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Turkey Waldorf Bites Nonstick cooking spray 1/2 cup panko breadcrumbs 1/2 cup freshly grated Parmesan 2 tablespoons milk, room temperature 2 eggs, room temperature 2 teaspoons Dijon mustard 4 jarred piquillo peppers, drained and finely diced 1 shallot, minced 1 pound ground turkey 1/4 cup fresh basil leaves, chopped 3/4 teaspoon salt 40 red seedless grapes 2 stalks celery, cut into 3/4-inch pieces 1 apple, such as Fuji, diced into 40 pieces Instructions: Special equipment: forty 4-inch skewers or decorative toothpicks Preheat the oven to 375 degrees F. Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side. In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top. Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature. When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight. To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf. Serve cold or at room temperature.
Lavender Lemon Drop 1 cup demerara sugar 1 ounce gin, such as Plymouth 1 ounce limoncello, store-bought or homemade, recipe follows 1/2 ounce lemon juice 1 ounce Moscato d'Asti 1 sprig fresh lavender Lemon wedge, for garnish 12 large, thick-skinned lemons, preferably Sorrento lemons, washed 1 liter inexpensive vodka, such as Smirnoff or Tito's 1 cup sugar Instructions: For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. For the lavender lemon drop: Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender). Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month. Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours. Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.
Baked Artichokes with Gorgonzola and Herbs Salt 4 artichokes 3 lemons, plus 1 lemon 10 ounces mild Gorgonzola cheese, room temperature 2 tablespoons cream 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon 1 clove garlic, minced 1/2 teaspoon freshly ground black pepper 3 tablespoons bread crumbs 1 tablespoon olive oil Instructions: Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool. Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley. Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.
Croquetesa Burgers 1/2 cup grated parmesan cheese (about 1 ounce) 1 tablespoon chopped fresh parsley 1/2 teaspoon granulated garlic Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 3/4 cup all-purpose flour 2 1/2 cups heavy cream 1 large egg, lightly beaten 1 tablespoon extra-virgin olive oil 1 1/4 pounds ground beef chuck 1/2 teaspoon granulated garlic Kosher salt and freshly ground pepper 1/2 cup all-purpose flour 2 large eggs 1 cup breadcrumbs Vegetable oil, for deep-frying 6 slices monterey jack or provolone cheese 6 brioche buns, split Sliced dill pickles, mustard and mayonnaise, for topping Instructions: Make the bechamel: Combine the parmesan, parsley, granulated garlic, nutmeg, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Melt the butter in a medium saucepan over medium heat; whisk in the flour until a thick paste forms, 1 to 2 minutes. Slowly pour in the heavy cream, whisking constantly. Bring to a simmer and cook, whisking, until thickened, about 1 minute. Whisk in the parmesan mixture until combined. Slowly drizzle in the beaten egg, whisking constantly so it doesn't scramble. Make the burgers: Heat the olive oil in a large skillet over high heat. Add the beef, granulated garlic and 1/2 teaspoon each salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, 4 to 5 minutes. Let cool, then drain the meat through a fine-mesh strainer and transfer to a large bowl; set aside. Line a baking sheet with parchment paper. Add the bechamel to the bowl with the beef; stir to combine. Spread the mixture on the prepared baking sheet and freeze until firm enough to form into patties, 1 to 2 hours. Put the flour in a shallow dish. Lightly beat the eggs in another shallow dish; spread the breadcrumbs in a third dish. Form the beef mixture into six 3/4-inch-thick patties. Dredge the patties in the flour, then dip in the beaten eggs and coat with the breadcrumbs. Return to the baking sheet and freeze until the coating sets, about 1 hour. Heat 1 inch of vegetable oil in a large skillet over medium heat until a deep-fry thermometer registers 365 degrees F. Working in 2 batches, add the burgers and fry until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Top each patty with a slice of cheese while still warm; let sit until the cheese melts, about 5 minutes. Serve the burgers on the buns; top with pickles, mustard and mayonnaise.
Curried Cauliflower and Chickpea Dump Dinner Nonstick cooking spray 2 cups low-sodium vegetable broth One 13.5-ounce can unsweetened coconut milk 4 cloves garlic, finely grated 1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece) 1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat) 2 1/2 teaspoons curry powder, preferably Madras Kosher salt Two 15.5-ounce cans chickpeas, drained and rinsed 2 cups lightly packed baby spinach, roughly chopped 1 1/2 cups basmati rice 1/2 medium head cauliflower, cut into small florets (about 3 heaping cups) 1/2 small red onion, thinly sliced Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving Instructions: Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray. Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.\u202f Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).\u202f\u202f Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.\u202fServe topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
Creamy Winter Vegetable Soup 2 large fresh bay leaves 1/4 cup EVOO 3 to 4 cloves garlic, chopped or grated 2 carrots, thinly sliced 2 ribs celery with leafy tops, cut into 1/4-inch dice 2 leeks, halved and sliced into 1/4-inch pieces 2 parsnips, thinly sliced 2 medium starchy potatoes, peeled and cut into 1/2-inch dice 1 bulb fennel, cut into 1/4-inch dice 1 small butternut squash, peeled and cut into 1/2-inch dice Salt and freshly ground black pepper Bundle of fresh herbs such as parsley, sage, thyme, marjoram or rosemary 1/2 cup dry white wine 2 cups chicken or vegetable stock 4 tablespoons butter 4 tablespoons all-purpose flour 3 cups whole milk Freshly grated nutmeg, to taste 4 tablespoons butter 2 tablespoons EVOO 2 large cloves garlic, crushed 4 cups diced stale white peasant-style bread 1 cup grated Parmigiano-Reggiano Instructions: For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.
Saffron Rice Cakes 2 tablespoons olive oil 1/2 cup chopped onions 1/2 cup chopped red pepper 3/4 cup Valencia rice 2 1/2 cups chicken stock Pinch saffron threads Salt 1/2 cup frozen peas 2 eggs 1/4 cup water 2 cups panko bread crumbs 1/2 cup canola oil 1/2 cup sour cream 1/4 cup olive tapenade Instructions: For Rice: Heat the olive oil in a medium saucepan over medium heat. Add the onion and pepper and cook until tender, about 5 minutes. Add the rice and stir to completely coat all the rice with the oil. Stir in the chicken stock, saffron, salt, to taste and the peas. Cover and reduce the heat to low. Cook until the liquid has been absorbed and rice is tender, about 20 minutes. Remove from the heat and cool until slightly warm, about 30 minutes. For Rice cakes Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter. Put the cakes in a baking dish and layer between sheets of waxed paper. In a small bowl, beat together 2 eggs with 1/4 cup of water. Put the bread crumbs into a shallow dish. Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated. Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom. Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs. Heat the oil in large saute pan over medium-high heat. Fry the cakes in batches, 3 to 4 minutes per side or until golden brown. Place onto a baking sheet lined with paper towels to drain. Blot the tops of the cakes with paper towel to remove excess oil. Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade.
Jalapeno Corn Muffins 8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin 1 cup fine yellow cornmeal 1 cup corn flour 2 teaspoons baking powder 1/4 teaspoon kosher salt 2 large eggs, lightly beaten 1 cup whole milk 1 cup frozen corn kernels 2 tablespoons minced jalapeno (about 1 jalapeno) Instructions: Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter. Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, milk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos. Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
Corn on the Cob with Parmesan Cheese 1/2 cup olive oil 2 garlic cloves, chopped 1/2 cup freshly grated Parmesan 2 tablespoons chopped fresh Italian parsley leaves 1/2 teaspoon salt 6 ears yellow corn, husked, halved crosswise Instructions: Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.
Butternut Squash with Thyme and Parmesan 1/2 cup chicken broth 2 boxes, 10 ounces each, frozen cooked butternut squash puree 2 tablespoons chopped fresh thyme leaves Salt and pepper 1/2 cup Parmesan Instructions: In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.
Chocolate-Bacon Cupcakes with Dulce De Leche Frosting 1/2 cup packed light brown sugar 2 tablespoons granulated sugar 2 teaspoons unsweetened Dutch-process cocoa powder 12 slices bacon, cut in half 5 tablespoons vegetable oil 1/4 cup brewed espresso or coffee 1/4 cup packed light brown sugar 1/3 cup unsweetened Dutch-process cocoa powder 4 ounces milk chocolate, chopped 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 cup buttermilk 2 large eggs 1 teaspoon vanilla extract 1 cup jarred dulce de leche 8 ounces cream cheese, at room temperature 1 teaspoon vanilla extract Flaky sea salt, for topping Instructions: Make the candied bacon: Preheat the oven to 350 degrees F and set a rack on a foil-lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl. Toss the baconin the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop 6 pieces of the bacon; set aside. Meanwhile, make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth, then set aside to cool, about 15 minutes. Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth. Add the flour mixture and continue whisking until combined. Line a 12-cup muffin pan with paper liners. Divide the batter among the cups, then sprinkle with the chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined. Transfer to a pastry bag fitted with a large star tip; refrigerate 30 minutes. Pipe the frosting onto the cupcakes. Top with the remaining candied bacon, breaking it into pieces; sprinkle with sea salt.
Herschel's Grill Paint 1/2 cup mayonnaise 4 tablespoons unsalted butter, melted and lightly cooled but not hardened 2 tablespoons honey 1 tablespoon lemon juice 2 cloves garlic, minced 1 tablespoon dried parsley 1 teaspoon prepared horseradish 1 teaspoon Dijon mustard 1 teaspoon freshly ground black pepper 1/2 teaspoon grated lemon zest Instructions: Whisk together the mayonnaise and butter in a bowl. Whisk in the honey and lemon juice. Stir in the garlic, dried parsley, horseradish, mustard, pepper and lemon zest and mix well. Use grill paint for seasoning meat and poultry. Brush it on steak, chicken or pork before grilling.
Spaghetti and Lamb Meatballs 1 pound ground lamb 1 pound ground pork 1 cup finely grated Parmesan 1/2 cup chopped fresh parsley 1/3 cup plain breadcrumbs 1 large egg 1 clove garlic, minced Kosher salt and freshly ground black pepper Olive oil, for coating the pan 2 cloves garlic, chopped 1 yellow onion, chopped One 28-ounce can pureed tomatoes 3 sprigs fresh oregano Salt and pepper 1 pound spaghetti Freshly grated Parmesan, for garnish Instructions: Bring a large pot of well-salted water to a boil for the spaghetti. For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared. For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes. Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.
Smoked Whole Turkey 1 cup fine salt 1/4 cup molasses 1/4 cup granulated sugar 1/4 cup Worcestershire sauce 5 cloves smashed garlic 2 dried bay leaves Freshly cracked black pepper One 12-pound turkey 2 cups bourbon Canola oil, for coating Kosher salt Instructions: Add 2 gallons water, the fine salt, molasses, sugar, Worcestershire, garlic, bay leaves and 1 tablespoon pepper to a large pot, and bring to a boil over high heat. Stir to dissolve the salt and sugar, and then remove from the heat. Cool the brine completely. Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. Brine for 12 to 24 hours in the refrigerator. Pour the bourbon and 4 cups water over the wood chips and soak overnight. The next day, remove the turkey from the brine and pat dry with paper towels. Rub the turkey with the oil and sprinkle generously with salt and pepper. Load an electric smoker with the soaked wood chips and place the turkey inside. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours. Rest the turkey for 20 minutes before carving.
Apple Berry Cobbler 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups granulated sugar 1 cup half-and-half 1/2 cup (1 stick) unsalted butter, melted 2 cups mixed berries (blackberry, raspberry and blueberry work well) 1/2 cup brown sugar 1 tablespoon freshly squeezed lemon juice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3 small Golden Delicious apples, peeled and sliced (about 3 cups) Instructions: Preheat the oven to 375 degrees F. Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined. Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside. Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer. Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.
Sauteed Fresh Corn 8 to 10 ears of corn on the cob (yellow or white corn) 3 tablespoons unsalted butter 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels. Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
S'mores Fondue 2 cups heavy cream 12 ounces semisweet chocolate, chopped 1 cup sour cream 4 graham crackers 1/4 cup roasted salted almonds 2 cups strawberries, hulled 2 cups chopped assorted fruit (1-inch chunks), such as kiwi and mango One 16-ounce bag large marshmallows Instructions: Scald the cream by warming it in a small saucepot over medium heat until bubbles form around the edges and steam rises from the surface. Place the chocolate in a large bowl. Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until well mixed, then whisk in the sour cream. Place the ganache into 6 small ramekins. Pulse the graham crackers and almonds in a food processor until well chopped (or chop finely by hand). Divide among the ramekins. Thread the strawberries, chopped fruit, and marshmallows onto skewers. Rotate the skewers over a campfire or open flame until the marshmallows are toasted. Dip the skewers into the chocolate fondue and enjoy!
Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter 4 large sweet potatoes, scrubbed Kosher salt 1 1/2 sticks unsalted butter, at room temperature 3 heaping tablespoons molasses 1 tablespoon finely chopped fresh cilantro 1 teaspoon finely grated orange zest 1/8 teaspoon freshly grated nutmeg Freshly ground black pepper Canola oil, for brushing 1/2 cup dark rum Instructions: Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly. Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use Heat a charcoal or gas grill to medium high for indirect grilling. Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch. Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, cover and cook until lightly golden and cooked through, 12 to 15 minutes. Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts. Heat the rum in a small saucepan, flambe and pour over the potatoes. Serve immediately.
Strawberry-Shortcake Parfait Pops Cooking spray 1 1/2 cups Special K Red Berries cereal 1/2 cup unsweetened shredded coconut 3/4 cup vanilla frozen yogurt, slightly softened 3/4 cup strawberry sorbet, slightly softened Instructions: Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground. Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours. Before serving, snip the paper cup and peel it off.
Cranberry - Walnut Relish 1/2 cup granulated sugar 1/4 cup loosely packed dark brown sugar 1/4 cup maple syrup 3/4 cup water 1 tablespoon ground cinnamon 1 teaspoon freshly grated nutmeg 1 pound fresh or frozen cranberries 4 naval oranges, peeled and divided into segments 1/2 cup coarsely chopped walnut pieces Instructions: Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries \pop\. Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.;
Cabbagetown Market- Banh Mi Sandwich 1 pound ground pork 1 shallot, minced 1 stalk lemongrass (outer husk removed), sliced paper thin 1 tablespoon fish sauce A dash Asian five-spice powder Salt and freshly ground black pepper French bread, for serving Lettuce, for serving Pickled Vegetables, for serving, recipe follows Cilantro Mayonnaise, for serving, recipe follows 10 radishes, thinly slices 5 to 7 carrots, julienned 1 cup rice wine vinegar 1 tablespoon hot sauce (recommended: Sriracha) Dash sugar Salt 1 bunch cilantro leaves, roughly chopped 1 cup mayonnaise Instructions: Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of Pickled Vegetables, and Cilantro Mayonnaise. Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later. Simply mix the chopped cilantro with the mayonnaise.
Monday to Friday Corn and Salsa Over Pasta Twists 3 cups corkscrew pasta 1 tablespoon olive oil 2 teaspoons minced garlic 1/2 teaspoon dried oregano 4 ounce can chopped green chiles Two 10-ounce packages frozen corn kernels, thawed 4-ounce jar sliced pimientos, drained Chicken or vegetable broth to moisten the mixture 1/4 cup or more prepared salsa Salt and Tabasco 1/2 cup minced fresh cilantro Instructions: Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, 8 to 10 minutes. Saute garlic in olive oil for a few seconds, add oregano, chiles, corn and pimientos and bring to a simmer. Add some chicken broth to moisten and keep warm, until the pasta is done. Drain pasta and return to pot, off heat. Add corn sauce and salsa to taste. Sprinkle with tabasco and mix with fresh cilantro. Serve immediately.
Kasha and Varnishkes 2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil 1 medium onion, minced 1 large carrot, diced into 1/4-inch pieces 2 cups thinly sliced trimmed creminis (stems removed before slicing) 3 cloves garlic, minced 1 cup kasha (whole or coarse) 1 egg Salt and pepper 2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water 1/2 pound bowties, cooked according to package instructions Instructions: Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.
Rum-Raisin Rice Pudding 1/2 cup golden raisins 1/4 cup dark rum 2 3/4 cups whole milk 1 cup long-grain white rice 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 tablespoons unsalted butter 1 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup half-and-half, plus 1/2 cup 1 tablespoon cornstarch 3 large egg yolks, lightly beaten 1 1/2 teaspoons vanilla extract Instructions: In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding. In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed. In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth. Whisk in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat. Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.
Roasted Quail with Brioche and Chorizo Stuffing 3 1/2 cups cubed brioche, cut into 1-inch cubes 3 to 4 tablespoons extra-virgin olive oil 1/4 pound Spanish-style chorizo sausage, finely diced 3 ribs celery, thinly sliced 2 cloves garlic, finely chopped 1 medium onion, chopped 6 to 8 fresh sage leaves, finely chopped 3 dried apricots, chopped 1 large egg, lightly beaten 1 1/2 teaspoons kosher salt, plus more as needed Freshly ground black pepper About 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note) 8 whole quail 1 shallot, sliced 1/4 cup red wine 1 cup demi-glace or reduced brown chicken stock 6 dried apricots, coarsely chopped 2 tablespoons dried currants 2 tablespoons cold unsalted butter Wilted Greens, optional, recipe follows 2 tablespoons extra-virgin olive oil 3 shallots, sliced (about 1/2 cup) 1 pound Swiss chard, stems diced, leaves coarsely chopped Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly. Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss. Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.) Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes. For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm. Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.) To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens. Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.
Icebox Pinwheel Cookies 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter 1 1/3 cups sugar 2 eggs 2 teaspoons vanilla extract 2 ounces unsweetened chocolate, melted Instructions: Sift the flour, baking powder, and salt together and set aside. In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla. On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes. Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough. Preheat the oven to 350 degrees F. Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.
Ginger and Apple Martinis 1 1/3 cups Ginger Simple Syrup, recipe follows 1 1/2 cups 100% apple juice, chilled 1 cup dark rum, chilled 1/2 cup club soda or sparkling water, chilled Ice 1 green or red apple, unpeeled, cored and thinly sliced 1 cup sugar 1 cup water 1 (2-inch) piece of fresh ginger, peeled and chopped Instructions: In a pitcher, combine the simple syrup, apple juice, rum, and sparkling water. To serve, fill a martini shaker with ice and add about 1 cup of the rum mixture. Shake well and pour into martini glasses. Garnish with apple slices and serve. In a small saucepan, combine the sugar, water, and ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
Double Chocolate Pudding 6 extra-large egg yolks 1/2 cup sugar 1/4 cup cornstarch 3 tablespoons very good cocoa powder Pinch salt 2 cups milk 1-ounce very good semisweet chocolate, chopped 2 tablespoons unsalted butter 1 1/2 teaspoons pure vanilla extract 2 tablespoons heavy cream Instructions: Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan. Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted. Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
Nacho Chip-Battered Flautas Oil, for frying 1 small bag nacho cheese-flavored tortilla chips 4 mozzarella string cheese sticks Instructions: Bring some oil to a simmer in a pot. While that's heating up, crush the chips to crumbs with a food processor or a mortar and pestle. Transfer the chips to a shallow bowl, add about 1/3 cup water and stir to make a batter. Coat the mozzarella sticks with the batter and deep-fry them in the oil until they are golden brown, about 5 minutes. Pat down the excess oil with a paper towel and serve with a dipping sauce of your choice.
Pink Chocolate 7 ounces whole milk 1 tablespoon Vanilla Sugar, recipe follows 2 ounces white chocolate coins 1 1/4 ounces framboise (raspberry) liqueur 3/4-ounce white chocolate liqueur 1 whole fresh vanilla bean 1 pound sugar Instructions: Heat the milk and sugar in a small saucepan over medium heat until it is hot. Do not let it boil. Put the white chocolate into a mug, add the hot milk, and stir vigorously. Add the liqueurs and stir gently. (Or, if available, place all the ingredients into a pitcher and steam with an espresso wand.) Serve immediately. Slice the vanilla bean in half lengthwise. Scrape out the seeds and place them along with the bean rind into an airtight container along with the sugar. Mix thoroughly. Let sit for 1 week before using.
Baked Ham With Spiced Cherry Glaze Cooking spray 1 7-pound bone-in fully cooked ham, skin removed 1/2 cup dry white wine (or use water) 1 cup cherry preserves 1 tablespoon creamy horseradish sauce 1 tablespoon packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin Kosher salt Grated zest and juice of 1 lemon, plus more juice if needed Instructions: Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and spray with cooking spray. Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the prepared pan, flat-side down, and pour the wine or water into the bottom of the pan. Tent loosely with foil and bake until a thermometer inserted into the center of the ham registers 140 degrees F, about 2 hours. Meanwhile, make the glaze: Combine the preserves, horseradish sauce, brown sugar, cinnamon, cumin, 1/4 teaspoon salt and the lemon juice in a small saucepan and bring to a boil over medium heat. Cook until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon zest; let cool. Add more lemon juice to taste, if needed. Remove the ham from the oven, uncover and brush with about 1/4 cup of the glaze. Bake, uncovered, 20 more minutes, brushing the ham with another 1/4 cup glaze halfway through. Remove from the oven, brush with more glaze and transfer to a cutting board. Let stand 10 minutes before slicing. Serve with the remaining glaze.
Corn Dog Variations Vegetable oil, for frying 1 cup all-purpose flour, plus more for coating 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1 large egg 1/2 cup milk Gherkins Baby corn Shrimp, peeled and deveined Mushrooms Apple slices Pineapple chunks Hard-boiled eggs Instructions: Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F. Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable. Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting \variations.\ Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm.
Basic Cheese Fondue 16 ounces dry white wine 16 ounces chicken stock 2 ounces kirshwasser 3 cloves garlic, minced 1 pound Gruyere cheese, grated 1 pound Swiss cheese, grated 3 tablespoons cornstarch Instructions: Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to a simmer, allow to simmer for 5 minutes. Mix Gruyere cheese, Swiss cheese and cornstarch together. Reduce heat to low and using a wooden spoon, sprinkle some of cheese mixture into liquid and continue to stir in small amounts of mixture until all cheese is incorporated and fondue is smooth and melted. Keep warm and serve warm.
Salmon en Croute 1 salmon fillet (about 1 1/2 pounds/750 g) 1 pound/500 g asparagus, trimmed Salt 1/4 cup/60 ml creme fraiche 3 to 4 tablespoons chopped fresh dill Zest of 1 lemon Freshly ground pepper 1 pound/450 g puff pastry (2 sheets) 1 egg, lightly beaten Instructions: Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C. Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside. Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils. Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes. Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.
Oatmeal Muffins 1 1/2 cups old-fashioned rolled oats 1 cup milk 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, melted and cooled 2 large eggs, lightly beaten 1/2 cup lightly packed brown sugar 1/4 cup diced dried apricots 1/3 cup white chocolate chips 1/4 cup dried cranberries Instructions: Combine the oats and milk in a large bowl and let stand 30 minutes. Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots. Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.
Buttery Black Raspberry Bars Crisco® Original No-Stick Cooking Spray 1 cup butter 1 cup sugar 2 large egg yolks 2 cups Pillsbury BEST® All Purpose Flour 2/3 cup chopped walnuts or pecans 1/2 cup Smucker's® Seedless Black Raspberry Jam Instructions: HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray. BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts. SPREAD half of batter evenly into prepared pan. Spread with jam. Top with remaining batter dropped by spoonfuls. BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.
Maple Butternut Fudge 3 cups fancy or medium amber Vermont maple syrup 1/2 cup chopped walnuts Instructions: Boil syrup to 234 degrees. Cool quickly. Stir until syrup starts to lighten and thicken. Add nuts. Pour into a buttered 8-inch by 8-inch pan.
Sweet Plantain Wrap with Smoked Apple Bacon 3 whole ripe sweet plantains 1 lb. smoked apple bacon Instructions: Cut each sweet plantain into about five medallions. Wrap each medallion with a slice of raw bacon, hold together with a toothpick and broil until golden brown.
Grilled Lamb Chops with Rosemary Salt 2 tablespoons fresh oregano leaves 3 cloves garlic, minced Zest of 2 lemons Juice of 1 lemon Olive oil 8 frenched lamb loin chops (about 2 pounds) Kosher salt and freshly cracked black pepper 1/4 cup flaky sea salt 1 tablespoon finely chopped rosemary Instructions: Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking. Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
Barbecue-Braised Brisket Sandwiches 1 (5 to 6-pound) beef brisket, point cut 1 tablespoon smoked paprika Kosher salt and freshly ground pepper 1 tablespoon olive oil 1 cup ketchup 2/3 cup cider vinegar, plus more for seasoning 1/4 cup molasses 3 tablespoons brown sugar 1 tablespoon mustard powder 3 tablespoons bourbon, plus more for seasoning 1 tablespoon Worcestershire sauce 10 potato rolls, for serving Instructions: Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired. Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.
Foil Wrapped Vegetables 5 shallots, peeled and quartered 12 baby new potatoes, quartered 4 medium zucchini, cut into 1inch chunks 2 tablespoons olive oil 2 cloves garlic, sliced 4 sprigs rosemary, leaves removed 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables. Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.
Easy Saffron Creme Brulee 2 cups half-and-half 1 pinch saffron (about 12 threads) One 3.4-ounce package instant vanilla pudding 6 teaspoons sugar Instructions: Bring the half-and-half and saffron to a bare simmer in a medium saucepan, stirring occasionally. Transfer to a medium mixing bowl and refrigerate until cold. Add the vanilla pudding powder to the chilled half-and-half and whisk until smooth. Divide the mixture evenly among four 6-ounce ramekins and let set for 10 minutes (or cover with plastic wrap and refrigerate up to 1 day). Sprinkle the sugar evenly on top of the pudding (1 1/2 teaspoons per ramekin). Use a kitchen torch to caramelize the sugar, then let set until hard, about 10 minutes. Serve immediately.
Red Wine Risotto with Peas 3 1/2 cups canned low-salt chicken broth 3 tablespoons unsalted butter 1 cup finely chopped onion 2 garlic cloves, minced 1 cup arborio rice, or medium-grain white rice 1/2 cup dry red wine 1/3 cup frozen peas, defrosted, optional 1/4 cup chopped fresh Italian parsley leaves 1/2 cup grated Parmesan, plus additional for garnish Salt and freshly ground black pepper Instructions: Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed. Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
Southern Fried Free-Range Chicken with a Southwest Chipotle Cream Sauce 2 eggs, beaten 4 boneless chicken breast fillets 1 cup all-purpose flour Vegetable oil, for frying Salt and freshly ground pepper Chipotle cream sauce, recipe follows Instructions: In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper. Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. Chipotle Cream Sauce: 1 can chipotles in adobo 1 cup heavy cream 1 cup sour cream Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.
Grilled Flank Steak with Bacon Balsamic Glaze Cooking spray 2 tablespoons triple peppercorns (recommended: peppercorn melange) 1 flank steak, about 1 1/4 pounds Salt 2 teaspoons garlic flakes 4 slices bacon, diced 1/2 cup balsamic vinegar 1/2 cup reduced-sodium beef broth 2 teaspoons cornstarch 2 tablespoons chopped fresh parsley leaves Instructions: Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes. Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices. While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
Tex-Mex Frittata 2 tablespoons olive oil 2 tablespoons salted butter 2 medium Yukon gold potatoes, very thinly sliced 2 cloves garlic, minced 1 medium red onion, cut into thin wedges 1 red bell pepper, diced 1 orange bell pepper, diced 1 jalapeno, finely diced 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 8 large eggs 1/4 cup jarred chunky salsa 1/2 cup grated pepper jack 1 cup cherry tomatoes, halved lengthwise 1 avocado, diced Fresh cilantro leaves, for serving Sour cream, for serving Instructions: Position an oven rack in the middle of the oven and preheat the broiler. In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer. Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack. Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes. Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.
Baked Eggs with Chorizo and Cream Nonstick spray, for coating the ramekins 3 cups fresh baby spinach leaves 1 tablespoon unsalted butter Salt 6 ounces fresh Mexican chorizo, chopped, or breakfast sausage 4 eggs 1/2 cup shredded jack cheese 1/2 cup heavy cream Toast or baguette, for serving Instructions: Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray. Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind. Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin. Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler. Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.
Heirloom Tomato Salad 1 cup baby arugula, washed 1/4 cup high-quality extra-virgin olive oil 1/4 cup red wine vinegar Kosher salt 5 to 6 assorted heirloom tomatoes, cut into wedges and various other shapes 1 tablespoon chopped fresh oregano 4 ounces goat cheese, room temperature 4 slices grilled baguette Instructions: In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates. Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates. Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate. Holy tomato!!
Chiles Toreados 1/4 cup lime juice 1/4 cup soy sauce 2 tablespoons oyster sauce Vegetable oil 1 pound fresh Anaheim or guero chiles Instructions: Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.
Brown Sugar-Orange Glazed Ham One 8- to 10-pound bone-in fully cooked ham 1/4 cup whole cloves 1 cup honey 1 cup firmly packed dark brown sugar 3/4 cup fresh orange juice 1/4 cup (4 tablespoons) unsalted butter Instructions: Preheat the oven to 325 degrees F. Place the ham in a roasting pan, fat side up. Score the ham in diamond shapes with a sharp knife. Insert the cloves in the center of each diamond. Bake until a meat thermometer registers 140 degrees F when inserted in the thickest portion (avoiding bone), 18 to 20 minutes per pound. Meanwhile, make the glaze. Combine the honey, brown sugar, orange juice and butter in a medium saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves, about 2 minutes. Remove the ham from the oven. Increase the oven temperature to 375 degrees F. Remove about 2 tablespoons pan drippings from the roasting pan and add to the glaze. Whisk to combine. Pour the glaze over the ham. Return the ham to the oven and continue baking, basting with the pan juices frequently, until the ham is browned, about 20 more minutes. Slice the ham and serve with the pan juices, if desired.
Grilled Corn and Poblano Potato Salad 2 pounds medium red-skinned potatoes (about 6) Salt and freshly ground black pepper Salt and freshly ground black pepper 3 ears corn, husks removed 2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note) 1 cup chopped scallions (white and pale green parts only; about 5 scallions) 1 cup chopped scallions (white and pale green parts only; about 5 scallions) 1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup chopped fresh cilantro Instructions: Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly. Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
Calgary Blue Cheese Burgers 2 tablespoons Irvine Spices Calgary Steak Seasoning 2 tablespoons, red onion finely minced 2 pounds fine ground sirloin 1/2 pound blue cheese, crumbled 11/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Heat your grill. In a mixing bowl combine steak seasoning and onion and stir in beef, mixing well. Form 8 (4-ounce) patties, and place 2 ounces of blue cheese on top of each of 4 patties, then top with the remaining 4 patties, sealing the edges. Season each side of each patty with salt and pepper. Grill both sides, being careful not to break the burgers. Cook until medium and serve with your favorite rolls.
Boiled Spaghetti 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs 2 tablespoons olive oil Cornmeal, for dusting Instructions: To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.) Now, using the spaghetti cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling. Bring a large pot of salted water to a boil and add spaghetti. Cook for a few minutes until al dente.
Fiery Angel Hair Pasta 1 pound angel hair pasta 1/2 cup Chili Oil, recipe follows 1/2 cup chopped fresh Italian parsley leaves 1 lemon, juiced 2 tablespoons lemon zest Coarse sea salt Dried crushed red pepper flakes 1/2 teaspoon grated lemon peel, optional 2/3 cup freshly grated Parmesan 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Instructions: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. Yield: 2 cups Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 2 hours
Princess Cake 8 eggs, separated 1 cup sugar 1/2 teaspoon salt 2 1/2 cups flour, sifted 1/2 teaspoon baking powder 3 ounces melted butter Cream Filling, recipe follows Whipped Cream, recipe follows Simple Syrup, recipe follows 8 ounces raspberry jam Marzipan Dome, recipe follows 2 cups milk 1 split vanilla bean 2 eggs 5 tablespoons cornstarch 1/2 cup sugar Pinch salt 5 cups heavy cream 10 tablespoons sugar 1 cup water 1 cup sugar 1 1/2 pounds marzipan Green food coloring Confectioners' sugar for rolling Instructions: Whip the egg yolks until they are pale yellow and doubled in volume. In another bowl, whip the egg whites until frothy, gradually adding the sugar until the foam becomes stiff. Fold half of the whipped egg whites into the yolks. Fold in the remaining egg whites thoroughly, until uniform in color. In 4 batches, fold in the sifted flour and the baking powder then the butter. Immediately pour the batter into two 10-inch greased cake pans and bake in a preheated 350 degree oven F for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool on a rack. After they've cooled, run the tip of a knife around the edge of the cakes to loosen them from the pans and remove. Using a long serrated knife, slice both cakes into 1/2-inch thick disks. Only 3 will be needed, reserve the rest for future use. Place a 10-inch springform pan without a bottom on a 12-inch cakeboard. Place 1 layer of the sponge cake on the bottom, and generously brush with the syrup. Spread the jam evenly over the syrup and place a second layer of sponge cake on top of the jam. Brush with syrup and spread the prepared cream on this layer. Top with a third layer of sponge cake and again, brush with the syrup. Using your hands, press lightly on the cake to ensure cake is level. Refrigerate for 1 hour. Remove the springform mold from the cake and generously frost the sides with the reserved Whipped Cream. Pour the remaining Whipped Cream directly on the center of the top of the cake and using a spatula, make a mound, working from the center out. The height of the Whipped Cream should be approximately 1 1/2-inches in the center and about 1/2-inch on the edges. Dust a work surface again with confectioners' sugar and roll the light green marzipan to a 1/10-inch thick circle, using as much confectioners' sugar as necessary during rolling to prevent the marzipan from sticking to the work surface. When you're finished rolling, marzipan should be stretched enough to cover the entire cake and sides. Roll marzipan on rolling pin and gently lay it down on top of the cake, smoothing out the dome and lightly pressing on the bottom edges of the cake to form a perfect dome. Decorate with leftover marzipan, making a braided border on the edge of the cake or simply dust the entire cake with confectioners' sugar. Bring the milk and vanilla bean to a simmer in a medium saucepan. Remove from heat and let sit for 10 minutes to infuse. Remove vanilla bean. Whisk the eggs, cornstarch, sugar, and salt in a bowl until smooth. Add half of the milk into the bowl containing the eggs, whisking constantly, then return the mixture to the saucepan containing the remaining milk, whisking over moderate heat. Continue whisking until the mixture is thickened and begins to simmer. Allow cream filling to simmer, whisking for an additional 2 minutes. Transfer into another bowl, cover and allow to cool completely. Whisk heavy cream with sugar until it is firm and holds its shape, being careful not to over whip. Fold one-fifth of the cream into the cooled pastry cream and refrigerate, covered, until chilled (approximately 1 hour). Reserve the remaining whipped cream in the refrigerator, covered. Bring water and sugar to a boil in a medium saucepan, remove from heat and allow to cool. Color a walnut size piece of marzipan with the green food coloring until the marzipan is deep green. Reserve. Using a sifter or a fine mesh strainer, dust a scrupulously clean work surface with confectioners' sugar. Tear off a pea-sized piece of green marzipan and knead it with the remaining marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color (it should be the color of a Granny Smith apple). Discard the leftover deep green marzipan.
Neely's Surf and Turf 1 tablespoon butter 1/2 pound shrimp, peeled and deveined, chopped Salt Cracked black pepper 4 garlic cloves, finely chopped 1 large shallots, finely chopped 2 tablespoons white wine 1/4 teaspoon cayenne pepper 2 sticks butter, room temperature 4 (10-ounce) New York strip steaks 2 tablespoons chopped chives, for garnish Instructions: Preheat grill to medium heat. Over medium heat melt butter in a heavy bottomed saute pan. Add the chopped shrimp, and salt and pepper, to taste and saute for 3 minutes. Add garlic and shallots and continue to saute until shrimp is bright pink and opaque. Stir in the white wine and cook until dissolved. Season with cayenne pepper. Remove the shrimp mixture to a glass bowl and let cool. Once cooled, add 2 sticks of butter and fold together to combine. Season the steaks with salt and black pepper on both sides. Grill the steaks until cooked to desired doneness, about 3 to 4 minutes per side, for medium-rare. Transfer the steaks to serving plates and let rest for a few minutes. Serve the steaks with a large dollop of shrimp butter on top and sprinkled with chives.
Chocolate Mousse 6 (1-ounce) squares semisweet chocolate 2 tablespoons hot water or strong black coffee 5 eggs, separated 1 1/2 teaspoons vanilla 1 1/2 cups heavy cream Chocolate curls Instructions: Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.
Blushing She Crab Soup with a Twist 1 1/4 pounds extra-sweet grape tomatoes, divided 1/2 cup olive oil 2 small sweet banana peppers, seeded and quartered 1 teaspoon sea salt 1 cup chopped red onion 1 teaspoon natural brown sugar 3/4 teaspoon crushed red pepper flakes 1 1/2 teaspoons coarsely ground black pepper, divided 1 cup chopped fresh cilantro leaves 2/3 cup chicken broth 12 ounces vegetable juice (recommended: V-8) 1 egg 1 small lemon, juiced (about 1/4 cup) 2/3 cup plus 2 tablespoons heavy whipping cream 6 tablespoons sweet cream salted butter 1 clove garlic, finely chopped 1/8 teaspoon crab boil seasoning (recommended: Old Bay) 2/3 cup high-quality cream sherry (sweet) 1/2 teaspoon crab base 1 cup fresh lump blue crabmeat (steamed or boiled) 1/2 cup good quality grated Parmesan 2 teaspoons red lump fish caviar, rinsed and strained Instructions: Preheat oven to 440 degrees F. Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection oven) until they start to brown (about 15 minutes). In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red onion, 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes). Pour entire contents of this pot into a blender. To this add cilantro, the roasted tomato mixture and chicken broth. Blend until fairly smooth (about 15 to 20 seconds). Pour entire contents into pot, add 6 ounces of vegetable juice, bring almost to a boil and reduce to a simmer. In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 6 ounces vegetable juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 2 tablespoons heavy cream and stir over medium heat until it starts to bubble. Remove from heat. In a skillet add 6 tablespoons butter, melt butter over medium heat, add 2/3 cup of finely chopped red onion and garlic. Saute for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2 teaspoon coarsely ground black pepper. Continue sauteing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency. Once it has thickened add crab base and make sure it is incorporated well. Then add 2/3 cup heavy whipping cream stir over medium to high heat until it starts to bubble. Then add 1 cup of crabmeat and mix well, once it comes to a bubble again remove from heat. For each serving: Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of the red lump fish caviar and mix well. Float a tablespoon of the crab soup in center Grate some more Parmesan on top. Add freshly ground black pepper, to taste, and serve I like to garnish with blue crab claws sauteed in butter and cream sherry and or some caviar. When in season I like to use fresh crab roe.
Slow-Grilled Pork Ribs Basted with Dried Apricot and Fresh Mint Bbq Glaze with Succotash Salad 2 tablespoons olive oil 1 large yellow onion, finely chopped 2 cloves garlic, coarsely chopped 2 tablespoons ancho chile powder 4 cups red wine 4 cups red wine vinegar 2 cups sugar 7 dried unsulfured apricots, coarsely chopped 2 tablespoons tamarind pulp 1/4 cup mint, chiffonade Salt and freshly ground pepper 4 racks pork ribs (3 pounds each) 1/4 cup olive oil Salt and freshly ground pepper 2 cups cooked baby lima beans 2 cups fresh corn kernels 2 cups cooked thin green beans 2 ripe plum tomatoes, seeded and diced 1 red bell pepper, seeded and diced 2 scallions, thinly sliced on diagonal 1/2 red onion finely sliced 1/4 cup olive oil 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped Pinch of sugar Salt and freshly ground pepper Pinch of sugar Salt and freshly ground pepper 3 tablespoons finely chopped cilantro Instructions: For the glaze: Heat the olive oil until almost smoking in a large sauce pan and cook the onion until soft, 4 to 5 minutes. Add the garlic and ancho powder and cook for 2 minutes. Add the wine, vinegar, and sugar, increase the heat to high and bring to a boil. Cook, stirring until the sugar has dissolved, and continue cooking until reduced by half. Add the apricots and cook until softened, about 15 minutes. Remove from the heat and add the tamarind pulp and mint. Place the mixture in a food processor and process until smooth. For the ribs: Preheat grill to medium heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender. During last 10 minutes of grilling, brush both sides of the ribs with some of the glaze. Remove from grill and immediately brush with more of the glaze. For the salad: Combine all vegetables in a large bowl. For the dressing: Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.
Leftover Turkey Taquitos with Heirloom Tomato Relish Vegetable oil 1 pound leftover roast turkey, small-diced 1 cup leftover cooked spinach 1/2 cup mascarpone cheese 1 bunch cilantro, chopped 1 yellow onion, peeled and thinly sliced 2 teaspoons ground coriander 1 teaspoon chili powder Kosher salt and freshly cracked black pepper Twelve 6-inch white corn tortillas 2 avocados, small-diced 2 heirloom tomatoes, small-diced 4 limes, juiced 1 serrano chile, thinly sliced 1 bunch cilantro, chopped 1 bunch green onions, thinly sliced 1/4 cup leftover gravy 1 teaspoon honey Kosher salt and freshly cracked black pepper Instructions: For the taquitos: Fill a large, deep skillet halfway with oil. Heat the oil to 350 degrees F over medium heat. Combine the turkey, spinach, mascarpone, cilantro, onion, coriander, chili powder, 2 teaspoons salt and 1 teaspoon pepper in a bowl and mix to combine. Evenly distribute the filling among the tortillas. Roll the tortillas up tightly and fasten at both ends with a toothpick. In batches, gently fry the taquitos for 2 minutes. Drain on paper towels. For the relish: Combine the avocados, tomatoes, lime juice, serrano, cilantro, green onions, gravy, honey, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix gently. Serve two taquitos to a plate, with relish spooned over the top.
Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil 8 ounces (a scant 1 1/3 cups) orzo 1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned 1 teaspoon chopped fresh coriander 1/4 teaspoon ground coriander 1/3 cup thinly sliced scallions 1/3 cup sliced toasted almonds 4 tablespoons ginger oil squeeze of half lemon salt and freshly ground pepper Instructions: Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water. Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.
Melon Juice 2 ripe cantaloupes, honeydew or other sweet melon Pinch salt Instructions: Peel and seed melons and chop into 2-inch chunks. Place in blender or food processor and blend until smooth. Add pinch of salt, to taste. Chill until ready to serve.
Big Daddy Dog Block Cheddar 5 hot dogs, rinsed 5 slices bacon 5 hot dog buns Instructions: Preheat oven to 425 degrees F. Slice cheese into 5 (1/4-inch thick) slices, then cut the slices in half again, lengthwise. Butterfly hot dogs lengthwise. Place 2 cheese slices inside the slit and close hot dog. Wrap a slice of bacon tightly around the hot dog, covering the entire surface. Place on a greased baking sheet and bake for 10 minutes or until bacon is crisp. Remove from oven allowing grease to drain for a minute on paper towels. Place a hot dog into each bun and serve.
Tequila Lemonade Ice cubes, (about 2 cups) 8 Meyer lemons Dash sugar cane syrup or simple syrup 4 sprigs fresh peppermint, leaves torn 1 lemon, sliced into wheels 4 ounces Tequila Dash of soda water or seltzer 2 vanilla beans, for garnish Instructions: Into a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill. When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.
Christmas Pudding Ice-Cream Bomb 12 fluid ounces milk 3 1/2 ounces soft brown sugar 3 egg yolks 6 fluid ounces heavy cream, whipped and chilled 1 tablespoon brandy, plus more for \glue\ mixture and to ignite 6 ounces Christmas pudding, chopped Sugar and butter mixture for \glue\ Instructions: Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily. Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream. Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.
Strawberries and Wine Flower Cheesecake Nonstick cooking spray, for the springform pan 2 tablespoons unsalted butter 12 ounces shortbread cookies (about 48 cookies), such as Lorna Doone Four 1/4-ounce packages unflavored powdered gelatin 1 pound cream cheese, at room temperature 1 cup confectioners' sugar, sifted 1/2 cup sour cream 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract Pinch kosher salt 1 1/2 cups white cranberry juice 1/4 cup granulated sugar 2 1/2 cups chilled sweet white wine, such as Riesling 1 quart medium strawberries (about 20 total) 10 to 12 canned mandarin orange segments (from an 11-ounce can), drained well Instructions: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside. Microwave the butter in a small microwave-safe bowl until melted, about 45 seconds. Set aside. Put the shortbread cookies into a food processor and process until the cookies are broken down to fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. Do not overmix or the cookies will become pasty. Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture. Combine 1 package of gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute. Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours. Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages of gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes. Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes. Meanwhile, trim away the green tops from the strawberries. The trimmed strawberries should be no longer than 1 1/2 inches tall (1 inch is ideal). Slice the strawberries into 1/4-inch-thick pieces, saving any small end pieces for another use. Starting from the outside edge of the cheesecake, shingle the strawberries (pointed side outward and upward) in a circular pattern, leaning the tips of the strawberries against the edge of the pan, about 26 strawberry slices total. Continue this pattern, working inward and making 3 additional concentric circles with the strawberries overlapping each other, leaving at least 2 1/2 inches of empty space in the center of the cheesecake. (You may have strawberries left over.) Arrange the mandarin oranges in the center (rounded side outward and upward) so that the cheesecake is completely covered. Use a large spoon to stir the gelatin until mostly smooth. Gently spoon the mixture evenly on top of the fruit, then use the back of an offset spatula to smooth out the top as much as possible. (For a really smooth top, dip the offset spatula into boiling water, wipe it dry and smooth out the top further.) Refrigerate the cheesecake until the gelatin is completely set, at least 4 hours and up to overnight. Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.
Ginger Miso Seafood Broth 2 cups vegetable stock 10 ounces fresh firm tofu, cut into 1/2-inch cubes 3 heaping tablespoons yellow bean paste or miso One 2-inch piece fresh ginger, thinly sliced 6 ounces baby bok choy, halved through the core 5 ounces boneless skinless halibut fillet, cut crosswise into 1/2-inch-wide strips 5 ounces boneless skinless salmon fillet, cut crosswise into 1/2-inch-wide strips 5 ounces boneless skinless sea bass fillet, cut crosswise into 1/2-inch-wide strips Freshly ground white pepper 1 small bunch fresh cilantro, stems and leaves, roughly chopped, for garnish Small handful Cordycep mushrooms, for garnish, optional Instructions: Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer. Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.
BBQ Porker 8 cups beer 4 cups cola 2 cups apple cider vinegar 1 cup Worcestershire sauce 1/2 cup liquid smoke 2 tablespoons salt 1 cup brown sugar 1/2 cup paprika 1/2 cup dried oregano 1/4 cup onion powder 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons mustard powder 1 tablespoon cayenne pepper 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 1/2 teaspoons ground coriander 1 teaspoon chipotle powder 13 ounces ketchup 9 ounces cola 1 cup brown sugar 2 ounces apple cider vinegar 2 ounces Worcestershire sauce 1/2 tablespoon paprika 1/2 tablespoon salt 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 whole bay leaf One 3- to 5-pound pork butt 1/2 cup salt 2 tablespoons ground black pepper 3 cups yellow mustard 1 pint half-and-half 1 pint heavy cream 6 ounces cream cheese, cubed 1 pound white American cheese, shredded 12 ounces shredded Cheddar 4 ounces shredded Gouda 1 ounce hot sauce 1 tablespoon salt 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon onion powder Salt, for pasta water 2 pounds cavatappi noodles 1 tablespoon diced pickled jalapenos Instructions: For the braising liquid: Whisk together beer, cola, vinegar, Worcestershire, liquid smoke, salt and 4 cups water in a large bowl. Set aside. For the pork rub: Mix the brown sugar, paprika, oregano, onion powder, chili powder, garlic powder, mustard powder, cayenne, cinnamon, nutmeg, coriander and chipotle powder in a large bowl. Whisk or mix with a fork until fully incorporated. Set aside. For the cola BBQ sauce: Combine ketchup, cola, brown sugar, vinegar, Worcestershire, paprika, salt, cayenne, chili powder, garlic powder, onion powder and bay leaf in a large pot. Whisk together and bring up to a boil. Lower heat to medium and simmer for 20 minutes. Place in the fridge to cool. For the BBQ porker: Cut pork butt until it lays flat, then score the side with no fat cap. Rub roast liberally with salt and pepper, then coat with yellow mustard. Coat both sides with pork rub. Preheat the oven to 375 degrees F. Heat a grill for cooking over medium-high heat. Place pork butt on the grill. Cook until seared and charred, about 10 minutes each side. Place the grilled pork in a 4-inch deep pan. Pour braising liquid over pork until three-quarters of the way submerged. Cover pan with foil and bake until fork-tender, about 3 hours 25 minutes. Pull pork with tongs, removing most of the fat. Set aside in a bowl submerged in some of the drippings. For the mac sauce: Bring half-and-half and heavy cream to a boil in a large pot on medium-high heat, stirring often and watching to make sure not to burn the bottom, until boiling, then add cream cheese and turn heat to medium. Slowly start adding the shredded cheeses in handfuls, being sure it's thoroughly melted before adding more. Mix hot sauce, salt, white pepper, garlic powder and onion powder in a separate bowl and whisk until incorporated. Add to pot and thoroughly mix until cheese is smooth and completely melted. Set aside. To assemble: Bring a large pot of water seasoned generously with salt to a boil. Add cavatappi noodles and cook until al dente, about 9 minutes. Drain noodles thoroughly and add to mac sauce, stirring until mixed well. Heat a saute pan on medium heat. Place pulled pork in pan and heat until lightly browned, mixing with tongs. Scoop a portion of noodles with mac sauce into a serving bowl. Place a pork portion on top. Drizzle with cola BBQ sauce and garnish with diced pickled jalapenos.
Oysters with a Classic Mignonette Sauce 1/4 cup red wine vinegar 1 shallot, minced Salt and freshly ground black pepper 12 large oysters, shucked Instructions: Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.
Chocolate Chip Walnut Cookies 2 3/4 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature 1 3/4 cups packed dark brown sugar 2 large eggs 2 teaspoons pure vanilla extract One 12-ounce bag semisweet chocolate chunks or chips 2 cups walnut halves, roughly chopped 1 tablespoon flaky sea salt Instructions: Sift the flour, kosher salt, baking powder and baking soda together into a large bowl. Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Coquilles St Jacques au Cidre 3 cups cold water 1 pound fish bones, rinsed 4 celery tops 1 small leek, shredded 1 small onion, chopped 1 bay leaf 4 white peppercorns Pinch thyme 2 1/2 pounds potatoes, peeled and stored in cold water to cover 3 tablespoons butter Freshly ground white pepper 1/2 cup warm milk 1 tablespoon dill, finely chopped 2 tablespoons parsley, finely chopped 1/2 teaspoon paprika 3/8 cup flour, sifted 1/2 cup cider 1 pound scallops Clarified butter 1 can small button mushrooms, drained 1 lemon, juiced Paprika 3 tablespoons grated Parmesan cheese Instructions: For Fish Fumet: Place water, fish bones, celery tops, leek, onion, bay leaf, peppercorns and thyme in saucepan over moderate heat. Bring to a boil, then simmer for 20 minutes, skimming frequently. Strain. Drain potatoes and boil in fresh, salted water for 20 minutes. When soft, drain off water and return to same pan on low heat to evaporate excess water. Remove from heat and mash thoroughly. Add a little butter, white pepper and some warm milk. Season with dill, parsley and paprika. Cover to keep warm and set aside. For sauce: Melt remaining butter in saucepan and stir in flour. Cook, stirring constantly, for 3 minutes over low heat. Add remaining milk and cider, stir thoroughly, increase to a boil and cook for 3 minutes, then reduce heat. Meanwhile, in frying pan, add scallops and 3/4 cup fish fumet. Poach for 6 minutes until scallops are done. Set scallops aside. Add poaching liquid to sauce and stir. Reduce heat and simmer gently. In another frying pan, add some clarified butter. Add mushrooms and lemon juice and sprinkle with paprika. Cook gently. Season with white pepper. Stir mushrooms into sauce. Pour into the pan with the scallops. Preheat broiler. To serve, cover the sides of a heat-proof serving platter or casserole with some of the mashed potatoes and pour in the scallop and mushroom mixture. Put remaining mashed potatoes in a pastry bag and pipe potatoes around the rim. Sprinkle with cheese and broil until brown, about 4 minutes.
Grilled Strawberry Shortcake 3/4 cup self-rising flour, plus more for work surface 1/2 cup whole-wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons sugar substitute (recommended: Splenda) 1/2 cup fat free milk 1 egg 1 tablespoon canola oil Butter flavored cooking spray 3 tablespoons light margarine 2 tablespoons honey 1 teaspoon brandy 2 to 3 cups sliced strawberries, plus more for garnish Ground cinnamon, for sprinkling Sugar substitute, for sprinkling (recommended: Splenda) Light (low-sugar-fat) vanilla ice cream Instructions: Fire up the grill to medium-high. For the shortcake: Toss the dry ingredients together in a large bowl, mixing well. In a small bowl, whisk together the milk, egg and oil. Add the wet ingredients to the dry ingredients, beating lightly with a spoon. This will become a very thick-like cookie dough. Knead the dough on a lightly floured work surface. Roll the dough out until 3/4 inches thick. Cut into biscuits about 2-inches in diameter (I use a juice glass). Spray a perforated grill pan with the butter cooking spray and put on the grill to heat. When hot, add the biscuits and cook for 5 to 10 minutes; (check your heat to make sure the biscuits don't burn). Flip and cook for another 5 to 10 minutes. Combine the margarine, honey and brandy in a small sauce pot over low heat. When the margarine has melted, remove from the heat. At this point the biscuits are ready to split, even if they're not fully cooked. Baste the split sides with basting sauce and put back on the grill, split sides down. Once back on the grill baste the tops with more of the basting sauce. Cook for 5 minutes, flipping and basting until the biscuits have good grill marks and are crispy. biscuit. Cook's Note: IMPORTANT! The biscuits need to cook for about 15 minutes (about half way) and then add the strawberries to the grill pan with the biscuits. Toss and sprinkle lightly with the cinnamon and splenda (it's ok if some gets on the biscuits too). The strawberries don't need to cook for too long- they get mushy if they're overcooked so it's a delicate dance you do here so it all comes out perfect and hot! When the biscuits are ready and the strawberries are steaming, lay the biscuits down, open faced, on desert plates. Top with the hot strawberries and a scoop of the ice cream. Garnish with fresh sliced strawberries and. drizzle with the remaining brandy basting sauce, for that extra sweet kick! YUM!!!
Brussels Sprouts with Bacon and Walnuts 1 1/2 pounds Brussels sprouts, cleaned 3 slices bacon, chopped 2 shallots, chopped 1/2 cup chopped walnuts 1/4 cup chicken broth Kosher salt and freshly ground pepper Instructions: Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them. Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve. Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes. Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.
Butterfly Cookies 4 ounces cream cheese 1 (17-ounce) bag sugar cookie mix (recommended: Betty Crocker) 1/4 cup plus 1 tablespoon all-purpose flour, divided 1 egg 1 teaspoon strawberry extract 1 (12-ounce) bag mini candy covered chocolates (recommended: M and M's) Instructions: Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball. Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness. Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough. Preheat oven to 350 degrees F. Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking. Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.
Buche de Noel 5 eggs, separated, room temperature 100 grams granulated sugar 25 grams granulated maple sugar 125 grams cake flour, sifted 3 ounces toasted walnuts, finely chopped 4 large egg yolks Candied orange peel, store-bought 55 grams cornstarch 40 grams sugar, plus 75 grams sugar 75 grams maple syrup 2 tablespoons whiskey (recommended: Jack Daniels) 1/2 vanilla bean, scraped 2 cups milk 28 grams butter 1/2 teaspoons salt 1/4 teaspoon maple extract 1 cup heavy cream 113 grams sugar 3 large egg yolks 1 whole egg 1 to 2 tablespoons whisky (recommended: Jack Daniels) 1/4 teaspoon maple extract 12 ounces butter, room temperature 1 cup sugar 1 cinnamon stick 2 cups cranberries (cannot have been frozen) Candied walnuts, store-bought 225 grams butter, at room temperature 350 grams maple syrup 1/2 vanilla bean, scraped 1/2 teaspoon salt 240 grams egg whites 225 grams all-purpose flour Luster dust, optional Instructions: For the walnut biscuit: Preheat oven to 350 degrees F. Butter a half sheet pan, line with parchment paper, butter the paper and dust with flour. Whip the egg whites to soft peaks. Beat in both sugars and whip to a stiff, glossy meringue. Alternately fold the cake flour and egg yolks into the meringue in 3 batches, starting and ending with the flour. Fold in the nuts. Spread the batter evenly in the pan, and bake until the cake is pale gold, the center springs back when you press it lightly with your finger, and the edges start to pull from the sides of the pan, 10 to 12 minutes. ; For the pastry cream: Whisk the yolks, cornstarch, and the 40 grams sugar in a medium bowl; the mixture will be very thick, but try to whisk enough to remove most of the lumps. Put the 75 grams sugar in a medium saucepan and cook over medium heat until dark brown; don't worry if it crystallizes a bit. Turn the heat to low and whisk in the maple syrup, then whisk in the whisky, turn up the heat, and let simmer for 1 to 2 minutes to boil off the alcohol. Whisk the milk and vanilla bean scrapings into the caramel mixture and bring to simmer. Slowly whisk about half of the hot mixture into the yolks, then whisk that mixture back into the pot, bring to a boil, whisking, and cook, still whisking, until thickened. Remove from the heat and whisk in the butter, salt and maple extract. Pour into a shallow dish, press plastic wrap onto the surface, and chill until set and very cold, about 4 hours. Beat the cold pastry cream in a standing mixer until smooth. When ready to use, whip the cream until it is very stiff, then beat into the pastry cream. Chill until ready to use. ; For the buttercream: Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Bring to a boil. While the sugar is heating, start beating the yolks and egg in a standing mixer with the whisk attachment. When the syrup reaches about 240 degrees F on a candy thermometer (softball stage), pour it into the yolks with the mixer still running, taking care not to pour it onto the whisk. Beat until cooled to room temperature. Beat in the whisky and the maple extract. Cream the butter in another mixing bowl using the paddle attachment. Beat in the cooled egg mixture until smooth. You can use it right away, or chill it overnight; if you chill it, rebeat when you are ready to assemble the cake. ; For the sugared cranberries: Have a cookie sheet or shallow dish and a slotted spoon next to the stove. Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Add the cinnamon stick. Bring to a boil, add the cranberries, and immediately pull from the heat. Transfer the cranberries to the cookie sheet with the slotted spoon. Cool. ; For the maple tuiles: Cream the butter, maple syrup, vanilla bean scrapings and salt until smooth. Scrape the sides of the bowl and beat in egg whites until smooth. Beat in the flour. Let the batter rest and hour or so at room temperature, or overnight in the refrigerator. Bring to room temperature before baking. Preheat the oven to 325 degrees F. Line a sheet pan with a silpat. Using a stencil, smear the batter thinly on the silpat and bake until dark golden brown, about 6 to 8 minutes. Remove from the pan while still warm. If you want to shape the cookies, put them over a bottle or rolling pin while warm; let cool. If desired, brush lightly with luster dust. ; Assembly: Turn the cooled cake onto a piece of parchment or waxed paper with a long side near you. Spread the chilled pastry cream evenly over the surface, leaving a 2-inch border across from you. Using the parchment paper to lift, roll the cake as tightly as possible. Set seam side down on a platter or large pan, and chill for an hour or so. Frost the cake with the buttercream, smoothing the surface so it looks like bark. Decorate with candied cranberries, walnuts, orange peel, and tuiles. ;
Rye Negroni 1 1/2 ounces rye whiskey 3/4 ounce Campari 3/4 ounce red sweet vermouth, such as Cocchi Vermouth di Torino 1/2 ounce Italian aperitif wine, such as Cocchi Aperitivo Americano 4 dashes bitters 4 dashes orange bitters 7 drops habanero shrub bitters Slice of orange peel Ice Instructions: Pour the rye, Campari, vermouth, aperitif, and bitters into a glass filled with ice cubes and mix well. Strain the mixture into a glass containing an extra-large ice cube. Remove as much pith as possible from the orange peel and trim the edges to form a rectangular shape. With a lit match, warm the outer side of the orange peel by rocking it back and forth over the flame, and then squeeze the peel until the flame and peel make sparks. Rub the rim of the glass with the peel and drop it into the glass.
Cheesy Twice-Baked Potatoes 4 russet potatoes, scrubbed 4 tablespoons unsalted butter 1 clove garlic, minced 1 shallot, minced 1/2 cup sour cream 2 tablespoons minced fresh chives, plus more for topping 2 cups grated white cheddar cheese (about 8 ounces) Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on). Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells. In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste. Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.
Easy Gazpacho & Goat Cheese Croutons 2 (28-ounce) cans whole peeled tomatoes, drained 4 scallions 1/4 seedless cucumber, unpeeled and seeds removed 1 large red onion 6 garlic cloves 1/2 cup red wine vinegar 1/2 cup good olive oil, plus extra for toasts and drizzling 1/2 teaspoon celery salt 1/4 teaspoon crushed red pepper flakes 2 tablespoons tomato paste 1 1/2 cups tomato juice, preferably Sacramento Kosher salt and freshly ground black pepper 1 baguette 4 ounces garlic and herb goat cheese, such as Montrachet Instructions: Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight. When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.
Filipino Grilled Pork Chops 3/4 cup apple cider vinegar 2 tablespoons soy sauce 1 tablespoon fish sauce 1/4 cup sugar 1/2 teaspoon red pepper flakes 3 cloves garlic, finely chopped 4 bone-in pork blade chops (1/2 inch thick; 6 to 7 ounces each) 1 lemon, halved 2 bunches scallions, trimmed 2 tablespoons vegetable oil, plus more for the grill Kosher salt and freshly ground pepper 1 cup jasmine rice Instructions: Combine the vinegar, soy sauce, fish sauce, sugar, red pepper flakes and garlic in a medium bowl and stir until the sugar is dissolved. Transfer 1/4 cup sauce to a small bowl and set aside for serving. Combine the pork chops and remaining sauce in a 1-gallon zip-top bag. Squeeze in the lemon juice and add the squeezed lemon halves; seal the bag. Let marinate 20 minutes at room temperature, massaging the pork every 5 minutes. Toss the scallions with the vegetable oil on a plate and season with salt and pepper. Meanwhile, cook the rice as the label directs. Preheat a grill or grill pan to medium high. Remove the pork chops from the marinade, pat dry and season with salt and pepper. Oil the grill or grill pan, add the pork and grill until just cooked through, 3 to 4 minutes per side. Transfer to a plate to rest. Grill the scallions, turning, until marked and wilted, 1 to 2 minutes. Divide the rice, scallions and pork chops among plates. Serve with the reserved sauce.
Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry) 2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes Sea salt and freshly ground white pepper 2 tablespoons oyster sauce 2 tablespoons cornstarch 1 tablespoon vegetable oil 2 cloves garlic, crushed and minced 1 tablespoon peeled and grated ginger 2 tablespoons Shaohsing rice wine or dry sherry 1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired 1 teaspoon Chinese five-spice powder 1 large carrot, peeled and sliced very thinly on an angle 2 small bok choy, cut in half, core removed, white part sliced and leaves left whole 8 ounces shiitake or assorted wild mushrooms, sliced One 8-ounce can drained water chestnuts, sliced 3/4 cup chicken stock 1 teaspoon dark soy sauce 1 to 2 tablespoons light soy sauce 2 scallions, finely chopped Instructions: In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside. Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.
Fennel and Leek Bruschetta with Cheese and Beer Fondue Olive oil, for brushing bread 16 (1/2-inch thick) slices baguette, from 1 baguette 3 1/2 tablespoons salted butter, divided 1 1/2 tablespoons all-purpose flour 1 (12-ounce) bottle beer (recommended: Miller Genuine Draft 64) 6 ounces sharp English Cheddar, grated 3 ounces mild Brie cheese, rind discarded 1 fennel bulb, sliced 1 medium leek, sliced 1 tablespoon chopped chives, plus more for garnish Instructions: Preheat the oven to 375 degrees F. Brush some oil on the bread slices and arrange them on a sheet pan. Bake until golden brown, about 8 minutes. Remove the bread from the oven and set aside. Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute. Remove the saucepan from heat and add the cheeses, whisking until smooth. In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives. Saute until tender, and then stir in the remaining beer. Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes. Spread the cheese fondue on the toasted bread. Put some of the fennel and leek mixture on top and arrange them on a serving platter. Sprinkle with fresh chives and serve.
Apple Fritter Tart 1/4 cup unsalted butter (4 tablespoons or 1/2 stick) 2 apples (your choice), peeled, cored and thinly sliced 1/4 cup sugar 2 eggs 3/4 cup whole milk 3/4 cup all-purpose flour 1/2 teaspoon salt 1/4 cup grapeseed oil Powdered sugar, as need to sprinkle over 6 small mint leaves Instructions: Melt butter in a 10-inch saute pan (preferably nonstick) over medium heat and add apples and sugar, cooking gently until caramelized and softened. Whisk together eggs, milk, flour, salt, and oil. Pour over apples and cook until edges begin to brown, about 5 minutes. Use a large plate to invert tart and slip back into the pan. Cook for about 2 more minutes and transfer onto serving plate. Garnish with powdered sugar and mint.
Dark Chocolate Crumb Bars 3/4 cup (1 1/2 sticks) butter, softened 1 3/4 cups all-purpose flour 1/3 cup granulated sugar 1/4 teaspoon salt 1 2/3 cups (10-oz. pkg.) NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided 1 can (14 oz.) NESTLE® CARNATION® Sweetened Condensed Milk 1 teaspoon vanilla extract 1 cup chopped walnuts (optional) Instructions: PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. BAKE for 10 to 12 minutes or until edges are golden brown. COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.
Grilled Roasted Garlic Shrimp Skewers 1 pound large shrimp, peeled, de-veined and tails removed (about 40 shrimp) Salt and freshly ground black pepper Salt and freshly ground black pepper 1 cup roasted garlic salad dressing 2 teaspoons lemon juice 1 teaspoon Italian seasoning Canola oil, for grilling One 5-ounce package baby arugula 2 plum tomatoes, diced 1 lemon, cut into wedges Instructions: Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter \C\ the skewer should go through both the top and bottom section of the \C\. You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper. In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes. Preheat a grill or grill pan over medium-high heat. Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side. While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side.
Sandy's Sweet Tea 1/2 cup sugar 1/2 cup warm water 2 sprigs mint, leaves only, plus more for garnish Rock candy, for garnish 8 cups brewed black tea (use 6 tea bags) 6 ounces lemon flavored vodka Instructions: In a small saucepan over medium heat combine the sugar with 1/2 cup water and add in the 2 sprigs of mint leaves. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool. In a large pitcher stir together the tea with the sugar syrup. Serve chilled over ice with a sprig of mint and a piece of rock candy for garnish. Add vodka, if desired.
Checkerboard Brownie Cheesecake Nonstick cooking spray, for the pans Six 8-ounce packages full-fat cream cheese, at room temperature 2 1/2 cups granulated sugar 1/8 teaspoon kosher salt 10 large eggs plus 4 large egg yolks, at room temperature 1 cup full-fat sour cream, at room temperature 2 tablespoons vanilla extract Nonstick cooking spray, for the pans 1 1/2 cups (190 grams) all-purpose flour 1 1/4 teaspoons baking powder 1 teaspoon kosher salt 6 ounces (12 tablespoons) unsalted butter 6 ounces unsweetened chocolate, chopped 1/4 cup vegetable oil 1 tablespoon instant coffee powder One 10-ounce bag mini chocolate chips 3 cups (600 grams) light brown sugar, packed 6 large eggs, at room temperature 2 teaspoons vanilla extract 8 ounces milk chocolate, chopped 8 ounces cream cheese, at room temperature 10 tablespoons unsalted butter, very soft Pinch kosher salt 1 teaspoon vanilla extract 8 ounces semisweet chocolate chips 8 ounces white chocolate chips 12 ounces (1 1/2 cups) heavy cream Instructions: Preheat oven to 325 degrees F. For the cheesecake layers: Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment circles. Spray the parchment. Place each cake pan into a larger cake pan to prepare for a water bath. Boil a kettle of water and have it at the ready. Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed for 2 to 3 minutes, stopping halfway through to scrape down the bowl and paddle. Add the granulated sugar and salt and blend on low, scraping the bowl when necessary, until the mixture is smooth and no lumps of cream cheese remain. Whisk together the eggs, yolks, sour cream and vanilla in a separate bowl. With the mixer on low speed, add the egg mixture to the cream cheese in 3 additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape and blend just until smooth. Divide the custard between the cake pans. Move the pans to your oven and carefully pour hot water into the larger cake pans, about 1 inch deep, to create a water bath. Bake the cheesecakes until the centers barely wobble and the internal temperature reads 160 degrees F, 1 hour 5 minutes to 1 hour 15 minutes. Turn off the oven and allow the cheesecakes to cool in the oven, 1 hour. Remove the cheesecakes from the oven and cool for another hour at room temperature, then cover loosely and refrigerate until firm, 6 to 8 hours or up to overnight. Remove from the cake pans, transfer to cake boards and place in the freezer to firm up for 3 hours. For the brownie layers: Preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment circles. Spray the parchment. Sift together the flour, baking powder and salt and set aside. Combine the butter, unsweetened chocolate, vegetable oil, instant coffee and 1 cup of the mini chocolate chips in a double boiler over medium heat. Cook, stirring occasionally, until the chocolate has melted and the mixture is smooth. Remove from the heat and allow to cool. Combine the brown sugar, eggs and vanilla in the bowl of a stand mixer fitted with the whip attachment, and whip at medium-high speed until lightened and thick, 3 to 4 minutes. Add the cooled chocolate and butter mixture and blend on low to combine. Add the flour and blend on low until it is nearly combined. Add the remaining chocolate chips and stir in using a spatula. Divide the batter evenly between the cake pans. Bake until the brownies have puffed and a toothpick inserted into the centers comes out with sticky crumbs attached, 48 to 50 minutes. Allow to cool, then transfer to cake boards. Wrap in plastic and chill until cold and firm. For the chocolate frosting: Melt the milk chocolate in a double boiler and allow to cool slightly. Beat the cream cheese in a stand mixer fitted with the paddle attachment until soft and smooth, 2 to 3 minutes. Beat in the chocolate and scrape the bowl and paddle. Beat in the butter, salt and vanilla. Mix on high until light and smooth. Use immediately. If the frosting stiffens it can be warmed by heating the mixer bowl with a kitchen torch, or by carefully holding the bowl over the stove for 10 seconds and then beating again until smooth. For the ganache: Put the semisweet chips in a heatproof bowl and the white chocolate chips in another heatproof bowl. Heat the heavy cream in a saucepot over medium-low heat until just at a simmer. Pour 1 cup of the hot heavy cream over the semisweet chocolate chips, and pour the remaining 1/2 cup of hot heavy cream over the white chocolate chips. Let both mixtures sit until the chocolate has softened and begun to melt, 1 minute. Using rubber spatulas, stir each mixture until the chips have melted and the ganache becomes smooth. Let cool slightly before using. To assemble: Cut the frozen cheesecake layers and the chilled brownie layers into three rings each using a paring knife and using 3-inch and 6-inch pastry rings or cake boards as guides (the smallest \rings\ will truly be circles). Transfer the rings to cake boards and freeze the rings while you work. Build the first layer on a cake stand by fitting together a large outer ring of brownie with a medium ring of cheesecake and a small circle of brownie. Top with a thin layer of chocolate frosting, then repeat these rings using a large cheesecake ring, medium brownie ring and small cheesecake circle. Top with a thin layer of frosting and repeat this pattern for the top two layers. Frost entire cake with a thin layer of chocolate frosting. Pour a small amount of dark chocolate ganache in the center of the cake and let spread slightly. Pour a small amount of white chocolate ganache on top of the dark chocolate ganache, directly in the center of the cake. Let spread slightly, then pour another small amount of dark chocolate ganache in the center of the cake, creating rings. Repeat several more times, until the ganache has almost run to the top edge of the cake. Give the cake a gentle tap to let the ganache drip over the edge of the cake. Chill until the ganache has set, about 20 minutes. Cut and reveal!
Forever Roasted Pork 4 pounds pork leg or shoulder 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium onions, thinly sliced 1 1/2 teaspoons finely chopped fresh sage leaves Gray salt Freshly ground black pepper About 1/4 cup Fennel Spice, recipe follows 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking. Preheat the oven to 275 degrees F. Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate. Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice. Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Meatloaf Stuffed With Salami, Eggs and Cheese 1/4 cup fresh bread crumbs 1/2 cup milk 1 small onion, minced 1 tablespoon olive oil 8 ounces each ground pork, veal and beef 1/4 cup freshly grated Locatelli or Parmesan 1 large egg, lightly beaten 1 cup tomato sauce 2 tablespoons minced fresh parsley leaves Salt and pepper to taste 2 to 3 slices salami 3 hard-cooked eggs, halved 2 to 3 slices provolone 2 to 3 slices ham 1/2 cup ketchup diluted with 1/4 cup water Bread crumbs to taste Instructions: Preheat the oven to 350 degrees F. In a large bowl, soak the bread crumbs in the milk until softened. In a small skillet set over moderate heat, cook the onion in the oil, stirring, until softened. Transfer to the bowl. Add the meat, grated cheese, egg, tomato sauce, parsley, and salt and pepper, and gently mix to combine. In an oiled baking dish, arrange half the meat, patting it down into a flattened loaf shape. Arrange enough of the salami over the meat to cover it completely, add a row of egg halves down the center, and cover with a layer of the provolone and ham. Top with the remaining ground meat, forming the mixture into a loaf. Pour the ketchup mixture over the loaf and sprinkle with the bread crumbs. Bake for 1 hour, covered with foil. Remove the cover and bake for 30 minutes more, basting with the pan juices. Let stand for 15 minutes before slicing.
Sea Bass with Artichoke Pesto Nonstick cooking spray 4 (5 to 6-ounce) sea bass filets, about 3/4-inch thick 1 (12-ounce) jar marinated artichoke hearts 1/2 cup prepared basil pesto 1/8 teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside. Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto. To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week. Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.
Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino 10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise 6 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 2 tablespoons butter, melted Salt and freshly ground black pepper 3 artichokes, cleaned and chokes removed, cut into wedges 3 cloves garlic, sliced 1/4 cup white wine 1/4 cup chicken stock Salt 1 pound fresh tagliatelle 2/3 cup grated Pecorino Romano cheese Freshly ground black pepper Zest of 1 lemon 2 tablespoons butter 2 tablespoons lemon juice 2 tablespoons roughly chopped fresh parsley Instructions: For the shrimp and artichokes: Preheat the oven to 450 degrees F. On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes. In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper. For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.
Maple Roasted Winter Squash Pie Basic pie dough recipe 2 pounds butternut squash 1/2 cup maple syrup 3/4 cup heavy cream 3/4 cup sugar 4 large eggs 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon ground ginger Instructions: Preheat oven to 425 degrees. Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust. Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.
Smoked Chile Scalloped Sweet Potatoes 2 cups heavy cream 1 heaping tablespoon chipotle pepper puree 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Whisk together cream and chipotle puree until smooth. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers. Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
Warm Saffron Potatoes with Serrano Ham and Sweet Peas 2 cups good quality mayonnaise Pinch saffron threads, steeped in 1 tablespoon hot water 1 lemon, juiced 2 pounds baking potatoes, like russets, peeled and cubed Kosher salt Pepper 3 tablespoons olive oil 1 Spanish onion, diced 1 red chile, diced 1 cup chopped Serrano ham 1 cup sweet peas, frozen and thawed 1/4 cup chopped flat-leaf parsley Instructions: Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture. Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine. Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.
Pineapple Chile Margarita 1 cup fresh pineapple juice 1/2 cup chopped fresh pineapple 1 Fresno chile, chopped 3 ounces tequila (recommended: Hornitos Reposada) Ice cubes Pineapple, for garnish Instructions: Combine the pineapple juice, pineapple, chile and tequila in a blender and blend until smooth. Serve over ice in a tall glass. Garnish with a pineapple wedge and serve.
Sausage Cheese Party Balls 1/2 cup shredded Cheddar 3 tablespoons biscuit/baking mix 1 tablespoon finely chopped onion 1 tablespoon finely chopped celery 1/8 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 1/4 pound bulk pork sausage Cooking spray Sweet-and-sour sauce, optional Barbecue sauce, optional Instructions: Preheat the oven to 375 degrees F. In a small bowl, combine the Cheddar, biscuit mix, onion, celery, garlic powder and pepper. Crumble sausage over mixture and mix well. Shape into 1-inch balls. Place the sausage balls in a shallow baking pan coated with cooking spray. Bake, uncovered, for 12 to 15 minutes or until no longer pink and cooked through. Remove from the baking pan and drain on paper towels. Serve on a platter with sauces, if desired.
Black Eyed Pea Salad 1 small bunch scallions, trimmed and sliced 2 tablespoons chopped mint leaves Salt to taste 1 pound dried black-eyed peas 1 teaspoon anchovy paste Juice of 2 limes 1 teaspoon molasses 3 serrano chilis, seeded, chopped (wear rubber gloves) 1/2 teaspoon chili powder 3 cloves garlic, minced 1/2 cup grated coconut 1 large cucumber, peeled, seeded, sliced Instructions: Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature. In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.
Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts 1 cup whole milk 2 tablespoons sugar 1 teaspoon fine salt 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons) 2 tablespoons warm water 2 tablespoons vegetable oil, plus about 10 cups for frying 2 large eggs, lightly beaten 1 teaspoon lemon zest 3 1/2 to 3 3/4 cups all-purpose flour, plus additional for dusting 1 cup blackberry jam White Chocolate Ganache, recipe follows 1 1/2 cups hazelnuts, toasted and finely chopped 1 cup heavy cream 1 pound good-quality white chocolate, finely chopped Instructions: Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt. Pour into a large bowl and let cool slightly. While milk is cooling, dissolve yeast in warm water in a small bowl, stirring. Let stand for 5 minutes. Stir the yeast mixture into the milk, along with 2 tablespoons oil, eggs, and zest. Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky. Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours. Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick. Cut out rounds with a 2-inch cutter. Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes. While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch. Transfer to paper towels to drain. Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts. Bring cream to a simmer in a small saucepan. Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth. Let cool until slightly thickened.
Gin Plush 4 ice cubes 1/3 cup gin 1/4 cup guava nectar 1/4 cup pineapple juice 1/4 cup orange juice 1/4 cup club soda, chilled Instructions: Place ice cubes and all ingredients in a large cocktail glass. Stir together and serve immediately.
Gazpacho 2 cloves garlic 1/2 red onion 5 Roma tomatoes 2 stalks celery 1 large cucumber 1 zucchini 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons sugar Several dashes hot sauce Dash salt Dash black pepper 4 cups good-quality tomato juice 1 pound shrimp, peeled and deveined Avocado slices, for serving 2 hard-boiled eggs, finely minced Fresh cilantro leaves, for serving Crusty bread, for serving Instructions: Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender. Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables. Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible. Grill or saute the shrimp until opaque. Set aside. Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side.
Rhubarb Rosewater Parfait 1 pound fresh or frozen rhubarb, cut into 1/2-inch pieces (see Cook's Note) 1 pound fresh or frozen strawberries, halved 1 lemon, zested 2 teaspoons lemon juice 1/2 cup sugar 1 1/2 tablespoons rosewater 1 tablespoon butter 1 tablespoon sugar Pinch ground cardamom 1/3 cup sliced almonds Kosher salt 4 cups Greek yogurt, for serving Instructions: In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold. In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds. To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish. Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).

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