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Fire-Grilled Chicken Quesadilla 3 ounces boneless, skinless chicken breast Kosher salt and freshly ground black pepper 1/3 onion, sliced 1/3 green bell pepper, sliced 1 tablespoon grapeseed oil Two 6-inch flour tortillas 2 ounces shredded Monterey Jack 2 ounces shredded Cheddar 1/3 onion, diced 1/3 tomato, diced 1/2 lime, juiced 1/3 bunch fresh cilantro, chopped Kosher salt and freshly ground black pepper 2 teaspoons butter 1 ounce sour cream Instructions: For the quesadilla: Prepare a grill for medium-high heat. Sprinkle the chicken with salt and pepper. Grill until cooked through, 12 to 15 minutes, depending on size. Let cool and then shred the chicken into a bowl. Heat the grapeseed oil in a saute pan over medium-high heat. Add the onions and peppers, and cook until caramelized, 8 minutes. Add to the shredded chicken and season with salt and pepper. Lay out the tortillas on a work surface. To one, add the Monterey Jack, followed by the chicken mixture. Top with the Cheddar and cover with the second tortilla. For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper. Heat up the butter in a skillet. Add the pre-made quesadilla and pan-fry until golden. Flip and cook on the reverse side until golden and the cheese is melted. Remove from the pan, cut into 4 wedges and garnish with salsa and sour cream.
Sweet and Savory Butternut Squash Hummus Dip 2 tablespoons shelled pepitas One 2-pound butternut squash, split lengthwise, seeds removed and discarded One 14-ounce can chickpeas, drained and rinsed 1/2 cup tahini 1/2 teaspoon ground cinnamon 1 garlic clove Kosher salt 1/2 lemon2 ounces feta cheese, crumbled (about 1/2 cup) 1/2 cup lightly packed arugula leaves, roughly chopped 1/4 cup pomegranate seeds Warm whole-wheat pita triangles, for serving Instructions: Preheat the oven to 425 degrees F. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool. Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes. Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate. Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.
Pasta Fagiole 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped green onions 1 tablespoon finely chopped pancetta 1/4 cup chopped tomatoes 1/2 teaspoon chopped fresh garlic 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh Italian parsley 1 1/2 cups cooked white cannellini beans 1 cup chicken broth Splash white wine Salt and pepper, to taste 2 cups cooked ditalini pasta 1 tablespoon grated Romano Instructions: Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve.
Mexican Chocolate-Banana Muffins 1 1/2 cups all-purpose flour 2/3 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups mashed bananas (about 2 big bananas) 1 large egg 8 tablespoons (1 stick) unsalted butter, melted 1/4 cup whole milk 1 (3.5-ounce) disc Mexican chocolate, chopped Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix the flour, sugar, baking powder and salt. In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated. Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate. Divide the batter among the prepared muffin cups, filling each about 3/4 full. Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes. Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
Fried Portobello Po\u2019boys 2 cups buttermilk, plus more as needed 2 tablespoons Cajun seasoning 2 6-ounce packages sliced portobello mushrooms 1 cup all-purpose flour 1 teaspoon baking powder Kosher salt and freshly ground pepper Vegetable or canola oil, for frying 1/3 cup extra-virgin olive oil 1/4 cup apple cider vinegar 3 tablespoons Dijon mustard 1 tablespoon sugar 1 teaspoon mustard seeds 1 clove garlic, minced Kosher salt and freshly ground pepper 1 16-ounce bag shredded coleslaw mix 2 cups shredded red cabbage 1/2 cup sliced scallions 2 tomatoes, thinly sliced Dill pickle slices, for topping 2 baguettes or long loaves French bread, split open, lightly toasted and buttered 1 red onion, thinly sliced Instructions: Marinate the mushrooms: Whisk the buttermilk and 1 tablespoon Cajun seasoning in a large bowl, then add the portobellos and toss to coat. Refrigerate for 4 hours. About 30 minutes before frying, make the slaw: Whisk the olive oil, vinegar, mustard, sugar, mustard seeds, garlic, a pinch of salt and a few grinds of pepper in a bowl. Add the coleslaw mix, red cabbage and scallions; toss lightly. Season with salt and pepper to your liking. Refrigerate until ready to serve. Bread the mushrooms: Combine the flour, remaining 1 tablespoon Cajun seasoning, the baking powder and a pinch each of salt and pepper in a large shallow dish. Remove the mushrooms from the buttermilk marinade and coat in the seasoned flour (you can also shake the mushrooms with the seasoned flour in a paper bag). Shake off any excess flour and transfer the breaded mushrooms to a large plate. Fill a large cast-iron skillet halfway with vegetable oil and fit the skillet with a deep-fry thermometer; heat the oil to 350˚ F. Line a baking sheet with paper towels and set a rack on top. Add 6 to 8 mushroom slices to the hot oil and cook 3 to 4 minutes, then flip and cook until golden brown, 2 to 3 more minutes. Remove to the rack. Repeat with the remaining mushrooms. Make the sandwiches: Lay the tomatoes and pickles on the bottoms of the bread, then top with the fried mushrooms, red onion and slaw. Close the sandwiches and cut each loaf in half.
Texas Sheet Cake with Chocolate Ganache 1 cup (2 sticks) unsalted butter, plus more for the pan 2 cups self-rising flour, plus more for the pan 2 cups sugar 2 large eggs, beaten 1/2 cup sour cream 1 teaspoon almond extract 8 ounces semisweet chocolate chips 3/4 cup heavy cream 2 tablespoons light corn syrup Instructions: For the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan. Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes. For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely.
Gochujang Mayo 1/2 cup mayonnaise 2 tablespoons gochujang (Korean red chile paste) Instructions: Whisk the mayonnaise and gochujang together in a small bowl until combined.
Chocolate Corn Flakes 4 cups corn flakes 16 ounces bittersweet chocolate, tempered Instructions: Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat. Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens. If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance. Store in an airtight container in a cool, dry area for up to 2 weeks. How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Yorkshire Puddings 2 tablespoons beef drippings 6 ounces all-purpose flour 6 ounces milk (whole or semi-skimmed) 4 ounces water 2 free-range eggs Salt Instructions: Preheat the oven to 425 degrees F. Pour the beef drippings into a muffin pan. Place the pan in the oven until the drippings are smoking hot. Meanwhile, mix together the flour, milk, water, eggs and some salt and pepper in a bowl. Divide the batter among the muffin cups and return the pan to the oven. Bake until golden brown and crisp, 25 to 35 minutes, depending on the oven.
Chicken Parmesan 1 tablespoon olive oil 1 small yellow onion, chopped (1/2 cup) 2 to 3 cloves garlic, minced 1 (28-ounce) can crushed tomatoes, preferably organic 1 tablespoon balsamic vinegar Salt to taste 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh basil leaves Nonstick cooking spray 4 thin chicken cutlets (about 1 1/4 pounds total) Salt to taste 2 large egg whites 6 tablespoons dry Italian bread crumbs 2 tablespoons grated Parmesan 3 tablespoons all-purpose flour 4 to 5 teaspoons olive oil 1/2 cup part-skim shredded mozzarella cheese Instructions: Tomato sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil. Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes. Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
Strawberry Kebabs 4 sticks fresh rosemary 6 strawberries, per person 8 tablespoons water 1 cup caster sugar, plus 2 tablespoons 9 ounces (250 grams) mascarpone cheese A couple of glugs limoncello liqueur, chilled 1 lemon, zested Instructions: Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 onto each rosemary stick. Place the sticks on a wire rack over a tray. Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. Pour caramel over strawberies. Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest. To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.
Sauteed Tomatillos with Sunny's Cilantro Vinaigrette 1 pound tomatillos 2 tablespoons olive oil Salt and freshly ground black pepper Sunny's Cilantro Vinaigrette, recipe follows 2 teaspoons honey Dijon mustard 3 tablespoons fresh lime juice 1 clove garlic, minced 1 teaspoon sugar 2 tablespoons white wine vinegar 2 scallions, finely chopped 1/4 cup chopped fresh cilantro 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks. In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette. Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper.
House Smoked Salmon on Spinach with Chestnuts and Shiitakes 1/2 pound small shiitake mushrooms, wiped clean and cut into 1/2-inch pieces 2 tablespoons butter 3 tablespoons soy sauce 1 1/2 pounds spinach washed and the stems trimmed to 1-inch 1/2 cup alder wood chips 1 1/2 pound salmon fillet 1 cup whole peeled chestnuts Instructions: To smoke the salmon heat the woodchips in the smoker over a medium heat until the smoke turns gray. Salt the salmon and add it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve minutes, turn the salmon over and cook on the other side until the fish is opaque (approximately 10 minutes) and cooked but still moist. While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 minutes until tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add the washed spinach leaves, cover the pot and let the leaves wilt for one minute. Remove the cover. The spinach should be bright green and wilted fold in the chestnuts and taste for seasoning. Remove the salmon from the smoker when it is cooked and serve it on the spinach.
Air Fryer Bacon Cheeseburger Sliders 1 1/2 pounds ground beef (preferably 80% lean) Kosher salt and freshly ground pepper 8 slices cheddar cheese 8 slices bacon, cooked 8 slider buns, split 4 leaves butter lettuce, torn in half 2 Roma tomatoes, cut into 8 slices 1 red onion, very thinly sliced Barbecue sauce, ketchup, mayonnaise and yellow mustard, for topping Instructions: Preheat an air fryer to 375˚ F. Divide the ground beef into 8 equal portions. Roll each into a loose ball, then press them flat until they are each just wider than the slider buns (they should be about 1/2 inch thick). Make a small indentation in the center of each patty. Season the patties generously with salt and pepper. Place the patties in an air fryer basket in a single layer. Close the fryer and cook until the patties are browned and an instant-read thermometer inserted into the center of the patties registers 150˚ F, 5 to 7 minutes. Place a slice of cheese and a slice of bacon on each patty and cook until the cheese is melted and the patties are cooked to the desired doneness, about 1 minute. Carefully remove the patties from the air fryer. Serve on the slider buns with lettuce, tomato, red onion, barbecue sauce, ketchup, mayonnaise and mustard.
Pat's Ribs with Peach BBQ Sauce 2 tablespoons kosher salt 2 tablespoons smoked paprika 1 tablespoon ancho chile powder 1 tablespoon garlic powder 1 tablespoon dark brown sugar 2 (3-pound) slabs pork spare ribs 2 cups Gina's Peach BBQ Sauce, recipe follows 1 tablespoon butter 2 cloves garlic, minced 1 small shallot, diced Kosher salt and freshly cracked black pepper 1 tablespoon reserved peach dry rub 2 cups ketchup 2 cups peach nectar 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 lemon, juiced Instructions: Ribs: For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months. For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat. Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve. Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.
Orecchiette with Crab Salt 1 pound orecchiette 3 tablespoons extra-virgin olive oil 12 crimini mushrooms, thinly sliced 2 to 3 ribs celery from the heart with leafy tops, chopped 2 shallots, chopped 2 to 3 cloves garlic, chopped 1/2 pint grape tomatoes Pepper 1 cup green peas 10 to 12 ounces lump crabmeat, picked through for shell pieces A few dashes hot sauce 1/2 cup dry white wine 1 cup seafood stock, clam juice or chicken stock 1/4 to 1/3 cup cream, eyeball it A handful fresh flat-leaf parsley, finely chopped 3 to 4 sprigs fresh tarragon, leaves chopped Grated Pecorino Romano, optional Instructions: Bring water to a boil and salt it liberally, drop in pasta and cook to al dente. While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.
Molten Chocolate Oooozy Cake 11 ounces butter (2 3/4 sticks) 10 ounces bittersweet chocolate, chopped 6 eggs 6 egg yolks 3 cups confectioners' sugar 1 cup all-purpose flour Chocolate Bergamot Paint, recipe follows Cocoa nibs, as needed Star Anise Ice Cream, recipe follows Citrus Reduction, recipe follows Confectioners' sugar, as needed Cocoa powder, as needed Equipment: 12 (8-ounce) foil tins Instructions: Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly. Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour. Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.) Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder. 4 1/2 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1/3 cup brewed tea (recommended: Earl Grey) 1/4 cup light corn syrup In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny. If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Yield: approximately 1 1/4 cups 2 cups half-and-half 2 cups heavy cream 1 heaping tablespoon star anise pieces 3/4 teaspoon ground cinnamon 1/2 vanilla bean, split lengthwise 1 cinnamon stick 9 egg yolks 3/4 cup sugar In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions Yield: 1 quart 1/2 cup orange juice 1/2 cup grapefruit juice 1/4 cup lemon juice 1/4 cup corn syrup Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using. Yield: approximately 1/3 cup
Le Yellow Sub (Cha-gio) 1 cup hot water 3/4 cup fish sauce, preferably Viet Huong's Three Crabs Brand 3/4 cup sugar 1/4 cup apple cider or white vinegar 6 calamansi limes, juiced 3 cloves garlic, finely chopped 2 or 3 Hawaiian chili peppers finely chopped 1 1/2 quarts wood-ear mushrooms (black fungus mushrooms) 2 ounces glass noodles (bean thread) 1 pound ground pork 2 cups peeled, chopped taro roots 1 medium carrot, chopped into small cubes 2 cups cabbage, chopped 1 small white or yellow onion, finely diced 5 tablespoons fish sauce, preferably Viet Huong's Three Crabs Brand 2 teaspoons sugar 1/4 teaspoon ground black pepper Four 16-ounce packages wheat egg roll wrappers, such as Menlo All Purpose Wrappers, thawed if frozen 1 egg, beaten Vegetable oil, for frying Instructions: For the dipping sauce: Combine the hot water, fish sauce and sugar in a bowl and mix until dissolved. Let it cool, then add the vinegar, calamansi juice, garlic and chile peppers. Taste test and adjust the dipping sauce to your liking. (You can prepare the sauce in advance. Extra sauce can be stored in the fridge for up three months.) For the cha-gio: Boil the mushrooms in water for 2 minutes, then drain. Chop 1/2-inch large and set aside. Submerge glass noodles in a large bowl of hot water. Let soften 10 minutes, then drain and cut into 1-inch lengths. In wok or medium deep pot (no oil, ground pork has plenty of pork fat), combine ground pork, taro root and wood-ear mushroom. Cook, mixing on low heat until pork and taro are well done. Turn off heat, then combine with carrots, cabbage, glass noodles, onions, fish sauce, sugar and pepper. Separate wrappers into individual sheets by pulling them apart slowly to prevent tearing. There will be one side of the sheet with a hard edge (the side that connects all wrappers together). Tear or cut off that hard edge so that all sides are the same thickness. Use about 1 full tablespoon filling for each roll, and fold top over, then the right side, then left, and fold down to end. Dab a little egg to seal the roll. Repeat with remaining filling and wrappers. In a wok or deep skillet, heat vegetable oil to 325 degrees F. Fry in small batches until rolls are golden brown, 2 to 3 minutes. Transfer rolls to a tray lined with paper towels to drain off excess oil. Serve fresh and hot.
Elixir G Minty Lemonade 3/4 cup sugar 1 cup water 1/4 cup Elixir G 2 teaspoons minced lemongrass 1 teaspoon lemon zest 1/2 cup freshly squeezed and chilled lemon juice 16 ounces ginger ale Ice 1 cup roughly chopped fresh mint leaves Instructions: In a small saucepan over medium heat, combine sugar, water, Elixer G, lemongrass and zest. Bring to a simmer, stirring frequently to dissolve sugar. Cool then chill. When ready to serve, strain simple syrup and lemon juice into a 2-quart pitcher. Mix in the ginger ale. Place a few ice cubes in 4 (16-ounce) glasses. Put a 1/4 cup of the mint in each glass, top with a couple more ice cubes and muddle. Fill the rest of the glasses with ice, and pour in lemonade mixture. Chug!
Plaza Iii Steak Soup 1 stick margarine 1 cup flour 1/2 teaspoon pepper 1/2 cup chopped carrots 1 cup mixed vegetables 1 1/2 teaspoon Kitchen Bouquet 1 quart plus 1 cup water 1/2 cup chopped celery 1 tablespoon beef base 1/2 cup chopped onions 1 cup chopped tomatoes 1/2 cup ground chuck Instructions: Brown and drain ground chuck. Par boil onions, celery and carrots. Melt butter in a 2-quart pan and add flour. Mix well. Add water, stir until thickened. Add pepper, beef base and tomatoes. Cook one minute more, stirring constantly. Add Kitchen Bouquet, all other vegetables and ground chuck. Cook on medium heat 30 minutes, stirring occasionally. (Soup may be frozen for later use.)
Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce 1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled 1/2 pound picked crab leg meat 1/2 cup blanched fresh corn 1/4 cup cream fraiche 2 tablespoons chopped chives Zest of 1 lemon Salt and white pepper to taste 1 package square wonton skins Egg wash (1 egg:1/4 cup water) Canola oil to cook 1 onion, roughly chopped 1/2 tablespoon minced ginger 4 stalks lemon grass, minced, white part only 2 cups raw corn kernels 2 cups chicken stock 1 tablespoon butter Juice of 1 lemon, from above Chile oil for garnish, recipe follows Chive batons for garnish Salt and white pepper to taste 1/2 cup ground ancho chile powder 1/2 tablespoon ground cumin 1 teaspoon salt 3 cups canola oil Instructions: For the raviolis: In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through. For the sauce: In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor. Plating: On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives. In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.
Ultimate Margarita 1 lime, halved Coarse salt 1/2 cup freshly squeezed lime juice, from about 4 limes 1 tablespoon sugar 1/4 cup orange-flavored liqueur (recommended: Grand Marnier) 1/4 cup Triple Sec 1 cup gold tequila Ice 1/2 can good quality lager-style beer Lime wheels, for garnish Instructions: To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat. Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel.
Lasagna all'Emiliana Fresh Lasagna, recipe follows Kosher salt Bechamel Sauce, recipe follows Ragu, recipe follows 3 cups freshly grated Parmesan 5 eggs 1 pound high gluten flour (recommended: 00 flour) Pinch salt 2 tablespoons extra-virgin olive oil 3 ounces butter 3 ounces all-purpose flour 1 quart milk Freshly ground nutmeg Kosher salt 3 tablespoons extra-virgin olive oil 6 tablespoons finely chopped onions 6 tablespoons finely chopped carrots 6 tablespoons finely chopped celery 1 pound ground veal 1 cup white wine 1 pound canned or fresh tomatoes (pureed and passed through a strainer) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Cook the pasta, boiling salted water until just tender, drain and refresh in ice water. Put a thin layer of bechamel in the bottom of a shallow baking dish or a jelly-roll pan. Cover the bechamel with a thin layer of ragu and a little cheese. Top the sauces and cheese with a layer of lasagna noodles. Repeat 6 times ending with a layer of bechamel, ragu and cheese. Bake the lasagne until it is warm at the center and the cheese topping golden brown, about 45 minutes (cover with some aluminum foil if the lasagna browns before it is fully heated). Mix the eggs, salt, and olive oil with 2 tablespoons of water in a mixer using the paddle attachment. Add the flour and mix until the dough comes together then knead the dough using the dough hook until it is smooth and elastic. (Alternatively combine the flour with the salt and mound in a large bowl or on a clean work surface. Make a well in the center of the flour mound. Combine the wet ingredients in the well then gradually incorporate the flour. When the dough comes together, knead it until it is smooth and elastic.) Divide the dough in thirds. Roll each sheet of dough through the machine starting at the widest setting then graduating to thinner settings and stopping when the sheets of dough are a medium thickness. Place the sheets of pasta on a lightly floured surface and set aside until ready to use. In a saucepan, melt the butter over medium-low heat. Whisk in the flour and cook until the mixture is creamy and no longer smells floury. Set the flour mixture (a roux) aside and rinse the pan. Place the milk in the saucepan, add the grated nutmeg and bring to boil over medium-high. Whisk the flour mixture into the milk. Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon. Season the bechamel with salt and reserve it in a water bath until ready to use. Heat 3 tablespoons olive oil over medium in a large pot. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add the veal and brown, breaking up any big chunks of meat. Add the wine, increase the heat and simmer until the pan is once again dry, about 10 minutes. Add the tomatoes and enough water to cover. Bring the sauce to a simmer then reduce the heat to low and cook, stirring occasionally, until the sauce is deeply flavored and no longer watery, about 4 hours. Season the ragu with salt and pepper and keep warm or refrigerate until ready to use.
Shaved Summer Vegetable Salad 1 tablespoon finely chopped shallot 1 1/2 teaspoons dijon mustard 1 1/2 teaspoons honey 3 tablespoons champagne vinegar Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 zucchini, cut into 2-inch segments 1 yellow squash, cut into 2-inch segments 4 baby golden beets, peeled 3 large white mushrooms 1/3 cup chopped fresh chives, chervil and/or tarragon Kosher salt and freshly ground pepper Instructions: Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil. Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato 1 cup all-purpose flour 1 tablespoon sugar 1/2 cup milk 1/2 cup water 9 eggs 4 strips bacon 1 leek, diced 3 tomatoes, seeded and diced 5 ounces soft goat cheese Kosher salt and freshly ground black pepper Vegetable oil or nonstick spray, for cooking the crepes Instructions: In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour. Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute. In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste. Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes. Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately.
Egg Custard Tarts with Bananas and Caramel 2 tablespoons unsalted butter, softened, plus more, melted, for greasing the pan 2 premade unbaked refrigerated pie crusts 1 1/4 cups whole milk 1/2 cup confectioners' sugar 2 large egg yolks 1 large egg 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 2 bananas, thinly sliced into half-moons Caramel sauce, for serving Special equipment: 3 1/2-inch plain cutter Instructions: Preheat the oven to 400 degrees F. Grease a 12-portion nonstick muffin tin with melted butter. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes. Cool in the pan for 10 minutes before removing. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top.
Vegan Quinoa-Cranberry Stuffed Acorn Squash 2 medium acorn squash (2 to 2 1/4 pounds each) 3 tablespoons apple cider vinegar 3 tablespoons olive oil 2 tablespoons pure maple syrup Kosher salt and freshly ground black pepper 1 small onion, chopped 1 cup red quinoa, rinsed well 1 teaspoon mild curry powder 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/4 cup dried cranberries 1 cup loosely packed fresh parsley leaves, chopped 1/4 cup roasted, salted and shelled pistachios, coarsely chopped Instructions: Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up. Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture. Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios. Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
Red Velvet Crinkle Cookies 4 ounces baking chocolate 2 cups granulated sugar 2 sticks (1 cup) salted butter, softened 2 large eggs 3 tablespoons buttermilk 5 teaspoons red food coloring 1 tablespoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 ounces good white chocolate, chopped into chunks 2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool. In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more. Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate. Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.
Pistachio Pesto Pasta Kosher salt and freshly ground black pepper 1 pound fettuccine 1 cup roasted shelled pistachios 3/4 cup fresh basil leaves, plus more for garnish 1/2 cup extra-virgin olive oil 1/4 cup grated Parmesan, plus more for serving 3 cloves garlic, roughly chopped Zest and juice of 1 lemon Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined. Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
Crystal Grapes 1 10-oz. jar apple jelly 1 cup granulated sugar* 2 pounds grapes, washed and well drained Instructions: Melt the jelly in a shallow pan in the microwave or over very low flame. Spread the sugar on a paper plate. Cut the grapes into small bunches. Dip the grapes in the jelly, then drag through the sugar. Pile the sugar-crusted bunchlings into a serving dish and help yourselves.
Eggplant and Zucchini Roll Ups 2 medium firm zucchini 1 medium firm eggplant All natural olive oil cooking spray Sea salt or kosher salt and freshly ground black pepper 2 cups ricotta cheese 1 1/2 cups grated Parmigiano-Reggiano 1/2 cup fresh mint leaves, loosely packed, finely chopped 1/2 cup fresh flat-leaf parsley tops, chopped 2 egg yolks, lightly beaten 2 cloves garlic, pasted or grated 1 fresh chile, such as Fresno, seeded and finely chopped A few grates whole nutmeg A handful fresh basil leaves, torn or shredded 3 cups passata or tomato sauce 4 tablespoons butter 1 cup panko Instructions: Preheat the oven to 450 degrees F. Slice the zucchini and eggplant into thin planks lengthwise. Spray the eggplant and zucchini evenly on both sides with the cooking spray, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Cool to handle. Lower the oven temperature to 375 degrees F. In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper. Spoon the stuffing onto each plank of eggplant or zucchini and roll up. Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce. Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm and remaining parsley and mint. For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer. Scatter the topping over the top of the dish. Bake from room temperature at 375 degrees F, until golden and bubbly.
Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing 4 medium-sized squid, skinned, cleaned and prepared (tentacles removed but reserved) 8 baby leeks, outer leaves trimmed back, washed Olive oil Sea salt and freshly ground black pepper 1 bulb fennel, cut into thin wedges, herby tops reserved 1 radicchio, leaves separated, washed and spun dry 2 lemons, halved Olive oil 4 ounces chorizo sausage, chopped into small pieces 1 sprig fresh rosemary, leaves picked and chopped 2 cloves garlic, peeled and finely grated 3 tablespoons balsamic vinegar 1 lemon, juiced Sea salt and freshly ground black pepper Instructions: To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife. Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum. Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up! For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side. Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned. Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Gingerbread Snow-Globe Cookies 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon gingerbread spice 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1/2 cup granulated sugar 1/3 cup molasses 12 clear mint hard candies 1 1-pound box confectioners' sugar (about 3 3/4 cups) 2 tablespoons meringue powder 5 to 6 tablespoons water Assorted white sprinkles (or other holiday sprinkles), for filling Instructions: Make the cookies: Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low. Working in two batches, beat in the flour mixture until just combined. Divide the dough between 2 large pieces of plastic wrap, flatten each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats; set aside. Roll out one disk of dough on a lightly floured surface until about 1/4 inch thick. Cut out rounds using a 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared baking sheets; cut a round out of the center of each using a 1 3/4-inch cookie cutter. Refrigerate until firm, about 15 minutes. Gather the scraps and cut-out centers and refrigerate until firm; reroll to cut out more cookies. Bake the cookies, switching the pans halfway through, until just set, 10 to 12 minutes. Meanwhile, finely crush the candies in small batches in a resealable plastic bag. Remove the cookies from the oven and fill the centers of two-thirds of the cookies (about 12) with some of the crushed candies. Return all of the cookies to the oven and bake until lightly browned around the edges and the candies are bubbling, 6 to 8 minutes. Let cool 10 to 15 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining disk of dough and candies. You should have about 24 candy-filled cookies and about 12 empty cookies; you'll need 2 candy-filled cookies and 1 empty cookie to assemble each snow globe. Make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water with a mixer on medium-high speed until soft glossy peaks form, 3 to 5 minutes. (The icing should be pipeable but not runny.) Press plastic wrap directly onto the surface until ready to use. Assemble the cookies: Transfer the icing to a resealable plastic bag and snip a corner. Lay out 12 candy-filled cookies upside down. Pipe icing around the edges (don't get too close to the candy). Top each with an empty cookie; fill the cavities about halfway with sprinkles. Pipe icing around the edge of the empty cookies and set the remaining candy-filled cookies on top to create 12 snow globes. Let set 10 to 15 minutes. Pipe the remaining icing on the top of each cookie.
Sesame-Ginger Pork with Soba Noodles 8 ounces soba noodles or whole-wheat spaghetti 4 teaspoons toasted sesame oil, divided 1 tablespoon minced pickled ginger 1 (1 1/4-pound) pork tenderloin, cut into 1-inch chunks 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 scallions (green and white parts), chopped 1 tablespoon sesame seeds 1 cup reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 1/2 cup sliced water chestnuts, drained 1/4 cup chopped fresh cilantro leaves Instructions: Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts. If you're stopping here: Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days. When you're ready to eat: Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro. Remove from the heat, stir in the cilantro, and serve.
Korean BBQ Beef 1/4 cup sesame oil 1/2 teaspoon kosher salt 1 bunch scallions, green part only 2 teaspoons soy sauce 1 teaspoon rice vinegar 1 onion, sliced into 1/2-inch rounds 1 pound thinly sliced rib-eye steak (you can find this at Korean markets) 1 small head green leaf lettuce, leaves separated Instructions: Preheat a grill or grill pan to high. Combine the sesame oil and salt in a small bowl and set aside. Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside. Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side. To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.
Paneer Tikka Kebabs 2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook\u2019s Note) 1 tablespoon besan (fine chickpea flour) 1 cup plain full-fat Greek yogurt 3 tablespoons lime juice (from 2 limes) 2 tablespoons store-bought tandoori masala 1 tablespoon paprika 1 teaspoon Kashmiri chili powder (see Cook\u2019s Note) 1 teaspoon yellow mustard powder 1/2 teaspoon ground turmeric 5 cloves garlic, grated (about 2 tablespoons) 2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped One 2-inch piece fresh ginger, grated (about 1 tablespoon) 1 teaspoon dried fenugreek leaves, optional Kosher salt 12 ounces paneer, cut into 1-inch cubes (see Cook\u2019s Note) One 10-ounce container grape tomatoes 1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks 1 large red onion, cut into 1 1/2-inch pieces Vegetable, grapeseed or other neutral oil, for the grill grates 2 tablespoons unsalted butter or ghee, melted Cilantro-Yogurt Chutney, recipe follows 2 cups fresh cilantro, leaves and tender stems 1/2 cup plain full-fat Greek yogurt 2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped 1 clove garlic, smashed Zest and juice of 1 lime (about 2 tablespoons juice) Kosher salt Instructions: For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside. Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it\u2019s too thick, add 1 or 2 tablespoons water and mix well. For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours. When ready to grill, preheat a grill to medium-high. Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet. When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It\u2019s important not to overcook the paneer as it can become hard and rubbery.) Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping. Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it\u2019s too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.
Merry Cheesecake Cookies 1 cup all-purpose flour 1/3 cup unsalted butter, softened 1/2 cup firmly packed light brown sugar 1/2 cup chopped toasted nuts of any kind 1 (8-ounce) package cream cheese, at room temperature 1/4 cup sugar 1 egg, at room temperature 2 tablespoons milk 2 tablespoons fresh lemon juice 1/2 teaspoon vanilla Red and green sanding sugar, for decorating, optional Instructions: Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking pan with parchment paper. Let parchment come up over the sides of the pan to use as \handles\ when unmolding after baking. In a mixer bowl, combine flour, butter, and brown sugar. Blend at low speed until incorporated and mixture is like sand, about 2 to 3 minutes. Stir in nuts. Reserve 1 cup of mixture for topping. With your fingers, press remaining mixture into pan. Bake on the middle rack of the oven until crust is set and golden brown, about 8 to 10 minutes. Let cool on a rack while assembling the filling. In a clean mixer bowl, combine cream cheese and sugar. Blend until smooth, then add the remaining filling ingredients, beating until smooth. Spread evenly over baked crust. Sprinkle the reserve crust mixture over filling. Bake until top is golden brown and filling is set, about 25 to 30 minutes. Let cool completely on a rack, then use parchment \handles\ to remove from pan in 1 piece. Cut into bars, squares or festive shapes with cookie cutter of your choice. Sprinkle with red and/or green sanding sugar, if desired.
Poached Salmon with Cucumber Sauce 1 pound cucumber, peeled and seeded 1 tablespoon white wine vinegar 1 teaspoon salt 1 small onion, grated 1 cup sour cream 3 tablespoons lemon juice 1 tablespoon sugar 3 tablespoons snipped fresh dill, plus extra for garnish Salt and pepper 4 6- to 8-ounces salmon fillets, 1/2-inch thick 1 quart water 2 teaspoons salt 3 tablespoons wine vinegar Instructions: Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper. Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes. Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.
Bangers and Mash 2 pounds potatoes 8 links Cumberland sausage (Italian sausage may substitute) 1 tablespoon oil 1 large onion 2 tablespoons flour 4 cups chicken stock 4 tablespoons cream 2 ounces butter 2 tablespoons creme fraiche 2 tablespoons grainy mustard, plus mustard for dipping Salt and pepper Instructions: Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes. Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
Grilled Longganisa 2 to 4 hog casings, plus more if needed (some may tear) 4 pounds boneless pork shoulder, cut into 3/4-inch cubes 2 pounds skinless pork belly or pork fatback, frozen until firm, then cut into 3/4-inch cubes 1 head garlic, minced 1 1/2 cups packed light brown sugar Kosher salt and freshly ground pepper 1/2 cup vegetable oil, plus more for the stuffer attachment and the grill 1/2 cup annatto seeds 1/4 cup soy sauce 1/4 cup coconut vinegar or distilled white vinegar Instructions: Separate the casings and rinse well, then transfer to a bowl and cover with cold water; soak 30 minutes. Drain and rinse the casings, then run water through the insides. Return the casings to the bowl, cover with cold water and refrigerate until ready to use. Toss the pork shoulder, pork belly, garlic, brown sugar and 3 tablespoons each salt and pepper in a large bowl. Spread out on a baking sheet and freeze until cold but not frozen, 30 minutes to 1 hour. Meanwhile, heat the vegetable oil and annatto seeds in a small saucepan over medium heat until the oil bubbles around the seeds, about 2 minutes. Remove from the heat and let cool. Strain the oil through a fine-mesh sieve into a small bowl. Mix the soy sauce and vinegar in a separate bowl and refrigerate until ready to use. About 30 minutes before making the sausage, chill all parts of the meat grinder attachment of a stand mixer in the freezer. Fit the grinder with a coarse-grind die. Set a large bowl in a larger bowl of ice and position under the grinder. Feed the pork mixture through the grinder on the second lowest speed into the bowl. Transfer half of the ground meat to the stand mixer bowl. Beat with the paddle attachment on low speed, slowly adding half of the annatto oil and half of the soy sauce mixture, 2 to 3 minutes; transfer to a separate bowl. Repeat with the remaining ground meat, annatto oil and soy sauce mixture; combine all the sausage in one bowl, cover and refrigerate at least 5 hours. Set up a sausage stuffer attachment with a large tube. Lightly coat the tube with vegetable oil and slide a casing over it until 4 inches are left at the end; tie in a knot. Fill the sausages (see directions at right for coils and links). Prick holes in the sausages every inch with a sterilized needle and refrigerate until ready to grill. About 30 minutes before grilling, let the sausages sit at room temperature. Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Once the grill registers 325˚ F to 350˚ F, lightly brush the sausages with vegetable oil and place on the cooler side of the grill (indirect heat). Cook, covered, flipping once, 20 minutes. Move the sausages to direct heat and cook, flipping often and moving the sausages around to prevent flare-ups, until browned and a thermometer inserted into the centers registers 155˚ F, 10 to 30 more minutes. Let rest 10 minutes before serving. To Make Coiled Sausages: Put half of the ground sausage mixture in a bowl set in a larger bowl of ice, then start filling the stuffer, packing in the meat to prevent air pockets. Turn the mixer to medium-low speed and start stuffing the first casing, adding more of the meat mixture when the compartment is about half empty. If air pockets form, pop the casing with a sterilized needle, then gently squeeze the filling to fill any voids. Do not overfill the casing \u2014 it should be able to bend and flex. Once the first casing is full, slide it off the stuffer tube and tie a knot to seal; trim off any excess casing. Repeat to make another long sausage. Coil each sausage into a spiral and skewer each with 2 long metal skewers in an X. To Make Sausage Links: Follow the directions above for filling the sausages, but use only one-quarter of the ground sausage mixture per casing. Repeat to make 4 long sausages (do not coil). Separate the sausages into links by pinching the sausage every 4 inches; twist the casings in opposite directions to make links. Tie with kitchen twine, if desired.
Mozzarella Waffle Bites with Peach Salsa Farm Rich® Mozzarella Bites Peaches Salsa Cilantro Instructions: Prepare Farm Rich® Mozzarella Bites according to package instructions Press into waffle iron for extra crunch Serve with a peach, tomato and cilantro salsa topper Fresh or frozen peaches and cilantro easily mix into mild salsa and pair well with a hot, melty mozzarella bites.
Crispy Chicken Tenders with Piccata Sauce 3/4 cup panko (Japanese breadcrumbs) 1/2 packed cup fresh spinach leaves 1/2 cup grated Parmesan Zest of 1 large lemon 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup buttermilk 1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces 3/4 cup safflower or vegetable oil 1 cup low-sodium chicken broth 2 tablespoons fresh lemon juice (from 1/2 large lemon) 1 tablespoon all-purpose flour 1 tablespoon unsalted butter, at room temperature 2 tablespoons finely chopped fresh parsley leaves 2 teaspoons agave 1/2 teaspoon kosher salt Instructions: For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated. Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken. For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm. Pour the sauce over the chicken or serve alongside as a dipping sauce.
Apple Cinnamon Coffee Cake Streusel 4 cups packed brown sugar 4 cups old-fashioned oats 2 tablespoons chopped walnuts 1 tablespoon butter Coffee Cake 1 box (15.3 oz) Betty Crocker Fiber One apple cinnamon muffin mix 4 cups water 2 tablespoons vegetable oil 2 eggs Glaze 4 cups powdered sugar 1 teaspoon water Instructions: Heat oven to 400 degrees F. Spray bottom only of 9-inch round cake pan with cooking spray. In small bowl, mix all streusel ingredients except butter. Cut in butter with fork until mixture is crumbly; set aside. In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. Sprinkle with streusel. Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. In small bowl, mix glaze ingredients until smooth; drizzle over coffee cake. Serve warm or cooled.
Snickerdoodle Cookie Pizza Cooking spray 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon sea salt 3/4 teaspoon cream of tartar 2 sticks unsalted butter, softened 1 cup plus 2 tablespoons sugar 3 large egg yolks 2 tablespoons pure vanilla extract 1/2 teaspoon ground cinnamon 1 pound fresh raspberries 2 tablespoons vodka 1/4 teaspoon fresh thyme leaves Pinch kosher salt 2 cups chocolate ganache or store-bought chocolate fudge 3/4 cup chopped brownie 1/2 cup fresh mixed berries 1/4 cup white chocolate chips 1/2 teaspoon fleur de sel or sea salt Instructions: Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray. For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside. In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg yolks and vanilla and beat until combined. With the mixer on low speed, gradually add the flour and mix until just combined. Transfer the dough to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon and the remaining 2 tablespoons sugar. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely. Meanwhile, make the raspberry drizzle: Combine the raspberries, vodka, thyme and pinch of salt in a blender or food processor and pulse until smooth. Strain and store in the refrigerator until needed. Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie pieces, berries and chocolate chips on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately.
Apple Tart 8 ounces (200 grams) plain flour 1/2 teaspoon salt 4 ounces (100 grams) unsalted butter 1/2 cup (125 milliliters) water, room temperature 4 tasty eating apples 1 large egg 3 tablespoons sugar 1 1/2 cups (375 milliliters) double (heavy) cream 1/2 teaspoon cinnamon Vanilla ice cream, as accompaniment Instructions: Preheat the oven to 375 degrees F (190 degrees C). Combine flour and salt in a bowl. Rub butter into flour and salt with your fingers. Add water to make a dough and stir with a knife. Form into a ball with your hands. Roll out the pastry evenly and line a pie dish or tart pan. Leave in the refrigerator. Peel, quarter and core the apples and cut into thin slices. Neatly arrange the apples on the pastry. Whisk the egg and sugar together in a bowl. Add the double cream slowly. Add the cinnamon. Whisk together thoroughly so the cinnamon does not make any lumps. Pour the cream mixture over the apples. Place the apple tart in the oven and bake for 25 minutes, until golden on top. Serve with good vanilla ice cream.
Neapolitan Style Pizza Dough 1 teaspoon active dry yeast 1 1/4 cups warm water (105 to 115 degrees F) 1 cup cake flour (not self rising) 2 1/2 to 3 cups all purpose flour 2 teaspoons salt Olive oil for the bowl Instructions: Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours. Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled. Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F. Shape and bake pizzas in desired fashion.
Simple Sesame Noodles 12 ounces thin noodles 1/4 cup soy sauce 1/4 cup canola oil 3 tablespoons pure sesame oil 2 tablespoons sugar 2 tablespoons rice vinegar 1/2 teaspoon hot chili oil 4 cloves garlic, minced 4 green onions, thinly sliced Instructions: Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed. Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!
White Chocolate Cherry Martini Chocolate covered fresh or maraschino cherries, for serving, optional* 4 ounces (1/2 cup) milk chocolate chips Fresh or maraschino cherries Ice 2 ounces (1/4 cup or 4 tablespoons) premium white chocolate liqueur 1 ounce (2 tablespoons) premium vanilla-flavored vodka 1/2 ounce (1 tablespoon) premium maraschino liqueur 1/2 ounce (1 tablespoon) premium Irish cream liqueur Instructions: To make optional garnish: Melt 4 ounces milk chocolate chips in microwave or in saucepan on low heat. Dip fresh cherries or maraschino cherries in melted chocolate and place on a plate. Allow to set up in the refrigerator 20 minutes. Combine the ice, white chocolate liqueur, vanilla-flavored vodka, maraschino liqueur, and Irish cream liqueur in a cocktail shaker and shake. Strain into a martini glass, and garnish with a chocolate-covered cherry, if using.
Eggplant Parm Sandwich 1 1/4 pounds cherry tomatoes (about 4 cups) 3 garlic cloves, skin-on 3 teaspoons extra-virgin olive oil 1/2 teaspoon crushed red pepper Kosher salt Nonstick cooking spray 1 small globe eggplant (about 1 pound) 1 egg white, lightly beaten 2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces) 1 teaspoon red wine vinegar 8 basil leaves, roughly chopped 2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up 4 ounces shredded part-skim mozzarella 2 tablespoons grated parmesan 1 1/4 pounds cherry tomatoes (about 4 cups) 3 garlic cloves, skin-on 3 teaspoons extra-virgin olive oil 1/2 teaspoon crushed red pepper Kosher salt Nonstick cooking spray 1 small globe eggplant (about 1 pound) 1 egg white, lightly beaten 2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces) 1 teaspoon red wine vinegar 8 basil leaves, roughly chopped 2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up 4 ounces shredded part-skim mozzarella 2 tablespoons grated parmesan Instructions: Preheat oven to 400 degrees. Have two racks set up in the oven. Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce. Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes. Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt. Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad. Preheat oven to 400 degrees. Have two racks set up in the oven. Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce. Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes. Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt. Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.
Potato Salad 5 pounds red potatoes, peeled and cut into 1/2-inch cubes 2 teaspoons salt, plus more to taste 4 hard-boiled eggs, peeled and diced 3/4 cup mayonnaise 1/2 cup sweet pickle relish Black pepper, to taste Instructions: Place the potatoes in a medium saucepan. Add the salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape (do not overcook), about 30 minutes. Drain the potatoes, transfer them to a large mixing bowl and allow them to cool completely. Add the hard-boiled eggs, mayonnaise and relish and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
Blackened Duck topped with Mango Salsa and served with Wild Rice and a Vegetable Medley Olive oil, for sauteing Blackening spices, to coat duck pieces 1 whole duck, cut into pieces Mango Salsa, recipe follows Wild Rice, recipe follows Vegetable Medley, recipe follows 2 mangoes, skinned and diced 1 large onion, diced 1 lime, juiced 2 to 3 tomatoes, diced 1 clove garlic, minced 1 box wild rice 1 red pepper, seeded and diced 1 onion, diced 1 clove garlic, minced 1 tablespoon olive oil Olive oil, for sauteing 1 red pepper, seeded and chopped 1/4 pound mushrooms, cleaned and chopped 1 clove garlic, minced 30 string beans, trimmed 2 to 3 carrots, thinly sliced Instructions: Heat a large round grill pan over medium-high heat. Add enough olive oil to coat the bottom of the pan and let oil heat for 1 to 2 minutes. Rub the blackening spices all over the duck pieces until both sides are covered. Carefully place the spiced duck pieces into the pan, reduce the heat to medium, and cook for about 5 minutes on each side, or until desired degree of doneness. In a large bowl, combine all ingredients by gently stirring with a wooden spoon or plastic spatula until thoroughly mixed. Set aside to let flavors meld. Spoon the salsa over the duck pieces, or serve as a garnish on the side. Prepare the wild rice according to the directions on the box. In a medium skillet, saute the pepper, onion, and garlic in olive oil over medium heat until vegetables are tender, being careful not to let the garlic burn. When the rice is fully cooked, add the sauteed vegetables to the rice, and stir to combine. Heat a large skillet over medium heat. Add enough olive oil to thinly coat the bottom of the pan, and let oil heat for 1 to 2 minutes. Add the pepper, mushrooms, and garlic to the pan, and saute until the vegetables are almost tender. Add the beans and carrots to the pan, and cook until all of the vegetables are slightly tender and the flavors have combined. Serve with the Blackened Duck and Wild rice.
Peanut Butter Espresso Brownies Nonstick vegetable oil spray 1/3 cup vegetable oil 1 large egg 2 tablespoons espresso powder One 17.6-ounce box brownie mix, such as Duncan Hines 3/4 cup peanut butter chips 1/4 teaspoon coarse flake salt Instructions: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. Transfer the batter to the prepared baking pan. Sprinkle the salt evenly over the top. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely before cutting into squares. Arrange the brownies on a platter and serve.
Slow Cooked Jalapeno Corn 24 ears corn 2 cups heavy cream 2 sticks (16 tablespoons) butter 1 teaspoon paprika 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 cloves garlic, minced 4 jalapenos, sliced very thin Instructions: Preheat the oven to 250 degrees F. Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together. Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.
Phyllo Pastry Triangles 5 sheets phyllo dough 2 tablespoons melted butter 4 tablespoons cinnamon sugar Instructions: Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.
Baileysandreg; Hazelnut and Coffee 2 oz. Baileys® Hazelnut Flavor Liqueur 6 oz. Hot Coffee Instructions: Combine in a mug. Garnish with whipped cream.
Steakhouse Steak in a Pizza Oven Two 1 1/2-inch-thick New York strip steaks 6 tablespoons unsalted butter, at room temperature Kosher salt and coarsely ground black pepper Instructions: Preheat the pizza oven for 15 minutes. Meanwhile, rub the steaks all over with 1 tablespoon of the butter each, then season generously with salt and pepper. Put a medium cast-iron skillet in the pizza oven and let it heat for 5 minutes. Place the steaks in the skillet, return the skillet to the oven and cook until there is a dark brown crust on the bottom of the steaks, 2 to 5 minutes. Flip the steaks and cook until the other side develops a dark brown crust, 2 to 5 minutes more. Transfer the steaks to a cutting board with tongs, reserving the skillet. Holding the steaks in place with the tongs, cut 1/2-inch-thick slices crosswise. Transfer the steaks back to the skillet, pushing the slices together so they all touch. Spread 2 tablespoons of the butter on top of each steak and return to the oven. Cook to your desired temperature, basting with the melted butter halfway through. For reference, medium rare was about 2 minutes more for us, but it may vary based on your oven's temperature.
Grilled Spice-Rubbed Shrimp \Nicoise\ Salad For the salad: Kosher salt 4 ounces yellow wax beans, trimmed 4 ounces green beans, trimmed 1 pound fingerling potatoes 2 tablespoons extra-virgin olive oil Freshly ground pepper 1/2 pound multicolored cherry tomatoes, halved 1 medium red onion, thinly sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley For the vinaigrette: 1/4 cup red wine vinegar 2 teaspoons dijon mustard 1 teaspoon honey 1 clove garlic, finely chopped 1 tablespoon anchovy paste Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil For the shrimp: 4 teaspoons ground fennel seeds 1 1/2 teaspoons mustard powder 1 1/2 teaspoons ground coriander 1 pound jumbo shrimp, peeled and deveined (tails intact) 1/4 cup extra-virgin olive oil Instructions: Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, then drain well. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly. Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on. Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature. Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add 1/4 cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.
Standing Rib Roast with Stout-Mustard Jus 10 cloves garlic (4 chopped, 6 smashed) 2 tablespoons chopped fresh thyme, plus 4 sprigs Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 3-bone beef rib roast (7 to 9 pounds) 2 large carrots, cut into chunks 2 stalks celery, cut into chunks 1 large onion, cut into chunks 2 12-ounce bottles stout beer 3 cups low-sodium beef broth 1 tablespoon dijon mustard Instructions: Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour. Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes. Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving. Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.
Instant Pot Cheesy Pasta and Chicken 1 pound skinless, boneless chicken breasts 2 tablespoons unsalted butter 1 teaspoon paprika 1/2 teaspoon mustard powder Kosher salt and freshly ground pepper 10 ounces penne (about 3 cups) 1 1/2 cups low-sodium chicken broth 1/4 cup heavy cream 1/4 cup grated parmesan cheese 4 cups broccoli florets, chopped into small pieces 4 ounces cheddar cheese, grated or chopped into small pieces Instructions: Set an Instant Pot to sauté on high. While it heats, cut the chicken into 1/2-inch pieces. When the pot registers hot, add the butter, stirring to melt. Stir in the paprika and mustard powder and cook until lightly toasted, about 30 seconds. Add the chicken and a pinch each of salt and pepper and stir to coat, then turn off the pot. Add the pasta, chicken broth and 1 cup hot water to the Instant Pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 3 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid. Set the Instant Pot to sauté on high. Bring the liquid to a boil, stirring well. Add the heavy cream and parmesan and cook, stirring, until the sauce thickens, 2 to 3 minutes. Turn off the pot, add the broccoli and cheddar and stir until the broccoli is bright green and the cheddar melts, 2 to 3 minutes. Season with salt and pepper.
Mediterranean Orzo Salad 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 small clove garlic, minced Kosher salt and freshly ground pepper 8 ounces orzo 1 cup canned chickpeas, drained and rinsed 1 cup red grape or cherry tomatoes, halved 1 cup yellow grape or cherry tomatoes, halved 1 cup pitted kalamata olives, halved 1 cup crumbled feta cheese, plus more for topping 2 tablespoons minced fresh parsley, plus more for topping 1/2 red onion, diced Instructions: Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well. Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool. Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.
Broccoli-Cheese Casserole 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained 4 cups crumbled crackers (recommended: Ritz crackers) 1 teaspoon freshly chopped thyme leaves 1 teaspoon freshly chopped oregano leaves 2 tablespoons smoked paprika 1 teaspoon cayenne 1 tablespoon black pepper 1 stick melted butter 1 pound Velveeta cheese, cubed small 1 pound Camembert, sliced thin Nonstick cooking spray Instructions: Preheat oven 450 degrees F. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside. In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven. Remove from oven. Take foil off and allow to rest for 5 minutes before serving.
Blueberry Breakfast Scones 2 cups all-purpose flour, plus more as needed 1 tablespoon caster sugar (superfine) 3 teaspoons baking powder 1 pinch salt 3 1/2 ounces (7 tablespoons) unsalted butter, chilled and cubed 2 eggs, lightly whisked, plus 1 egg beaten with 1 tablespoon milk, for glazing 1/2 cup heavy cream 1/2 cup fresh or frozen blueberries, tossed lightly in flour Instructions: Preheat an oven to 400 degrees F. Line a baking tray with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the 2 eggs and cream with a knife. Gently mix in the blueberries with your hands. Turn the dough out onto a lightly floured surface and press it into a 6 by 6-inch square pan. Cut the pastry into quarters, then halve each quarter. Place the pan onto the prepared baking tray and brush the scones with the egg and milk glaze. Bake for 15 to 20 minutes, or until golden. Serve warm with butter, if you like.
Three Ingredient Baked Beans 1 medium onion 1 teaspoon vegetable oil 2 cans vegetarian baked beans 1/4 cup molasses Instructions: Chop the onion. In a saucepan heat the oil and then cook the onion until softened. Add the beans and simmer for 10 minutes. Add the molasses and simmer for 10 to 15 more minutes.
Honey-Mustard Glazed Ribs in Oven and Broiler 1/2 cup apple cider vinegar 2 tablespoons light brown sugar 1/3 cup clover honey 3 heaping tablespoons Dijon mustard Salt and freshly ground black pepper 2 racks St. Louis Style/Country Style pork ribs (12 ribs each) 4 tablespoons canola oil Salt and freshly ground black pepper 1 cup soy sauce 4 cups water 2 to 3-inch piece ginger, skin on and sliced Instructions: Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature. Preheat the oven to 500 degrees F. Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste. In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours. Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots 1/2 baguette, cubed 12 ounces small red new potatoes, halved Canola oil 8 bone-in chicken thighs, skin on Kosher salt and freshly cracked black pepper 1 large yellow onion, sliced 6 cloves garlic, peeled and smashed 12 ounces heirloom baby multi-colored carrots or supermarket baby carrots, scrubbed and tops removed 2 lemons, cut into wedges 1 small bunch fresh lemon thyme or thyme sprigs Fresh parsley leaves, for garnish Instructions: Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.
Sardine and Swiss Chard Pastelitos 2 1/2 cups allpurpose flour 1/2 teaspoon salt 4 tablespoons (1/4 cup) lard, chilled 4 tablespoons (1/4 cup) butter, chilled 2 egg yolks 4 tablespoons cold water 1 egg 2 (4-ounce) cans sardines, drained 1/4 cup fresh lime juice 1/2 bunch chopped fresh cilantro 1 pound Swiss chard, washed and coarsely chopped 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 egg, beaten 1 tablespoon water Instructions: Sift the flour with the salt into a large bowl. Cut the lard and butter into little pieces and rub into the flour until it resembles coarse crumbs. Make a well in the center of the flour and stir in the egg yolks. Add the cold water a tablespoon at a time until the dough is soft but not sticky. Cover with plastic and refrigerate at least 1 hour. Mash the sardines with the lime juice and cilantro and set aside. Bring a large pot of salted water to a boil and immerse the Swiss chard in the boiling water for a few seconds. Drain thoroughly and squeeze dry. Chop the chard, both leaves and stems, and set aside. Heat the butter and olive oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Add the garlic, jalapeno and salt and pepper, and saute another minute to release the aromas. Add the Swiss chard and cook until blended. Remove from the heat, season with salt to taste and set aside. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Use a round cookie cutter to cut 15-20 circles about 1-inch larger than the circumference of muffin or cupcake tins. (The muffin tins should be about 2 1/2inches in diameter). Use another round cutter to cut the same number of circles the same size as the tins. Press the larger circles into the tins. Preheat the oven to 350 degrees F. Add enough of the Swiss chard mixture to each tin to come about two thirds of the way up the tin. Divide the sardine filling among the tins. Whisk together the egg and water. Moisten the edges of the pastry with a little of the egg wash. Cover the filling with the smaller circles of pastry and seal the edges, pressing together with your fingers. Brush the tops with more of the egg wash and bake for 30 minutes, or until golden.
Peas and Carrots with Chipotle 1 bag frozen peas and carrots 1 tablespoon water 2 teaspoons adobo sauce from can of chipotle chiles, or to taste 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh chives Instructions: Add water and adobo sauce to peas and carrots in a microwavable dish. Cover well and microwave 3 to 5 minutes, depending on your microwave, until heated through. Add parsley and chives, stir to coat.
Fennel and Mushroom Salad 1 shallot, minced 2 tablespoons white wine vinegar 1 fennel bulb 8 ounces mushrooms, sliced 1 bunch fresh flat-leaf parsley, leaves picked Handful chopped fresh chives Olive oil Kosher salt and freshly ground black pepper Juice of 1 lemon Parmesan curls Instructions: Put the shallot and vinegar in a ramekin, and set aside to macerate. Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.
Shrimp Clemenceau 3 cups vegetable oil 2 large Idaho potatoes, peeled and cut into small dice (about 3 cups) 2 teaspoons olive oil 1/2 cup chopped yellow onion 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound medium-size shrimp, peeled and deveined 1/8 teaspoon cayenne 6 ounces boiled ham, cut into small dice 1/2 cup fresh sweet baby green peas 1 teaspoon chopped garlic 2 tablespoons unsalted butter 1 recipe Hollandaise Sauce, recipe follows 4 large egg yolks 2 teaspoons fresh lemon juice 1/8 teaspoon hot sauce 4 teaspoons water Salt and freshly ground black pepper 1/2 pound (2 sticks) unsalted butter, melted Instructions: In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360 degrees F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels. In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the slat and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute. To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise. In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom of the bowl touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.
Chocolate-Date Pudding Cake 6 ounces pitted dates, about 2 cups 3/4 cup water 1 1/4 cups sugar 1 tablespoon pure vanilla extract 6 large egg whites 1/2 cup unsweetened cocoa powder 1/2 cup all-purpose flour Confectioners' sugar, for dusting Instructions: Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray. Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl. Sift together the cocoa powder and flour and add to the date mixture. Fold using a rubber spatula; combine gently until well mixed. In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture. Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature. Shake some confectioners' sugar on top and serve.
Paneer Tikka with Cilantro Mint Chutney 1 cup plain yogurt (250 milliliters) 4 garlic cloves, finely minced 2 tablespoons finely minced ginger 1/2 lemon, juiced 1 tablespoon canola oil 1 1/2 teaspoons garam masala 1 1/2 teaspoons smoked paprika 1 teaspoon ground coriander 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper Kosher salt Freshly ground black pepper 1 brick paneer, cut into large cubes (about 350 grams/12 ounces) 1 cup cherry tomatoes 1 red onion, large diced 1 red bell pepper, large diced 1/2 cup yogurt (125 milliliters) 1 lemon, zested and juiced 1 small bunch cilantro leaves 1 small bunch mint leaves 1/2 green chile, such as jalapeño or serrano, finely chopped 1 tablespoon finely minced ginger 1 garlic clove, finely minced 1/2 teaspoon granulated sugar Kosher salt 4 naan or other flatbreads Shredded cabbage, for serving (savoy or napa) Instructions: For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper. Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water. For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use. Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender. Serve hot with naan, cabbage and drizzled with cilantro mint chutney.
Orange Mango Smoothie Ice cubes 2 mangoes, peeled, seeeded and chopped 3 scoops frozen vanilla yogurt Orange juice Instructions: Add a handful of ice cubes to a food processor and process slightly. Add mangoes, frozen yogurt, and a splash of orange juice. Process until smooth. Serve.
Pecan Pie Bars 2 cups Pillsbury BEST® All Purpose Flour 1/4 cup firmly packed brown sugar 1/2 cup butter 1 1/2 cups chopped pecans 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 3 large eggs 2 tablespoons lemon juice Instructions: HEAT oven to 350 degrees F. Combine flour and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture into bottom of 13 x 9-inch baking pan. BAKE 10 to 15 minutes. COMBINE pecans, sweetened condensed milk, eggs and lemon juice in small bowl; pour over partially baked crust. BAKE 25 minutes or until filling is set. Cool. Cut into bars.
Baked Ham and Egg Cups 12 thin slices Black Forest ham (about 10 ounces) 1/2 cup shredded Swiss cheese 6 large eggs 6 tablespoons heavy cream Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh chives Instructions: 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet. 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups. 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.
Vegan \Pulled Pork\ Sliders 6 tablespoons vegetable oil 1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick) 2 tablespoons soy sauce 1 tablespoon molasses 1 tablespoon brown sugar 3/4 teaspoon smoked paprika 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 cup thinly sliced green cabbage 1/2 cup grated carrots 1/4 cup vegan mayonnaise 1 teaspoon cider vinegar 1/2 teaspoon celery seed Small pinch sugar Kosher salt and freshly ground black pepper 12 party-size vegan slider buns Pickle slices, hot sauce, your other favorite sandwich toppings Instructions: For the \pulled pork\: Preheat the oven to 300 degrees F, line two baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush the parchment-lined baking sheets with about 1 tablespoon of vegetable oil each. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil. Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven, and continue to bake until the mushrooms are well-browned and the edges are crispy, 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.) In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika and garlic powder. Carefully toss the baked mushrooms in the marinade until evenly coated. (You may need to do this in several batches.) Return the marinated mushrooms to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, about 5 minutes. For the coleslaw: Meanwhile, combine the cabbage and carrots in a large bowl and set aside. Combine the mayonnaise, vinegar, celery seed and sugar in a small bowl and mix well. Add and salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss to coat. Add more sugar, salt and pepper if desired. Chill until ready to serve. To serve: Separate the party buns into halves. Place some of the mushrooms on the bottom half of the bun, then top with coleslaw. Add toppings as desired, then top with the top bun.
Corn Dog-Battered Chicken Fingers 1/3 cup mayonnaise 2 tablespoons yellow mustard 1 tablespoon honey 2 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 1 1/2 teaspoons chipotle chile powder 1 teaspoon baking powder Kosher salt 1 1/2 cups milk 3 large eggs Vegetable oil, for frying 2 large skinless, boneless chicken breasts (about 1 1/4 pounds), each cut on a diagonal into 8 strips Instructions: Make the sauce: Whisk the mayonnaise, mustard and honey in a small bowl. Refrigerate until ready to serve. Make the chicken fingers: Put 1/4 cup flour in a shallow dish; set aside. Whisk the remaining 1 3/4 cups flour, the cornmeal, sugar, chile powder, baking powder and 1 teaspoon salt in a large bowl. Make a well in the center and add the milk and eggs. Whisk until smooth. Set a rack on a baking sheet. Heat 1 1/2 inches vegetable oil in a medium Dutch oven or heavy pot over medium heat until a deep-fry thermometer registers 350˚ F. Working in batches, season the chicken with salt, dredge in the flour, shaking off any excess, then dip in the batter. Fry until golden brown and cooked through, about 5 minutes. (Adjust the heat as needed to maintain the temperature.) Remove to the rack to drain. Serve with the sauce.
Nacho Deano's Tacos of Love 10 tomatillos 4 cloves garlic, peeled 2 Anaheim chile peppers 2 jalapeno peppers 1 yellow onion, peeled and quartered 2 tablespoons olive oil, plus more if needed Salt 1 bunch fresh cilantro Freshly ground black pepper 1 teaspoon cayenne 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon dried thyme Salt and freshly ground black pepper 2 pounds pork butt 2 pounds pork belly 3 tablespoons vegetable oil 4 cloves garlic, peeled 2 Anaheim chile peppers, chopped 2 jalapeno peppers, chopped 1 yellow onion, peeled and quartered 1 Mexican beer (preferably dark beer) 1 tablespoon vegetable oil, plus more as needed 1 pound ground chorizo Corn tortillas, at least 16 1 head Napa cabbage, very thinly sliced 1 package Cotija cheese, crumbled 1 bunch fresh cilantro leaves, chopped 3 limes, quartered Instructions: Preheat the oven to 250 degrees F. For the tomatillo sauce: On a baking sheet, combine the tomatillos, garlic, Anaheim peppers, jalapenos and onions. Drizzle olive oil over everything and hit it with salt. Place in the oven and roast until the vegetables are browned and soft, roughly 45 minutes. For the pork: Combine the cayenne, coriander, cumin, garlic powder, dry mustard, oregano, paprika, thyme and 1 teaspoon each of salt and pepper in a bowl and mix well. Trim the excess fat off the pork butt and belly and cut into 3- by 3-inch chunks. Put the pork in large bowl. Pour the spice rub mixture onto the pork a little at a time and toss the pork to make sure every piece is coated with the rub. Let sit. Heat the vegetable oil in a large frying pan. When the oil gets super hot, add a few pieces of pork and put a nice sear on it. Brown the meat on both sides and remove from the pan. Continue to sear off the remaining pieces of pork, adding more oil if needed. When all the pork is seared, put it in the pressure cooker and add all the juices from the frying pan into the pressure cooker. Don't forget to get all the little brown bits off the bottom of the pan. This is called fond and it's full of flavor. Add the garlic, Anaheim peppers, jalapenos and onions. Give it a good stir and turn up the heat. When things are sizzling and rocking and rolling, deglaze the pot with the beer. (You're not going to have a lot of room to move in your pressure cooker pot, but get a spatula or wooden spoon down in there and give the bottom of the pot a good scrape to loosen the fond off the bottom to get them into the mix of peppers, pork, onion and garlic.) Hit the pot with a good pinch of salt and some pepper, then put the pressure cooker top on and cook for 45 minutes. Then release the steam from the pressure cooker very carefully. (Note: Please follow manufacturer's instructions for this.) To finish the tomatillo sauce: Remove the tomatillos and peppers from the oven. Remove the stems from the tomatillos and place them in a blender with the roasted vegetables. Rip all the leaves off of a bunch of cilantro and add that to the blender. Blend until smooth. Adjust the texture of the sauce with a few tablespoons water. Taste and adjust seasoning with salt and pepper. Put in the refrigerator to chill and set up. Remove the pork from the pressure cooker and place on a baking sheet. With the back of a fork and a pair of tongs, shred the pork, and mix the belly and butt together. This should be easy to do after the pressure cooker has worked its magic. With a slotted spoon, remove the peppers, onion and garlic and put them all into a blender. Add one third of the liquid from the pressure cooker and blend. Use the liquid to adjust the consistency so you have a sauce that is not too thick. Taste and season with salt if needed. For the tacos: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the chorizo until browned and cooked through. In a hot frying pan with some vegetable oil, add a handful of the shredded pork in silver-dollar-pancake-size portions. We want to get a little crust on the outside of the pork. In another frying pan over medium heat, warm up the tortillas one by one and cover with a towel to keep warm. Place a crispy pork pile on 2 stacked tortillas, then top with 1 teaspoon of the braising sauce, some chorizo, some shredded cabbage, 1 tablespoon of tomatillo sauce and some crumbled Cotija cheese. Sprinkle with cilantro, then hit it with a squeeze of lime and enjoy. It seems labor intensive, but trust me, the flavor will blow your sombrero off!
Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli 1/2 cup prepared mayonnaise 1 lemon, zested 2 teaspoons fresh lemon juice 2 anchovy fillets, drained 2 cloves garlic, chopped 3 tablespoons pitted nicoise olives 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons fresh rosemary plus sprigs, for garnish 1/4 cup kosher salt 12 bone-in baby lamb chops, Frenched 2 tablespoons olive oil Freshly ground black pepper Instructions: Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated. For the lamb chops: Combine the rosemary and salt in a food processor and process until combined. Heat the grill to high. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs.
Canoa 1 pound ground Angus beef (80/20) 2 tablespoons Worcestershire sauce 1 1/2 tablespoons Sofrito, recipe follows 1 tablespoon adobo seasoning 1 teaspoon Cajun spice 1 teaspoon beef base 1/2 teaspoon beef tenderizer 1/2 teaspoon granulated garlic 1/2 teaspoon ground black pepper 2 tablespoons vegetable oil, plus more for deep-frying 4 sweet plantains 1/4 cup shredded Cheddar and/or American cheese 1/2 cup Puerto Rican Remoulade (Mayoketchup), recipe follows 1 onion, sliced 1 green bell pepper, stemmed and seeded 2 cups sweet mini peppers, stemmed 1 cup whole or minced garlic 8 bunches cilantro 2 cups mayonnaise 1 cup tomato ketchup 1/4 cup granulated garlic 1/4 cup minced garlic 3 tablespoons Sofrito (recipe above) 2 tablespoons adobo seasoning 2 tablespoons Cajun spice 2 tablespoons granulated onion 1/4 teaspoon cayenne 1/4 teaspoon black pepper 1/2 onion Instructions: Mix the ground beef, Worcestershire, Sofrito, adobo seasoning, Cajun spice, beef base, beef tenderizer, granulated garlic and black pepper in a large mixing bowl. Let sit for 20 minutes. Heat the vegetable oil in a large pan over medium-high heat and saute the seasoned ground beef until medium well. Heat oil in a deep-fryer to 375 degrees F. Preheat the broiler to high. Peel the plantains and slice lengthwise, but do not split. Deep-fry the plantains until golden brown. Remove to a baking sheet. Spread the beef filling down the center of the plantains. Smother the canoas with the shredded cheese. Broil until the cheese is thoroughly melted, 1 to 2 minutes. Drizzle the Puerto Rican Remoulade over the top. Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds. Combine the mayonnaise, ketchup, granulated garlic, minced garlic, Sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend to an even consistency.
Grilled Quail with Brioche, Foie Gras, and Rose Geranium Sauce 8 deboned quail 1 cup olive oil 3 tablespoons chopped fresh thyme leaves 3 tablespoons chopped fresh sage leaves 4 sweet potato brioche, cut in half and lightly buttered, recipe follows 8 to 10-ounce piece foie gras, lightly seasoned with salt and pepper Rose Geranium Sauce, recipe follows Sweet Potato Shoestrings, recipe follows 2 medium shallots, minced 1 cup Riesling, or other fruity white wine 2 tablespoons apple cider vinegar 2 cups quail or dark chicken broth 1/4 cup Rose Geranium Jelly (or other rose-scented jelly, usually available at Middle Eastern grocery stores) 2 tablespoons unsalted butter Salt and pepper 1 or 2 medium sweet potatoes, baked whole until tender 7 eggs 3 ounces whole milk .38 ounces yeast 1 pound 4 ounces all-purpose flour 12 ounces butter (cut into small pieces) 2 sweet potatoes, peeled and cut into matchsticks Salt Instructions: Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator. Preheat a grill. Preheat the oven to 400 degrees F. Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an \x\ mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time. While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings. Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm. Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes. Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes. Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.
Smoked Paprika Potato Salad 4 large red potatoes , cubed (about 3 pounds) Kosher salt 2 ribs celery, finely chopped 1/2 large sweet onion, finely chopped 3/4 cup mayonnaise 2 tablespoons yellow mustard 2 heaping tablespoons sweet pickle relish 1 tablespoon sugar 2 teaspoons smoked paprika Freshly ground black pepper Instructions: Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool. Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.
Prosciutto and Melon 1 honey dew melon or cantaloupe, halved 12 thin slices, prosciutto 4 ounces balsamic vinegar Black pepper Instructions: Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Add 1 slice of prosciutto to top of each wedge. Drizzle with balsamic vinegar. Add pepper, to taste.
Butterfly Cupcakes Confectioners' sugar, for dusting About 6 ounces yellow-tinted fondant (for the wings) Black licorice spirals, such as Haribo (for the antennae) About 4 ounces green-tinted fondant (for the antennae tips and bodies) 24 yellow flat round sprinkles (for the eyes) 2 tablespoons multicolored flat round sprinkles (for the wing decoration) 1 tablespoon semisweet chocolate chips (for the pupils) 12 Go-To Vanilla Cupcakes, link below 1 1/2 cups Cream Cheese Frosting, link below Instructions: For the wings: Dust the work surface lightly with confectioners' sugar. Roll the yellow fondant out to a thickness of 1/8 inch, moving the fondant occasionally as you roll to make sure it does not stick. Cut out 24 hearts with a 2-inch heart cookie cutter. Arrange the pencils, pens or chopsticks on the work surface. Pair hearts together by overlapping their points by an inch. With a small brush, dab a little water on the overlapping area between the 2 fondant pieces and press gently to adhere. Drape each pair of wings over a pencil to shape the butterfly. Allow to dry until stiff, about 2 hours. For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry. For the bodies: Shape about 2 teaspoons green fondant into a butterfly body, about 2 inches long, with a head at one end and the other end tapering to a point. Attach a pair of antennae by sticking the licorice into the head. Using a small brush, moisten the front of the body with a little water and attach 2 yellow sprinkles for eyes. To assemble and decorate: When the wings are dry, turn them over and place between 2 pencils for support. Brush the center of each with a little water; add a body and press gently to adhere. Brush the wings lightly with water and stick on the multicolored sprinkles to decorate. Let dry 30 minutes. Melt the chocolate. Add pupils to the eyes by dipping a skewer into the melted chocolate and making a small dot on each yellow sprinkle. Frost each cupcake with about 2 tablespoons buttercream. Top each cupcake with a butterfly and press them gently into the frosting to adhere.
Bloody Mary Shrimp Dip 1 (8-ounce) package cream cheese, room temperature 1/3 cup mayonnaise 1 1/2 tablespoons tomato juice 2 tablespoons tomato paste 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons lemon juice, fresh 1 tablespoon TABASCO® brand Original Red Sauce 1 1/2 teaspoons minced onions 1 teaspoon parsley flakes 1/4 teaspoon black pepper, freshly cracked 1/4 teaspoon salt 4 ounces canned shrimp, drained well and coarsely chopped Instructions: 1. In a medium bowl, mix together cream cheese and mayonnaise until smooth. 2. Add all remaining ingredients except shrimp and mix until combined; gently fold in shrimp. 3. Cover and refrigerate overnight before serving. 4. Serve with crackers or vegetables.
Vegetable Strata Unsalted butter, at room temperature, for the baking dish 2 tablespoons olive oil 12 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground black pepper 1 1/2 cups bite-size broccoli florets 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs One 12-ounce loaf rustic Italian bread, preferably stale, crusts removed, cut into 1-inch cubes (about 6 cups) 2 cups shredded Monterey Jack cheese 1/4 cup thinly sliced scallions 2 plum tomatoes, seeded and chopped Instructions: Butter a 9-by-13-inch baking dish. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside. Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside. Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
\All Crabmeat\ Crab Cakes 1 1/2 cups cornflake crumbs 1-pound jumbo lump crabmeat 1 1/2 teaspoons homemade mayonnaise, or best-quality store-bought 1 1/2 teaspoons Old Bay seasoning 1/3 teaspoon cayenne pepper 1 large egg yolk 1 tablespoon red bell pepper, cored, seeded, finely diced 1 tablespoon yellow bell pepper, cored, seeded and finely diced 1 1/2 teaspoons fresh chives 1/4 teaspoon minced jalapeno pepper 2 teaspoons unsalted butter True Orange Sabayon Sauce, recipe follows Tartar sauce or spicy honey mustard sauce 2 large egg yolks 1 large egg 1 teaspoon grated orange zest 2 tablespoons fresh orange juice 2 tablespoons white wine 6 dashes hot pepper sauce 1/2 teaspoon salt Instructions: Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well. Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter. Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments. Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.
Curried Cauliflower and Potato Salad with Cilantro Emulsion One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups) 1/4 cup melted ghee 3 tablespoons curry powder 1 tablespoon plus 2 teaspoons salt, plus more to taste 1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered 2 tablespoons white wine vinegar 1 cup fresh or frozen and thawed peas 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped fresh mint leaves 2 tablespoons fresh minced ginger 2 cloves garlic, minced 1 small white onion, finely diced Cilantro Emulsion, recipe follows Freshly ground pepper, to taste 1 egg 1 teaspoon salt, plus more to taste 1/4 cup chopped fresh cilantro leaves 1/4 cup lemon juice 1 tablespoon fresh minced ginger 1 clove garlic, minced 1/4 teaspoon white pepper 1 cup olive oil Instructions: Preheat the oven to 450 degrees F. Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes. Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly. Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve. For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes. Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole. Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.
Sunset Park Stuffed Cubanelles 1 packet sazon seasoning 1/2 cup warm water 3 tablespoons olive oil, divided 1/2 Vidalia or sweet onion, chopped 1/2 yellow bell pepper, chopped 1 jalapeno, seeded and chopped 1/4 cup long-grain rice, rinsed and drained 2 cloves garlic, minced 1 teaspoon ground cumin Salt and freshly ground black pepper 1 (15-ounce) can tomato sauce, divided 1 pound ground beef, 80/20 ratio 8 cubanelle peppers, stalk and seeds removed Instructions: Preheat the oven to 350 degrees F. In a small bowl, dissolve the sazon in warm water and set aside. Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper and jalapeno and saute for 5 minutes. Stir in the rice and garlic. When the garlic begins to brown, add the sazon water, cumin, and season with salt and pepper, to taste. Saute until the aromas blend, about 3 minutes more. Remove from the heat, add 1/2 cup of the tomato sauce and set aside to cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Mix until evenly incorporated. Stuff the cubanelle peppers with the ground beef mixture, using the end of wooden spoon to help ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining olive oil and sprinkle with salt and pepper, to taste. Pour the remaining tomato sauce into an 11 by 9-inch baking dish and arrange the stuffed peppers in the dish. Bake until the peppers are golden brown and the internal temperature registers 140 degrees F on an instant-read thermometer, about 50 to 60 minutes.
Thai Steak Wrap 1/2 teaspoon cumin 1 tablespoon brown sugar 1/2 teaspoon cayenne pepper 1 teaspoon allspice 2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger 1 tablespoon finely chopped parsley 1 1/4 pound flank steak 1 tablespoon light sesame oil 1 1/2 tablespoons rice wine vinegar 2 tablespoons light soy sauce 1 tablespoon sugar 1 jalapeno, grated 3 scallions, thinly sliced 8 cups Napa cabbage, thinly sliced 1 carrot, shredded 1 cup cilantro, roughly chopped 6 to 8 pita wraps, warmed 1/2 teaspoon fresh ground black pepper 2 teaspoons coarse salt 1 tablespoon paprika Instructions: In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours. Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing. In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes. Remove from heat and add cilantro. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
Martina's Roast Turkey and Gravy One 12- to 15-pound turkey, thawed if frozen 1/2 cup Diamond Crystal kosher salt 2 tablespoons baking powder 1/2 cup vegetable oil 1 tablespoon poultry seasoning 3 cloves garlic, crushed 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh sage 2 lemons, quartered 1 orange, cut into wedges 1/4 cup all-purpose flour 3 cups chicken stock Instructions: For the turkey: Remove any packets or remaining parts inside the turkey. Pat the turkey dry inside and out with paper towels. Combine the salt and baking powder in a small bowl. Sprinkle the salt mixture inside the turkey cavity lightly, then sprinkle liberally all over the outside. (The turkey should be well coated but not fully encrusted.) Discard any excess. Refrigerate, uncovered, for 24 hours. When ready to roast, let the turkey come to room temperature for 1 hour. Meanwhile, heat the oil in a small saucepan over medium-low heat with the poultry seasoning and garlic. Cook on low for 5 minutes, then turn off the heat and let cool completely. Discard the garlic. Preheat the oven to 425 degrees F. Set the turkey on a rack set in a stovetop-safe roasting pan. Add the thyme, rosemary, sage, lemons and orange to the cavity. Tie the legs with butcher's twine and fold back the wings for even cooking. Reserve 2 tablespoons of the infused herb oil, then brush the turkey all over with the remaining oil. Roast the turkey 30 minutes, then reduce the oven temperature to 350 degrees F. Continue to roast, basting occasionally with the reserved oil after 1 hour and spinning the roasting pan halfway through, until the thickest part of the thigh reaches 165 degrees F, 1 hour 30 minutes to 2 hours more. In the last 30 minutes, baste with the pan drippings. Let the turkey rest for 30 minutes before carving. For the gravy: Set the roasting pan over medium-high heat and bring the drippings to a boil. Sprinkle over the flour, whisking constantly. Continue to whisk the flour while it cooks for 2 to 3 minutes, scraping up any brown bits on the bottom of the pan. Slowly add the chicken stock, stirring constantly, until the gravy is thick and light brown. Remove from the heat and serve immediately (see Cook's Note).
Marinated Halibut Cheeks 1 tablespoon Szechwan peppercorns 4 ounces butter 2 tablespoons sliced shallots 1 tablespoon sliced garlic 1/2 to 1 tablespoon chopped chives 1 tablespoon whole leaf parsley 1 teaspoon five-spice powder 2 tablespoons soy sauce 1/4 cup maple syrup 1 pound halibut cheeks Instructions: To a hot saute pan, add the Szechwan peppercorns and toast until their aroma is released. Immediately remove from the pan and set aside. In another saute pan over medium-high heat, add the butter and melt. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, the reserved toasted peppercorns, soy sauce, and maple syrup and cook for 2 minutes. Remove from heat and cool marinade completely. Add the Halibut cheeks to the cooled marinade, cover, and refrigerate for 10 to 30 minutes. Remove the halibut cheeks from the marinade and grill 3 minutes on each side.
Blueberry Buckle Nonstick cooking spray 9 ounces cake flour, approximately 2 cups 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground ginger 2 ounces unsalted butter, room temperature 5 1/4 ounces sugar, approximately 3/4 cup 1 large egg 1/2 cup whole milk 15 ounces fresh whole blueberries, approximately 3 cups 3 1/2 ounces sugar, approximately 1/2 cup 1 1/2 ounces cake flour, approximately 1/3 cup 1/2 teaspoon freshly ground nutmeg 2 ounces unsalted butter, chilled and cubed Instructions: For the cake: Preheat the oven to 375 degrees F. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish. For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Filipino Sausage Sliders 1 tablespoon plus 1 teaspoon vegetable oil 3/4 teaspoon annatto seeds (aka achiote seeds) 1 pound lean boneless pork shoulder, coarsely ground by your butcher 6 ounces pork fatback, coarsely ground by your butcher 1 tablespoon Worcestershire sauce 2 teaspoons reduced-sodium soy sauce 1 1/2 teaspoons kosher salt 1 1/2 teaspoons granulated sugar 1/2 teaspoon garlic powder 1/2 teaspoon Asian chili oil 1/2 teaspoon ground paprika 1/2 teaspoon ground black pepper 12 small soft sweet rolls, such as Hawaiian buns or potato rolls, split open 2 tablespoons vegetable oil Garlic mayonnaise and pickled shallots, for serving (see below) Instructions: Make the sausage: Combine the vegetable oil and annatto seeds in a very small pan and set over high heat. Tip the pan so the oil and seeds collect at one side and the oil more or less submerges the seeds. Cook until the oil looks bright red, 1 to 2 minutes. Let cool in the pan, then strain, discarding the seeds. Combine the remaining sausage ingredients in a large bowl, add the annatto oil and mix with your hands just until the ingredients are well distributed. (Overmix and your sausage will be tough.) Let the mixture sit for at least 1 hour or keep in the fridge for up to 24 hours. Make the sliders: Preheat the oven to 350 degrees F. Using about 1/4 cup of the sausage mixture for each, form twelve 1/2-inch-thick round patties. Arrange the rolls cut-sides up in one layer on a baking sheet and toast in the oven until the cut sides are light golden and the insides are still soft, about 2 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat until it shimmers. Add 6 of the patties and cook, flipping once, until they?re brown on both sides, about 2 minutes per side. Remove to a plate. Repeat with the remaining 1 tablespoon vegetable oil and remaining 6 patties. Return all of the browned patties to the skillet, then transfer the skillet to the oven and bake until the sausage is cooked through, about 3 minutes. Spread as much garlic mayo as you like on both the roll tops and bottoms. Top with the sausage patties. Put as much as you want of the pickled shallots on the patties. Cover with the roll tops and eat. Pickled Shallots Combine 2 cups unseasoned rice vinegar, 1/4 cup Asian chili oil, 2 tablespoons sugar and 1 tablespoon each kosher salt and ground toasted coriander seeds in a bowl and stir to dissolve. Combine 10 ounces large shallots (sliced into 1/4-inch-thick rounds) and one 2-inch knob peeled ginger (cut into matchsticks) in a tall container and pour in the vinegar mixture. Let sit for a few hours at room temperature, stirring once. Eat while they?re crunchy, or even better, keep them covered in the fridge for at least 24 hours or up to 1 month. Makes about 1 quart. Garlic Mayonnaise Combine 1 cup mayonnaise, 2 tablespoons distilled white vinegar, 1 teaspoon garlic powder and 1/2 teaspoon finely ground black pepper and stir well. The garlic mayonnaise keeps in an airtight container in the fridge for up to a week.
Biju's Oatmeal 1 cup water Dash of salt 1 cup old-fashioned rolled oats 1 to 2 cups milk, depending on desired thickness 1 tablespoon brown sugar 1 tablespoon molasses 1 banana, chopped 1/4 cup raisins Ground cinnamon, for sprinkling Instructions: In a medium saucepan, bring the water and salt to a low boil. Add the oats and cook, stirring frequently, about 5 minutes. Add the milk and brown sugar, and return the mixture to a low boil. Add the molasses, banana and raisins, continuing to stir until the oatmeal reaches the desired thickness. Remove the pan from the heat. Let rest for 10 to 15 minutes if you have the time. Finish with a sprinkle of ground cinnamon and a splash of milk.
Blackened Fish Tacos with Avocado Slaw 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped 1 tablespoon mayonnaise 1 clove garlic 1/2 avocado Juice of 1/2 lime Kosher salt and black pepper 3 cups thinly shredded green cabbage 3 green onions, white and green parts only, sliced 2 teaspoons smoked paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Kosher salt 1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips 2 teaspoons grapeseed oil Eight 6-inch corn tortillas, warmed Chopped cilantro, for garnish 8 lime wedges, for garnish Instructions: For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time. In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes. For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat. Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate. Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.
Red Hot Marinated Shrimp Skewers 1 cup olive oil 1 head garlic, cloves removed, peeled and coarsely chopped Freshly cracked white pepper 48 large shrimp, shelled and deveined Salt 1/2 cup aged sherry vinegar 3 tablespoons finely chopped fresh Instructions: Whisk together olive oil, garlic and white pepper in a large, shallow baking dish. Add shrimp and toss to coat completely. Cover and refrigerate for at least 2 hours or overnight. Preheat grill on high heat. Season shrimp with salt and grill for 2 to 3 minutes on each side. Remove from the grill, place on a large platter and immediately drizzle with aged sherry vinegar and sprinkle with fresh thyme.
Molten Chocolate Puddings 1 3/4 ounces unsalted butter, plus extra for coating ramekins 1 3/4 ounces dark chocolate, chopped 1 egg, plus 1 yolk 1 1/2 tablespoons caster sugar (superfine) 1 teaspoon all-purpose flour, sifted Unsweetened cocoa powder, for dusting Creme fraiche, for garnish Instructions: Preheat the oven to 425 degrees F. Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder, shaking off any excess. Melt the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk or a hand held mixer to beat together the eggs and sugar until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding into the ramekins and bake for 10 minutes. Serve the puddings in either the ramekins or turned out onto serving plates. Dust the puddings with cocoa powder and garnish with a dollop of creme fraiche.
Grilled Flank Steak with Ginger Marinade 1 (5-inch) piece ginger, sliced thinly 1/4 cup sesame oil 8 medium garlic cloves, smashed 2 teaspoons freshly squeezed lime juice 1 tablespoon honey 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 1/2 pounds flank steak, trimmed of fat and sinew Instructions: In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.) Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare. Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.
Corn Tortilla Tacos with Ground Turkey Canola oil, for sauteing 1 yellow onion, diced 1 (1-pound) package ground turkey meat 3/4 teaspoon ground cumin Kosher salt and freshly ground black pepper 8 corn tortillas 1 (8-ounce) package shredded cheddar cheese 1 head romaine lettuce, shredded 2 Roma tomatoes, diced Sour cream, optional Guacamole, optional Instructions: In a deep saute pan over medium-high heat, add enough oil to completely coat the bottom of the pan. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the ground turkey and season with cumin, salt, and pepper. Cook until the turkey browns and is cooked through. Remove the turkey mixture from the pan and wipe out the pan. Divide the turkey mixture among the tortillas and fold in half. Add more oil to the pan, and then brown both sides of the filled tortilla, in batches. Once the tacos are cooked place the cheese in the tacos, followed by the shredded romaine lettuce, and diced tomatoes. Top each tortilla with a dollop of sour cream and guacamole, if desired.
Chocolate-Honey-Almond Tartlets 5 graham crackers (about 2 3/4 ounces) 1 tablespoon slivered almonds 1/4 stick (2 tablespoons) unsalted butter, cut into 1/2-inch pieces, at room temperature 1 cup semisweet chocolate chips, such as Ghirardelli (5 ounces) 1/3 cup heavy cream 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Fill a mini-muffin tin with mini-cupcake liners. Add the graham crackers and almonds to the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Place 1 tablespoon of the crumb mixture into each lined muffin cup and use your fingers or a shot glass to gently press down the mixture. Bake for 8 minutes, rotating the muffin tin halfway through, until the crusts are firm. Add the chocolate chips to a medium bowl. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Pour 1 tablespoon of the chocolate filling into each muffin cup. Refrigerate for at least 2 hours before serving.

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