Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Tortilla Pizzas with Feta Cheese, Tomatoes, and Olives 4 (8inch) flour (wheat) tortillas 1 1/2 tablespoons olive oil 4 plum tomatoes, finely diced 12 black olives (such as Kalamata or oilcured olives) pitted and halved 1 medium zucchini, halved lengthwise and sliced paper thin 1/2 cup thin slivers red onion 4 teaspoons finely chopped oregano, or 2 teaspoons dried oregano Generous seasoning freshly ground black pepper 3 tablespoons fruity olive oil 8 ounces (1 1/2 cups) finely crumbled feta cheese Instructions: Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.) In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately
Potato and Smoked Salmon Kugel 1 cup chicken fat 1 onion, sliced 4 russet potatoes, peeled, grated, and liquid squeezed out 1 bunch dill, chopped Salt 1 pound sliced smoked salmon Instructions: Preheat oven to 350 degrees F. Brush an 8 by12 lasagna dish with 2 tablespoons of chicken fat. In a medium skillet over medium heat, add 1 tablespoon of chicken fat and onions, and saute for 2 minutes, or until translucent. Let onions cool. In a large bowl, mix potatoes, cooked onions, and dill together with remaining chicken fat and season with salt. Place mixture in lasagna dish and bake in the oven for 45 minutes to 1 hour, or until potatoes are tender in the center and crisp on top. Remove from pan and layer top with smoked salmon. Cut into 10 equal size portions and serve.
Orange-Lime Pie with Meringue Topping 18 sheets cinnamon graham crackers, broken up 1 stick unsalted butter, melted 4 large eggs, separated 1 14-ounce can sweetened condensed milk Zest of 1 lime Zest of 1 orange 1/4 cup fresh lime juic 1/4 cup fresh orange juice 1/4 cup sugar Instructions: Position a rack in the middle of the oven; preheat to 350 degrees F. Pulse the graham crackers in a food processor until crumbly. Slowly drizzle in the butter while pulsing until the crumbs are moist but still crumbly. Press the mixture into the bottom and up the side of an 8-inch springform pan using the bottom of a measuring cup, making sure the crust goes at least 1 inch up the side. Set aside. Whisk together the egg yolks, condensed milk, lime and orange zests and juices in a medium bowl. Pour into the crust and bake until the pie sets, 30 to 35 minutes. Let cool to room temperature. Position a rack in the middle of the oven and preheat the broiler. Whisk the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy. Slowly add the sugar until the meringue turns glossy. Increase the speed and continue whisking until the meringue holds medium-soft peaks and is glossy but not dry. Top the pie decoratively with the meringue. Broil in the middle of the oven until the meringue begins browning on top, about 3 minutes. Serve warm or let cool to room temperature.
Veggie Tortilla Pizza 1 tablespoon olive oil 1 medium zucchini, finely chopped 1 medium yellow squash, finely chopped 2 cloves garlic, minced 1/2 medium onion, finely chopped 1 package (10 count) low-carb whole wheat tortillas 3 ounces herbed goat cheese (optional) 1/2 cup shredded low-fat mozzarella 1 bunch fresh basil, chopped Salt and pepper to taste Instructions: Preheat oven to 375 degrees F. In a medium saute pan, heat oil, add veggies, garlic, salt and pepper and cook until just softened, about 6 to 8 minutes. Lay tortillas on a baking sheet and top each one with veggies, cheese and fresh basil. Bake for 8 to 10 minutes, or until cheese is melted.
Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms 1/2 cup pearl barley 1 1/2 cups canned vegetable broth 1 large poblano chili or green bell pepper 1 small red bell pepper 2 large plum tomatoes, seeded, chopped (about 1 cup) 1 cup fresh corn kernels 1/3 cup chopped fresh cilantro 1/4 cup chopped green onions 2 1/2 tablespoons fresh lime juice 2 tablespoons olive oil Nonstick olive oil spray 4 large portobello mushrooms, stemmed, dark gills scraped away 24 large spinach leaves Instructions: Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.) Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
Mojo Fries Nonstick spray 2 medium russet potatoes, scrubbed well 1/4 cup canola oil Kosher salt and freshly ground black pepper Zest of 1 lime 1 clove garlic, minced 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped fresh mint Pinch of red pepper flakes Instructions: Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray. Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking. Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.
Triple Mushroom Soup 1 tablespoon butter 1/2 cup chopped onion 2 cups coarsely chopped fresh shiitake mushrooms 1 cup coarsely chopped fresh button mushrooms 1 cup coarsely chopped fresh oyster mushrooms 1 teaspoon fresh minced ginger 3 tablespoons cornstarch 3 cups vegetable broth 1 cup half-and-half 1 1/2 tablespoons vegetable oyster-flavored sauce 1 tablespoon coarsely chopped cilantro 1 teaspoon coarsely chopped green onion 1 teaspoon sesame oil 1/8 teaspoon ground white pepper Enoki mushrooms, green onion slivers, cilantro leaves Instructions: Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.
Crudites Slaw with Honey-Mustard Dressing 4 cups leftover crudites, such as carrots, broccoli, celery, sugar sharp peas and cauliflower 1 tablespoon plus 1 1/2 teaspoons grainy mustard 1 tablespoon plus 1 1/2 teaspoons honey 1 tablespoon plus 1 1/2 teaspoons apple cider vinegar 3 tablespoons sour cream Kosher salt and freshly ground black pepper Instructions: Pulse the crudites in a food processor until chopped into about 1/4-inch pieces (some will remain a little bigger--that is okay). Combine the mustard, honey, vinegar, sour cream, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Add the chopped vegetables and toss well to coat. Transfer to a serving bowl.
Crispy Oven-Fried M-80 Chicken Wings 4 pounds chicken wings, drums and flats (wing tips not attached) 1 tablespoon baking powder 1 tablespoon plus 1 1/2 teaspoons kosher salt Nonstick cooking spray, for the rack 1/4 cup honey 1/4 cup chile sambal 2 tablespoons soy sauce 2 tablespoons apple cider vinegar 5 tablespoons unsalted butter, melted and warm 1/4 cup minced hot giardiniera, drained of oil Kosher salt and freshly ground black pepper Poppy seeds, for garnish Instructions: For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated. Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.) Preheat the oven to 425 degrees F. Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes. For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste. Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!
Easy Apricot Glazed Chicken One 5-to-6-pound roasting chicken, giblets removed Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter, softened 1 tablespoon chopped fresh parsley, optional 3 cloves garlic, finely chopped 1/4 cup apricot preserves 1 tablespoon Dijon mustard 1 teaspoon cider vinegar 1 cup chicken broth Instructions: Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken. Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken. Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil. Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.
Mixed Roasted Potatoes with Herb Butter 1 1/2 pounds russet potatoes 1 1/2 pounds red potatoes 1 1/2 pounds sweet potatoes Kosher salt 1 tablespoon canola oil Freshly ground black pepper 1/4 cup unsalted butter, room temperature 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Instructions: Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them. Preheat the oven to 400 degrees F. Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes. While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste. When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).
Apple Pie Bars 1 pound (4 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 4 cups all-purpose flour 1 1/2 teaspoons kosher salt 1/2 cup chopped walnuts 1 teaspoon ground cinnamon 1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 2 tablespoons freshly squeezed lemon juice 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 tablespoons (1/2 stick) unsalted butter Instructions: Preheat the oven to 375 degrees. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside. Reduce the oven to 350 degrees. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Stewed Pumpkin 3 tablespoons unsalted butter 1 1/2 pounds Calabaza (see Note), seeded, peeled, and cut into 3/4 inch chunks 1 large clove garlic, finely chopped 1/4 cup water 3 green onions, white, light green, and a little of the dark green part, finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon minced habanero chile, or to taste Instructions: Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm.
Mustard Roasted Pork Tenderloin with Armagnac, Rutabaga and Golden Beet 1/2 quart golden beet juice 1 quart rutabaga juice 1 1/4 cup pork glace (made from rich ham hock stock) 8 green cardamom pods 1 tablespoon lemon oil Salt and pepper to taste 2 medium golden beets, scrubbed and roasted until tender 1/2 medium rutabaga, roasted until tender 1 3-pound pork tenderloin 2 tablespoons toasted mustard seeds, lightly cracked 1 teaspoon extra virgin olive oil Salt and pepper, to taste 1/4 cup Armagnac 1/2 cup rutabaga and golden beet sauce 1 tablespoon sunflower seeds 2 sprigs sunflower sprouts Instructions: Reduce the golden beet juice to 1/4 cup or until it reaches the consistency of maple syrup. Reduce the rutabaga juice to 1/4 cup or until it reaches the consistency of maple syrup. It is essential to skim the foam from each juice as they reduce. Slowly add the golden beet to the rutabaga juice - this is important as the rutabaga juice is very tannic and the beet juice very sweet. It is easy to overpower the sauce with the sweetness of the beets. Once you have achieved a good balance, add the reduced pork glace and cardamom pods. Simmer until the flavors meld - about 2 minutes. Strain through a fine mesh strainer, then blend in lemon oil with an emersion blender. Season to taste with salt and pepper. Place the pre-roasted beets and rutabaga in a pre-heated 375 degree oven. Heat a medium saute pan over a medium flame. Season each tenderloin with salt and pepper. Roll the loins in the mustard seed and oil lightly. Add the tenderloins to the pan and sear each side. Transfer to a pre-heated 375 degree oven for 8 to 12 minutes, depending on the size of the tenderloin. For medium doneness, cook to an internal temperature of 140 degrees. Remove the tenderloins from the pan and rest 5 minutes before slicing. Place the pan back on the fire and deglaze with the Armagnac. Reduce the Armagnac until nearly dry, then add the rutabaga/golden beet sauce. Remove the beets and split in half. Remove the rutabaga and cut into wedges. Arrange the beets and rutabagas in the center of 2 hot plates. Slice each pork loin and arrange against the vegetables on each plate. Sauce each plate, sprinkle with sunflower seeds and top with sunflower sprouts.
Hines' Classic Burger 8 slices bacon 1 pound ground beef 1/4 cup chopped red onion 1 tablespoon chopped fresh cilantro 1/2 teaspoon seasoning salt, such as Lowry's Salt and freshly ground black pepper Salt and freshly ground black pepper 4 slices Cheddar 4 slices pepper Jack cheese 4 hamburger buns 12 pickle slices 4 leaves Bibb lettuce 4 slices tomato Mustard, mayonnaise and ketchup, for serving Instructions: Preheat the oven to 375 degrees F. Place the bacon in a single layer on a baking sheet and bake in the oven until crispy, about 15 minutes. In a large bowl, combine the beef with the red onions, cilantro and seasoning salt. Mix until just combined. Divide the mixture to form 4 patties. Sprinkle each patty with salt and pepper. Heat a grill or grill pan over high heat and grill the burgers to medium-well, about 5 minutes on each side. Top the burgers with 1 slice each of Cheddar and pepper Jack. Transfer the burgers to buns and top each with 2 slices of bacon, 3 pickles, a lettuce leaf and a tomato slice. Serve with mustard, mayo and ketchup.
Linzer Cookies 1/4 cup (1 1/2-ounces) hazelnuts 1/2 cup (2 1/2 ounces) whole unblanched almonds 1/4 cup granulated sugar, plus 1/4 cup, plus 2 tablespoons 1 tablespoon ground cinnamon 2 cups plus 4 tablespoons unbleached pastry flour or unbleached all-purpose flour 4 extra-large eggs, hard-boiled 8 ounces (2 sticks) unsalted butter, chilled and cut into 1-inch cubes 1 teaspoon lemon zest, finely chopped (from about 1/2 lemon) 1 teaspoon pure almond extract Powdered sugar, for dusting 1 cup raspberry jam Instructions: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Spread the hazelnuts and almonds on a baking sheet and toast in the oven until lightly browned, about 10 to 12 minutes. Shake the pan halfway through baking to ensure that the nuts toast evenly. Allow the nuts to cool. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. In the bowl of a food processor fitted with the steel blade, combine the hazelnuts and almonds with 1/4 cup of the sugar and the cinnamon, and process until it's the consistency of a fine meal. Add the flour and pulse a few times to combine. Separate and discard the whites of the eggs. Push the egg yolks through a fine-mesh sieve, scraping the yolks off the bottom of the sieve and into the flour mixture. Pulse on and off a few times to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and lemon zest on low 2 to 3 minutes, until softened. Add the remaining sugar and mix on medium, 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the almond extract and mix to combine. Turn the mixer off, add the nut mixture, and mix on low until just incorporated. Turn the dough out onto a lightly floured work surface and flatten into a rectangle, about 1-inch thick. Wrap in plastic and chill until firm, 1 to 2 hours or overnight. Divide the dough in 1/2 and return one 1/2 to the refrigerator. On a lightly floured surface, roll the dough out to 1/8-inch thickness, flouring the surface of the dough as necessary. Using the shaped cutter, cutting as closely together as possible, cut out the cookies. Place them 1-inch apart on 1 to 2 parchment-lined baking sheets to chill until firm, 30 to 45 minutes. Set the scraps aside. Roll and cut out the remaining dough in the same manner. Gather all the scraps together, chill, roll, and cut to make the tops. Using the small cutter, cut out the center s of 1/2 of the cookies and chill until firm, 30 to 45 minutes. Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees F. Bake for 15 to 20 minutes, until firm to the touch and lightly browned, rotating the baking sheets halfway through to ensure even baking. The cookies with the holes may bake more quickly than the others. Allow to cool and dust the perforated cookies with powdered sugar. Flip over the cookies without holes, placing the darker side of the cookie underneath. Spoon about 1 1/2 to 2 teaspoons of the raspberry jam into the center. Place the perforated cookies, powdered sugar side up, on top of the jam, matching up the edges and pressing gently to spread the jam.
Turkey Meatballs with Spaghetti Squash in Tomato Sauce 2 cloves garlic, minced 2 pounds spaghetti squash 3 tablespoons olive oil 1 onion, chopped One 16-ounce can San Marzano diced tomatoes One 16-ounce can San Marzano tomato sauce 2 pounds ground turkey meat 1 loaf Italian bread, chopped 1 cup milk 1 cup grated Parmesan 1 bunch fresh basil, large stems removed, chopped 1 bunch fresh parsley, chopped Vegetable oil, for frying Instructions: Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds. Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size. Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs. Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through. Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.
Moroccan Couscous 1 cinnamon stick 1 teaspoon black peppercorns 1/2 teaspoon white peppercorns 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon whole allspice 1/2 teaspoon whole cloves 2 cardamom pods 1 teaspoon ground ginger 1 teaspoon turmeric 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly grated nutmeg Kosher salt 3 tablespoons unsalted butter Large pinch of saffron (optional) 2 1/4 cups (12 ounces) whole-wheat couscous 3 cups low-sodium chicken broth, warmed 1 to 2 teaspoons fresh lemon juice Instructions: Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish. Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
Lamb Chops with Greens and Crispy Orecchiette Pasta with Walnut-Rosemary Pesto Salt 1 pound orecchiette pasta 1 1/2 cups walnuts 7 to 8 stems rosemary, 1/4 to 1/3 cup leaves, loosely packed 2 cloves garlic, cracked from skin Black pepper 3 tablespoons plus 1/3 cup extra-virgin olive oil, divided 1/2 to 3/4 cup grated Parmigiano-Reggiano 4 shoulder lamb chops, bone-in, 8 to 10 ounces each 2 tablespoons butter Grated nutmeg, to taste 1 red onion, thinly sliced 2 large heads kale, dinosaur kale or chard, chopped 2 to 3 tablespoons aged balsamic vinegar Instructions: Bring water to a boil for pasta, salt water and cook to al dente. Toast walnuts in a dry skillet over medium heat until golden and fragrant, a few minutes then cool. Add the nuts to a food processor with rosemary, 1 clove garlic, salt and pepper and turn processor on. Stream 1/3 cup oil into food processor to form pesto then scrape into a bowl and stir in about 3/4 cup grated cheese. Rub chops with cut clove of garlic then season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chops and cook 4 minutes each side for medium rare doneness. While lamb cooks, drain pasta and return pot to heat. Add 1 tablespoon oil and butter in pasta pot and melt over medium heat. Place the pasta back in the pot and crisp 4 to 5 minutes, toasting the pasta. Season the pasta with salt and pepper and a little nutmeg. Remove lamb from skillet and cover with foil to let meat settle. Heat remaining 1 tablespoon oil over medium-high to high heat. Add onions and greens and sear them. Season the greens with salt and pepper and wilt down, 3 to 4 minutes. Add vinegar and turn greens to coat in vinegar. Serve a chop alongside greens. Top greens with toasted pasta and drizzle some pesto over everything.
Sausage and Clam Soup 2 tablespoons extra-virgin olive oil 8 ounces hot Italian sausage, thinly sliced 1 small onion, chopped 3 cloves garlic, minced 1/2 to 1 teaspoon red pepper flakes 1 6-ounce can (3/4 cup) frozen orange juice concentrate, thawed 1/2 bunch kale, trimmed and roughly chopped 1 28-ounce can whole peeled tomatoes 1 14-ounce can white beans, drained and rinsed 16 littleneck clams, scrubbed 1 to 2 tablespoons white wine vinegar Crusty bread, for serving Instructions: Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes. Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes. Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.
Broccoli Stalk Salad with Goji Berries and Bacon 6 cups cut broccoli stalks 1 cup sliced almonds 1 cup cooked bacon, loosely chopped 1 cup shredded carrots 1 cup thinly sliced red onions 2 tablespoons goji berries 1/3 cup grade B maple syrup 3 tablespoons whole-grain Dijon mustard 2 tablespoons chopped shallots 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt Instructions: Peel the broccoli stalks, then cut lengthwise into thin slices using a mandoline. In a bowl, toss together the broccoli, almonds, bacon, carrots, onions and goji berries. In a blender, combine the maple syrup, mustard, shallots, vinegar, oil, pepper and salt until smooth. Add the vinaigrette to the salad and toss to coat.
Grilled Sheet Pan Paella 5 cups low-sodium chicken broth 1/2 teaspoon saffron 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 links precooked chorizo (about 12 ounces), cut into 1-inch chunks 1 medium onion, chopped 1 red bell pepper, chopped Kosher salt 2 cloves garlic, chopped 2 cups long-grain rice 1 1/2 pounds mussels, scrubbed 1 pound large shrimp, peeled and deveined, tails on 1/2 cup frozen peas, thawed 4 scallions, chopped 1/2 cup chopped fresh flat-leaf parsley Instructions: Prepare a grill for medium heat. Put a rimmed sheet pan on the grill to preheat. Pour the broth into a small saucepan and bring to a simmer over low heat. Add the saffron and keep hot. When the grill is preheated, add the olive oil to the sheet pan. Add the chorizo and cook, tossing occasionally, until browned on the edges, 2 to 3 minutes. Add the onion and bell pepper and sprinkle with some salt. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook, 30 seconds. Add the rice and stir to coat the rice in the oil. Spread the rice with the back of a wooden spoon to make a flat even layer. Add the broth and adjust the heat so the edges are just simmering. Cover with a second inverted sheet pan, making sure the edges line up to create a tight seal. Weight the sheet pan down with the saucepan or a cast-iron skillet. Close the grill and let the rice simmer for 18 minutes. (If your grill has a thermometer, try to keep it between 350 and 375 degrees F.) Check the rice. It should be cooked but still rather al dente. If not, give it a stir and cook a few more minutes. Uncover the grill and increase the heat to medium-high. Scatter the mussels and shrimp over the rice. Cover the grill and cook until the mussels just begin to open, 5 to 7 minutes. (This requires some attention: the rice should crust at the edges but not burn. Stir so that you can look at the rice to make sure, and adjust the heat accordingly.) Scatter the peas and scallions over the top. Cover and grill, checking occasionally, until the mussels and shrimp are cooked through, 8 to 12 minutes more. Drizzle the paella with olive oil and garnish with the parsley.
Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles 1 egg, lightly beaten Sea salt 1 cup sweet baby peas, frozen or fresh 2 bunches baby carrots, trimmed and peeled with a little stem left on 1 pound sea scallops Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available) 1/2 bunch fresh flat-leaf parsley, for garnish 2 shallots, sliced 2 cups dry white wine 1 cup white wine vinegar 8 sprigs fresh thyme 2 bay leaves Kosher salt and freshly ground black pepper 1/4 to 1/2 cup heavy cream 2 sticks unsalted butter, cut into cubes and chilled 2 tablespoons freshly chopped chives Instructions: Preheat oven to 350 degrees F. Begin by baking the puff pastry \cups\. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a \cup\. Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the \tops\ of the \cups\ and lay bases out on plates. While the \cups\ are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside. Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside. Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels. Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through. To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately.
Toasted Spice Rub Almonds 1 pound shelled almonds, preferably unsalted 2 tablespoons unsalted butter 2 teaspoons sea salt, preferably gray salt 3 tablespoons Toasted Spice Rub, recipe follows 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1-ounce) pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: Preheat oven to 350 degrees F. Blanch the almonds in boiling water, until the skins peel off. Melt the butter in a large ovenproof skillet over moderate heat and cook until it turns light brown and smells nutty. Add the almonds and salt and cook, stirring occasionally, over moderate heat until the almonds begin to color, about 5 minutes, coat and toss in the spice mix thoroughly. Transfer the skillet to the oven and bake until the almonds are medium-brown, about 15 minutes. Remove from the oven, taste for flavor, add more spice mix or salt, if necessary. Return to the oven for another 5 minutes. Transfer the nuts to a sheet pan; they will crisp as they cool. Store the cooled almonds in an airtight container at room temperature. (See Cook's Note) Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Taste your chili powder and, if too spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
Cinnamon Sugar Graham Cupcakes 3 1/4 cups cake flour, sifted 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup graham cracker crumbs 1/2 cup brown sugar 1/4 cup unsalted butter, melted 1 cup or 2 sticks unsalted butter, room temperature 1 1/2 cups sugar 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature 2 teaspoons Madagascar bourbon vanilla extract 2 1/2 tablespoons ground cinnamon 1 1/3 cups whole milk, room temperature Cinnamon Sugar Graham Cream Cheese Icing, recipe follows 1/2 cup graham cracker crumbs 1/2 cup brown sugar 1/4 cup unsalted butter, melted 1 (8-ounce) package cream cheese, room temperature 1/2 cup unsalted butter, room temperature 1 teaspoon Madagascar bourbon vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon salt 2 cups confectioners' sugar, sifted Graham cracker crumbs, for garnish Cinnamon sugar graham crackers, for garnish Ground cinnamon, for garnish Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners. Sift together the cake flour, baking powder, and salt into a bowl, and set aside. Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl. With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting. Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon. Yield: approximately 3 1/2 cups
Pepper Caponata 4 red bell peppers, halved and seeded 1/2 cup extra-virgin olive oil, plus more, for drizzling Kosher salt and freshly ground black pepper 1 small onion, chopped 1/4 cup raisins 2 tablespoons drained brined capers 2 tablespoons balsamic vinegar 2 cups arugula Instructions: Position an oven rack in the top third of the oven and preheat the broiler. Put the red peppers on a baking sheet. Drizzle with a little oil and rub to coat the peppers lightly; season with salt and black pepper. Broil skin-side up until blackened. Transfer to a bowl, cover and let steam until cool, at least 15 minutes. Discard the skins and cut into chunks. Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 8 minutes. Remove from the heat; add the peppers, raisins, capers and vinegar and toss to combine. Season with salt and black pepper. Toss with the arugula and serve.
Buffalo Puppies 3 ounces cream cheese 1/2 cup mayonnaise 1/4 cup crumbled strong blue cheese, such as Maytag blue 2 ribs celery, finely chopped (about 1 cup), plus extra ribs cut into sticks for serving 1 tablespoon unsalted butter 48 cocktail hot dogs 1/4 cup hot pepper sauce, plus extra for drizzling, such as Frank's 24 slider potato rolls 1/4 cup finely chopped red onion 1 cup blue potato chips, crushed with your hands Instructions: Combine the cream cheese, mayonnaise and blue cheese in a small saucepan. Cook over medium heat until smooth, stirring frequently, about 3 minutes. Set aside to cool slightly, about 5 minutes, and then stir in the celery. Heat the butter in a large skillet over medium heat until melted. Add the hot dogs and cook until heated through, stirring occasionally, 5 minutes. Stir in the hot sauce and cook until the hot dogs are coated, 1 to 2 minutes. Slice vertically through each potato bun, about halfway through so it resembles a top-split hot dog bun, and place 2 buffalo dogs in each. Top with 1 to 2 teaspoons of the blue cheese sauce, a drizzle of hot sauce (as spicy as you like it), some red onions and crushed blue chips. Serve the sliders with any extra blue cheese sauce and celery sticks on the side for dipping.
Tuna Puttanesca Salt 1 pound penne pasta 3 tablespoons EVOO, extra-virgin olive oil 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well 6 large cloves garlic, finely chopped 1/2 to 1 teaspoon crushed red pepper flakes A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped 3 tablespoons capers, drained 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano) A generous handful fresh flat leaf parsley leaves, chopped 2 teaspoons lemon zest Fresh ground black pepper Crusty bread Instructions: Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente. Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.
Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish 3 tablespoons unsalted butter 1 large yellow onion, finely chopped Kosher salt 2 tablespoons apple cider vinegar 1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs) 3 tablespoons light brown sugar 4 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 cup dried cranberries, chopped 2 large sweet potatoes 1 russet potato 3 large carrots 1 large yellow onion 2 cups all-purpose flour 1 teaspoon baking powder 2 large eggs, beaten Kosher salt Vegetable oil, for frying 1 cup sour cream Instructions: For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes. Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes. For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt. Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready. Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet. Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.
Vega Margarita 1 lime wedge Sea salt, for the rim, optional 2 ounces reposado tequila, preferably a top shelf brand 1 1/2 ounces freshly squeezed lime juice 1 ounce orange-flavored liqueur, such as Grand Marnier 1/2 ounce agave syrup Ice cubes, for shaking and serving Instructions: Make a vertical slice into the lime wedge pulp so that it sits nicely on the rim of a cocktail glass and slide it around the rim to lightly coat it in lime juice. Dip the rim of the glass in sea salt, if using, and tap off any excess. Reserve the lime wedge. Add the tequila, lime juice, Grand Marnier, agave and a handful of ice cubes to a cocktail shaker. Cover and shake vigorously for 15 seconds. Fill the garnished glass with ice cubes and strain the margarita directly into the prepared glass. Garnish with lime the wedge.
Pithiviers 1 3/4 cups flour 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons unsalted butter, softened 1/2 cup plus 1 tablespoon iced water 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter 1/2 cup plus 1 tablespoon granulated sugar 1 cup sliced almonds, blanched 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened 1 egg 1 egg yolk 2 tablespoons rum 1 teaspoon vanilla extract Instructions: Combine flour, cornstarch, salt, and butter in a large bowl. With your fingertips, mix until a coarse meal forms. Add the water, all at once, and knead by hand until a ball forms. Transfer to a bowl of an electric mixer with a dough hook and knead until smooth and moist, about 5 minutes, or knead by hand about 15 minutes. Press dough into a 6 by 4 inch rectangle. Wrap with plastic and chill 4 hours or overnight. Soften butter block with your hands or with an electric mixer until pliable enough to roll like doughnut not too soft. The key to rolling butter and dough is they must be warm enough to roll, but not warm enough to combine. The two parts should always remain separate. On a floured board, roll cold dough, from center out, to form a 9 by 6 inch rectangle, keeping the thickness uniform, about 1/2inch thick. Align dough so the length is parallel to the counter. Imagine the dough divided in thirds along its width and spread butter over middle and right thirds, leaving a 1/2 inch margin uncovered on all sides. Fold dough in thirds, first left over middle, then right over left. Press edges together to seal in butter and press out any air. Turn folded dough clockwise a quarter turn. You have now completed one turn. To make second turn, roll dough out again to a 9 by 6 inch rectangle. Fold in thirds again. As a reminder of turns completed, press 2 dots in dough with your fingertips. Wrap in plastic and chill 1/2 hour. Roll, fold, and turn dough two more times. Press the dough with four dots, wrap, and chill 1/2 hour. Repeat the same procedure 2 more times, for a total of 6 turns. Wrap well in plastic and store in refrigerator overnight. Puff pastry may be frozen as long as 3 weeks. To make almond cream, process sugar and almonds in a food processor until fine. Add butter, 1 tablespoon at a time, processing after each addition until smooth. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to assemble. The almond cream may be made up to 4 days in advance. 1 egg, lightly beaten Divide puff pastry in half. On a lightly floured board, roll each piece to a 10 inch square. Set aside in refrigerator 1/2 hour. After chilling, assemble tart on a sheet pan lined with parchment paper. Lightly roll each piece so it returns to a 10inch square. Place one pastry square on pan. Mound softened almond cream in a 5 inch circle about 2 inches high in center of square. Brush egg on exposed pastry. Place second pastry square over almond cream, so corners align. Pressing out from center to release any air, seal in cream by pressing together top and bottom pastry. Cut a small hole in center of top layer using a paring knife. Press out excess air. Chill an additional hour or, preferably, overnight. Preheat oven to 425 degrees F. Place in a 10 inch round bowl over tart and, using a sharp paring knife, trim excess pastry to form a 10 inch circle. Do not drag knife. Press edges again to seal and carefully brush top with egg. Using a paring knife, make a pinwheel pattern by scoring dough from center out. Bake, on lined sheet pan, 20 minutes. Reduce heat to 350 degrees F and bake an additional 1/2 hour. Serve immediately.
Vegetable Stock 2 tomatoes 1 onion, peeled 1 leek, trimmed and washed 2 shallots, peeled 4 garlic cloves, peeled 2 celery ribs, washed 1 carrot, trimmed and peeled 6 corn cobs, without kernels (optional) 1 parsnip, trimmed and scrubbed (optional) 1 fennel bulb (optional) 1 gallon water 1 small bunch parsley 1 small bunch fresh thyme or 1 teaspoon dried 2 bay leaves 3 whole cloves 2 tablespoons cracked black pepper 2 tablespoons salt, or to taste Instructions: In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.
Chicken Stir Fry 2 Tbsp. Mrs. Dash® Original Seasoning Blend 2 Tbsp. peanut oil 2 garlic cloves, slivered 2 tsp. ginger, grated 3 scallions cut into 1 inch lengths, white and green parts 2 boneless, skinless chicken breasts, cut into 1/4 inch wide strips Instructions: Low-Sodium Recipe 1. Heat an 8 inch sauté pan or wok over medium heat. 2. Add 1/2 Tbsp. of oil and toss with garlic, ginger and scallions. Stir fry quickly and remove to a bowl. 3. Add remaining 1 Tbsp. of oil to pan. Stir fry chicken strips until cooked through. Add reserved partially cooked vegetable mix, Mrs. Dash and finish cooking all together.
(Web Exclusive) Round 2 Recipe: Oven Baked Fried Chicken 1 cup buttermilk 1 tablespoon hot sauce 2 chicken legs 2 chicken thighs 2 chicken wings 2 cups panko breadcrumbs 1 tablespoon poultry seasoning Salt and freshly ground black pepper Instructions: In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes. Preheat oven to 350 degrees F. In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.
The Hurricane Port-A-Shrimp 6 ounces 51/60 gulf shrimp, peeled and deveined One 5-inch portabella mushroom cap 2 ounces garlic butter (homemade or store-bought) 1 tablespoon grated Parmesan Salt and ground pepper 1 to 2 slices garlic bread, for serving Instructions: Remove the woody stem from and wash the Portabella Mushroom. Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove. Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter. Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.
Salmon Kushiyaki 1/4 cup mirin 1/4 cup sake 1/4 cup packed light brown sugar 1/4 cup light miso 1 1/2 pounds center-cut, skin-on salmon, trimmed and cut into 1-inch cubes 6 shiitake mushrooms, stemmed and quartered Vegetable oil, for the grill grates Kosher salt Furikake or shichimi togarashi, for serving Instructions: Soak four 10-inch bamboo paddle skewers in water for 30 minutes. Meanwhile, combine the mirin and sake in a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, add the brown sugar and cook, whisking until dissolved, 1 to 2 minutes. Add the miso and whisk until dissolved, 1 to 2 minutes. Let cool, then remove 1/4 cup and set aside for brushing. Pour the remaining marinade over the salmon cubes in a baking dish, tossing to coat. Cover and refrigerate the salmon and reserved marinade for at least 6 hours and preferably overnight. Prepare a grill for medium-high heat. Lightly coat the hot grates with vegetable oil. Remove the salmon from the marinade and blot dry with a paper towel. Thread each skewer with 5 to 6 pieces each of salmon and shiitake, alternating between the two and piercing the salmon through the flesh and out the skin side. Place the skewers on the grill and lightly sprinkle each with salt. Grill for 1 minute on each side (so they cook evenly). Continue to grill, turning continuously, until the shiitake are tender and the salmon is browned and cooked through, about 10 minutes more. Brush some of the reserved 1/4 cup of miso marinade all over each skewer. Grill until the glaze is slightly caramelized, 2 to 3 minutes. Remove from the grill and sprinkle with furikake or togarashi.
Beer Batter for Fritters 1 cup all-purpose flour 1/4 teaspoon salt 1 cup flat beer 2 teaspoons vegetable oil 2 medium egg whites, beaten until they hold stiff peaks Instructions: Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites.;
Vegetable Fritto Misto with Lemon Mayonnaise 1 1/2 cups all-purpose flour 2 teaspoons fine sea salt 1 teaspoon ground black pepper Vegetable oil, for frying 1 small cauliflower, cut into 1-inch florets 4 ounces green beans, halved 1 fennel bulb, trimmed and sliced into 1-inch pieces 1 cup garbanzo beans, drained and rinsed 1 lemon, cut into 1/4-inch slices 1 cup mayonnaise 2 tablespoons fresh lemon juice (from about 1/2 lemon) Instructions: For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dredge the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the flour. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels. For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl. Arrange the fritto misto on a platter and serve with the lemon mayonnaise.
Brainwash Flat-Iron Chicken Sandwich 4 chicken breasts, trimmed of fat 4 cups Chicken Marinade, recipe follows 4 tablespoons Walnut Pesto, recipe follows 4 fresh panini rolls, sliced 8 tablespoons Chipotle Aioli, recipe follows 4 slices tomato 8 slices Monterey Jack Cheese 4 tablespoons Three-Onion Marmalade, recipe follows 2 jalapeno peppers 2 limes, juiced 1/8 cup chopped Italian parsley leaves 1 1/2 tablespoons minced garlic 1 cup olive oil 1/4 cup walnuts 1/4 cup packed fresh basil leaves 1/4 teaspoon minced garlic 1 1/2 tablespoons Parmesan 1/8 teaspoon kosher salt 1/4 cup olive oil Preheat oven to 350 degrees F. 1/2 cup good-quality mayonnaise 1/4 teaspoon crushed garlic 1 tablespoon chipotle puree, see Cook's Note* 1 tablespoon olive oil 1 teaspoon minced garlic 1/4 yellow onion, julienned 1/4 red onion, julienned 1/2 tablespoon chopped jalapeno pepper 1 tablespoon brown sugar 1 1/2 tablespoons balsamic vinegar 2 green onions, thinly sliced Instructions: Marinate chicken overnight in the refrigerator in the Chicken Marinade. Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through. While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices. Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli. Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight. Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes. Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside. Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately. In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes. Add the yellow and red onions and cook until wilted. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes. Add the green onions and cook for 2 minutes. Remove from the heat and set aside.
Inca Red Quinoa Salad with Sweet Apple Chicken Sausage 1/2 cup red onion, finely chopped 1/2 cup red pepper, diced 1/4\ 1 tbsp fresh mint, chopped (reserve leaves for garnish) 2 tbsp balsamic vinegar 1/2 cup pomegranate juice 3 tbsp extra virgin olive oil 2 tbsp honey 4 tsp Dijon mustard 1 tsp orange peel, freshly grated 1/4 tsp salt 1/4 tsp black pepper, ground 2 navel oranges, trim peel and membrane and cut into round slices Cooking spray, extra virgin olive oil 12 oz em al fresco /em Sweet Apple Chicken Sausage, fully cooked 2 cups water 1 cup Inca Red Quinoa, dry 1 cup baby beets*, cooked & quartered Instructions: Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat. Meanwhile, bring the water to a boil in a medium sauce pan, add the Inca Red Quinoa and cook slightly according to package instructions. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint. In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well. Slice the browned sweet apple chicken sausage 1/4\ on the diagonal, and toss with the quinoa salad. Chill or serve immediately Arrange with the orange slices and garnish with fresh mint.
Cardamom-Orange French Toast 1 1/2 cups whole milk 4 large eggs 1 tablespoon light brown sugar 1 teaspoon lightly packed orange zest 1/2 teaspoon vanilla extract 1/2 teaspoon ground cardamom 1/2 teaspoon kosher salt 8 (1-inch thick) slices sweet batard or brioche 3 or 4 tablespoons unsalted butter (1/2 stick) Honeyed Strawberries, recipe follows 1 tablespoon honey 1/2 vanilla bean, split lengthwise and seeds removed 1/4 cup freshly squeezed orange juice 1 pound strawberries, hulled, and halved lengthwise Instructions: In a large bowl, whisk together milk, eggs, sugar, orange zest, vanilla, cardamom, and salt until eggs are broken up and evenly combined. Soak 3 bread slices in egg mixture turning once, until soaked through, about 4 minutes total. Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. When butter foams, place 3 pieces soaked bread in the pan and cook until browned, about 2 minutes per side. Repeat with remaining bread. Serve topped with Honeyed Strawberries. Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.
Soft-Shell Crab BLTs 1/2 cup mayonnaise 2 tablespoons Dijon mustard 4 teaspoons horseradish 1 1/2 teaspoons fresh lemon juice 1 teaspoon hot sauce 1/4 teaspoon Worcestershire sauce 6 slices bacon 1/2 cup instant flour (such as Wondra) 1 tablespoon Old Bay Seasoning, plus more for sprinkling 4 large soft-shell crabs (4 to 6 ounces each) or 8 small crabs (about 2 ounces each), cleaned Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 8 slices white sandwich bread, toasted Lettuce leaves and sliced tomato, for topping Pickles, for serving Instructions: Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use. Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate and break the slices in half. Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides. Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\u2013lined plate and sprinkle with more Old Bay. Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.
Lemon Pepper Chicken Wings Canola oil, for frying 36 chicken drumettes Salt and freshly ground black pepper Seasoning salt 2 tablespoons chopped fresh parsley leaves 2 cups yellow mustard 3 cups all-purpose flour 2 lemons, juiced Lemon-pepper seasoning 1 (30-ounce) jar mayonnaise 1 lemon, zested and juiced Salt and freshly ground black pepper Instructions: Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F. Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes. Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce. Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Shrimp Marinara over Linguine 1 pound linguine pasta 2 teaspoons olive oil 2 shallots 2 cloves garlic 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes One 15-ounce can diced tomatoes One 15-ounce can tomato sauce 1 pound large shrimp, peeled and deveined Wilted Mustard Greens with Brown Sugar, recipe follows 2 teaspoons olive oil 2 teaspoons Pre-Chopped Garlic, recipe follows 1 tablespoon brown sugar 1 bunch mustard greens, chopped 2 tablespoons water Salt and ground black pepper 1 head garlic, peeled Olive oil, to cover Instructions: Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week). In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
Fudge Cake with Stout Glaze Nonstick cooking spray 16 tablespoons (2 sticks) unsalted butter, softened 2 cups granulated sugar 1 cup coffee, warm 2 large eggs 2 cups all-purpose flour 3/4 cup Dutch Process unsweetened cocoa powder, preferably Double Dutch Dark Cocoa powder 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 cup sour cream 1 teaspoon almond extract 1 cup heavy cream 8 ounces bittersweet chocolate, chopped 1/4 cup confectioners¿ sugar 1/4 cup stout Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth. Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet. For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners¿ sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature.
Crispy Air-Fryer Tofu One 1-pound block extra-firm tofu 2 tablespoons low-sodium soy sauce or tamari 2 tablespoons toasted sesame oil or vegetable oil 1 teaspoon rice or white wine vinegar 1 teaspoon honey Kosher salt 3 tablespoons mayonnaise Kosher salt 1 scallion, thinly sliced Chili oil or Asian hot sauce Instructions: For the tofu: Drain the tofu and wrap in a clean kitchen towel (see Cook's Note). Place it on a plate or in a baking dish and top it with a skillet. Add canned goods to the skillet to serve as weights and let press for 15 minutes to remove excess water. Cut the tofu into 3/4- to 1-inch cubes, Whisk the soy sauce, sesame or vegetable oil, vinegar, honey and a large pinch of salt together in a medium bowl. Remove 1/2 teaspoon to a small bowl for the dipping sauce if making. Add the tofu cubes to the remaining mixture and toss gently until the tofu has absorbed all the marinade. Let sit at room temperature for 15 minutes. Preheat a 3.5-quart air fryer to 375 degrees F. Arrange the tofu cubes in a single layer in the air-fryer basket. Cook, shaking the basket a few times for even cooking, until the tofu is deep golden brown and crispy, 15 to 20 minutes. For the dipping sauce if using: Meanwhile, add the mayonnaise, 1 teaspoon water, a pinch of salt and most of the scallion to the reserved marinade and mix together. Sprinkle with remaining scallion and drizzle with chili oil. Serve the crispy tofu with the dipping sauce or as desired.
Fish and Chips with Tartar Sauce Vegetable oil 3 cups dry wheat breakfast cereal squares 1 cup all-purpose flour 1 packet garlic ranch dressing mix 1/8 teaspoon salt 1 pound Halibut fillets cut into 3 by 1-inch strips 2 eggs, lightly beaten Chips, recipe follows Tartar Sauce, recipe follows 1/4 cup sweet relish 1 cup mayonnaise 1 teaspoon yellow mustard 1/2 lemon, juiced Salt and pepper Instructions: Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F. Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside. In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets. Serve with tartar sauce and seasoned chips. In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.
Warm French Lentils 2 tablespoons plus 1/4 cup good olive oil 1 leek, white and light green parts, sliced 1/4-inch thick 2 carrots, scrubbed and 1/2-inch diced 1 teaspoon minced garlic 1 cup French green Le Puy lentils 1 whole onion, peeled and stuck with 6 whole cloves 1 white turnip, cut in half 1 teaspoon unsalted butter 4 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter. Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.
Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies 4 cups whole-wheat pastry flour 3 teaspoons baking powder 2 pinches salt 2 cups granulated sugar 2 Meyer lemons, zested and juiced 1/2 cup extra-virgin olive oil 6 eggs Candied Pansies, recipe follows 4 tablespoons finely chopped fresh rosemary leaves Pansy petals 1 egg white, beaten 1 cup sugar Instructions: Preheat the oven to 375 degrees F. Mix the flour, baking powder, and salt in a large bowl and set aside. In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies. Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize. Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color.
Spicy Italian Sausage and Cheese Bread 1 recipe Basic Pizza Dough, recipe follows, or storebought refrigerated pizza dough from a can or tube 2 tablespoons yellow cornmeal 1 tablespoons olive oil 3/4 pound mild Italian sausage, remove from the casings 1 cup diced yellow onions 1 teaspoon chopped garlic 1/2 teaspoons crushed red pepper flakes 3 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves 1 1/2 cups shredded mozzarella 1 egg plus 2 teaspoons water, beaten together 1 cup warm (110 degrees F) water 1 (1/4-ounce) envelope active dry yeast 1 teaspoon sugar 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil 3 cups bleached all-purpose flour 1 teaspoon salt Instructions: Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan. Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely. Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash. Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm. In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.
Crab Cake Medalions 1/4 pound fresh crabmeat 1 tablespoon chopped capers 2 tablespoons bread crumbs 1 tablespoon grainy mustard Sea salt 1 teaspoon all-purpose flour 1 tablespoon chopped Italian parsley leaves 2 tablespoons olive oil Lemon wedges, for garnish Instructions: Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge.
One-Pot Cheeseburger Macaroni 2 tablespoons vegetable oil 1 large onion, diced 2 cloves garlic, minced 1 tablespoon chili powder 1/2 teaspoon smoked paprika Pinch crushed red pepper flakes, optional Kosher salt and freshly ground black pepper 1 pound ground beef, 80/20 2 tablespoons tomato paste 1 tablespoon Dijon mustard 5 cups low-sodium chicken stock or broth 10 ounces elbow macaroni 2 cups shredded Cheddar, about 8 ounces 4 ounces cream cheese 1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional Instructions: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Home Again Honey Glazed Brisket 1 (4-pound) beef brisket 1 tablespoon Irvine Spices Smokey Rotisserie Seasoning 1 tablespoon garlic powder 2 teaspoons salt 1/2 to 1 teaspoon ground black pepper 1/2 cup barbecue sauce (your choice) 1/2 cup brown sugar 1/4 to 1/2 cup honey Instructions: Rinse brisket and dry well with paper towels. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing over entire surface of brisket. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (4 to 6 hours for a 4-pound brisket). Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket. Just before serving, glaze with honey and serve family style.
Seared Ahi Tuna with Ginger Beets and Seaweed Salad 1 (4-ounce) Ahi tuna steak 2 ounces Ginger Beets, recipe follows 2 ounces Seaweed Salad, recipe follows 1 quart roasted beets, peeled and diced 2 cups diced red onions 2 cups peeled and diced carrots 1/2-ounce fresh ginger root, peeled and julienned 8 fluid ounces Nama Shoyu (can be found in specialty organic markets) 10 drops ginger concentrate 1/2 tablespoon minced garlic 1/2 tablespoon olive oil Freshly ground black pepper 2 ounces kelp noodles, cooked according to package directions and chilled 2 ounces seaweed (recommended: Hiyashi Wakame) Lime wedge, for garnish Instructions: Heat a small saute pan over medium-high heat. Add the tuna steak, flat side down, to the pan and sear the tuna to medium rare, approximately 3 to 4 minutes. The center should remain very pink. Serve with Ginger Beets and Seaweed Salad. Combine all ingredients in a stainless steel bowl. Season with pepper, to taste. Cover and refrigerate until ready to serve. Place the kelp noodles on the serving plate. Place the seaweed on top of the noodles and garnish with a lime wedge.
Spicy Spreadable Cheesecake 2 cups flaky butter crackers 4 tablespoons butter, melted 6 ounces sharp cheddar 1 teaspoon lime zest 1 tablespoon flour 2 tablespoons cornstarch 1 tablespoon lime juice 24 ounces cream cheese 2 large eggs 1/2 cup minced white onion 1 tablespoon horseradish 1 1/2 teaspoons hot red pepper sauce 1/2 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup sour cream 1 1/2 cups sour cream 2 tablespoons lime juice 1 teaspoon lime zest 1 tablespoon sugar 1/4 teaspoon hot red pepper sauce Shredded cheddar Tomatoes Green Onions Salsa, optional Crackers Tortilla Chips Instructions: For the crust: Crush the butter crackers and mix with melted butter. Press into a 9-inch spring-form pan. For the Filling: Finely shred cheddar, add lime zest. Toss cheese mixture with flour and cornstarch; set aside. Preheat the oven to 325 degrees F. In electric mixer, cream lime juice and cream cheese until fluffy. Add 1 egg at a time while mixing on low speed. Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt, and pepper and mix only until incorporated. Fold in cheddar mixture, then sour cream by hand. Pour the batter into the prepared crust. Bake for 60 minutes. Meanwhile, for topping, mix all ingredients together and refrigerate until cheesecake is baked. Remove cheesecake from oven after 60 minutes (do not overbake). Spread cold topping over warm cake, return to oven, shut the oven off and allow to cool in oven (oven door may be open a crack to speed up the process), this will prevent any cracking. Refrigerate at least 4 hours or overnight then decorate as desired with shredded cheddar, tomatoes, green onions, and salsa. Serve with crackers or tortilla chips.
Mini Corn Dogs Vegetable oil, for deep-frying 7 hot dogs, cut in half crosswise 1 cup yellow cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 large eggs 1 cup buttermilk Ketchup and mustard, for serving Instructions: Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels. Insert wooden ice pop sticks or skewers securely into the hot dogs. Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl. Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass. When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches. Serve immediately with ketchup and mustard.
Classic Potato Salad 3 pounds red potatoes Kosher salt 6 large eggs 1 cup mayonnaise 2 tablespoons yellow mustard 2 stalks celery, chopped 3 tablespoons chopped fresh parsley 2 fresh chives, chopped 1 white onion, finely chopped Freshly ground pepper Instructions: Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces. Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop. Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.
Slow-Cooker Beef Stew 3 pounds lean rump roast, chuck pot roast, sirloin tip, top round or bottom round, cut into 2-inch cubes One (750-milliliter) bottle red wine 1 carrot, cut into 1-inch pieces 1 stalk celery, cut into 2-inch pieces 1 onion, coarsely chopped 4 slices thick-cut bacon, cut into matchsticks (lardons) 2 tablespoons canola oil, plus more if needed Coarse salt and freshly ground black pepper 1 tablespoon all-purpose flour 2 1/2 cups beef stock or low-fat reduced-sodium beef broth 1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth) 1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth) 1 tablespoon tomato paste 2 cloves garlic, finely chopped 8 ounces white button mushrooms, halved or quartered if large Instructions: To marinate the beef, place the cubes in a large glass or stainless-steel bowl. Add the wine, carrot, celery and onion. Cover and refrigerate for at least 2 hours or overnight. Line both a baking sheet and a large plate with paper towels. With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid. To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering. Season the beef with salt and pepper. Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done. Set aside. Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes. Sprinkle the flour over the vegetables and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes. Transfer the vegetables and beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste and garlic and stir to combine. Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours. (Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef. Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours.) Remove and discard the bouquet garni. Add the mushrooms and continue to cook until tender, about 30 minutes. Stir in the reserved bacon. Taste and adjust the seasoning with salt and pepper. Serve piping hot with noodles, potatoes or rice. Or, better yet, cool, refrigerate and reheat to serve the next day.
GZ Fizz 5 cucumber slices 1/2 ounce simple syrup 2 ounces gin 3/4 ounce lime juice Splash ginger beer Rosemary sprig, for garnish Instructions: Muddle 4 of the cucumber slices with the simple syrup. Add the gin and lime juice, and shake vigorously over ice. Strain into an iced highball glass. Top with a splash of ginger beer. Spear the remaining cucumber slice with the sprig of rosemary to garnish the glass.
Silver Fizz Cocktail 1 pink grapefruit, such as Ruby red 2 ounces vodka Prosecco, for serving Instructions: Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest.
Crab Parfait 3 tablespoons mayonnaise 1/2 teaspoon ketchup Pinch cayenne pepper 1/2 teaspoon dry mustard 1 shallot, minced 1/2 lemon, juiced 1 tablespoon chopped parsley Salt and pepper, to taste 1 pound crabmeat, shredded 1 tablespoon capers 2 mangoes, diced 2 cups baby mixed greens, chopped fine Toasted baguette slices Instructions: To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices.
Deviled Crabs 1 large yellow onion, cut into large pieces 1 stalk celery, cut into large pieces 1/2 medium red bell pepper, cut into large pieces 2 tablespoons unsalted butter, plus more, melted, for brushing 1/4 cup mayonnaise 1/4 cup Dijon mustard 2 teaspoons dry sherry 1 teaspoon seafood seasoning 1/4 teaspoon ground mace 2 large eggs, lightly beaten 2 pounds blue crabmeat (lump or claw), picked over to remove any shells 3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers) 12 cleaned crab shells Instructions: Preheat the oven to 375 degrees F. Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool. Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Red Hot Margarita 1 cup sugar 8 cinnamon sticks 1 cup spicy cinnamon candies, such as Red Hots 1/4 cup sugar 2 cups ice cubes 2 teaspoons kosher salt 2 teaspoons sugar 1 teaspoon ground cinnamon 1 teaspoon chile-lime seasoning, such as Tajin Juice of 2 limes, plus 1/2 lime for rimming glasses Juice of 1 blood orange 8 ounces tequila Kosher salt Blood orange slices, for garnish Instructions: For the Mexican simple syrup: Bring the sugar, cinnamon sticks and 1 cup water to a boil in a small pot and cook for 2 minutes. Turn off the heat, then allow to cool to room temperature. Strain. (Makes approximately 1 cup.) For the red hot ice cubes: Add the cinnamon candies, sugar and 1/2 cup water to a small saucepan over low heat. Cook until completely melted, then pour over ice cubes in a small rimmed baking sheet and freeze, stirring and scraping up the ice every 30 minutes, until completely frozen. For the rim: Combine the salt, sugar, cinnamon and chile-lime seasoning in a shallow dish. Set aside. For the margarita: Add 3 ounces Mexican simple syrup to a cocktail shaker, then add the lime juice, orange juice, tequila and a pinch of salt. Add plain ice cubes, then cover and shake. Rub the cut side of the lime half along the rims of 4 rocks glasses, then dip the glasses into the rim mixture. Fill with the red hot ice. Strain the margarita into the glasses. Garnish with orange slices and serve.
Autumn Panzanella 1/4 cup unsalted butter 12 cups crust-free cubed day-old bread (1/2-inch cubes)* 3/4 cup finely grated Parmesan Freshly ground black pepper 2 tablespoon unsalted butter 2 yellow onion, coarsely chopped Sea salt, preferably gray salt Freshly ground black pepper 6 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil 2 tablespoons warm water 1/4 cup olive oil 1 pound fresh wild mushrooms, thickly sliced or quartered 2 tablespoons finely minced fresh thyme leaves 2 tablespoons finely minced garlic Salt and freshly ground black pepper 3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves 1/4 red onion, very thinly sliced onion-soup style 2 ounces baby arugula or spinach leaves Grated Parmesan Instructions: For the croutons: Preheat the oven to 350 degrees F. Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams. In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat. Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread. Transfer the bread to a baking sheet. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Croutons can be made 1 day ahead and stored in an airtight container. *Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better. For the dressing: Melt the butter in a small skillet over moderately low heat. Add the yellow onion and saute until soft, about 15 minutes. Season with salt and pepper. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water. Transfer to a bowl and season with salt and pepper. For the salad: Heat a large skillet over high heat. When hot, add 1/4 cup olive oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper. In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.
J J's Smoked Gouda Vegetable Soup 10 strips bacon, diced 1 1/2 cups sliced onion 2 or more cloves garlic, mashed and chopped 2 carrots, cut in half lengthwise and sliced 1 (14 1/2-ounce) can diced (or crushed) tomatoes (do not drain) Salt and pepper to taste 1 (15-ounce) can cannellini or Great Northern beans (do not drain) 2 roasted red peppers, sliced 2 (14 1/2-ounce) cans chicken broth 1 small zucchini, sliced and chopped in large pieces 1 small yellow squash, sliced and chopped in large pieces 2 large leaves fresh basil, chopped 12 leaves fresh oregano, chopped 12 (1/2-inch) slices French baguette Vegetable cooking spray Freshly grated Parmesan cheese, to taste Hungarian paprika to taste (optional) 1/2 cup smoked Gouda cheese, diced Instructions: Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes. Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly. Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup. Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.
Corn Tortilla Soup 3 tablespoons olive oil 1 tablespoon minced garlic 2 tablespoons minced fresh jalapenos 1 1/2 cups chopped red onion 1 teaspoon ground cumin 9 cups chicken stock 16 (6 to 8inch) corn tortillas 1/2 cup chopped scallions 1 lime, juiced 1/4 cup chopped cilantro Garnish: sour cream, fried leeks, diced tomatoes Instructions: Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro. To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes
Spinach Feta Triangles 1 tablespoon butter 1 egg, lightly beaten 1/2 cup onion, finely chopped 1 pkg frozen chopped spinach, thawed and drained 8 sheets phyllo 1 cup crumbled feta cheese 1 stick butter, melted Salt Pepper Instructions: In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.
Fried Fish Bites with Sweet Potato Fries and Spicy Mayo 1 1/4 cups mayonnaise 2 tablespoons freshly squeezed lime juice (from 1 medium lime) 8 cilantro sprigs, stems trimmed 2 medium garlic cloves 1 teaspoon dry mustard powder 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt 4 cups vegetable oil 2 large sweet potatoes (about 2 pounds) 2 teaspoons white wine vinegar 1 pound sole or haddock fillets 1/2 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 cup chilled club soda Instructions: For the mayonnaise: In a blender, combine all ingredients and process until smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator until ready to use. For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F. Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside. When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until fish is ready. For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside. In a large bowl whisk together flour, salt, cayenne, and pepper well combined. Add club soda and whisk briefly until a batter is formed (there may be a few lumps left. Place all fish in batter and mix to coat thoroughly. Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes. (To test if fish is cooked, break open 1 piece and make sure meat is white throughout.) Transfer fish with a slotted spoon to paper towels to drain. Return oil to 350 degrees F and repeat with remaining fish. Serve immediately with fries and mayonnaise.
Olive Oil Cake 1/4 cup orange juice concentrate 3/4 cup extra virgin olive oil 1/2 cup milk 1 Tbs. fresh orange zest 2 large eggs 1 cup sugar 1 cup cake flour 1-1/2 tsp. baking powder 1 tsp. salt 1/2 cup toasted pine nuts 2 oranges, segmented Instructions: Preheat oven to 350F. In a medium mixing bowl, whisk together oil, milk, orange zest and orange juice concentrate. Set aside. Sift together cake flour, salt and baking powder into a bowl. Set aside. In the bowl of an electric mixer, whisk together eggs and sugar on high until doubled in volume and pale. Replace the whisk attachment with the paddle and add wet ingredients to mixer. Beat on low until incorporated. Gradually add dry ingredients to the mixer and beat on low until incorporated. Fold in pine nuts and orange segments. Lightly oil a 12-inch round baking pan. Pour batter into pan. Bake 35-40 minutes.
Parmesan Lavash Chips with Creamy Tomato-Basil Dip Two 9-by-12-inch whole wheat lavash breads 2 tablespoons extra-virgin olive oil 1 cup finely grated Parmesan 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce 1/4 cup (2 ounces) creamy gorgonzola, at room temperature 1/4 cup (2 ounces) mascarpone, at room temperature Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F. For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes. For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.
How to Make Homemade Vanilla Ice Cream \| Homemade Vanilla Ice Cream 3 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon pure vanilla extract Kosher salt 5 large egg yolks Instructions: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.) Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.
\21\ Apple Pie 2 cups all-purpose flour 1/2 teaspoon salt 6 ounces cold, unsalted butter, cut into cubes, plus butter for the pie tin 1/4 to 1/3 cup ice cold water 1 stick (8 tablespoons) unsalted butter 12 large apples such as Granny Smith, peeled, cored, and sliced into eighths (about 14 cups) Juice of 2 lemons (about 1/4 cup) 1/4 cup loosely packed dark brown sugar 1/4 cup loosely packed light brown sugar 1/4 cup Southern Comfort 1 tablespoon ground cinnamon 1 large egg beaten with 2 tablespoons water Instructions: To prepare the dough by hand, combine the flour and salt in a stainless steel bowl and mix well. Add the cold butter cubes and, with a pastry blender, blend in the butter until the mixture begins to resemble a mealy mixture where butter forms peas-size nuggets plainly visible in the flour. Add only enough water to pull the dough together. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over-mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours. To prepare the filling, melt the butter in a large saute pan until it begins to brown. Add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes. In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon. Add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar. Remove filling from the heal and allow to cool. Preheat the oven to 375 degrees. When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out into a circle by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie tin. Lightly butter the tin, partially roll the dough up on the rolling pin, lift the dough and center it in the pie tin and unroll. Roll the second half of the pie dough into a round slightly larger than the pie pan. Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples. Reserve juices if desired, for sauce. Brush an egg wash coating over the lip of the dough. This is where it will be sealed to the top crust. Cover the apples with the top half of the pie dough. Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake for 35 to 40 minutes. Remove from the oven and cool 20 minutes. Serve with vanilla ice cream. Reserved juices can be reduced with heavy cream for a sauce for the pie.
Peach Raspberry Shortcakes 2 cups all-purpose flour 1 tablespoon sugar, plus extra for sprinkling 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons cold unsalted butter (1 1/2 sticks), diced 2 extra-large eggs, lightly beaten 1/2 cup heavy cream, chilled 1 egg beaten with 2 tablespoons water or milk, for egg wash 1 cup heavy cream, chilled 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 2 ripe peaches, peeled, pitted, and thinly sliced 1 pint raspberries 1 orange zest removed in long strips Instructions: Preheat the oven to 400 degrees F. Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky. Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out to 3/4-inch thick. You should see lumps of butter in the dough. Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment. Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack. To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff. Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.
General Tso's Crispy Chicken Sandwich 1/2 cup hoisin sauce 1/4 cup rice wine vinegar or rice vinegar 3 tablespoons soy sauce 3 tablespoons granulated sugar 1 tablespoon cornstarch 4 boneless, skinless chicken thighs 1 1/2 quarts (6 cups) vegetable oil 1 cup buttermilk 2 large eggs 1 1/2 cups cornstarch 1/2 cup self-rising flour 1 tablespoon vegetable oil 2 tablespoons grated fresh ginger 3 to 5 dried Szechuan peppercorns, crushed 2 cloves garlic, minced 4 large Hawaiian rolls Butter, for the rolls 2 tablespoons toasted sesame seeds Chinese Slaw, recipe follows Chinese Hot Mustard, recipe follows 2 tablespoons thinly sliced green onions 2 carrots, julienned 1 medium head napa cabbage, shredded 1 red Fresno chile, seeds and ribs removed, julienned 1/4 cup rice vinegar 2 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 cup boiling water 1/4 cup dry English-style mustard, such as Coleman's 1/2 cup mayonnaise 1 clove garlic, grated on a rasp grater Kosher salt and freshly ground black pepper, optional Instructions: For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce. For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F. In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes. For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes. While the fried chicken is still hot, submerge it in the warm sauce to coat. For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown. Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard. In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes. Whisk the boiling water and mustard together in a bowl. Let cool completely. Mix in the mayonnaise and garlic, then season with salt and pepper if desired.
Essential Thanksgiving Herbed Stuffing 1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish 4 celery stalks, finely chopped (about 2 cups) 2 medium onions, finely chopped (about 3 cups) 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 cups low-sodium chicken broth One 12-ounce bag cubed country-style stuffing 4 large eggs, beaten Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a large skillet set over medium-high heat, melt the butter. Add the celery and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly. In a large bowl, combine the cooled mixture with the stuffing and beaten eggs and mix well. Transfer the mixture to the prepared baking dish. Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.
Italian Mozzarella Roll-Ups 4 slices prosciutto 1 jarred roasted red pepper One 8-ounce tube refrigerated crescent roll dough 1/4 cup pesto, plus more for serving 16 frozen mozzarella sticks Marinara sauce, for serving Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment. Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches. Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles. Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks. Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.
Creamy Mashed Potatoes 5 pounds russet or Yukon gold potatoes 12 tablespoons (1 1/2 sticks) butter, softened, plus 4 tablespoons (1/2 stick), optional One 8-ounce package cream cheese, softened 1 cup heavy cream 1/2 to 1 teaspoon seasoned salt 1/2 teaspoon salt 1 teaspoon black pepper Instructions: Preheat the oven to 350 degrees F. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add the 1 1/2 sticks of butter, the cream cheese, heavy cream, seasoned salt, salt and pepper. Mash to combine. Spread the potatoes in a medium buttered baking dish. Throw a few pats of butter if desired over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
Tomato Cream Sauce with Tuna 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 clove garlic, finely chopped 8 large sundried tomatoes, chopped 12 black olives, pitted (about 1/4 cup) 7 ounces canned tuna 2 cups tomato sauce or La Salsa di 5 Minuti, recipe follows 1/2 cup whipping cream Cooked penne pasta, cooked to al dente, for serving Bunch fresh Italian or flat-leaf parsley, finely chopped 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried chili peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn Instructions: Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color. Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute. Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling. Add the cooked penne or your favorite pasta and finish cooking directly in the sauce for an additional minute. Sprinkle the dish with parsley and drizzle with the best extra-virgin olive oil available. Serve immediately. Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end.
Guacamole Especial 6 ripe Hass avocados 1 cup chunky salsa 1/2 teaspoon lemon pepper 1/2 teaspoon red pepper powder 1/2 teaspoon diced jalapeno 1 large bag white corn tortilla chips Instructions: Cut avocados lengthwise, remove the seed, and scoop contents into a mixing bowl. Mash the avocados with a fork. Drain the liquid from the salsa and discard. Add to the avocados the salsa, lemon pepper, red pepper powder, and jalapeno. Mix together until all the ingredients are blended. Serve in a bowl with white corn tortilla chips.
Matcha-Poppy Seed Panna Cotta 2 teaspoons unflavored powdered gelatin (one 1/4-ounce packet) 1 tablespoon matcha tea powder, such as Kenko or The Republic of Tea, sifted 1/2 cup plus 2 teaspoons sugar 3 cups half-and-half 1/2 teaspoon vanilla extract 8 strawberries, hulled and thinly sliced 2 kiwis, peeled and cut into 1/2-inch chunks 2 teaspoons poppy seeds Instructions: Stir the gelatin and 2 tablespoons cold water together in a small bowl and let stand for 5 minutes. Meanwhile, whisk together the matcha powder and 1/2 cup sugar in a small saucepan until no large lumps remain. Pour in 1/4 cup of the half-and-half and whisk until it forms a smooth, thick paste. Pour in the vanilla and 1 more cup half-and-half and stir until smooth. Place the saucepan over medium heat and cook, stirring occasionally, until the cream just begins to simmer at the edges and the sugar dissolves, about 5 minutes. Remove the saucepan from the heat and immediately whisk the gelatin into the hot mixture until it dissolves. Pour the remaining half-and-half into the saucepan and stir until evenly combined. Using a ladle or liquid measuring cup, pour the matcha cream into eight 4-ounce ramekins. Refrigerate the ramekins until the cream is firm, about 3 hours. Meanwhile, place the strawberries in one small bowl and the kiwis in another. Evenly divide the remaining 2 teaspoons sugar between both bowls, toss to coat the fruit, then let stand for 15 minutes. To serve, briefly dip the bottom of each ramekin in a bowl of hot water for 10 to 15 seconds to loosen the panna cottas. Invert each panna cotta onto a small serving plate, spoon the strawberries and kiwis around the sides and sprinkle each lightly with the poppy seeds before serving.
Gluten-Free Cornbread 1/4 cup shortening (use a non-hydrogenated shortening), plus more for greasing the pan 140 grams All-Purpose Gluten-Free Flour Mix, recipe follows 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon psyllium husk 3/4 teaspoon salt 2 large eggs 1 cup milk (you can use non-dairy milk, if you want) 1 cup yellow cornmeal 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan. Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir. Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour. Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined. Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir. Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
The Sandwich Cubano 1 loaf (12-inch) Cuban bread 2 tablespoons mayonnaise, or to taste 2 slices kosher dill pickle, very thinly sliced lengthwise 3 to 4 slices Swiss cheese 4 slices roast pork 4 slices Virginia baked ham Melted butter Instructions: In Cuba it was just called el sandwich it was here in USA that we gave it a country! The plancha has to be set to 350 F Slice the bread in half lengthwise, spread the mayo on the bottom bread then place the roast pork then the baked sweet ham then the pickle then the cheese. this way the cheese will melt down and blend with the hams. Next put the sandwich on la plancha and spread a little melted butter on top of the bread and press down the top part of the plancha. in about 3 minutes raise the top part of the plancha spin your sandwich to the other side and repeat the butter process again Your bread should be toasted and the cheese melted. this should be done in about 10-to 15 minutes depending on the plancha Any good ham dish starts with the night before. marinating gives all foods that extra punch of flavour. We accomplish this with sour oranges limes alot of minced garlic, ground cumin dried oregano. This mixture gets spread all over the fresh ham and massage into the meat .Put it the fridge covered with plastic wrap. the next day when u are ready Preheat the oven to 350f place the pork in a roasting pan cover fresh ham in salt skin up, this will keep the ham from drying out, cook for about 4 to 5 hours or until your ham reaches an internal temp of 180f. Remember to take off the salt that by now has become hard. Skin should be toasted and crispy. Allow the meat to rest and carve when you can't wait any longer!
Skirt Steak Tacos with Roasted Tomato Salsa 8 (6-inch) flour tortillas 1 1/2 pounds skirt steak 2 tablespoons canola oil Salt and freshly ground black pepper 1/2 head romaine lettuce, thinly shredded 1 medium red onion, thinly sliced 1 ripe avocado, peeled, pitted, halved and diced Grilled Tomato Salsa, recipe follows 8 ounces sour cream 2 tablespoons canola oil, plus more for brushing tomatoes 2 serrano chiles 1 small red onion, coarsely chopped 4 cloves garlic, peeled 6 plum tomatoes, halved and seeded Salt and freshly ground black pepper 2 limes, juiced 1/4 cup chopped fresh cilantro leaves Instructions: Heat grill to high. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling. Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices. Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado. Heat grill to high. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft. Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.
Cheesy Creole Grits 3 cups water 1 cup milk 1 tablespoon Creole seasoning 1 teaspoon salt 1 cup quick cooking grits 2 tablespoons butter 1 cup shredded Cheddar Instructions: In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil. Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes. Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.
Pasta with Chickpeas and Breadcrumbs Kosher salt 9 ounces medium shell pasta (about 2 3/4 cups) 1/4 cup breadcrumbs 1/4 cup extra-virgin olive oil, plus more for drizzling 2 teaspoons chopped fresh rosemary Freshly ground pepper 1 large red onion, diced 4 cloves garlic, sliced 2 tablespoons tomato paste 1 15-ounce can chickpeas (do not drain) 1 cup low-sodium chicken broth 1/4 cup chopped fresh parsley 1/4 cup grated pecorino cheese, plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Meanwhile, mix the breadcrumbs, 2 tablespoons olive oil and 1 teaspoon rosemary in a medium saucepan until coated. Cook over medium heat until the breadcrumbs are golden, 4 to 5 minutes; season with salt and pepper. Remove to a small bowl. Wipe out the saucepan, return to medium-high heat and add the remaining 2 tablespoons olive oil. Add the red onion, garlic and remaining 1 teaspoon rosemary. Cook, stirring, until beginning to brown, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Stir in the chickpeas with their liquid and the chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 7 to 10 more minutes. Stir the chickpea sauce, parsley and cheese into the pasta off the heat; season with salt and pepper. Stir in the reserved cooking water as needed to loosen (the pasta will soak up the sauce as it sits). Divide among bowls; top with the breadcrumbs, more cheese, pepper and a drizzle of olive oil.
Italian Eggplant Gnocchi Bake 12 ounces frozen or fresh plain gnocchi 1 1/2 tablespoons extra-virgin olive oil 1 medium white onion, diced Kosher salt 2 small Italian eggplant (about 1 pound), diced 1 1/4 cups store-bought roasted garlic marinara sauce 1/4 teaspoon crushed red pepper flakes 1 1/2 ounces shredded provolone Sprigs fresh basil or oregano, for garnish, optional Instructions: Preheat the oven to 475 degrees F. Bring a large pot of water to a boil. Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat. Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine. Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes. Garnish with the fresh basil sprigs if using and serve.
Roasted Tomato and Onion Dipping Sauce 5 Roma tomatoes, halved (about 1 pound)* 1 yellow or white onion, quartered 3 cloves garlic, unpeeled 1/4 cup extra-virgin olive oil 2 teaspoons dried thyme 1 to 2 tablespoons water Kosher salt and freshly ground black pepper Serving suggestion: Serve as a dipping sauce for grilled chicken. Instructions: Preheat the oven to 275 degrees F. Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
White Chocolate-Croissant Bread Pudding 2 large eggs plus 2 egg yolks 1/2 cup plus 2 tablespoons sugar 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg Pinch kosher salt 1 cup milk 1/2 cup cream 1 teaspoon vanilla extract 4 day-old croissants, torn into 1-inch chunks (about 5 cups) 1 tablespoon unsalted butter, softened, for greasing the muffin tin 1/2 cup white chocolate chips Whipped cream, for serving, optional Instructions: Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter. Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups. Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
Sunny's Nunya Business Cranberry Fluff Pie One 14-ounce can whole-berry cranberry sauce, drained 14 ounces sweetened condensed milk 1/4 cup orange juice (no pulp if possible) 8 ounces whipped topping (in a tub!) 1 prepared graham cracker crust Instructions: In a large bowl, completely mix the cranberries, condensed milk and orange juice. Fold in the whipped topping. Pour the filling into the prepared graham cracker crust and refrigerate 4 hours to overnight. Serve chilled.
Open-Faced Finger Sandwiches 9 thin slices whole-grain bread 3 tablespoons ricotta 1 teaspoon extra-virgin olive oil 1/2 teaspoon lemon zest (1/2 lemon) Pinch kosher salt 3 thin slices prosciutto San Daniele, halved lengthwise 12 leaves baby arugula 1/2 avocado, thinly sliced 2 teaspoons toasted quinoa (see Cook's Note) 1/4 teaspoon flaky sea salt 1/8 teaspoon chile flakes 1 tablespoon extra-virgin olive oil 2 tablespoon creme fraiche 2 teaspoons capers, chopped 3 slices smoked wild salmon, halved Twelve 1-inch pieces fresh chives Instructions: Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces. For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves. For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes. For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.
Fried Meatloaf Sandwich with Green Tomato Jam 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon cumin 1 egg 1/4 cup milk Four 3/4-inch-thick slices cold meatloaf, such as Turkey Meatloaf Coconut oil, for frying 8 slices raisin-pecan bread 2 tablespoons mayonnaise Iceberg lettuce leaves, for serving 6 tablespoons Green Tomato Jam, recipe follows 1 pound green tomatoes, quartered and cored 4 cloves garlic 1 1/2 cups sugar 1/2 cup rice wine vinegar 3 tablespoons soy sauce 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger Instructions: You will need two 8-by-8-inch pans or similar. In the first, combine the flour, baking powder, pepper, salt and cumin. In the second, whisk together the egg and milk. Dip each meatloaf slice into the egg mixture; shake off any excess. Then coat in the flour mixture; again, shake off the excess. Place on a wire rack. Fill a large cast-iron skillet with 1/4 inch of coconut oil. Heat over medium heat until the oil reaches 325 degrees F. Add the dredged meatloaf; cook until golden brown on both sides, about 4 minutes per side. Drain on a wire rack and let cool. Build the sandwich in this order: bread, mayonnaise, meatloaf, lettuce, green tomato jam, bread, smile! Just kidding¿a smile isn't in the recipe; however, if you make it to this step, you will surely provide the smile! Add the green tomatoes and garlic to a food processor. Blend to a paste, then transfer to a medium saucepan along with the sugar, rice wine vinegar, soy sauce, cardamom and ginger. Stir to combine. Cook over medium-low heat until the mixture begins to look thick and glossy, about 35 minutes; stir frequently with a heat-resistant spatula to keep the jam from scorching on the bottom. Remove from the heat and let cool. Store, covered, in the refrigerator for up to 2 weeks.
Sweet Potato Poutine 4 large sweet potatoes, sliced into 1/4-inch French fries 2 tablespoons unsalted butter 2 tablespoons flour 1 1/2 tablespoons extra-virgin olive oil 2 to 3 shallots, thinly sliced Pinch sea salt and freshly ground black pepper 2 cups organic beef stock Pinch fresh thyme leaves Pinch brown sugar Handful minced fresh parsley Peanut oil or canola oil, for deep frying 2 cups cheese curds* Instructions: Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour. Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat. In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley. Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner. Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil. Place the fries on a plate, top with the cheese curds and smother with hot gravy.
Ouzo Spritz with Pickled Watermelon Rind 1 small watermelon 2 cups apple cider vinegar 1/2 cup sugar 1 tablespoon kosher salt 6 black peppercorns 1 cinnamon stick 1 whole star anise Ice, for serving 4 ounces ouzo Juice of 2 lemons 2 egg whites 1 to 2 tablespoons watermelon pickling liquid Seltzer water, for serving Mint sprigs, for serving Instructions: For the pickled watermelon rind: Slice off each end of the watermelon and discard. Stand the watermelon up and begin trimming the thin green layer off, leaving the white pith layer on the watermelon. Depending on the size, slice the watermelon in half widthwise so it is easier to work with. Trim the white rind off in the same way the green rind was removed. When all the white rind has been removed, trim each piece into a 1-by-6-inch plank. (This measurement doesn't have to be exact, you are just trying to create pieces of relatively the same size and thickness.) Trim any remaining pink parts off. Wedge as many planks as you can into a 32-ounce wide-mouthed glass jar with lid. Discard the rest. Combine the cider vinegar, 1 cup water, sugar, salt and aromatics in a saucepot over high heat and bring to a boil. Whisk to dissolve the sugar, then pour over the rinds while hot. Allow to cool to room temperature before refrigerating. Refrigerate overnight before using. The rinds will keep up to 1 month in the refrigerator. For the ouzo spritz: Fill 2 lowball glasses with ice. Place the ouzo, lemon juice, egg whites and pickling liquid in a cocktail shaker without ice. Vigorously shake to froth the egg whites, then strain into the glasses. Top with seltzer and garnish with a spear of pickled watermelon rind and a sprig of mint.
40-Second Omelet 2 eggs 2 tablespoons water 1 tablespoon butter, or 1 teaspoon oil Instructions: Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow. Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.
Mushroom Lovers' French Bread Pizzas 8 large portobello mushroom caps 1 pound button mushrooms 1/2 pound shiitake mushrooms 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 tablespoons butter, cut into pieces 1 bay leaf 4 large cloves garlic, finely chopped Salt and pepper 1/2 cup dry white wine, eyeball it 2 teaspoons Worcestershire sauce, eyeball it 1 tablespoon chopped fresh thyme leaves, 4 sprigs stripped and chopped 1 loaf crusty French bread, 24 inches 3 cups shredded Gruyere or Swiss cheese Instructions: Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat. Preheat broiler and split the loaf lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Fill bread with mushrooms evenly then top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler.
Jerk Fried Rice Chile Relleno 1 quart steamed white rice, chilled overnight 1 tablespoon vegetable oil 2 cups chopped green onions 2 cups chopped jerk chicken 2 teaspoons oyster sauce 3 Anaheim chiles 1 cup grated Colby Jack cheese 1/2 cup all-purpose flour 1 cup egg whites 1 sleeve saltine crackers, preferably Zesta, coarsely crushed Oil, for frying Instructions: For the jerk fried rice: Heat the white rice in the microwave until tepid, about 1 minute. Heat a wok over high heat. Add the oil, then green onions, and flip; add jerk chicken, and cook, flipping, 10 seconds. Add rice, then mix well. Add oyster sauce and mix well. Set aside. For the chile relleno: Roast chiles. Place in a paper bag to cool. Peel skin, then make a vertical cut to clean seeds. Rinse with cool water. Pat dry. Mix 1 cup jerk fried rice and cheese in a bowl. Stuff rice/cheese mixture into chiles; compress. Dredge chiles in flour, shaking off excess. Beat egg whites in a bowl to just before soft peak stage. Dip chiles in egg whites, then roll in cracker crumbs. Pan-fry in oil over medium-high heat until golden brown, about 2 minutes per side.
Slow-Cooker Mashed Potatoes 5 pounds medium russet potatoes, peeled and cut into 1-inch chunks 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 1 cup sour cream 1 1/2 to 2 cups milk, warm 2 tablespoons sliced chives Instructions: Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.) Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.
Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa 4 tablespoons peeled and grated fresh ginger 2 tablespoons ground Sichuan peppercorns 2 tablespoons Shaohsing rice wine or dry sherry 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 2 pinches sea salt 4 star anise 2 boneless duck breasts (about 1 pound total), skin on and scored in a crisscross pattern 2 tablespoons finely chopped cilantro stems and leaves 1 tablespoon peeled and grated fresh ginger 1 red Fresno chile, seeded and finely chopped 1 pink grapefruit, segmented, each segment cut into 3 wedges Juice and zest of 1 lime 1/2 ripe Asian pear, cut into small dice 1/2 large mango, cut into small dice 1/4 cup finely diced red onion 2 pinches crushed dried red chile flakes Sea salt 1 tablespoon vegetable oil Cornstarch, for dusting Peanut oil, for deep-frying Small yellow corn tortillas Finely chopped cilantro Large flake sea salt Crushed dried red chile flakes Instructions: For the duck marinade: In a medium bowl, add the ginger, peppercorns, rice wine, dark and light soy sauce, sea salt and star anise and stir to combine. Add the duck, cover with plastic wrap and leave to marinate for 30 minutes or as long as overnight in the refrigerator. For the salsa: While the duck marinates, combine the cilantro, ginger, chile, grapefruit, lime juice and zest, pears, mangos, onions and chile flakes in a medium bowl. Toss to combine and season with sea salt. Set aside in the refrigerator until ready to serve. Heat a wok or pan over high heat and add the vegetable oil. Place the duck into the wok, skin-side down, and fry until the skin is brown and crisp, 3 to 4 minutes. Flip the breasts and reduce the heat to medium. Cover and cook for 4 minutes. Remove the duck and let rest for 5 minutes. Chop the duck into bite-size pieces, then dust the pieces in the cornstarch and coat well. Heat a wok or pan over high heat and fill to a quarter of its depth with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Ensure that your wok is stable before deep-frying. Place the duck pieces in a spider/scoop, carefully lower into the oil and fry until crispy and golden brown. Remove from the pan and drain on paper towels. To serve, spoon some crispy duck onto a tortilla and top with some Asian pear salsa. Serve with small bowls of cilantro, flaked sea salt and dried chile flakes so guests can season their own and help themselves.
Crunchy Orange-Almond Cookies (N'zuddi) 2 cups blanched whole almonds, divided 4 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 1 egg 1 tablespoon grated orange zest 7 tablespoons orange juice 1 teaspoon vanilla Pinch of salt Instructions: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool. Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder. In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture. Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie. Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.

Subsets and Splits

No saved queries yet

Save your SQL queries to embed, download, and access them later. Queries will appear here once saved.