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Baked Orzo with Fontina and Peas 4 cups chicken broth 1 pound orzo pasta 3 tablespoons butter, plus more to grease the baking dish 1 onion, chopped 8 ounces mushrooms, sliced 1 cup Marsala wine 1/2 cup heavy cream 4 ounces shredded fontina cheese (about 1 cup) 4 ounces diced fresh mozzarella cheese (about 1 cup) 1 cup frozen peas, thawed 1/2 teaspoon salt 1/2 teaspoons freshly ground black pepper 1/2 cup bread crumbs 1/4 cup grated Parmesan 1 teaspoon dried thyme Instructions: Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish. Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside. Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish. In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
Mazatlan Smoked Marlin Tacos 1/2 cup olive oil 3 red peppers, seeded and chopped 1 large onion, chopped 2 cloves garlic, minced 4 pounds tomatoes, chopped 2 cups canned tomato puree 1 cup pimento-stuffed olives 1 cup white wine, plus more if necessary 1/2 cup chopped fresh parsley 3 tablespoons capers, chopped 1 teaspoon freshly ground black pepper 3 chipotle chiles in adobo sauce, chopped 3 guero chiles (yellow peppers), chopped 2 dried bay leaves 1 sprig fresh oregano 1/2 sprig fresh thyme 4 pounds smoked marlin, shredded 1 green cabbage 48 corn tortillas 1 cup mayonnaise, for serving 6 limes, for serving Instructions: Heat the oil in a large pan over medium heat and saute the red peppers, onions and garlic until the onions are translucent and the peppers are tender, about 6 minutes. Add the chopped tomatoes and let the mixture cook until it changes color, about 6 minutes. Stir in the tomato puree, olives, wine, parsley, capers, black pepper, chipotle chiles, guero chiles, bay leaves, oregano and thyme. Cover and cook until the flavors are well combined, about 6 minutes, and then incorporate the marlin. If it is dry, add a little more wine or water. Remove the bay leaves and oregano and thyme sprigs before serving. Shred the cabbage and warm the tortillas in a hot pan. Put the tortillas in a thermal tortilla server to keep warm. Assemble the tacos by placing 4 ounces of the marlin mixture in 2 warm tortillas, one on top of the other one. Top with a substantial amount of shredded cabbage. Garnish with some mayonnaise and lime wedges, if desired. Serve immediately.
Spring Vegetable Salad with Horseradish and Lemon Vinaigrette 1 tablespoon white wine vinegar 1 tablespoon grated horseradish 2 teaspoons lemon extract 3 tablespoons extra-virgin olive oil Kosher salt 4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus 2 radishes, thinly sliced (about 1/2 cup) 1 kirby cucumber, thinly sliced (about 1 cup) 1 tablespoon chopped fresh dill 2 tablespoons fresh micro mint or pea tendrils Instructions: For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt. Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water. Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking. Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
Bourbon Barbecue Pork Chop Six 10- to 12-ounce thick-cut bone-in pork chops 2 tablespoons kosher salt, plus more for sprinkling 2 tablespoons brown sugar 4 cups root beer Oil, for cooking Freshly ground black pepper 1/2 cup bourbon 1 cup ketchup 1/2 cup root beer 1/2 cup brown sugar 1/2 cup apple cider vinegar 1/4 cup molasses 1 tablespoon liquid coffee 1 tablespoon granulated garlic 1 teaspoon onion powder 1 teaspoon Worcestershire sauce 1/2 teaspoon chili powder 1/2 teaspoon mustard powder Pinch cayenne pepper One 15-ounce can cling peaches, drained and cubed approximately 1 inch 1 cup granulated sugar 1/2 cup sun-dried cranberries 1/2 cup apple cider vinegar 1 tablespoon finely minced fresh ginger 1 tablespoon dry mustard powder 2 teaspoons kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon red pepper flakes 1/2 teaspoon turmeric powder 2 to 3 cloves garlic, thinly sliced 1 red apple, cored and cubed approximately 1 inch Juice of 1 lemon (approximately 1 ounce) 2 cups milk 1 cup white corn grits 1 tablespoon kosher salt 1/4 cup heavy cream 2 tablespoons butter 1/4 cup crumbled goat cheese Instructions: For the brine: In a plastic or metal container big enough to fit six 10- to 12-ounce bone-in pork chops and 6 cups liquid, add the salt and brown sugar to 2 cups water. Stir to dissolve, then add the root beer. Place the pork chops in the brine, which should cover the chops, and let marinate anywhere between 12 and 24 hours, covered, in the refrigerator. For the barbecue sauce: Place a large saucepan away from any heat source. Pour the bourbon into the saucepan and carefully ignite with a match or click lighter. Gently swirl to reduce the flames, about 1 minute. Add the ketchup, root beer, brown sugar, vinegar, molasses, coffee, granulated garlic, onion powder, Worcestershire sauce, chili powder, mustard powder and cayenne and simmer on low to medium heat for 10 to 12 minutes. For the tree fruit chutney: Add the peaches, granulated sugar, cranberries, vinegar, ginger, dry mustard, salt, cinnamon, coriander, pepper flakes, turmeric, garlic, apple and lemon juice to a medium saucepot and simmer until the apples are softened and the juices are bubbly, about 20 minutes. Let cool. For the goat cheese grits: Bring the milk and 2 cups water to almost a boil in a saucepan. Add the grits and salt and reduce the heat to a low simmer. Cook, stirring, until thickened, about 20 minutes. Add the heavy cream and butter and stir until the butter is melted. Take off the heat. Stir in the goat cheese just before serving. For the pork chops: Preheat a grill pan or outdoor grill to medium-high heat. Remove the chops from the brine and pat dry. Rub a small amount of oil on the chops and sprinkle with salt and pepper. Place the chops on the grill for approximately 6 minutes per side, then glaze with the barbecue sauce on both sides and let the sauce caramelize on the chops. Pull from the heat and let rest 5 minutes. To serve, place approximately 3/4 cup of the grits on each plate, then top with a pork chop. Add a generous spoonful of chutney to the top of each pork chop.
Hot Buffalo Chicken Sandwiches 4 pieces, 6 ounces each, boneless, skinless chicken breast Salt and pepper 1 teaspoon sweet paprika, 1 /3 palm full 1 teaspoon chili powder, 1/3 palm full A drizzle extra-virgin olive oil 2 tablespoons butter 1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot Bib or leaf lettuce leaves 4 crusty rolls, split 2 cups sour cream 4 scallions, thinly sliced 1/2 pound blue cheese, crumbled Small red onion, thinly sliced 8 ribs celery, cut into sticks 2 large carrots, peeled and cut into sticks Instructions: Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side. Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture. Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
Braised Orange Brisket 1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed 1 6-ounce can tomato paste 1/4 cup hot mustard 1/4 cup hot Asian chili sauce (such as Sriracha) 1/4 cup packed dark brown sugar 1 3-inch piece ginger, peeled and roughly chopped 8 cloves garlic 1 tablespoon five-spice powder 1 4-pound beef brisket, lightly trimmed Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1 large onion, roughly chopped 4 leeks, white parts only, cut into pieces 4 carrots, cut into pieces 4 parsnips, peeled and cut into pieces 4 cups low-sodium chicken broth Chopped scallions, for garnish Instructions: Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight. Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer. Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.
Cold Brew with Chicory 90 grams (1 cup plus 2 tablespoons) coarse-ground coffee 45 grams (1/3 cup plus 1 tablespoon) roasted chicory 675 grams (2 3/4 cups plus 2 tablespoons) cold filtered water 60 grams (3 tablespoons) honey 60 grams (3 tablespoons) dark agave syrup 20 grams (1 tablespoon) molasses (preferably blackstrap) 100 grams (6 tablespoons plus 2 teaspoons) hot water Ice cubes, for serving (optional) Whole milk or half-and-half, for serving (optional) Instructions: Combine the coffee, chicory, and the 675 grams cold water in a clean quart jar. Seal the jar tightly, shake vigorously, then set aside for 8 to 10 hours. Make sure to keep the jar out of direct sunlight. To make the sweetener, combine the honey, agave, molasses, and the 100 grams hot water in a wide-mouth plastic squeeze bottle or pint-size glass jar. Put the lid on and shake to thoroughly combine. The sweetener will keep a couple of months in the refrigerator. When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar, then place a piece of cheesecloth, folded 3 or 4 times, over the mouth and push down to create a filter at least 2 inches deep. Affix with a rubber band. Pour the coffee through cheesecloth to filter out any remaining sediment, stirring as needed with a rubber spatula. Tightly seal and refrigerate for up to 1 week. To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice, if desired. Top with milk, if desired, and consume.
Grilled Avocado with Goat Cheese and Bell Peppers 1 green bell pepper 1 red bell pepper 1 yellow bell pepper Olive oil 4 avocados Salt and freshly ground black pepper Salt and freshly ground black pepper Bell Pepper Salsa, recipe follows 8 ounces soft goat cheese Cilantro, for garnish 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 medium tomato 1 yellow hot chile 4 green onions 2 garlic cloves 2 tablespoons fresh cilantro leaves 1 teaspoon sherry wine vinegar 1 tablespoon walnut oil Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted. On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro. Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper.
Meatball Sandwiches 1 pound ground beef 1 pound ground pork 1 pound ground veal 1 egg 1/2 small onion, chopped 1 teaspoon dried parsley 1 teaspoon granulated garlic 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Parmesan Parsley Biscuits, recipe follows Spaghetti Sauce, recipe follows Provolone cheese, thinly sliced 3 cups all-purpose flour 1 cup grated Parmesan 1/4 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 stick chilled unsalted butter, cut into cubes 1/4 cup chopped fresh parsley or chives 1 cup whole milk, chilled 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil Two 14-ounce cans diced tomatoes 20 fresh basil leaves, chopped Instructions: Preheat oven to 375 degrees F. In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on split biscuits with sauce and cheese. Preheat oven to 400 degrees F. In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add milk, tossing with a fork until moist clumps form. Add extra milk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes. In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.
Braised Short Ribs with Mushrooms 8 short ribs (12 ounces each), trimmed and tied by a butcher 8 shallots 11 cloves garlic 1/4 cup tomato paste 6 ounces pancetta, diced 1/2 cup plus 2 tablespoons cognac or brandy 1/3 cup all-purpose flour 2 cups red wine 1/4 ounce dried porcini mushrooms 4 sprigs fresh thyme 2 bay leaves Kosher salt and freshly ground pepper 1/4 cup chopped fresh parsley 10 ounces oyster mushrooms, trimmed 10 ounces cremini mushrooms, trimmed and halved Instructions: Preheat the oven to 300 degrees F. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl. Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons salt. Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours. Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat. Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.
Grilled Polenta with Peppers and Pecorino 3 Anaheim chiles 2 red bell peppers Kosher salt 1 1/2 cups stone-ground cornmeal 1 cup grated Pecorino-Romano 4 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil, plus more for brushing Freshly ground black pepper Instructions: Preheat a clean, seasoned grill to high heat. Grill the chiles and bell peppers until charred all over, 3 to 4 minutes per side, then immediately them to a large bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, peel and discard the blackened skins and remove the stems and seeds. Finely dice the peppers and set aside. Preheat the oven to 375 degrees F. Pour 4 1/2 cups water and 1 teaspoon salt in a heavy-bottomed pot set over medium-high heat and bring to a boil. In a slow, steady stream, add the cornmeal while whisking vigorously to incorporate and smooth out lumps. Reduce the heat to medium-low, and simmer, stirring continuously for the first 2 to 3 minutes. Cook the polenta until thick, and it begins to pull away from the sides of the pot, 35 to 40 minutes. Remove from the heat and stir in the diced peppers, the Pecorino-Romano and butter. Grease a quarter-sheet tray with the oil. Pour the polenta on the prepared sheet tray and smooth out the top with a rubber spatula. Bake until golden brown and bubbling, 20 to 30 minutes. Cool to room temperature, then refrigerate for 1 hour. Cut the polenta into squares, then brush the squares with olive oil and season with salt and pepper. Grill the polenta on both sides to create grill marks and heat through, 3 to 5 minutes. Keep warm until ready to serve.
Italian Steak Sandwiches 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, thinly sliced 3 cloves garlic, thinly sliced Kosher salt and freshly ground pepper 1 1/4 pounds minute steak 1/2 cup chopped fresh parsley 1 1/2 cups giardiniera (pickled vegetables), plus 3 tablespoons brine from the jar 4 ciabatta rolls, split open 4 ounces sharp provolone, thinly sliced Hot sauce, for serving (optional) Instructions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until soft, about 3 more minutes. Season with salt and pepper, transfer to a large bowl and set aside. Lightly pound the steak between 2 sheets of plastic wrap until about 1/8 inch thick. Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the steak in batches and cook until browned, about 30 seconds per side; season with salt and pepper. Transfer the steak to the bowl with the onion and garlic. Add the parsley and giardiniera brine and toss to coat. Drizzle the cut sides of the rolls with olive oil. Pile the steak and onion mixture on the roll bottoms and top with the giardiniera and provolone. Cover with the roll tops. Serve with hot sauce, if desired. Photograph by Antonis Achilleos
Omelet-in-a-Hole 3 Ways Two 1-inch slices sourdough boule 3 large eggs Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup diced thick-cut deli ham (about 2 ounces) 1/2 small green bell pepper, diced 1/2 cup cubed yellow Cheddar 2 tablespoons chopped chives 2 cups baby spinach 1/4 cup diced jarred roasted red bell peppers 1/2 cup cubed mozzarella 1 tablespoon thinly sliced fresh basil 4 ounces sliced mushrooms 2 ounces breakfast sausage 1/2 cup cubed Swiss cheese 1 tablespoon chopped fresh parsley Instructions: For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper. Melt the butter in a large nonstick skillet over medium heat. For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives. For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives. For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives.
Brunswick Stew 5 pounds ground boneless, skinless chicken 5 pounds ground chuck 5 pounds hickory smoked pork, cut into medium dice 1 yellow onion, finely chopped 1 (12-ounce) bottle ketchup 2 (16-ounce) cans diced tomatoes 2 (16-ounce) cans corn 1/2 cup hot red pepper sauce, or more, to taste Salt Instructions: In a large stockpot, cook chicken and beef for 1 hour. Add hickory smoked pork. Add finely chopped onion. Add ketchup, diced tomatoes, corn, and hot sauce. Add salt as needed. Cook on low heat for 1 hour.
Lemon Crepes with Almond Mascarpone 1 cup whole milk 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 2 tablespoons sugar 1/8 teaspoon kosher salt 2 teaspoons lemon zest (about 2 lemons) 1 tablespoon unsalted butter, at room temperature 1/2 cup heavy cream 1/4 cup mascarpone cheese 1 tablespoon sugar 1/4 teaspoon vanilla extract 1/4 cup chopped Marcona almonds Blueberries Lemon zest Powdered sugar Melted dark chocolate, optional Instructions: For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside. For the almond mascarpone filling: Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds. Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed. To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired.
Turkey Confit 3 cups salt 1 bunch fresh parsley 1 bunch fresh tarragon 1 bunch fresh sage 1 bunch fresh chives 2 whole turkey breasts, about 12 pounds 1 gallon duck fat Instructions: Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside. Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator. Preheat the oven to 250 degrees F. Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve.
Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes 2 ancho chiles, stemmed and seeded 2 tablespoons whole cumin 2 tablespoons whole coriander 1 cinnamon stick 1 tablespoon sweet paprika 1 pint sour cream 2 lemons, juiced 1/4 cup freshly grated or prepared horseradish Extra-virgin olive oil 1 (4 pound) beef tenderloin Kosher salt and freshly ground black pepper 2 pounds tomatoes on the vine, cut in 1/2 Arugula leaves, for garnish Instructions: Heat the grill to medium-high. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside. In a small bowl combine the sour cream, lemon juice, horseradish, and 1 tablespoon olive oil. Cover and refrigerate until ready to use. Drizzle some olive oil over the tenderloin and season it with salt and pepper. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes. Slice the tenderloin and place it onto a platter. Drizzle the horseradish sauce over the meat and scatter the tomatoes around. Garnish with arugula leaves and serve.
DIY Chocolate Dip with Marshmallows and Fruit 9 ounces bittersweet chocolate, chopped 3 ounces Mexican chocolate, chopped 2 cups heavy cream 1/4 teaspoon kosher salt One 12-ounce bag marshmallows 1 cup assorted sprinkles 1 cup chopped walnuts (or any other nut) 1 cup berries (or any other fruit) Instructions: Fill a medium saucepot with 1 inch of water and place over medium-low heat to bring the water to a simmer. Place the bittersweet and Mexican chocolate in a bowl that will fit over the top of the saucepot without touching the water. Melt the chocolate over the water, stirring occasionally, until smooth. Place the cream and salt in a saucepot over medium-high heat and bring to a bare simmer. Slowly whisk the warm cream, 1/2 cup at a time, into the chocolate until the dip has the consistency of chocolate sauce. Transfer to a serving bowl or fondue pot and cover to keep warm until ready to use. Serve with the marshmallows, sprinkles, nuts and fruit.
Glazed Salmon with Braised Fennel 4 tablespoons butter 4 bulbs fennel, cut into wedge 3 tablespoons sugar 1 cup apple cider 1 cup chicken stock 2 sprigs thyme Salt and freshly cracked black pepper 1/4 cup chopped parsley leaves 1 cup apple cider 1 teaspoon cayenne pepper 3 tablespoons brown sugar Grapeseed oil, to sear 4 (8-ounce) boneless and skinless salmon fillets Salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Braised Fennel: In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover. Glaze: In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside. Salmon: In a large saute pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside.
Bulleit Mint Julep 15 oz. Bulleit Bourbon 30 leaves fresh mint 1 cup sugar 1 cup water Instructions: Wash mint leaves, pat dry and put them in a small mixing bowl. Cover with 3 ounces of Bulleit Bourbon and let soak for 15 minutes. Remove mint, then place them in a clean cotton cloth and wring over bowl, bruising the leaves. Dip back into bourbon and wring again. Repeat several times to create mint extract. Set extract aside for 1 hour. You can also put the leaves back in the extract for a more concentrated mint flavor. Combine mint extract (leaves included, if preferred) with simple syrup (1 cup sugar and 1 cup water) in a covered glass container or jar and refrigerate overnight. Fill julep cups (10-12 oz., preferably silver but glass will do) with crushed ice or shaved ice and insert a fresh mint sprig. Add 1.5 oz. of Bulleit Bourbon to each cup. Add marinated julep mixture to taste.
Virgin Daiquiri 1 (14.5-ounce) can pineapple chunks in juice 1 (12-ounce) bag frozen strawberries 2 tablespoons superfine sugar 2 medium limes, juiced Fresh strawberries, optional, for garnish Instructions: In a blender, combine pineapple, frozen strawberries, sugar, and lime juice and puree until smooth. Pour into glasses, garnish with fresh strawberries, if desired, and serve immediately.
Grill it Up a Notch Ham and Cheese Sandwich 8 slices French bread, each about 1/2-inch thick 4 tablespoons unsalted butter, softened 4 teaspoons Dijon mustard 1 tablespoon honey 4 thin slices good quality ham, such as Black Forest 4 ounces sliced Gruyere, Swiss or Monterey jack Instructions: Place all of the bread slices on a flat work surface. Using a butter knife or small rubber spatula, spread 1 side of each slice with some of the softened butter. Use 1/2 of the butter for this and you'll need the rest later. Turn over 4 slices of the bread and spread the unbuttered sides of 2 of the bread slices with the mustard, and the other 2 slices with the honey. For each sandwich, fold 1 ham slice on top of the mustard spread and top with 1/4 of the sliced Gruyere cheese. Cover with the remaining 4 bread slices, making sure that the buttered sides face out. You will have 4 sandwiches. Heat a large skillet over medium-high heat and melt 1 tablespoon of the butter in the skillet. Transfer the sandwiches to the skillet and cook until golden brown on the bottom, about 2 minutes. Turn and add the remaining tablespoon of butter to the skillet. Cook the sandwiches until the cheese has melted and the second side is golden brown, about 1 1/2 to 2 minutes. Remove the sandwiches from the pan and serve immediately.
Bourbon and Dried Plum Stuffed Pork Loin 1 cup bourbon 1/2 cup chopped dried plums 2 tablespoons unsalted butter 1/2 cup diced yellow onion Sea salt and freshly ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon dried rosemary 1/4 teaspoon ground cumin 1/2 cup fresh breadcrumbs 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon dried rosemary Sea salt and freshly ground black pepper One 3-pound boneless pork loin Good quality olive oil, for serving Instructions: For the filling: Combine the bourbon and dried plums in a small bowl and set aside. Melt 1 tablespoon butter in a large saute pan. Add the onions and some salt and pepper to taste; cook, stirring, over medium heat until very tender but not browned, about 8 minutes. Stir in the garlic powder, rosemary and cumin and cook 30 seconds more. Remove the pan from the heat and add the dried plums and bourbon. Carefully return the pan to the heat and cook until reduced by half. Stir in the remaining tablespoon butter. Remove the pan from the heat and add the breadcrumbs. Stir well to incorporate, then set aside to cool to room temperature. For the pork loin: Preheat the oven to 425 degrees F. Combine the olive oil, garlic powder, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and mix well to combine. Rub the mixture all over the pork loin and place on a cutting board with the fat side facing up. Starting on one side of the loin, insert a paring knife or thin fillet knife through the cut side of the loin toward the center of the meat, keeping both your knife and the meat centered. (You are trying to create a hole through the center of the loin while keeping the entire roast intact, like a tunnel.) If your knife is not long enough to reach all the way through the loin, make the same cut from the opposite end of the loin to connect the two cuts. Lay a sheet of plastic wrap out on the cutting board. Arrange the stuffing in the center of the plastic wrap. Shape the stuffing so that it lays in a narrow rectangle, the same length as the pork loin. Tightly wrap the stuffing in the plastic wrap, maintaining the shape. Twist the ends of the plastic wrap to tighten the shape and tie a knot at each end as close to the stuffing as possible. Insert a metal skewer with a looped end through the hole in the pork loin. Tie one end of the plastic wrap around the loop and use it to pull the stuffing into the center of the pork loin. When the stuffing is centered, cut the knot off one end of the plastic wrap. Pull the plastic wrap from the other end while squeezing to extract the stuffing. As you pinch and pull, the plastic wrap should come out, leaving the stuffing behind inside the pork loin. Line a baking sheet with foil and place the pork loin fat-side down on top. Roast the pork loin, 25 minutes. Flip the pork loin so that the fat side is now facing up. Cook until a thermometer inserted into the center of the pork loin registers 140 degrees F, about 20 minutes more. Transfer the pork loin to a rack to rest. (The internal temperature should reach a minimum of 145 degrees F as it rests.) Slice into 1/2-inch thick and drizzle with good-quality olive oil before serving.
Harira Ramadam: Soup of Fava Beans and Lentils 1 quart water 1 cup chickpeas 2 onions, finely chopped 1 teaspoon ground tumeric 2 teaspoons ground ginger 1 teaspoon ground black pepper 1 teaspoon ground cinnamon 1/2 pound beef, preferably diced fillet 1/4 bunch cilantro 1/2 bunch flat leaf parsley 1/4 bunch chopped lovage, optional 10 vine tomatoes, peeled and seeded, grated or chopped finely 1/2 cup rice or crushed vermicelli 1 cup water flour mixture (1 tablespoon flour dissolved in 1 cup water) 1 cup fava beans, soaked and drained 1 cup lentils (optional) Salt 2 tablespoons olive oil Instructions: Place the following into a deep saucepan and cover with water; chickpeas, chopped onion, spices, meat. Bring to the boil and simmer until the chickpeas are tender. Chop the cilantro and flat leaf parsley, and lovage, if using, and grind in pestle and mortar to release the flavors. Then, add the herbs, pulped tomatoes, and rice. After about 5 minutes add the water flour mixture, this helps the soup thicken and lighten in color. Finally add the fava beans, and lentils, if adding. Simmer for about 20 to 30 minutes. Season, to taste, with salt. Drizzle with olive oil and serve with bread and sweet dates.
War of the Rosemary 1/2 ounce Aperol 1/2 ounce Grand Marnier 1/4 ounce orange juice 1/2 grapefruit juice 1/2 lemon juice Rosemary sprig for garnish Instructions: Shake ingredients together with ice. Strain and serve over the rocks. Garnish with rosemary sprig.
Ceviche 2 pounds fresh sea bass or flounder fillets, cut into 1/2-inch pieces 1 cup freshly squeezed lime juice 1 cup chopped and seeded tomatoes 1 habanero pepper, seeded and finely minced 1 teaspoon salt 1/2 red onion, finely diced Instructions: In a large glass bowl, combine all of the ingredients, except for the onion. Toss well and put the onion on top. Cover with plastic wrap and allow it to sit in the refrigerator for 1 1/2 hours, then stir to incorporate the onion. Let sit in the refrigerator for at least 1 more hour and up to 3 hours. Cook's Note: During the marinating process the fish will change from translucent to white in color and be opaque. Try to avoid getting the lime membrane in the juice as it can be bitter.
Sambal Shrimp 2 cups sambal oelek (ground fresh chili paste) 1/2 cup freshly squeezed lime juice 1/2 cup olive oil 1/2 cup sugar 1/4 cup minced garlic 1/4 cup minced fresh ginger 1/4 cup mirin 2 tablespoons Vietnamese fish sauce (nuoc nam) 2 tablespoons dark sesame oil 3 pounds large shrimp (about 30 shrimp), peeled and deveined, head and tail segments intact 2 tablespoons fresh cilantro, roughly chopped 2 tablespoons fresh mint, roughly chopped Instructions: In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours. Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour. Preheat a grill to medium-high and oil the grill. Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.
Risotto \Carbonara\ My Way 1/4 pound unsalted butter, plus 1 to 2 tablespoons 1/2 small onion, small diced 1 cup Arborio rice 1 bay leaf 1 cup white wine 2 1/2 quarts homemade chicken stock, room temperature 1 cup pancetta, small diced and rendered, reserving fat 1 lemon, zested and juiced 1 cup Parmigiano-Reggiano 1/2 cup fresh chopped chives Kosher salt, freshly ground white pepper and black pepper 8 quail eggs 1/2 clam shell green pea shoots Extra-virgin olive oil Instructions: In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter. Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste.
Lighter Chocolate Chip Cookies 1/2 cup rolled oats (not quick-cooking) 1 cup whole-wheat pastry flour, spooned and leveled 1/4 teaspoon baking soda 1/8 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, softened 2/3 cup packed light-brown sugar 3 tablespoons agave nectar 1 large egg, room temperature 2 teaspoons pure vanilla extract 4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips Instructions: 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside. 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate. 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.
Grilled Mortadella and Muenster Monster Sub 1/3 cup mayonnaise 2 tablespoons minced pitted oil-cured black olives 1/2 teaspoon dijon mustard 1 small clove garlic, minced or grated 1/4 teaspoon honey Kosher salt 2 pounds mortadella, sliced about 1/8 inch thick 6 ounces muenster cheese, thinly sliced 1 24-inch baguette 2 beefsteak tomatoes, sliced 2 cups shredded iceberg lettuce Instructions: Preheat a grill to medium high. Make the olive aioli: Mix the mayonnaise, olives, mustard, garlic and honey in a bowl. Taste and add salt if necessary. Make a small cut on the edge of each slice of mortadella to prevent it from curling as it cooks. Grill the mortadella until marked, then flip, top with a slice of cheese and grill until the cheese melts, 1 to 2 more minutes. (You can also cook the mortadella in a large nonstick skillet over medium-high heat, about 3 minutes per side.) Sandwich build: Split the baguette in half lengthwise and toast lightly on the grill. Schmear the olive aioli on the baguette top. Layer the cheese-topped mortadella on the baguette bottom. Top with the tomatoes, lettuce and the baguette top. Cut into individual sandwiches. Photograph by Kang Kim
Pan Forte 1 1/4 cups (6 ounces) whole unblanched almonds 1 1/2 cups (6 ounces ) whole unblanched hazelnuts 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1 teaspoon freshly ground black pepper 1 tablespoon unsweetened cocoa powder, plus extra for dusting 1 1/4 pounds dried fruits, preferably organic: any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger 1 1/4 pounds dried fruits, preferably organic: any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger 2/3 cup mild-flavored honey, such as clover 1 cup granulated sugar 1 cup plus 2 tablespoons unbleached all-purpose flour Instructions: Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet. Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pans halfway through to ensure that the nuts toast evenly. Allow to cool a few minutes. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. Turn the oven down to 300 degrees F. In a large bowl, combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Cut the fruit into 1/2-inch pieces and toss with the nut mixture. In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any un-dissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks. In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky.
Zucchini with Walnut Pesto Extra-virgin olive oil, for the skillet 2 medium zucchini, cut into 1/2-inch slices Kosher salt and freshly ground black pepper 1/2 cup toasted walnuts, plus more for topping 1/2 cup fresh basil, plus more for garnish 1/2 cup fresh mint 1/2 cup freshly grated Parmesan, plus more for garnish 1 tablespoon red wine vinegar Pinch of crushed red pepper, plus more for garnish Instructions: Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate. Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed. Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!
Shrimp in Spicy Coconut Sauce 1 tablespoon canola oil 1 teaspoon chopped garlic 1 cup light coconut milk 1/4 cup low-sodium chicken broth 1/4 teaspoon red pepper flakes 2 teaspoons low-sodium soy sauce 1/4 cup heavy cream 1 pound medium shrimp, cooked 2 tablespoons fresh cilantro leaves, for garnish Instructions: Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes. Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.
Enchilada Pie 1 pound ground chuck 1 onion, chopped 1 (14 1/2-ounce) can cream of mushroom soup 2 small cans diced green chilies 1 (14 1/2-ounce) can whole tomatoes, crushed 1 (14 1/2-ounce) can tomato sauce Vegetable oil 1 package (6 tortillas) corn tortillas 1 package (2 cups) shredded Colby jack cheese Instructions: Preheat the oven to 350 degrees F. Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.
Caramel Apple Pie on a Stick 1 (14-ounce) package caramels, unwrapped 3 apples 3 cinnamon sticks 30 vanilla wafer cookies 1 teaspoon cinnamon Instructions: Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted. Be careful not to burn the caramel. While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple. Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon. Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!
Meatloaf Muffins with Barbecue Sauce 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Micro-way-cool Bacon and Green Beans, recipe follows Smashed potatoes and cream cheese, recipe follows 6 slices microwave ready-crisp bacon One 16-ounce bag frozen green beans A drizzle extra-virgin olive oil Salt and pepper 2 1/2 pounds small red potatoes or baby Yukon gold potatoes 1/2 cup half-and-half or whole milk 8 ounces plain cream cheese or veggie cream cheese, cut into pieces 10 chives or 2 scallions, chopped or snipped with kitchen scissors Salt and pepper Instructions: Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too. Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon. Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
Wolf fish and Littleneck Clams in Almond-Tomato Sauce 1/4 cup olive oil, plus more for brushing the wolf fish 1 tablespoon chopped garlic Pinch hot pepper flakes 1 cup sliced Spanish onion 12 canned whole, peeled tomatoes, seeded and roughly chopped 1/2 cup capers 1/2 cup skinned, whole almonds, roughly chopped 1/2 cup sliced basil 1 teaspoon chopped thyme 1 teaspoon sugar Kosher salt and freshly ground black pepper 4 (6-ounce) center-cut wolf fish fillets 12 littleneck clams Serving Suggestion: Smashed potatoes Instructions: Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.) Preheat the oven to 375 degrees F. Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush wolf fish with oil and season with salt and pepper. Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes. Serve with smashed potatoes.
Who Loves Ya Baby-Back? 2 whole slabs pork baby back ribs 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped Instructions: Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
Poached Chicken Handful fresh parsley Few sprigs fresh oregano Few sprigs fresh rosemary Few sprigs fresh thyme 8 bone-in, skin-on chicken thighs 2 bone-in, skin-on chicken breasts 4 ribs celery, coarsely chopped 2 carrots, peeled and quartered 2 onions, peeled and quartered with root attached 4 cloves garlic, crushed 1 lemon, sliced 1 1/2 teaspoons black peppercorns (half a palm full) Few fresh bay leaves Kosher salt Instructions: Tie the parsley, oregano, rosemary and thyme with kitchen twine to create an herb bundle. Place the chicken, celery, carrots, onions, herb bundle, garlic, lemon, peppercorns and bay leaves in your biggest pot, and cover with water - hopefully 3 to 4 quarts. Bring to a low boil, reduce the heat and simmer 1 hour and 15 minutes. Remove the chicken, strain the stock and return to stove top. Season the stock with salt. Bone and skin the chicken and shred the meat with a knife or tines of 2 large forks. Combine the light and dark meat.;
Caramel Oranges 1 cup sugar 2 tablespoons water 1 teaspoon lemon juice 2 oranges 2 tablespoons Grand Marnier Instructions: In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.
France Meets Italy Panini 1 stick (8 tablespoons) European butter, at room temperature 2 1/2 cups freshly grated Parmesan 1 baguette, halved crosswise and then lengthwise 12 ounces thinly sliced prosciutto cotto Instructions: Preheat the broiler to high. Using a rubber spatula, mix together the butter and 1 1/2 cups of the Parmesan in a medium bowl. Spread the mixture evenly on the cut sides of the baguette quarters, then sprinkle with the remaining 1 cup Parmesan. Place the baguettes, cut-side up, on a rimmed baking sheet. Broil until golden brown and bubbly, about 3 minutes. Remove to a cutting board and allow to cool. Pile the prosciutto cotto on top of the baguettes. Slice each quarter into 4 pieces. Serve open-faced.
Rolled Baklava: Baklava Orthi 1 1/2 cup granulated sugar 1 cup water 1/8 cup honey 1 (1/8-inch) slice lemon 1 (2-inch) stick cinnamon 2 cloves, whole 1 pound blanched almonds, coarsely ground 1 pound walnuts, coarsely ground 2 tablespoons granulated sugar 1 1/2 teaspoon ground cinnamon 1/8 teaspoon cloves, ground 4 sheets phyllo dough 1 1/4 pounds unsalted butter, melted Instructions: Combine all of the syrup ingredients in a saucepan; bring to a boil and simmer for 15 minutes. Remove the lemon and spices. Cool and set aside. Preheat oven to 400 degrees F. Combine the almonds, walnuts, sugar, cinnamon, and ground cloves together in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder. Cut the roll into 2-inch pieces, dip each into the melted butter and place on a baking sheet. Place into the oven for about 30 minutes or until golden brown. When finished remove each piece from the pan and dip in the cool syrup and place on a rack to drain. Serve in small cup cake cups on a platter.
Stuffed Pork Chops 4 double-cut pork chops 1/4 cup bread crumbs 1/2 pound fresh Italian sausage, diced 1 slice prosciutto, minced 1 slice fresh mozzarella, diced 2 cloves garlic, minced Pinch salt and pepper String, for tying 2 tablespoons olive oil 1 cup finely chopped yellow onion 1/4 cup butter 1 cup dry white wine 1 1/2 cups chicken broth Instructions: Preheat oven to 350 degrees F. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string. Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan. Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.
Mexican Pumpkin Bread Pudding Graves with Baked Churro Mummies 1 cup brown sugar 1/2 teaspoon whole cloves 3 cinnamon sticks 3 whole star anise 1 orange, unpeeled and sliced 2 cups whole milk 1 cup canned pumpkin puree 1/2 cup brown sugar 1/4 cup melted unsalted butter 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 eggs, beaten 6 cups cubed stale bread 1 cup shredded Monterey Jack cheese 1/4 cup slivered almonds 1/4 cup golden raisins Crushed cinnamon spice cookies, plus 6 whole cookies, such as Biscoff 1/2 cup unsalted butter 1/2 teaspoon salt 1 cup all-purpose flour 1 teaspoon vanilla extract 3 eggs Nonstick cooking spray 1/2 cup cinnamon sugar blend 6 ounces melted white chocolate or candy melts Candy eyes, for garnish Instructions: For the syrup: In a saucepan set over medium-high heat, combine 1 cup water, the brown sugar, cloves, cinnamon, star anise and orange slices. Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 8 to 10 minutes. Strain with a fine mesh sieve and discard the solids. For the bread pudding: Preheat the oven to 350 degrees F. In a large bowl, combine the milk, pumpkin, brown sugar, butter, cinnamon, nutmeg, salt, cloves and eggs. In a separate large bowl, combine the bread with all but 1/4 cup of the syrup. Reserve the remaining 1/4 cup syrup. Pour the milk mixture over the bread and toss gently. Toss in 3/4 cup of the cheese, the almonds and raisins, and combine. Distribute the mixture evenly among 6 mini loaf pans and bake until a knife inserted in the center comes out clean, 25 to 30 minutes. While the pudding is still warm, pour the remaining 1/4 cup syrup over the tops of the loaves and sprinkle with the remaining 1/4 cup cheese. Then top each loaf with some crushed cookies for a graveyard dirt effect. For the churros: In a medium saucepan, combine the butter, salt and 1 cup water. Bring to a boil over medium-high heat. Remove from the heat, add the flour all at once and stir quickly with a wooden spoon to combine. Beat in the vanilla and then the eggs, one at a time, mixing well before adding the next. After adding each egg, the mixture will become glossy but will return to the thick consistency of mashed potatoes when combined. Spoon the dough into a pastry bag with a large (3/8- to 1/2-inch) round tip. Lightly spray a cookie sheet with nonstick cooking spray or line with parchment paper. Pipe 4-inch rows of the dough with at least 1-inch of space between each churro. Bake until golden brown and a toothpick comes out clean, 25 minutes. Place the cinnamon sugar in a shallow, square baking dish. Spray the churros lightly with the cooking spray and dip each one into the cinnamon sugar mixture. Roll around to make sure they are well coated. Place the melted white chocolate in a piping bag or plastic sandwich bag. Snip off the end and quickly drizzle the chocolate over the churros in a zig-zag mummy wrap pattern, and then add candy eyes to the mummies. Place the mummies into the bread pudding graves and place a headstone above them. Enjoy your scary treats!
Canadian Benny's 4 tablespoons butter, divided 4 plum tomatoes, seeded and chopped 2 scallions, finely chopped Salt and pepper 1 cup heavy cream 4 thick-cut slices sweet, whole-grain bread, such as oat-nut bread 8 slices Canadian bacon A drizzle of extra-virgin olive oil 4 large eggs 8 ounces sharp Canadian cheddar, shredded Instructions: Melt 1 tablespoon butter over medium heat in a small pan. Add tomatoes and scallions and season with salt and pepper. Saute 2 minutes then stir in cream and let it reduce 10 minutes over low heat, stirring occasionally. Heat a large nonstick skillet over medium heat. Add 2 tablespoons butter to the skillet and melt it. Add bread and cook 3 to 4 minutes on each side. Transfer to a platter. Cook bacon in the same pan in a drizzle of extra-virgin olive oil. Cook Canadian bacon 2 to 3 minutes on each side. Place the bacon on the bread and add 1 more tablespoon butter to the pan. Melt butter then add eggs, careful to give each room to cook. Fry until soft or hard, as you like. Cover eggs with mounds of cheese. Foil tent the pan and melt the cheese. Place cheesy eggs on bacon. Ladle tomato cream sauce down over the entire egg stack. Eggcellent, eh?
Thai Green Curry Meatballs with Zoodles 3 tablespoons vegetable oil 3 tablespoons Thai green curry paste Two 13.5-ounce cans coconut milk One 14-ounce bag plain frozen meatballs, thawed Kosher salt and freshly ground black pepper Two 16-ounce packages fresh zucchini noodles (zoodles) 1 red Thai bird chile, sliced very thin on the bias 1/2 cup fresh basil leaves 1/2 cup fresh cilantro leaves 2 teaspoons toasted black sesame seeds 2 teaspoons toasted white sesame seeds 1 lime, cut into wedges Instructions: Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste. Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes. Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.
Buffalo Chicken Meatballs Nonstick cooking spray, for the parchment, optional 1 pound ground chicken 1/3 cup breadcrumbs 2 tablespoons finely diced celery 1 tablespoon hot sauce, such as Frank's Red Hot 1 large egg 1 scallion, finely chopped 1 clove garlic, minced Kosher salt and freshly ground black pepper Crumbled gorgonzola, for serving 5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving 1/2 stick (4 tablespoons) salted butter 3/4 cup hot sauce, such as Frank's Red Hot Instructions: For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray. Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes. For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well. Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.
Quick Sweet Pickles 6 kirby cucumbers or 2 regular cucumbers 1/4 cup kosher salt 1 cup water 1 cup rice vinegar 1/2 cup sugar 1 tablespoon coriander seed 1 tablespoon mustard seed 1 tablespoon whole allspice berries 1 cinnamon stick 3 cloves 1 bay leaf Instructions: Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar. In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.
Towering Cherry Trifle One 10-ounce bag frozen pitted dark sweet cherries, thawed, not drained 2 teaspoons cornstarch mixed with 2 teaspoons water 1 teaspoon orange zest (save the rest of the orange for assembling the trifle) One 3-ounce (85-gram) packet vegan raspberry jelly granules 2 to 2 1/2 cups boiling water One 10-ounce bag frozen pitted dark sweet cherries, thawed and drained 2 cups vegan heavy cream 1 pound vanilla pound cake (I use a vegan cake mix) Zest of the remaining orange 3 ounces (90 grams) dark chocolate, thinly sliced 32 ounces store-bought or homemade Vanilla Custard, recipe follows 2 tablespoons store-bought toasted flaked almonds 4 cups cashew milk 1/2 cup superfine sugar 2 teaspoons vanilla extract 1/8 teaspoon ground turmeric 1/2 cup cornstarch mixed with 2 tablespoons cashew milk Instructions: For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes. For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet\u2019s instructions. Stir until the granules dissolve. Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly. Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side. Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces. Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl. Next pour over the cherry compote, again starting at the edges. Stir the reserved jelly to break it up and spoon it on top of the compote layer. Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds. Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.
Sweet Sausage and Pepper Crostini 4 cups prosecco 3 cloves garlic, smashed, plus 2 cloves, chopped 1 bay leaf 2 large sweet Italian sausages Olive oil Salt and freshly ground black pepper Baguette, sliced on the bias 1/4-inch thick 2 red bell peppers 2 yellow bell peppers 1 onion, halved and sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh thyme Instructions: Preheat the oven to 375 degrees F. Pour the prosecco into a deep skillet and bring to a simmer over medium heat. Add the smashed garlic, bay leaf and sausages. Simmer until the sausages are cooked through, about 15 minutes. Remove the sausages, reserve the cooking liquid, and let the sausages rest a few minutes. Bring the cooking liquid to a simmer and cook until reduced and slightly thickened into a sauce. Slice the sausages on the bias into thin slices. In a small bowl, combine the chopped garlic with a few tablespoons of olive oil and some salt and pepper. Brush the garlic and oil onto each baguette slice and bake until golden brown and crispy. Roast the peppers in the oven or over an open flame until almost blackened. Transfer the peppers to a bowl, cover and let steam and cool. Remove the skin and slice into thin slices. In a large saute pan, heat 2 tablespoons olive oil over medium heat. Saute the onions until translucent, and then add the peppers, basil, oregano and thyme and cook for 5 minutes. To assemble the crostini: Top each bread slice with a slice of sausage, brush with reduced prosecco broth and top with the peppers and onions. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Summer Fruit Crostata 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons sugar, plus more for sprinkling 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into small cubes 1/4 cup plus 1 tablespoon very cold buttermilk 1/4 cup plus 1 tablespoon very cold heavy cream 3 cups diced fresh or frozen (not thawed) fruit such as mangoes, peaches, whole blackberries or blueberries 3 to 6 tablespoons sugar (depending on the sweetness and ripeness of the fruit) 1/2 teaspoon cornstarch, mixed with 1 teaspoon cold water 1/2 teaspoon finely grated lemon or lime zest 1 tablespoon fresh lemon or lime juice Pinch of kosher salt Instructions: Make the dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers, two knives or a pastry cutter until the mixture resembles coarse meal. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Add the buttermilk and heavy cream and pulse until the dough just comes together.) Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes and up to 2 days. Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil and cook until the mixture thickens, about 1 minute. Remove from the heat and stir in the citrus zest and juice and salt. Assemble the crostata: Preheat the oven to 375˚. Line a baking sheet with parchment paper or aluminum foil. On a floured surface, roll the dough into a 12-inch round, 1/4 inch thick. Transfer the dough round to the prepared baking sheet. Fill the center with the fruit filling, leaving a 2-inch border. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle sugar evenly over the dough. Bake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Venison with Apple and Daylily Jelly 1 teaspoon thinly sliced tarragon 1 teaspoon Apple and Daylily Jelly 1 teaspoon Dijon mustard 8 ounces venison fillet Salt and pepper 1 teaspoon butter Instructions: Preheat oven to 400 degrees F. Mix the tarragon, jelly, and mustard together. Season the venison with salt and pepper. Pan-fry the seasoned venison in the butter until golden brown on 1 side, about 4 minutes. Turn the venison over and put in the oven for 5 minutes. Remove from the oven and turn the oven on broil. Slice the venison horizontally and open it like a book, spread the jelly mixture on both sides. Brown top under broiler for 2 minutes and serve.
Branzino with Brown Butter and Almonds on a Bed of Crispy Kale 1 bunch Tuscan kale (also called lacinato kale), stemmed 1 tablespoon EVOO, plus more for drizzling Kosher salt and freshly ground pepper Grated nutmeg 4 fillets branzino Splash white vermouth 1/2 cup sliced almonds, chopped 3 tablespoons butter 1 lemon 2 tablespoons finely chopped fresh parsley Instructions: Position a rack in the center of the oven and heat the broiler. Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes. Warm a serving platter in a 250 degree F oven. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side. Douse the fish with the vermouth, then transfer to the platter and cover to keep warm. Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. Stir in the parsley. Arrange the fish on a bed of crispy kale. Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish. Spoon the brown butter sauce and the almonds on top.
Wild Boar Schnitzel with Rye Spaetzle and Pickled Mushrooms 4 wild boar tenderloins 1 cup seasoned all-purpose flour (see Cook's Note) 1 cup milk 4 cups panko breadcrumbs 2 tablespoons dried thyme 1 quart frying oil 4 large eggs 1 cup all-purpose flour 1 cup rye flour 2 cups beer Kosher salt and freshly ground black pepper 2 tablespoons 75/25 blended canola and olive oil 2 cups arugula Zest and juice of 1 lemon 1 quart rice wine vinegar 1/2 cup fish sauce 1/2 cup soy sauce 1/2 cup sweet soy sauce One 4-ounce package fresh chef's mix mushrooms 1 yellow or sweet onion, julienne 1/2 cup apple cider vinegar 1 tablespoon cornstarch Kosher salt and freshly ground black pepper Instructions: For the schnitzel: Butterfly the four tenderloins and set aside. Place plastic wrap over a cutting board, then place one butterflied tenderloin on top. Cover with another piece of plastic wrap. Pound the tenderloin with the smooth side of a meat tenderizing mallet to about 1/8-inch thick. Repeat with the remaining tenderloins and set aside. To bread the schnitzel set up three shallow pans big enough to fit the pounded tenderloins. Add the seasoned flour to one pan. Put the milk in the second. Combine the panko and dried thyme in the third. Working with one tenderloin at a time, dredge in the seasoned flour until evenly coated, move to the milk and coat evenly. Finally, coat each tenderloin completely with the panko. Set the breaded tenderloins aside. Heat the frying oil in a large pot or fryer to 350 degrees F. Fry the tenderloins until golden brown and crispy, 2 to 3 minutes. Remove from oil and let dry on a paper towel lined plate or sheet tray. For the rye spaetzle: Combine the eggs, all-purpose flour, rye flour and beer in a large bowl and whisk to combine. (The mixture should have the consistency of oatmeal.) Set up a bowl of ice water. Place a spaetzle dumpling maker over a pot of boiling salted water. Force the mixture through the maker using a spatula or bowl scraper. Let the spaetzle cook for about 1 minute, then remove from the boiling water and chill in ice water until cool. Remove from the ice water and lay on a clean kitchen towel to dry. Add blended oil to a large saute pan on high heat until just before smoking. Add the spaetzle and let cook, undisturbed, until the bottoms are golden. Flip the spaetzle using a large flat spatula and add the arugula, lemon zest and juice and season with salt and pepper to taste. Saute the ingredients together for about 1 minute, then remove from heat. For the pickled mushrooms: Combine rice wine vinegar, fish sauce, soy sauce, sweet soy sauce and 1 quart cold water in a pot and bring to a boil. Add mushrooms to a bowl. Pour liquid over the mushrooms, then set aside and let cool. For the gravy: Add onion to a saucepot with apple cider vinegar. Whisk together cornstarch with 1/2 cup cold water in a bowl to make a slurry. Bring onions to a simmer, then pour in cornstarch slurry. Cook, stirring constantly, until the gravy thickens. Turn off the heat and set aside. Season to taste. Serve the schnitzel over a generous portion of spaetzle. Pour gravy around the schnitzel and garnish with pickled mushrooms.
Razor Clams with Fermented Black Beans and Holy Basil Paste 2 teaspoons ginger, minced 2 teaspoon garlic, minced 2 tablespoons olive oil 14 razor clams 2 tablespoons cilantro, chopped 4 tablespoon scallions 8 Kafir lime leaves 10 Thai Basil leaves 4 tablespoons fermented black beans 4 tablespoons Sherry vinegar 8 ounces chicken stock 2 tablespoons holy basil paste (recipe follows) 6 tablespoons tomato concasse Juice of 1/2 lemon, plus wedges for garnish 3 tablespoons butter Salt and pepper 2 cups hoisin sauce 1/2 cup red curry paste 2 tablespoons chopped garlic 2 tablespoons chopped ginger 1 cup basil leaves 1 cup fermented black beans 1 cup cilantro 1/4 cup lemon juice Instructions: Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges. Combine ingredients in a blender and puree.
Hawaiian Hot Dog 10 hot dogs 10 KING'S HAWAIIAN Hot Dog Buns 6 sweet peppers assorted colors 1 cup of 1/2 inch cubed grilled mango 1/2 of a grilled onion cubed into 1/2 inch pieces 1/4 of a fresh grilled pineapple cubed into 1/2 inch pieces 1/4 cup chopped Italian parsley 1 teaspoon honey 1/2 teaspoon Cajun seasoning 2 teaspoons green onions Salt and pepper to taste Instructions: Cut all fruit and vegetables into large pieces and lightly grill with salt and pepper. Cut grilled items into 1/2 inch cubes and add to a large bowl. Mix all ingredients in Hawaiian Salsa recipe in a bowl. Toast KING'S HAWAIIAN Hot Dog Buns and set aside. Grill hot dogs and build with salsa topping last.
Bossam 1/4 cup doenjang (Korean fermented soybean paste) or miso 1 teaspoon whole black peppercorns 3 cloves garlic One 2-inch piece kombu 1 small yellow onion, halved Two 1-pound pieces skinless pork belly Kosher salt 1 small head napa cabbage, quartered lengthwise 1 small daikon radish, peeled Kosher salt 2 tablespoons gochugaru (Korean red chile flakes) 1 tablespoon fish sauce 1 1/2 teaspoons mirin 1 1/2 teaspoons minced garlic 1/2 teaspoon sugar 1/2 teaspoon grated ginger 2 scallions, thinly sliced 2 tablespoons doenjang (Korean fermented soybean paste) or miso 2 tablespoons gochujang (Korean red chile paste) 1 tablespoon toasted sesame oil 1 1/2 teaspoons minced garlic 1/2 teaspoon sugar 1/4 cup vegetable oil 10 cloves garlic, thinly sliced Kosher salt 1 head Boston lettuce, for serving Instructions: For the pork belly: Combine the doenjang, peppercorns, garlic, kombu, onion and 3 quarts water in a large pot and bring to a boil. Add the pork belly and return to a boil. Cover and lower the heat to medium low. Simmer until the pork belly is tender but not falling apart, about 1 1/2 hours. For the cabbage: Meanwhile, combine 1/4 cup salt and 3 cups warm water in a large bowl and mix to dissolve. Submerge the cabbage in the salt water and place another heavy bowl on top to ensure the cabbage is submerged completely. Let soak, flipping every 10 minutes, until the cabbage leaves are slightly tender to the touch, about 30 minutes. Rinse, pat dry and set aside. This process will give the cabbage a flexible and crunchy texture with a slight briny taste. For the daikon kimchi: Cut the daikon in half crosswise. Slice each half into 1/4-inch-thick planks, then cut each plank into matchstick-size strips. Mix the daikon with 1 tablespoon salt in a small bowl and let it sit for 10 minutes. Give it a toss and let it sit for an additional 10 minutes. Rinse well until all the salt is washed off. Pat the daikon dry with a paper towel. Whisk together the gochugaru, fish sauce, mirin, garlic, sugar, ginger and scallions in a medium bowl, then toss with the daikon until well incorporated. Transfer to a serving dish and set aside. For the dipping sauce (ssamjang): Combine the doenjang, gochujang, sesame oil, garlic and sugar in a small bowl and mix well. Transfer to a serving dish and set aside. For the crispy garlic: Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the garlic and fry until light golden brown, about 4 minutes. Remove the garlic with a slotted spoon and place on a paper towel to drain. Sprinkle with a pinch of salt and let cool. When the pork belly is finished cooking, remove it from the poaching liquid and let it sit for a few minutes until slightly cooled. Slice into 1/4-inch pieces. Arrange the pork belly, cabbage and lettuce neatly on a big serving platter. Serve with the daikon kimchi, dipping sauce and crispy garlic. To eat, put a piece of the pork belly in the middle of a lettuce or cabbage leaf, top with the daikon, sauce and garlic chips. Fold the leaf to enclose everything.
Cat's Broccoli Slaw 1/3 cup Dijon mustard 1/2 cup sugar 1/3 cup extra virgin olive oil 3 tablespoons hot sauce 1 teaspoon celery seeds Kosher salt Freshly ground black pepper 2 packages broccoli slaw Instructions: In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly.
Greek Meatballs in Wine Sauce 3/4 pound ground lamb 3/4 pound ground beef or ground veal 1 small yellow skinned onion, minced or grated with hand grater A handful flat-leaf parsley, chopped Salt and pepper 1 tablespoon butter 1 tablespoon (1 turn of the pan) extra-virgin olive oil 1 cup dry white wine 1/2 lemon Instructions: Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs. Serve in a bowl.
Affogato 1 pint vanilla ice cream 1/2 cup hot brewed espresso Instructions: Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately. Note: To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.
Spicy Tofu and Vegetable Lo Mein Kosher salt 1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces Freshly ground pepper 3 tablespoons vegetable oil 8 ounces thin whole wheat spaghetti 3 tablespoons low-sodium soy sauce 2 tablespoons oyster sauce or vegetarian oyster sauce 1 12-ounce bag broccoli florets 1 red bell pepper, cut into thin strips 1 carrot, halved crosswise and cut into thin strips 1 red jalapeno pepper, sliced (remove seeds for less heat) 2 tablespoons finely chopped peeled fresh ginger 1 teaspoon toasted sesame oil Instructions: Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate. Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl. Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.
Arctic Char with Lemon-Caper Butter 5 tablespoons unsalted butter, at room temperature 2 tablespoons capers in brine, drained and finely chopped 1 tablespoon finely chopped fresh parsley Finely grated zest and juice of 1/2 lemon, plus lemon wedges for serving Kosher salt and freshly ground pepper 1 cup 1/2-inch pieces stale bread (from a baguette or country bread loaf) 1 tablespoon vegetable oil 1 to 1 1/4 pounds skin-on arctic char, cut into 4 pieces 12 ounces haricots verts, trimmed Lemon wedges, for serving Instructions: Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate. Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate. Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.
Berries and Cream Ice Cream Cake with Chocolate Chip Cookies Unsalted butter, for buttering the pan 8 to 10 chocolate chip cookies 1 1/2 cups mixed fresh berries 1 tablespoon granulated sugar 1 tablespoon bourbon 4 cups (1 quart) strawberry ice cream, softened 4 cups (1 quart) vanilla ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Chocolate sauce, for drizzling Instructions: Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies. Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
Sunny's Cereal Confetti Cookies 4 sticks (32 tablespoons) unsalted butter 3 cups sugar 2 large eggs 1/2 teaspoon almond extract 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 2 to 3 tablespoons milk 2 cups multi-colored puffed rice cereal (I like Fruity Pebbles!) Instructions: Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream the butter and sugar until fluffy and smooth, 3 to 4 minutes. Add the eggs one by one, completely incorporating the first one before adding the second, and making sure to scrape the sides between additions. Beat in the almond extract. Add the dry ingredients: In a large bowl, stir to combine the flour, baking powder and salt. Lower the mixer speed to medium-low and pour the flour mixture into the butter mixture in four parts, taking time to blend in and scrape the sides of the bowl back to the center between each addition, until all is combined. Finish the dough and chill: Add the milk 1 tablespoon at a time to the dough and blend until it becomes smooth but firm enough to form balls (you may not need all of the milk). Turn off the mixer and add the cereal, folding it in by hand using a rubber spatula or wooden spoon. Divide the dough in half and roll into logs 2 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours. Bake and cool the cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F; line two baking sheets with parchment. Remove the cookie dough from the plastic wrap and slice into 1/2-inch-thick discs. Place 6 discs at least 3 inches apart on each prepared baking sheet (refrigerate the remaining dough until ready to bake). Bake until golden and crispy around the edges, 12 to 15 minutes. Let the cookies cool completely on the baking sheets. Once the baking sheets are cool, bake the remaining cookies.
Green Bean and Mushroom Bread Pudding Butter or nonstick cooking spray, for the baking dish 1 small onion, chopped 1 pound white button mushrooms, sliced One 8-ounce package frozen green beans, thawed 2 cloves garlic, minced 1/2 pound dried-out bread slices, cut into large bite-sized chunks, or unseasoned stuffing croutons 4 eggs 1 cup light cream or half-and-half 1 cup whole milk 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1 cup canned French-fried onions 1 cup green bean chips or snap pea crisps Instructions: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish or a 2-quart casserole with butter or coat it with cooking spray. In a skillet over medium heat, cook the onions, stirring occasionally, until golden, about 3 minutes, then add the mushrooms. Continue to cook until softened, then add the green beans and garlic and cook until fragrant, 2 to 3 minutes. In a large bowl, toss the mushroom mixture with the stale bread until well mixed, then transfer to the baking dish and spread into an even layer. Whisk the eggs in the bowl until pale yellow, then whisk in the cream, milk, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly pour over the bread mixture 1 cup at a time, giving it time to absorb between additions. Cover with aluminum foil and bake until it is puffed and set, about 45 minutes. Crumble the fried onions and green bean chips together. Remove the foil from the pudding and spread the crumbs across the top. Bake until the onions are golden brown, about 5 minutes more.
Sunny's Smoky Bar Nut Mix 3 tablespoons olive oil 1/2 teaspoon liquid smoke (I like hickory here) 3 to 4 stalks fresh rosemary 1 clove garlic, smashed 1/2 cup almonds 1 cup pecan halves 1 cup walnut halves 1/2 cup dried cranberries Kosher salt and freshly ground black pepper Instructions: Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic. Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial. Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled.
Salted Caramel Nuts 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds and whole walnut halves (4 cups total) 1 1/2 cups sugar 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 1 teaspoon fleur de sel Instructions: Preheat the oven to 350 degrees F. Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool. After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated. Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.
Stuffed Cornish Hens 2-1 1/2-pound cornish hens Salt and pepper 4 slices bacon 12 small whole button mushrooms 12 pearl onions, peeled 1/2 cup diced carrots 1/2 cup fresh peas 2 tablespoons olive oil 3 cups chicken stock 2-1 1/2-pound cornish hens Salt and pepper 4 slices bacon 12 small whole button mushrooms 12 pearl onions, peeled 1/2 cup diced carrots 1/2 cup fresh peas 2 tablespoons olive oil 3 cups chicken stock Instructions: Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce. Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
Hoppin' John with Andouille 1 tablespoon extra-virgin olive oil 1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick 1 10-ounce bag frozen sliced okra, thawed and drained 3 stalks celery, sliced 1/2 inch thick 1 yellow bell pepper, cut into 1/2-inch pieces 1 bunch scallions, roughly chopped (white and green parts separated) 3 cloves garlic, minced 1 tablespoon fresh thyme, chopped Kosher salt 1 cup long-grain white rice 1 cup frozen black-eyed peas, thawed 2 plum tomatoes, seeded and chopped Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes. Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes. Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.
Sazerac Cocktail 1 sugar cube 2 1/2 ounces rye whiskey 3 dashes Peychaud's bitters 2 dashes Angostura bitters Dash absinthe 1 piece lemon peel Instructions: Chill one old fashioned glass and use another for mixing (this is the tradition, as opposed to a mixing glass or shaker). Place the sugar cube in the glass for mixing. Add a couple of drops of water and muddle the sugar cube until it is a paste. Pour in the whiskey and both bitters. Add ice cubes and stir. Into the chilled glass, add a dash of absinthe and swirl it around the glass until it is coated; discard any excess. Strain the whiskey mixture into the coated glass. Squeeze the lemon peel over the drink and drop it in as a garnish. Serve immediately.
Carrot Cake French Toast Butter, for greasing the baking dish 1 loaf crusty multigrain bread 1 1/2 cups grated carrots 1 cup finely chopped pecans 8 large eggs 2 cups milk 1/2 cup heavy cream 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 4 1/2 teaspoons vanilla extract 3/4 teaspoon ground cinnamon 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 1 teaspoon ground cinnamon Pinch of kosher salt 1 stick (8 tablespoons) cold salted butter, cut into pieces 1/2 cup chopped pecans 4 ounces cream cheese 3/4 cup powdered sugar 2 tablespoons milk 1 tablespoon lemon juice Warm pancake syrup, for serving Instructions: For the French toast: Grease a 9-by-13-inch baking dish with butter. Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably). For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake. For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl. When you're ready to bake, preheat the oven to 350 degrees F. Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture. Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.
Potato Buns 1 cup sugar 1 cup mashed potatoes 1/2 cup lard or shortening 3 eggs, beaten 1 1/2 teaspoon salt 1 1/2 to 2 packs yeast 1 cup warm water 5 cups flour Instructions: Mix together well the sugar, potatoes, lard, eggs, and salt. Dissolve the yeast in 1 cup warm water; then add that to the above mixture. Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist. Let rise until doubled. Preheat oven to 325 degrees F. Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching). Brush with milk. Bake until lightly golden brown, about 12 minutes.
Roasted Carrots and Cippolini Onions 1 pound cippolini onions, ends trimmed and peeled, halve larger onions 2 pounds baby carrots 2 tablespoons canola oil 1 tablespoon butter, melted 1/4 cup white wine 1/4 cup chicken stock Salt and coarsely ground black pepper 2 tablespoons chopped fresh Italian parsley leaves Instructions: Preheat oven to 400 degrees F. On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.
Cornbread Salad 1 tablespoon vegetable oil 3 cups buttermilk 2 eggs 2 cups yellow cornmeal 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped jalapeno peppers 1 package ranch style dressing mix 8 ounces sour cream 1 cup mayonnaise 1 recipe cornbread 2 (16-ounce) cans pinto beans, drained 3 cups shredded cheddar 3 large tomatoes, chopped 1/2 cup chopped green bell pepper 1/2 cup chopped green onions 1/2 cup chopped chile peppers 1 1/2 cups bacon pieces 1 (15-ounce) can corn, drained Instructions: For the Cornbread: Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned. For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.
Asparagus and Cheddar Quiche 1 (11-inch) store-bought pie dough 3 tablespoons butter 1 small onion, finely chopped 1 bunch asparagus, chopped into 1/2-inch pieces Pinch cayenne Kosher salt and cracked black pepper 1 tablespoon minced garlic 1/4 cup chopped chives 2 tablespoons Dijon mustard 4 eggs 1 cup heavy cream 1 teaspoon grated nutmeg 1 1/2 cups shredded white Cheddar Instructions: Preheat the oven to 425 degrees F. Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F. In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool. In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined. Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
Garlic Bread 2 sticks butter, softened 2 cloves garlic, minced 1 scallion, minced 1 tablespoon Parmesan 1 tablespoon finely chopped parsley leaves Hot sauce, to taste Salt and freshly cracked black pepper 1 French baguette Instructions: In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.
Fresh Coconut Ice Cream 4 cups half-and-half 1 cup sugar 1 (10-ounce) package frozen coconut, thawed Pinch salt 5 egg yolks Instructions: In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely. Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
Quick Artichoke Salad 2 (14-ounce) cans quartered artichoke hearts, drained 1/2 pound bowtie pasta, cooked and drained 1/2 cup, pitted and sliced black olives 4 sun-dried tomatoes, julienned 1 small red onion, chopped 1 garlic clove, minced 1 tablespoon lemon juice 1 tablespoon red wine vinegar 2 tablespoons olive oil 1/4 cup freshly chopped parsley leaves Salt and freshly ground black pepper Instructions: Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.
Stuffed Tomato with Vegetable Risotto Vinaigrette 10 large tomatoes with bottoms (opposite the dimple) cut off Olive oil 1 small eggplant, diced 2 red bell peppers, diced 1 large zucchini, diced 1 large onion, diced 2 cups uncooked rice 12 pitted black olives, chopped 1/3 cup pine nuts 1 cup vinaigrette, recipe follows 2/3 cup olive oil 1/3 cup vinegar 1 clove garlic, minced 2 tablespoons Dijon mustard Salt and pepper Instructions: Preheat oven to 350 degrees F. Hollow the tomatoes with a spoon and reserve the seeded pulp. Dice the cut off bottoms and seeded pulp into 1/4-inch pieces. Heat the olive oil over very high heat in a large pan. Stir-fry the eggplant, red pepper, zucchini and onion in the olive oil until the pieces are almost cooked through and the edges are caramelized. Cook the 2 cups rice until al dente, using a little less water by volume. In a large bowl combine the rice with the vegetables and tomato. Add the black olives, the vinaigrette and pine nuts. Mix well. Let stand for 1 hour or overnight if possible, in the refrigerator. Set the tomatoes on their dimples on a baking sheet. Stuff and mound with the vegetable rice mixture. Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve. Whisk all the ingredients together in a small bowl to emulsify.
Creamy Caramel Sauce 1 1/2 cups sugar 1 1/4 cups heavy cream Instructions: Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot! Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me! Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
Balti Chicken Curry 4 tablespoons grapeseed oil 2 large onions, finely sliced 3 tomatoes, roughly chopped 2 teaspoons chopped green chiles, or to taste 1 teaspoon chopped ginger 1 teaspoon chopped garlic 2 teaspoons green peppercorns (brined in cans) 1 teaspoon red chili powder 1/2 teaspoons garam masala powder 4 large whole chicken breasts, or cut into small pieces 2 cups chicken stock 4 tablespoons tomato paste 1/2 cup vanilla yogurt 4 tablespoons freshly chopped cilantro leaves 2 lemons, juiced Salt and freshly ground black pepper Basmati rice and naan bread, for serving Instructions: In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices. Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.
Lime Spritzer 1 cup sugar 1 cup water 2 limes, zested and juiced, plus lime wedges for rimming the glasses and garnish 1 (1/2-inch) slice fresh ginger Kosher salt or sugar, for rimming glasses (optional) 24 ounces sparkling water Instructions: For the simple syrup: Heat the sugar, water, lime zest, and ginger in a medium saucepan over medium-high heat to boiling. Simmer for 3 to 4 minutes, and then remove from the heat. Add the lime juice and let the flavors infuse the syrup for at least 15 minutes while it cools. Strain the syrup, if you wish, and keep in the refrigerator until ready to use. For the drink: Rub a lime wedge around the lip of the glasses to moisten and then dip in salt or sugar to decorate the glasses, if desired. Pour 1 or 2 tablespoons of the lime syrup into each glass and top with sparkling water. Garnish with a wedge of lime. Cook's Note: Sparkling wine can be used instead of water, if desired.
Duck a la Pizzaiola 6 white Pekin duck breasts 3 tablespoons oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 pound peeled whole canned tomatoes (preferably San Marzano) 3 potatoes, quartered 2 onions, diced 2 green peppers cored, seeded, and sliced lengthwise into 1/2-inch pieces 2 teaspoons oregano 1/8 teaspoon red hot pepper flakes Instructions: Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Season duck breasts on both sides with salt and pepper. Saute breasts until browned. Flip over, and brown other side. Transfer the duck breasts to ovenproof dish. Add crushed tomatoes, potatoes, onions, peppers, oregano, and red hot pepper flakes. Braise in oven, uncovered, for about 30 minutes or until duck is tender. Adjust seasoning with salt and pepper.
Squid Ink Pasta 350 grams (about 2 1/2 cups) \00\ flour 8 ounces squid ink 2 large eggs, beaten 2 dozen clams 6 cloves garlic, smashed 1 Fresno chile pepper, chopped 1/4 cup olive oil 1/4 cup white wine 4 tablespoons unsalted butter 1 pint cherry tomatoes Chopped fresh parsley, for seasoning 4 ounces sea urchin, chopped Instructions: Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer's instructions and make tagliolini. Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno chile, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces. Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.
Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces 1/2 medium avocado peeled and pitted 2 medium tomatillos, husks removed 1/2 cup cilantro 1 cup cold water, plus 1 cup for chipotle sauce 1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce 3 medium plum tomatoes, roasted, peeled and seeded 7 canned chipotles, seeds removed 1 pound tiger shrimp (16-20 count peeled and deveined) 1 medium fresh mango peeled and cut into thin wedges Instructions: In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside. Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook). On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.
Kids Can Bake: Focaccia Bread 1 teaspoon sugar One 1/4-ounce packet dry active yeast (2 1/4 teaspoons) 3 cups all-purpose flour, plus more for dusting and kneading 1 cup whole-wheat flour 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil, plus more for greasing and drizzling Flaky sea salt, for sprinkling Instructions: Combine 1 1/2 cups warm water (about 110 degrees F) with the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes. Meanwhile, whisk together both flours and the kosher salt in a medium bowl. Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer to a floured work surface and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes. Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour. Generously oil an 11-by-17-inch rimmed baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes. Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with sea salt. Bake until golden brown, 20 to 25 minutes. Let cool in the baking sheet on a wire rack. Serve warm or at room temperature.
Loaded Crash Hots 6 small yellow potatoes Kosher salt 5 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 2 slices thick-cut bacon 1/3 cup shredded Cheddar 2 tablespoons sour cream 1 teaspoon chopped fresh chives Instructions: Boil the potatoes in lightly salted water in a medium saucepan over medium heat until fork-tender, about 12 minutes. Drain and dry the potatoes completely. Preheat the oven to 475 degrees F. Place the potatoes on a baking sheet. Brush a potato masher with olive oil, then gently press down to smash a potato. Rotate the masher ninety degrees and press down again to create a crisscross pattern on top of the potato. (The top of the potato should have jagged edges.) Repeat with the remaining potatoes. Brush the tops of the potatoes with the remaining oil. Sprinkle with a generous pinch of salt and the pepper. Bake until golden brown and crisp, about 15 minutes. Meanwhile, cook the bacon in a skillet over medium heat, flipping as needed, until crisp, about 12 minutes. Set aside. Remove the potatoes from the oven and immediately sprinkle the cheese on each, letting it melt slightly. Transfer the potatoes to a platter and top with a touch of sour cream. Crumble the bacon and distribute over the potatoes. Sprinkle over the chives and serve.
Date Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup packed brown sugar 1/3 cup granulated sugar 1 large egg, at room temperature 1 1/2 cups old-fashioned rolled oats 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 3/4 cup chopped Medjool dates (about 5 dates) 1/2 cup chopped walnuts Instructions: Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days. When you\u2019re ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment. Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies. Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.
Paesano - Italian Beef Brisket with Fried Egg 2 cups red wine vinegar 1/4 cup minced garlic 1 cup sugar 1/3 cup kosher salt 2 tablespoons dried oregano 2 tablespoons fennel seed 1 tablespoon freshly ground black pepper 1 (12 to 15 pound) brisket 1 cup tomato paste 8 seeded rolls, halved Horseradish mayonnaise, for serving 16 slices sharp provolone 16 to 24 Roasted Tomatoes, recipe follows Pepperoncini, for serving 8 eggs 2 Jersey tomatoes, cut into eights 1 tablespoon minced garlic 1 teaspoon oregano 1/4 cup red wine vinegar 1 tablespoon salt 1/2 tablespoon sugar Instructions: For the marinade: Bring the vinegar, garlic, sugar, salt, oregano, fennel seed, black pepper, and 2 cups water to a boil in a medium saucepan. Boil for 5 minutes. Let cool. Place the brisket in a large baking dish and cover with the marinade. Let rest, covered, overnight in the refrigerator. Preheat the oven to 325 degrees F. For the brisket: Smear with the tomato paste and place in a clean large baking dish. Cook, covered, for 5 hours. The meat should easily come apart. Cool. Slice the brisket against the grain in 1/8-inch thick slices. Reserve the jus separately. Keep the brisket slices warm in the jus. Remove the insides of the rolls and smear with horseradish mayonnaise, to taste. Put 2 slices cheese, 2 to 3 roasted tomatoes, and a handful of pepperoncini on each roll. Place in the oven to crisp the rolls and melt the cheese. Meanwhile, cook the eggs to over-easy. Place 2 eggs on each roll. Top with about 4 ounces brisket and drizzle with some jus. Wrap and slice in half. Buen gustaio! Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour.
Malaysian Chicken Pizza 3/4 cup rice vinegar 1/4 cup packed brown sugar 1/4 cup low-sodium soy sauce 3 tablespoons water 1 tablespoon peeled and minced fresh ginger 2 tablespoons chunky peanut butter 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, minced Cooking spray 1/2 -pound boneless, skinless chicken breast, cut into small cubes 1/2 cup (2 ounces) Swiss cheese, shredded 1/4 cup (1 ounce) mozzarella cheese, shredded 1 (12-inch) pizza crust, recipe follows 3 stalks green onions, chopped 2/3 cup water 1/2 teaspoon sugar 1 package (2 1/4 teaspoons) active dry yeast 1 1/2 cups bread flour, plus more as needed 1 1/2 tablespoons cornmeal 2 teaspoons extra-virgin olive oil 1/2 teaspoon fine salt Cooking spray Instructions: In a small bowl, combine the first 8 ingredients. Stir well with a whisk and set aside. In a medium nonstick skillet coated with cooking spray, cook chicken over medium heat until browned, about 2 minutes. Remove chicken from the pan. Pour the rice vinegar mixture into the pan and bring to a boil over medium-high heat. Cook the mixture until it thickens to a syrup, about 6 minutes. Return the chicken to the pan and cook until chicken is fully cooked through, about 1 minute. Position an oven rack at the bottom of the oven and preheat to 500 degrees F. Sprinkle the cheeses over the pizza crust, leaving a 1-inch border, and top with the chicken. Bake for 12 minutes on the bottom rack of the oven. Remove from the oven and sprinkle with green onions. Place pizza on a cutting board and let stand for 5 minutes before serving. In a small pot, warm the water to 100 to 110 degrees F. In a large bowl, dissolve sugar and yeast in warm water and let stand for 5 minutes. Lightly spoon flour into dry measuring cups and level with a knife. Add flour, cornmeal, oil and salt to yeast mixture; stir until soft dough forms. Turn dough out onto a floured surface and knead until even, about 5 minutes. Add bread flour as needed to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray and turn to coat. Cover and let rise in warm place (about 85 degrees F) free from drafts until doubled in size, about 45 minutes. Gently press 2 fingers into dough; if indentation remains, dough has risen enough. Punch dough down into the shape of a ball. Lightly re-spray bowl; place dough in bowl, turning to coat again. Cover; let the dough rise again in a warm place (about 85 degrees F) free from drafts for another 30 minutes. Place the dough on a lightly floured surface and roll out to a 12-inch crust. Top the dough according to pizza instructions.
Sopes with Chorizo Refried Beans and a Tangy Slaw 2 cups corn oil 4 cups masa harina 2 1/2 cups chicken stock 2 tablespoons ground cumin 2 tablespoons salt 2 links Mexican chorizo 1/4 cup chopped yellow onion 2 cloves garlic, minced 3 cups cooked pinto beans Salt and freshly ground black pepper 6 limes, juiced 2 jalapenos, minced with the seeds 1 tablespoon fennel seeds 1 cucumber, julienned 1/2 head cabbage, shredded 1 bunch cilantro, chopped 1 red onion, thinly sliced Salt and freshly ground black pepper 2 chiles de arbol 2 tablespoons olive oil 1/4 cup minced yellow onions 1 clove garlic, minced 3 Roma tomatoes, diced Salt and freshly ground black pepper Lime wedges, for garnish Instructions: Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F. For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini \soup bowls\ about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry. For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn. For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together. For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth. To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes. Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.
Mascarpone and Lemon Gnocchi 1 cup mascarpone, at room temperature (8 ounces) 1 large egg, at room temperature 1 large egg yolk, at room temperature 1/4 teaspoon ground nutmeg 2 large lemons, zested 1 cup grated Parmesan (4 ounces) 1 teaspoon kosher salt 3/4 cup all-purpose flour, plus extra for forming the gnocchi 1/2 cup extra-virgin olive oil 1/4 teaspoon kosher salt 1/2 cup chopped fresh basil 1/2 cup grated Parmesan, for serving Instructions: For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough. Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl. For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend. Add the sauce and cheese to the gnocchi and gently toss until coated.
Scalloped Potatoes au Gratin 1 tablespoon unsalted butter 1 yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 cups heavy cream 1/2 cup low-sodium chicken broth 2 teaspoons fresh thyme leaves 1 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 pounds russet potatoes, peeled and sliced into 1/8-inch slices 1/2 cup shredded Cheddar 1/2 cup shredded gruyere cheese Instructions: Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes. Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
Cockerel in Riesling Mushroom Sauce with Ribbon Noodles 1 cup white bread flour 3 eggs 1 teaspoon salt Dash vinegar Oil, for frying 1 (3 to 4-pound) chicken quartered into 2 halves, breast with wing and 2 thighs Salt and freshly ground black pepper 1/2 cup all-purpose flour 4 tablespoons butter 2 tablespoons vegetable oil 1 1/2 cups button mushrooms, cleaned and quartered 2 shallots, finely chopped 2 garlic cloves, minced 2 tablespoons cherry brandy 1 cup Riesling wine 1 cup chicken stock 1 sachet d'epices of 8 peppercorns, 1 bay leaf and 6 parsley stems wrapped in cheesecloth 3 1/2 ounces creme fraiche Instructions: Place flour in a mound on a wood surface and make a small well in the middle of the flour. Lightly beat eggs with salt and vinegar. Gradually add egg mixture a little at a time to the flour, combing with a fork to moisten all bits of flour. Knead dough into a cohesive mass. Then continue kneading until smooth and elastic, about 400 strokes. Separate about 1/4 of the dough into a separate ball for frying. Cover each portion of dough with plastic wrap to prevent drying out and let rest for about 20 minutes at room temperature. Season chicken with salt and pepper and dredge in flour. Heat butter and oil in a large rondeau or saute pan, and brown chicken on all sides. Remove chicken to a utility platter, and add mushrooms to pan and saute until golden brown. Then add shallot and garlic and cook until translucent. Add cherry brandy, then de-glaze pan with wine. Add the chicken stock, bring to a boil and reduce to a simmer. Return the chicken parts to the sauce, add the sachet, cover and cook over low heat until chicken is tender, about 40 minutes. While chicken is cooking, roll out dough in pasta machine (1/4 at a time) until it is about 1/16th of an inch thick. Cut the reserved portion for frying into thin strips, 2-inches long. Cut the larger portion into ribbons with a pasta roller or pizza cutter. Fry the smaller reserved portion at 350 degrees F until golden brown and place on paper toweling to drain. Cook larger portion in boiling water until al dente, just a few minutes for fresh pasta, and drain. Gently remove chicken to a platter, strain sauce and return the sauce to the pan. Allow sauce to reduce until it is thick enough to coat the back of a spoon. Finish sauce by removing from heat and whisking in creme fraiche. Season with salt and pepper, as needed. Place boiled pasta on serving plate and top with chicken. Spoon sauce around chicken and top with fried dough.
Healthy Grilled Chicken-and-Rice Foil Packs 4 boneless, skinless chicken thighs, cut into 1/2-inch chunks One 15-ounce can black beans, drained and rinsed 1 cup converted rice 1 cup salsa 2 tablespoons pickled jalapeno slices, finely chopped 1 tablespoon tomato paste 1 teaspoon chili powder 1/4 teaspoon turmeric Kosher salt 2 cups low-sodium chicken broth 2 scallions, thinly sliced Instructions: Prepare a grill for medium heat. Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan. Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes. Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.
Lettuce Cups with Cilantro-Almond Chicken Salad 1/3 cup sliced almonds with skins 1 bunch cilantro, bottom 2 inches trimmed 3/4 cup plain low-fat Greek yogurt 1/4 cup olive oil 2 limes, juiced 1 small clove garlic, finely grated 1 pinch of cayenne Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 cups shredded rotisserie chicken, skin and bones discarded About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use) About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use) Instructions: Preheat the oven to 350 degrees F. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely. Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper. Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top.
Roasted Peach Sundae Sauce 4 peaches, peeled and sliced, or one 16-ounce bag frozen peaches 3 tablespoons dark brown sugar 2 tablespoons unsalted butter 3 tablespoons honey 1/4 teaspoon ground cinnamon 1 lemon, juiced Kosher salt 2 teaspoons pure vanilla extract Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly. In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream.
Confetti Granola Bars 3 cups old-fashioned rolled oats 2 tablespoons unsalted butter, melted 1/2 cup slivered almonds, toasted 1/2 cup salted roasted cashews, chopped Nonstick cooking spray, for the pan 1/2 cup packed light brown sugar 6 tablespoons unsalted butter 1/4 cup honey 1 teaspoon kosher salt 1 teaspoon vanilla extract 1/2 cup multicolored sprinkles, plus 2 tablespoons for frosting 1/2 cup crushed animal crackers 2 cups store-bought vanilla frosting 2 tablespoons coconut oil, melted Instructions: For the base: Preheat the oven to 350 degrees F. Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and cashews. For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray. Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the 1/2 cup sprinkles and crushed animal crackers. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer. Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Line a baking sheet with waxed paper and set aside. Put the frosting in a microwave-safe bowl and microwave in 5- to 10-second intervals, stirring between each, until fluid but not too loose. Stir in the coconut oil. Dip the bottoms of the granola bars in the frosting, let the excess drip off and put on the prepared baking sheet to dry until the frosting is set, 3 hours or up to overnight. Store in an airtight container at room temperature for up to 5 days.
Breakfast for Dinner Pizza 3/4 cup shredded sharp Cheddar 1 large frozen sausage pizza 1 cup frozen shredded potatoes 1 or 2 eggs, cooked sunny-side up Chopped scallions, for garnish Instructions: Evenly distribute the cheese on top of the frozen pizza, then do the same with the shredded potatoes. Cook the pizza according to the instructions on the box. Check the pizza once the recommended cooking time is up, and add 3 to 5 minutes if the potatoes are not soft or the cheese is not completely melted. Remove and top with the fried eggs. Serve immediately garnished with scallions.
Fried Turkey Legs 1 quart buttermilk 2 tablespoons paprika 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne pepper Kosher salt and freshly ground black pepper 6 turkey drumsticks (about 4 1/2 pounds total) Vegetable oil, for deep-frying 2 cups all-purpose flour Instructions: In a large bowl or jumbo resealable plastic bag, combine the buttermilk, 1 tablespoon each of the paprika, garlic powder and onion powder, 1 teaspoon of the cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper. Add the turkey drumsticks and marinate in the refrigerator at least 2 hours and up to overnight. Preheat a tabletop deep-fryer or fill a large, wide pot with 3 inches of oil; heat the oil to 365 degrees F. Preheat the oven to 200 degrees F. Line a rimmed baking pan with paper towels and place a wire rack on top. In a large paper grocery bag, combine the flour with the remaining 1 tablespoon paprika, garlic powder and onion powder and 1 teaspoon cayenne, as well as 2 1/2 teaspoons salt and 1/2 teaspoon black pepper. Pat the turkey legs dry and add them to the bag. Fold the top of the bag to seal; shake vigorously to coat the turkey in the seasoned flour. Remove the turkey legs from the flour and shake off the excess. Fry the turkey in batches, turning occasionally, until deep golden brown, crispy and cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), about 16 minutes. Transfer the fried turkey to the prepared baking pan and keep warm in the oven while frying the remaining drumsticks. Return the oil to 365 degrees F between batches.