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Grilled Cheese with Chipotle Mayo and Bacon 1 teaspoon honey 1 canned chipotle pepper in adobo (if you like spicy, add an additional 1/2 teaspoon or more of the adobo sauce) 1/2 cup plus 2 tablespoons mayonnaise Kosher salt and freshly ground black pepper 4 slices white bread 4 thick slices processed American cheese 4 slices cooked bacon Sweet pickles, for serving Potato chips, for serving Instructions: Put the honey, chipotle pepper, 1/2 cup of the mayonnaise and some salt and pepper in a food processor or blender and puree until smooth. Set aside. Heat a large heavy skillet or griddle over medium heat. Place the bread on a work surface and spread the remaining 2 tablespoons mayonnaise on both sides of each slice. On the inside of 2 slices, spread on the chipotle mayonnaise to your liking, adding more if you prefer it spicy. Top each sandwich with 2 slices cheese, 2 slices bacon and a remaining bread slice. Cook the sandwiches until the cheese is completely melted and the bread is golden brown, 3 to 4 minutes on each side. You can use a metal mixing bowl to dome the sandwiches and allow the cheese to melt faster. Slice the sandwiches in half and serve immediately with sweet pickles and potato chips.
Irish Soda Bread 1/2 cup currants 3 1/2 cups all-purpose flour 1 3/4 cups cake flour 1/4 cup sugar 1 teaspoon baking soda 2 teaspoons fine salt 1/4 cup unsalted butter, cut into small pieces and chilled 1 1/2 cups buttermilk Instructions: Position a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a baking sheet. Put the currants in a medium bowl and cover with hot water. Soak for 15 minutes and drain. In a large bowl, whisk together the flour, cake flour, sugar, baking soda, and salt. Add the butter and, using your hands, work it into flour mixture, until it is about the size of small peas. Stir in the currants. Add the buttermilk and stir with a spatula, just until the flour is moistened and comes together in a shaggy dough. Turn the dough out onto a floured work surface and knead lightly until just smooth, about 1 minute. Form the dough into a ball and place on the center of the prepared baking sheet. Using a sharp knife cut a 1/4-inch-deep \X\ into the top of the dough to let the fairies out. Bake until well browned and the bottom sounds hollow when tapped lightly with your knuckles, about 1 hour. Transfer the bread to a rack and let cool completely before serving.
Wilted Escarole with Pine Nuts and Raisins Extra-virgin olive oil 4 cloves garlic, smashed Pinch crushed red pepper 1/4 cup pine nuts 1/4 cup golden raisins 3 tablespoons red wine vinegar 1 large bunch escarole, cut into 2-inch lengths Kosher salt Instructions: Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it. Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute. Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.
Bread and Butter Pickles and Pineapple Ginger Relish 4 slices pineapple 1 clove garlic, minced 1/2 cup bread and butter pickles, chopped 3 ounces minced fresh ginger 1 habanero pepper, seeded and finely chopped Kosher salt and freshly ground black pepper, to taste Instructions: Preheat an indoor grill pan. Place the pineapple on the hot grill and grill until it gets nice and caramelized on all sides, about 6 to 8 minutes per side. Chop the grilled pineapple and set aside. In a medium mixing bowl, add the garlic, pickles, ginger, habanero pepper, salt, and pepper, to taste. Add the grilled pineapple and mix together until well combined. This relish can be used on a burger or hot dogs.
Asparagus-Fontina-Prosciutto Wraps 1 bunch asparagus, trimmed 2 tablespoons olive oil Salt and pepper 10 thin slices prosciutto 10 slices fontina Aioli, recipe follows 1 egg yolk 2 lemons, juiced 2 garlic cloves 1/2 teaspoon sea salt 3/4 cup extra-virgin olive oil Instructions: Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an Aioli dipping sauce. Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.
Jumbo Lump Crab Salad with Plantain Chips and Avocado 1 pound of jumbo lump crab meat, picked through for cartilage 1/4 cup diced red, yellow and green pepper 2 scallions, minced 1/4 cup mayonnaise 1/4 cup ketchup 1 tomato, peeled and diced 1 lime juiced Salt and pepper Plantain chips Sliced avocado Instructions: In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.
Lemon\u2013Poppy Seed Rolls 1 cup whole milk 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 3/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 teaspoon salt 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and the baking dish 2 large egg yolks 1 teaspoon pure vanilla extract 1/2 cup canned poppy seed filling 6 tablespoons unsalted butter, at room temperature 2 teaspoons finely grated lemon zest, plus 1 teaspoon fresh lemon juice Pinch of salt 4 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 1/3 cup confectioners' sugar 2 teaspoons fresh lemon juice Instructions: Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes. Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours. Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside. Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal. Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.
Miso Ramen with Fried Pork Cutlet 4 large eggs 1/2 cup low-sodium soy sauce 3 tablespoons mirin 1 tablespoon sugar 1/2 teaspoon chili garlic sauce 1 star anise 1 tablespoon vegetable oil 2 pounds pork neck bones (you could also use chicken wings or backs and necks) 1 cup coarsely chopped ginger 1 teaspoon chili garlic sauce 6 scallions, coarsely chopped 1 head garlic, halved crosswise 4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 large eggs, beaten 1 1/2 cups panko breadcrumbs Vegetable oil, for frying 1/3 cup light miso 2 tablespoons mirin 2 tablespoons sake or rice wine 2 tablespoons low-sodium soy sauce 1 teaspoon chili garlic sauce 1 teaspoon sesame oil 12 to 16 ounces fresh ramen (see Cook's Note) 1 cup shredded cabbage 1 cup shredded carrots 2 scallions, chopped 2 teaspoons toasted sesame seeds Instructions: For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside. In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.) For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard. For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching. Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices. For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer. Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen. For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.
Flourless Hazelnut and Dark Chocolate Torte 1 cup blanched hazelnuts 8 ounces bittersweet chocolate (at least 60% cacao) 1/4 cup canola oil 3 tablespoons butter 6 eggs, separated 1/4 teaspoon salt 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 2 tablespoons Dutch-process cocoa Instructions: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment. Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency. Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place. With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth. Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.
Spatchcock Chicken Sheet Pan Supper 2 tablespoons fresh oregano, minced 2 sprigs fresh thyme, leaves minced 1/2 cup plus 2 tablespoons olive oil 2 lemons, halved Kosher salt and freshly ground black pepper One 4-pound whole chicken, patted dry 1 pound small Yukon gold potatoes, halved 1 cup sliced zucchini pieces (3-by-1/2-inch sticks) 1 cup cherry tomatoes 2 cloves garlic, minced 1/4 cup chopped fresh parsley Instructions: Position an oven rack in the middle of the oven and preheat to 475 degrees F. In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside. Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.
Amaretto Biscotti 2 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 5 tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs 2 tablespoons amaretto liqueur 1 teaspoon almond extract 1 teaspoon vanilla extract 1 cup raw almonds 1 cup chocolate-covered almonds 2 ounces white chocolate, chopped 2 ounces semisweet chocolate, chopped Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds. Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board. Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet. Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.
Tomato and Lentil Soup 1/4 cup extra-virgin olive oil 1 small onion, chopped 1 (15-ounce) can peeled plum tomatoes 2 fresh chile peppers, chopped 19 ounces lentils, drained and rinsed Salt and freshly ground black pepper 1 to 2 cups water Instructions: In a saucepan, heat the olive oil. Add the chopped onion and chile peppers and saute for a few minutes. Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with salt and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
Cubana Rum 1/3 cup apricot nectar 1/4 cup lime juice 1/4 cup apricot brandy 1/4 cup light rum 4 ice cubes Instructions: Combine all ingredients in a cocktail shaker. Cover and shake for 15 seconds. Strain into a glass and serve immediately.
Winter Greens Soup 1 leek, trimmed, halved, sliced 1 stalk celery, 2 ounces (56 g), rough chop 1 garlic clove, peeled 1 Tablespoon olive oil 3 cups (720 ml) vegetable broth 1 cup (240 ml) diced tomatoes, canned 2 cups (134 g) chopped kale 9 ounces (256 g) zucchini, halved, sliced ¼ teaspoon sea salt ¼ teaspoon ground black pepper 3 ounces (85 g) fresh baby spinach ¼ cup (15 g) Italian parsley or basil 1 ½ - 2 Tablespoons red wine vinegar Chopped tomato and fresh basil for garnish Instructions: 1.In a large saucepan, saute leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes. 2.Place half of the mixture into the Vitamix container and secure lid. 3.Select Variable 1. 4.Turn machine on and slowly increase speed to Variable 10, then to High. 5.Blend for 30 to 40 seconds. Pour into saucepan. 6.Repeat with remaining soup. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure lid. 7.Select Variable 6. 8.Use the On/Off switch to quickly pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving. Garnish with chopped tomatoes and basil.
\Acqua Pazza\ with Sea Bass and Clams 8 tablespoons olive oil 1 large onion, thinly sliced 1 tablespoon minced garlic 2 cups tomato concasse 1/4 teaspoon cayenne pepper Generous pinch saffron threads 1 pound Littleneck clams, rinsed several times and drained 1 pound black mussels, debearded, rinsed several times and drained 1/2 cup dry white wine Salt Freshly ground black pepper 2 Italian eggplants, ends trimmed, thinly sliced 1 green zucchini, end trimmed, thinly sliced 1 yellow zucchini, ends trimmed, thinly sliced 10 basil leaves, chiffonade 4 (6-ounce) sea bass fillets 1 tablespoon butter 1 red bell pepper, cored, seeded, 1/4-inch dice 4 tablespoons Basil Oil, recipe follows 2 cups basil leaves, packed 1 cup olive oil Instructions: Preheat oven to 350 degrees F. In a saute pan, over medium heat, add 2 tablespoons olive oil. Cook the onions and garlic until soft and glossy, just beginning to brown. Add the tomatoes, cayenne and saffron, and cook for 5 minutes. Add the clams, mussels and white wine. Cover and continue to cook for another 3 minutes. Uncover and remove from heat. Taste and adjust seasoning with salt and pepper. Reserve. In another saute pan, over high heat, add 3 tablespoons olive oil. Saute eggplant slices until lightly browned. Add green and yellow zucchini. Cook another 1 minute, just until heated. Add 1 tablespoon of chiffonade of basil. Season, to taste, with salt and pepper. Reserve. Season sea bass fillets with salt and pepper. In another saute pan, heat the remaining 3 tablespoons of olive oil. Sear fillets, meat next to the bone side down first, until golden, about 2 minutes. Transfer pan to oven and continue to cook another 4 minutes. Transfer to burner, turn fillets. Add butter and baste. To serve: spoon 1/4 of the tomato sauce on plate. Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass. Garnish with diced bell pepper and remaining chiffonade of basil. Drizzle Basil Oil around edge of tomato sauce. In boiling salted water, blanch basil leaves for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let dry for 1 hour. Pour oil in a blender. Turn machine on to puree and slowly add the blanched basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.
Rosemary Home Fries with Pancetta, Parmesan and Parsley 1 cup canola oil 1/2 cup fresh rosemary leaves 4 cloves garlic, crushed Salt and freshly ground black pepper One 1-inch-thick piece pancetta, diced 3 large russet potatoes, cooked in salt water until tender, cooled and diced Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Pinch red pepper flakes Freshly grated Parmesan cheese Instructions: For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use. For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate. Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.
Escarole and Potato Soup 1 tablespoon olive oil 1 medium onion, chopped 2 ribs celery, chopped 3 russet potatoes, peeled and cut into 1\ pieces 4 cups low sodium chicken stock 2 cups water Salt and pepper 1 large head escarole, washed and sliced into 1/2\ ribbons Instructions: In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender. Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
Hearts of Passion 2 pounds milk chocolate, chopped 1/3 cup (75 grams) heavy cream 4 teaspoons (25 grams) corn syrup 7 ounces (225 grams) fresh passion fruit juice 17 ounces (500 grams) milk chocolate, chopped 1/4 cup (62 grams) Alize passion fruit liquor 1 ounce (30 grams) butter Instructions: Temper the 2 pounds of milk chocolate. Use a ladle to fill the heart shaped molds with chocolate. When the molds are full, empty the chocolate into a bowl. The inside of the molds should be evenly coated with chocolate. Wipe the edge of the mold clean and place the mold upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Place the cream, corn syrup and fresh passion juice in a pan and scald the mixture. Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender. Add the Alize and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 84 degrees. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight. To close the bottoms of each cavity, apply tempered chocolate with an offset spatula. Scrape clean and allow to set. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
Clarified Milk Punch 8 Earl Grey tea bags 85 grams granulated sugar 1 cup ruby port 4 fluid ounces aged dark rum (not spiced) 2 fluid ounces Allspice Dram, recipe follows 2 fluid ounces freshly squeezed lemon juice 1 cup whole milk 1/2 cup allspice berries 2 1/2 cups navy-strength rum 200 grams granulated sugar Instructions: Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.) Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes. Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around. Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.) Store tightly sealed in the refrigerator for up to 2 months. Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush. Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days. Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle. Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.
Bacon Cheeseburgers 4 ounces bacon 1 1/4 pounds ground beef chuck (80/20 blend preferred) Kosher salt and freshly ground black pepper 4 ounces farmhouse Cheddar, dry Jack or Comte, sliced 4 potato buns or kaiser rolls, toasted if desired Lettuce and tomato slices, for topping Instructions: 1. Pulse the bacon in a food processor, or chop with a knife, until ground. (If using a knife, freeze the bacon for a bit first to make the chopping easier.) 2. Combine the bacon and beef in a bowl, mixing lightly. Divide the mixture into four equal portions. Gently flatten into 1-inch patties and make a thumb-size divot in the middle of each. 3. Heat a griddle or large cast-iron pan over medium-high heat. Evenly sprinkle the patties all over with salt and 1/8 teaspoon pepper. Griddle the burgers, turning when the bottom forms a dark brown crust, about 4 minutes. Add 1-ounce cheese on top of each burger and cook for 2 minutes. Cover the pan and turn the heat off. Allow to sit, covered, until the cheese melts, about 1 minute. Place the burgers on the buns, top with lettuce and tomato. Cover with the top buns and serve.
Coconut Flan 1 1/2 cups sugar 2 cups coconut milk 6 eggs 1 tablespoon rum Zest of 2 limes 1/2 cup shredded coconut, toasted Instructions: Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath. Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes. Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.
French Onion Grilled Cheese 6 tablespoons unsalted butter, at room temperature, or more as needed 1 Vidalia or sweet onion, diced 2 sprigs fresh thyme 1 teaspoon onion powder Kosher salt and freshly cracked black pepper 4 ounces mild Cheddar slices (about 6 slices) 4 ounces Swiss cheese slices (about 6 slices) 6 slices white country bread Instructions: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, thyme, onion powder and a pinch of salt and pepper to the skillet and cook, stirring occasionally, until the onions soften and brown, 3 to 4 minutes. Remove the onions to a bowl and leave the skillet on low heat. Place one slice of Cheddar and one slice of Swiss on each piece of bread. Top 3 of the slices with the onion mixture, then sandwich with the other cheesed breads, making 3 sandwiches. Spread about 2 tablespoons butter on the tops of the sandwiches, just enough to cover the tops in a thin layer. Melt the remaining 2 tablespoons in the skillet (adding more if it looks dry). Place the sandwiches butter-side up in the skillet. Cook on one side until golden brown, 2 to 3 minutes, then flip and cook the buttered side for another 1 to 2 minutes. Remove from the skillet and cut crosswise into strips\u2014great for dipping in soup! Serve immediately or keep in a warm oven in aluminum foil until ready to use.
Bee Beem Bhop 3 ounces spinach Salt Sugar, for seasoning 3 ounces soy bean sprouts 3 ounces julienned zucchini, 3 ounces julienned carrot 2 ounces sliced shiitake mushroom 3 ounces sliced cabbage 3 ounces julienned white radish Salted green seaweed, for topping 1/2 ounce oil 1 ounce butter 1 1/2 cups cooked white rice 1 egg yolk 1 tablespoon sesame oil 1 teaspoon sesame seeds 1/4 cup dried seasoned seaweed Gochujang, optional Instructions: Boil water and add spinach for 2 minutes. Remove and place in ice cold water, then strain for 1 minute. Add a pinch of salt and a pinch of sugar. Set aside. Repeat this method individually with the sprouts, zucchini, carrot, mushroom, cabbage and radish, then set aside. Soak some salted green seaweed in water for 10 minutes, then strain. Repeat this process of soaking the seaweed and straining 2 more times. Cut seaweed into small pieces (approximately 2 inches). Add oil to a pan and saute seaweed with a pinch of salt and pinch of sugar for 2 minutes. Coat a stone pot bowl with butter. Add the rice and thinly spread it across the bowl. Add the spinach, sprouts, zucchini, carrot, mushroom, cabbage, radish and seaweed, arranging in wedges going around the bowl (like a pie) and leaving the rice visible in the middle. Put the egg yolk in this middle hole. Place the stone pot over high heat until cooked to your desired crispiness, 7 to 10 minutes. If you like extra crispiness, squeeze an extra layer of sesame oil around the rim of the stone pot so that the rice does not burn. Garnish bee beem bhop with sesame oil, sesame seeds and dried seasoned seaweed. You can also add gochujang for spiciness.
Bonfire Smoky Mary 2 shots bloody Mary mix 1 shot pepper vodka (recommended: Absolut Pepper) 1/4 teaspoon Worcestershire sauce 1/4 teaspoon adobo sauce from canned chipotle chiles in adobo 1/4 lemon, juiced Ice cubes Black pepper Green olive with pimento Pickled vegetable, for garnish like okra, green beans, optional Instructions: In a cocktail shaker, combine bloody Mary mix, vodka, Worcestershire sauce and adobo sauce. Squeeze lemon into shaker and shake to combine. Pour into a tall glass full of ice. Garnish with black pepper, olives, and a piece of pickled okra or green bean, if desired.
Pecorino Crackers 1 1/4 cups grated pecorino Romano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 1 stick unsalted butter, softened 1 cup all-purpose flour Instructions: Preheat the oven to 350 degrees F. Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together. Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate.
Pork Chops with Mushroom Cream and Hazelnuts, Roasted Blooming Onion with Ranch Dip, Roasted Spaghetti Squash Nonstick cooking spray 4 extra-large yellow onions (the biggest ones you can find!) Salt and freshly ground black pepper 1 spaghetti squash, halved lengthwise and seeded 1 tablespoon olive oil 4 boneless pork loin chops, trimmed of fat 2 cups sliced wild mushrooms (any variety, combination) 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 1/2 cup heavy cream 1/4 cup chopped hazelnuts 1/4 cup freshly chopped parsley leaves 1/2 cup ranch dip Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown. Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.
XO Sauce 4 ounces dried scallops, each thumb-size or smaller 4 ounces dried shrimp 4 cups boiling water 4 medium shallots (about 8 ounces), roughly chopped 6 cloves garlic, roughly chopped 1 1/2-inch piece ginger, peeled and roughly chopped 4 Thai bird chiles, chopped 1/4 cup Shaoxing wine 2 tablespoons oyster sauce 1 tablespoon Chinese light soy sauce 1 tablespoon light brown sugar 2 teaspoons Chinese chile powder or gochugaru, plus more to taste 1 1/2 cups vegetable oil 1/2 cup finely minced Chinese dry-cured ham or country ham (about 3 ounces) Instructions: Place the dried scallops and shrimp in separate medium heatproof bowls. Add enough of the boiling water to each bowl to cover the seafood by at least 1 inch. Let sit until softened, about 2 hours. Drain the scallops and shrimp separately, reserving the soaking liquid. Place the scallops in a food processor and pulse until shredded into fine strands, 6 to 8 times; scrape out and transfer to a bowl. Next, finely chop the shrimp in the food processor, about 12 pulses; transfer to a separate bowl. If the seafood is overly wet, transfer each to a separate paper towel-lined plate and blot dry before frying. Wipe out the food processor bowl and add the shallots, garlic, ginger and Thai chiles; pulse until very finely chopped, but not a paste, about 8 pulses, scraping down the bowl as needed; set aside. Mix 1 cup of the reserved soaking liquid with the Shaoxing wine, oyster sauce, soy sauce, brown sugar and chile powder in a measuring cup or bowl; set aside. Heat the oil in a large wok, Dutch oven or high-sided pot over medium-high heat. When the oil is hot (dip a wooden handle or chopstick and the oil should start bubbling around it right away), reduce the heat to medium then carefully add the scallops a handful at a time at first to make sure the oil doesn\u2019t pop or splatter. Stir frequently, scraping the bottom occasionally, until golden brown, about 4 minutes. (The oil will get very foamy and bubble up from time to time, especially when you first add an ingredient, since a lot of moisture is cooking off.) Add the shrimp and cook, stirring often, until golden brown, about 12 minutes. Add the ham and cook, stirring often, until crisp and slightly darker, 3 to 4 minutes. Add the shallot mixture and cook, stirring often, until golden brown, about 12 minutes. Finally, add the liquid mixture to the oil and bring to a boil; adjust the heat to maintain a simmer and cook until mostly dry and the oil separates to the top, 8 to 10 minutes. Let cool completely. Transfer to a heatproof airtight container and store in the refrigerator for up to 1 month.
Steamed Striped Bass with Ginger and Scallions One 2- to 3-pound whole striped bass, scaled and gutted (fins and gills removed) Nonstick cooking spray Kosher salt and white pepper 4 Chinese black mushrooms, soaked in warm water until softened, sliced thin 2-inch piece ginger, finely sliced like blades of grass 4 baby bok choy, quartered 1/4 cup (60 ml) water 3 tablespoons (45 ml) thin soy sauce 1 tablespoon (15 ml) chicken bouillon powder 1 tablespoon (15 ml) Shaoxing rice wine 2 teaspoons (10 grams) sugar 1 teaspoon sesame oil 3 scallions, finely sliced like blades of grass 2 tablespoons (30 ml) sesame oil 2 tablespoons (30 ml) canola oil Instructions: For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray. Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame. For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish. Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil. Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes. For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture. Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.
Biscuits 3 cups all-purpose flour, plus more for dusting 1/3 cup powdered milk 5 teaspoons baking powder 1 tablespoon sugar 2 teaspoons cream of tartar 2 teaspoons kosher salt 1 stick (8 tablespoons) cold butter, cut into bits, plus 4 tablespoons butter, melted 1/2 cup shortening 1 1/2 cups buttermilk Instructions: Preheat the oven to 450 degrees F. Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together. On a lightly floured surface, turn out the dough and use your hands to press it into a circle measuring 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.
Crispy Salmon Fillets One 1.5-kilogram/3.3-pound salmon side 1/4 cup unsalted butter (56 grams) 4 cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried herbs (such as Herbs de Provence or Italian seasoning) Kosher salt Freshly ground black pepper 3 eggs 3/4 cup mayonnaise 2 tablespoons Dijon mustard Nonstick cooking spray Instructions: Line a baking sheet with parchment paper and set aside. Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones. To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge. Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature. Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet. At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months. To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.
Killer Inside Out Burger with Worcestershire Tomato Ketchup 1/4 pound bacon, chopped 1/2 cup minced red onions 3 tablespoons fresh uncooked chorizo, casing removed Salt and freshly ground black pepper 2 pounds ground chuck, 80/20 mix 1/2 pound Swiss cheese, thinly sliced, about 8 slices 4 kaiser rolls, split and toasted Worcestershire Tomato Ketchup, recipe follows 3 tablespoons olive oil 1/4 cup diced red onion 8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces 1 tablespoon chopped garlic 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 2 tablespoons sugar 1/2 teaspoon chopped fresh dill Salt and freshly ground black pepper Pinch allspice Pinch celery salt Pinch mustard seed Instructions: In a medium pan over medium to high heat, add bacon and onions and cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Season with salt and pepper. Remove the bacon mixture to a paper towel-lined plate to drain and cool. Preheat oven to 250 degrees F. Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties. Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in the preheated oven for 10 minutes. Remove from oven, place burgers onto rolls and serve with Worcestershire Tomato Ketchup. Worcestershire Tomato Ketchup: In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes. You can either serve the ketchup chunky or cool and puree in a blender until smooth.
Tiramisu 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar (optional) Instructions: Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
Peach Cobbler Cocktail Crushed ice 2 to 2 1/2 ounces rye whiskey 2 1/2 ounces peach nectar Dash bitters About 5 wedges frozen peaches, halved 3 to 4 fresh mint leaves, roughly chopped 1 lemon wedge Instructions: Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Thai Steak Soup 1/4 cup vegetable oil 12 ounces skirt steak Kosher salt and freshly ground pepper 4 ounces stir-fry rice noodles 1 21/2 -inch piece fresh ginger, peeled and thinly sliced 1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds) 1 bunch scallions, thinly sliced (white and green parts separated) 1 bunch scallions, thinly sliced (white and green parts separated) 4 cups low-sodium chicken broth 2 cups snow peas, trimmed and halved 4 carrots, thinly sliced 1/2 cup roughly chopped fresh cilantro 1/2 cup packaged fried shallots or onions Instructions: Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare. Transfer to a cutting board and let rest. Reserve the skillet. Put the noodles in a bowl; cover with warm water and soak 5 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until softened, about 2 minutes. Add the chicken broth and 3 cups water; bring to a boil. Reduce the heat to medium low; simmer 10 minutes. Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the noodles, pat dry and toss with 1/4 teaspoon salt. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes. Flip; cook until crisp, 3 more minutes. Transfer to a cutting board; cut into 4 wedges. Slice the steak against the grain. Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes. Divide the soup, steak and fried noodles among bowls. Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.
Slightly Adapted Mamo's Potato Pancakes 5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds) 1 large onion, halved 1 large egg 2 tablespoons all-purpose flour or matzo meal Kosher salt and freshly ground pepper Vegetable or canola oil, for frying Applesauce or other toppings, for serving Instructions: Peel the potatoes, immediately immersing them in very cold water as you finish each one. Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through. Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste. Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.) Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!
Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple Glazed Grilled Sweet Potatoes 1 cup maple syrup 1/4 cup grated fresh horseradish 1 tablespoon Dijon mustard 1 tablespoon ancho chile powder 1/2 cup ancho chile powder 1 tablespoons paprika 1 tablespoon dry mustard 2 teaspoon dry oregano 1 tablespoon freshly ground black pepper 2 teaspoons chile de arbol 1 teaspoon coriander 1 teaspoon cumin 1 tablespoon kosher salt or 1 jar of Bobby Flay's Dry Rub for Steak and Ribs 4 rib pork chops, 6 ounces each and 1-inch thick Olive oil 1/4 cup spice rub Instructions: Combine all ingredients in a medium bowl.; Combine all ingredients in a small bowl.; Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze. 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.
Green Smoothie 1 cup peeled and coarsely chopped cucumber 1 cup Tuscan kale, coarsely chopped 1/2 cup to 1 cup green grapes, frozen 1/3 cup ice 1/4 cup picked fresh parsley leaves Juice of 1 lemon 1/2 green apple, cored and coarsely chopped Instructions: Add the cucumber, kale, grapes, ice, parsley, lemon juice and apples to the carafe of a powerful blender. Blend on high until everything is homogeneous and smooth, adding 1 to 2 cups water as needed. Pour into glasses and serve immediately.
Chicago-style Deep Dish Pizzas 8 ounces mushrooms, wiped clean and thinly sliced Chicago Style Deep Dish Pizza Dough, recipe follows 1 green bell pepper, cored and cut into thin rings 2 tablespoons olive oil 1 tablespoon chopped fresh garlic 1 yellow onion, cut into thin rings 1 cup thinly sliced black olives 2 teaspoons chopped fresh basil 1 pound crumbled hot Italian sausage 1 teaspoon chopped fresh oregano 1 cup grated Parmesan 1/4 teaspoon fennel seeds 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes 1 (28-ounce) can plum tomatoes, coarsely crushed 1 tablespoon dry red wine 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 1 pound mozzarella cheese, sliced 8 ounces pepperoni, thinly sliced 1 1/2 cups warm water (about 110 degrees F) 1 (1/4-ounce) packages active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour 1/2 cup semolina flour 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl 1 teaspoon salt Instructions: While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using. Preheat the oven to 475 degrees F. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, 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 2 teaspoons 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. Divide into 2 equal portions and use as directed.
Sweet Butter Toasts 3 tablespoons sugar 1 teaspoon ground cinnamon, optional 2 tablespoons butter 8 (1/2-inch thick) slices ciabatta bread Instructions: Mix the sugar and cinnamon in a small bowl, if desired. Melt the butter on a heavy griddle over medium heat. Coat both sides of the bread slices with the melted butter on the grill and arrange on grill. Sprinkle with sugar. Once bread has nice grill marks, about 2 minutes, flip over and grill the sugared side for 2 minutes until caramelized. Transfer the toasts to a plate, sugar side up. Cool slightly, then cut diagonally in half. Eat toasts sugared side down.
Pasta Shells with Broccoli, Feta and Olives 8 ounces medium shells Boiling salted water 1 clove peeled garlic 2 cups broccoli florets 1 1/2 cups chopped tomatoes 1 cup crumbled feta cheese 1/2 cup sliced Kalamata olives 3 tablespoons olive oil Salt and pepper Instructions: Add shells and garlic to a large pot of boiling and salted water. Cook for 5 minutes and stir in florets. Cook for 1 minute or until broccoli is tender and drain. Locate garlic clove and push through garlic press into large bowl. Add shells and broccoli to bowl. Stir in tomatoes, feta cheese, olives and oil. Toss to coat and season with salt and pepper.
Gina's Sweet Potato Salad 2 pounds sweet potatoes, peeled and cut into cubes 1/2 Vidalia onion, finely chopped 1 red pepper, seeded and finely chopped 4 green onions, thinly sliced 1/3 cup mayonnaise 2 tablespoons orange juice 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Salt and freshly ground black pepper Instructions: Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander. Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions. In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.
Country Ham and Smashed-Potato Home Fries 1 1/2 pounds small new potatoes (as close to the same size as possible) Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons butter 3 ounces thinly sliced country ham, diced (see Cook's Note) 1 medium onion, diced 1 red bell pepper, diced 1 teaspoon lemon or orange zest Instructions: Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside. Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl. While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately.
Almost-Famous Caramel Corn 2 tablespoons vegetable oil, plus more for the baking sheet 1/3 cup popcorn kernels (preferably mushroom kernels) 1 cup sugar 3 tablespoons dark corn syrup 2 tablespoons molasses 2 teaspoons roasted peanut oil Kosher salt 1/2 cup raw peanuts Instructions: Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet. Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.
Rigatoni Pie alla Vodka 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 large shallot, finely chopped 1/2 teaspoon crushed red pepper flakes One 28-ounce can whole peeled tomatoes, with their juices One 15-ounce can whole peeled tomatoes, with their juices 1 cup vodka 1/2 cup heavy cream 1 cup loosely packed fresh basil leaves, plus more for serving Kosher salt and freshly ground black pepper 1 pound rigatoni 1 pound part-skim mozzarella, grated 2/3 cup grated Parmesan Instructions: Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil. Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil. Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.
Lamb with Spinach and Garlicky Tahini Sauce 1 onion, roughly chopped 1 1/4 cups extra-virgin olive oil 1 lemon, zested 2 lemons, juiced 1/4 teaspoon ground cumin, plus more for garnishing 10 lamb noisettes, about 1 1/4-inches thick 8 tablespoons tahini 4 garlic cloves, minced or pressed 1/2 teaspoon coarse salt 1 package frozen leaf spinach, thawed and warmed in the microwave 1 tablespoon olive oil 1 tablespoon sesame seeds, toasted Instructions: For the lamb: Put the onion into 1 large shallow dish in which the noisettes will fit into one layer, or divide the onion into 2 medium-to-large freezer bags. Add the oil, lemon zest, and cumin (dividing equally if you are using bags). Give a good stir and then add the lamb. Cover the dish or tie up the bags and leave, turning or squishing respectively at half time, as long as you've got; frankly, though, it should be for at least 10 minutes and preferably not in the refrigerator. Preheat the oven to 425 degrees F. Put a non-stick or cast-iron pan on the stove. Remove the noisettes from the marinade; you don't need to wipe then dry, just brush off the bits of onion. Sear each side for 1 to 2 minutes, then transfer to a baking pan and then to the preheated oven for 10 minutes. The meat should be right for pink, but not bloody, you may need a bit longer if the meat started off very cold. You will need to check for yourself and when cooked as you want, remove to a warmed plate. For the sauce, put the tahini in a bowl and add the garlic and salt. Stir with a wooden spoon, adding the lemon juice as you do; it will seize up here, but don't worry because it will loosen later. Slowly add some water ( I find I can use about 1/2 cup), pouring from the measuring cup so that only a little goes in at a time, and keep stirring. When you have a smooth mixture the consistency of heavy cream, stop adding water. Put into a bowl with a spoon and sprinkle with the additional ground cumin. For the spinach: Thaw it in the microwave according to the package's directions and then cook briefly to warm, about 1 minute more. Remove from the microwave and place onto a clean plate. Drizzle with the olive oil and then top with the toasted sesame seeds. Serve the lamb noisettes with the spinach and the garlicky tahini on the side.
Breakfast Frittata Squares 1 tablespoon unsalted butter 1 pound bulk sausage 10 ounces fresh spinach 1 dozen large eggs Kosher salt and freshly ground black pepper 8 ounces Cheddar, grated Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter. Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool. Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture. Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.
Roasted Garlic Thyme Butter 1 large or 2 small heads garlic, separated into cloves and peeled Extra-virgin olive oil to cover 1 cup (1/2 pound) unsalted butter, at room temperature 1 tablespoon finely minced fresh thyme Sea salt, preferably Gray salt Instructions: Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve. Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log. Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.
White Pizza All-purpose flour, for dusting 4 (12 ounce) ball pizza dough, room temperature 8 ounces mozzarella, grated 5 to 6 ounces prosciutto, thinly sliced 4 handfuls arugula Olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven. Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round. Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted. Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute. Remove the pizza and drizzle with olive oil and season with salt and pepper. Repeat with the remaining ingredients.
Linguica Crusted Roasted Salmon Cedar Plank 3 pounds salmon fillet 2 tablespoons olive oil Essence, recipe follows 8 ounces chopped linguica, or your favorite sausage 1/2 cup bread crumbs to bind 2 tablespoons grated lemon zest 2 tablespoons grated orange zest 2 tablespoons chopped chives 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven 400 degrees. Season the salmon with 1 tablespoon olive oil and Essence. In a large saute pan, heat the remaining oil. When the pan is smoking hot, sear the salmon for 1 to 2 minutes on each side. Remove from the pan and place on a cedar plank. In a saute pan, render the finely chopped linguica for 2 to 3 minutes. Add enough bread crumbs to bind the sausage. Stir in the lemon and orange zest. Season with salt and pepper if needed. Crust the top of the salmon with the linguica crust. Using your hands, pack the crust into the salmon. Roast for 8 to 10 minutes for medium rare. Place the cedar plank on a platter. Garnish with chives and Essence. Combine all ingredients thoroughly.
Grilled Shrimp with Lemon-Dill Butter and Orzo Salad 2 cups lemon juice 3 tablespoons finely chopped fresh dill 2 sticks unsalted butter, slightly softened Salt 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup olive oil 1 tablespoon finely chopped fresh dill 2 cloves garlic, finely chopped Salt and freshly ground pepper 1 pound orzo pasta, cooked al dente, drained 6 ounces feta cheese, crumbled 1 large yellow pepper, finely diced 1 large red pepper, finely diced 1/2 cup kalamata olives, pitted and quartered 2 scallions, finely sliced 1 tablespoon finely chopped fresh oregano 40 jumbo shrimp, peeled and deveined Olive oil Salt and freshly ground pepper Instructions: Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour. Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste. Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
Salisbury Steak 6 ounces minced onion 1 ounce minced garlic 3 tablespoons butter 2 pounds ground beef 4 eggs 8 ounces bread crumbs 4 ounces chopped flat leaf parsley 12 ounces cooked and diced button mushrooms 2 ounces butter 2 ounces flour 24 ounces veal stock 1 pound sliced button mushrooms 2 red onions, sliced 1/2-inch thick, grilled Instructions: Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside. In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes. Garnish with grilled onions and serve.
Shot Glass Apps: Mint Chocolate Pudding 3 cups nonfat milk 1/2 cup packed fresh mint leaves (about 1/2 ounce), plus more, for garnish 2/3 cup sugar 1/4 cup cornstarch 3 tablespoons unsweetened cocoa 1/8 teaspoon salt 3 large egg yolks, lightly beaten 2 ounces semisweet chocolate, chopped 1/2 teaspoon vanilla extract Instructions: Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens. Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts. Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves.
Peanut Brittle 2 vanilla beans 3 1/4 cups or 500 grams unsalted toasted peanuts 1 scant cup or 200 grams granulated sugar 1/4 cup plus 1 tablespoon or 100 grams corn syrup 1 1/4 cup or 300 grams unsalted butter, cubed 1/4 cup or 80 grams honey 2 teaspoons or 6 grams salt 32 ounces bittersweet chocolate, tempered How to Make a Cornet, method follows Instructions: Optional chocolate decoration: Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods. Place remaining ingredients in saucepan and place over high heat. Cook to a caramel color while continuously stirring with a wooden spoon. The mixture will become very thick. Pull out the vanilla beans and set aside. Lightly spray the work surface with vegetable cooking spray. If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now. Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet). Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer. Use a sharp chef's knife to partially cut the brittle while it is still warm. Allow it to cool completely before coating it with chocolate. It is ready to eat now or you can add chocolate to the outside of the brittle. To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle. You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle. You could also use a dipping fork to dip each piece of brittle in the chocolate. Whatever method you use, allow the chocolate to set and it is ready to serve. From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
Nougat Montilimar 2 2/3 cups almonds, toasted 1 cup pistachios, toasted 2 1/2 cups sugar 3/4 cup plus 2 tablespoons corn syrup 9 tablespoons water 1 3/4 cups honey 1/3 cup egg whites (or 1 1/2 whites) Cornstarch, for dusting 8 to 12 ounces bittersweet chocolate, tempered Instructions: Toast the almonds and pistachios at 325 degrees F for 20 minutes on a baking sheet. Combine the sugar, corn syrup, and water in a saucepan and cook to 330 degrees F. When the sugar reaches 265 degrees F, start to heat the honey in a separate pan and bring it to a low boil. Simultaneously, whisk the egg whites to stiff peaks with an electric mixer, being careful not to overwhisk. With the mixer still on high, gradually add the honey, pouring it down the side of the bowl. Continue to whisk. When the sugar reaches 330 degrees F, pour it over the honey meringue. Mix for 5 minutes at medium speed. Switch to the paddle and continue mixing for another 5 minutes. Using a spatula, incorporate the warm nuts. This will be sticky. Apply cooking spray to parchment lined sheet pan. Pour the nougat onto the parchment paper and flatten or spread to 3/4-inch thick with cornstarch-dusted hands or rolling pin. Rest overnight at room temperature. Cut to desired sized pieces and dip half in chocolate or drizzle chocolate over the top. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Peanut Butter and Chocolate Cereal Treats Nonstick cooking spray, for the parchment and spatula 6 tablespoons unsalted butter One 10-ounce bag mini marshmallows One 18-ounce box peanut butter crunch cereal, such as Peanut Butter Cap'n Crunch 1 cup honey-roasted peanuts 6 ounces semisweet chocolate chips, melted Instructions: Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray. In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly. Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours. Remove the cereal treats using the parchment paper and cut into 24 bars.
The Cuke Cocktail 2 large cucumbers, peeled, seeded and rough chop (reserve peels for garnish) Ice 1 cup vodka 1 lemon, juiced Dash salt 3 sprigs mint Instructions: In a food processor or blender blitz the cucumbers until a smooth puree. Over a bowl strain the liquid using a fine mesh strainer. Discard the pulp. In a pitcher filled with ice add the cucumber juice, vodka, lemon juice, salt and mint. Stir with a wooden spoon and serve in a martini glass. Garnish with peels.
Pan-Seared Steak and Onions 4 tablespoons (1/2 stick) butter 2 tablespoons olive oil 2 large onions, sliced 1 boneless sirloin steak (about 2 pounds) Salt and pepper 1/2 cup bourbon Instructions: In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside. Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm. Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak. To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
Baked Teriyaki Wings with Blue Cheese Dressing 1/2 stick of butter 2 pounds pre-cut chicken wings Garlic salt 1 1/2 cups Teriyaki sauce Blue cheese dressing Pepper Instructions: Preheat oven to 400 degrees. Melt butter in a baking pan. Snip off wing tips and discard or save for another use. Find joint and cut wings in two. Season wings with garlic salt and pepper. Place in pan and bake until golden brown, about 30 - 40 minutes. Pour Teriyaki sauce over golden wings and toss to coat. Bake for 20 minutes more, turning frequently. Serve with blue cheese dressing on side.
Coconut Cherry Crumble Bars Nonstick cooking spray 2 cups (270 grams) flour 1/2 cup (60 grams) rolled oats 1/4 cup (25 grams) unsweetened desiccated coconut 1/2 cup (100 grams) packed brown sugar 3/4 teaspoon (3 grams) kosher salt 1 cup (250 milliliters) coconut oil, melted 1/2 teaspoon (2 1/2 milliliters) coconut extract 1/2 teaspoon (2 1/2 milliliters) vanilla extract 1 cup (370 grams) cherry jam Instructions: Set your oven rack to the lowest level and preheat to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper. In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar and salt once or twice to combine. Pour over the melted coconut oil, coconut extract and vanilla extract and pulse just until combined. Press two thirds of the dough into the bottom of your prepared baking pan. Spread an even layer of jam onto the base layer of dough, then squeeze and crumble the remaining dough overtop. Bake until golden brown and the jam is bubbling, 30 to 35 minutes. Allow the bars to cool completely before lifting out of the pan and cutting into squares.
Sweet and Sour Pulled Chicken Sandwich 1/4 cup hoisin sauce 1/4 cup sweet chili sauce 2 tablespoons low-sodium soy sauce 2 tablespoons mirin 1 teaspoon minced fresh ginger 1/2 teaspoon toasted sesame oil 2 cups pulled rotisserie chicken 4 Hawaiian sweet rolls, sliced Butter, for toasting the rolls Pickled Broccoli Slaw, recipe follows 1 jalapeno, thinly sliced One 12-ounce bag broccoli slaw 1 cup white vinegar 1/4 cup sugar 1 teaspoon kosher salt Instructions: Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine. Meanwhile, toast the rolls in a skillet with a little butter until golden brown. Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve. Put the slaw in a medium heatproof bowl. Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.
Fresh Fruit in a Cool Ginger Broth An assortment of the freshest fruit available: Some suggestions - blueberries, blackberries, sliced pitted peaches or plums, kiwis peeled and quartered, sliced banana, mango or papaya, star fruit 1 cup pineapple juice Juice of 2 lemons 3 tablespoons honey 2 tablespoons grated fresh ginger 1/3 cup Grand Marnier Instructions: Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts. The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready. To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely. When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit. There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.
Green Eggs and Ham One 3 x 5-inch slice Pizza Bianca Focaccia, recipe follows, or any focaccia 3 tablespoons Double Cream Ricotta, recipe follows, or any ricotta 2 tablespoons Classic Pesto, recipe follows, or any pesto Plenty of shaved pecorino 4 ounces prosciutto cotto (Italian boiled ham), thinly sliced 1 egg Pinch of red chile flakes 275 grams plus 25 grams water 7 grams active dry yeast 25 grams plus 15 grams olive oil, plus more for greasing the pan 550 grams all-purpose flour 7 grams pure cane sugar 10 grams kosher salt 20 grams dried oregano 2 tablespoons chopped fresh rosemary leaves 1 tablespoon wild fennel pollen (optional) 1 tablespoon Maldon salt, or any fancy salt of your choice 4 cups whole milk 2 cups heavy cream 1/2 tablespoon sea salt Zest and juice of 1 Meyer lemon 1/2 teaspoon cider vinegar 2 cups olive oil 4 cups basil leaves 1/2 cup pine nuts, toasted 1 cup grated pecorino cheese Zest and juice of 1 lemon 1 garlic clove, finely grated Kosher salt Instructions: To assemble 1 open-faced sandwich, preheat the oven to 425 degrees F or turn the broiler to low. Set the focaccia on a baking sheet or in an ovenproof dish. Dot it with dollops of ricotta, drizzle with 1 tablespoon of the pesto, and top with pecorino and the prosciutto cotto. Either crack the egg directly on the top and bake until the egg is set, about 10 minutes, or prepare a sunny-up and bake the pizza bianca separately until slightly crisp on the edges, then lay the egg on top. To finish, top the egg with remaining 1 tablespoon pesto, plenty of pecorino, and a pinch of chile flakes. Cut it in half if you intend to share, but don't feel bad if you scarf this down solo. Measure 275 grams of water into the bowl of a stand mixer fitted with the dough hook and add the yeast. Disperse with your hand, then add 25 grams olive oil, the flour, and sugar. Mix briefly on low speed to combine the ingredients, then let rest (autolyse), covered, for 20 minutes. Sprinkle with the kosher salt and add the remaining 25 grams water. Mix on speed 1 (low speed) for 5 to 7 minutes, until the dough begins to pull from the sides of the bowl and appears shiny and smooth. Turn the dough out onto a greased baking sheet and cover loosely with well-oiled plastic. (The easiest way to oil a sheet of plastic is simply to drag it across the greased baking sheet.) Let the dough rise for 1 hour; it will be quite puffy and fill nearly three-fourths of the baking sheet. (This first rise on the baking sheet uses gravity to help spread and stretch the dough.) Gently remove the plastic and use well-oiled fingertips to poke the dough and stretch to fill the pan. (This step fulfills the same purpose as a punch down or pre-shape in some of our other breads. You're taking away some of the gas while encouraging the dough to take its final shape.) Preheat the oven to 425 degrees F. Cover the focaccia with well-oiled plastic, and let it proof for 45 to 60 minutes, or until the dough fills the entire pan. Gently remove the plastic and give the dough one last well-oiled poke. Sprinkle with the oregano, rosemary, and fennel pollen (if using). Drizzle with the remaining 15 grams olive oil. Bake for 25 minutes, or until golden. Sprinkle with the Maldon salt. To make the ricotta, in a large saucepan, combine the milk and cream and bring to 180 degrees F over medium heat, being very careful not to let it boil. Add the salt, lemon zest, lemon juice, and vinegar and stir to combine. Remove from the heat and set aside to rest 10 minutes. Set a colander over a large bowl and line the colander with cheesecloth. Using a measuring cup or a large ladle, give the pot another good stir. You will see that the curds and whey have separated. Gently ladle the curds into the colander. If you're going for ultimate richness, try not to break up the curds as you make this transfer. Let the ricotta drain in the fridge for about 2 hours, then remove it from the cheesecloth and store it in an airtight container in the fridge, where it will last for 7 days. (If you like, drain some of the whey from the bowl and reserve it for another use, such as a great probiotic lemonade.) In a blender, puree the olive oil and basil at high speed. Do not let it go too long or the heat from the blender will turn the basil brown. Add the pine nuts and puree another 1 minute, or until smooth. Pour the basil puree into a bowl and stir in the pecorino, lemon zest, lemon juice, and garlic. Season with salt to taste and store in the fridge in an airtight container for up to 4 days, or freeze for up to 30 days.
Spreads 1 cup brown sugar 1 cup (2 sticks) butter 1 egg 2 cups all-purpose flour 1 teaspoon vanilla 1/2 teaspoon salt 6 to 8 ounces semisweet chocolate chips Assorted toppings as needed: chopped granola, chopped nuts, colored sprinkles, mini marshmallows, crushed graham crackers, chopped candy, caramel sauce Instructions: Preheat the oven to 350 degrees F. Mix together the brown sugar and butter in a large bowl. Add the egg and mix together. Add the flour, vanilla and salt and mix together well. Spread the dough onto a baking sheet to a thickness of 1/4 to 1/2 inch. Bake until slightly brown, 15 to 18 minutes. At this point, pull the sheet out of the oven and sprinkle the chocolate chips evenly over the top. Return to the oven for 1 minute. Remove and spread the melted chips over the top. Sprinkle on the desired toppings, and then chill to set. Cut into squares.
String Bean and Onion Salad 1 quart water 2 pounds haricots verts 2 large red onions, thinly sliced 1 tablespoon freshly squeezed lemon juice 1 tablespoon olive oil Salt and freshly ground pepper, to taste Instructions: Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.
Chili Paste 6 shallots, peeled 1 tablespoon coarse ground black pepper 2 Serrano chiles 3 Thai bird chiles 6 cloves garlic 2 stalks lemon grass, chopped, white part only 2 tablespoons minced ginger 1 tablespoon sugar 1 tablespoon kosher salt 2 limes, juiced 1 tablespoon Worcestershire sauce Canola oil Instructions: In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.
Sunny's Fish Escovitch 1/2 cup apple cider vinegar 1/2 cup dry white wine 5 to 6 whole black peppercorns 1 teaspoon sugar 1/4 teaspoon ground allspice Kosher salt 1 large carrot, peeled and julienned 1 Vidalia onion, peeled, halved and thinly sliced 1 cucumber, peeled, seeded and julienned 1/2 cup vegetable oil 4 (1/2-pound) striped bass fillets, skin-on 1 lime, halved Freshly ground black pepper All-purpose flour, for dusting Instructions: Put the vinegar, wine, peppercorns, sugar, allspice, and a pinch of salt in a sauce pot over medium heat. Bring to a simmer, stirring until the sugar dissolves. Add the carrot and onion and cook until crisp but tender, about 8 minutes. Remove from the heat, add the cucumber and put into a small bowl. Discard the peppercorns. Set aside until ready to use or refrigerate for 1 hour, if desired. Heat the vegetable oil in a large skillet over medium-high heat. Rinse the fish fillets and pat dry. Coat them in lime juice, season with salt and pepper and flour both sides. Carefully, add the fish, skin side down, to the skillet and fry until the bottom is golden and releases easily from the pan, about 3 minutes. Flip the fillets and sear until cooked through, about 2 to 3 minutes. Transfer the fish to a nonreactive serving platter. Serve warm or cold, pouring the pickled garnish over fish just before serving. If serving cold, refrigerate separately.
German Potato Salad 2 pounds Yukon gold potatoes, sliced 1/2-inch thick 4 ounces bacon, chopped Kosher Salt 1 yellow onion, chopped 1 cup low-sodium chicken stock 1/4 cup white wine vinegar 2 tablespoon grainy mustard 1 bunch chives, chopped Instructions: Place the sliced potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes. Drain the potatoes. Let cool slightly, then transfer the potatoes to a large bowl. While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes. Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes. Add the chicken stock, vinegar, mustard and chives and bring to a boil. Pour the dressing over the potatoes and toss to coat. Serve warm or at room temperature.
Red, White, and Blue Trifle 1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring) 1 (16-ounce) tub whipped topping 2 pints blueberries 1 pint strawberries, tops removed Instructions: Bake the red velvet cake mix according to package directions and allow to cool. Using a serrated knife cut the red velvet cake into 1-inch square pieces and line the bottom of the trifle bowl with half of the cake squares. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares. Layer about 1 1/2 pints of the blueberries on top of whipped topping. Layer the remaining cake pieces on top of the blueberries forming a second layer of cake. Using a spatula, spread remaining whipped topping over the cakes pieces. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.
Chill'n Like a Villain Margarita 1/2 teaspoon ancho chili powder, for rimming glass 1 teaspoon salt, for rimming glass 4 sprigs cilantro 1 1/2 ounces 100 percent tequila blanco 3/4-ounce fresh lime juice 1/2-ounce agave nectar 2 ounces pineapple juice 1/4 cup mango, diced Ice cubes Instructions: Mix together the ancho powder and salt in a shallow plate. Moisten the rim of the glass and coat it in the ancho mixture. Muddle the cilantro in a cocktail shaker, then add the tequila, lime, agave nectar, pineapple juice, mango, and ice. Shake to combine and pour into the prepared glass filled with ice.
Gorgonzola Crostini 12 (1/3-inch-thick) baguette slices 3 ounces Gorgonzola crumbles, at room temperature 1/2 cup chopped walnuts or pecans Honey Instructions: Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes. Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.
No-Fuss Fancy Garlic Bread 1/4 cup lightly packed fresh flat-leaf parsley leaves 1/4 cup lightly packed fresh basil leaves 1/2 teaspoon kosher salt 4 cloves garlic, roughly chopped 1/2 cup (1 stick) unsalted butter, at room temperature 1/4 cup freshly grated Parmigiano-Reggiano 1 baguette Instructions: Preheat the oven to 400 degrees F. Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate. Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes. Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.
Grilled Buffalo Chicken Thighs with Blue Cheese Slaw 1/3 cup low-fat buttermilk 1/3 cup crumbled blue cheese 2 teaspoons red wine vinegar 1 teaspoon Worcestershire sauce 1 1/2 cups pre shredded carrots 1 1/2 cups celery matchsticks (from about 3 stalks) 1/3 cup hot sauce, such as Frank's Red Hot 2 tablespoons unsalted butter 8 bone-in chicken thighs (about 2 pounds), skin removed Instructions: Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F). Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken. Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes. Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw.
Halloween Spice Cake Butter 1 1/2 cups all-purpose flour, plus more for pan 1 teaspoon baking powder 1/2 teaspoon fine sea salt 1 tablespoon unsweetened cocoa powder 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 cup sugar 1/4 cup packed light brown sugar 2/3 cup vegetable oil 1/3 cup unsweetened applesauce 2 eggs 1 teaspoon pure vanilla extract Powdered sugar, for dusting Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan. Set aside. In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice. In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.
Marinated Vegetable Salad Kosher salt 1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces 1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces 1 pound frozen artichoke quarters 1/3 cup olive oil 1 1/2 tablespoons red wine vinegar 1 small clove garlic, finely grated 1/2 cup pitted kalamata olives, halved 2 tablespoons capers 2 tablespoons chopped fresh oregano 3 pickled cherry peppers, chopped Instructions: Bring a large pot of salted water to a boil. Have a large ice bath ready. Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels. Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.
Two-Spice Vanilla Tapioca Pudding 1/2 cup small pearl tapioca (if unavailable, use large pearl tapioca) 4 cups soy milk 3/4 cup sugar 1/2 teaspoon salt 2 egg yolks 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 3 egg whites, at room temperature 1/4 teaspoon cream of tartar Instructions: Soak the tapioca in warm water to cover for 1 hour. Drain and set aside. Preheat the oven to 375 degrees. Lightly butter a 12-inch oval or gratin baking dish and place it in a large brownie pan. Mix the tapioca, soy milk, sugar, and salt in a heavy nonaluminum saucepan. Bring the soy milk to a boil over medium heat while whisking. Lower the heat and let the mixture simmer 10 minutes, whisking occasionally. Remove from the heat and quickly whisk in the egg yolks, vanilla extract, cinnamon, and nutmeg. In another bowl, beat the egg whites with the cream of tartar until just stiff. Whisk 1/2 a cupful into the tapioca, then fold the remaining in. Pour the tapioca mixture into the prepared baking dish. Place the baking dish and brownie pan in the middle shelf of the oven and pour several inches of boiling water around the outside. Bake about 35 minutes, until the top is puffed and golden. The inside will still be a little soft. Remove, cool slightly, and serve warm or at room temperature.
Nanny's Basic Pecan Pralines 1 cup brown sugar 1/2 cup white granulated sugar 1/2 cup water 1/2 cup heavy whipping cream 1 1/2 cups whole pecans Butter, to grease cookie sheet Instructions: Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F. Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
The Best Lemon Bars Nonstick cooking spray 1 3/4 cup all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1/2 teaspoon kosher salt 2 sticks (1 cup) cold unsalted butter, cut into small pieces 4 large eggs 2 large egg yolks 1 3/4 cup sugar 1/3 cup all-purpose flour 1/4 teaspoon kosher salt 1 cup fresh lemon juice (from 6 to 8 lemons) 1 teaspoon finely grated lemon zest 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 1 tablespoon confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside. For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes. For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined. Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes. Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours. Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
Deep-Dish Sausage Pizza 1 cup lukewarm water (about 110 degrees F; see Cook's Note) 1 packet active dry yeast 2 tablespoons sugar 3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note) 1 tablespoon kosher salt 4 tablespoons unsalted butter, melted 1 teaspoon extra-virgin olive oil 1 teaspoon extra-virgin olive oil 2 tablespoons finely diced yellow onion (about 1/4 small onion) 1 teaspoon minced garlic (about 1 large garlic clove) 1 tablespoon tomato paste 1/4 teaspoon dried oregano Pinch crushed red pepper 1/2 teaspoon kosher salt One 14.5-ounce can stewed tomatoes 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 12 ounces sweet Italian sausage, casings removed 12 ounces hot Italian sausage, casings removed 2 cups freshly shredded low-moisture mozzarella (about 8 ounces) 1 cup freshly shredded soft Asiago cheese (about 4 ounces) All-purpose flour, for dusting 6 large basil leaves, torn, for garnish Instructions: For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam. Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down. Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size. For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.) For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain. Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator. Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan. Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling. Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.
Macaroni and Cheese Egg Roll 1/2 pound elbow macaroni 3 tablespoons kosher salt, plus additional for salting water and seasoning egg rolls 1/2 cup (8 tablespoons) unsalted butter 1/2 cup all-purpose flour 1 cup milk 1/2 cup shredded Cheddar 1/2 cup shredded Monterey Jack cheese 2 tablespoons garlic powder 2 tablespoons onion powder 3 teaspoons ground black pepper, plus additional for seasoning egg rolls 8 square egg roll wrappers 1 large egg beaten with 1 tablespoon water Oil, for frying 2 tablespoons smoked paprika 1 bunch fresh chives Instructions: Boil noodles to al dente in salted water. Set aside. Melt butter in a saucepan until hot, then add the flour and cook, whisking, until light blonde in color. Add milk to roux and whisk to combine, then add Cheddar and Monterey Jack cheeses. Add garlic powder and onion powder. Mix sauce with macaroni and add salt and pepper. Add 2 tablespoons macaroni to a wonton wrapper. Tuck in each side, then roll up, sealing shut with some egg wash. Heat several inches of oil in a Dutch oven until it registers 350 degrees F on a deep-frying thermometer. Fry the egg rolls in batches, turning occasionally to brown evenly, until golden brown and crispy, 4 to 5 minutes. Place egg rolls on paper towels and sprinkle with salt, pepper and smoked paprika. Cut egg rolls in half and garnish with chives and additional smoked paprika.
Avocado Salad 2 semi-ripe avocados 2 tablespoons torn fresh flat-leaf parsley leaves 1 mini cucumber, sliced 1/2 small red onion, thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1/4 teaspoon ground cumin 1 lime, juiced (about 2 tablespoons) Instructions: For the salad: Peel the avocados, cut into 1-inch chunks and put all but 2 chunks into a large mixing bowl for the salad. Put the remaining 2 chunks into a small mixing bowl and set aside for the dressing. Add the parsley, cucumber and onion to the avocado chunks in the large mixing bowl. Sprinkle generously with salt and pepper. For the dressing: Mash the reserved 2 chunks of avocado with a fork until smooth. Add the oil, honey, cumin and lime juice and whisk until smooth. Pour the dressing over the avocado salad and gently toss with your hands to combine. Serve immediately.
Pork Schnitzel 4 boneless pork loin chops (about 5 to 6 ounces each) 1 1/2 cups all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs 1/2 cup milk 4 cups plain dried bread crumbs 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 sprig thyme Lemon wedges Instructions: Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating. Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork. Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
Casa Chimayo Red Posole 2 to 3 pounds pork shoulder 1 teaspoon salt 1 bay leaf 1 onion, chopped fine 2 to 4 cloves garlic, minced 1 teaspoon ground cumin 10 to 12 Casa Chimayo red chile pods* (see Cook's Note), rinsed, stems and seeds removed 4 cloves fresh, peeled garlic Salt 1 pound posole, dried and soaked overnight, or frozen and defrosted** (see Cook's Note) 1 onion, quartered 1 teaspoon salt Optional garnishes: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese Instructions: You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole. For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs. Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces. For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes. Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside. For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to \bloom\, 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings. Serve in a bowl and place the garnishes on the table so that each person fixes their own.
Sunset Martini 1 3/4 ounces raspberry vodka (recommended: Stoli Razberi) 2 ounces pineapple juice Dash Triple Sec Dash grenadine Instructions: Fill a cocktail shaker with ice. Add all the ingredients and shake well. Strain the mixture into a martini glass and serve immediately.
Smoked Sausage and Black-Eyed Peas 1 pound smoked sausage 1 cup chopped yellow onion (1 medium) 1/2 teaspoon salt 1/4 teaspoon cayenne 4 cloves of garlic 5 sprigs of fresh thyme 4 bay leaves 3 teaspoons finely chopped parsley 8 cups chicken stock 1 pound black-eyed peas 1 tablespoon minced garlic 6 cornbread muffins 1 tablespoon chopped green onions Instructions: In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.
Caution Flag Chili with Flat Tire Toppers 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 poblano peppers, seeded and thinly sliced 2 pounds ground sirloin 1 medium onion, chopped 3 to 4 cloves garlic, chopped 2 tablespoons grill seasoning, a couple of palm fulls 2 tablespoons Worcestershire sauce, eyeball it 2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce 1/2 cup steak sauce (recommended: Peter Luger or A1) 1 cup beer (1/2 a bottle) 1 cup beef stock 1 (28-ounce) can crushed fire roasted tomatoes 1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box) Softened butter, for greasing a griddle 1 can black beans, rinsed and drained 1 1/2 teaspoons cumin, half a palm full 2 scallions, chopped Instructions: Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low. Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches. Top bowlfuls of the chili with flat tire toppers and serve. Serve with plenty of cold 40s or wine coolers (recommended: thunderbird). Put all firearms away before serving.
Funghi alla Fiorentina (Seared Mushrooms with Wilted Arugula) 3 tablespoons olive oil 8 ounces mushrooms, such as royal trumpets, cleaned and cut into 1-inch pieces Kosher salt 1/2 cup dried cranberries 1/3 cup chopped toasted walnuts 4 cups packed baby arugula Instructions: Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.
Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil 8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced 3 tablespoons olive oil 4 cloves garlic, minced 1/4 cup thinly sliced shallots 1/2 cup chile oil, recipe follows 8 ounces goat cheese, cut into 8 slices Salt and freshly ground pepper 3 tablespoons fresh thyme leaves 1 cup pure olive oil 2 ounces dried New Mexico peppers 1 ounce dried arbol chile powder 2 tablespoons ancho powder Instructions: Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper. Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread. Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
Sheet Pan Spring Chicken Dinner 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh parsley leaves, finely chopped 4 cloves garlic, grated 8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds) 1 pound baby rainbow carrots, tops trimmed Kosher salt and freshly ground black pepper 1 pound rainbow fingerling or baby potatoes, halved lengthwise 1 bunch scallions, cut into thirds 3 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 2 tablespoon fresh dill, finely chopped 2 tablespoons fresh parsley, finely chopped Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes. Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper. Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes. Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper. Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more. For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper. To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.
Microwave Breakfast Cake for One 1 tablespoon milk or non-dairy milk 1/2 teaspoon chia seeds 1/2 teaspoon vanilla extract 1 egg yolk 1/2 very ripe medium banana, mashed (see Cook's Note) 3 tablespoons white whole wheat flour 1/4 teaspoon baking powder 1 tablespoon peanut butter 1/2 teaspoon ground cinnamon, plus additional for topping Honey, for drizzling 1 tablespoon semisweet chocolate chips 1 tablespoon chopped walnuts, plus additional for topping Orange zest, for topping Honey, for topping (optional) 1 tablespoon old-fashioned rolled oats 1 tablespoon chopped figs 1/2 teaspoon ground cinnamon Sliced almonds, for topping Coconut flakes, for topping Maple syrup, for drizzling (optional) Instructions: For the cake: Combine the milk, chia seeds, vanilla, egg yolk and banana in a small microwave-proof jar or container (I prefer half-pint Mason jars). Add the flour and baking powder and stir until well incorporated and the batter thickens. Store in the fridge until ready to serve. Microwave the jar on high for 1 to 1 1/2 minutes, then serve. For the peanut butter cake: To the cake recipe, add the peanut butter and 1/2 teaspoon cinnamon and give everything a good stir. Once the cake is microwaved, drizzle some honey and sprinkle more cinnamon, if desired. For the chocolate chip cake: To the basic recipe, add the chocolate chips and 1 tablespoon chopped walnuts. Once the cake is microwaved, top with the orange zest, more walnuts and honey, if using. For the fig oatmeal cake: Omit the flour in the cake recipe, and substitute with the oats. Add the figs and cinnamon. Once the cake is microwaved, add the almonds, coconut flakes and a drizzle of maple syrup, if using.
Pompano Fillet with Flying Fish Roe 1/4 cup lime juice 1/4 cup sweet rice wine (mirin) 2 tablespoons soy sauce 2 tablespoons grated fresh ginger 2 tablespoons cornstarch 1 pound pompano fillets, skinless and boneless Wondra flour for dredging Salt and pepper to taste 2 tablespoons peanut oil 2 to 4 ounces flying fish roe 1 small bunch fresh pea shoots or water cress, about 1 cup 1 small daikon radish, julienned Instructions: Combine the lime juice, mirin, soy sauce, ginger and cornstarch in a small bowl making sure the cornstarch is well dissolved. Dredge the pompano fillet in flour and season with salt and pepper. Place a bed of daikon julienne on a dish and place a ring of pea shoots around the outside of the dish. Repeat for each serving. Heat the oil in a large skillet over high heat for 1 minute. Add the fish fillets and saute until crisp on both sides about 4 to 5 minutes. Add the lime juice and cornstarch mix to the pan and cook for 1 minute over high heat until the liquid thickens. Stir the fish roe in quickly and immediately pour some caviar sauce over each fish fillet. Serve with jasmine rice.;
Caprese Bites 1 pint yellow cherry tomatoes (as small as possible) 1 pint red cherry tomatoes (as small as possible) 2 blocks fresh mozzarella, preferably mozzarella di bufala (cubed) 1 bunch fresh basil Balsamic vinegar salt Instructions: On decorative toothpick skewer one cherry tomato, a basil leaf and a cube of mozzarella. Serve with varieties of marinated olives, sliced Italian meats and breadsticks.
Couscous with Spiced Almonds 2 tablespoons unsalted butter 1 cup whole blanched almonds. 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1 teaspoon sea salt 3 cups chicken stock or vegetable stock Salt and freshly ground black pepper 1 1/2 cups couscous Instructions: To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool. To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes. Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.
Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese 4 cups shucked fresh fava beans 1/4 cup fresh lemon juice 2 tablespoons minced garlic 1/4 cup olive oil Salt and freshly ground black pepper 1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano) 2 tablespoons finely chopped flatleaf parsley Instructions: Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.
Potee Savoyard 2 pounds bacon 1 pig foot 1 whole ham hock 1 cured pig neck 1 whole savoy cabbage, quartered, cored, and each section quartered again 1/2 white cabbage, quartered, and then each quarter halved White vinegar 2 teaspoons crushed white peppercorns 1 tablespoon juniper berries 1 teaspoon cumin 2 bay leaves 2 cloves 6 small cabbage-stuffed sausages 6 Strasbourg sausages 5 small turnips, peeled and quartered 3 carrots, halved and then cut lengthwise into quarters 3 cloves garlic, halved, germs removed 1 onion, thinly sliced 1 extra-large or 3 regular pork sausages Bread, for dipping Instructions: Bring a large pot of salted water to a boil. Immerse the bacon, pig foot, ham hock and pig neck and boil for about 1 hour. Wash all the cabbages, add a touch of vinegar, and then drain. Combine the peppercorns, juniper berries, cumin, bay leaves and cloves in a cheesecloth and tie string around the top to make a bouquet garni. After 1 hour of boiling the meats, add the bouquet garni, sausages, turnips, carrots, garlic and onions and cook for about 30 minutes. To serve, arrange the meats and vegetables on a platter and reserve the bouillon from the meats to dip bread in.
Whole Roasted Snapper 1 yellow tail snapper (1.5 pounds) 1/2-ounce shredded fennel Salt Fine ground black pepper Canola oil 1 1/2 ounces bias cut fingerling potatoes 1-ounce baby carrots 1-ounce bias cut fennel 1-ounce bias cut celery 2 baby artichokes 4 stalks asparagus 1-ounce large diced red onions 2 ounces rich veal glaze 1/2-ounce fresh squeezed lemon juice Chives Parsley Instructions: Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail. Then slit down the center of the fish with a sharp knife. And then inside, put shredded fennel, salt and pepper. Heat the olive oil and sear the snapper. Precook the vegetables. While the fish is searing, add an array of vegetables, the veal glaze and lemon juice. Sear one side, then flip the fish to the other side. Then take the whole pan into a preheated 350 degree oven for about 10 minutes. It should come out nice and brown. Garnish with chives and parsley.
Maeve Cheese Fries 4 slices bread (about 1/4-inch thick) 2 tablespoons butter 1/2 cup grated hard cheese 1/2 cup processed or cream cheese 1/2 teaspoon paprika 1 clove garlic, crushed 1/2 teaspoon caraway seeds Pinch of black pepper 2 chopped shallots or spring onions (scallions) 1 egg Bacon fat or butter for frying Instructions: Cream 1 tablespoon butter, add grated cheese, cream cheese, garlic, and seasonings, beating well until smooth. Chop the shallots or onions, add to the remaining butter, and fold into the cheese mixture. Spread this filling on two slices of bread, cover with the other two, pressing well together. Cut in halves or quarters, brush with beaten egg, and fry golden brown in butter or bacon fat.
Brown Butter Scallop Rolls 1 pound sea scallops (about 16), \foot\ muscles removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 sprigs thyme, leaves stripped 1 tablespoon chopped fresh parsley 3 tablespoons unsalted butter, at room temperature, plus more for the rolls 4 potato hot dog rolls 8 leaves Boston or Bibb lettuce Juice of 1/2 lemon, plus wedges for serving 1 tablespoon chopped fresh chervil or tarragon 1 tablespoon chopped fresh chives Instructions: Cut the scallops in half (two half-circles) and transfer to a medium bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the olive oil, thyme and parsley and toss to coat; cover and refrigerate until ready to cook. Generously butter the insides of the rolls. Heat a large skillet over medium heat. Add the rolls, buttered-side down, and toast until golden, about 3 minutes. Remove to a plate and let cool, then tuck 2 lettuce leaves into each. Heat the skillet over medium-high heat and add the scallops in a single layer. Cook, undisturbed, until golden on one side, about 3 minutes. Flip the scallops and add the remaining 3 tablespoons butter to the pan, swirling to distribute the butter. Tilt the pan slightly and spoon the butter over the scallops until they are cooked through and the butter begins to brown and smell nutty, about 3 more minutes. Add the lemon juice and toss. Divide the scallops among the rolls and drizzle with the browned butter. Sprinkle with the chopped herbs and serve with lemon wedges.
Dumplings with Ginger Dipping Sauce 1/4 cup red-wine vinegar 1/4 cup reduced-sodium soy sauce 2 tablespoons sugar 1 tablespoon Asian sesame oil 1 scallion, thinly sliced 2 teaspoons grated peeled ginger root 1/4 teaspoon crushed red pepper flakes 1/2 pound lean ground pork 1 scallion, finely minced 1 tablespoon reduced-sodium soy sauce 1 tablespoon Asian sesame oil 1 teaspoon cornstarch 1 teaspoon dry sherry 1 teaspoon grated peeled ginger root 1 garlic clove, minced One 12-ounce package (about 48) wonton skins Instructions: Bring a large pot of water to a boil. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic. Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling. Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with a dipping sauce.
Puff Pastry Wrapped Brie 1 egg 1 tbsp. water 1/2 of 17.3-oz. pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 (8 ounces) Brie cheese round Instructions: 1. Heat oven to 400 degrees F. Beat egg and water in bowl. 2. Unfold pastry on lightly floured surface. Roll into 14\ square. Place cheese in center. Fold pastry up over cheese to cover. Trim excess pastry and press to seal. Brush seam with egg mixture. Place seam-side down onto baking sheet. Brush with egg mixture. 3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes.
Fetafire Chicken 1 cup olive oil 1 cup vegetable oil 1/4 cup lemon juice 1 tablespoon dried oregano 1 tablespoon kosher salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons black pepper 2 pounds boneless, skinless chicken breast 1 pound crumbled feta 3 ounces pureed roasted red pepper 2 ounces pureed green bell pepper 2 ounces pureed onion 1 1/2 teaspoons cayenne pepper 1/4 cup mayonnaise 1/4 cup olive oil Olive or vegetable oil, for cooking 6 pita bread, shredded lettuce and chopped tomatoes, for serving Instructions: For the marinade and the chicken: Whisk together in a large bowl the olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder and black pepper. Transfer the marinade to a large container with a tight-fitting lid or a large resealable plastic bag. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 2 hours but no more than 3 hours. Meanwhile, for the Fetafire: Put the feta in a large bowl. Add the roasted red pepper, green bell pepper and onion purees to a food processor. Add the cayenne pepper and process until blended and smooth. Add this spicy onion-pepper mixture to the feta along with the mayonnaise and olive oil and mix thoroughly with a spatula. (The mixture should have an orange color.) Refrigerate the mixture until ready to use. Cook the chicken: For grilling, lightly coat grill grates with oil and preheat the grill to medium-high (400 degrees F). Remove the chicken from the marinade and allow excess to drip off, transfer to the grill and cook until nicely marked and the internal temperature of the chicken is 165 degrees F, about 5 minutes per side. For baking, preheat the oven to 375 degrees F and transfer the drained chicken breasts to a lightly oiled baking sheet and bake until the internal temperature of the chicken is 165 degrees F, about 20 minutes. Allow the chicken to cool and then cut into 1-inch cubes. Cook and assemble: Add 2 tablespoons of the Fetafire to a large skillet over medium heat. Add about 1 cup of the chicken cubes and toss constantly to heat through, about 2 minutes. Serve the Fetafire chicken on top of a warmed pita and top with shredded lettuce and diced tomato. Repeat with the remaining Fetafire sauce, chicken cubes, pita, lettuce and tomatoes.

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