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Pork and Sausage Jambalaya 1 cup cooking oil 2 pounds ground pork 1 pound yellow onions, chopped 4 cups water 1 pound ground sausage Pinch salt Pinch black pepper Pinch red pepper Pinch garlic powder Dash hot sauce 1 pound long grain rice (recommended: Mahatma brand) Instructions: In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes. Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.
Lobster Roll Kosher salt 3 live lobsters (about 2 pounds each) 1 stick unsalted butter 4 top-split hot dog buns 3 tablespoons minced fresh chives 2 teaspoons minced fresh tarragon Paprika, for topping Instructions: Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until golden on both sides, about 3 minutes. Remove to a plate. Wipe out the skillet. Add the remaining 6 tablespoons butter and the lobster meat. Reduce the heat to medium low and cook, stirring gently, until the lobster is just warmed through, about 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika.
Jan's Cowboy Steak with Tomato Relish 2 tablespoons coarse sea salt 1 teaspoon coarsely ground coriander seed 1 teaspoon coarsely ground coffee beans 1 teaspoon coarsely ground black peppercorns 1 bone-in rib-eye steak (approximately 36 ounces), frenched 2 tablespoons olive oil, divided 2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes) 1 jalapeno, seeded and finely diced 2 medium shallots, finely diced 2 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: For the spice mix: Mix the ingredients for the spice mix together. For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside. For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper. Preheat oven to 450 degrees F. In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes. Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices. This dish is great with medium to heavy red wine or with a medium to intense beer.
Antioxidant Fruit Salad 1 mango 1 cup blueberries 1 pomegranate 2 teaspoons lime juice Instructions: Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares. Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl. Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.
Cream of Celery Soup 4 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 onion, sliced Kosher salt 1 bunch celery, chopped 1 small celery root (about 12 ounces), peeled and chopped 1 bay leaf 4 cups low-sodium chicken broth 1 cup heavy cream 1 cup mixed fresh herbs (such as parsley, tarragon and/or dill) 1/4 teaspoon celery salt Celery Leaves Celery Salt Cooked prosciutto Toasted sliced almonds Fried leeks Instructions: Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes. Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.
Pecan Pie 1 stick butter 1 cup sugar 1 cup Karo syrup 3 eggs, beaten 1 cup chopped pecans 1 unbaked 9-inch pie shell Instructions: Preheat oven to 350 degrees F. In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.
Pumpkin Spice Latte Smoothie 1 cup cold brew coffee 3/4 cup canned pumpkin puree 1 small banana, sliced and frozen 2/3 cup milk 2 tablespoons packed light brown sugar 1/4 teaspoon pumpkin pie spice 2 tablespoons vanilla yogurt Instructions: Freeze the coffee in an ice cube tray. Blend the frozen cold brew cubes and ½ cup regular ice with the pumpkin, banana, milk, brown sugar and pumpkin pie spice in a blender until smooth. Pour into a glass and swirl in the yogurt with a spoon.
Petite Orange and Raspberry Pochettes 2 sticks unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups all-purpose flour, plus more for dusting 1/3 cup orange marmalade 1/3 cup raspberry jam Confectioners' sugar, for dusting Instructions: Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam. Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.
Orange You Glad It's Thanksgiving Soup 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 medium onion, finely chopped 4 carrots, finely chopped Salt and pepper 1/2 cup pulpy orange juice 2 boxes frozen butternut squash puree 2 or 3 cups chicken broth Grated nutmeg 1 tablespoon chopped fresh thyme leaves, for garnish 1 tablespoon orange zest, for garnish Instructions: Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon. Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine. Ladle soup into bowls and garnish with chopped thyme and orange zest.
La Romana Tomatoes Gratin 4 medium tomatoes, cut in 1/2 2 tablespoons butter, melted 1 teaspoon crushed garlic, (recommended: Christopher Ranch) 1/4 cup shredded Parmesan Salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Place tomato halves on foil lined baking sheet and set aside. In a small bowl, combine melted butter, garlic, and shredded Parmesan. Season tomato halves with salt and freshly ground black pepper. Spoon the butter and cheese mixture over the tomatoes. Roast tomatoes in preheated oven for 10 to 12 minutes or until golden brown.
Soused Herrings 4 herrings, cleaned, boned and heads and tails removed 1 small onion, sliced 1 tablespoon mixed pickling sauce 2 bay leaves Salt and freshly ground black pepper 1/4 pint (1/2 cup) dry white wine 1/4 pint (1/2 cup) good wine vinegar Instructions: Preheat the oven to 300 degrees F. Lay the herrings in a fireproof dish, cover with the sliced onion, sprinkle with the pickling spice and add bay leaves, salt and pepper. Mix the wine and wine vinegar and pour over. Cook in the oven for about 1 1/2 hours. Allow to get cold before serving.
Pear Tarts with Caramel Sauce 1/4 cup unsalted butter, softened 1/3 cup super fine sugar 2 large egg yolks 1/4 teaspoon Amaretto or almond extract 1 cup ground almonds (see note) 1 tablespoon all-purpose flour 1/2 cup brown sugar, packed 4 tablespoons unsalted butter 2 tablespoons heavy cream 1 pound puff pastry 2 large ripe pears, peeled, cored, and thinly sliced 1 egg yolk 4 sprigs mint Confectioners sugar, for serving Instructions: To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste. To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove. To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce.
Eclairs 1 1/2 cups water 8 tablespoons butter (1/2 cup or 1 stick) 6 tablespoons vegetable shortening 1 tablespoon powdered milk Pinch salt 2/3 cup pastry flour 6 eggs 1 pint whole milk 1/2 cup sugar 1 stick unsalted butter 1 vanilla bean, split, scrapings reserved 1 1/2 tablespoons cornstarch 2 eggs 2 egg yolks Instructions: Preheat your oven to 350 degrees In a saucepan add water, butter, shortening, powdered milk, and salt and bring to a boil. When boiling, add the pastry flour and mix well. Pour these ingredients into a standing mixer with a whisk attachment and add the eggs, 1 at a time. Mix until all ingredients are combined well. Remove the batter from the mixer and pour into a pastry bag. Using a small tip, pipe the batter out about 2 inches long onto a baking sheet covered with parchment paper. Bake at 350 for 45 to 50 minutes. In a small saucepan mix together the milk, 1/4 cup sugar, the butter and vanilla bean scrapings and bring it to a boil. In a medium bowl whisk together the remaining 1/4 cup sugar with the cornstarch. Add the eggs and yolks and mix until well combined. Temper the hot milk mixture into the egg mixture and add combined mixture back into the hot milk. Bring the pastry cream to a boil. Remove from the heat and strain it through a fine sieve into a medium bowl. Cover with plastic wrap that touches the cream itself. Refrigerate until ready to use. Pastry cream will stay fresh covered and refrigerated for up to 1 week. Yield: approximately 4 cups Place the filling into a pastry bag and using a small tip, fill the center of the Eclair.
Pumpkin Lasagna 1 cup pumpkin puree 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 to 6 cloves garlic, sliced 1 pound spicy Italian sausage, casings removed 1/2 cup red wine 1 28-ounce can tomato sauce 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 1 16-ounce box lasagna noodles 1 large egg 2 1/2 cups ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup shredded romano cheese 1 large zucchini, very thinly sliced Instructions: Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil. Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano. Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.
Dragon Toes 24 habanero peppers 24 scallops, muscles removed 24 slices bacon Instructions: Preheat the oven to 400 degrees F. Slice the tops of the peppers off and discard the tops but keep the membranes. Place the scallops inside the peppers. Starting at one end, roll each pepper in 1 slice of bacon. Skewer the dragon toe through the center, placing 3 toes per skewer. Roast in the oven for 12 minutes.
Fish Minestrone with Herb Sauce 2 tablespoons olive oil 2 leeks (white parts only), thinly sliced (about 1 cup) 2 carrots, peeled and thinly sliced (about 1 cup) 2 zucchini, trimmed and thinly sliced (about 2 cups) 1 cup bite-size pieces green beans 1 cup canned garbanzo beans, rinsed and drained 6 cups low-sodium chicken broth 4 to 6 (6-ounce) snapper fillets 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups fresh flat-leaf parsley 1/4 cup fresh oregano leaves 1 garlic clove 1 tablespoon red wine vinegar 1/2 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: For the Fish Minestrone: Warm the olive oil in a large pot over medium-low heat. Add the leeks, carrots, zucchini, and green beans. Stir to combine and cook until tender, about 10 minutes. Add the beans and the chicken broth. Cook until the broth is simmering and the beans are warmed through, about 5 minutes. Season the fish filets with the salt and pepper and add them to the simmering soup. Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish. Season the soup with salt and pepper. For the Herb Sauce: While the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor. Pulse the machine until the herbs are almost a paste. Add the olive oil in a steady stream while the machine is running. Season with salt and pepper. To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.
Grouper Provencal ala Derek 3 tablespoons olive oil 1 pound grouper fillets 1/2 onion, finely chopped 1 1/2 cups chopped canned tomatoes 1/2 cup pitted cured black olives 3 tablespoons parsley Dash of red pepper flakes Salt and pepper Instructions: In a large skillet heat 2 tablespoons olive oil over medium high heat. Pat fillets dry and season with black pepper. Carefully place fillets in pan and quickly brown on both sides. Transfer to baking dish and place in 200 degree oven and bake for 10 to12 minutes. Add 1 tablespoon olive oil to same pan and cook onion for 1 minute. Stir in garlic and cook for 30 seconds. Add tomatoes and stir to combine. Bring to a simmer and cook for 3 to 4 minutes. Stir in olives, parsley and red pepper flakes. Remove fish from oven and place on serving plates. Top with sauce and serve with parsley- buttered noodles
Vanilla Dutch Baby (Puffed Pancake) 3 tablespoons butter 3 eggs 3/4 cup all-purpose flour 3/4 cup milk, heated 20 to 30 seconds in the microwave 1 tablespoon sugar 2 teaspoons pure vanilla extract Pinch salt Confectioners' sugar, for dusting Instructions: Preheat the oven to 400 degrees F. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.) Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
Mushroom and Egg Noodle Soup 10 cups water 2 ounces dried mixed mushrooms, such as porcini or shitake, about 2 cups 10 coin-sized pieces of fresh ginger 5 cloves garlic, smashed 1 tablespoon unsalted butter 1 pound fresh mixed mushrooms, such shitake caps or cremini, sliced very thin Kosher salt Freshly ground black pepper 4 large eggs 1/4 cup medium-dry sherry 1 tablespoon soy sauce 8 ounces cooked udon noodles (or somen, buckwheat/soba, or ramen noodles) 1 to 2 ounces enoki mushrooms, optional 4 scallions, green part only, thinly sliced on the bias Gomashio or sansho pepper, for seasoning Instructions: In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic. Adjust the heat to a gentle simmer and cook for 30 minutes. Turn off the heat and let steep, 30 more minutes. While the broth steeps: Melt the butter over high heat in a large nonstick skillet, add the sliced fresh mushrooms and cook until crisp and brown, about 10 minutes. Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes. Immediately rinse the eggs with cold water and set aside. Strain the broth. Reheat and season with the sherry, soy sauce, and salt to taste. Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl. Crack a soft-boiled egg into each bowl (to maintain the eggs' shape, take care to peel them carefully, or use as small spoon to free them from the shell). Ladle 2 cups of hot broth into each bowl. Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately.
Roasted Brussels Sprouts With Pomegranate and Hazelnuts 1 1/4 pounds Brussels sprouts, trimmed and halved 2 tablespoons canola oil Kosher salt and freshly ground pepper 3 tablespoons pomegranate molasses Seeds from 1 pomegranate 1/2 cup coarsely chopped toasted hazelnuts Finely grated zest of 1 lime 1 tablespoon finely grated orange zest Instructions: Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.
Ital-Cal Asian Caesar Salad 2 hearts romaine, chopped 1 ripe avocado 1 lemon, halved 3/4 red bell pepper, remaining from above recipe for pizza, seeded and thinly sliced 2 cups fresh sprouts, snow pea sprouts or bean sprouts, your choice Fried Chinese noodles: 1 cup thin fried noodles or 2 cups wide fried noodles 1 large clove garlic, minced 1/2 teaspoon wasabi paste 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar or rice wine vinegar 1 teaspoon Worcestershire sauce 1/3 cup extra-virgin olive oil Instructions: Arrange the romaine on a large serving platter. Halve avocado, cutting around the pit. Pop out pit and scoop the flesh out of skin with a large spoon. Slice avocado and sprinkle with juice of 1/2 lemon. Cover the lettuce with a generous layer of sprouts. Top sprouts with avocado, chopped pepper, fried noodles. Juice the remaining 1/2 lemon sitting cut side up. The juice will spill over the sides of the lemon and the seeds will remain in the lemon. Combine with the minced garlic, wasabi, mustard, vinegar and Worcestershire sauce. Whisk in oil in a slow stream. Drizzle dressing back and forth over the entire salad -- do not toss. Serve.
Poke in a Nest 1 pound sushi-grade ahi tuna, cubed 1/2 medium onion, chopped 3 tablespoons soy sauce 2 tablespoons sesame oil 1/2 cup green onion, chopped 1/4 cup chopped ogo seaweed 2 Hawaiian chile peppers, minced 1 pound ahi, cubed 1 cup cubed salmon 3 tablespoons soy sauce 2 tablespoons sesame oil 1/4 cup diced cucumber 1 medium tomato, diced 1/2 cup coconut milk 3 Hawaiian chile peppers, minced 4 radicchio leaves 4 kataife baskets, deep-fried until golden brown Ailoi, recipe follows 1/2 cup mayonnaise Sambal Soy Sauce Sliced green onions Instructions: Poke number 1: In a mixing bowl, combine ahi, onion, soy, sesame oil, green onion, ogo, and chile peppers and mix well. Set aside. Poke number 2: In a mixing bowl, combine ahi, salmon, soy, sesame oil, cucumber, tomato, coconut milk, chile peppers and mix well. Set aside. Place 4 radicchio cups on a platter. Place 1 kataife cup in each radicchio. Spoon first poke mixture in 2 of the cups and fill the other 2 cups with second poke mixture. Drizzle with spicy aioli. Mix ingredients together. Yield: 1/2 to 3/4 cup
Chicken and Rolled Dumplings 8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling 2 teaspoons aluminum free baking powder 4 teaspoons kosher salt, divided 1/3 cup vegetable shortening, at room temperature 1/2 cup skim milk, chilled 5 to 5 1/2 pound stewing hen, giblets removed 7 to 9 cups water Freshly ground black pepper Instructions: Special equipment: 7-quart pressure cooker Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork. Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper. Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning. Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's \maximum fill\ line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil. Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.
Strawberry and Tropical Fruit Smoothie Bowls 2 tablespoons unsweetened shredded coconut 1 tablespoon unsalted pistachios, finely chopped 1/4 teaspoon matcha (green tea powder; optional) 2 tablespoons semisweet chocolate chips 4 small strawberries 4 blueberries 2 cups frozen tropical fruit blend (with strawberries) 1 banana 1 cup refrigerated coconut milk beverage 1 to 2 teaspoons honey Instructions: Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner. Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside the strawberry trimmings. Pipe a line down the center of each strawberry with the melted chocolate and add dots on both sides of the line. Pipe some chocolate into the hulled center of each strawberry and attach a blueberry; let set. Puree the strawberry trimmings, frozen fruit blend, banana, coconut milk and honey in a blender until smooth. Divide between 2 bowls. Top with the coconut mixture and strawberry ladybugs.
Online Round 2 Recipe - Black Bean and Pork Stew 1 tablespoon canola oil Reserved chopped onions from Cuban Chicken and Rice 1 teaspoon chopped garlic 1 teaspoon chile powder 2 (15-ounce) cans black beans, drained and rinsed 2 cups chicken broth Reserved roasted pork from Cuban Sandwich, chopped Instructions: In a medium pot over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they begin to soften, about 5 minutes. Add the garlic and chile powder and cook for 1 minute. Add the beans and broth and bring to a simmer. Cook for 10 minutes. Add the pork and heat through.
Lobster Cobb Salad Rolls 1 1/2 tablespoons Dijon mustard 1/4 cup freshly squeezed lemon juice (2 lemons) 5 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 ripe Hass avocados 1 lemon, juiced 1 bunch arugula, washed and spun dry 1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice 1 pint cherry tomatoes, cut in half or quarters 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound lean bacon, fried and crumbled 3/4 cup crumbled English Stilton, or other crumbly blue cheese 8 hot dog rolls Instructions: For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl. For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise. Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.
Grandma's Onion Dip for Chips One 1-ounce packet onion soup mix (recommended: Lipton) One 16-ounce container sour cream One 12-ounce bag potato chips Instructions: In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips.
Mini Shells with Grape Tomatoes, Green Beans, and Mozzarella 1 box Piccolini Rich in Fiber - White Mini Shells 4 tablespoons extra virgin olive oil, divided 1/2 lb fresh mozzarella cheese, diced 6 leaves fresh basil, chopped fine 1 clove garlic, minced 2 pints grape tomatoes, halved 1/2 lb fresh green beans, cut into 1-inch pieces Salt and Pepper to taste Instructions: Bring a large pot of water to boil. Season water with salt to taste (optional). Marinate the mozzarella cheese with 2 tablespoons oil, a pinch of salt and black pepper, and fresh basil. Meanwhile, cook the garlic and remaining olive oil in a large skillet over medium heat until garlic turns slightly yellow. Add the tomatoes, season with salt and pepper and saute over high heat for 1 minute. Cook the pasta according to package directions, along with the green beans in the same pot. Drain and toss with the tomatoes. Stir in the marinated cheese mixture before serving. 2011 Barilla. All Rights reserved.
Accidental Make-Ahead Turkey Kosher salt 1 tablespoon minced fresh rosemary leaves Grated zest of 1 lemon 1 (12- to 14-pound) fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Make-Ahead Turkey Gravy (see recipe) 6 tablespoons (3/4 stick) unsalted butter 1 large red onion, halved and sliced 1/4 inch thick 4 large garlic cloves, peeled and halved 6 tablespoons all-purpose flour 4 cups good chicken stock, preferably homemade 2 tablespoons Cognac or brandy 10 large fresh sage leaves 2 bay leaves Kosher salt and freshly ground black pepper 1 cup dry white wine, such as Pinot Grigio Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450 degrees F. Be sure your oven is very clean! Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes. Carve the turkey and arrange it on a platter. Cover with plastic wrap or aluminum foil and allow the turkey to sit at room temperature for up to 2 hours. To reheat, pour a 1/4-inch layer of the gravy into a large (12 × 16-inch) ovenproof serving platter (make sure it's ovenproof!). Arrange the turkey artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use. After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot. \Make it Ahead\ by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
Steak and Eggs 1 tablespoon vegetable oil One 1-pound sirloin steak (about 1 inch thick) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 8 large eggs Instructions: Preheat the oven 350 degrees F. Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving. While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates. Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
Colorful Rice - Semi-Homemaker Recipe 2 1/2 cups low-sodium chicken stock or broth 1 (6-ounce) package wild rice Olive oil cooking spray 1 teaspoon fresh chopped garlic or crushed garlic from jar 1/2 cup yellow onion, diced 1/2 cup diced celery 1/2 (8-ounce) package sliced white mushrooms, chopped 1/2 cup dried cranberries, optional 1/2 cup chopped pecans, optional 1 (8-ounce) can sliced water chestnuts, drained 1/2 orange, zested Instructions: In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender. Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes. Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve.
Grilled Salmon with Sherry Vinegar-Honey Glaze 1 cup sherry vinegar 2 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon ancho chile powder Salt and freshly ground pepper 4 salmon fillets, 6 ounces each Instructions: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.
Ice Cream Cone Cake 4 egg whites 1/2 cup butter 1 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 lemon, zested finely 2 cups sifted cake flour 1 tablespoon baking powder 2/3 cup milk 1 cup (2 sticks) unsalted butter, softened at room temperature 3 cups light brown sugar, packed 4 eggs 2 teaspoons pure vanilla extract 3/4 cup unsweetened cocoa powder 1 tablespoon baking soda 1/2 teaspoon salt 3 cups sifted cake flour 1 1/3 cups sour cream 1 1/2 cups hot coffee 1 egg white, unbeaten 3 tablespoons cold water 3/4 cup sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla Sprinkles Instructions: Bunch foil around the base of the safety cones and stand them in muffin tins. Set aside. Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the extracts and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center. Let cool. Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes. To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla then continue beating until cool. Frost the top and dip/roll in sprinkles if desired.
The New Gnocchi with Butter Thyme Sauce 1 1/2 pounds russet potatoes (about 2 medium potatoes) 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt, plus more for seasoning pasta water 1/4 teaspoon freshly ground black pepper 1 large egg, beaten 1/2 cup (1 stick) unsalted butter 1 tablespoon fresh thyme leaves 1/4 cup shaved Pecorino-Romano or Parmesan Instructions: Pierce the potatoes all over with a fork. Microwave the potatoes, turning once, until tender, about 12 minutes. Cut the hot potatoes in half and score the flesh to allow the steam to escape. Let the potatoes cool until cool enough to handle, then scoop the flesh into a ricer (see Cook's Note) and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skins. Add the flour, salt and pepper and gently toss to combine. Form a well and add the egg. Starting in the center, mix well with your hand to combine. Place the dough on a clean counter dusted with flour. Knead the dough just until blended, 4 or 5 times. Divide the dough into 4 equal pieces. Roll each piece with your palms on the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the rope into 1-inch pieces. Roll each piece over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough, dusting the gnocchi with additional flour as you go. Cook the butter in a medium skillet over medium heat until it begins to brown, about 4 minutes. Remove from the heat. Add the thyme leaves. Set aside. Bring a large pot of water to a boil. Season generously with salt. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme butter in the skillet. Toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil 4 trout fillets, skinless 2 eggs All purpose flour 1 cup panko crumbs 1/3 cup shiso leaves, chiffonade 1 teaspoon ground coriander Salt and pepper to taste Instructions: Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.
Broiled Spiced Salmon with Fruit Relish 2 ripe kiwis, peeled and diced (about 3/4 cup) 1 small vine-ripe tomato, diced (about 1/2 cup) 1 scallion (white and green parts), chopped 2 tablespoons chopped cilantro 1 tablespoon fresh lime juice 1 tablespoon plus 1 teaspoon olive oil Kosher salt and freshly ground black pepper 1/4 teaspoon sugar, optional 1/2 teaspoon ground cumin 1/4 teaspoon ground chipotle powder Nonstick cooking spray, for spraying the foil Four 6-ounce salmon fillets Instructions: Preheat the broiler. Toss the kiwis, tomatoes, scallions and cilantro together in a medium bowl. Stir in the lime juice, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. If the kiwis are very tart, add the sugar. Set aside. Mix the remaining 1 teaspoon oil with the cumin, chipotle and 1/2 teaspoon salt in a small bowl. Line a rimmed baking sheet with foil and mist with nonstick cooking spray. Place the salmon, skin side down, evenly spaced on the pan and brush with the spice mixture. Broil until just cooked through, about 5 minutes. Transfer the salmon with a spatula to 4 dinner plates, lightly sprinkle with salt and top with the relish and its juices.
Quadruple Chocolate Loaf Cake 1 2/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup cocoa 1 1/3 cups sugar 1 1/2 sticks soft unsalted butter 2 eggs 1 tablespoon good-quality vanilla extract 1/3 cup sour cream 1/2 cup boiling water 1 cup semisweet chocolate chips or morsels 1 teaspoon cocoa 1/2 cup water 1/2 cup sugar 1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary. Instructions: Take whatever you need out of the refrigerator so that all ingredients can come room temperature. Preheat the oven to 325 degrees F, putting in a baking sheet as you do so. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels. Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean. Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup. Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake. Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake
Lamb Sandwich 1 1/4 pounds ground lamb 3 garlic cloves, minced Kosher salt and freshly cracked black pepper 4 pita or flatbreads, preferably Greek style 1/2 cup crumbled feta 1/2 bunch fresh mint, leaves roughly chopped Instructions: In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.) Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons crumbled feta and fresh mint. Enjoy!
Buttermilk Panna Cotta with Lemon Jelly 2 cups buttermilk 1 1/2 teaspoons powdered unflavored gelatin 2/3 cup heavy cream 1/2 cup sugar 1/2 cup fresh lemon juice 1/2 packet powdered unflavored gelatin 1/4 cup sugar Instructions: Make panna cotta: Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes. Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours. Make jelly: Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes. In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature. Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.
Ancho Chile Honey Basted Quail 1 dried ancho chile About 12 semi-boneless quail (1 or 2 per person) 1 cup hot water 1 chopped garlic clove 1/8 cup honey 1 teaspoon kosher salt Instructions: Soak ancho chile in 1 cup of hot water for 30 minutes. Preheat grill to medium-high. Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth. Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes. Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.
Seared Pork Chops with Grilled Jalapeno Compound Butter 1 tablespoon vegetable oil Four 1-inch-thick bone-in pork chops Kosher salt and freshly ground black pepper Grilled Jalapeno Compound Butter, recipe follows 1 jalapeno, sliced in half lengthwise, stemmed and seeded Vegetable oil, for drizzling Kosher salt 2 sticks (8 ounces) unsalted butter, at room temperature 2 tablespoons honey 1 teaspoon lime zest Instructions: Preheat the oven to 350 degrees F. Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot. Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes. Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve. Preheat a charcoal or gas grill to medium-high heat. Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos. Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired.
Candy Cane Heart Pops 24 mini candy canes 8 ounces white chocolate chips or candy melting wafers Holiday-themed sprinkles or crushed candy canes, for decorating Instructions: Preheat the oven to 225 degrees F and line 2 baking sheets with parchment. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake until the candy canes are slightly soft and malleable and very warm but not hot to the touch, 3 to 4 minutes. With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return them to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool. Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Microwave the white chocolate or candy wafers in a microwave-safe bowl on 50 percent power in 30-second intervals, stirring in between each, until melted, 1 to 2 minutes total. Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator. Ornament variation: Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of each heart, then fill with white chocolate and decorate.
Monument Cafe Meatloaf with Creole Sauce 2 pounds ground beef 1 1/2 cup quick oats, such as Quaker 3/4 cup ketchup 1/3 cup milk 1 1/2 teaspoon salt 2 teaspoons ground black pepper 2 onions, peeled and sliced 1/4-inch thick 1 clove garlic, minced 1 green bell pepper, cored and sliced lengthwise 2 tablespoons olive oil 1/3 cup red wine 1 can crushed tomatoes 1 1/2 teaspoons Italian seasonings 1 teaspoon ground black pepper 1/4 teaspoon cayenne pepper Dash salt 1 tablespoon brown sugar (optional) Instructions: Preheat the oven to 350 degrees F. Place the ground beef in a mixing bowl. In a separate bowl, combine the oats, ketchup, milk, salt, pepper, eggs, garlic, bell peppers and onions and mix well. Then pour over the ground beef. Hand mix the beef and seasoning mixture until incorporated. Shape the mixture into a loaf and bake on a sheet pan or in a loaf pan for about 1 hour. The internal temperature should be 145 degrees F. Remove from the oven let rest about 10 minutes before slicing. Serve with Creole Sauce. Saute the onions, garlic and peppers in the olive oil in a saucepot over medium-high heat until well done and caramelized, about 8 minutes. Add the wine, tomatoes, Italian seasoning, black pepper, cayenne pepper, salt and sugar if using. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.
Seafood Gumbo 2 cups flour 2 cups vegetable oil 1 cup diced white onions 1/2 cup diced celery 1 cup diced green bell pepper 4 cloves garlic, minced 2 tablespoons peanut oil 6 plum tomatoes, peeled, seeded and diced 3 bay leaves 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon crushed dried thyme 1 teaspoon paprika 1 teaspoon celery seeds 1 pound andouille sausage 2 quarts chicken stock 2 dozen raw shrimp, shells off, tails on 2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish 1/2 pound lump crab meat 2 dozen oysters, shucked Salt and black pepper, to taste Hot pepper sauce and file powder, to taste for individual servings Instructions: In a heavy saucepan over medium heat combine flour with vegetable oil to make roux. Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved. In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes. Add tomatoes, spices, sausage and chicken stock. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time. When proper thickness, add shrimp and cook until opaque. Lower heat and simmer. Next add crawfish, crabmeat and oysters. Let simmer for another half hour.
John McCain Chicken Queso Burger 1 lemon 1 lime 1 orange 1/2 teaspoon chili powder 1/2 teaspoon adobo all-purpose seasoning 1 tablespoon extra-virgin olive oil 6 6-ounce skinless, boneless chicken breasts 3/4 cup fresh tomato salsa, plus more for serving 6 slices pepper jack cheese (about 8 ounces) 6 challah rolls or other soft rolls, halved 1 Hass avocado, sliced Instructions: Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight. Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.
Instant Pot Shrimp Biryani 1 cup whole-milk yogurt 1/4 cup fresh mint leaves, chopped 1/4 cup fresh cilantro leaves, chopped 1 pound peeled and deveined large shrimp (16/20), tail on 1 1/4 teaspoons madras curry powder Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter 1 small onion, chopped 1 tablespoon chopped fresh ginger (from a 1-inch knob) 1/2 teaspoon ground turmeric 1/2 teaspoon Spanish paprika 4 cloves garlic, minced 1 cup basmati rice Instructions: Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use. Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside. Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.
Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto 1 12-ounce bottle beer (preferably IPA or other pale ale) 3 tablespoons coarse-grain dijon mustard Kosher salt and freshly ground pepper 1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry 3 large red bell peppers 1/2 cup fresh basil leaves 2 cloves garlic 1/4 cup grated parmesan cheese 1/4 cup pine nuts, toasted 1/4 teaspoon red pepper flakes 1/4 teaspoon anchovy paste Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 3/4 cup jarred Italian marinated vegetables (giardiniera), drained 1 1-pound seeded sourdough bread loaf Shredded lettuce 3 slices provolone cheese Instructions: Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes. Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse). Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined. With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately. Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool. Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces.
Roasted Chicken One 3 1/2-pound roasting chicken, giblets removed, refrigerated 4 tablespoons unsalted butter, melted 1 teaspoon sesame oil 1 tablespoon salt, plus more for sprinkling 2 teaspoons freshly ground black pepper, plus more for sprinkling 4 flatbreads or pita breads, warm, for serving Instructions: Preheat the oven to 425 degrees F. Take the chicken out of the fridge and bring to room temperature to ensure even cooking, about 30 minutes. Combine the butter and oil in a small bowl. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers from the chicken and pat the outside dry. Liberally sprinkle the inside of the chicken with the salt and pepper. Brush the outside of the chicken with the butter mixture and sprinkle with salt and pepper. Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan. Roast the chicken until an instant-read thermometer inserted into the thickest part of the chicken thigh (without touching bone) reads 165 degrees F, about 1 hour. If the chicken is browning too quickly in the oven, lightly tent the chicken with aluminum foil. Transfer the chicken to a platter and tent loosely with aluminum foil, about 20 minutes. Slice the chicken onto a platter and serve it with the flatbreads, the Asian Cole Slaw and the Tomatillo Sauce.
White Bean and Cilantro Dip with Toasted Pita Chips 2 (15.5-ounce) cans cannellini beans, rinsed and drained 1 bunch cilantro, washed and dried 2 garlic cloves 1/2 teaspoon cayenne pepper 2 tablespoons sour cream 1 teaspoon lime juice 1 to 2 tablespoons olive oil Salt and freshly ground black pepper Toasted Pita Chips, recipe follows 10 (6-inch) or regular-sized pita pockets 2 tablespoons olive oil 2 cloves garlic Salt and freshly ground black pepper Instructions: Special equipment: food processor In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips. Toasted Pita Chips: Heat the oven to 400 degrees F. Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil. Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste. Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag.
Oven Roasted Tomato and Mozzarella Frittata 5 plum tomatoes, halved lengthwise 2 tablespoons olive oil 2 teaspoons dried basil Kosher salt and freshly ground black pepper 8 large eggs 1/3 cup half-and-half 1 garlic clove, grated 8 ounces small fresh mozzarella balls Instructions: Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil. Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise. Reduce the oven temperature to 400 degrees F. Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes. Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes. Let stand at least 5 minutes. The frittata can be served warm or at room temperature.
Goat Cheese Crostini with Cacao Nibs and Fresh Figs One 12-inch baguette, cut into 1/4-inch-thick slices 2 tablespoons extra-virgin olive oil, plus extra for brushing crostini Kosher salt 1/2 teaspoon coarsely ground black peppercorns, plus additional freshly ground black pepper 8 ounces cream cheese 8 ounces fresh goat cheese 6 tablespoons heavy cream 2 1/2 tablespoons unsweetened cacao nibs 1 tablespoon minced fresh thyme leaves, plus extra for garnish 12 fresh black figs, half sliced and half cut into wedges Honey, for drizzling Instructions: Preheat the oven to 400 degrees F. Place the bread slices on a large baking sheet and brush with extra-virgin olive oil. Sprinkle with a little salt and pepper. Bake until golden brown and crispy, 8 to 10 minutes. Allow to cool completely on the baking sheet. Put the cream cheese, goat cheese, heavy cream, 2 tablespoons olive oil and 1/2 teaspoon salt in a food processor. Blend until smooth. Add the coarsely ground peppercorns, cacao nibs and thyme leaves. Pulse until well combined. Season with salt and pepper. Smear a spoonful of the cheese mixture on each crostini. Top with some sliced and wedged figs, then drizzle with honey and sprinkle with a few thyme leaves and some salt.
Tea Cake 8 tablespoons (1 stick) salted butter, at room temperature 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon vanilla extract 1 teaspoon blackstrap molasses 1 large egg, at room temperature 1 1/2 cups all-purpose flour 1/4 teaspoon table salt 1/4 teaspoon baking soda Instructions: Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer. Mix together on high speed until it looks pale yellow, 4 to 5 minutes. Reduce the mixing speed to medium. Add the vanilla extract and molasses Add the egg and mix until the ingredients are fully incorporated. The dough should be a smooth, consistent texture. Scrape down the sides of the bowl. In a small bowl, whisk together the flour, salt and baking soda and set to the side. Reduce the mixing speed to low and add the dry ingredients slowly. Mix until all of the dry ingredients are saturated. Scrape down the sides and bottom of the bowl, folding in any unincorporated ingredients. After the dough is well mixed, remove the dough from the mixer and place on a piece of parchment paper. Roll the parchment to create a log approximately 1 1/2 inches in diameter (about 12 inches long). Wrap the log in plastic wrap and place in your refrigerator for at least 2 hours. Preheat the oven to 350 degrees F. Remove the chilled, firm log from the refrigerator. Remove the parchment and, using a sharp knife, slice the cookie dough in 1/4-inch circles. Place the cookies on a parchment-lined baking sheet. The cookies will expand in the oven, so leave about 1 cookie width of space between them on the sheet (about 12 cookies per sheet). Work quickly, as these cookies should go into the oven while the dough is still cold. Bake for 8 to 10 minutes. The cookies are ready when they are just beginning to brown and let off a fragrant brown butter smell. Allow the cookies to cool fully before serving.
Gyro 1/2 cup minced onion 1 pound ground beef 1 pound ground lamb 1/2 cup milk 1/3 cup breadcrumbs 1 1/2 teaspoons chopped fresh oregano 1 1/2 teaspoons chopped fresh thyme 1 teaspoon fennel seed, toasted and ground Pinch ground coriander 1 egg Salt and pepper 1 English cucumber, peeled and seeded 1 cup Greek yogurt 1 tablespoon chopped fresh dill 1 tablespoon lemon juice 1 tablespoon chopped fresh mint 1 tablespoon extra-virgin olive oil 1/2 teaspoon coriander 1/2 teaspoon cumin Salt and pepper 1/2 cup lemon juice 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh thyme 1 tablespoon Dijon mustard 1 1/2 cups olive oil 2 cups shredded lettuce 1 cup diced tomatoes 1 cup sliced red onions 1 teaspoon olive oil 6 pitas Instructions: Preheat the oven to 300 degrees F. For the gyro meatloaf: Gather the minced onions in a clean kitchen towel and wring out as much liquid as possible. In a large mixing bowl, combine the onion, beef, lamb, milk, breadcrumbs, oregano, thyme, fennel, coriander, egg and some salt and pepper and mix together. Fry up a small test batch; taste for salt and pepper, and adjust the seasoning as needed. Transfer the meatloaf mixture to a food processor and process it to the consistency of a paste. Tightly pack it into a loaf pan, making sure there are no cracks or air pockets. Bake until cooked through, about 45 minutes. Let cool completely before cutting into thin slices. For the tzatziki sauce: Grate or mince the cucumber and add it to a bowl along with the yogurt, dill, lemon juice, mint, olive oil, coriander and cumin. Whisk to blend. Season with salt and pepper. For the lemon vinaigrette: In a blender, combine the lemon juice, oregano, thyme and mustard. With the motor running, add the olive oil in a slow, steady stream to emulsify. For the salad: Toss the lettuce, red onions and tomatoes with about 4 tablespoons of the vinaigrette. Heat the 1 teaspoon olive oil in a large saute pan over high heat. Briefly warm up the pitas in the pan, giving them just long enough on each side to get hot but not crispy. In the same pan, sear the slices of gyro on both sides, about 2 minutes per side. Spread 1 heaping tablespoon of tzatziki sauce onto each pita. Top with some slices of meatloaf and finish with some of the salad. Roll the pitas up tightly and wrap them in foil or secure them with a toothpick. Serve.
Valerie's Irish Coffee 2 tablespoons hot water 1 tablespoon brown sugar 1 shot Irish whiskey 2 to 2 1/2 shots hot espresso Lemon-Vanilla Whipped Cream, recipe follows 1 1/2 cups heavy cream, chilled 2 tablespoons sugar 1 1/2 teaspoons vanilla extract 1/2 teaspoon grated lemon zest Instructions: Combine the hot water and brown sugar in a mug. Stir together until the brown sugar is melted. Stir in the whiskey and espresso. Top with several dollops of the whipped cream. Serve immediately with a spoon. Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.
Caesar Salad Turkey Burgers 1 1/2 pounds ground turkey (93% lean) 1/3 cup plus 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard, plus more for spreading 1/2 small red onion, grated on the large holes of a box grater 1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice Kosher salt and freshly ground pepper 1 small clove garlic, finely grated 1/4 cup grated parmesan cheese, plus 1/4 cup shaved parmesan Vegetable oil, for the grill 4 sesame hamburger buns, split 1 small romaine lettuce heart, sliced Watermelon slices and potato chips, for serving Instructions: Preheat a grill to medium high. Gently mix the turkey, 1 tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard, the red onion, lemon zest, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 1/2-inch-thick patties and place on a plate. Freeze until slightly firmer, 10 to 15 minutes. Meanwhile, combine the lemon juice and grated garlic in a small bowl; let sit 5 minutes. Whisk in the remaining 1/3 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, the grated parmesan, a pinch of salt and 1/4 teaspoon pepper. Lightly oil the grill grates. Grill the turkey patties until cooked through but still juicy, about 4 minutes per side. Toast the buns on the grill, about 1 minute. Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with salt and pepper. Serve the burgers on the buns and top with mustard, the salad and the remaining dressing. Serve with watermelon and potato chips.
Red Roasted Potatoes with Rosemary 1 pound red potatoes, cubed 3 tablespoons olive oil Salt and pepper 4 sprigs rosemary Instructions: Preheat oven to 400 degrees F. In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 15 minutes and allow potatoes to brown. Serve with your favorite meat or fish dish.
Moscato Cupcakes with Duff's Swiss Meringue Buttercream 1 vanilla bean, halved, seeds removed 1/4 cup whole milk, room temperature 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon fine sea salt 8 tablespoons (1 stick) butter, cut into pieces, room temperature 1 cup sugar 2 eggs, room temperature 1/2 cup moscato wine, room temperature Duff's Swiss Meringue Buttercream, for piping, recipe follows White luster, for decorating Edible pearls, for decorating 10 egg whites 15 ounces sugar 2 pounds butter (8 sticks), cut into small pieces Instructions: Preheat the oven to 325 degrees F. Line two muffin tins with 15 cupcake liners. Add the vanilla seeds to the milk and set aside. Pass the flour and baking powder through a fine-mesh sieve into a medium bowl. Whisk in the salt and set aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy. One at a time, add the eggs, beating until combined. Gently add the flour mixture in two batches, alternating with the milk mixture. Remove the bowl from the mixer and fold in the moscato. Divide the batter among the cupcake liners, filling each by two-thirds. Bake, rotating halfway through, until golden brown and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool. Pipe the buttercream onto the cupcakes in a rose pattern, dust with white luster, and finish with an edible pearl. Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty. Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes. Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.
Mango Fool (Mousse De Mango) 3 ripe mangos, peeled, pitted and coarsely chopped 3/4 cup confectioners' sugar, divided 1 Tbs. lime juice 1 Tbs. orange juice 1 cup heavy cream Instructions: Place mango, 2 tablespoons sugar, lime and orange juice into bowl of a food processor and blend until smooth. Scrape mixture into a large mixing bowl and chill completely. Whip cream with remaining sugar until stiff peaks form. Fold whipped cream into mango mixture and spoon into small dessert cups. Serve immediately.
Declans Salad with Crusty Croutons 6 cups mixed baby greens About 1/4 cup extra virgin olive oil Juice of 1 lemon, about 2 tablespoons Salt and freshly grated pepper to taste Instructions: Wash salad by immersing in a sinkful of cold water and swirling around. Lift greens out of sink into salad spinner or clean cotton pillowcase and spin like crazy. Fun for the whole family. Toss salad greens gently with olive oil in a large wooden bowl. Sprinkle on lemon juice and toss again. Finally, season to taste with salt and freshly ground pepper, toss again, and serve. Eat with your fingers.
Shakshuka with Chickpeas 2 tablespoons extra-virgin olive oil 1 onion, chopped 3 cloves garlic, thinly sliced 1 15-ounce can no-salt-added chickpeas, drained and rinsed 2 teaspoons ground cumin Kosher salt and freshly ground pepper 2 14.5-ounce cans petite diced tomatoes with green chiles 8 large eggs 2 pieces pita bread 1/2 cup plain nonfat Greek yogurt 1/4 cup hummus 2 tablespoons chopped fresh cilantro and/or mint Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes. Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges. Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.
Lemon Shortbread Cookies 1 cup (2 sticks) salted butter, softened, plus more for greasing pan 2 3/4 cups all-purpose flour 1 teaspoon baking powder 2/3 cup granulated sugar 1 teaspoon vanilla extract 2/3 cup fresh cranberries, coarsely chopped Zest of 1 lemon 2 1/2 cups granulated sugar 4 large eggs 1/3 cup lemon juice (about 3 lemons) 3 tablespoons all-purpose flour 1 teaspoon baking powder Pinch salt Confectioners' sugar, for garnish Instructions: For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with aluminum foil (with a 2-inch overhang on all four sides) and grease the bottom and sides with butter. In a small bowl, combine the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar and vanilla on medium-high speed until light and fluffy, about 4 minutes. Add the dry ingredients and mix on medium-low until incorporated. Mix in the cranberries and lemon zest. Press the mixture into the bottom of the prepared pan. Bake until slightly brown, about 25 minutes. For the filling: While the shortbread is baking, whisk together the sugar, eggs, lemon juice, flour, baking powder and salt in a medium bowl. Pour the filling over the baked crust and continue baking until the filling sets and is slightly brown on the edges, about 20 minutes Let cool completely in the pan. Use the foil edges to help lift the bar out of the baking pan. Cut into 24 squares and dust with confectioners' sugar.
Spanish Tortilla 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk Serving suggestion: tomato salad drizzled with olive oil Instructions: In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand. Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil. Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated. Clean the frying pan and return to stove. Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla. When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.
Apple-Apricot Breakfast Lasagna 12 lasagna noodles (about 8 ounces) Vegetable oil, for tossingg 12 ounces cream cheese, at room temperature 1 1/2 cups ricotta 2 large eggs, plus 1 large egg yolk 2 tablespoons granulated sugar 2/3 cup apricot preserves 3 tablespoons unsalted butter, plus more, melted, for brushing the baking dish 3 tablespoons lemon juice (from 1 large lemon) 1 cup dried apricots, coarsely chopped 1 cup dried apple rings, coarsely chopped 1/2 teaspoon ground cinnamon 1/4 cup sliced, skin-on almonds Confectioners' sugar, for dusting Instructions: Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool. Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth. Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine. Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight. Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots. Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature.
Artichokes with Brown Butter Hollandaise 2 lemons, halved Salt 4 artichokes 1 1/2 cups/375 g unsalted butter 4 egg yolks Salt and freshly ground pepper 1/2 lemon Instructions: For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core. When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon. For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan. Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork.
Ricotta Gnocchi 1 pound fresh ricotta cheese (see recipe below) 1 egg 1 ounce grated parmesan 1 teaspoon kosher salt Flour, to roll gnocchi 2 quarts milk 1/4 cup fresh lemon juice Instructions: In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings. Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together. Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon. Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese. In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven). After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.
Roasted Fall Vegetables 1/4 cup olive oil 4 cloves garlic, peeled 2 bunches rainbow carrots (12 to 14), peeled and cut in half lengthwise 6 parsnips, peeled and cut in half lengthwise, or in thirds if very thick Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Shaved or shredded Parmesan cheese, optional Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Heat the olive oil and garlic in a small saucepan over medium-low heat for 5 minutes until the garlic turns golden. Remove the garlic cloves so only the garlic-infused oil remains. Place the carrots and parsnips in a bowl and drizzle with the infused olive oil. Season with salt and pepper, sprinkle over the rosemary and thyme and toss to coat. Place the vegetables on the lined baking sheets in a single layer. Roast until tender and starting to turn golden on the edges, about 30 minutes. Sprinkle with shaved or shredded Parmesan cheese, if desired, before serving hot.
Hummingbird Cupcakes 1/4 cup crushed pineapple packed in juice 2 large ripe bananas, mashed 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup chopped pecans Cream Cheese Frosting, recipe follows 8 ounces cream cheese, at room temperature 4 tablespoons butter, at room temperature 3 cups powdered sugar 2 teaspoons vanilla extract Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners. Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl. Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full. Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting. Frost the cupcakes with the Cream Cheese Frosting once cool. Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.
Beer and Loathing 3/4 ounce Aperol 1/2 ounce fresh grapefruit juice 1/2 ounce fresh lemon juice 1/2 ounce honey syrup 2 dashes grapefruit bitters Pilsner, for topping Grapefruit twist and mint sprig, for garnish Instructions: Fill a glass with ice cubes and crushed ice. Combine the Aperol, grapefruit juice, lemon juice, honey syrup and grapefruit bitters in a cocktail shaker with ice. Shake well and strain into the prepared glass. Top with beer and garnish with a grapefruit twist and mint sprig. Honey Syrup Heat equal parts honey and water in a saucepan, stirring, until the honey is dissolved. Let cool.
No-Bake Mixed Berry Tart 5.25 ounces dark chocolate, at least 78 percent cacao 2 cups graham cracker crumbs, preferably organic 1/2 cup (1 stick) salted butter, preferably grass-fed, at room temperature 1 envelope (2 1/2 teaspoons) unflavored gelatin 1 cup light coconut milk 3 1/2 cups (about 18 ounces) strawberries, preferably organic, stems removed 1 to 2 tablespoons sugar One 8-ounce package light cream cheese, softened 1 1/2 cups nonfat plain Greek yogurt 1 teaspoon pure vanilla extract 2 to 4 halved strawberries, preferably organic, with greens intact 1/4 cup blueberries 1/4 cup blackberries 1/4 cup raspberries 1 tablespoon chopped hazelnuts Instructions: For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand. Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour. For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved. Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours. For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight. To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
Blackberry French Toast 1/2-pound loaf crusty French bread, sliced (not sourdough) 10 large eggs 1/4 cup sugar plus 1 teaspoon, for sprinkling 1 1/2 cups milk 1/2 pint heavy cream 2 tablespoons butter or margarine, melted 1 (12-ounce) bag frozen blackberries, defrosted, or 3/4 pint fresh blackberries Instructions: Preheat oven to 300 degrees F. Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried. Preheat the oven to 300 degrees F. In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter. Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Let it cool for about 10 minutes, then cut into servings and serve immediately with sausage patties and fresh fruit.
Family Cheese Pie Recipe 6 tablespoons butter 8 tablespoons all-purpose flour 2 cups milk 1 teaspoon salt Pinch ground nutmeg 1 pound feta cheese 1 cup grated Kefalotiri Cheese or Parmesan 4 eggs, beaten 2 tablespoons chopped parsley leaves 3/4 pound phyllo dough (pastry sheets) 3/4 cup melted butter Instructions: Preheat the oven to 350 degrees F. Melt butter in small saucepan over low heat. Blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce. Butter a 9 by 13-inch baking pan. Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan. Pour in the cheese filling and cover with the remaining pastry sheets brushing each sheet with butter. Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from 1 end of the pan to the other. Bake until golden, about 45 minutes. Cut into squares and serve hot.
Banana and Walnut Smoothie 1 1/2 cups ice 1/2 cup unsweetened almond milk 1/2 cup coconut water 3 tablespoons walnut pieces 2 dried dates, pitted and coarsely chopped 1/2 medium banana, peeled Instructions: Combine the ice, almond milk, coconut water, walnuts, dates and banana in the blender and blend on high speed until smooth. Pour into glasses and serve.
Asian Tacos 4 each Mission® Artisan Corn & Whole Wheat Blend Tortillas 8 oz. Sirloin steak, chopped into 1\ x ¼\ pieces ½ cup Teriyaki marinade, bottled ½ cup Cucumber, grated ½ cup Carrots, shredded ½ tsp. Fresh ginger, grated ½ tsp. Black sesame seeds ½ Fresh orange juice ½ tsp. Soy Sauce ½ tsp. Honey To taste Salt and pepper ¼ cup Green onion, sliced Instructions: 1.In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes. 2.In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos. 3.Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally. 4.To assemble the tacos, place ¼ cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.
Penne with Asparagus and Cherry Tomatoes (Spring) 8 ounces penne pasta 3 tablespoons olive oil 2 garlic cloves, minced 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces Salt and freshly ground black pepper 2 cups (about 9 ounces) cherry tomatoes 1 cup shelled fresh peas 1/2 cup low-sodium chicken stock 1 cup grated Parmesan 2 tablespoons chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Sweet Potato Fritters Canola oil 1 large sweet potato (about 1 cup) 4 tablespoons melted salted butter 1 egg 1/4 cup bread crumbs 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping) 1/2 cup fresh or thawed frozen corn 1 cup sour cream Instructions: In a shallow pan, heat oil to 350 degrees F. Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
Charcuterie Board 1/4 pound thinly sliced salami 1/4 pound sliced smoked ham or mortadella 1 baguette, sliced Crackers Thin bread sticks Assortment of olives and pickles (cornichons, pickled okra, cherry peppers, etc.) Assortment of jams (red pepper jelly, cherry jam, etc.) Buffalo Pimento Cheese, recipe follows Candied Pecans, recipe follows 4 ounces cream cheese, softened 1/4 cup mayonnaise 2 tablespoons hot sauce One 4-ounce jar diced pimentos, drained 1/2 celery stalk, finely diced 1/2 cup shredded extra-sharp yellow Cheddar 1/4 cup crumbled blue cheese 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1/2 cup light brown sugar 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 teaspoon sea salt 1 large egg white 3 cups pecan halves Instructions: On a large cutting board or platter, lay out the salami, ham, baguette and crackers. Place the bread sticks upright in a small glass jar. Add the olives and pickles to the board in small bowls, if you like, along with the jams in small bowls or jars. Put the Pimento Cheese on the board in a small bowl, along with a knife for spreading. Scatter Candied Pecans decoratively over the board and serve. Stir together the cream cheese, mayonnaise and hot sauce in a medium bowl until smooth. Stir in the pimentos, celery, Cheddar, blue cheese, onion powder and paprika. Season with salt and pepper and refrigerate until ready to serve. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper. Stir together the brown sugar, granulated sugar, cinnamon, ginger, cayenne and salt in a medium bowl. Beat the egg white in a large bowl with a hand mixer on high speed until stiff peaks form, about 5 minutes. Add the pecans and toss to coat. Add the sugar mixture and stir gently until the pecans are well coated. Spread the pecans in a single layer on the prepared baking sheet. Bake until crisp and deep golden brown, 40 to 45 minutes, stirring halfway through. Remove the candied pecans from the oven and let cool completely on the baking sheet, about 10 minutes, before breaking them apart. They will keep in an airtight container at room temperature for up to 2 weeks.
Blueberry Turnovers 1/2 teaspoon grated lemon zest 1 cup fresh blueberries 1/2 teaspoon pure vanilla extract 1 egg, beaten with 2 teaspoons water 2 tablespoons granulated sugar 2 sheets frozen puff pastry, thawed 1/2 cup blueberry preserves 2 tablespoons cornstarch 2 tablespoons brown sugar Instructions: Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill. Heat the oven to 375 degrees F. In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares. Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes. Serve warm or let cool to room temperature. Serve within 1 day.
Martin's Broccoli Salad 1 cup mayonnaise 1/2 cup sugar 1/4 cup apple cider vinegar 1 pound chopped broccoli 3/4 cup shredded Cheddar 1/2 cup chopped pecans 1/3 cup sun-dried cranberries 1/4 cup chopped green onions 3 slices cooked bacon, medium chopped Instructions: For the dressing: Whisk together the mayo, sugar and vinegar in a large bowl. For the salad mix: Toss the broccoli, cheese, pecans, cranberries, green onions and bacon in a large bowl. Fold in the dressing until mixed thoroughly. Enjoy.
Chunky Chicken Chowder 4 chicken thighs, bone in, skin removed Kosher salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, chopped 10 to 12 thyme sprigs, in a bundle 2 bay leaves 4 cloves garlic, roughly chopped 4 cups chicken stock 2 russet potatoes, peeled and cut into bite-sized cubes 8 ounces frozen white corn 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream 1 lemon, halved for spritzing Instructions: Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving. Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
BBQ Burger Bites 1 lb. extra-lean ground beef 1/4 cup finely chopped onions 2 Tbsp. KRAFT Original Barbecue Sauce 2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices, quartered 8 mini sandwich buns, split Instructions: HEAT grill to medium-high heat. MIX first 3 ingredients just until blended; shape into 8 (3-inch) patties. GRILL 3 to 5 min. on each side or until done (165 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, grill buns, cut-sides down, until toasted. FILL buns with burgers. How to Portion Meat: Use a 1/4-cup (2-oz.) ice cream scoop to portion meat for each patty. KRAFT DELI DELUXE Process Bacon Cheddar is a pasteurized process cheddar cheese with bacon.
The Best Caesar Salad 3 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, crushed Kosher salt 3 cups rustic bread (about 3 ounces), torn into bite-sized pieces 2 tablespoons freshly grated Parmesan Freshly ground black pepper 2 anchovies packed in oil 1 clove garlic 1 egg yolk, at room temperature 1 teaspoon Dijon mustard 1 tablespoon freshly squeezed lemon juice, at room temperature 1/2 cup extra-virgin olive oil 5 tablespoons freshly grated Parmesan Kosher salt and freshly ground black pepper 2 romaine hearts, chopped (see Cook's Note) Instructions: Preheat the oven to 400 degrees F. For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture. Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool. For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste. Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste. Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.
Jicama Salad Topping 6 ounces jicama, peeled and cut into fine julienne strips 2 navel oranges, peeled and cut into supremes 1 medium red bell pepper, cut into fine julienne strips 1/2 teaspoon grated orange zest 2 to 3 tablespoons orange juice 1 tablespoon vegetable oil Pinch sugar Salt and freshly ground black pepper Instructions: Combine all of the ingredients and season to taste. Serve as a topping or side dish.
Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples 1 tablespoon canola oil, plus more for brushing on the turkey 1 small red onion, coarsely chopped 1 serrano chile, coarsely chopped 3/4 cups apple cider vinegar 1 1/2 cups granulated sugar 2 Granny Smith apples, peeled, cored, and coarsely chopped, plus 2 peeled, cored, and sliced into 1/2-inch thick slices 3 tablespoons chopped fresh sage leaves Salt and freshly ground pepper 1 whole (20 pound) turkey Instructions: Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature. Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey.
Sunny's Easy Caramel Apple Cheesecake Dip 1 heaping cup whipped cream cheese 1 heaping cup marshmallow creme 1 store-bought graham cracker crust, broken to bits in a plastic bag 16 ounces store-bought caramel dip, warmed to pourable One 21-ounce can apple pie filling, pulsed, chopped or blended gently (leave some chunks) Apple wedges Dried apple chips Pretzel rods Graham crackers Instructions: For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes. Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.
Grilled Pierogies and Kielbasa 1 pound kielbasa (pork or turkey), cut into 4 pieces 2 tablespoons whole-grain mustard 2 tablespoons apple cider vinegar 1/4 cup extra-virgin olive oil 1 large white onion, cut into 6 wedges 1 pound frozen potato-and-cheddar pierogies (do not thaw) Kosher salt and freshly ground pepper 1/4 cup roughly chopped fresh parsley Instructions: Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter. Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth. Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter. Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.
Tabbouleh 1 cup bulghur wheat 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 3 1/2 teaspoons kosher salt 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (1 bunch) 1 cup chopped flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, seeded, and medium-diced 2 cups cherry tomatoes, cut in half 1 teaspoon freshly ground black pepper Instructions: Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Hazelnut Shakerato 1/2 cup sugar 1 shot espresso, chilled 1 ounce hazelnut liqueur 1 ounce coffee liqueur 2 ounces sweetened hazelnut or oat milk 1 espresso bean, for grating Instructions: Combine the sugar and 1/2 cup water in a small saucepan and heat over medium-low heat, stirring, until the sugar is completely dissolved, to make a simple syrup. Remove from the heat and let cool completely. Combine the espresso, hazelnut liqueur, coffee liqueur, 1 ounce simple syrup and hazelnut or oat milk in a shaker filled with ice (save the remaining simple syrup for another use). Shake and strain into a large wine glass, filled with ice. Garnish with grated espresso bean.
Mocha-Hazelnut Biscotti 1 3/4 cups all-purpose flour, plus more for dusting 1/4 cup unsweetened cocoa powder 2 tablespoons instant espresso powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup blanched hazelnuts Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts. Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes. Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F. Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).
Coleslaw with Cumin-Lime Vinaigrette 1/3 cup fresh lime juice 1/2 teaspoon ground cumin 2 cloves garlic, chopped Few dashes Bobby Flay's Hot Sauce, or your favorite 1/2 cup olive oil 3 carrots, peeled and shredded 1 medium head green cabbage, shredded 1 red bell pepper, julienned 1 red onion, thinly sliced 1/2 cup chopped fresh cilantro Salt and pepper Instructions: For the dressing: Place all ingredients in a blender and blend until smooth. For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Salt and Pepper Calamari 2 cups canola oil 3/4 cup cornstarch 1/2 cup all-purpose flour Salt and freshly ground pepper 1 1/2 pounds calamari, cleaned, tubes cut into 1/4-inch-thick rings 1/4 cup soy sauce 2 tablespoons sweet chili sauce 2 tablespoons lime juice 2 teaspoons minced garlic 2 scallions, sliced 1/2-inch piece fresh ginger, peeled and grated Instructions: For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F. In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat. Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid. For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.
Million Heart Cheesecake 1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies) 5 tablespoons unsalted butter, melted 1/3 cup granulated sugar Pinch of kosher salt 1 pint raspberries Two 8-ounce packages cream cheese, at room temperature 3/4 cup confectioners' sugar 1 teaspoon vanilla extract Pinch of kosher salt 1 1/4 cups heavy cream Instructions: For the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, butter, granulated sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely. For the raspberry coulis: Puree the raspberries in a food processor or blender until smooth. Strain through a fine-mesh strainer to remove any seeds. Transfer to an eyedropper or small squeeze bottle. For the filling: Combine the cream cheese, confectioners' sugar, vanilla and salt in a medium bowl and beat with an electric mixer on medium until smooth, about 5 minutes. Beat the heavy cream to medium peaks in a separate bowl. Fold the cream cheese mixture into the whipped cream until just combined, being careful not to deflate the whipped cream. Pour the batter into the crust. Tap the pan on the counter gently a couple of times to release any air bubbles. Squeeze chickpea-size dots of the raspberry coulis 1/4 inch apart on the top of the cheesecake in a spiral pattern. Starting with the outermost raspberry dot, drag a toothpick or skewer through the centers of the dots to create hearts, making sure to follow the spiral pattern. Chill the cheesecake in the refrigerator uncovered until set to the touch, about 2 hours.
Barbie's Florida Key Lime Pie Cupcake 1 1/2 cups gluten-free ginger spice or graham cracker cookie crumbs, such as Pamela's Spicy Gingersnapz 1 1/2 tablespoons salted butter, melted 8 ounces (2 sticks) salted butter, at room temperature 2 cups sugar 4 large eggs 2 tablespoons vanilla bean paste 2 2/3 cups gluten-free all-purpose baking mix 1 1/2 cups whole milk 1 tablespoon lemon juice 3/4 teaspoon powdered gelatin 1/2 cup heavy whipping cream 1/2 cup prepared key lime curd 1 pound sugar 7 ounces egg whites, at room temperature 1/2 teaspoon cream of tartar 2 teaspoons vanilla bean paste Instructions: For the cookie crumb mixture: Mix together the cookie crumbs and melted butter in a small bowl. For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners. Put 1 tablespoon of the cookie crumb mixture in the bottom of each cupcake liner. Set the muffin pans aside. In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy, about 6 minutes. Add the sugar and continue beating until uniformly incorporated into the butter; stop the mixer and scrape down the sides of the bowl. Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Once the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all of the ingredients are incorporated. Add the vanilla bean paste and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition into the batter before moving to the next. If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low. Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely. For the lime filling: In a small bowl, mix 1 tablespoon water with the lemon juice; sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate. In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks. Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds; do not overheat as this will kill the gelatin! Stir the key lime curd into the gelatin until all mixed in, and then pour the lime curd into the whipping cream. Mix completely and refrigerate until ready to use. For the meringue frosting: In a small saucepot, combine the sugar and 1/3 cup water and set over high heat. With a wet pastry brush, wipe down any sugar crystals on the sides of the pot. Cook until the sugar mixture registers 280 degrees F on a candy thermometer. While the sugar syrup is cooking, beat the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment on medium-high speed until the mixture reaches the medium-peak stage. Turn the mixer down to medium low and very, very, very slowly pour the hot sugar syrup into the whipping egg whites. Once all the sugar is added, add the vanilla bean paste and turn the speed up to high. Whip until the mixture is very light and fluffy and the mixing bowl is no longer hot to the touch, about 9 minutes. Fit an 18-inch piping bag with a star tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the meringue frosting into the bag. To assemble, use an apple corer or paring knife to core out the center of each cupcake. Fill each cupcake with some of the lime filling and top with some of the meringue frosting. Use a blowtorch to lightly toast the top of the meringue.
Siu Mai 0.75 ounces dried shiitake mushrooms (4 to 8 pieces) 1 tablespoon plus 1/4 teaspoon baking soda 12 ounces peeled and deveined medium shrimp (41/50), tails removed 1 1/2 pounds (24 ounces) skinless pork belly Kosher salt 1 tablespoon sugar 1 tablespoon chicken bouillon powder 2 teaspoons light soy sauce 1/2 teaspoon ground white pepper 2 tablespoons lard or neutral oil One 16-ounce package round yellow wonton wrappers Flying fish roe, finely minced carrot or frozen peas, for topping, optional Instructions: Bring 2 cups of water to a boil in a medium saucepan. Add the mushrooms, turn off the heat, cover and soak until rehydrated, about 30 minutes. Drain the mushrooms and remove and discard the stems. Finely dice the mushrooms; set aside. Whisk 4 cups of cold water and 1 tablespoon of the baking soda in a large bowl until the baking soda is dissolved. Lightly massage the shrimp in the baking soda water and let soak for 30 minutes. Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels. Roughly chop the shrimp into 1/2-inch pieces; set aside. Coarsely chop the pork belly into approximately 1/2-inch pieces (they don't have to be perfect). Continue to chop until it resembles coarsely ground pork (but don't chop it so finely that it becomes smooth). Transfer the pork to a large bowl and fill with enough cold water to cover. Let soak until the water turns pink, about 5 minutes. Drain the water and repeat the soaking process once more until the pork is a bit opaque. Drain and pat dry with paper towels. Reserve the bowl. Transfer the pork back to the bowl, sprinkle with 1 teaspoon cold water and the remaining 1/4 teaspoon baking soda and mix until the baking soda is absorbed. Mix in the reserved shrimp until combined. Add 1 tablespoon salt to the pork and shrimp filling and mix in one direction until the mixture is sticky and leaves streaks along the sides of the bowl, about 3 minutes. Gather the filling in one hand, lift it up and away from the bowl and throw it back into the bowl. Repeat 9 additional times to help bring the filling together and produce the desired texture. Add the sugar, chicken powder, soy sauce and white pepper to the filling and stir until combined. Add the reserved mushrooms and lard and mix until combined. Cover and refrigerate for 1 hour. Cover the wonton wrappers with a damp paper towel to prevent them from drying out. Using your nondominant hand, put your index finger and thumb together to form a circle and place 1 wonton wrapper on top of the circle. Spoon a heaping tablespoon of the filling into the center of the wrapper and use the spoon to pack in the filling while gently squeezing on the sides to form the wrapper around the filling. Add a little more filling if it doesn\u2019t reach the top of the dumpling (see Cook's Note). Place the siu mai on a parchment-lined plate or tray. Repeat with the remaining wrappers and filling. If desired, top each siu mai with a pea-size scoop of flying fish roe or minced carrot (a little less than 1/8 teaspoon) or 1 frozen pea. Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn\u2019t touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 siu mai on the parchment, leaving an inch between each. Cover and steam until the filling is opaque and the wrapper is translucent, about 10 minutes. Enjoy while hot. Continue with the remaining siu mai.
French Toast Cake Pop 2 sticks (1 cup) unsalted butter, at room temperature, plus more for buttering the cake pans 2 3/4 cups cake flour, plus more for dusting the cake pans 2 tablespoons ground cinnamon 2 1/4 teaspoons baking powder 3/4 teaspoon fine salt 2 cups granulated sugar 4 large eggs, at room temperature 1 cup whole milk 2 tablespoons pure vanilla extract 4 cups powdered sugar 1/2 cup pasteurized egg whites 8 sticks (4 cups) salted butter, at room temperature 1 tablespoon ground cinnamon 1 tablespoon pure vanilla extract 2 pounds white melting wafers, such as Merckens or Clasen, or tempered white chocolate 1/2 cup whiskey, such as Fireball Whiskey, optional (if using pipettes) Instructions: For the cake pop: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, dust the inside with flour and tap out the excess. Line the bottom of the pans with parchment paper. Mix the cake flour, cinnamon, baking powder and salt in a bowl and set aside. Beat the butter in a stand mixer until light and fluffy, about 3 minutes. Add the granulated sugar and beat another 3 minutes. Add the eggs 1 at a time and beat thoroughly after each addition. Start adding the flour mixture 1 cup at a time, alternating with the milk and ending with the flour mixture, and beat to combine. Add the vanilla and mix well. Pour the batter into the prepared cake pans and bake until a knife inserted in the center of the cakes comes out clean, 25 to 30 minutes. Immediately invert the cakes onto a cooling rack and cool to room temperature (or chill in the refrigerator). For the cinnamon Swiss meringue buttercream: Beat the powdered sugar and egg whites in a stand mixer on medium speed for 5 minutes. Add the butter and beat on medium speed for 10 minutes, scraping the sides of the mixer bowl as needed. Add the cinnamon and vanilla and beat for an additional 2 minutes. To make the pops: Break the cooled cakes into handful-size chunks and place in a stand mixer with the dough hook attachment. On low speed, mix until the cake is in crumbs. Add the buttercream to the cake crumbs 1/4 cup at a time, just until the mixture becomes a ball of dough that is moldable but not wet or sticky to the touch; you will not need much buttercream for this process. Form the dough into 1-inch balls using a cake pop roller, cookie dough scoop or tablespoon. Let the balls chill for a few minutes or sit at room temperature while you prepare the melting wafers. Heat the melting wafers in a microwave-safe bowl in the microwave at half power for 1 minute and then stir. Continue heating in the microwave at half power for 30-second increments until melted and only a few solid pieces remain. Stir until smooth. The warmth of the melting wafers will help melt the remaining pieces. Line baking sheets with parchment paper. If using the pipettes and whiskey, fill the pipettes with whisky and wipe clean with a damp paper towel. Dip the pipette tips or cake pop stick tips about 1/2 inch into the melting wafers and then poke them into the tops of each cake ball. Refrigerate for 30 minutes to an hour. Melt the remaining buttercream in a microwave-safe bowl in the microwave at half power in 30-second increments until soft. You want this to be a similar consistency to the melting wafers without being greasy. Dip the cake pops into the buttercream and set aside for 5 to 10 minutes. Return the melting wafers to the microwave if needed at half power in 30-second increments. Dip the cake pops into the melting wafers, submerging them completely to the stick, making sure there are no holes where the cake is exposed. Place the dipped cake pops onto the parchment paper-lined baking sheets to set. Decorate as desired.
Oyster Foch Vegetable oil, for frying 6 tablespoons pate 6 slices bread, crusts removed, toasted Salt and pepper 2 cups yellow cornmeal 3 dozen raw oysters 3 cups Colbert Sauce, recipe follows 1 ounce parsley leaves, chopped 2 ounces (1/4 cup) sherry wine 8 ounces just-made hollandaise sauce 1 ounce tomato sauce 6 dashes Worcestershire sauce Caramel food coloring Kosher salt and freshly ground black pepper Instructions: Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F. Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess. Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels. Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately. In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.
Banana Chocolate Spring Rolls 1 quart peanut oil, for frying 1 banana, quartered 4 wonton wrappers 4 teaspoons semi-sweet chocolate, chopped into small pieces 2 tablespoons cane or granulated sugar 4 ounces caramel ice cream Instructions: Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot. Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve. Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.
Awesome Country Apple Fritter Bread Nonstick cooking spray, for the pan 1/3 cup light brown sugar 2 teaspoons ground cinnamon 2 apples (any kind), peeled and chopped 2/3 cup plus 2 tablespoons granulated sugar 1/2 cup (1 stick) butter, softened 2 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup plus 1 to 3 tablespoons milk or almond milk 1/2 cup powdered sugar Instructions: Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl. Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract. Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness. Let the loaf cool for about 15 minutes, then drizzle with glaze.
Thick and Chewy Peanut Butter Chocolate Chip Bars Cooking spray 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2/3 cup creamy peanut butter 2 teaspoons pure vanilla extract 2 cups bittersweet chocolate chips (about 12 1/2 ounces) 1/2 cup chopped salted peanuts (about 2 ounces) Instructions: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray. Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts. Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack. Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
The Ultimate Cuban Sandwich 1 pound boneless pork shoulder Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons extra-virgin olive oil 4 cloves garlic, peeled and gently smashed with the side of your knife 1/4 teaspoon dried red chili flakes 1 medium onion, sliced 1 cup fresh orange juice 1 lime, juiced 1 cup low-sodium chicken broth 2 bay leaves 1 long Cuban bread roll 3 tablespoons Dijon mustard 8 thin slices Swiss cheese 1 cup bread and butter pickles 8 thin slices deli ham Olive oil You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows: Instructions: Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves. Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing. To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well). To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.
Vanilla Velvet/Chocolate Cake 12 ounces cake flour 1 1/2 tablespoons baking powder 1 teaspoon salt 10 ounces sugar 4 egg whites 9 ounces milk 2 3/4 teaspoons vanilla extract 6 ounces butter, softened 3/4 cup cocoa powder 2 1/2 cups cake flour 1 3/4 cups sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 1 1/4 cups water 4 eggs 2 1/2 teaspoons vanilla extract 1 1/4 cups butter, softened Instructions: For the Chocolate Cake: Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray. For each cake: Combine all dry ingredients and sift. Combine all wet ingredients and whisk to incorporate. In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter. Add 1/3 of the wet ingredients and mix on medium speed for 1 minute. Scrape down the sides of the bowl and repeat this process 2 more times. Poor batter evenly into prepared cake pans. Bake in a preheated oven for 30 to 35 minutes. Check the center of cakes with a toothpick for doneness. Cool.

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