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Choco-Chunky Banana Bread 6 ounces bittersweet chocolate, chopped for melting 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon Pinch ground cloves 1 teaspoon pure vanilla extract 3 cups ripe bananas, diced (about 4 bananas) 1/3 cup buttermilk, at room temperature 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 tablespoons vegetable oil 1 large egg, at room temperature Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan. Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Keep warm. Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk. Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg. While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas. Gently swirl the melted chocolate into the batter so that it has a marbled effect. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan on a rack before unmolding and slicing.
Snoqualmie River \Hot Rocks\ Pacific Coast Seafood and Marinades 2 tablespoons chopped tarragon leaves 1 shallot minced 1 tablespoon sherry vinegar 2 tablespoons grapeseed oil Pinch salt 4 salmon fillets 1 tablespoon minced ginger 1 tablespoon minced roasted garlic 1/2 teaspoon minced lime zest 1 teaspoon minced chives 1 teaspoon lime juice 4 tablespoons grapeseed oil Pinch salt 4 scallops, medium size 1/2 teaspoon minced lemon zest 1/2 teaspoon chopped fresh thyme leaves 1/4 teaspoon ground star anise 1 tablespoon lemon juice 4 tablespoons grapeseed oil Pinch salt 4 halibut fillets Instructions: Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours. Prepare the 3 different marinades separately. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour. Remove stones carefully from oven and place on a salted tray. Cook fish separately on each stone for 1 to 2 minutes each side. Remove fish from rocks and place on desired garnishes.
Roasted Pears with Blue Cheese 3 ripe but firm Anjou pears Freshly squeezed lemon juice (3 lemons) 3 ounces coarsely crumbled sharp blue cheese such as Stilton 1/4 cup dried cranberries 1/4 cup walnut halves, toasted and chopped 1/2 cup apple cider 3 tablespoons port 1/3 cup light brown sugar, lightly packed 1/4 cup good olive oil 6 ounces baby arugula Kosher salt Instructions: Preheat the oven to 375 degrees F. Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature. Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
Spiced Venison with Parsnip Puree and Parsley Oil 1 cup flat-leaf parsley leaves 1 teaspoon salt 1 teaspoon sugar 2 cups canola oil 4 cups peeled parsnips cut into 1-inch dice (about 1 1/2 pounds parsnips) 5 garlic cloves, peeled Salt 1 tablespoon lychee honey or other honey 4 tablespoons (1 1/2 sticks) unsalted butter Freshly ground black pepper 2 tablespoons ground fennel 2 tablespoons ground coriander 1 tablespoon ground cardamom 2 tablespoons freshly ground black pepper 2 venison tenderloins (about 8 ounces each), membrane removed, frozen Salt 1 tablespoon canola oil 4 tablespoons Parsley Oil Instructions: Bring a large quantity of salted water to a boil. Fill another bowl with water and add ice. Add the parsley to the boiling water and blanch until softened, about 2 minutes. Transfer to the ice water. When cold, drain and squeeze the parsley well to remove as much water as possible. Transfer to a blender and add the salt and sugar. Start the machine, and add the oil in a thin, steady stream. Blend until the blender jar feels slightly warm, 3 to 5 minutes. To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt. Bring to a boil, reduce the heat, and simmer until the point of a knife inserted into the parsnips meets no resistance, about 25 minutes. Drain, transfer to a food processor, and puree. Add the honey and butter and season with salt and pepper to taste. Pulse to blend. Keep warm. To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix. Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. Add the venison and sear it, turning once, about 8 minutes for medium-rare. Allow the meat to rest for 5 minutes, then slice into 6 pieces each. PLATING: Divide the puree among 4 serving plates. Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve.
Quail with Roses 4 quail (semi-boneless) 1 jalapeno, seeded and chopped 1 tablespoon rose water 2 tablespoons honey 1 tablespoon soy sauce 1 cup chicken stock 1/4 cup hydroponic rose petals Instructions: Marinate the quail in the jalapeno, rose water, honey, and soy overnight in the refrigerator. Remove the quail the marinade, and heat the marinade and chicken stock together. Boil and reduce until the sauce coats the back of a spoon. Grill the quail 4 to 5 minutes on each side. Serve with the sauce and hydroponic rose petals.
Cookies and Cream Marshmallow Treats 12 ounces bittersweet chocolate, chopped 12 ounces white chocolate, chopped 24 marshmallows 3 cups crumbs from chocolate sandwich cookies, such as Oreos Instructions: Melt the bittersweet chocolate in a double boiler or the microwave. Melt the white chocolate separately in a double boiler or the microwave. Line 2 baking sheets with parchment. Stick 2 marshmallows on the end of each of 12 ice-pop sticks. Dip to fully coat the marshmallows in the bittersweet chocolate, then transfer to one of the prepared baking sheets. Let set slightly, about 3 minutes (enough so the crumbs will stick in the next step). Dip the pops in the cookie crumbs to fully coat the bittersweet chocolate, then transfer to the second prepared baking sheet. Flash-freeze for 10 minutes to set the first layer. Line the first baking sheet with a new piece of parchment. Dip the pops in the white chocolate to fully coat, then transfer to the re-lined baking sheet; let set for 3 minutes. Line the second baking sheet with a new piece of parchment. Dip the pops in the cookie crumbs to fully coat the white chocolate, then transfer to the re-lined baking sheet. Flash-freeze again for 10 minutes to set.
Brussels Sprouts with Mushrooms and Ginger 8 ounces shiitake mushrooms, stems removed 3 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1 pound Brussels sprouts, stem ends trimmed, quartered 1 tablespoon peeled and grated fresh ginger 1 cup chicken broth (not low sodium) Instructions: Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size). Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet. When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through. Resist the urge to move them too much unless they are burning. Remove to a plate. Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts. Season with salt and pepper and cook until browned or charred on one side, about 3 minutes. Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds. Reduce the heat to medium. Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more. Return the mushrooms to the wok, fold to combine and season. Serve on a platter.
Sweet and Smoky Baby Back Ribs 3 racks baby back ribs (2 1/2 to 3 pounds) 1 cup bourbon whiskey 1 tablespoon each salt, pepper, paprika, brown sugar 1 teaspoon each garlic powder and onion powder Barbecue sauce, of choice 2 cups wood chips, preferably whiskey barrel chips or hickory chips, soaked in 2 cups beer for 1 hour, then drained Instructions: Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times. Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill. Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.
Strawberry Rhubarb Crumble 3/4 cup slivered almonds, toasted 1 cup all-purpose flour 1/3 cup sugar 1/4 teaspoon kosher salt 1 stick butter 6 cups rhubarb, cut into 1/2-inch pieces 1 cup roughly chopped strawberries 1/2 cup sugar 2 tablespoons cornstarch Zest and juice of 1/2 lemon 1 cup mascarpone cheese Instructions: Preheat the oven to 375 degrees F. For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature. For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes. For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use. To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
Blueberry Nectarine Cobbler 6 ripe nectarines, about 1 pound 2 cups fresh blueberries 1 cup sugar 1 tablespoon instant tapioca 2 tablespoons unsalted butter, diced into small pieces, plus more for pan 1 1/2 cups all-purpose flour 1/3 cup sugar 2 1/4 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, diced into small pieces 1 large egg 1/2 cup heavy cream Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Glazed Tofu with Cucumber Salad 3 cups high quality tamari 1 tablespoon raw cane sugar 1 package silken tofu, cut into 8 slices 1/4 cup miso sauce 1 large cucumber, julienned 2 tablespoons pickled ginger, julienned 1 teaspoon yuzu or lemon juice 2 teaspoons mirin Miso sauce, recipe follows 1/4 cup light miso 1/3 cup high grade tamari 1 tablespoon mirin 1 tablespoon sake Instructions: Place 2 1/2 cups of the tamari and the raw sugar in the insert of a non-reactive double boiler. Reserve the remaining 1/2-cup of tamari. Fill the bottom of the boiler with 3-inches of water. Assemble the boiler and place over a medium-low flame. Cook the tamari mixture until it reduces to make a light syrup. This should take 60 to 90 minutes and yield 1/4 cup of tamari syrup. Meanwhile, trim the tofu slices to make each a perfect rectangle. Pour 1/4 cup of the reserved tamari onto a plate. Place the tofu slices over the tamari, then pour the remaining 1/4-cup of tamari over the tofu. Be careful to pour the tamari so each slice is completely covered with tamari. Marinate 1 hour. Place the tofu slices onto a cookie sheet or baking pan and baste with a thin coating of the tamari syrup. Place under a preheated broiler 4-inches from the heat and broil 2 to 4 minutes, or until the tofu jiggles like hot custard. Use the leftover tamari marinade to baste the tofu as it cooks so the tofu doesn't dry out. Toss the cucumber and pickled ginger in a small mixing bowl with the yuzu and mirin. Arrange 2 tofu slices per plate and place the cucumber salad against the tofu slices. Sauce the tofu with the miso sauce and any remaining tamari syrup. Combine ingredients in the cup of an immersion blender and blend until smooth. Thin with water if desired.
Charred Double-Cut Pork Chops with Brown Sugar BBQ Sauce 1 tablespoon canola oil 4 bone-in double-cut pork chops (about 1 pound each) Kosher salt and freshly ground black pepper Brown Sugar BBQ Sauce, recipe follows 1 1/2 cups ketchup 1 cup dark brown sugar 1 cup apple cider vinegar 1/3 cup chili powder 1/4 cup low-sodium soy sauce 1/4 cup Worcestershire sauce 2 tablespoons Dijon mustard 4 large cloves garlic, thinly sliced 2 knobs fresh ginger, peeled and cut into 1/4-inch-thick rounds 1 medium lemon, cut into 1/4-inch-thick slices Instructions: Preheat the oven to 350 degrees F. Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, sprinkle the pork chops on both sides with salt and pepper. Arrange them in a single layer in the skillet. Cook until browned, 3 to 5 minutes, then turn over and cook for an additional 3 to 5 minutes. Transfer the skillet to the center of the oven. Cook until the pork reaches an internal temperature of 150 degrees F, 25 to 30 minutes. Drizzle the chops generously on both sides with the Brown Sugar BBQ Sauce. Transfer to a platter and serve with additional sauce on the side. Combine the ketchup, dark brown sugar, cider vinegar, chili powder, soy sauce, Worcestershire sauce and Dijon mustard in a large pot and whisk to blend. Bring to a simmer over medium heat. Add the garlic, ginger and lemon slices. Simmer until the vinegar mellows slightly and the flavors start to meld together, 20 to 25 minutes. Remove from the heat but keep warm.
Chili Rubbed Pork Chops with a Ginger Plum Bbq Sauce and White and Yellow Yam Salad 1 pound dried whole ancho chilies 2 ounces black peppercorns 3 ounces fresh coriander seed 3 ounces fresh cumin 3 ounces kosher salt 3 ounces sugar 6 tablespoons Chili Rub 6 ounces olive or vegetable oil 6 (12 ounces) pork chops Salt and pepper 6 ripe medium sized plums 1 tablespoon olive oil Salt and pepper 1 tablespoon butter 2 ounces fresh ginger, peeled and chopped 1 medium sweet Vidalia onion, minced 1 clove garlic, minced 3/4 cup brown sugar 1 cup chicken stock, preferably dark 1 tablespoon hoisin sauce 2 ounces cilantro, chopped 3 white yams, peeled and cubed 3 orange yams, peeled and cubed 1 red bell pepper, roasted, peeled and chopped 1 yellow bell pepper, roasted, peeled and chopped 3 ounces butter Salt and pepper to taste 3 ounces butter Salt and pepper to taste 2 tablespoons cilantro, chiffonaded Instructions: Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place. Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side. Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve. Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized. Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.
Thai-Style Basil Shrimp with Basil-Coconut Rice 1/4 cup fresh lime juice (from about 3 limes), plus wedges for serving 1/4 cup vegetable oil, plus more for the grill 3 tablespoons Thai red curry paste 2 tablespoons fish sauce 3 cloves garlic, grated 1 1/2 pounds large shrimp, peeled and deveined (tails intact) 1 13.5-ounce can unsweetened coconut milk 4 cups fresh basil leaves 1/2 jalapeno pepper, seeded and chopped Kosher salt 2 tablespoons unsalted butter 4 scallions, thinly sliced (white and green parts separated) 1 1/2 cups jasmine rice 2 cups roughly chopped bean sprouts 1/2 cup chopped peanuts Bibb lettuce leaves, for serving Instructions: Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside. Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside. Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered. Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.
Melon Sorbet 1 pound, 5 ounces diced watermelon, muskmelon or honeydew 3 tablespoons freshly squeezed lemon juice 2 tablespoons vodka 9 ounces sugar, approximately 1 1/4 cups Instructions: Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour. Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
Roasted Leg of Lamb with Serrano Chile-Mint Jelly and Roasted New Potato Medley 8 to 12 pound leg of lamb 2 tablespoons coarsely ground black peppercorns 2 tablespoons coarsely ground white peppercorns 2 tablespoons coarsely ground green peppercorns 1 tablespoon coarsely ground Szechuan peppercorns Fleur de sel or gros sel 1/3 cup extra virgin olive oil to cook, plus extra to rub lamb 8 large new potatoes, washed, unpeeled and quartered 2 large yellow onions, large dice 3 large carrots, peeled and sliced 10 to 12 smashed garlic cloves 1 tablespoon minced thyme Salt and black pepper, to taste 1 cup sugar 1 cup fresh lime juice 1/2 cup water 1 envelope unflavored gelatin 4 minced serrano chiles 1 cup mint chiffonade 2 limes, zested 1 teaspoon salt Instructions: Preheat large, roasting pan in a 550 degree oven. Rub lamb with olive oil. Generously salt (gros sel) the lamb. Mix the peppercorns together and pat on lamb. (This should be done at least 4 hours in advance, preferably overnight). In a large bowl, mix together potatoes, onions, carrots, garlic and thyme. Add oil, season and mix well. When pan is hot, pull out and dump veggies into the pan. There should be a good sizzle. Mix the veggies around and roast for 10 minutes. Mix again and place lamb on top. Place in oven and roast until brown, about 20 to 30 minutes. Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes. I shoot for medium rare, about 130 degrees. Mix veggies a couple of times during the cooking. Place lamb on a cutting board and let rest 10 minutes. Make sure the veggies are fully cooked and check for seasoning. If not, place back in oven another 10 minutes. Serrano Chile-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water. Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin. Dissolve on low heat and set aside. Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil. Reduce heat to low and cook for 10 minutes, occasionally stirring. Remove from heat and add dissolved gelatin. Store in refrigerator overnight, stirring occasionally to break up the gelatin. It will be a soft jello-like consistency.
Chocolate-Cherry Drop Cookies 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter 4 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1 1/2 cups granulated sugar 1 cup packed light brown sugar 2 tablespoons milk 1 teaspoon pure vanilla extract 4 large eggs One 11-ounce bag semisweet chocolate chunks 1 cup dried cherries Instructions: Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment. Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes. Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries. Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.
Asiago and Almond Pesto 1/3 cup lightly toasted almonds 3 cups loosely packed fresh basil 1 teaspoon chopped garlic Kosher salt 1/2 cup coarsely grated Asiago cheese 1/2 cup extra-virgin olive oil 1/4 cup chopped tomatoes Instructions: Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Asiago and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the tomatoes.
Slow-Roasted Salmon with Potatoes 3 bunches leeks, trimmed and quartered lengthwise 1/3 cup plus 1 tablespoon extra-virgin olive oil Sea salt 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed 1 1/2 pounds fingerling potatoes 1 shallot 4 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh chives 2 tablespoons fresh tarragon 2 tablespoons fresh parsley Juice of 1/2 lemon Instructions: Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes. Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature. When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes. Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain. Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined. Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
Pulled Pork Sandwiches with Homemade BBQ Sauce 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds 4 teaspoons Essence, recipe follows 1 tablespoon salt 1 teaspoon cayenne pepper Homemade Barbecue Sauce, recipe follows 10 to 12 sandwich buns 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 4 tablespoons unsalted butter 1 1/2 cups finely chopped onions 6 cloves garlic, finely chopped 2 1/4 teaspoons sweet paprika 2 teaspoons Essence, recipe follows 2 teaspoons dry mustard 1 1/4 teaspoons salt 1/2 teaspoon crushed red pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 (6-ounce) can tomato paste 1 1/2 cups water 3/4 cup cider vinegar 6 tablespoons dark brown sugar Instructions: Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F. Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours. Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Jeff's Fresh Black Bean Salsa 1 large sweet Vidalia onion, diced 2 to 3 fresh limes, juiced 1 tablespoon kosher salt 4 large or 5 small ears fresh corn, shucked (or substitute 1 1/2 cups defrosted frozen corn) 2 (28-ounce) cans good quality whole peeled tomatoes (recommended: Tuttorosso brand) 2 cans black beans, drained and rinsed (recommended: Goya) 1 large green pepper, diced 1 cup chopped cilantro leaves 1 tablespoon ground cumin 1 habanero or Scotch bonnet pepper, finely minced with seeds (see Cook's Note) Instructions: In a large bowl, mix together the diced onion, juice of 2 limes, and kosher salt. Let stand at room temperature for 10 to 20 minutes (this will soften the bite of the onion). In a large pot with a steamer insert add about 2 inches of water. Add the corn and steam until just cooked through, about 5 to 8 minutes. Then shock the corn in cold water until cool to the touch. With a paring knife, carefully shave off the niblets onto a cutting board. A good way to do this is to slice off about 1/2-inch of the end of the corn cob. Hold the cob upright with the flat end on the board and shave with knife tip pointed downward at 4 o'clock. Don't cut into the cob. Tweeze and pick through the kernels with fingers, pulling out wayward strands of corn silk. While nothing beats fresh corn for this recipe (and this is a lot easier than it sounds) a close second is a good quality frozen corn. NEVER USE CANNED CORN! Pour the tomatoes into a colander over the sink, and with your hands squeeze out the liquid without overly squishing them. Loosely chop the tomatoes into 1/2-inch chunks. Toss the corn, tomatoes, black beans, green pepper, cilantro, cumin, and habanero into the bowl with the marinated onions. Taste and add more lime juice, salt, cumin, hot pepper or even more cilantro, if needed.
Balsamic Blueberry Mascarpone Crostinis 18 (1/4-inch thick) French baguette slices 1 Tbs. olive oil 12 Tbs. mascarpone cheese 1 cup fresh blueberries 1 Tbs. balsamic vinegar 1 tsp. sugar ½ tsp. kosher salt ¼ tsp. freshly cracked black pepper 2 Tbs. thinly sliced fresh basil leaves Instructions: Preheat oven to 375°F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once. Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool. Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.
Sweet Spicy Smokey Roasted Almonds 8 strips bacon 8 tablespoons (1 stick) butter 1 cup packed brown sugar 4 teaspoons five-spice powder 1 teaspoon cayenne 1 teaspoon kosher salt 8 cups raw almonds Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. In a large skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. When cool enough to handle, chop the bacon into small pieces. Set aside. Meanwhile, pour off most of the bacon fat from the hot skillet and add the butter. Add the sugar, five-spice powder, cayenne and salt and stir until the sugar dissolves and everything is combined. Add the almonds and stir to coat. Spread the nuts on the prepared baking sheet and bake until golden brown, about 30 minutes. Stir in the bacon and serve warm or at room temperature.
Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts 2 ears corn, kernels removed 2 cups all-purpose flour 1/2 cup yellow cornmeal 3 tablespoons pure cane sugar 1 tablespoon plus 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 cups whole milk 2 teaspoons pure vanilla extract 2 large eggs 4 tablespoons unsalted butter, melted and cooled Clarified butter 2 ounces soft goat cheese 2 cups very cold heavy cream 2 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract One 9-ounce cone piloncillo, grated with a cheese grater 4 tablespoons unsalted butter 1 cup light cream 1 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices 1/2 cup coarsely chopped toasted walnuts Confectioners' sugar, for garnish Fresh mint, for garnish Instructions: For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes. Preheat the oven to 200 degrees F. Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter. For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve. For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts. Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.
Arepas: Arepas de Choclo 1 (16-ounce) bag frozen corn kernels 1 cup milk, plus more if necessary 2 tablespoons sugar 3/4 teaspoon salt Freshly ground black pepper 2 cups fine yellow cornmeal 4 tablespoons unsalted butter 4 slices mozzarella cheese Instructions: Defrost the corn by placing it in a colander and rinsing it under cold water. Drain well and set aside for about 10 minutes. Place the defrosted corn in a blender and puree with the milk, sugar, salt, and pepper, to taste. Transfer the mixture to a medium bowl and stir in the cornmeal to make a thick pancake-like batter. Melt 1 tablespoon of butter in a nonstick skillet or griddle over medium heat. Add 3 tablespoons of the arepa batter to skillet, using the bottom of a spoon to flatten. Spread the batter into a 3 to 4-inch circle. Cook arepas for about 8 minutes or until the bottom is golden brown. Flip arepa and cook for an additional 4 to 5 minutes until crisp. Add more butter from the remaining 3 tablespoons to the skillet between batches when necessary. With a 3-inch cookie cutter, cut out circles from the cooked arepas while still warm. Lay 1 slice mozzarella cheese over cut out arepa. Top with another cut out arepa to create a sandwich.
Watermelon Spaceship One 18- to 20-pound seedless watermelon 4 seedless oranges 3 cups mixed red and green seedless grapes 2 starfruit 1 kiwi 2 tablespoons sugar Instructions: Set the watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so the watermelon is stable. Reserve the flat piece. To make the cockpit: Lightly draw an oval (about 4 inches wide and 5 inches long) on the top of the watermelon with a pen or marker, slightly farther from the stem end (which will be the back of the spaceship). Use a paring knife to remove the oval, reserving it. Scoop out 3 cups of watermelon balls using a melon baller. Remove the remaining watermelon flesh and save for another use. To make the nose of the spaceship: Cut one of the oranges in half slightly off center, so one half is large than the other. Scoop out the flesh from the smaller half with a spoon to make an orange rind cup (reserve the larger half). Squeeze the juice from the scooped orange flesh into a large bowl; discard the squeezed flesh. Skewer the scooped-out orange half onto a wooden dowel and insert the dowel in the front of the watermelon spaceship, sticking out horizontally. (Tip: You can use a meat mallet to tap in the dowel, skewer or toothpicks if the rind is very hard.) Stick 3 grapes, alternating colors and spaced evenly, on the rest of the dowel. To make the wings: Cut the reserved oval piece in half lengthwise to make the wings. Cut a small piece from the top and bottom of each wing at an angle, so they'll sit flat against the watermelon. Attach each wing with 2 toothpicks, sitting them slightly behind the cockpit. To make the tail of the spaceship: Insert a skewer in the back of the watermelon spaceship, slightly above where the stem was, at a 45-degree angle. Cut 4 thin slices of starfruit and stick them on the skewer in size order (smallest at the top), evenly spaced. Add a green grape to cover the tip of the skewer. To make the alien ship captain: Slice a small piece from the bottom of the kiwi so it sits flat. Use a paring knife to carve a smile into the kiwi. Use an apple corer to cut 2 eyes from the reserved watermelon flat piece. On the white side, carve a small round in the center of each circle (but don't go all the way through). Cut the ends from a red grape and press the ends into the rounds to make eyeballs. Stick the eyes onto toothpicks and insert in the top of the kiwi. Slice a piece of starfruit and sit the alien on top to make weird alien feet. Slice the remaining starfruit and add to the bowl with the orange juice. Put the reserved large orange half cut-side down on a cutting board and remove the rind and pith with a paring knife. Cut the orange segments into the bowl. Repeat with the remaining whole oranges. Add the watermelon balls and remaining grapes to the bowl and sprinkle with the sugar. Toss well. Spoon the fruit salad into the spaceship and sit the alien captain in the driver's seat of the cockpit. Refrigerate until ready to serve.
Peppers and Asparagus Frittata 6 quarts boiling salted water 1 pound thin asparagus 1/2 pound red and green peppers, thinly sliced 6 eggs Black pepper, to taste 1 tablespoon olive oil 2 tablespoons unsalted butter 8 scallions, white and 2/3rds green part, thinly sliced 1/4 cup packed chopped fresh Italian parsley 1/2 cup freshly grated Parmigiano-Reggiano cheese Instructions: Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper. Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.
Savory Lamb Sliders 1 1/2 pounds ground lamb 1/4 cup minced shallot 2 tablespoons finely chopped fresh mint 2 tablespoons finely chopped fresh parsley 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1/4 teaspoon paprika 1 clove garlic, grated 1 cup plain Greek yogurt, strained 1/2 cup grated cucumber 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh mint 2 teaspoons lemon juice Kosher salt and freshly ground black pepper One 9-count package pretzel slider buns, preferably King\u2019s Hawaiian, warmed or lightly toasted Green leaf lettuce, for garnish 1/4 cup crumbled feta Pickled Onions, recipe follows 1 cup red wine vinegar 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon pickling spice 1 red onion, sliced thinly into rings Instructions: Form the lamb sliders: In a large bowl, add the lamb, shallots, mint, parsley, salt, pepper, cumin, paprika and garlic. Gently combine, making sure not to overmix. Divide the mixture into 9 equal portions. Using a ring mold about 3 inches in diameter, press each portion into the mold to form a slider, or just form the patties with your hands. Transfer the patties to a baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate the patties for about 30 minutes. Make the tzatziki: In a medium bowl, combine the yogurt, cucumber, dill, mint, lemon juice, salt and pepper. Refrigerate until serving time. Cook the lamb sliders: Heat a grill pan or grill to high heat and cook the slider patties, 2 to 3 minutes. Flip the patties, then sprinkle with salt and pepper and continue to grill until cooked through (130 to 135 degrees F), another 2 to 3 minutes. To serve: Top the bun bottoms with lettuce, tzatziki and feta. Top the bun tops with the tzatziki and Pickled Onions. Place the slider patties on the bun bottoms. Place the tops of the buns on the sliders and serve. Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
Edamame Hummus 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups 1/4 cup tahini 1/4 cup water 1/2 teaspoon freshly grated lemon zest 1 lemon (about 3 tablespoons), juiced 1 clove garlic, smashed 3/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley Suggested serving: Sliced cucumbers, celery, and olives Instructions: Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Great Grilled Asparagus 1/4 cup balsamic vinegar 1 lemon, zested and juiced Kosher salt 2 pounds asparagus 2 tablespoons olive oil Freshly ground black pepper Instructions: In a small pan, over medium heat, add the vinegar, zest and juice of the lemon and a pinch of salt. Bring to a simmer and let the mixture reduce until it becomes syrupy, about 10 minutes. Meanwhile, warm a grill pan over medium-high heat. Wash and trim the ends of the asparagus. Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter, drizzle with balsamic syrup and serve.
Homemade Chocolate Tootsie Rolls 12 ounces semisweet chocolate, chopped 1/2 cup light corn syrup 3/4 teaspoon warm water 1 1/2 teaspoons orange extract Instructions: Line a 13 by 17-inch cookie sheet with sides with plastic wrap. Melt the chocolate. Add the remaining ingredients, stir well, and scrape into the prepared pan. The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely. Cover and let set overnight at room temperature; the mixture will be stiff but still flexible. Turn the candy out onto a work surface and peel off the plastic wrap. Cut into 3/4-inch wide strips, then use your hands to \scrunch\ each strip into a log. Roll the logs thin between your hands (or on the work surface) until they are about 1/2-inch in diameter. Cut into 1-inch long sections. Set aside to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it). Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure. You can also form the modeling chocolate into leaves, roses, ropes for initials or animals.
Chicken with Red Wine and Tarragon 2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks Coarse salt and pepper 2 tablespoon extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter 2 shallots, chopped 1 carrots, chopped into fine dice 1 rounded teaspoon sugar 12 crimini (baby portobello) mushrooms, sliced or chopped 4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons Handful flat-leaf parsley leaves, chopped 1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle 1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree 3/4 pound extra-wide egg noodles 2 tablespoons butter, cut into bits 2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon Handful flat-leaf parsley leaves, chopped, about 2 tablespoons Salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil for the noodles. Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate. Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear. Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper. Serve chicken with buttered egg noodles tossed with fresh herbs.
Apple Pie Overnight Oats 1/3 cup old-fashioned rolled oats 1/3 cup plain coconut yogurt 1/3 cup almond milk 1 teaspoon chia seeds 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla extract 1 teaspoon pure maple syrup Toppings: 1/2 chopped apple, chopped walnuts, pure maple syrup Instructions: Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.
Enchilado de Camarones 1 tablespoon olive oil 1 small onion, diced 1 small green bell pepper, seeded and diced 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup red wine 1 (14-ounce) can peeled tomatoes 2 bay leaves 1 pound medium shrimp, peeled and deveined 2 cups cooked brown rice 1/2 cup chopped fresh cilantro leaves 2 small limes, cut into wedges Hot sauce, to serve Instructions: In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes. Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes. Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.
Peep Sunflower Cake 24 of your favorite cupcakes 4 sticks (1 pound) unsalted butter, at room temperature 8 cups confectioners' sugar 2 teaspoons pure vanilla extract Large pinch kosher salt 4 to 6 tablespoons whole milk Leaf green gel food coloring, for the frosting Lemon yellow gel food coloring, for the frosting 25 to 30 yellow marshmallow chicks, such as Peeps ® 1/2 cup crumbled chocolate wafer cookies (about 20 cookies) Instructions: Arrange 3 cupcakes vertically at the bottom of a large platter to form a stem. Arrange 2 cupcakes to the left and 2 cupcakes to the right of the stem to create leaves. Arrange the remaining 17 cupcakes at the top of the stem in a large circle. Combine the butter, confectioners' sugar, vanilla, salt and 4 tablespoons of the milk in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium high and mix until smooth and spreadable. If the frosting is too thick to spread, add 1 to 2 tablespoons of the remaining milk and mix until spreadable. Transfer 2 cups of the frosting to a medium bowl. Add about 12 drops of leaf green gel food coloring and mix to combine. Add a heaping 1/4 teaspoon of the lemon yellow gel food coloring to the bowl of remaining white frosting and beat until combined. Use an ice cream scoop or large spoon to scoop a large dollop of the yellow frosting onto each of the 17 cupcakes that make up the flower. Use a small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners). Wash and dry the ice cream scoop (or large spoon) and offset spatula. Use the ice cream scoop or large spoon to scoop a large dollop of the green frosting onto each of the 7 cupcakes that make up the stem and leaves. Use the small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners). Scrape the remaining green frosting into a small pastry bag fitted with a 1/4-inch plain round tip (number 802).? Pipe the outline of each leaf with the green frosting, then pipe a line of green frosting inside each leaf from the point to the stem. Pipe additional lines from side to side to create veins in the leaves. Use the offset spatula to square off the bottom of the stem. Arrange the marshmallow chicks facing outward in a circle around the perimeter of the flower, pressing to adhere. Fill the center with the chocolate wafer crumbs and press to adhere to the frosting.
Caramelized Ripe Plantains 4 ripe plantains 1 tablespoon butter 1 tablespoon sugar Vanilla ice cream, for serving Instructions: Peel the plantains and slice them into 1/2-inch rounds. Heat the butter to foaming in a heavy skillet over medium heat. Add the plantain slices to the butter and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized. Sprinkle the plantain slices with the sugar, allow the sugar to caramelize slightly, then remove the plantains from the skillet. Serve warm. These plantain slices are also particularly good when served over vanilla ice cream, topped with the caramelized butter from the pan.
Fettuccine Bolognese 3/4 pound whole-wheat fettuccine 1 tablespoon olive oil 1 small onion finely chopped (about 1 cup) 2 carrots, finely chopped (about 1/2 cup) 2 stalks celery, finely chopped (about 1/2 cup) 8 ounces mushrooms, finely chopped 3 cloves garlic, minced 1 pound lean ground beef (90 to 95 percent lean) 2 tablespoons fresh thyme leaves or 2 teaspoons dried 2 (14 1/2-ounce) can no salt added diced tomatoes with juice 1/2 cup low-sodium chicken broth 1/4 cup fat-free evaporated milk or regular whole milk Salt and pepper to taste 1/4 cup grated Parmesan Instructions: Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box. In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes. Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
Beet Salad with Goat Cheese 1/2 pound beets, ends trimmed 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/3 cup pine nuts 4 ounces goat cheese 4 cups baby greens 4 cups baby spinach Tarragon Dressing, recipe follows 4 very thin slices red onion, separated 1/4 cup rice vinegar 2 teaspoons dried tarragon 2 teaspoons soy sauce 1/2 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use. Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service. When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately. In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
June's Ozoni 4 skinless chicken breasts 2 to 4 dried scallops (optional) 1 1/2 cups carrots, peeled and sliced into 2-inch strips 1 1/2 cups daikon, peeled and sliced into 2-inch strips 1 cup mizuna 1 package red kamaboko (fish cake) (I prefer brand name Yamasa) 1 package mochi (pounded rice cake) Salt to taste Instructions: Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy. Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots and daikon and cook until tender (about 10 to 15 minutes). (Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time.) Check flavor and add salt if needed. Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve.
Sunny's Grilled Brewed Awakening Rib Roast with Sunny's 1-2-3 Horseradish Sauce 4 cups brewed French roast coffee 1/2 cup kosher salt One 3-bone standing rib roast, about 6 pounds 1/4 cup plain breadcrumbs 1/4 cup ground French roast coffee or espresso 1/4 cup dark brown sugar 2 tablespoons chopped fresh Italian parsley 1 1/2 teaspoons ground sage 1 1/2 teaspoons hot Hungarian paprika 1 1/2 teaspoons garlic powder 1 1/2 teaspoons kosher salt 1/2 teaspoon ground white pepper Freshly ground black pepper 12 ounces coffee beer Sunny's 1-2-3 Horseradish Sauce, recipe follows 1 cup sour cream 3 heaping tablespoons prepared horseradish 2 shakes Worcestershire sauce Instructions: For the brine: In a large bowl, add the coffee, salt and 4 cups warm water and stir to dissolve the salt. Add the rib roast. (If the liquid does not cover the meat completely, either make sure to flip the roast halfway through brining, or transfer the brine to a large turkey bag, add the rib roast and then seal tightly so the roast is completely surrounded by the brine.) Brine, refrigerated, at least 8 hours and up to 12. For the rub: In a small bowl, mix together the breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper and a nice grind or two of black pepper. Remove the roast from the brine and pat it as dry as possible with a paper towel (discard the brining liquid). Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let rest on the counter to come to room temperature, about 2 hours. For grilling and serving: Place a drip pan under the grates on a grill and pour in the beer. Heat the grill to medium high (300 to 400 degrees F). Place the roast bone-side down directly on the grill over the drip pan on indirect heat. Close the grill and cook until medium rare (120 degrees F), about 1 hour and 40 minutes. Remove from the grill and cover with aluminum foil to rest for a real 20 minutes. Slice between the ribs and serve, or cut the meat off the ribs in a chunk and slice from there. Serve with Sunny's 1-2-3 Horseradish Sauce. In a small bowl, mix the sour cream, horseradish and Worcestershire. Refrigerate until ready to serve.
Tagliatelle del \Magnifico\ 1 1/2 cups hard-grain semolina flour, plus extra for the work surface 2 jumbo eggs 2 teaspoons extra-virgin olive oil 1 teaspoon sea salt Kosher salt 2 cups heavy cream Zest of 1 lemon Zest of 1 orange 1 ounce cognac, optional 1/2 cup fresh mint leaves Kosher salt 1 cup roughly grated Parmigiano-Reggiano Instructions: For the pasta: On a flat surface, pour out the flour in a mound and make a crater in the center. Place the eggs (unbeaten), oil and salt in the crater and work the mixture into the flour, kneading with the flat of your hands until your dough is smooth and elastic. Let the dough rest for 30 minutes. Divide the dough into four equal parts. Place one piece of dough at a time on a well-floured surface, sprinkle with more flour and roll it out thin enough to run through a pasta machine. Run through a pasta machine 3 to 4 times, changing the setting until the desired thinness is achieved. Place the pasta sheet on a well-floured surface and repeat with the remaining dough. Run the pasta sheets through the fettuccine cutter in the pasta machine and place the fettuccine on a linen cloth sprinkled with flour. Fill a large stockpot with 3 quarts of water and bring to a boil. While waiting for water to boil, prepare the sauce. For the sauce: Combine the cream and lemon and orange zest in a skillet. Cook over medium heat, stirring frequently with a wooden spoon, until the cream lightly coats the sides of the pan, 2 to 4 minutes after it comes to a boil. Add the cognac, if using, and mint leaves, and cook another 2 minutes. Season with salt to taste and set aside. When the water is boiling, add 1 tablespoon kosher salt and cook the pasta until al dente. Lightly drain, transfer to the cream mixture, and saute for 1 minute, moving everything around with tongs to combine the ingredients. Add the Parmigiano-Reggiano, stir well and serve.
Pork Slices in Hoisin Sauce 1 tablespoon cornstarch 2 tablespoons vegetable oil 4 scallions (green and white parts) minced 1 tablespoon minced peeled fresh ginger 1 medium green bell pepper, seeded and diced 1 medium red bell pepper, seeded and diced 1/4 cup hoisin sauce 1/4 cup dry Sherry Pinch salt 2 teaspoons freshly ground black pepper 1 tablespoon Asian sesame oil 1 1/2 pounds pork tenderloin (2 whole tenderloins) 2 tablespoons dark soy sauce 2 tablespoons dry Sherry Instructions: Slice the pork tenderloin into 1/4-inch-thick pieces. In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, and cornstarch. Add the pork and mix; let stand for at least 10 minutes. In a carbon-steel wok, heat the vegetable oil over high heat until just smoking. Add the scallions and ginger, and stir-fry until aromatic, about 30 seconds. Add the pork, reserving any remaining marinade, and stir-fry for about 5 minutes, until the pork is just done. Add the green and red peppers, and stir-fry for another minute. Add the hoisin sauce, sherry, salt, and black pepper, and combine. Add 2 tablespoons of water to the marinade remaining in the bowl and add to the wok. Toss to blend well. Remove from the heat, drizzle with the sesame oil, and serve immediately.
Roasted Beet and Ginger Salad 2 pounds medium to small beets Kosher salt 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar 1 teaspoon dark brown sugar Sea salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons freshly grated ginger 25 to 30 parsley leaves, washed and dried 20 to 30 small to medium-size mint leaves, washed and dried Instructions: Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer over low heat. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by \wiping\ the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into \sections\ like pieces of an orange. Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste. Stir in the beets. Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes. When ready to serve, add the olive oil, ginger and parsley leaves. Toss to coat the beets. Use a scissors to \snip\ the mint leaves over the salad and serve immediately.
Eggs \Benedict\ with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad 12 each quail eggs 1 tablespoon rice wine vinegar Water 2 3/4 cup bread flour 2 3/4 cup cake flour 1/2 tablespoons salt 3/8 cup sugar 1 teaspoon ancho chile powder 4 tablespoons baking powder 1/2 tablespoon minced fresh thyme Zest of above lemon, minced 1/2 cup chilled butter (4 ounces) 2 whole eggs About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top) 2 stalks lemongrass, finely minced, white part only 1/2 cup extra virgin olive oil plus 1 tablespoon 3 each scallions, 1/16-inch slice, green/white separated Juice of 1 lemon 1/2 tablespoon coarse ground, toasted coriander 1 large head fennel, de-cored and shaved paper thin 1/2 pound fresh crab leg meat, picked through thoroughly Salt and white pepper to taste Instructions: For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving. For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning. PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.
Shrimp Pad Thai Sauce 1: 3 tablespoons lime juice 3 tablespoons tamarind paste 1/2 teaspoon paprika 1/2 cup palm sugar 1 teaspoon salt Instructions: To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve. Sauce 2: 3 tablespoons fish sauce 1 tablespoon rice vinegar 1 tablespoon water 1 tablespoon sugar 2 teaspoons minced garlic 2 teaspoons minced Thai green chiles 1 tablespoon minced cilantro leaves To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve. 4 ounces rice noodles, linguini size 1 quart cold water Oil, for deep-frying 2 ounces firm tofu, cut into 1/2-inch dice 2 tablespoons chopped roasted peanuts 1 tablespoon butter 1 egg, beaten with 1 teaspoon milk plus salt, to taste 1 ounce peanut oil 1/2 teaspoon minced lemongrass 1 teaspoon minced green chiles 1 teaspoon chopped shallots 1 teaspoon minced ginger 1 kaffir lime leaf 1 tablespoon chopped cilantro leaves, plus sprigs for garnish 5 large shrimp, peeled, deveined 1/2 cup bean sprouts Julienne green onions 1 wedge lime Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed. Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed. In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce. Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
Sugar Beet Sugar Cookies 1 3/4 cups (227 grams) all-purpose flour, plus more for dusting 2/3 cup (75 grams) almond flour 1/4 cup rainbow sprinkles (cylinders) 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, softened 1/3 cup (67 grams) granulated sugar 1/3 cup (40 grams) powdered sugar Zest from 1/4 lemon 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon almond extract 2 cups powdered sugar, plus more as needed 2 tablespoons corn syrup, optional (see Cook's Note) 1/2 teaspoon vanilla extract Splash almond extract Pinch kosher salt 4 to 6 tablespoons heavy cream White sanding sugar, for sprinkling Green food coloring, for the glaze Instructions: For the cookies: Whisk together the all-purpose flour, almond flour, sprinkles, baking powder and salt in a medium bowl and set aside. Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine, and then add the extracts and mix to combine. Add the flour mixture to the butter mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside. Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin. Cut out the cookies using a beet-shaped cookie cutter, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart. Re-roll scraps and cut out more cookies. Bake until the cookies are just thinking about starting to turn brown, beginning checking larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely. For the glaze: Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it's too thick, stir in more cream little by little, and if it's too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency. Fill a piping bag fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate the white parts of the beets. Sprinkle with white sanding sugar. Mix the remaining glaze with a few drops of green food coloring, then transfer to a piping bag fitted with an 1/8-inch round tip and pipe on the leaves. Let set and enjoy! These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they'll stay fresher longer!
Chocolate-Orange Cocoa Hearts 1 recipe Sugar Cookie Dough, recipe follows, at room temperature 3 tablespoons unsweetened cocoa powder 2 ounces bittersweet chocolate, very finely chopped 3 tablespoons orange marmalade 1 egg white, beaten with 1/2 teaspoon water White sanding sugar, for sprinkling 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Instructions: Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with Sugar Cookie Dough recipe and chill for 2 hours. Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets. Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges. Brush the outer edge of the hearts lightly with egg-white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cut-outs. Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar. Bake until set, about 12-14 minutes. Let cool on the pan slightly before transferring to a rack to cool completely. Powdered sugar, for rolling out dough Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Lobster Salad Cocktail 1/3 cup mayonnaise 1 teaspoon lemon zest 1 lemon, juiced Salt and freshly ground black pepper 1 stalk finely chopped celery 1 finely chopped shallot 1 tablespoon finely chopped fresh tarragon leaves 1 tablespoon finely chopped chives 3 lobster tails cooked (about 1 pound lobster meat), chopped Lemon slices, for garnish Dry rub, for garnish (recommended: Neelys) Instructions: Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl. Add lobster meat to mayonnaise sauce and combine. Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.
Iron Works BBQ's Boneless Beef Ribs 1 family size package boneless beef ribs, enough for 4 servings 1 (7-ounce) bottle BBQ dry rub (recommended: Iron Works BBQ Dry Rub) 1/2 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper Your favorite barbecue sauce, optional Instructions: Pound the boneless beef ribs to tenderize. Rub 3 to 4 tablespoons dry rub into each rib. Sprinkle garlic and pepper over each rib and let marinate in the refrigerator for 30 minutes. Preheat a grill to 250 degrees F. Grill ribs for 10 minutes, then turn ribs and grill on other side for 10 minutes or until cooked to desired degree of doneness. Pour barbecue sauce over ribs after grilling, if desired, and serve.
Bloody Pancakes 3 cups chopped strawberries 1/4 cup sugar 1/2 lemon, juiced 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon fine salt 1 1/4 cups milk 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for cooking 2 large eggs Dash pure vanilla extract Instructions: For the strawberry sauce: Cook the strawberries, sugar, lemon juice and 2 tablespoons water in a medium saucepan over medium heat, stirring frequently, until the berries break down, about 10 minutes. Stir in the vanilla. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids; let cool. Meanwhile, for the pancakes: Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, butter, eggs and vanilla in a medium bowl, then whisk into the flour mixture until just combined. Heat a griddle or large nonstick skillet over medium heat; lightly brush with melted butter. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Stack the pancakes, then drizzle with the strawberry sauce and insert a knife into the top.
Steamed Alaskan King Crab Claws 6 Alaskan king crab claws, thawed 2 sprigs dill Instructions: If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes. Remove and unwrap carefully. Serve immediately.
Chocolate Thins 8 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 egg, separated 1 teaspoon vanilla 2/3 cup sifted flour 1/3 cup cocoa 1/2 teaspoon cinnamon Instructions: Preheat the oven to 400 degrees. Butter a 14 x 18inch baking sheet with 1 tablespoon of the butter. Cream the remaining butter with 1/2 cup of the sugar until light and fluffy. Beat in the egg yolk and vanilla. Mix in the sifted flour and cocoa. Using your fingers, which have been run under cold water and dried, spread the batter over the baking sheet, completely covering it to the edges. Beat the egg white until stiff and spread it over the batter. Combine the cinnamon with the remaining 1/4 cup sugar, and sprinkle it over the egg white. Bake for about 10 minutes. Remove from the oven and immediately cut the pastry into about 24 diamond, square, or oblong shapes. With a metal spatula, carefully remove the cookies from the sheet and cool.
Green Beans Amandine Kosher salt and freshly ground black pepper 1 pound haricots verts, trimmed 1/2 cup sliced almonds 5 tablespoons unsalted butter 2 cloves garlic, chopped and smashed into a paste 2 cloves garlic, chopped and smashed into a paste Instructions: Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside. Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels. In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl. Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.
Mango Lassi 1 cup chopped mango flesh 1 cup plain soy yogurt 1/2 cup soy milk 4 teaspoons simple syrup (equal amounts sugar and water heated until sugar is dissolved) Pinch ground cardamom, plus more, for garnish Instructions: Put mango flesh, yogurt, milk, simple syrup and a pinch of cardamom into a blender and blend for 2 minutes, then pour into individual glasses, over ice and serve. Sprinkle with a little cardamom and serve.
Creamy Cheesy Grits Salt and freshly ground black pepper 3/4 cup quick grits 1 cup milk 1/2 cup shredded mozzarella 1/2 cup shredded Cheddar Instructions: In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.
Harissa and Pomegranate Lacquered Turkey One 12-ounce bottle pomegranate molasses 2 tablespoons harissa 1 breast of turkey, skin on Kosher salt Pepper 2 tablespoons vegetable oil 1/4 pound (1 stick) unsalted butter 6 sprigs of thyme 2 cloves garlic, crushed Instructions: For the pomegranate-harissa glaze: In a small saucepan over medium heat, add pomegranate molasses and harissa. Whisk to combine and warm to just below simmering. For the turkey: Preheat the oven to 350 degrees F. Season the turkey breast generously with salt and pepper. In a medium cast-iron skillet over medium heat, add vegetable oil. When the oil begins to shimmer, place the turkey breast skin-side down in the hot pan. Add the butter, thyme sprigs and garlic. Using a tablespoon, baste the turkey with the melted butter. When the skin is nicely browned, turn the breast and cook it skin-side up while continuing to baste. Cook in the pan for another 5 minutes, then brush on the pomegranate-harissa glaze and place in the oven for between 45 minutes and 1 hour, or until a meat thermometer reads 165 degrees F when placed in the thickest part of the breast. Remove turkey breast from oven and let rest for at least 10 minutes. Slice against the grain into 1/2-inch-thick slices and serve.
Gnocchi With Brown Butter and Sage Kosher salt 3 large russet potatoes (1 1/2 to 1 3/4 pounds) 1 to 1 1/2 cups all-purpose flour, plus more for dusting 1 large egg 6 tablespoons salted butter 1 tablespoon red pepper flakes 4 sage leaves, thinly sliced 1/2 cup shaved and/or coarsely grated parmesan cheese Instructions: Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle. Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes. Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes. Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes. Lightly flour your surface. Divide the dough into 6 pieces and roll into \snakes,\ about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour. Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat. Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
Aligot-Style Potatoes with Roasted Garlic 1 head garlic 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 pounds medium Yukon gold potatoes (about 4), peeled and cut into 1-inch pieces 1 dried bay leaf 1 cup heavy cream, warmed 4 tablespoons unsalted butter 12 ounces shredded Gruyere (about 3 cups) 12 ounces fresh mozzarella, shredded through the large holes of a box grater (about 3 cups) 2 tablespoons finely chopped chives Instructions: Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic to expose the cloves. (Reserve the top part for another use.) Put the bulb on a 12-by-12-inch piece of aluminum foil, drizzle with the olive oil and season with a pinch of salt and several grinds of black pepper. Wrap the foil up and over the garlic, leaving some space between the foil and the exposed garlic cloves and seal the edges. Bake until the garlic cloves are deep golden brown and very tender, 45 to 60 minutes. Cool slightly, then squeeze out the tender cloves (see Cook's Note). Meanwhile, add the potatoes and bay leaf to a large pot and fill with enough cold water to cover by 1 inch. Season generously with salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until fork-tender, about 12 minutes. Drain well and discard the bay leaf. Reserve the empty pot. Pass the potatoes and roasted garlic through a potato ricer or food mill back into the pot. They should be very finely mashed and smooth. Place over medium-low heat and stir in the heavy cream and butter with a wooden spoon until creamy and combined. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted and incorporated. Add the remaining Gruyere and mozzarella and continue to stir until all the cheese is melted and incorporated and the potatoes are smooth and stretchy. (The mixture should stretch like melted mozzarella cheese.) Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl, top with chopped chives and serve immediately.
Mini Strawberry Cheesecake Bites 1/2 cup cream cheese 2 tablespoons powdered sugar 2 tablespoon strawberry jam, plus additional for serving, optional 12 mini shortbread crusts 1 pint strawberries, hulled and diced Pink sanding sugar, optional Instructions: Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.
Hibiscus Sorbet 1/2 cup dried hibiscus flowers, optional 2-inch knob fresh ginger, peeled and sliced 2 cinnamon sticks 4 whole cloves 1 cup hibiscus syrup 2 tablespoons light corn syrup 3 tablespoons lime juice Instructions: Place the hibiscus flowers if using, ginger, cinnamon sticks, cloves and 2 1/2 cups water in a small saucepan and bring to a simmer over medium-low heat, about 10 minutes. Remove from the heat, cover and steep for 15 minutes. Strain the liquid and discard the solids. Stir in the hibiscus syrup, corn syrup and lime juice. Cool to room temperature and then refrigerate until chilled, 2 to 4 hours. Freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer to a 9-by-5-inch loaf pan and store, covered, in the freezer. If the sorbet is too hard when serving, let soften in the refrigerator for 10 to 15 minutes.
Cuban Black Bean Soup 1 pound black beans 1 bay leaf 1 tablespoon cumin 1 tablespoon oregano 1 Italian frying pepper, halved Olive oil, for sauteing, plus 1/4 cup olive oil 1 white onion, large dice 1 red pepper, large dice 1 green pepper, large dice 6 cloves garlic, chopped 1 tablespoon sugar 1/8 cup white vinegar Salt 1/2 cup finely chopped red onion, for garnish Instructions: In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
Spaghetti Puttanesca with Escarole Salad Kosher salt 2 oil-packed anchovy fillets, minced 5 cloves garlic (1 finely grated, 4 thinly sliced) 1 tablespoon red wine vinegar 1 teaspoon dijon mustard 1/4 cup plus 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1/2 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1/3 cup pitted kalamata olives, roughly chopped 2 tablespoons jarred capers, drained 12 ounces spaghetti 1/2 cup chopped fresh parsley, plus 1 cup whole leaves 1 small head escarole, torn Instructions: Bring a large pot of salted water to a boil. Make the dressing: Whisk the anchovies, grated garlic, vinegar and mustard in a large bowl. Slowly whisk in 3 tablespoons olive oil. Season with salt and pepper and set aside. Combine the remaining 1/4 cup olive oil and the sliced garlic in a large skillet over medium-high heat. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the tomatoes, oregano, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Stir in the olives and capers. Meanwhile, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and transfer to the skillet with the sauce. Add 1/2 cup of the reserved cooking water and cook, tossing, until well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Stir in the chopped parsley; season with salt and pepper. Divide the spaghetti among bowls. Add the escarole and parsley leaves to the anchovy dressing; toss to coat. Pile the salad on top of the spaghetti.
Ponzu Sauce for Dipping Juice of 4 lemons 1/3 cup plus 2 tablespoons rice vinegar 1 cup dark soy sauce 2 tablespoons tamari sauce 3 tablespoons mirin 1/3-ounce dried bonito flakes 2-inch square giant kelp (konbu) Instructions: Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.
Crispy Garlic Potato Planks 3 large Russet potatoes 1/4 cup olive oil 3 cloves garlic, peeled and minced 2 teaspoons paprika Kosher salt and freshly cracked black pepper Ketchup, for serving Instructions: Preheat the oven to 375 degrees F. Place two roasting sheet trays in the oven to heat up (hot trays help keep the potatoes from sticking). Wash and lightly scrub the potatoes to remove any dirt or tough skin. Using a sharp knife or a mandolin, slice the potatoes lengthwise into 1/4-inch planks. Place in a large bowl or pot of water and rinse to remove excess starch. Drain well and pat dry. In a large bowl, combine the olive oil, minced garlic and some salt and pepper. Add the potato planks and toss to coat everything evenly. Remove the hot trays from the oven and set out the planks on the trays in a single even layer. Lightly sprinkle the paprika on the potatoes then place the trays back in the oven and roast until golden and crispy, 20 to 25 minutes, flipping halfway. When done, use a fish spatula to remove from the trays. Season with salt and serve with ketchup.
Halibut Seviche with Red Onions, Orange and Cilantro 1 cup lime juice (6 to 8 limes) 1/2 small onion, finely minced 1 small garlic clove, finely minced 2 large tomatoes, peeled and diced 1 large jalapeno chile, roasted, peeled, seeded and finely minced 4 tablespoons olive oil 1 teaspoon fresh thyme or 1/2 teaspoon dried 1 teaspoon capers, rinsed 1/2 cup coarsely-chopped cilantro 2 pounds halibut steaks, skinned, boned and cut in 1-inch cubes Salt and pepper Boston lettuce leaves (about 1/2 small head) 1 small red onion, thinly sliced 1 orange, peeled and thinly sliced Instructions: In a large nonreactive bowl combine first 10 ingredients and season to taste with salt and pepper. Cover bowl with plastic wrap and marinate at least 8 hours or overnight, stirring once or twice. To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and orange slices, slightly overlapping, on each plate. Using a slotted spoon mound fish in center of plate and spoon a little liquid over top of each serving.
Green Papaya Salad with Prawn and Pork: Goi Du Du Tom Thit 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 chile, chopped 2 tablespoons fresh lime juice 1 green papaya, peeled and finely julienned, about 6 ounces (see Cook's Note) 7 ounces cooked pork belly, thinly sliced 5 fresh green mint leaves, finely sliced 5 fresh Asian basil leaves, finely sliced (see Cook's Note) 5 fresh perilla leaves, finely sliced (see Cook's Note) 5 fresh coriander (cilantro) leaves, finely sliced 7 ounces cooked medium-size tiger prawns (shrimp), peeled, deveined and halved lengthwise 1 tablespoon fried red Asian shallots (see Cook's Note) 1 tablespoon crushed roasted peanuts 1/2 teaspoon fried garlic chips 1 chile, sliced Instructions: To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice. For the salad: In a large bowl combine the green papaya, pork belly, sliced mint, sliced basil, sliced perilla leaves, sliced cilantro, and dipping fish sauce and mix well. Turn the salad out onto a serving platter and arrange the prawns on top of the green papaya salad. Garnish with fried Asian shallots, peanuts, garlic chips, and sliced chile.
Sheep's Milk Ricotta Gnocchi with Morel Sauce 1/2 cup Morel Sauce 1/4 cup grated Parmigiano-Reggiano cheese 1 pound Sheep's Milk Ricotta 1 egg, beaten 3/4 cup all purpose flour, plus 1/2 cup for table top 1/2 tablespoon kosher salt 2 tablespoons olive oil 1 tablespoon butter 1 medium shallot, minced 2 cups loosely packed fresh morels 1/2 cup white wine 3 cups chicken stock 1 cup heavy cream Salt and pepper to taste Instructions: Place Parmigiano-Reggiano, ricotta and egg in bowl section of food processor. Mix until smooth. Put 3/4 cup of flour into a separate bowl and fold in cheese mixture. Knead all together until fully incorporated, being sure not to over-knead. If mixture becomes gummy, you have gone too far. Liberally dust the table top and your hands using 1/2 cup flour. Divide the gnocchi mixture into 8 equal pieces. Using your hands, roll each piece into a cylinder 1/2 inch in diameter, dusting with additional flour as needed. Cut cylinders into 1 inch long pieces and place on a parchment-lined sheet pan that has been dusted with flour. Refrigerate for 1 hour. Fill a large bowl with ice and water. Use this as a bath to shock the gnocchi after cooking. Bring 1 gallon of salted water to a boil. Add half the gnocchi, cover pot, and boil until gnocchi rise to the top (approximately 3 minutes). Remove immediately with a slotted spoon and place in the ice water bath. Repeat process with remaining gnocchi. When gnocchi have cooled, remove from water and place in non-reactive pan. Coat with 2 tablespoons of olive oil and refrigerate. To serve, reheat gnocchi in a large pot of boiling water for 1 minute and serve with morel or your favorite sauce and garnish. Place butter and shallot in 1-quart sauce pot over medium heat. Cook until translucent. Add morels and pinch of salt. Cook for 3 minutes stirring occasionally. Add white wine and reduce by two thirds. Add chicken stock reducing again by two thirds. Add heavy cream, turn down heat and simmer for 20 minutes or until sauce coats the back of a spoon. Season with salt and pepper.;
South Florida Stuffing 3 cups of day old cuban bread, cubed 3 cups of day old French bread, cubed 3 cups of day old challah, cubed 1 large onion, medium dice 1 cup celery, small dice 1/2-3/4 cup raisins soaked in sweet wine 1/2-3/4 cup slightly green mango (diced) 1/2 cup chopped nuts (your choice, I like macadamias) 1/4 cup chopped cilantro 2 cloves minced garlic 1 minced jalapeno (more if you like) 1/2 tsp cumin 1/2 tsp dried thyme 1/2 tsp dried oregano 1-2 tsp salt 1 tsp fresh ground black pepper 2-3 cups chicken broth 1-2 sticks of butter melted 1/2 cup cream or 1/2 cup unsweetened coconut milk 2 eggs, beaten Instructions: In a large bowl, thoroughly mix all the dry ingredients. Mix the melted butter, chicken broth, cream or coconut milk, and eggs. Pour over dry ingredients and mix well. Turn into greased pan and bake for about 1 hour at 350 degrees.
Monkey Bread Nonstick cooking spray, for greasing the pan Four 12-ounce cans regular-size flaky biscuits, such as Pillsbury 1 cup sugar 1 tablespoon plus 1 1/2 teaspoons ground cinnamon 1/2 teaspoon cardamom Zest from 2 oranges 4 tablespoons (1/2 stick) unsalted butter 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray. Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan. Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls. Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.
Stuffed Turkey Meatloaf Oil, for greasing dish 1 (10-ounce) box chopped spinach, thawed and drained 1/2 cup crumbled feta 1/2 cup seeded and finely chopped red jalapeno 2 tablespoons yogurt 3/4 cup cold milk 1/2 cup quick-cooking grits 1 onion, diced 2 1/2 pounds ground turkey 2 eggs 1 tablespoon Worcestershire sauce 2 tablespoons chopped parsley leaves 1/4 cup chicken stock 1 teaspoon kosher salt 1 teaspoon cracked black pepper 1 (8-ounce) can tomato sauce Instructions: Preheat the oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish. Filling: Using a kitchen towel, squeeze off the excess liquid from the spinach. In a medium-sized bowl, mix together the spinach, feta, jalapenos, and yogurt. Set aside. In a small bowl, mix together the milk and grits. Set aside. In a large bowl, combine the onion, turkey, eggs, Worcestershire, parsley, stock, salt, pepper, and the grits. Mix until well combined. Transfer half of the mixture to the casserole dish and shape it into a medium-sized log. Using your fingers, make an indentation in the meat for the filling. This should resemble a canoe. Add the filling to the indentation and top with the remaining meat. Form the meatloaf, being sure to cover the filling completely with meat. Pour the tomato sauce over the meatloaf. Bake in the oven until the internal temperature registers 165 degrees F on an instant-read thermometer, about 55 to 60 minutes. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Pic's Fresh Crab Salad with Lime Zest 1 pound fresh lump crabmeat 2 limes, zest grated 5 or 6 tablespoons mayonnaise Fine sea salt Freshly ground white pepper to taste Several lettuce leaves or thinly slice cucumbers, for garnish Instructions: In a bowl, combine the crabmeat, lime zest, and enough mayonnaise to evenly coat the crab. Taste for seasoning. Arrange a layer of lettuce leaves or thinly sliced cucumbers on 4 salad plates. Place the crabmeat in a mound atop the lettuce or cucumbers. Serve.
Mixed Vegetable Pakoras 2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat) 2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups) 2 small cloves garlic One 1-inch piece ginger, peeled and roughly chopped 1 bunch mint, leaves picked (about 1 cup) Juice from 2 limes (about 3 tablespoons) 1/2 teaspoon granulated sugar 1/4 teaspoon roasted ground cumin (see Cook's Note) Kosher salt 2 1/2 cups chickpea (besan) flour, plus more if needed 1/4 cup chopped cilantro leaves and tender stems 1 teaspoon ajwain (carom) seeds (see Cook's Note) 1/8 teaspoon asafoetida (hing) (see Cook's Note) 1 teaspoon crushed red chili flakes A pinch of baking soda, optional, for making the batter puffy Kosher salt Canola oil, for frying 1 leaf curly kale, stemmed and chopped (1 cup) 1/2 small yellow onion, chopped 2 cups small cauliflower and/or broccoli florets 1 medium red onion, quartered and sliced 1/4-inch-thick 1 large Yukon gold potato, peeled and sliced 1/4-inch-thick Flaky sea salt, for sprinkling Instructions: For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup. For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon. For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.) Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale. Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.
Wonton Napoleons Vegetable oil for frying 16 wonton wrappers (available in refrigerated Asian foods section) 1 1/2 teaspoons ground cinnamon 2 cups frozen whipped topping, thawed 16 large strawberries, sliced 1 pint fresh raspberries 4 fresh mint sprigs (optional) Instructions: Pour enough oil into small saucepan to come 1/4 inch up sides of pan. Heat oil over medium-low heat. Using tongs and working with 1 wonton at a time, submerge wontons into hot oil, frying until golden brown, about 15 seconds for first side and 10 seconds for second side. Transfer fried wontons to paper towels to drain (wontons will continue to color slightly as they cool). Sprinkle fried wontons with cinnamon. Cool completely. To Assemble: Place 4 fried wontons on work surface. Spread 1 tablespoon of whipped topping over each. Arrange 1 sliced strawberry and 2 to 3 raspberries over whipped topping on each wonton. Spoon 1 tablespoon of whipped topping over berries on each wonton. Top with another fried wonton. Repeat layering 2 more times. Spoon dollops of remaining whipped topping atop each cake stack. Garnish napoleons with remaining strawberries and raspberries, and mint sprigs (optional). Serve immediately.
Waffle Breakfast Sandwich 4 slices pork roll 2 tablespoons maple syrup 1/2 teaspoon hot sauce 1 tablespoon ketchup Butter cooking spray 16 Hawaiian sweet rolls (from a 24-pack) 4 large eggs 4 slices American cheese Salt and pepper Instructions: Preheat the oven to 350˚ F. For the pork roll: Prep a cookie sheet with a piece of parchment paper. Lay the pork roll slices on the parchment paper evenly spaced apart. Using 1 tablespoon of maple syrup, brush both sides of the pork roll generously with syrup. Bake for 15 minutes, flipping one time halfway through. The pork roll should be nicely browned on both sides. While the pork roll is cooking, prep the sauce and waffles. For the sweet and tangy sauce: Mix the hot sauce, ketchup and 1 tablespoon maple syrup in a bowl. Set aside. For the waffles: Heat a waffle iron to medium high. Spray with cooking spray. Take 4 Hawaiian rolls in a square, being careful not to pull them apart, and place on the waffle iron. Close the waffle iron and cook for 2 to 3 minutes, or until golden brown. Carefully remove and repeat three more times to have a total of 4 waffles. Heat a nonstick pan and spray with cooking spray. Carefully crack the eggs into the heated pan. After 3 to 4 minutes, break the yolks and cook for an additional minute. Flip when the edges of the whites get crispy and cook on the other side for an additional 2 to 3 minutes. Add 1 slice of American cheese to each egg. Let the cheese melt, then remove from the heat. To assemble the sandwiches, generously spread the sweet and tangy sauce on all 4 waffles. Layer 2 eggs and 2 slices of pork roll on top of 1 waffle. Season with salt and pepper. Cover with a second waffle to form a sandwich. Repeat for the second sandwich. Cut in half and enjoy!
Stuffed Mushrooms 1/2 cup Italian-style dried bread crumbs 1/2 cup grated Pecorino Romano 2 garlic cloves, peeled and minced 2 tablespoons chopped fresh Italian parsley leaves 1 tablespoon chopped fresh mint leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 28 large (2 1/2-inch-diameter) white mushrooms, stemmed Instructions: Preheat the oven to 400 degrees F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Tarte Bergere aux Abricots: Apricot Tart Bergere 3 cups all-purpose flour, plus 6 tablespoons 1/2 cup sugar, plus 3/4 cup 1 teaspoon baking powder 1/2 teaspoon salt, plus pinch salt 12 tablespoons (1 1/2 sticks) unsalted butter 3 large eggs, plus 6 large eggs 3 pounds ripe apricots 1 1/2 cups heavy whipping cream 2 teaspoons vanilla extract Instructions: Set a rack in the lower third of the oven and preheat to 350 degrees. For the dough, combine 3 cups flour, 1/2 cup sugar, baking powder, and 1/2 teaspoon salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add. Pulse repeatedly until butter is mixed in finely. Add 3 eggs and continue to pulse until dough forms a ball. Wrap and chill dough while preparing filling. Rinse, stem, halve and pit the apricots. Combine the 3/4 cup sugar, 6 tablespoons flour and pinch of salt in a mixing bowl and whisk to mix. Whisk in the 6 eggs, 2 at a time, then whisk in the cream and vanilla. Cut off 2/3 of the dough. Roll it on a floured surface and use it to line a 10-inch round prepared pan. Trim dough even with top rim of pan. Arrange the apricot halves, skin side down, slightly over-lapping, and in concentric circles, in the dough-lined pan. Pour the cream and egg mixture over the apricots. For the top crust, roll remaining dough to a 8 by 10-inch rectangle and cut into ten 3/4-inch by 10-inch strips. Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice. Trim ends of dough even with rim of pan. Bake the tart for about 1 hour, until the pastry is baked through and the filling is set. Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean. Cool the tart on a rack and serve it at room temperature.
Baked Rigatoni with Swiss Chard and Sausage Kosher salt 12 ounces rigatoni 2 tablespoons extra-virgin olive oil 12 ounces hot Italian sausage, casings removed 1 onion, chopped 1 small bunch Swiss chard, leaves and stems chopped separately 3 cloves garlic, minced 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1/2 teaspoon dried oregano Freshly ground pepper 1 cup ricotta cheese 3/4 cup shredded mozzarella cheese Parmesan cheese, for topping Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.
Poached Turbot, Langoustine, Truffle, and Horseradish 1 1/4 cups chicken stock 1 1/4 cups fish stock 6 mussels in shells 1/2 cup white wine 1-ounce mushrooms 4 peppercorns 5 parsley stems 5 chervil stalks Salt and pepper 1 1/4 cups double cream 8 ounces new season peas, plus 4 ounces 1/4 of iceberg lettuce 2 tablespoons unsalted butter, plus 2 tablespoons 2 shallots, chopped 1 clove garlic, chopped 4 ounces white wine 1 cup chicken stock 4 (5-ounce) Turbot fillets 8 large langoustines 1/4 pound giroles (very small) or morels, washed 2 teaspoons horseradish cream Salt and freshly ground black pepper Pinch cayenne 1/4 lemon, juiced Whipped cream, for garnish 20 white or green asparagus stalks, cooked Sliced truffles, for garnish Parsley, for garnish Instructions: To make the fish cream sauce: In a medium saucepan, combine the chicken stock, fish stock, mussels, white wine, mushrooms, peppercorns, parsley, and chervil stalk together. Season with salt and pepper. Cook on medium high heat and reduce until about 3/4 of the liquid remains Remove the mussel shells and mussels. Add the cream and reduce further by half. Keep warm. To make the poached turbot: In a medium pot of boiling water, cook 8-ounces of the fresh peas until almost overcooked. Drain well and season with salt and pepper. Transfer to a food processor and puree. Cut the iceberg lettuce into fine strips or shreds. Boil the remaining peas and when just cooked, remove with a slotted spoon to a bowl of cold water. In a large skillet, heat 2 tablespoons of the butter on medium-low heat. Add the shallots and garlic and sweat them, about 4 minutes. Then add the whole and pureed peas and iceberg lettuce, cook until lettuce has wilted. Season with salt and pepper, and keep warm. In a large wide saucepan, combine the wine and chicken stock together. Bring up to a mild simmer on low heat. Add the turbot and lightly poach. When almost cooked, about 8 minutes, add the langoustines and cook for an additional for 2 minutes. Remove the fish and langoustines, and keep warm. In a medium skillet, heat the remaining 2 tablespoons butter on medium-high heat. Add the giroles and cook until soft. Drain well and set aside. Combine the reserved fish cream, horseradish cream, cayenne, and lemon juice. Finish with a spoon of whipped cream and using a hand blender, mix well together. To serve, place a large spoonful of the pea puree in the center of the plate and decorate with 5 pieces of buttered asparagus around the plate. Sprinkle with giroles. Place the turbot on top of the puree and 2 pieces of langoustines on top of the fish. Spoon some of horseradish cream sauce on top and garnish with sliced truffles and parsley.
Over Easy Ham Steak with Red-Eye Gravy 2 tablespoons butter 1 whole chicken, cut into pieces 1 white onion, roughly chopped 1 quart chicken stock 1 1/2 cups strong brewed coffee 1/4 teaspoon brown sugar, optional 4 ham steaks, trimmed Freshly ground black pepper 4 eggs Instructions: In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded. Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates. In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness. Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.
Round 2 Recipe - Three Layer Bean Dip 3 pita pockets, each cut into 8 wedges One 8-ounce package cream cheese, softened Zest of 1/2 a lemon One 15-ounce can red beans, rinsed and drained 3 tablespoons dressing, reserved from Grilled Sausage with Tuscan Beans, recipe follows Salt and fresh ground pepper 1 cup Tuscan Beans, reserved from Grilled Sausage with Tuscan Beans, recipe follows 1/2 medium red onion, diced 1 pound hot Italian sausage or one 6-count package 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon chopped garlic 1 teaspoon Italian seasoning One 14.5-ounce can diced tomatoes, drained and juice reserved Salt and freshly ground pepper Salt and freshly ground pepper One 15-ounce can cannellini beans, drained and rinsed well One 15-ounce can red beans, drained and rinsed well 2 tablespoons torn fresh basil Instructions: Preheat the oven to 350 degrees F. Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl. In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture. Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side. Preheat a grill over medium heat. Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans diced tomatoes, basil and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage.
Gina's Arancini 2 cups (380 g) Arborio rice 5 cups (1.2 L) chicken broth or water 1/2 tablespoon unsalted butter 1 1/2 teaspoons extra-virgin olive oil 1/2 cup (80g) finely chopped prosciutto 1 1/2 cups (150 g) Italian bread crumbs (Gina uses Progresso) 1 large egg, beaten 1 teaspoon parsley, chopped 1/3 cup (30 g) grated Parmigiano cheese 1 teaspoon coarse salt 4 ounces (115 g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes 4 cups (960 ml) vegetable oil Grated parmesan cheese, for garnish Instructions: Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot. While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside. Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.) While the rice is cooling, pour 1/2 cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside. Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl. Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture. Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet. Heat the vegetable oil in a large pot to 350 degrees F (175 degrees C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides. Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated parmesan cheese, if you can wait!
Three Sister's Stew 4 cups butternut squash, pumpkin or acorn squash baked with salt and pepper, some raw butter and a little cinnamon, cooled 2 cups medium diced yellow onion 4 tablespoons fresh crushed garlic 4 cups fresh corn from the cob 2 1/2 cups cooked yellow eyed beans, pinto beans can be substituted 2 1/2 cups anasazi beans 1 cup roasted, seeded and peeled and medium diced Anaheim chile 2 cups diced scallion 2 cups queso blanco, white cheddar or Monterey jack may be substituted Olive oil for sauteing Instructions: Preheat oven to 350 degrees. Medium dice half of the squash and puree the other half. In a large saute set over medium high heat, cook the onions until translucent, then add the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper. Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 minutes at 350 degrees. Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top. Return to oven to melt the cheese. Serve hot from the oven.;
Beef Kebabs With Couscous 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 1/4 cup red wine vinegar 2 teaspoons chopped fresh rosemary 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 1 1/4 pounds tri-tip steak, cut into 1-inch pieces 1 1/2 cups pearl couscous 2 tablespoons chopped fresh parsley 1 large red onion, cut into 4 thick rounds 4 plum tomatoes, halved lengthwise Instructions: Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes. Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste. While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade. Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.
Yuca Stuffed Shrimp con Mojo with Torn Greens and Tartar Salsa 12 very large, fresh shrimp, peeled, deveined and butterflied 1 cup cooked and mashed yuca (or potato) 1 scotch bonnet chile, stem and seeds discarded, minced 3 cloves of peeled garlic, minced Salt and pepper, to taste 1 cup seasoned all purpose flour 1 egg and 3 tablespoons water, beaten together 2 cups seasoned panko crumbs (Japanese) 3 egg yolks, see note below 1/2 cup virgin olive oil 1/2 cup canola oil 1 tablespoon Champagne vinegar 1 teaspoon juice from the pickles (just below) 3 tablespoons chopped sweet pickles 2 tablespoons red onion, peeled and diced small 1 hard cooked egg yolk, yolk sieved, white chopped small Salt and pepper, to taste 6 cloves raw, peeled and minced garlic 1 scotch bonnet, stem and seeds discarded, minced 1/2 teaspoon salt 2 teaspoons, whole cumin seeds (freshly toasted) 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry wine vinegar Salt and pepper, to taste Instructions: Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice as a substitute. Keep warm, (or rewarm at the last moment). To serve: Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment. Heat a large skillet with peanut oil until very hot. When the oil is hot (350 degrees), lay the shrimp in it and cook until golden and cooked through on each side. Remove them to a plate with absorbent toweling and keep warm. Spoon some of the tartar salsa onto the plate in four equidistant places. Place a shrimp over the dots of salsa. Whisk the mojo and spoon some of it over each of the shrimp. Serve. Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside Put the egg yolks in an electric mixer, beat the egg yolks until pale. Add the olive and canola oils very slowly until it is all incorporated. Whisk in the vinegar and pickling juice.. Gently stir in the remaining ingredients. Reserve, covered and refrigerated until ready to use. Yield 1 1/2 cups RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Mash the raw garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment. Heat the olive oil until fairly hot and pour it over the garlic chilies mix and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season as desired and set aside until ready to use. Yield: 1 1/4 cups
Vegetarian Tempura Fried Peppers 16 to 24 medium pepperoncini peppers, drained 1/8 cup vegetable oil 1 zucchini, small dice 1 yellow squash, small dice 1 small eggplant, peeled and diced small 1 small white onion, small dice 2 cloves garlic, chopped 1/2 cup bread crumbs, or enough to bind stuffing 4 ounces (1 cup) shredded Cheddar 1 cup all-purpose flour 1/2 cup cornstarch 3 teaspoons baking powder 8 ounces cold seltzer Salt and freshly ground black pepper 1 quart canola oil (approximately, as needed for deep-frying) Instructions: Make a small slice in the peppers and remove seeds. Set aside on paper toweling to dry. Heat the vegetable oil in a skillet and saute zucchini, squash, eggplant, onion, and garlic until tender. Remove from heat and fold in bread crumbs and cheese, and set aside to let cool. Mix the flour, cornstarch, and baking powder in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper. Heat canola oil to 375 degrees F in a deep fryer. Stuff each pepper with a small amount of the vegetable stuffing. Then dip each stuffed pepper in the tempura coating and deep-fry until golden brown. Drain on paper toweling and serve warm.
Sole Almondine Nonstick spray 4 (6-ounce) skinless sole fillets 1/4 cup melted butter 2 lemons, juiced 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon ground nutmeg 1 cup slivered almonds, roasted Fresh chives, chopped Instructions: Preheat broiler. Spray a large, shallow flameproof baking dish with nonstick spray. Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving.
Fillet of Beef Sandwiches 1/4 pound blue d'Auvergne or other creamy blue cheese 2/3 cup sour cream 1/3 cup mayonnaise 1 1/2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 loaf health or 7-grain bread 1 1/2 pounds rare fillet of beef thinly sliced, recipe follows 1 bunch arugula Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 1 1/2 pounds whole fillet of beef trimmed and tied 2 tablespoons melted butter 1 tablespoon salt 1 tablespoon coarsely ground black pepper Instructions: For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper. To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef. Preheat oven 500 degrees F. Melt 2 tablespoons of unsalted butter. Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare. Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.
Butternut Squash-Spinach Tart 1/3 cup extra-virgin olive oil, plus more for brushing 1/3 cup cold water, plus more if needed 2 cups all-purpose flour, plus more for dusting Kosher salt 2 cups grated peeled butternut squash (from a 2 1/2-pound squash) 1 10-ounce box frozen chopped spinach, thawed 1 cup fresh ricotta cheese 1 cup grated fontina cheese (4 ounces) 1/2 cup grated parmesan cheese (1 1/2 ounces) 1/2 cup half-and-half 1 bunch scallions, thinly sliced 1/4 cup chopped fresh parsley 3 large eggs 1/4 teaspoon ground nutmeg Kosher salt and freshly ground pepper Instructions: Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling. Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined. Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough. Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.
Sweet and Sticky Chicken Wings 4 pounds chicken wings or drumettes 1/2 cup soy sauce 1/2 cup fresh lime juice 1/4 cup canola oil 1/4 cup honey 2 tablespoons grated fresh ginger 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, minced 1 small onion, chopped Instructions: Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total. Heat a grill to medium heat. Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling. Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve.
Roasted Garlic-Asiago Dip With Cheese Crackers 1/2 cup grated asiago cheese (about 2 ounces) 1/4 teaspoon cayenne pepper 1 pound prepared pizza dough, at room temperature All-purpose flour, for dusting 1 large egg 1 head elephant garlic 1/2 cup grated asiago cheese (about 2 ounces) Kosher salt 5 to 6 tablespoons extra-virgin olive oil Instructions: Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick. Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet. Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin. Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.
Turkey Cutlets with Fried Ravioli 12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese Salt 1 cup cornmeal, eyeball it 1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 teaspoon nutmeg, freshly grated or ground 1/2 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 2 tablespoons butter 1 1/3 pounds turkey cutlets, available in packaged poultry case 2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped Coarse black pepper Fresh bay leaves, 1 for each cutlet or small dried bay leaves 2 lemons, zested and juiced 1 cup dry white wine or dry vermouth Cooked rapine, recipe follows 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 small onion, chopped 1/4 cup golden raisins, a couple of handfuls 1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped Salt 1(14-ounce) can chicken broth or 2 cups water Instructions: Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total. While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad. Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish. Yield: 4 servings Preparation time: 10 minutes Cooking time: 18 minutes Ease of preparation: easy
Instant Pot Chocolate Chip Banana Pancake Bites 1 cup prepared pancake mix, such as Bisquick 1 large egg, lightly beaten 1/2 cup whole milk Pinch ground cinnamon 1/2 small banana, finely diced 1/3 cup semisweet chocolate chips Maple syrup, for serving Instructions: Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed. Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack. Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer\u2019s guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.
Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce 2 cups sifted cake flour 1 1/2 cups sugar, divided 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sunflower oil 2 tablespoons Kahlua or other coffee flavored liqueur 2 tablespoons pure vanilla extract 7 large egg whites 1 teaspoon cream of tartar Nonstick cooking spray or oil to brush on baking pan Port Wine and Raspberry Sauce (see below) 1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional) Instructions: Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce. In a food processor, blend all the ingredients until very smooth. Strain, if necessary.
Scallops and Chorizo 4 ounces chorizo sausage, cut in 1/8-inch rounds 1 pound small scallops (halve them to make 2 thinner disks if they are very fat) 1/2 lemon, juiced 4 tablespoons freshly chopped parsley leaves Instructions: Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes. Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce 2 tablespoons unsalted butter 4 tablespoons finely chopped red onion 2 tablespoons finely chopped roasted garlic (about 3 cloves) 2 teaspoons minced jalapeno 1/2 cup port 1 cup red wine 2 cups chicken stock 1/2 cup undiluted grape juice concentrate 1 cup fresh or bottled grape juice 1 cup sliced seedless black grapes Salt Freshly ground black pepper 4 (7-ounce) muscovy duck breasts 3 cups whole milk 1 1/2 cups finely ground yellow cornmeal 6 large eggs, separated 11/2 cups buttermilk 2 tablespoons unsalted butter, melted 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 1 tablespoon sugar 1/2 cup Parmesan cheese 1/4 cup cracked black pepper Instructions: In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.; Preheat the oven to 350 degrees F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.;
Fluff Frosting 1/4 cup whole milk 2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt Whisk the milk and vanilla extract together in a small bowl. Instructions: Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.
Fiesta Burger 1 pound ground beef 4 ounces chorizo sausage, casing removed 2 teaspoons onion powder 1 teaspoon ground cumin, plus more for the rosada sauce Salt and pepper 1 cup grated aged Cheddar 1 cup queso blanco 1/2 cup mayonnaise 1/4 cup ketchup 1 lime, zested and juiced 6 slider buns, split Instructions: In a medium bowl, mix together the ground beef, chorizo, onion powder, cumin and 2 teaspoons each salt and pepper. Form the mixture into palm-size balls. Heat a griddle or large skillet over medium-high heat. Place the balls on the griddle and smash with a spatula or the back of a spoon. Cook, flipping once, until cooked through. Divide the Cheddar and queso blanco among the burgers and let melt. Remove the burgers to a plate. Meanwhile, combine the mayonnaise, ketchup and lime zest and juice in a bowl; mix to blend. Add cumin, salt and pepper to taste. Toast the slider buns on the griddle. Serve the burgers on the buns, topped with some rosada sauce.
Chicken Nachos 2 tablespoons taco seasoning 2 tablespoons chili powder 4 boneless, skinless chicken breasts 1/4 cup olive oil 8 ounces tomato sauce A few dashes hot sauce 1 large bag tortilla chips 3 cups grated Cheddar-Jack (approximately -- you may need more or less) 1/4 cup jarred jalapeno slices 1/4 cup chopped pitted black olives 3 tomatoes, finely chopped 3 green onions, green and white parts, finely chopped 1/4 cup sour cream Instructions: Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil. Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly. Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes. Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
Soy Roasted Salmon with Asian Greens 4 (6-ounce) salmon fillets or steaks 1/4 cup soy sauce 1/4 cup sake or dry white wine 1/4 cup mirin 2 tablespoons sugar 3 tablespoons chopped green onion 3 tablespoons chopped fresh ginger 1 small lemon, thinly sliced 4 tablespoons olive oil 1 pound baby bok choy, washed and cut diagonally 1 cup shelled, blanched fresh soy beans (either fresh or frozen) also called Edamame 1 pound washed fresh pea shoots or pea leaves Garlic Chicken stock, recipe follows Sea salt Hot pepper sesame oil Toasted sesame seeds and fresh daikon radish or onion sprouts, as garnish Instructions: If using fillets of salmon, be sure to remove any pin bones. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Take off heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate, refrigerated, for at least 1 but no more than 4 hours. Turn fish occasionally. When ready to serve, heat 2 tablespoons of olive oil in an ovenproof saute pan (preferably non-stick) over moderately high heat. Remove salmon from marinade and quickly saute on 1 side until lightly browned and \lacquered\ looking. Turn fish over and place pan in a preheated 500 degree oven for 4 to 5 minutes or until just cooked through. Don't overcook. Salmon should still be translucent in the very middle. While salmon is cooking add remaining oil to another skillet and heat over moderately high heat. Add bok choy and soy beans and stir-fry for 1 or 2 minutes. Add pea shoots and stir-fry for 1 minute longer. Add 1 cup or so of stock and bring to a boil, stirring constantly. Season vegetables, to taste, with salt and a few drops of hot pepper sesame oil. Place vegetables and broth in the center of shallow warm bowls and top with salmon. Garnish with sesame seeds and sprouts and serve immediately. ; To Roast Garlic: Slice off the top quarter or so of 2 heads of garlic to expose the cloves. Drizzle with a little olive oil and season with salt and pepper. Loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. Squeeze out and mash as much as you can from garlic heads. Stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.
Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple 1/4 cup fresh cilantro leaves, finely chopped 1 tablespoon fresh lime juice 1 tablespoon vegetable oil 1 teaspoon chipotle chile powder 2 cloves garlic, minced 1/4 small red onion, very thinly sliced One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices on an angle Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 cups shredded red cabbage 1/4 cup fresh cilantro leaves, finely chopped 1 tablespoon vegetable oil 1 tablespoon cider vinegar 1/4 teaspoon chipotle chile powder 1 small red bell pepper, very thinly sliced 1/4 small red onion, very thinly sliced Kosher salt and freshly ground black pepper 8 corn tortillas Lime wedges, for serving 2 cups pineapple chunks 1 cup reduced-fat sour cream 2 tablespoons light brown sugar 1/4 teaspoon ground cinnamon Instructions: For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat. For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside. Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate. Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges. Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.

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