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Roasted Lamb Medallions Rolled 8 lamb medallions 10 freshly minced garlic cloves, divided 2 teaspoons hickory bacon salt 1/4 cup olive oil 1 cup seasoned bread crumbs 1/8 cup grated Pecorino Romano 1 teaspoon bacon salt 2 cups chopped crimini mushrooms Instructions: Preheat the oven to 450 degrees F. Put the lamb in a bowl and add 7 cloves of the minced garlic, 2 tablespoons of hickory bacon salt, and 1/8 cup of olive oil. Mix to coat the lamb with the mixture and refrigerate for 1 hour In a separate bowl, mix together the grated cheese and bread crumbs. Put a saute pan on the stove over medium-high heat and add 1/8 cup of olive oil, 1 teaspoon of bacon salt, and mushrooms. Cook for 8 to 12 minutes and then add in the remaining 3 cloves of minced garlic. Put medallions on a lightly greased sheet pan and put into the oven for 15 minutes. Take the sheet pan out of the oven and arrange the medallions close together. Top them with cheese and bread crumbs, then put them under the broiler until golden brown, about 2 to 4 minutes, total. Watch carefully so as not to burn the topping. Cook's Note: Be mindful that some broilers cook faster than others. Take the lamb out of the broiler and put top with the mushrooms before serving.
Grilled Chicken with White Wine Mushroom Sauce 4 cups water 1 lemon, quartered and juiced 1/4 cup sugar 1 cup kosher salt Four 6-ounce boneless chicken breasts with skin 4 drops liquid smoke 4 tablespoons unsalted butter, softened 8 sage leaves Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 1 tablespoon olive oil 1/2 sweet onion, chopped 8 ounces baby bella mushrooms, sliced 1/4 teaspoon cayenne pepper 1/2 cup semidry white wine 1 1/2 cups chicken stock 1 tablespoon all-purpose flour Instructions: Preheat oven to 425 degrees F. In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes. Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
Emeril's Fried Turkey 1/2 cup Emeril's Creole Seasoning (Essence), recipe follows 2 tablespoons Worcestershire sauce 1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional) 1/4 teaspoon cayenne pinch ground cloves 1/4 cup apple cider 1 tablespoon ground allspice 1 cup salt 3/4 cup honey 1 (12-ounce) bottle beer 1 tablespoon cayenne 1 tablespoon freshly ground black pepper 1 tablespoon salt 2 turkeys (8 to 10 pounds each) about 10 gallons peanut oil 1 tablespoon black pepper 1 tablespoon onion powder 2 1/2 tablespoons paprika 1 tablespoon cayenne pepper 2 tablespoons salt 1 tablespoon dried leaf oregano 2 tablespoons garlic powder 1 tablespoon dried thyme Instructions: To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey. Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours. To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\ by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Creamy Pumpkin Soup with Toasted Hazelnut Frico 1/4 cup hazelnuts 3/4 cup finely grated Parmigiano-Reggiano Olive oil, for drizzling 4 tablespoons unsalted butter 1/2 cup finely chopped yellow onion 1/3 cup finely chopped carrot 1/3 cup finely chopped celery 4 teaspoons finely chopped fresh sage leaves 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon nutmeg 2 1/2 teaspoons minced garlic 1 cup half-and-half 1/4 cup cornstarch 3 cups chicken broth 1 (15-ounce) can pumpkin puree 1/3 cup firmly packed dark brown sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper. Add the hazelnuts to a large soup pot over medium heat and cook, stirring frequently, until fragrant, about 4 to 5 minutes. Remove the hazelnuts to a small bowl and reserve the pot. For the hazelnut frico: Sprinkle the cheese into 8 thin rounds, about 2-inches wide on the prepared baking sheet. Finely grind the toasted hazelnuts in a food processor, and evenly sprinkle over cheese rounds. Evenly drizzle the rounds with a small amount of olive oil. Bake until golden brown and bubbly, about 5 to 6 minutes. Remove from the oven and set aside. Add the butter to the pot the hazelnuts were toasted in over medium heat, and cook, whisking frequently, until the butter starts to brown and foam, about 2 to 3 minutes. Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently, until tender. Stir in the garlic and cook an additional minute. Stir together the half-and-half and cornstarch in a liquid measuring cup, and pour it into the pot, along with the chicken broth, pumpkin puree, brown sugar, salt and pepper. Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low. Using an immersion blender, puree the soup until a smooth consistency is reached and simmer until ready to serve. Ladle the soup into serving bowls and float a frico over the top.
Frozen Sangria 1/2 cup blueberries 1/2 cup raspberries 1/4 cup orange juice One 750-milliliter bottle rosé wine 2 1/2 cups strawberries 3/4 cup coconut-flavored rum 1/4 cup superfine sugar Fresh mint sprigs, for garnish Instructions: The day before, add the blueberries, raspberries, orange juice, 1 cup of the wine, 1 cup of the strawberries and 1/4 cup of the rum to a medium bowl. Cover and refrigerate for 24 hours to marinate. Transfer the remaining 1 1/2 cups strawberries to a freezer-safe storage bag and place in the freezer for 24 hours. Reserve 1/2 cup of the mixed berries for garnish. Add the remaining mixed berries and all the liquid to a blender, top with the sugar, 4 cups ice, the frozen strawberries and remaining wine and rum and blend until smooth (or do in batches if necessary). Serve immediately with a spoonful of the reserved boozy fruit and a sprig of mint.
My Mama's Braciole 8 slices beef braciole, beef very thinly sliced Coarse salt and black pepper 8 slices prosciutto di Parma 1 1/2 cups plain bread crumbs, eyeball it 1/2 cup milk, eyeball it 2/3 cup Parmigiano-Reggiano, 3 handfuls 1 small onion, finely chopped 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped 1 cup chopped arugula Plain round toothpicks 2 tablespoon extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, cracked away from skin 2 tablespoons butter 12 crimini mushrooms, finely chopped 2 tablespoons flour 1 cup dry white wine 1 cup beef broth 1 rounded tablespoon tomato paste Instructions: Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks. Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
Braised Clams with Shrimp and Chorizo 1 tablespoon oil 2 garlic cloves, minced 4 shallots, sliced thin 1/2 cup chopped chorizo 32 clams rinsed 32 shrimp, 16/20 per pound, peeled, cleaned 1 cup white wine 4 cups clam juice 2 tablespoons butter 1 tablespoon chopped herbs (thyme, parsley, and rosemary) Garlic bread, recipe follows 2 cloves garlic, sliced very thin 1/2 cup olive oil 8 slices crusty Italian bread Instructions: In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread. Preheat the oven to 275 degrees F. In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or until bread is golden brown.
Kentucky Hot Browns 1 skin-on, bone-in turkey breast half (about 2 pounds) 4 teaspoons vegetable oil Kosher salt and freshly ground pepper 4 ounces slab bacon, chopped 1 pint grape tomatoes, halved 4 tablespoons unsalted butter 2 1/2 cups whole milk 3 tablespoons all-purpose flour 1 cup shredded sharp cheddar cheese (about 4 ounces) 1/4 cup chopped roasted red peppers 2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups) 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Preheat the oven to 350 degrees F. Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part registers 160 degrees F, 45 to 55 minutes. Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165 degrees F. Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes. Transfer to a paper towel-lined plate to drain. Reduce the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons vegetable oil and season with salt and pepper. Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes. While the tomatoes are cooking, start the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Heat the milk in a small saucepan over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the cheddar and roasted peppers and stir until smooth. Remove from the heat and season with salt and pepper. Preheat the broiler. Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans). Cut the turkey into 1/2-inch pieces; discard the skin and bones. Divide the turkey evenly among the pans. Spoon the Mornay sauce over the turkey, then top with the tomatoes. Sprinkle with the parmesan and bacon and broil until golden and bubbling, about 5 minutes. Serve immediately.
Parrot Bay Key Lime Mojito Citrus 2.5 oz. Captain Morgan Parrot Bay Key Lime Rum (25 oz. per bottle) 2.5 oz. club soda 2 sprig(s) mint 1 lime wedge Instructions: Muddle mint. Fill glass with ice. Add Captain Morgan Parrot Bay Key Lime Rum and club soda. Garnish with a lime wedge.
Grilled Tuna Nicoise Platter 8 (1-inch-thick) fresh tuna steaks (about 4 pounds) Good olive oil Kosher salt Freshly ground black pepper 3/4 pound French string beans (haricots verts), stems removed and blanched 1 recipe French Potato Salad, recipe follows 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes) 8 hard-cooked eggs, peeled and cut in 1/2 1/2 pound good black olives, pitted 1 bunch watercress or arrugula 1 can anchovies (optional) 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 10 tablespoons good olive oil 1 pound small white boiling potatoes 1 pound small red boiling potatoes 2 tablespoons good dry white wine 2 tablespoons chicken stock 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 10 tablespoons good olive oil 1/4 cup minced scallions (white and green parts) 2 tablespoons minced fresh dill 2 tablespoons minced flat-leaf parsley 2 tablespoons julienned fresh basil leaves Instructions: To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter. For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
\Miles Standish\ Stuffing 3 tablespoons unsalted butter, plus more for the bread 3 onions, halved and cut into thin slices 8 stalks celery, cut into thin slices 12 slices white sandwich bread Kosher salt and freshly ground white pepper 2 tablespoons fresh thyme 10 fresh sage leaves, cut into thin strips 1 teaspoon dried rosemary 10 ounces pepperoni, skin removed, cut into small cubes 1 pound bulk pork breakfast sausage 1 pound mozzarella cheese, cut into 3/4-inch cubes 1 cup low-sodium chicken stock, heated Instructions: Preheat the oven to 375 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and celery and cook until translucent, about 5 minutes. Transfer the contents to a bowl and set aside. Arrange the bread slices in a single layer on a baking sheet and toast in the oven, turning once, until light brown. While the toast is hot, lightly spread both sides with butter. Cut the toast into 1-inch squares and transfer to a large bowl. Add salt and pepper to taste, then add the thyme, sage and rosemary. Toss and set aside. Heat a large skillet over high heat; add the remaining 1 tablespoon butter, then add the pepperoni pieces and cook, stirring, 2 to 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 10 minutes. Add the celery and onion mixture, pepperoni, sausage and mozzarella to the bowl with the bread. Mix to combine, then add the chicken stock to moisten all of the ingredients; toss. Pour the mixture into a 3-quart baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.
Salad Chinois 1 (10-ounce) can premium chunk chicken breast, drained and chilled 2 cups coleslaw mix (shredded cabbage and carrots, without sauce) 1 (14-ounce) can chow mein vegetables, drained and chilled Dressing, recipe follows 1 (5-ounce) bag prepared green salad 1 (5-ounce) can chow mein noodles 1 (11-ounce) can mandarin orange segments, drained and chilled Serving suggestion: Fresh melon skewers or sliced fresh pineapple 2/3 cup mayonnaise 2 tablespoons reduced-sodium soy sauce 1 teaspoon ground ginger Instructions: In a large bowl, toss chicken, coleslaw mix, and drained chow mein vegetables until well mixed. Toss chicken mixture with enough dressing to coat well. Line individual bowls or plates with a small amount of green salad. Spoon chicken mixture on top of green salad. Garnish with noodles and orange segments before serving. In a small bowl, whisk mayonnaise, soy sauce, and ginger until blended. Set aside, or refrigerate, if not using soon. Whisk again after refrigerating.
Stout Braised Short Ribs with Barley 4 1/2 pounds bone-in short ribs, cut into 4-inch pieces Kosher salt and freshly ground black pepper 1/4 cup canola oil 2 medium carrots, roughly chopped 2 celery ribs, sliced 2 medium onions, roughly chopped 4 cloves garlic, sliced 6 sprigs fresh thyme 2 bay leaves 2 sprigs fresh rosemary Two 12-ounce bottles dark stout beer, such as Guinness One 14.5-ounce can low-sodium beef broth One 14.5-ounce can diced tomatoes 1 cup pearl barley 1 teaspoon dry mustard powder Instructions: Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside. Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard. After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.
Homemade Cheesecake with Raspberry and Chocolate Sauce 3 (8-ounce) packages cream cheese, softened 4 eggs 1 cup sugar 1 pint sour cream 1 teaspoon vanilla 1 (10-inch) Graham Cracker pie crust 1 pint raspberries 2 cups water Your favorite chocolate sauce Instructions: Heat oven to 350 degrees F. Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking. Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold. To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2. To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.
Chicken Fried Steak 1 pound boneless top round, trimmed 1 1/2 cups buttermilk 2 cups all-purpose flour Salt and freshly ground black pepper 3 eggs 1/4 cup milk 2 cups crushed butter crackers (recommended: Saltine) 1 1/2 cups panko bread crumbs 1 cup canola oil Drunken Pork Gravy, recipe follows 1 pound ground pork Salt and freshly ground black pepper 1/2 teaspoon white pepper 1/4 teaspoon red chili flakes 1/2 cup diced onion 1 tablespoon minced garlic 1/3 cup white wine 2 tablespoons Dijon mustard 2/3 cup all-purpose flour 2 1/2 cups milk 1/2 cup heavy cream Instructions: Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station. In a large baking dish, add the flour and season with salt and pepper, to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko. Preheat the oven to 250 degrees F. Fit a baking sheet with a rack. Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes. Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven. Arrange the steaks on a serving platter and serve with Drunken Pork Gravy. In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes. Heat a medium nonstick skillet, over medium-high heat. Add the pork and cook, breaking up the pork as it browns. Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer. Deglaze with the wine, and reduce for 2 to 3 minutes. Stir in the Dijon and sprinkle in the flour. Cook for 3 to 4 minutes to cook out the raw flavor of the flour. Add 1 cup of the milk and stir until combined. Add the remaining milk and mix until it's just starting to thicken. Stir in the cream and heat through. Adjust the seasoning with salt and pepper, to taste, if needed. Serve immediately.
Tarta Tres Leches 1/2 cup butter 1 1/2 cups sugar (1 1/4 cups for high altitude) 2 eggs 1 teaspoon vanilla extract 2 1/4 cups sifted cake flour, plus 2 tablespoons 3 teaspoons baking powder (1 1/2 cups for high altitude) 1 teaspoon salt (1/2 teaspoon for high altitude) 2/3 cup milk 2 cups homemade Shortbread, recipe follows 4 tablespoons granulated sugar 4 tablespoons salted butter Lightly beaten egg whites 1 cup whole milk, plus 1/4 cup whole milk 1/4 cup half-and-half 2/3 cups sugar 2 cinnamon sticks 6 eggs 1/4 cup cornstarch 2 tablespoons butter, cubed small 1/2 tablespoon pure vanilla extract 1 cup corn syrup 1/8 teaspoon salt 1/4 cup sugar 2 egg whites 1 cup salted butter, softened 1/4 cup sugar 1/2 cup powdered sugar, sifted 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour 1/4 cup rice flour 1/4 cup cornstarch 1/4 cup evaporated milk 1/4 cup sweetened condensed milk 1/4 cup heavy whipping cream 1 tablespoon rum (recommended: Bacardi) Maraschino cherries Mint leaves Cinnamon sticks 1 teaspoon cinnamon sugar Cajeta Instructions: Preheat oven to 350 degrees F.; Grandma's Gold Cake Preparation: Beat butter, add sugar, add eggs, vanilla. Beat for 2 minutes. Combine flour, baking powder and salt. Add flour mixture and alternate with milk. Grease and flour cake pan. Line with parchment paper. Pour batter into the pan and bake for 25 to 30 minutes.; Crust Preparation: Process the shortbread in a food processor, pulsing until ground. Add sugar, pulse more, add butter and pulse until it looks like wet sand and holds somewhat together. Press into a glass pie pan. Bake at 375 degrees for 15 minutes. Set on stove to cool. Brush lightly with beaten egg whites.; Creme Preparation: In a double boiler, place 1 cup of whole milk, 1/4 cup of half-and-half, 2/3 cups sugar and cinnamon sticks. Let heat until boiling and turn down to medium-high heat. Separate 6 eggs saving the whites in a separate bowl. Whisk the yolks, cornstarch and the 1/4 cup additional whole milk until well blended. Using a ladle, scoop out some of the hot milk mixture and temper the eggs whisking it carefully and adding it to the hot milk mixture. Take care to continuously stir with a whisk or it will lump up. When thickened pull off of heat source and add vanilla and butter. Cover and put in freezer to cool for 10 minutes. (I use a cake pan liner); Meringue Preparation: In a saucepan, boil the corn syrup, salt and sugar. Meanwhile, whisk egg whites in a stand mixer until firm peaks form. Take melted sugars off the stove and in a steady stream, add to the whisking egg whites. Keep whisking until glossy. Cover with a towel.; Shortbread Preparation: Cream butter, add sugars, blend and add vanilla. Add flours and cornstarch carefully by hand. Set aside and chill. Roll out between 2pieces of parchment, set in a cake pan to bake, mark designs with a fork. Bake in a preheated 325 degree F oven for 20 to 25 minutes. Cool on a rack.; Three Milks: Combine the evaporated milk, condensed milk, heavy cream and rum.; Assembly: Spread creme on the pie crust. Add layer of vanilla cake. Poke holes with a fork and brush or spray cake layer with Three Milks mixture saving any that will not absorb into the cake layer. Spread meringue over the top, being sure to seal down to the edge of the crust. Garnish with maraschino cherries, 5 mint leaves and cake crumbs. Plate pie with a cinnamon stick rolled in cinnamon on the side and porcelain bull filled with more milk. Drizzle with Cajeta.;
Tacozagna and Banana Cheesecakes 3 tablespoons vegetable oil, divided 2 1/2 pounds ground turkey or ground sirloin 1 zucchini 2 carrots, peeled 1 onion, peeled 3 cloves garlic, peeled 3 tablespoons chili powder, 3 palm fulls 2 teaspoons ground cumin, 2/3 palm full 1 tablespoon coriander, a palm full Salt and freshly ground black pepper 1 cup beef stock 6 (8-inch) flour tortillas 3 cups shredded Chihuahua cheese or Monterey Jack 4 scallions, chopped 2 hearts romaine lettuce, chopped 3 plum tomatoes, seeded and chopped 3 cups prepared cheesecake filling (recommended: Philly brand) 2 very ripe bananas with spotty skins 1 teaspoon ground cinnamon 2 tablespoons honey 6 individual graham cracker crusts Whipped cream Instructions: Preheat oven to 400 degrees F. Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve. While Tacosagna cooks, make dessert. Place cheesecake filling in bowl and mash in 2 really ripe bananas, season with cinnamon and stir in honey. Fill the crust tins and when you are ready to serve top with a swirl of whipped cream.
Bittersweet Chocolate Chip Cookies 1 cup plus 6 tablespoons unbleached all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1/2 cup unsalted butter (1 stick), at room temperature 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1 large egg, at room temperature 3/4 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, finely chopped Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats). Whisk the flour, salt, and baking soda together in a medium bowl, and set aside. In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate. To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.
Spanish Chicken and Rice Soup 2 tablespoons butter 1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces 1/2 cup long-grain white rice 1 quart chicken stock 2 pieces boneless, skinless chicken breast, rinsed 1 small white or yellow onion, peeled and halved 2 tablespoons fresh flat-leaf parsley leaves, finely chopped 2 fresh bay leaves 1 tablespoon extra-virgin olive oil 5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons) 1 large Spanish yellow onion, chopped 2 carrots, peeled and chopped Few ribs celery from the heart, chopped 1 red chile pepper, thinly sliced 4 cloves garlic, chopped or very thinly sliced 1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers Salt and freshly ground black pepper Pinch saffron threads (about 20) 1 1/2 teaspoons smoked sweet or sweet paprika 1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies Instructions: Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator. Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock. While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal. To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.
Prosciutto and Melon 4 ounces prosciutto di Parma or prosciutto San Daniele 1 good, ripe melon of your choice Instructions: Peel melon, cut into 1/2-inch wide wedges. Remove seeds. Arrange on plate with prosciutto.;
Curried Potato Veggie Burgers 1 8- to 10-ounce russet potato, pierced with a fork 4 tablespoons unsalted butter Kosher salt and freshly ground pepper 1 teaspoon cumin seeds 1 cup very finely chopped cauliflower florets and stems (from 1/4 small head) 1 small carrot, quartered lengthwise and thinly sliced 1 serrano chile pepper, finely chopped (leave in the seeds) 2 tablespoons finely chopped fresh ginger 2 cloves finely chopped garlic 2 teaspoons Madras curry powder 1/4 cup frozen peas 2/3 cup breadcrumbs 4 hamburger buns Lettuce leaves, sliced red onion and cilantro sprigs, for topping 1/3 cup ketchup 2 teaspoons tamarind paste Kosher salt and freshly ground pepper Instructions: Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup. Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve. Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes. Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper. Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together). Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
Grilled Eggplant Parmesan 2 medium eggplants 1/3 cup extra-virgin olive oil, plus more for serving 1 teaspoon fresh oregano, chopped Kosher salt and freshly cracked black pepper 4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds 8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds Freshly grated Parmesan, for serving Torn fresh basil leaves, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper. Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through. Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!
Grilled Beef Satay 1 pound beef tenderloin, cut into 2-inch strips 20 wooden skewers, soaked in water 30 minutes 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1/2 lemon, juiced Vegetable oil, for grilling Cilantro leaves, for garnish Instructions: Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro.
Roast Diver Scallops with Baked Fingerling Potatoes and White Truffles 1 pound fingerling potatoes, \Ruby Crescent\ 1/2 cup Kosher salt, for baking potatoes 1 small bunch fresh chervil, or flat leaf parsley if unavailable, 1/2 chopped, 1/2 reserved for garnish 2 ounces white truffle oil 4 tablespoons whole unsalted butter, room temperature Salt and pepper, to taste 1 pound sea scallops, (U-12), should be \Dry\, \Dayboat\, or \Divers\ 1 white truffle, approximately 1-ounce 1/4 canola oil, for sauteing scallops 1 truffle slicer Instructions: Scrub potatoes well and drain. Lay Kosher salt in an even layer of a baking pan to accommodate all the potatoes in one batch without crowding. Bake in a preheated 375 degrees for 20 to 30 minutes until just tender. Remove and let cool. This step should be done 1 hour or as many as 4 hours before serving. While potatoes are baking, check through scallops and remove any remaining tough membranes. When potatoes are cool enough to handle, cut, with a sharp paring knife, the top 1/4 off and hollow out the potato to form a \boat\. Reserve potato interiors and tops. Combine scooped out portion with the chopped portion of chervil. 1/2 of truffle oil and butter, season with salt and pepper to taste and refill potato \boats\ and reheat in preheated 325 degree oven for 6 minutes. Next, heat 2, 10-inch, skillets until quite hot, as potatoes are reheating. Season scallops and pat dry with paper towels. Distribute canola oil evenly in both pans and put 1/2 scallops in 1 pan. 1/2 in the other taking care to put the \cut\ side down and not to overcrowd them. Sear well until browned (approximately 2 to 3 minutes each side.) Remove scallops from pan and drain on paper towels briefly before arranging attractively on 4 warm plates with the now hot twice baking potatoes. Drizzle remaining truffle oil over scallops and potatoes and shave truffle over all garnishing with chervil sprigs.
Chicken Pot Pie 1 stick (8 tablespoons) butter 3 cups small-diced onions 1/2 cup minced garlic 2 teaspoon kosher salt 3 tablespoons chopped fresh thyme 1/2 cup all-purpose flour 12 cups chicken stock 3 cups small-diced carrots 3 cups small-diced celery 3 cups diced potatoes, parboiled 1 cup frozen peas 5 pounds chicken legs, roasted, meat pulled 2 cups cream 2 tablespoons Worcestershire sauce 1 teaspoon cayenne 1 tablespoon ground black pepper 1 package puff pastry, cut into 5-inch squares 4 tablespoons butter 1 teaspoon paprika 1 teaspoon salt Instructions: Preheat the oven to 400 degrees F. For the filling: Melt the butter in a large stockpot over medium heat. Add the onions, garlic, salt and thyme; sweat, stirring to prevent burning, until tender, 7 to 8 minutes. Add the flour and cook, whisking, to create a blonde roux, 4 minutes. Slowly add the chicken stock to the pot and bring to a simmer. Then add the carrots, celery, potatoes and peas; cook until the vegetables are tender, 5 minutes. Add the chicken and cook until the sauce has reached the desired consistency and the flavors have combined, 5 minutes. Reduce the heat to low and add the cream, Worcestershire, cayenne and black pepper; cook for another 3 minutes. For the pot pie: Lay the puff pastry squares on a baking sheet, spaced 1 inch apart. In a small saucepot, melt the butter with the paprika and salt. Brush the seasoned butter over the puff pastry. Transfer the baking sheet to the oven and bake until the puff pastry is golden brown, 20 minutes. Ladle the hot pot pie filling into bowls and top each with a puff pastry square.
Grilled Portobello Mushrooms with Balsamic 6 cloves garlic, unpeeled 1 cup extra-virgin olive oil Kosher salt 1/3 cup balsamic vinegar 1 tablespoon Dijon mustard 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary Instructions: Preheat the grill. Preheat the oven to 350 degrees F. In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes. In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard. In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt. Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
Spinach-Artichoke Dip Stuffed Grilled Chicken 8 ounces spinach and artichoke dip 4 ounces crumbled feta 1/2 teaspoon caraway seeds 4 large boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Instructions: Mix together the spinach and artichoke dip, feta and caraway in a bowl until very smooth and uniform. Transfer the mixture to a piping bag (or use a ziptop bag and cut off the tip to create a 1/2-inch-wide opening). Lay the breasts on a cutting board. Using a sharp boning knife, cut a pocket in the thickest part of each breast. Gently swipe the knife back and forth without making the hole larger or piercing the underside or top of the chicken. Pipe some filling into each pocket. Tuck the tip of each breast under and secure with one long piece of butcher twine tied into a cross, making sure to seal the pocket hole with the twine. Sprinkle with salt and pepper. Refrigerate the chicken for 1 hour to firm up. Prepare a grill for a 2-stage fire (one hot side, one cool side). Set the chicken on the cool side of the grill top-side down. Cover and cook, flipping and rotating halfway through, until the thickest part of the meat registers 160 degrees F, about 15 minutes. Move to the hot side of the grill and cook until both sides are charred, 2 to 3 minutes a side. Transfer the chicken to a cutting board, loosely tent with foil and let rest for 5 minutes. Remove the twine and slice into medallions.
Passion Yellowtail Snapper 2 (7-ounce) portions yellowtail snapper fillets, rinsed Pinch salt and freshly ground black pepper 1 cup all-purpose flour 1 tablespoon olive oil 2 tablespoons dry white wine Passion Fruit Beurre Blanc, recipe follows 2 teaspoons toasted sweetened coconut 6 slices mango 1 small shallot, minced 1 teaspoon olive oil 1/4 cup dry white wine 4 passion fruit (or 1/2 cup passion fruit juice) 1/4 cup softened unsalted butter Pinch salt and freshly ground white pepper Instructions: Season the yellowtail fillets with salt and pepper, then dust 1 side only with flour, shaking off any excess. In a medium-sized saute pan, heat the olive oil until just nearly smoking and add the yellowtail, flour side down. Sear the fish until golden brown, then flip over and continue cooking 1 minute. Add the white wine and cook 1 minute more. Remove from heat. Serve fillets in a pool of Passion Fruit Beurre Blanc. Garnish the top of each fillet with 1 teaspoon of toasted coconut and 3 slices of mango. In a small saucepan, saute the shallot in olive oil until slightly browned. Add the white wine and passion fruit. Over medium heat, reduce by 3/4. The liquid in the pan will begin to look thick and bubbly. Remove the pan from the heat and slowly whisk in the butter a little bit at a time, making sure all butter is whisked in before adding more. Season with salt and white pepper, to taste, then drain through a sieve and reserve the liquid in a warm part of the kitchen until needed.
Baked Red Snapper Prepared Whole 4 tablespoons butter, at room temperature, plus more for foil 1 shallot, finely chopped 1 whole red snapper, cleaned and scaled 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 to 10 fresh thyme sprigs 6 to 8 thin lemon slices Instructions: Preheat the oven to 350 degrees F. Line an oven tray (cookie sheet) with parchment paper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on the oven tray. Butter the foil. Combine the 4 tablespoons of butter and the shallots in a small bowl and set aside. Put the fish in the center of the foil. Season the entire fish with the shallot butter, inside and out and sprinkle with the salt and pepper. Put the thyme sprigs inside cavity and top the fish with lemon slices. Fold the edges of the foil over fish and seal. Bake the fish until cooked through, about 45 minutes. Transfer the fish to a platter. Open the foil and serve.
Mac n Cheese Bar Kosher salt and freshly ground black pepper 16 ounces small elbow macaroni 3 tablespoons unsalted butter, plus more for greasing the baking dish 1 small onion, finely chopped 1/2 teaspoon cayenne pepper 1/2 teaspoon sweet paprika 1/4 teaspoon ground nutmeg 1/2 cup all-purpose flour 6 cups whole milk 8 ounces Brie, rind removed 8 ounces Gruyere, shredded 1 1/2 cups panko breadcrumbs 1/2 cup grated Parmesan Kale chips Hot dogs, cut into bite-sized rounds Chopped cooked bacon Peas Ketchup Hot sauce Everything bagel seasoning Chopped roasted red bell peppers Ranch dressing Instructions: Bring a large pot of water to a boil; add salt. Cook the macaroni for 1 minute less than the timing listed on the package instructions. Drain the macaroni and set aside. Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside. In a large skillet or saucepan, melt the butter over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally until soft, 4 to 6 minutes. Stir in the cayenne, paprika, nutmeg and several turns of black pepper and cook for 2 minutes. Increase the heat to medium-high, whisk in the flour and cook for 1 minute. Add 3 cups of the milk and cook, stirring and whisking frequently, until thickened, 3 to 5 minutes; repeat with the remaining 3 cups milk. (I like to use a whisk if I see any lumps. Otherwise, I stir with a spoon or spatula.) Add the Brie and Gruyère, stirring until the cheese is completely melted. Take the skillet off the heat and stir in the cooked macaroni. Season to taste with salt and pepper. Transfer to the prepared baking dish. Sprinkle the top with the panko and Parmesan. Bake until golden brown on top, about 15 minutes. Allow to cool for a few minutes. Serve with a bar of ingredients on the side for your guests to choose!
Spicy Pork Chile Stew 2 tablespoons vegetable oil 3 pounds boneless pork shoulder, diced Kosher salt 1 large white onion, diced 1 1/2 cups diced Hatch or Anaheim chile peppers 1 small green bell pepper, diced 1 small red bell pepper, diced 4 cloves garlic, minced 4 cups low-sodium chicken broth 1 pound Yukon gold potatoes, peeled and diced 2 15-ounce cans white hominy, drained and rinsed 1 large bunch cilantro, leaves chopped 2 tablespoons cornstarch Flour tortillas, warmed, for serving Instructions: Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot. Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes. Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes. Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas. Photograph by Kat Teutsch
Apricot Rice Pudding 1 cup raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio) 4 1/2 cups whole, 2 percent fat, or 1 percent fat milk 1/4 cup diced dried apricots 1/4 vanilla bean, split lengthwise 1/2 teaspoon freshly grated lemon zest 4 egg yolks 1/2 cup sugar Whipped cream, for garnish Instructions: In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
Key Lime Pie Doughnut Bites 2 cups egg yolks 2 cups key lime juice 1 3/4 cups sugar 1 1/2 sticks butter 16 ounces cream cheese 3 1/2 ounces sugar, plus more for coating 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 teaspoon vanilla extract 4 eggs Oil, for frying Instructions: For the key lime curd: In the bowl of a double boiler, mix together the yolks, lime juice, sugar and butter. Cook until a candy thermometer reads 183 degrees F. Cool the bowl in an ice bath and then transfer the curd to a squeeze bottle or pastry bag. For the dough: In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Add the sugar and blend. In a medium bowl mix the flour, baking powder and salt. In a separate bowl mix the vanilla extract and the eggs. With the mixer running, alternately add the dry and wet ingredients and mix until smooth. In a frying pan pour enough oil to cover the doughnut bites. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Scoop 1 ounce of the doughnut batter into the hot oil and fry until golden brown. Repeat for the remaining dough batter. Scoop out the doughnut balls with a slotted spoon, then toss in some sugar and fill the centers with some key lime curd.
Turkey-Apple Swedish Meatballs For the meatballs: 3 cups packed torn pumpernickel bread 1 cup whole milk 1 teaspoon Worcestershire sauce 2 tablespoons unsalted butter 1 tablespoon vegetable oil 6 small shallots, chopped (about 1/2 cup) 1 Granny Smith apple, peeled and grated 2 cloves garlic, minced Pinch of ground cinnamon Kosher salt and freshly ground pepper 1 1/4 pounds lean ground turkey 1 large egg Cooking spray For the gravy: 2 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken broth 1 1/2 teaspoons Worcestershire sauce Mashed potatoes, for serving (optional) Chopped fresh parsley and/or chives, for topping Instructions: Make the meatballs: Pulse the bread in a food processor to make fine crumbs. Add the milk and Worcestershire sauce and pulse to make a paste; set aside. Heat the butter and vegetable oil in a large nonstick skillet over medium heat; add the shallots and cook, stirring, until golden brown, about 8 minutes. Add the apple, garlic, cinnamon, 1 teaspoon salt and a few grinds of pepper and cook until the apple is tender, about 3 minutes. Stir in the breadcrumb mixture and cook, stirring, until thickened, about 4 minutes. Transfer to a large bowl and let cool completely. Add the turkey and egg to the bowl and beat with a mixer on lowspeed until well combined, about 4 minutes. Cover and refrigerate at least 30 minutes. Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray. Dampen your hands and form the meat mixture into 36 balls (about1 inch each). Arrange on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes. Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to make a smooth paste, about 3 minutes. Gradually whisk in the chicken broth, then add the Worcestershire sauce. Cook, whisking, until slightly thickened, about 5 minutes. Add the meatballs and simmer until firm and cooked through, about 10 minutes. Serve over mashed potatoes and top with parsley and/or chives.
Tuscan Bean Dip 1 small baguette, thinly sliced 4 cloves garlic 1 1/2 teaspoons kosher salt, plus additional for seasoning 1/4 cup extra-virgin olive oil 2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons) Pinch crushed red pepper 1 (15-ounce) can cannellini beans, rinsed and drained Crisp vegetables, for dipping (optional) Instructions: Preheat oven to 400 degrees F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly. Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.
Dirty Martini 2 1/2 shots Gin 1/2 shot of brine from cocktail olives 1/8 shot extra-dry Vermouth Instructions: Shake ingredients with ice in cocktail shaker and strain. Serve chilled.
Baked Cavatappi With Artichokes and Fennel Kosher salt 1 pound cavatappi 2 tablespoons extra-virigin olive oil, plus more for brushing 4 cloves garlic, sliced Pinch of red pepper flakes 1 28-ounce can plum tomatoes 1 15-ounce can plum tomatoes 4 large sprigs basil 1 cup fresh ricotta cheese 1 1/2 cups chopped frozen artichoke hearts, thawed 1 1/2 cups sliced fennel, sauteed 3 cups cubed fresh mozzarella cheese 1 cup freshly grated pecorino cheese Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the cavatappi until very al dente, 2 to 3 minutes less than the label directs; drain. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.) Stir the ricotta into the sauce, then add the artichoke hearts and fennel. Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
Spaghetti with Pecan-Herb Pesto 1 1/2 cups packed fresh basil leaves 1 1/2 cups packed fresh Italian parsley leaves 1 clove garlic 1/2 cup extra-virgin olive oil 1/4 cup freshly grated parmigiano-reggiano 1/2 cup pecans Kosher salt1 pound spaghetti Finely grated zest of 1 lemon Instructions: Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water. Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto. Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.
Pan-Roasted Chicken With Leeks 3 slices bacon, cut into 1/2-inch pieces 8 chicken drumsticks (about 2 pounds) Kosher salt and freshly ground pepper 3 cloves garlic, smashed 1 bunch leeks, white and light green parts only, halved lengthwise and sliced 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1/2 cup half-and-half 2 tablespoons chopped fresh parsley Lemon wedges, for serving Instructions: Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter. Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges. Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta 1/3 cup pine nuts 1 1/2 cups arugula 1 1/2 cups basil Kosher salt 1/2 cup grated parmesan cheese 1/2 cup extra-virgin olive oil 1/4 to 1/2 cup ricotta cheese (optional) Instructions: Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground. Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
Zucchini Hash 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1/2 pound zucchini, cubed 1/2 pound yellow squash, cubed 1/2 red onion, diced 1/4 cup chives, cut into 1/2-inch pieces Salt and freshly ground pepper Instructions: In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.
Grilled Wings with Honey Bourbon Glaze and Roquefort Dip 2 pounds chicken wings, drumettes and flats 1 cup kosher salt 1 cup white vinegar 1/2 cup sugar 1/4 cup chiles de arbol 1 tablespoon neutral cooking oil 1 yellow onion, thinly sliced 2 cups honey 1/2 cup very grainy mustard 2 cups bourbon whisky 1 cup crumbled Roquefort 1/2 cup sour cream 1/2 cup mayonnaise, such as Duke's 1 teaspoon cracked black pepper 1 teaspoon celery salt Kosher salt 2 scallions, thinly sliced, for garnish Instructions: For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat. In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes. For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes. Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated. Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter. For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold. Garnish the dip and grilled wings with the scallions just prior to serving.
Raspberries Romanoff 1 pint carefully sorted raspberries 1/3 cup kirsch 1 1/2 cups heavy cream 1/4 cup powdered sugar (confectioners' sugar) Instructions: Marinate berries in 1/3 cup kirsch and chill. Beat cream stiff, gradually adding sugar. Mix lightly with the berries, chill thoroughly and serve in tall thin glasses, with thin unsugared wafers if desired.
Ron's Carrot Cake with White Chocolate Buttercream Butter and flour, for greasing the pans 3 cups (13 1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup) 1 tablespoon baking powder 2 teaspoons salt 1 1/2 teaspoons baking soda 1 tablespoon ground cinnamon 1 1/2 teaspoons ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon cayenne pepper 6 ounces chopped walnuts (2 1/4 cups) 5 ounces (1 cup) raisins 3 cups sugar 1 3/4 cups vegetable oil 1 tablespoon vanilla extract 6 eggs 1 1/2 pounds carrots, shredded (6 cups) Ron's White Chocolate Buttercream, recipe follows 1 1/2 cups sugar 9 large egg whites, at room temperature 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool 8 ounces white chocolate, melted and cooled to room temperature Instructions: Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again. Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat. Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate. Divide the batter between the prepared pans. They will be about two-thirds full. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes. Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting. To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake. Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream. Repeat with the third layer and refrigerate for an additional 5 to 10 minutes. Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake. This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices. Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes. Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate. Re-beat occasionally while frosting the cake to maintain a smooth texture.
Dijon Mustard and French Ham Sandwich 2 large baguettes 1 pound French or American ham 1 pound buffalo mozzarella 1 head romaine lettuce 3 tomatoes, sliced Dijon mustard Instructions: Begin by slicing each baguette into 3 sections. Cut each section in half horizontally. Layer each sandwich with desired amount of ham, mozzarella, lettuce, tomatoes, and mustard. To serve, plate on large dish and serve with French fries.
Pesto Chicken Wrap with Sun-Dried Tomatoes 1/4 teaspoon salt or more to taste 1 cup plain couscous 1 garlic clove, peeled 2 cups fresh basil leaves 3 tablespoons olive oil 1/8 teaspoon freshly ground pepper 1/2 cup grated Parmesan cheese 1/3 cup coarsely chopped walnuts 4 large burrito-size flour tortillas 12 ounces shredded cooked chicken (3 to 4 cups) 16 sun-dried tomato halves packed in oil, drained and coarsely chopped 1 yellow bell pepper, cored, seeded, and diced Instructions: Pour 1 1/2 cups boiling water mixed with 1/8 teaspoon of the salt over the couscous in a small bowl. Cover well and set aside. To make the pesto: Combine the garlic, basil, olive oil, remaining 1/8 teaspoon salt, and pepper in a blender. Blend well until smooth. Stir in the cheese. Toast the walnuts in a small heavy dry skillet over medium heat, stirring constantly, until aromatic, watching closely to prevent burning, about 3 to 5 minutes. Set aside. To assemble: Heat the tortillas, one at a time, directly on a gas flame, on a grill, or in a hot skillet, turning frequently, until hot and pliable, about 5 to 15 seconds each. Or heat, stacked between 2 damp paper towels, in the microwave for about 10 seconds per tortilla. Distribute 2 tablespoons pesto, 1/2 scant cup couscous, 3/4 to 1 cup chicken, and a quarter of the walnuts, sun-dried tomatoes, and peppers evenly over tortilla, leaving a 1-inch border. Roll up into a wrap. Complete the wraps with the remaining ingredients. Or if you prefer, prepare all at once, assembly-line style. Cut in half on the bias.
Spiced Sugar Doughnuts 3 1/2 cups flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1 cup sugar 2 large eggs 3 tablespoons melted butter 1 cup milk Vanilla sugar Instructions: Into a large bowl sift the flour, baking soda, salt, cinnamon and allspice. In another large bowl combine sugar; eggs and melted butter.Whisk mixture to finish combining. Adds 1/3 cup of the milk and l cup flour mixture to bowl containing the sugar and eggs. Adds remaining flour mixture alternately with the remaining 2/3 cup milk, 1/3 cup at a time. Combine mixture well and chill for l hour. Turn dough out onto a lightly floured surface adding just enough flour to form a soft dough. Halve the dough and refrigerate one half while preparing the first batch of doughnuts. Roll dough l/3 inch thick and with a floured doughnut cutter, cut out rounds. Add enough oil to a deep fat fryer or heavy saucepan to measure 3 inches in depth. Heat the oil to 365 degrees F. Add doughnuts to heated oil along with the holes, 2 to 3 at a time until golden brown. Remove with a slotted spoon and drain on paper towels. Roll doughnuts and holes in vanilla sugar.
Rice a Munee 1 tablespoon olive oil 2 tablespoons unsalted butter 1 cup broken vermicelli 2 cups basmati rice 3 ounces prosciutto, chopped 1 cup diced yellow onions 1 red bell pepper, diced 2 tablespoons minced garlic 3/4 cup frozen peas 1/2 cup white wine 3 1/2 cups chicken stock Salt and freshly cracked black pepper Instructions: In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
Noodles with Sesame Sauce 2 tablespoons smooth peanut butter 2 tablespoons dark soy sauce 2 tablespoons chili oil 4 tablespoons sesame oil 2 tablespoons rice vinegar 2 teaspoons sugar in a bowl MSG 12 ounces dried wheat noodles 2 tablespoons sesame seeds, toasted Fresh coriander leaves, for garnish Instructions: Combine 2 tablespoons smooth peanut butter, 2 tablespoons, dark soy, 2 tablespoons chili oil, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, MSG, and 2 teaspoons sugar in a bowl. Boil 12 ounces oriental noodles. Drain. Add 2 tablespoons sesame oil, 2 tablespoons toasted sesame seeds, and the prepared sauce. Garnish with fresh coriander leaves.
Cumin Beef Stir-Fry 1 pound skirt steak, cut along the grain into 1/4-inch-thick strips Kosher salt and freshly ground pepper 4 teaspoons cumin seeds 1 tablespoon low-sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon sugar 1 yellow bell pepper 1 Fresno chile pepper 1 bunch scallions 1 tablespoon plus 1 teaspoon vegetable oil 1 cup fresh cilantro (leaves and tender stems) 3 cups cooked white rice, for serving Instructions: Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces. Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate. Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.
Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon 1 pound whole-wheat linguine 1/2 cup part-skim ricotta 3 tablespoons olive oil 1/2 pound French green beans, trimmed and halved lengthwise 1 clove garlic, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup halved cherry tomatoes 1 lemon, zested Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine. Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.
Tulip Cupcakes 1 cup white candy melts 1 12-ounce bag pink candy melts 1/2 cup vanilla frosting Yellow food coloring 12 cupcakes with vanilla frosting Yellow and black licorice sticks (from a bag of bridge mix) Instructions: Melt the white and pink candy melts separately. Arrange 12 plastic spoons facedown on a cutting board. Put the white candy melts in a resealable plastic bag, snip a corner and pipe short lines on the tip of each spoon. Dip the back of the spoons in the pink candy melts to cover; freeze until set, 5 minutes. Carefully pop off the petals and use the spoons to make more. (You'll need 6 to 8 petals per cupcake.) Tint the 1/2 cup vanilla frosting yellow with food coloring. Pipe a small amount on each cupcake in the center, then insert the licorice sticks. Arrange the candy petals around the yellow frosting.
Basic Sugar Cookie Dough 1 stick unsalted butter, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 2 cups sifted all-purpose flour 1/4 teaspoon salt Instructions: Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes. Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.
Giant Cookie Dough-Stuffed Pretzel Nonstick cooking spray, for the baking sheet 1 cup packed light brown sugar 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 1/2 cups all-purpose flour 1/4 cup milk 1 1/2 cups mini semisweet chocolate chips Two 13.8-ounce tubes refrigerated pizza dough 1 large egg, lightly beaten 1 1/2 teaspoons baking soda Pearl sugar, for topping Instructions: For the cookie dough and pretzel: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Beat the brown sugar, butter, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Reduce the speed to low, add the flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips; set aside. Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Spread the cookie dough in an even line lengthwise down the center of the dough and brush one of the long sides with the egg. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 35 minutes. For the topping: Dissolve the baking soda in 1/4 cup hot water. Remove the pretzel from the oven and brush all over with the soda water, then brush with a thin coating of egg wash and sprinkle with the pearl sugar. Return to the oven and continue baking until dark golden brown and crisp, about 8 minutes more. Let cool 5 minutes before serving warm.
Grilled Paella with Chicken, Chorizo, Shrimp and Mussels 2 lemons 4 1/2 cups low-sodium chicken broth 2 1/2 teaspoons saffron threads 3/4 pound large shrimp (shells on) Kosher salt and freshly ground pepper 1 red bell pepper, chopped 1 onion, chopped 3 plum tomatoes, seeded and chopped 4 cloves garlic 2 pounds chicken drumsticks (about 10), patted dry 2 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika 7 ounces dried Spanish chorizo, thinly sliced 1/3 cup dry white wine 2 1/4 cups Bomba rice 1 cup pitted green olives, halved 1/2 cup frozen peas, thawed 1/2 pound small mussels, scrubbed and debearded 3/4 cup fresh parsley, finely chopped Instructions: Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates. Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container. Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika. Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate. Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes. Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open). Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.
Mini Meatball Minestra and Grilled Provolone 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, diced 1 medium-large onion, chopped 3 cloves garlic, grated or finely chopped 2 heads escarole, chopped Salt and freshly ground black pepper Freshly grated nutmeg, to taste 1 (15-ounce) can cannellini beans, drained 2 quarts chicken stock 3 cups water 1 pound ground beef, pork and veal, meat loaf mix 1 large egg 2 handfuls bread crumbs Splash milk A handful grated Parmigiano-Reggiano, plus some to pass at table 1 teaspoon fennel seeds 1/2 teaspoon allspice A handful fresh parsley leaves, finely chopped 1 cup mini penne or ditalini pasta 1 lemon, zested, for garnish Instructions: In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
Savory French Toast with Swiss Chard and Eggs 3 tablespoons extra-virgin olive oil 1 small onion, thinly sliced 1 cup cherry or grape tomatoes 1 large bunch Swiss chard, chopped (leaves and stems separated) Kosher salt and freshly ground pepper 7 large eggs 1/2 cup whole milk 1 tablespoon finely chopped fresh sage 4 1-inch-thick slices brioche 4 slices Jarlsberg or gruyere cheese (about 3 ounces) 1/4 cup hot honey Instructions: Preheat the oven to 200˚ F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop. Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey.
Ham and Fontina Frittata 1 pound ham steak, from packaged meats case of market 1 tablespoon (1 turn around the pan) olive oil 2 tablespoons butter 12 extra large eggs 1/2 cup milk or half-and-half Salt and pepper 2 cups (8 to 10 ounces) Danish Fontina, shredded Instructions: Preheat oven to 400 degrees F. Trim any connective tissue and all fat off ham steak. Mince the meat into very small bits and set aside. Heat a 12-inch nonstick skillet with oven safe handle over moderate heat. Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat. Whisk together eggs and milk or half-and-half. Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs. Season eggs with a little salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout the eggs. As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the eggs begin to set. Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top. Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown. Serve frittata wedges directly from the skillet with a pie server.
Tomato Sauce Variations: Curry, Southwest and Provencal 3 tablespoons peanut oil 2 medium onions 3 garlic cloves, crushed and minced 1 1 /2 to 2 cups tomatoes, peeled chopped Bottle of unrefined peanut oil for display 2 tablespoons freshly grated ginger 2 tablespoons cider vinegar Ground cumin Ground coriander Turmeric Cayenne pepper Garam Masala 2 cups cooked chickpeas 2 fistsized red or white potatoes, boiled, peeled and cubed Shredded unsweetened Coconut Minced fresh cilantro Plain Yogurt Instructions: Add oil to saucepan on medium heat. Add onions, when soft and translucent, add garlic for about 1 minute. Then add tomatoes. Cook down into a thick sauce. Add remaining ingredients, stirring occasionally. When sauce comes to a boil lower heat and cook for 20 to 30 minutes. Serve on pasta or rice and garnishes.
BLAT Pizza 1 pound pizza dough 2 tablespoons olive oil, plus more for drizzling, optional 3 cups shredded mozzarella 12 ounces bacon, cooked and chopped 2 shallots, sliced thin 2 cups baby heirloom tomatoes, sliced 1/2 teaspoon red pepper flakes 1/2 cup freshly grated Parmesan 1 avocado, sliced 2 cups baby arugula Salt Instructions: Adjust oven racks to the top and bottom positions; preheat to 500 degrees F. Divide the pizza dough in half and roll into two 10-inch rounds. Place the rounds on the backs of two upturned rimmed baking sheets. Brush the edges of the crusts with the olive oil. Divide the mozzarella between the crusts. Sprinkle the bacon evenly over the tops, scatter with the shallots and dot with the tomatoes. Sprinkle with the pepper flakes and Parmesan. Place one baking sheet on the bottom rack and the other on the top. Bake for 7 minutes. Rotate the baking sheets and continue to bake until golden brown and bubbling, another 7 minutes. Remove from the oven and slide the pizzas onto a cutting board. Top with the avocado slices, scatter with the arugula and season with a pinch of salt. Drizzle with additional olive oil if desired.
Crawfish and Pasta 2 tablespoons vegetable oil 1 large onion, finely diced (about 3/4 cup) 1 red pepper, julienned 1 yellow pepper, julienned 2 ribs celery, diced 1 teaspoon cayenne pepper 1/2 teaspoon dried oregano leaves 1 teaspoon salt 1 tablespoon flour 1 cup hot water 1 pound orzo pasta, cooked according to package instructions 1 pound peeled crawfish tails (available at fish market) 1/2 cup chopped green onions 1/3 cup cream Instructions: In a large skillet, heat oil. Add the onion, peppers, and celery and cook for 5 to 6 minutes or until soft. Add the cayenne pepper, oregano, and salt, and cook for 2 minutes. Add the flour and cook for 1 minute, toasting the flour to a light brown color. Add the hot water and bring to a boil. Reduce the heat and simmer mixture for 10 minutes. As sauce simmers, cook the pasta, timing pasta to finish cooking at the same time as the sauce. Add the crawfish to sauce, and continue simmering for 5 minutes. Add the green onions and cook for 1 minute more. Add cream and heat gently. Spoon crawfish mixture over orzo pasta in large pasta dishes.
Marinara Sauce 4 ounces grapeseed oil 1 cup medium dice carrots 1 cup medium dice celery 1 cup medium dice onions 6 cloves garlic 1 teaspoon chile flakes 1/2 cup white wine 1 large potato, peeled, cut into medium-size pieces and blanched 4 cups crushed tomatoes 1 tablespoon tomato paste 1 tablespoon fresh oregano leaves 5 fresh basil leaves Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter Instructions: Heat the oil in a sauce pot over medium heat. Saute the carrots, celery and onions, followed by the garlic. Cook to lightly caramelize the vegetables. Add the chile flakes and cook for 30 seconds. Deglaze with the wine and cook out the alcohol for about 1 minute. Add the potatoes, tomatoes and tomato paste. Stir and cook for about 5 minutes. Remove from the heat and add the oregano and basil, and season with salt and pepper. Transfer to a blender and blend to desired consistency. Return the sauce to the sauce pot and swirl in the butter to level out the acidity of the sauce.
Pastel de Tres Leches Three Milk Cake 10 eggs, kept at room temperature for 1/2 hour 1 cup all-purpose flour, sifted 1 tablespoon baking powder 1 cup granulated sugar 1 tablespoon vanilla extract Confectioners' sugar 2 cups heavy cream 1 teaspoon vanilla extract 1/2 cup confectioners' sugar, sifted 2 cups chopped strawberries or Guyaba or other fruit, in 1/2-inch pieces 3/4 cup sweetened condensed milk 1/2 cup crema or half-and-half 1 cup evaporated milk 2 tablespoons rum, brandy, mezcal, or other liquor of your choice 1/2 cup (1 stick) butter, softened 1 teaspoon vanilla extract 1 1/2 cups confectioners' sugar, sifted 2 tablespoons milk Instructions: Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together. Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the \ribbon stage\. Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more. Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in. Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm. For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in. For the soaking liquid: Mix the milks with a whisk. Add the liquor. For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk. To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.
Mini Biscuit Breakfast Sandwiches With Spicy Frittata 2 1/4 cups of your favorite all-purpose baking mix, such as Bisquick About 1/3 cup buttermilk, plus more for brushing About 1/3 cup milk 2 jalapenos 1/4 cup heavy cream 8 large eggs Kosher salt and freshly ground pepper 3 tablespoons canola oil 8 ounces breakfast sausage 1 small yellow onion, small dice (about 1 cup) 1 cup shredded sharp Cheddar cheese 1 large green tomato, quartered lengthwise and thinly sliced Instructions: Position an oven rack in the top third of the oven and preheat to 450 degrees F. Prepare the biscuits according to the package directions, replacing half of the milk with buttermilk (this will amount to about 1/3 cup milk and 1/3 cup buttermilk for most mixes). Roll or pat the dough into an approximately 8-inch round about 1/2 inch thick. Use a 2-inch round biscuit cutter to cut biscuits out of the dough. You can reroll the scraps once and cut additional biscuits, making 14 to 16 biscuits total. Transfer the cut biscuits onto an ungreased baking sheet and brush lightly with the remaining buttermilk. Bake until the tops are golden brown, 6 to 8 minutes. Allow to sit at room temperature while you prepare the eggs. Change the oven setting to broil. Put the jalapenos on a small baking sheet and place under the broiler until charred all over, turning the jalapenos as needed, about 5 minutes. Transfer to a small bowl and cover with plastic wrap. Let sit for 5 minutes, and then peel the skin away from the jalapenos. Roughly chop into small pieces, removing the seeds if you do not want the eggs too spicy. Set aside. Whisk the cream, eggs and some salt and pepper together in a large bowl. Heat the canola oil in a 10-inch nonstick ovenproof saute pan over medium-high heat. Add the breakfast sausage and cook until browned, breaking up the meat with a wooden spoon, 4 to 6 minutes. Use a slotted spoon to remove the browned meat to a plate. Reduce the heat to medium, add the onions and cook until lightly caramelized, 4 to 6 minutes. Add the chopped jalapenos and browned sausage back to the pan and stir to combine. Pour the egg mixture into the pan and cook until the eggs just start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 3 minutes. Place the frittata under the broiler and broil until lightly puffed and the top is golden brown, about 3 minutes. Let stand for 5 minutes. Meanwhile, turn off the broiler and place the biscuits back in the oven. The residual heat of the oven will warm the biscuits through. After 5 minutes, use a rubber spatula to loosen the frittata from the pan and invert it onto a cutting board. Cut into 14 to 16 pieces (depending on how many biscuits you baked). Split open the warm biscuits and sandwich a piece of frittata and some sliced green tomato between each biscuit.
Sherla's Southern Greens 1 pound bacon, diced 2 Spanish onions, sliced 4 cloves garlic, sliced thin 1 pound collard greens 1 pound kale 1 pound mustard greens 1 pound Swiss chard 1 teaspoon red chile flakes 1 large pinch salt 1/4 cup red wine vinegar 1 teaspoon sugar Your favorite hot sauce (I love Sriracha) Instructions: In a large Dutch oven, add the bacon to the pan over medium heat and cook until the fat begins to render. When the bacon is almost crisp, add the onions and sweat for 3 minutes. Add the garlic and sweat for an additional minute. Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the chile flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes. Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes. Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste.
Swordfish Panini with Arugula and Lemon Aioli 2/3 cup mayonnaise 1 lemon, zested 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons olive oil 4 (6-ounce) pieces swordfish, about 1-inch thick Salt and freshly ground black pepper 1 tablespoon herbes de Provence 2 cloves garlic, minced 1 loaf focaccia bread 2 ounces (about 2 cups) fresh arugula greens Instructions: For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside. For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish. Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread. Serve immediately.
Zing! Sauce 1 cup chopped fresh herbs, such as parsley, cilantro, basil, mint, or a combination 1 jalapeño or serrano chili, seeded for less heat, roughly chopped 1 garlic clove, smashed 1/4 cup vegetable or olive oil 2 tablespoons lime juice 3/4 teaspoon kosher salt Instructions: Combine all ingredients in a blender or food processor and process until smooth. Sauce will keep in the fridge for about a week. Give it a stir before using.
Robert Duvall's Crabcake Recipe 1 pound jumbo lump crabmeat 2 tablespoons mayonnaise 1/2 teaspoon salt 1/2 teaspoon dried mustard 1/2 teaspoon cayenne pepper 1/2 teaspoon Worcestershire sauce 2 lightly beaten eggs 1/2 small onion, finely chopped 17 saltine crackers, finely chopped 1/3 cup corn oil Instructions: Preheat oven to 350 degrees. Mix all ingredients gently, without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.;
Curry Mango Dip 4 ounces cream cheese, softened 8 ounces sour cream 1 1/2 tablespoons curry 1/2 teaspoon cayenne 1/2 cup mango chutney Instructions: In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.
Throwdown's Fish Escovitch 1 large red onion, thinly sliced and rings separated 1 cup red wine vinegar 2 tablespoons sugar 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons chopped fresh thyme leaves 4 cups fresh orange juice 1 habanero or Scotch Bonnet 6 whole allspice berries 2 teaspoons grated orange zest White wine vinegar Salt and freshly ground black pepper Honey, to taste, optional 1 cup extra-virgin olive oil 1/2 cup freshly chopped basil leaves Salt and freshly ground black pepper 1 cup rice flour Salt and freshly ground black pepper 1 cup water Peanut oil or canola oil 2 pounds pink snapper skin-on fillets, cut into 2-inch strips Fresh basil leaves, for garnish Instructions: Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Transfer to a bowl. Combine the vinegar, sugar, salt and pepper in a small saucepan and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, let cool slightly then pour the mixture over the onions. Cover and refrigerate for at least 4 hours. Stir in thyme before serving. Put the orange juice in a medium nonreactive saucepan and bring to a boil. Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries. Cook until thickened and reduced to about 1 cup. Strain into a bowl and let cool slightly. Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed. Combine the oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper. Whisk together the flour, salt, pepper and enough water to make a batter with the consistency of crepe batter. Let sit 5 minutes. Heat 2-inches of oil in a medium high-sided saute pan over high heat until it begins to shimmer. Put the flour in a large shallow bowl and season with salt and pepper. Season the fish with salt and pepper and dredged lightly in the flour, tapping off excess. Dip the fish in the batter and let excess drip off. Fry until golden brown. Drain on paper towels. Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions. Garnish with basil leaves.
Quickest Roasted Chicken Dinner 2 chicken breasts with skin and on the bone 4 paper thin lemon slices 8 cloves garlic, thinly sliced 4 sprigs thyme or any fresh herb you like Coarse grained salt and cracked black pepper 1 cup fat-free, low sodium chicken broth 1 lemon, juiced Instructions: Preheat oven to 450 degrees F. Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom. Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.
French Chocolate Bark 8 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped 1 cup whole roasted, salted cashews 1 cup chopped dried apricots 1/2 cup dried cranberries Instructions: Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
Ally's Eggplant Parmesan 2 eggplants Whole wheat organic flour 5 brown omega-3 cage-free eggs or egg whites Italian-flavored breadcrumbs or whole wheat breadcrumbs Olive oil 3 cups homemade plum tomato sauce 1 1/2 cups 2-percent mozzarella cheese Instructions: Preheat the oven to 350 degrees F. Prepare a cookie sheet with parchment paper (to help with sticky pieces and cleanup). Peel the eggplant skin off, slice into thin pieces (round or oblong) and set aside. Prepare three large mixing bowls. Fill the first mixing bowl with flour. Whisk the eggs in the second mixing bowl. Fill the third mixing bowl with breadcrumbs. Lightly pat the eggplant in the flour on both sides, and then dip into eggs and finally the breadcrumbs. Place the eggplant on the prepared cookie sheet. Lightly drizzle olive oil on the eggplant. If you have a brush, brush the eggplant lightly. It doesn't need a lot of olive oil to get the crispiness. Bake the eggplant until crispy, about 15 minutes. In a lasagna-style baking dish, spread a light blanket of tomato sauce on the bottom. When starting the layers, lay the eggplant down side by side covering the bottom of the pan. It is best to use 1/2 ounce mozzarella and a little bit of sauce on each eggplant piece to keep it moist. Repeat this two to three times. Cover the baking dish with aluminum foil and place into the oven for 25 minutes. Add more mozzarella to the top of the eggplant during the last 5 minutes of baking; it is a great way to avoid the cheese burn.
Skillet Cornbread With Strawberry Jam 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1/4 cup sugar, plus more for sprinkling 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 large eggs, lightly beaten 1 stick unsalted butter, melted 1 pound strawberries, hulled and halved 1 lemon Juice of 1/2 orange Pinch of salt 1/2 cup sugar 1 tablespoon unsalted butter Instructions: Make the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk in the milk, buttermilk, eggs and almost all of the melted butter, reserving about 1 tablespoon for brushing the skillet. Carefully remove the hot skillet from the oven and brush the bottom and sides with the reserved melted butter. Pour the batter into the skillet, return to the oven and bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Let cool 10 to 15 minutes, then sprinkle lightly with sugar for texture. Meanwhile, make the jam: Cut the strawberries width-wise into 1/4-inch-thick slices (the slices should be thin enough to bend slightly). Using a vegetable peeler, remove the zest from 1/3 of the lemon with a light touch, leaving the pith behind; transfer to a large bowl. Squeeze the lemon juice into the bowl. Add the orange juice, salt, sugar and strawberries and toss. Cover and refrigerate until the cornbread is out of the oven. Melt the butter in a large skillet over medium-high heat. Add the strawberry mixture and cook, stirring, until the juices reduce and thicken slightly, about 10 minutes. Slice the cornbread and serve with the strawberry jam.
Sweet Fruit Compound Butter 2 sticks (1 cup) unsalted butter, at room temperature 1/4 cup blackberry jam 1 tablespoon minced fresh mint leaves 1/2 teaspoon salt Instructions: Add the butter to a large mixing bowl and beat with a wooden spoon or rubber spatula until smooth. Add the jam, mint and salt and swirl in until partially incorporated. Roll into a log using a sheet of parchment, or pack into a ramekin, and refrigerate until firm, about 2 hours. Serve atop pancakes, waffles or French toast.
Cookie Truffles 2 cups roughly crumbled sugar cookies 1/2 cup confectioners' sugar 4 ounces cream cheese, softened 2 tablespoons chocolate-hazelnut spread Toppings of your choice, such as crushed pretzels, toasted and finely chopped pistachios and chocolate cookie crumbs, for rolling Instructions: Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.
Crepes with Blueberry Stuffing and Rhubarb Compote 2 eggs 1/2 cup milk 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup flour Unsalted butter for skillet 1 tablespoon orange or tangelo marmalade Blueberry stuffing, recipe follows Rhubarb compote, recipe follows Mint, for garnish 1 cup blueberries 1 tablespoon granulated maple sugar or syrup 1/2 cup sour cream 2 cups cut up fresh or frozen rhubarb 2 tablespoons frozen orange juice concentrate 1/4 cup sugar 1 tablespoon cornstarch Instructions: Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter. Blueberry Stuffing: In a bowl, gently fold together the blueberries, maple sugar and sour cream. Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens. To serve, place the crepes on a platter and schmear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.
Herb and Garlic Roast Pork Loin with Roasted Pears and Onions 1 1/2 pounds boneless pork loin Kosher salt and freshly ground black pepper 4 tablespoons olive oil 2 tablespoons unsalted butter 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley, plus more for serving 1 1/2 teaspoons minced fresh rosemary 1 clove garlic, minced, plus 2 whole heads garlic 1 cup panko breadcrumbs 2 tablespoons Dijon mustard\u202f 2 large Bosc pears, peeled, cored and cut into 1/2-inch-thick wedges 1 medium onion, peeled and cut into 1/2-inch-thick wedges 1 tablespoon white balsamic vinegar Instructions: Preheat the oven to 375 degrees F. Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment. Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes. Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
Cod Fish Cakes 1/2 pound salt cod 1 small onion, thinly sliced 1 bay leaf 4 peppercorns 2 cups water 2 to 3 cups boiled potatoes Seasonings (possible suggestions: onion, parsley, black pepper, or other) 2 eggs Salt Butter or bacon drippings 2 cups cornmeal Instructions: Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours. Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it. Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming. In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.
Berry Shortcakes 1 3/4 cup flour 2 tablespoons sugar, and 2 additional tablespoons 1/2 teaspoon salt 2 tablespoon baking powder 1/2 stick unsalted sweet butter, chilled 1/2 cup light cream 4 cups mixed berries, fresh or frozen, thawed and drained Whip cream Instructions: Preheat oven to 450 degrees. Sift flour, sugar, salt and baking powder together into a large bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles peas. Pour in the cream and stir in with a fork until the dough comes together. Roll out the dough on a lightly floured surface to about a 1/2 inch thickness. Cut out 3\ circles with a cutter or a glass. Repeat process until most of the dough is used. Transfer rounds to a greased baking sheet. Sprinkle tops with extra sugar and bake for 10 minutes, or until golden brown. Assemble dessert by slicing biscuits in half and topping with mixed berries. Replace top half and top with more berries. Top with whipped cream
Sundried Cherry Pesto with Purple Passion Rice 1/2 cup sundried cherries 1/4 cup white wine 1 tablespoon olive oil 1 1/2 links vegetarian sausages, sliced on the bias 1 portobello mushroom, thinly sliced 1 carrot, julienned 1/2 cup julienned leeks 1/2 cup fresh basil leaves 1/4 cup roasted walnuts 6 to 10 cloves roasted garlic 1 cup virgin olive oil 1/4 cup grated Pecorino Romano cheese (or omit if vegetarian) 2 cups cooked purple passion rice 1/2 cup baby spinach Instructions: In a small sauce pot combine the cherries and wine, reduce by 1/3 and let cool. While the cherries are cooling, heat 1 tablespoon olive oil in a large saute pan and saute sausages, mushroom, carrot, and leeks, until soft and the sausages are cooked through, about 4 minutes. Remove the pan from the heat and set aside. Finish the pesto by combining the cherries, basil, walnuts, and garlic in a food processor and pulse. While blending, slowly add 1 cup of olive oil until all is incorporated and you have a well-emulsified pesto. Remove pesto to a mixing bowl and, if using, fold in the cheese. To the sauteed vegetables, add 2 cups of purple passion rice, cooked to manufacturer's specifications, toss with the pesto, and baby spinach. Serve immediately.
Smoked Paprika Open Face Lasagna 2 tablespoons olive oil, plus 2 tablespoons extra-virgin olive oil 1/4 pound Mexican chorizo sausage, removed from casing 1 pound ground beef 1 onion, diced 2 cloves garlic, chopped 1 cup red wine 1 (28-ounce) can crushed Italian tomatoes 3 tablespoons smoked paprika, divided 1/2 cup panko bread crumbs 2 tablespoons heavy cream 1 tablespoon salt 8 lasagna noodles 1 cup chopped flat-leaf parsley 1 cup grated manchego cheese Instructions: Heat the 2 tablespoons of oil in a wide pot over medium-high heat. Once hot add the chorizo, ground beef onion, and garlic. Using a spatula, break up the meat as small as you can as it browns. Saute until dark brown, about 10 minutes. Add the red wine and simmer until the wine is reduced by half, about 1 minute. Stir in the tomatoes, 2 tablespoons smoked paprika, panko, heavy cream, and salt. Cover the pot, reduce the heat to very low, and cook for 15 minutes. Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and cook according to the package instructions. Drain and set aside. Put 1 lasagna noodle on each of 4 plates. Spoon the meat mixture over the pasta and spread it out evenly. Sprinkle on about 1/8 of the parsley and grated manchego. Lay another lasagna noodle on top. Sprinkle with more parsley and manchego over the second noodle and dust with remaining 1 tablespoon smoked paprika. Drizzle with extra-virgin olive oil and serve.
Blood Orange Trifles 5 blood oranges 2/3 cup sugar 3 tablespoons orange-flavored liqueur 3 large egg yolks 1 teaspoon lemon juice 1/2 cup cold heavy cream 14 crisp ladyfingers, broken in half Chopped pistachios, for topping Instructions: Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds. Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool. Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard. To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.
Frittata Subs 2 tablespoons extra-virgin olive oil 1 onion, chopped 2 bell peppers (1 red, 1 green), chopped Kosher salt and freshly ground pepper 10 large eggs, lightly beaten 1/2 cup milk 1/4 cup chopped fresh parsley 8 slices provolone cheese (about 4 ounces) 4 hero rolls, split Jarred pepperoncini, drained and chopped, for topping Potato chips, for serving Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and bell peppers, season with salt and pepper and cook, stirring occasionally, until the vegetables start softening, about 5 minutes. Meanwhile, whisk the eggs with the milk, parsley, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour into the skillet and stir to combine. Cook until the eggs start setting around the edge, about 1 minute. Transfer the skillet to the oven and bake until set in the middle, about 8 minutes. Top with the cheese, then continue baking until melted, 1 to 2 minutes. Let sit 5 minutes. Meanwhile, toast the rolls on a baking sheet, 3 to 5 minutes. Cut the eggs crosswise into 4 slices, then cut each slice in half; sandwich between the rolls and top with the pepperoncini. Serve with potato chips.
Chicken With Peppers and Goat Cheese 3 medium red, orange or yellow bell peppers, sliced 1 small shallot, chopped 1 clove garlic, finely chopped 1 jar Bertolli® Tomato & Basil Sauce 3 ounces goat cheese, crumbled 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick 1/3 cup all-purpose flour 2 Tbsp. olive oil, divided Instructions: Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced. To serve, spoon sauce over chicken and sprinkle with goat cheese. Cost per recipe: $17.63. Cost per serving: $4.41. *Based on average retail prices at national supermarkets.
Soy Beurre Blanc 2 tablespoons unsalted butter, plus 2 sticks, cut into small cubes and very cold 1 shallot, sliced 1 1/2 cups dry white wine 1/2 cup seasoned rice vinegar 2 teaspoons whole peppercorns 1 tablespoon soy sauce Instructions: In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes. Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan. Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more. While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified. Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy. Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve. Refrigerate leftovers.
Black Bean Soup 1 pound black beans, picked over, rinsed and drained 2 tablespoons extra-virgin olive oil 1 medium onion, diced 1 carrot, diced 2 cloves 1 head garlic, halved crosswise 2 bay leaves 2 teaspoons dried oregano 2 smoked ham hocks, about 1 1/2 pounds (substitute ham or bacon) 9 cups water 2 teaspoons kosher salt 1/4 to 1/3 cup dry sherry or dark rum Freshly ground pepper 1/2 to 1 teaspoon balsamic vinegar Instructions: Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and cook for 5 minutes. Remove from the heat, cover, and set aside for 1 hour. Drain, and reserve the beans. In a large soup pot heat the oil over medium to medium-high heat. Add the onions and carrots, and cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic. Add to the pot with the bay leaves, oregano, the beans and hocks. Add the water and bring to a full rolling boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours. Pull the pot off the heat and cool slightly. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth. Additional water can be added to desired consistency. Add the sherry and vinegar and combine well. Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
Remoulade Sauce 1/4 cup fresh lemon juice 3/4 cup vegetable oil 1/2 cup chopped onion 1/2 cup chopped green onions 1/4 cup chopped celery 2 tablespoons chopped garlic 2 tablespoons prepared horseradish 3 tablespoons Creole whole-grain mustard 3 tablespoons prepared yellow mustard 3 tablespoons ketchup 3 tablespoons chopped parsley leves 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/8 teaspoon freshly ground black pepper Instructions: Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Creamy Dreamy Vanilla Ice Cream 3 cups half-and-half One 14-ounce can sweetened condensed milk 1/4 cup granulated sugar Seeds scraped out from 1 vanilla bean, or 1 tablespoon pure vanilla extract Pinch kosher salt Instructions: Whisk the half-and-half, condensed milk, sugar, vanilla seeds and salt together until sugar is dissolved. Churn the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Transfer the ice cream to a freezer-safe container and freeze until firm, at least 1 hour, before serving.
Spicy Coconut Dressing 1 cup coconut cream, canned 2/3 cup lime juice 1/3 cup scallions, thinly sliced 2 1/2 teaspoons curry powder 1 green chile, minced 2/3 teaspoon salt Instructions: Whisk together coconut cream and juice. Stir in green onions, curry powder, green chile and salt. Serve over thinly sliced jicama, red onion and orange sections.
Spiced Beef Patties with Couscous 2 carrots, finely grated 3 tablespoons extra-virgin olive oil 3 tablespoons chopped dried apricots or golden raisins Kosher salt and freshly ground pepper 1 1/2 cups couscous (10 ounces) 1/2 cup plain yogurt 1/4 cup finely chopped fresh cilantro 2 teaspoons hot paprika 1 1/2 pounds ground beef chuck 3 scallions, finely chopped 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon Instructions: Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, 1/4 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve. Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside. Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick oval patties. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluff the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce.
Sour Cream Coffee Cake 2 sticks butter, at room temperature, plus more for greasing 2 cups all-purpose flour, plus more for dusting 2 cups granulated sugar 2 large eggs 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 1/2 cup finely chopped pecans 1/2 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 1 cup confectioners' sugar 1 1/2 tablespoons milk, plus more if needed 1/2 teaspoon vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan. Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla. For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon. Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack. For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
Old Town Tortilla Factory's Millionaire Margarita 2 ounces Jose Cuervo Reserva de la familia 3/4 ounce Corano Marnier 150th Anniversary - Grand Marnier 1 1/2 ounces fresh lime juice Instructions: Combine ingredients and enjoy.
Spicy Sausage Sauce 2 tablespoons extra-virgin olive oil 1 pound spicy Italian sausage links 1 tablespoon thinly sliced garlic 2 serrano chiles 1 cup lightly packed, torn fresh basil leaves 1 (28-ounce) whole tomatoes, pureed with their juices Gray salt Freshly ground black pepper Instructions: Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate. The sausages will then fry in their oil when water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chiles and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper. Cut the sausage links in half lengthwise, then crosswise into 1/4-inch pieces, creating half-moons. Return the sausages to the saucepan and heat through.
Dalgona Candy 1 tablespoon granulated sugar 1/8 teaspoon baking soda Instructions: Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside. Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes. Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds. Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.
Grammy Carl's Rule For Molasses Cookies with Boiled Marshmallow Frosting 1 cup dark brown sugar 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup vegetable shortening 3 1/2 cups all-purpose flour 3/4 cup molasses 2 large eggs 2 teaspoons cinnamon 2 teaspoons ground ginger 2 teaspoon baking soda 1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar Kosher salt 3 large egg whites 8 marshmallows 1 teaspoon vanilla extract Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined. Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread. Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting. For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted. Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract. Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.
Tangy-er Tacos 2 pouches (4.5 oz) 8, 6-inch flour tortilla shells 1 cup fresh Coleslaw mix (cabbage, carrots) 2 Tomatoes, chopped Guacamole (optional) Cheddar or Monterey Jack Cheese (optional) Cilantro, chopped (optional) Green onions, sliced (optional) Lemon and lime slices, for garnish Instructions: Heat tortillas in microwave on high for 10 - 15 seconds to soften and place two shells on each plate. Mix Tuna Creations and coleslaw in small bowl Place ~1/4 cup tuna and coleslaw on one half of each tortilla. Top with tomatoes, Guacamole and cheese, as desired. Garnish with cilantro and sliced green onions. Sprinkle with lemon and lime juice as desired.
Raclette Potato Skins 4 medium-large russet potatoes 4 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 8 ounces deli-sliced Black Forest ham 6 ounces raclette cheese, shredded (rind removed) 1 small shallot, thinly sliced and separated into rings Sliced cornichons and chopped chives, for topping Instructions: Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly. Cut the potatoes lengthwise into quarters. Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell. Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.
Earl Grey Cookies 1 3/4 cups all-purpose flour, plus more for dusting 8 ounces (2 sticks) unsalted butter, at room temperature, cut into pieces 3/4 cup confectioners' sugar 1/4 cup almond flour 2 tablespoons loose Earl Grey tea leaves 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1/8 teaspoon almond extract 1/4 cup sanding sugar, for garnish Instructions: Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans.
Ratatouille Tart with Caramelized Onion-Tomato Jam 2 tablespoons olive oil 2 Vidalia onions, thinly sliced 2 teaspoons kosher salt 2 cloves garlic, minced 10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds) 1/2 cup molasses 1/2 cup light brown sugar 1/2 cup cider vinegar 1/2 teaspoon allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon chipotle powder 1 sheet frozen puff pastry, thawed Flour, for dusting 1/2 to 3/4 cup Caramelized Onion-Tomato Jam 3 Roma tomatoes, sliced 1/4-inch thick 1 Japanese eggplant, sliced 1/4-inch thick on a mandoline 1 yellow squash, sliced 1/4-inch thick on a mandoline 1 zucchini, sliced 1/4-inch thick on a mandoline 1 to 2 roasted red peppers, julienned 2 to 3 tablespoons olive oil Kosher salt and freshly cracked black pepper 3 teaspoons chopped fresh oregano, divided 1/2 cup crumbled goat cheese Instructions: In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more. Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes. Yield: 3 cups Preheat the oven to 400 degrees F. Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks. Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano. Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

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