kiwis are tart), recipe follows 1 to 2 teaspoons lemon juice 1 egg white (optional) 1 pint water 2 cups granulated sugar Instructions: Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer. Begin freezing according to manufacturer?s instructions. If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak. Stop the machine briefly and fold in the egg white. Continue freezing until entirely frozen. Remove to a sealable container. Keep in the freezer. Place both in a saucepan. Bring to the boil. As the liquid clears, cover and let cool. Store in the refrigerator; will keep for weeks. *Chef Notes: Since this ice cream is made without stabilizers, preservatives, or frothing agents, you should not store for more than 1 to 2 weeks. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Crostini Alla Romana 12 1/2-inch thick slices ciabatta bread 12 slices thinly sliced prosciutto (about 6 ounces) 1 pound fresh mozzarella, cut into thin slices 3 tablespoons butter 6 sage leaves Pinch salt Pinch freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes. Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper. Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.
Pear and Cherry Buckle 1 (26-ounce) can cherry pie filling 2 (15-ounce) cans diced pears in syrup 1 teaspoon almond extract 1 (18.25-ounce) box yellow cake mix 1 stick butter, cut into small pieces 1 (1.19-ounce) packet maple and brown sugar instant oatmeal 1/4 cup sliced almonds Whipped topping, for serving Instructions: Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside. In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture. Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm with whipped topping.
Mimosas 1 bottle Champagne 1 quart orange juice Instructions: In champagne glass pour 1/2 glass of Champagne. Fill glass with orange juice.
Curry in a Hurry 2 tablespoons wok oil 3 tablespoons finely chopped scallions 3 to 4 tablespoons green Thai curry paste 2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch 1 (14-ounce) can coconut milk 1 cup boiling water Enough chicken stock concentrate or cube to make 2 cups 1 tablespoon fish sauce 1 1/2 cups frozen peas 1 1/2 cups frozen soya beans 1 1/2 cups frozen fine beans Rice or noodles, for service, optional 3 tablespoons freshly chopped coriander leaves/cilantro leaves Lime wedges, for garnish Instructions: Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste. Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans. Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes. Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
Maple Cream Pie 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes 1/2 cup ice-cold water 1 teaspoon lemon juice 6 large egg yolks 1/2 cup maple syrup 1/4 cup cornstarch Pinch of salt 1 cup heavy cream 1 cup whole milk 1 tablespoon vanilla bean paste or vanilla extract 2 tablespoons unsalted butter, at room temperature 2 cups cold heavy cream 1/2 cup cold mascarpone cheese 1/4 cup maple syrup or 1/4 cup maple sugar 12 Maple Cookies, recipe follows, optional 12 ounces (3 sticks) unsalted butter 3/4 cup real maple syrup, preferably grade B 3/4 cup sugar 3 1/4 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon salt Instructions: For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball. Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.) Preheat the oven to 350 degrees F. On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes. Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely. For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale. In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined. Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool. To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie. Garnish each slice with a Maple Cookie, if you like. Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy. In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour. On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are golden brown, 15 to 17 minutes.
Portobello Mushroom Pizza Bites 4 portobello mushrooms, stems removed 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced Kosher salt 1/2 teaspoon dried oregano 1 slice white bread, crust removed and torn into very small (about 1/4 inch) pieces 1/4 teaspoon crushed red pepper flakes 3 tablespoons oil-packed sun-dried tomatoes, finely chopped 4 teaspoons tomato paste 2 ounces part-skim mozzarella, thinly sliced 6 to 8 small basil leaves, torn Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.) Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl. While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves. Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.
Curried Scallops with Cucumber Sauce and Salmon Pearls 1 medium cucumber, hot house variety 1/4 cup chopped parsley 1/3 cup rice wine vinegar Salt Freshly ground black pepper *2 egg yolks 1 teaspoon sugar 1/4 cup light sesame oil 1/4 cup almond oil 6 dry pack sea scallops, side muscle removed Salt and pepper 1/2 cup curry powder 1 cup flour 2 tablespoons peanut oil 1 tablespoon butter 1 1/2 bunches watercress, to garnish 6 scallop shells, to plate 6 tablespoons salmon caviar Chive flowers Instructions: With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use. Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate. Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate. Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.
Fried Okra Salad 1/4 cup buttermilk 2 teaspoons Essence or other Creole seasoning, divided, recipe follows 1 cup solid vegetable shortening or oil, for frying 1 egg 1 tablespoon hot sauce 4 cups frisee 16 okra pods, washed and cut into bite-sized rounds Salt 1/4 cup all-purpose flour Freshly ground black pepper 1 cup sliced smoked mozzarella 1/4 cup yellow cornmeal Warm Andouille Dressing, recipe follows 1 tablespoon dried oregano 1 tablespoon cayenne pepper 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 4 ounces finely chopped andouille sausage 1 tablespoon minced shallots 1 tablespoon minced garlic 3/4 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon sugar 1/2 teaspoon salt 4 turns freshly ground black pepper Instructions: Beat together the buttermilk, egg and hot sauce in a small bowl. Add the okra and turn to coat evenly. Let sit for 30 minutes. In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence. Dredge the okra in the flour mixture and heat the shortening in a skillet, if using, otherwise heat oil in a deep-fryer or Dutch oven to 360 degrees F. When it is hot, place the okra in the oil and fry, turning once, for about 2 minutes, or until lightly golden. Drain on paper towels. Sprinkle the okra with the remaining 1 teaspoon of Essence. Divide the frisee among 4 salad plates, season with salt and pepper, to taste, top each with okra, smoked mozzarella and drizzle with dressing. Serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Heat a medium dry skillet over high heat. Add the andouille and saute for 1 1/2 minutes. Add the shallots and garlic and saute for 1 minute. Add the oil and vinegar, cook for 1 minute, and remove from the heat. Stir in the sugar, salt, and pepper. Serve immediately. Refrigerate any remaining dressing.
Pink Grapefruit and Jicama Salad 2 large pink grapefruit 1/2 pound jicama 2 tablespoons mustard 2 tablespoons warm honey 1 jalapeno, seeded and finely chopped 1/2 cup extra virgin olive oil Mesclun salad greens Freshly ground black pepper 2 tablespoons sesame seeds Instructions: Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing. Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil. Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw 1 cup coarsely chopped green onions, white and green parts 1/4 cup red wine vinegar 2 teaspoons honey 2 serrano chiles 2 tablespoons mayonnaise 1/2 cup canola oil Kosher salt and freshly ground black pepper 1 small head of purple cabbage, finely shredded 1 small red onion, halved and thinly sliced 2 teaspoons poppy seeds 1/4 cup chopped fresh cilantro leaves 1 tablespoon ancho chile powder 1 tablespoon pasilla chile powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground ginger 1 tablespoon brown sugar 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground fennel seeds Heaping 1/4 teaspoon chile de arbol Kosher salt 2 teaspoons coarsely ground black pepper Heaping 1/4 teaspoon cayenne pepper 4 (8-ounce) boneless chicken breasts, skin on 1/4 cup canola oil Black Pepper Vinegar Sauce (recipe follows) 1/4 cup rice wine vinegar 1/2 cup extra-virgin olive oil 3 tablespoons Dijon mustard 2 teaspoons honey 1 teaspoon kosher salt 3/4 teaspoon coarsely ground black pepper Instructions: To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified. Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour. Heat your grill to high. Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl. Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer. Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side. Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
Atlantic Beach Pie 2 1/2 cups oyster crackers 3 tablespoons sugar 1/2 cup (1 stick) unsalted butter, melted 1 tablespoon freshly grated lemon zest One 14-ounce can sweetened condensed milk 4 large egg yolks 1/2 cup fresh lemon juice Fresh whipped cream, for serving Freshly grated lemon zest, for serving Instructions: For the crust: Preheat oven to 350 degrees F. Add the crackers and sugar to a food processor and pulse a few times. Add the melted butter and lemon zest, then pulse until the crumbs look like wet sand, about 30 seconds. Press crumb mixture evenly into the bottom and up the sides of a 8-inch pie pan, then chill for at least 15 minutes. Bake the crust until the edges start to brown, 15 to 17 minutes. Let cool slightly. For the filling: Add the condensed milk and egg yolks to a medium bowl and whisk until the yolks are incorporated. Add the lemon juice and whisk until fully combined, another 1 to 2 minutes. Pour into your prepared pie shell and bake until the filling has nearly set in the center, 20 to 25 minutes. Cool to room temperature, then chill in the refrigerator for at least 2 hours. Top with whipped cream and freshly grated lemon zest and serve.
Pumpkin Mousse 1 tablespoon rum 1 teaspoon gelatine 1 1/4 cups heavy cream 1 teaspoon vanilla extract 1/3 cup caster sugar (superfine) 1 1/4 cups pureed pumpkin or butternut squash, recipe follows 3/4 cup heavy cream 4 ounces bittersweet chocolate, coarsely chopped 3 cups diced fresh pumpkin or butternut squash 1 tablespoon butter, softened Instructions: For the mousse: Stir the rum and gelatine together in a cup, and let soften 5 minutes. Heat a third of the cream with the vanilla in a saucepan. Stir in the gelatine and rum to dissolve. Add the sugar to dissolve. Finally mix in the pumpkin puree. Strain, cool, and refrigerate until chilled and starting to get thick. Whip the remaining cream and fold it into the chilled pumpkin mixture. Spoon into serving dishes, cover, and chill at least 4 hours before turning out to serve. For the chocolate sauce: put the ingredients in a saucepan and gently melt. If too thick, simply thin out with a little more cream. The sauce will harden as it cools, but you can simply melt it down again. Serve the chocolate sauce dribbled over the pumpkin mousses. To make the pumpkin puree: Preheat the oven to 400 degrees F. Toss the diced pumpkin with the butter in a baking dish. Cover the dish lightly with foil, and roast until very soft, about 30 minutes, depending on the size of the chunks. Puree the pumpkin in a blender.
Strawberry-Banana Smoothie 1 banana 1 cup strawberries 1/2 cup vanilla yogurt 1/2 cup milk 2 teaspoons honey Pinch of ground cinnamon Instructions: Blend the banana, strawberries, yogurt, milk, honey, cinnamon and 1 cup ice in a blender until smooth. Pour into a glass.
Lavender-Pink Peppercorn Vodka Sodas 1/2 cup sugar 1/4 cup dried lavender 1 teaspoon pink peppercorns, plus more for garnish 1 vanilla bean 8 to 12 ounces good-quality vodka 1 liter club soda Sprigs of fresh lavender, for serving Lemon wedges, for serving Instructions: Combine the sugar, lavender, peppercorns and 1 cup water in a small saucepan. Split the vanilla bean lengthwise, scrape out the seeds with the back of a paring knife and add them to the saucepan. Bring the mixture to a boil over medium heat, stirring to submerge the lavender. Cook until the sugar dissolves, about 2 minutes. Turn off the heat, and let the syrup steep for 10 minutes. Pour the lavender syrup through cheesecloth placed over a fine-mesh strainer, and refrigerate the syrup until completely cooled. Fill 4 Collins glasses with ice. Add 2 to 3 ounces of vodka and 1 ounce of the lavender syrup into each glass, and top off with club soda. Crush some peppercorns on a cutting board with the back of a knife. Stir the cocktail with a long spoon, and garnish with lavender, lemon wedges and crushed peppercorns.
Zarzuela 1/4 cup olive oil 4 cloves garlic, chopped 1 large onion, diced 1 large green bell pepper, diced 1/4 teaspoon dried marjoram 1/4 teaspoon crushed red pepper 1/4 teaspoon dried thyme 2 or 3 bay leaves Salt and freshly ground black pepper Salt and freshly ground black pepper 1 tablespoon chili powder 1/4 teaspoon saffron threads 1 cup chicken stock 1 cup white wine 1 can diced tomatoes 2 ounces Spanish brandy, optional 1 pound firm-fleshed fish, such as swordfish or tuna, cut into chunks 12 to 18 mussels 8 to 12 clams 8 to 12 large shrimp 1/2 cup pitted Kalamata olives 8 ounces squid, cut into rings Instructions: Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve.
Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi 1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated Instructions: Cook chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water. In a large skillet, heat the olive oil, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside. Add the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together. To serve, plate pasta, and sprinkle with grated Parmesan.
Bratwurst Stewed with Sauerkraut 2 tablespoons oil 2 pounds fresh bratwurst links 2 onions, chopped 2 garlic cloves, minced 3 cups chicken stock 1 tablespoon paprika 1 tablespoon caraway seed 4 cups sauerkraut, drained 2 tablespoons chopped fresh dill 1 baguette Instructions: In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.
Smokehouse Pasta Salad 8 ounces short cut pasta, such as rotini, spirals, or small shells (2 1/4 cups) 1 bunch asparagus (1 pound), trimmed 3 ears corn, husks and silks removed 1 small red onion, cut in quarters 1 tablespoon extra-virgin olive oil Kosher salt and black pepper 4 links smoked pork sausage links (12 ounces) Choice of Hidden Valley Ranch® Sauce, below 1/2 cup Honey BBQ Hidden Valley Ranch® 1 tablespoon apple cider vinegar 1 teaspoon brown sugar 1 teaspoon smoked sweet paprika 1/2 teaspoon dry mustard 1/2 cup Roasted Garlic Hidden Valley Ranch® 1/4 cup prepared pesto 2 teaspoons red wine vinegar 1/2 cup Cucumber Hidden Valley Ranch® 1/2 cup diced tomato 1/4 cup diced cucumber 2 teaspoons fresh lemon juice Instructions: Heat a grill to medium-high. While the grill heats, cook the pasta according to the package's directions. Drain, rinse under cold water until cool, and drain again. Reserve in a large bowl. Toss the asparagus, corn, and onion with the oil and a generous pinch of salt and pepper to evenly coat. Grill along with the sausage links, turning to evenly brown, until crisp-tender and lightly charred, about 6 minutes for the asparagus, 10 minutes for the corn, and 8 minutes for the onion. Grill the sausage, turning occasionally, until grill marks appear and heated through, and 10 minutes. Transfer everything to a cutting board. When cool enough to handle, cut the asparagus into 1-inch pieces, cut the kernels off the corn cobs, thinly slice the onion, and cut the sausages into thin half-moons. Add to the pasta, along with the sauce, and toss until evenly coated. For Pasta Sauces: Stir all of the ingredients together (for each sauce separately) until well-mixed.
Potato Latkes with Smoked Turkey Leg and Kumquat Chutney 2 smoked turkey legs 1 quart turkey stock 3 tablespoons cornstarch 2 pounds russet potatoes 1 small Spanish onion 6 scallions, white and green parts, minced 2 large eggs, beaten Kosher salt and freshly cracked black pepper 1/3 to 1/2 cup flour 1/2 cup vegetable oil, for frying Kumquat Chutney, recipe follows 1 pound kumquats, chopped 1 cup cider vinegar 3/4 cup light brown sugar 6 tablespoons dried cranberries, roughly chopped 2 tablespoons fresh ginger, peeled and minced 1 tablespoon whole grain mustard 2 teaspoons ground cinnamon 2 cloves garlic, grated 1 large shallot, minced Kosher salt and freshly cracked black pepper Instructions: For the turkey: Place the turkey legs in a slow cooker and pour in the turkey stock. Cover and cook on high for 3 to 4 hours, or 8 hours on low. If you don't have a slow cooker, you could braise the legs in the oven at 350 degrees F for 2 to 3 hours. The smoked turkey legs are already cooked, we just want to braise them so the meat falls off the bone and it is easy to shred. Once the turkey leg has braised and tenderized, remove from the slow cooker and let it cool until you are able to handle it, 10 to15 minutes. Once cool, remove the skin and discard. Pull the meat from the bone and tendons. Be aware that turkey legs have quite a few tendons. Using 2 forks, shred the turkey meat and set aside. Pour the turkey stock that is left in the slow cooker into a saucepot and bring it to a simmer. Dissolve the cornstarch in 4 tablespoons water, and then whisk that mixture into the turkey stock. Let the sauce boil for a minute to let the cornstarch thicken the sauce. Once the sauce is thickened, turn off the heat and add the shredded turkey to the pot to keep it super moist. For the latkes: In a food processor fitted with the shredding blade, shred the potatoes and the onion. (Alternatively, you could use a box grater). Once shredded, place the potatoes and onions into fine mesh strainer set over a bowl or the sink. Press and strain as much liquid from the potatoes and onions as possible, then transfer to a mixing bowl. (Alternatively, place the mixture in a kitchen towel and wring the potato mixture dry.) Add the scallions, shredded potatoes and onions to a large bowl. Whisk the eggs in a separate bowl and add them to your potato scallion mixture. Sprinkle with salt and pepper and toss to combine. Dust the potatoes with the flour, gently tossing until it appears that the flour has soaked up any moisture. Start with 1/3 cup and adjust up to 1/2 cup if necessary. In a large cast-iron skillet, heat the vegetable oil until shimmering. Using 2 forks, gently gather up a heaping tablespoon worth of the potato mixture and gently place the potato mixture into the oil. Using the forks, spread the mixture out to make a loose, spider looking patty. Then press the latke flat using a flexible spatula. Once the latkes are golden brown on one side, 2 to 3 minutes, flip them to brown the other side, another 2 to 3 minutes. Remove them from the skillet and drain on a baking sheet lined with a drying rack or paper towels and season immediately with salt. Repeat until all latkes are cooked. You can always hold the latkes in a 200 degree F oven to keep warm, while you fry in batches. To assemble: Take a crispy latke and top with some of the shredded smoked turkey leg and garnish with a dollop of the Kumquat Cranberry Chutney. In a saucepan over medium-high heat, bring the kumquats, vinegar, sugar, cranberries, ginger, mustard, cinnamon, garlic, shallot, salt and pepper to a boil, stirring occasionally. Reduce heat to medium and simmer until the chutney thickens, 20 to 25 minutes. Remove from heat and allow to cool.
Country Style Noodles 2 tablespoons vegetable oil 1/2 clove fresh garlic 1 Thai chile, crushed 6 ounces chicken, shrimp or crab 1 clove pickled garlic plus 3 ounces pickled garlic juice 1 whole egg 1 handful rice noodles 1 tablespoon fish sauce 1 tablespoon palm sugar 2 ounces green onion, chopped Lime wedge, for garnish Instructions: Heat up vegetable oil in a wok until it is shimmering. Throw in fresh garlic and crushed Thai chile and cook until golden brown, about 30 seconds. Throw in the meat and cook, stirring continuously, until it is cooked medium-well, about 1 minute. Add the pickled garlic and then the egg; while the egg is still runny, add the noodles. Add the fish sauce followed by the palm sugar and cook, stirring, until the noodles are soft. Add the pickled garlic juice and cook, stirring, about 30 seconds maximum. Add green onion, allowing to cook for no more than 15 seconds. Remove from wok and place on a serving dish. Garnish with lime.
Banana Cream Pie Dip One 3.4-ounce box banana cream instant pudding and pie filling mix 2 cups milk 1 teaspoon pure vanilla extract Pinch of fine salt 3 bananas 2 tablespoons turbinado sugar Whipped cream, for topping Vanilla wafers, for serving Instructions: Put the banana pudding mix in a medium bowl. Slowly pour in the milk while beating with an electric mixer on medium speed. Once all the milk has been added, increase the speed to high and beat until smooth and fluffy, about 2 minutes. Add the vanilla and salt and mix until combined. Roughly chop 2 of the bananas and stir them into the pudding mixture to combine. Transfer to a 9-inch pie dish. Refrigerate, covered, until chilled, about 2 hours. Thinly slice the remaining banana into rounds. Decorate the outer rim of the dip with a ring of overlapping banana rounds. Sprinkle the bananas with the sugar. Use a kitchen torch to caramelize and slightly burn the sugar on the bananas. Cover the top with whipped cream, making sure not to cover the bananas. Serve with vanilla wafers for dipping.
Nacho-rific Stuffed Chicken 1/2 cup fat-free refried beans 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature 1/4 cup shredded fat-free Cheddar cheese 16 low-fat baked tortilla chips 1 teaspoon dry taco seasoning mix Four 5-ounce raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness Salt and freshly ground black pepper 1/4 cup taco sauce Fat-free sour cream, for topping, optional Salsa, for topping, optional Instructions: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside. Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside. Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet. Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes. Let cool slightly and top with sour cream and salsa, if using. Enjoy!