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Pink Contessas Ginger ale Maraschino cherry juice 8 maraschino cherries Instructions: Fill 4 martini glasses with ginger ale. Add a splash of maraschino cherry juice to each glass. Garnish each drink with 2 maraschino cherries.
Spiced Edamame 2 teaspoons kosher salt 1 teaspoon chili powder 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 (1-pound) bag frozen edamame, in the pod (green soy beans) Instructions: Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.
Melting Sweet Potatoes 4 tablespoons unsalted butter 2 tablespoons olive oil 4 medium sweet potatoes (about 1 1/2 pounds), peeled, ends trimmed and sliced into 3/4-inch-thick rounds Kosher salt and freshly ground black pepper 1/2 cup low-sodium chicken or vegetable broth 2 tablespoons maple syrup 1/4 teaspoon crushed red pepper flakes 6 sprigs fresh thyme 10 large marshmallows, cut in half crosswise Instructions: Put the racks in the top and center positions and preheat the oven to 400 degrees F. Heat the butter and olive oil in a large cast-iron or ovenproof skillet over medium-high heat. Add the potatoes in a single layer, then sprinkle with a good pinch of salt and several grinds of black pepper. Cook until the first side is golden brown, about 4 minutes. Meanwhile, whisk the broth, maple syrup, pepper flakes and 1/4 teaspoon salt in a small liquid measuring cup until combined. Flip the potatoes carefully with tongs, then pour the broth mixture over and top with the fresh thyme. Transfer the skillet to the oven and bake on the center rack until the potatoes are very tender and the broth mixture has reduced slightly, 20 to 25 minutes. Remove the skillet from the oven and preheat the broiler to high. Top each piece of potato with a marshmallow half, cut-side down. Broil on the top rack until the marshmallows are puffed and lightly toasted, about 1 minute. Watch closely to prevent burning.
Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter 2 tablespoons canola oil 1/2 small Spanish onion, finely chopped 1 clove garlic, finely chopped 2 large Granny Smith apples, peeled, cored and chopped 1/4 cup water 3 tablespoons light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 sticks unsalted butter, softened 1/4 cup Dijon 2 tablespoons whole-grain mustard 1/4 cup molasses Salt and freshly ground black pepper 5 cups water 1 container apple juice concentrate, thawed 1/2 cup kosher salt 1/2 cup brown sugar 1 Spanish onion, peeled and quartered 10 black peppercorns 10 mustard seeds 8 sprigs fresh thyme 2 bay leaves 1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat 2 tablespoons olive oil Salt and freshly ground black pepper 3 shallots, finely chopped 2 cups whiskey (recommended: Jack Daniels) 5 cups homemade chicken stock 1/4 cup light brown sugar 2 tablespoons cold unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish Instructions: For the apple butter: Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool. Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving. For the glaze: Whisk all the glaze ingredients in a small bowl. For the pork: Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours. Preheat oven to 425 degrees F. Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes. Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley. Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.
French Onion Macaroni and Cheese Soup 4 tablespoons (1/2 stick) unsalted butter 4 medium yellow onions, thinly sliced (about 14 cups) Kosher salt and freshly ground black pepper 2 bay leaves 2 to 3 sprigs fresh thyme 1 cup dry white wine 4 cups low-sodium beef broth 4 ounces elbow macaroni (1 cup) 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 3/4 cup milk Kosher salt and freshly ground black pepper 1 3/4 cups shredded gruyere 1 3/4 cups shredded sharp yellow Cheddar 2 tablespoons panko breadcrumbs Instructions: For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour. Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month). For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently. Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.
1 S'more for the Road and Kiddie S'mores Nonstick canola oil spray 1 pound marshmallow creme 4 tablespoons unsalted butter, melted and cooled 1/2 cup powdered sugar 1/3 cup miniature chocolate-covered candies, such as M and M's, plus more for garnish 2 tablespoons bourbon 1 teaspoon vermouth 1 teaspoon grenadine 24 whole graham crackers, each broken carefully in half 80 stackable marshmallows (2 bags) Six 4-ounce bars high-quality semisweet chocolate, chopped Optional serving suggestions: Manhattan's (for the adults) or chocolate milk (for the kids) Instructions: Coat a large microwave-safe bowl with nonstick spray. Add the marshmallow creme and microwave until warmed through and slightly puffed, 30 to 45 seconds. Add the butter and powdered sugar and whip with a hand mixer until light and fluffy, 1 to 2 minutes. Transfer half of the mixture to another bowl coated with nonstick spray and fold in the candies. Set aside until ready to use. Add the bourbon, vermouth and grenadine to the remaining marshmallow mixture and whip with a hand mixer until well combined. Set aside until ready to use. To build the \1 s'more for the road\: On a cooling rack over a half baking sheet, lay down 32 of the graham cracker halves. Spread 1 1/2 teaspoons of the \Manhattan\ marshmallow creme on each graham cracker half. Place 4 stackable marshmallows on 16 of the graham cracker halves. Top with the remaining graham cracker halves. To build the kiddie s'mores: On a cooling rack over a half baking sheet, lay down the remaining 16 graham cracker halves. Spread 1 tablespoon of \kiddie\ marshmallow creme on each graham cracker half. Place 2 stackable marshmallows on 8 of the graham cracker halves. Top with the remaining graham cracker halves. In a metal bowl set over a saucepan with about 1 inch of simmering water in it, melt the semisweet chocolate over medium-low heat until completely smooth, stirring constantly, 5 to 7 minutes. Once the chocolate is melted, turn the heat off below the pan. Pour 2 tablespoons of the melted chocolate on top of each s'more, letting the chocolate drip down the sides. Once the s'mores are finished, let the chocolate harden at room temperature for an hour (or if you are in a hurry, then let set up in the refrigerator for 15 minutes). Serve with a side of Manhattans for the adults and some chocolate milk for the kids.
Lomi Lomi Salmon 1 pound salt salmon, shredded 4 pounds ripe tomatoes, small dice 3/4 pound Maui onion, finely diced 5 ounces scallions, whites and greens, coarsely chopped Instructions: Mix all ingredients together by hand ('lomi lomi' means \to massage\ in Hawaiian). Let cool in refrigerator.
Biscuits 3 cups all-purpose flour, plus more for dusting 1/3 cup powdered milk 1 tablespoon granulated sugar 5 teaspoons baking powder 2 teaspoons cream of tartar 2 teaspoons salt 1 stick cold butter, cut into bits 1/2 cup shortening 1 1/2 cups buttermilk 1/4 cup melted butter Instructions: Preheat the oven to 450 degrees F. Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together. On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes.
Cranberry-Orange Spritzer 1 cup sugar 1/2 cup whole berry cranberry sauce 2 teaspoons orange zest 1 cup water 1 cup dry white wine, optional 3 cups seltzer water 1 lemon, cut into wedges Instructions: In a medium saucepan, heat the sugar, cranberry sauce, orange zest, and water over medium heat until it comes to a boil. Simmer for 3 minutes and then remove from the heat. Allow to sit for at least 30 minutes, then chill. Place ice into 4 glasses; pour 1/4 cup cranberry syrup into each glass. Add 1/4 cup white wine, if using, the juice from a wedge of lemon and 3/4 cup seltzer to each glass.
Tandoori Style Octopus with Fennel Slaw Six 1-pound headless pieces octopus, frozen and cleaned 1/2 cup sherry vinegar 2 tablespoons black peppercorns 6 cloves garlic, smashed 3 bay leaves 1 onion, chopped Kosher salt 1 cup yogurt 1 tablespoon garlic, pureed 1 tablespoon ginger, finely chopped 1 tablespoon paprika 2 teaspoons cracked black peppercorns 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 3 whole allspice, seeds ground 3 pods cardamom, seeds ground Fennel Slaw, for serving, recipe follows Grapefruit segments, for garnish Lime wedges, for garnish Sea salt flakes, such as Maldon 1/2 cup pear vinegar 1/2 cup red wine vinegar 1 tablespoon honey 1 tablespoon kosher salt 1 teaspoon whole fennel seeds 1 stalk celery, finely shaved on a mandoline 1 bulb fennel, finely shaved on a mandolin, plus 1/4 cup loosely packed fennel fronds reserved for garnish 1/4 white onion, finely shaved on a mandoline 1 tablespoon extra-virgin olive oil Instructions: For the octopus: Place the octopus in a pot large enough to fit comfortably and then add the vinegar, peppercorns, garlic, bay and onions. Add enough water to cover and bring to a boil over medium-high heat. Immediately reduce to a slow simmer and skim off any foam from the surface with a ladle. Simmer until the octopus is knife-tender, 45 minutes to 1 hour. Remove from the heat and let cool to room temperature in the pot with the liquid. For the tandoori marinade: Combine the yogurt, garlic and ginger in a bowl and let sit for 15 minutes to mellow the raw garlic. Meanwhile, heat a dry skillet over medium heat and add the paprika, peppercorns, coriander, cumin, turmeric, allspice and cardamom and toast until aromatic, turning the pan frequently to avoid burning. Stir the toasted spices into the yogurt mixture and let sit so the flavors can come together, 10 minutes. Separate half of the tandoori marinade and reserve. For cooking the octopus: Remove the octopus from the liquid, add to the remaining tandoori marinade and refrigerate until ready to grill. Preheat the grill to 500 degrees F. Sprinkle the octopus with salt and grill on the lowest rack until crispy at the ends and the flesh is heated through. Transfer to a cutting board and cut the large tentacles into individual pieces, and then in half crosswise. The smaller tentacles can be left whole. Scatter on a plate and top with the Fennel Slaw in a row down the middle. Garnish with grapefruit, lime wedges, sea salt and the remaining tandoori marinade. Combine the pear vinegar, red wine vinegar, honey, salt, fennel seeds and 1 cup water in a saucepot. Bring to a boil, and then remove from the heat and add the celery, fennel and onions. Let steep until the liquid cools to room temperature. Right before serving, toss the fennel fronds with the olive oil in a clean bowl. Drain the cured vegetables and transfer to the bowl. Toss well until combined.
Banana, Chocolate Hazelnut and Potato Straw Crepe 3/4 cup all-purpose flour 1/2 teaspoon salt 3/4 cup whole milk 1/4 cup heavy cream 2 tablespoons butter, melted, plus more for cooking 1 egg 1/2 cup chocolate hazelnut spread, such as Nutella 4 bananas, sliced into 1/2-inch-thick rounds 1 can store-bought potato straws Powdered sugar, for dusting Instructions: In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour. Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed. Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar.
Amaretto Chocolate Brownies with Walnuts 2 sticks unsalted butter, plus more for pan 8 ounces bittersweet chocolate chips 1 1/4 cups all-purpose flour 1 teaspoon baking powder Pinch salt 4 large eggs 2 cups sugar 2 tablespoons amaretto liqueur 1 1/2 cups walnuts Powdered sugar, for garnish Instructions: Preheat oven to 350 degrees F. Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly. Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.
Demi-Glace 1/4 cup grapeseed oil 8 pounds veal bones (joints preferred) 24 cups (6 quarts) ice water 8 ounces onions, roughly chopped 4 ounces carrots, peeled and roughly chopped 4 ounces celery, roughly chopped 6 ounces tomato paste 5 sprigs fresh thyme 1 bay leaf 8 cups (2 quarts) red wine Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly. Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities. While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture. Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours. In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes. When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
Spicy Beef Tamales 4 ears fresh un-husked corn 1 tablespoon olive oil 1 onion sliced 1 1/2 pounds ground beef 1 (6-ounce) can tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon celery salt Salt Freshly ground black pepper 1 cup yellow cornmeal 1 teaspoon salt 2 cups water, divided 4 tablespoons butter 1 teaspoon baking powder 1 jalapeno, seeded and minced (use gloves when handling) 1/2 cup Monterey Jack cheese Instructions: Husk corn, discarding the silk. Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes. Drain and pat dry, leaving moist but not wet. Cut the kernels from the corn to equal about 1 1/2 cups. Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole. Set aside. Heat olive oil and saute onion until translucent. Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Drain off extra fat and divide into even amounts per the number of tamales you will be making. Combine cornmeal, salt, and 1 cup water in a mixing bowl. Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno. The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale. Top beef mixture with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the meat filling and cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed. Let rest briefly before serving.
Eggs in Tomatoes 6 slices rustic bread 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper One 10-ounce container mushrooms, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced Red pepper flakes, as needed One 28-ounce can crushed tomatoes 6 large eggs Instructions: Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick. Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking. Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.
Bruschetta 6 cloves garlic Oil 1 loaf French bread One 16-ounce package cream cheese 1 cup Romano, freshly grated 1 cup chopped tomatoes 1 bunch basil, leaves chopped Instructions: Heat oven to 350 degrees F. Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with the cram cheese. Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside. Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano. Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano. Scatter basil on top of the bruschetta and serve.
Roasted Vegetable Strudel with Roasted Red Pepper Coulis 2 portobello caps, cleaned and cut into strips 8 baby carrots, cut in half lengthwise 12 asparagus spears, trimmed at the bottom 1 zucchini, cut into 2-inch long strips 1 yellow squash, cut into 2-inch long strips 2 teaspoons olive oil Salt and freshly ground black pepper 8 grape tomatoes, cut in half 2 cups arugula 4 sheets phyllo dough Nonstick cooking spray Roasted Red Pepper Coulis, recipe follows 1 tablespoon olive oil 2 cups roasted red bell pepper strips 1/2 cup thinly sliced yellow onion 1/2 cup thinly sliced leeks 1 tablespoon minced garlic 4 fresh basil leaves 1/2 teaspoon dried oregano 1 tablespoon fresh cilantro leaves 4 cups vegetable stock Salt and pepper 1 tablespoon extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined. Raise oven temperature to 425 degrees F. Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve. Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.
Chicken with Peach and Melon Salsa 1 (15-ounce) can peach halves, drained and rinsed 4 boneless, skinless chicken breasts 4 teaspoons Jamaican Jerk seasoning 1 cup pre-cut melon medley, diced 1 tablespoon diced pimientos 1 tablespoon freshly chopped cilantro leaves 1 tablespoon lime juice 1/2 teaspoon salt Instructions: Heat a grill pan over medium-high heat. Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces. Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through. Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly. Serve chicken topped with peach and melon salsa.
Rigatoni Stuffed with Chicken and Fennel 3/4 pound rigatoni 3/4 pound ground chicken, white meat only 2 tablespoons fennel seeds, roughly chopped 1 small egg white 1 cup heavy cream, cold 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 dashes of hot sauce 1 teaspoon olive oil 2 cups heavy cream 1/2 cup freshly grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon white pepper 2 tablespoons chopped fresh chives for garnish Instructions: Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat. Reserve. Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl half-filled with iced water. Stir until evenly chilled. Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and hot sauce. (At this stage, the stuffing can be stored in refrigerator up to 24 hours.) To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve. Preheat oven to 400 degrees F. To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes. Spoon into serving bowls or plates, sprinkle with chives, and serve hot.
Charred Corn Guacamole 4 ears of corn Kosher salt 1/4 cup canola oil Freshly ground pepper 3 ripe avocados, peeled, pitted and diced 2 serrano chile peppers, seeded and finely diced 1 small red onion, finely diced Juice of 2 limes 1/4 cup chopped fresh cilantro Instructions: Heat a grill to medium. Pull down the husks of the corn and remove the silk from each ear. Fold the husks back into place and tie the ends together with kitchen string. Soak in a large bowl of cold water with 1tablespoon salt, 10 minutes. Remove the corn from the water and shake off the excess. Place on the grill, close the cover and grill, turning, until the kernels are tender, about 12 minutes. Remove from the grill and let cool slightly, then remove the husks; brush the corn with 2 tablespoons canola oil and season with salt and pepper. Increase the grill heat to high; return the corn to the grill and cook, turning, until charred, about 5 minutes. Let cool slightly, then cut off the kernels: Stand the corn upright on its stem end and cut down the side of the cob with a sharp paring knife. Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano chiles, red onion, lime juice, the remaining 2 tablespoons canola oil, the cilantro, and salt and pepper to taste; gently stir to combine. To keep guacamole from browning, press plastic wrap directly onto the surface and refrigerate until serving.
Vegetable Garnish 2 tablespoons unsalted butter 2 large carrots, julienned 2 medium turnips, julienned 1 parsnip, julienned Salt and pepper Instructions: In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper.
Chicken Stir-Fry 1 boneless, skinless chicken breast, about 12 ounces 2 tablespoons light soy sauce 1 tablespoon plus 2 teaspoons cornstarch 3 tablespoons vegetable oil One 1-inch piece ginger, peeled and cut into matchsticks 2 cloves garlic, chopped 8 ounces broccoli florets 4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick 1 small carrot, peeled and cut into 3-inch-long matchsticks 1 tablespoon Shaoxing wine 1/2 cup low-sodium chicken stock 1/4 teaspoon ground white pepper, optional 1 teaspoon toasted sesame oil 3 cups steamed jasmine rice, for serving Instructions: Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes. Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside. Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl. Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce. Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
Sunny's Fried Apple and Pear Ice Cream 4 tablespoons unsalted butter 1/4 cup light brown sugar 2 teaspoons pumpkin pie spice 1 1/2 quarts vanilla ice cream, softened 2 Granny Smith apples, peeled, cored and chopped 2 pears, peeled, cored and chopped Kosher salt 2 cups flaked corn cereal, crushed 1 cup finely chopped pecans 6 eggs Peanut or vegetable oil, for frying Instructions: For the ice cream: In a large pan on medium heat, add the butter, brown sugar, pumpkin pie spice, apples, pears and a tiny pinch of salt. Cook while stirring until the fruit is tender, but still has a bit of a bite, 6 to 8 minutes. Remove to a plate or bowl and place in the freezer or refrigerator until cold. In a large bowl, add the softened ice cream and chilled fruit and stir until combined. Place in an airtight container and return to the freezer until firm, 1 to 2 hours. Place a parchment-lined baking sheet in the freezer to chill as well. For the coating and frying: In a bowl, add the cereal, pecans and a pinch of salt and stir to combine. In another bowl, add the eggs and 2 tablespoons water and whisk. Refrigerate the egg wash until needed, returning it to the refrigerator when not in use. Remove the ice cream from the freezer. Using an ice cream scoop, make 1 ball of ice cream (if you use your hands to make it perfect, do it fast!) and quickly roll it in the cereal coating. Place it on the baking sheet in the freezer and repeat for the remaining balls. Freeze until firm, about 1 hour. Remove the egg wash from the fridge and, one by one, dunk and coat each ball in it. Then roll again in the cereal coating, returning each ball to the freezer immediately after rolling in the cereal coating. Freeze this time about 30 minutes. Repeat the egg wash and cereal coating again, freezing the final time a full 2 hours or overnight. (Perfect to prep the day before!) Fill a heavy pot or deep fryer about halfway with oil and bring to 375 degrees F. Drop a few ice cream balls in directly from the freezer and cook golden brown, about 1 minute. Timing depends on the batch and ball size, so watch the pot! Roll on a paper-towel-lined plate to quickly remove any excess oil. Serve immediately after frying.
Basic Sugar Cookies 2 1/2 cups cake flour (not self-rising), plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract Basic royal icing, gel food coloring and edible pearls, for decorating (see instructions) Instructions: Sift the cake flour, baking powder and salt into a bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about inch thick. Cut out shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes soft, refrigerate until firm.) Refrigerate the cookies 30 minutes. Gather the scraps and refrigerate until firm; reroll and cut out more cookies. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before icing. Basic Royal Icing Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. If not using the icing right away, cover the bowl with a damp paper towel and plastic wrap to prevent it from drying out. (Makes about 2 1/4 cups.) Decorating Instructions: Striped:Spread royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in tinted icing to draw stripes. Pearled: Spread royal icing on the cookie using a small offset spatula. Let set slightly, then place sugar pearls around the edges. Windowpane: Spread tinted royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in white icing to draw crisscross lines. Ombre: Tint half of the royal icing, then mix one-third of the tinted icing with one-third of the white icing. Spread the 3 shades on the cookie from dark to light, blending the sections. Floral: Spread royal icing on the cookie using a small offset spatula. Dip a wooden skewer in different colors of tinted icing to draw dots for flowers. Photograph by Jeff Harris/Studio D
Candy Cane Hot Cocoa Spoons Nonstick cooking spray, for the spoons 12 full-size candy canes 4 ounces bittersweet chocolate, chopped 4 ounces semisweet chocolate, chopped 4 ounces white chocolate, chopped Mini marshmallows, for decorating Mini white or semisweet chocolate chips, for decorating Coarsely crushed candy canes, for decorating Instructions: Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper. Spray 3 soup spoons lightly with cooking spray. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon; the center of the bowl will be bare. Mold the straight part of the candy cane to the handle of the spoon. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all. Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted. Dip the bowls of the candy cane spoons into the melted chocolate; you will have 4 of each type of chocolate. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary. Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes.
The New Queso 8 Anaheim chiles 4 jalapenos 8 ounces bacon, finely diced 8 ounces chorizo, crumbled 2 tablespoons minced garlic 1 large onion, diced One 28-ounce can diced tomatoes and green chiles, such as Rotel 2 pounds processed cheese, such as Velveeta, cubed 8 ounces pepper jack cheese, shredded Two 12-ounce cans evaporated milk 2 tablespoons chopped fresh cilantro Tortilla chips, for serving Instructions: To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles. In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes. Add the garlic and onion to a food processor and pulse until almost a paste. Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes. Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.
Lemon Lavender Cupcakes 1/3 heaping cup dried lavender 3/4 cup coconut palm sugar 2 sticks (1 cup) unsalted butter, room temperature 3/4 cup honey 2 large eggs, room temperature 1/2 teaspoon lemon oil 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon fine sea salt 1/2 cup lemon juice 1 cup whole milk 1/4 cup grated lemon zest (5 or 6 lemons) 8 ounces white chocolate, chopped 16 ounces whipped cream cheese, room temperature 1 stick (8 tablespoons) unsalted butter, room temperature 1 teaspoon lemon oil 1/4 teaspoon fine sea salt 18 edible flowers, for garnish Instructions: Preheat the oven to 350 degrees F. For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use. For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth. In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth. Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely. For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set. In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set. Pipe the frosting onto the cupcakes and garnish with the edible flowers.
Beef and Chorizo Stuffed Burgers with Caramelized Onions 2 tablespoons unsalted butter 1 large yellow onion, sliced Kosher salt 1 1/2 pounds 90/10 ground beef 8 ounces fresh chorizo 1 cup shredded Monterrey Jack cheese Olive oil 2 tablespoons mayonnaise 4 potato burger buns Condiments of your choice 1/2 cup picked cilantro, to serve Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside. In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disk and seal the edges. Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayo on the burger buns and toast them on the indirect heat side of the grill. To build: To each bun, add some caramelized onions, a burger, the condiments of your choice and cilantro. Serve!
Frosted Twists 2 cups milk 1 1/2 tablespoons active dry yeast 1/2 cup vegetable shortening 2 large eggs 1/2 cup plus 2 tablespoons granulated sugar 1/2 teaspoon kosher salt 7 to 7 1/2 cups all-purpose flour, plus more for dusting Vegetable oil, for brushing 1 tablespoon ground cinnamon 1 stick unsalted butter, at room temperature 2 3/4 cups confectioners' sugar 2 tablespoons unsalted butter, at room temperature Pinch of kosher salt Coarse or decorating sugar Instructions: Make the dough: Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water in a large bowl. Add the milk, shortening, eggs, 1/2 cup granulated sugar, the salt and 7 cups flour; mix with a wooden spoon until combined. Transfer the dough to a lightly floured surface and knead until smooth and elastic, adding up to 1/2 cup more flour if the dough is too sticky. Transfer to a lightly oiled bowl and cover with plastic wrap; let rise in a warm place until doubled in size, about 1 1/2 hours. Lightly oil 2 baking sheets. Combine the cinnamon and the remaining 2 tablespoons granulated sugar in a small bowl. Roll out the dough on a lightly floured surface into a 12-by-24-inch rectangle, with a long side facing you. Spread the butter over the right half of the rectangle, leaving a 1-inch border around the edges; sprinkle with the cinnamon sugar. Fold the left half of the dough over the cinnamon sugar, like closing a book. Cut the folded dough crosswise into twelve 1-inch-wide strips. Take one strip and twist several times, stretching the dough a little; hold one end of the strip against a baking sheet and wind the strip around to form a coil, tucking the other end underneath. Repeat with the remaining strips, spacing the rolls about 2 inches apart on the baking sheets. Lightly cover the baking sheets with plastic wrap and let the rolls rise until doubled in size, about 1 hour. Preheat the oven to 375 degrees F. Uncover the rolls and bake until lightly browned, 25 to 30 minutes. Make the glaze: Beat the confectioners' sugar, butter and salt in a bowl with a mixer on medium-high speed until combined, about 3 minutes. Slowly beat in up to 1/4 cup boiling water until pourable. Drizzle over the warm rolls and top with sprinkles.
Slow Cooked Orange Pork Roast Tacos 1 medium onion, chopped 1 (10-pound) bone-in pork shoulder, picnic cut 2 tablespoons soy sauce 1 tablespoon chopped garlic 2 teaspoons salt 1 teaspoon fresh ground black pepper 1 cup orange marmalade 20 corn tortillas Cabbage Slaw, recipe follows 1 head red cabbage, shredded 4 medium carrots, coarsely grated 1/4 cup cider vinegar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper Instructions: Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours. Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it. Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos. Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos. Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.
Super-Stuffed Baked Potatoes 2 slices bacon 4 russet potatoes (about 8 ounces each) 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 3 cups cauliflower florets (from about 1 small head) 1/3 cup buttermilk 1 small clove garlic, grated 1 teaspoon white vinegar 1/8 teaspoon hot paprika, plus more for topping 1/2 cup shredded sharp cheddar cheese 2 scallions, thinly sliced Instructions: Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon. Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes. Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping. Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.
Frances Bissell's Ginger Cake 2 1/3 cups cake flour 1 teaspoon bicarbonate of soda 1 tablespoon dried ginger 1 teaspoon each cinnamon and mixed spice 1 stick butter 1/4 cup molasses or black treacle 1/4 cup light corn syrup 1/4 cup honey 1/2 cup light or dark muscovado sugar 11/4 cups milk 3 tablespoons chopped preserved stem ginger or 1 tablespoon grated fresh ginger 3 free-range eggs, lightly beaten Instructions: Line and grease 2 a pound terrine or loaf pan. Preheat oven to 350 degrees. Sift the dry ingredients together. Rub in the butter. Melt the molasses, syrup and honey. Dissolve the sugar in the milk, heating gently. Allow to cool, then add the liquids to the dry ingredients. Add the ginger and the eggs. Pour the cake batter into the prepared cake pan for about 45 minutes to 1 hour. The cake is cooked when a skewer inserted in the middle and held there for 10 seconds comes out clean. Cool the cake in the pan completely, before removing and wrapping in greaseproof paper and foil. The cake keeps well and freezes.
Mango Fruit Fondue 4 ripe mangos, peeled and diced in large pieces (about 3 cups diced fruit) 1/2 cup coconut cream (recommended: Coco Lopez) 1/2 cup coconut milk 2 teaspoons minced ginger 1/2 tablespoon butter 2 tablespoons fresh lime juice 1 box chocolate biscotti 1 box ladyfingers Instructions: In a small saucepot combine the diced mango, coconut cream, coconut milk, and ginger. Bring to a simmer over medium heat and continue to simmer, stirring occasionally so that it does not scorch on the bottom. Simmer for about 15 minutes, remove from the heat and stir in the butter. Empty contents of pot into a blender or food processor and puree until smooth. Add the lime juice and blend just to combine. Pour the mixture into a serving bowl. Serve with chocolate biscotti and ladyfingers. Chef's note: Coco Lopez is a cream of coconut that's made from the milk of coconut pulp blended with cane sugar. It is typically used in tropical drinks like Pina Coladas.
Bacon Wrapped Pineapple Shrimp 12 jumbo shrimp, deveined 1/4 fresh pineapple cut into bite sized chunks or one 14-ounce can pineapple chunks in natural juice, drained 6 slices center-cut bacon, cut in 1/2 crosswise Instructions: Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.
Sheet Pan Swirl Pancakes 2 green apples, peeled, cored and diced small 1 cup pecans, toasted and chopped 1/2 cup dark brown sugar 1/4 cup applesauce 1 tablespoon ground cinnamon 2 large eggs, beaten 2 1/2 cups buttermilk 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar 1 teaspoon baking soda 2 tablespoons unsalted butter, melted 1 cup pure maple syrup 1 teaspoon vanilla bean paste Pats of unsalted butter, for serving Instructions: Preheat the oven to 425 degrees F. For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside. For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix. Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes. For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside. Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.
Hot Turkey Dinner: Heritage Turkey Leg Confit with Maple Whipped Sweet Potatoes, Baby Carrots and Sweet Peas Four 12-ounce heritage turkey legs, each cut into 2 pieces (thigh and drumstick) 1 tablespoon dried thyme 1 teaspoon rubbed sage 4 dried bay leaves 4 cups kosher salt 2 tablespoons freshly ground black pepper 8 cups olive oil 8 ounces baby carrots, peeled and cut into 1/2-dice 1/2 cup sweet peas 1 tablespoon fresh orange juice 1/2 tablespoon unsalted butter 1/4 teaspoon sugar Salt and freshly ground black pepper Maple Whipped Sweet Potatoes, for serving, recipe follows 2 pounds sweet potatoes 1/2 cup heavy cream 1/4 stick (4 tablespoons) unsalted butter 2 tablespoons pure maple syrup Salt and freshly ground black pepper Instructions: For the turkey: Pat the turkey legs dry with paper towels. Transfer the turkey to a baking sheet. In a spice grinder, finely grind the thyme, sage and bay leaves. Rub the turkey with the herbs and sprinkle generously with the salt and pepper. Chill overnight, uncovered. Preheat the oven to 325 degrees F. Heat the olive oil in a large pot over low heat to 170 degrees. Transfer the turkey to a 13-by-16-by-3-inch roasting pan. Pour the olive oil over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours. Let cool. Remove the skin and tendons. Reserve the meat and keep warm. For the carrots and peas: In a large skillet, add the carrots and 1/4 cup water. Simmer over medium heat until the carrots are crisp-tender, about 2 minutes. Add the peas and increase the heat to high. Cook until the peas are crisp-tender and the liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add the orange juice, butter and sugar, swirling the skillet to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper. Preheat the oven to 400 degrees F. Line a shallow baking pan with foil. Prick each potato twice with a fork and bake in the prepared pan in the lower third of the oven until very tender, about 1 hour. Remove and cool slightly. Warm the heavy cream. Halve the potatoes lengthwise and scoop out the warm flesh into a large bowl. Mash the potatoes and stir in the cream, butter and syrup. Season with salt and pepper.
Sweet and Savory Cornbread Cookies One 8.5-ounce box corn muffin mix, plus ingredients called for on the box 3 tablespoons unsalted butter, melted 3 tablespoons chopped pickled jalapenos 2 tablespoons all-purpose flour 1 tablespoon honey About 1 teaspoon Mexican chile lime seasoning, such as Tajin Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning. Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.
Turkey Rub: Food Network 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons dried thyme 2 teaspoons dried rosemary 1 teaspoon dried sage 1/2 teaspoon garlic powder 1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved Salt and freshly ground black pepper 2 tablespoons olive oil Turkey or chicken stock 2 garlic cloves, thinly sliced 2 shallots, finely chopped 3 tablespoons all-purpose flour 2 tablespoons fresh lemon juice 1/2 cup sour cream Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Mix all of the dry rub ingredients in a small bowl. Put the turkey on a rack in a roasting pan. Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under. Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan. Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups. Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.
Roasted Lamb Shanks with Lemon and Herbs 6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed 5 cloves garlic, sliced 1/2 cup fresh lemon juice Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley, plus more for garnish 2 teaspoons minced fresh thyme 2 teaspoons dried marjoram 1 stick unsalted butter, melted, plus more for brushing 12 shallots, unpeeled Extra-virgin olive oil, for drizzling Instructions: Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes. Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes. Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes. Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight. When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.
Squid Ink Pasta with Calamari and Chorizo 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 ounce ground fresh chorizo 1 ounce red onion, thinly sliced 4 cloves garlic, sliced 2 ounces dry white wine Kosher salt 2 portions Fresh Squid Ink Pasta, about 8 ounces each, recipe follows 4 ounces calamari rings and tentacles (4 squid) 1 pinch red pepper flakes 1 tablespoon sliced scallions (on the bias) 10 ounces (about 2 cups) all-purpose flour, plus more for dusting 2 whole large eggs (about 4 ounces) 4 yolks from 4 large eggs (about 2 1/2 ounces) 4 teaspoons squid ink 1 teaspoon kosher salt Instructions: Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside. Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute. Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss. Place in a bowl and finish with another drizzle of oil and serve. For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes. Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes. To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick. Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent. To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.
Miso Rice Cereal Cookies 3 1/4 cups rice cereal, such as Rice Krispies 1/4 cup yellow corn flour 1 1/4 teaspoons kosher salt 1 teaspoon baking soda 2 sticks plus 1 tablespoon unsalted butter, softened 3 tablespoons white miso paste 1 1/4 cups granulated sugar 1 large egg, room temperature 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 2 tablespoons white miso paste 2 1/4 cups confectioners' sugar 1/4 cup plus 2 tablespoons full-fat sour cream A few drops red or other festive food coloring Instructions: For the cookies: Blend 3 cups of the rice cereal in a blender until it turns to powder, about 25 seconds. Transfer the rice cereal powder to a small bowl and add the corn flour, salt and baking soda; mix to combine. Set aside. Add the butter, miso paste and granulated sugar to the bowl of a stand mixer with the whisk attachment. Mix on medium-high speed for 5 full minutes, scraping down the sides with a rubber spatula halfway through. Add the egg and vanilla extract and beat on high for another 5 minutes. Reduce the mixer speed to low and slowly add the rice cereal powder-corn flour mixture. Mix until just fully combined, scraping down the sides of the bowl as needed. Just as you did with the rice cereal mixture, slowly pour the all-purpose flour into the dough. Stir on medium-high speed for 10 seconds. Then, use the spatula to gently fold the dough into itself, making sure to fully incorporate any remaining ingredients. Set aside two 10-by-15-inch (or similar) sheet pans. Layer each pan with a silicone baking mat or parchment paper. Form 12 balls with the dough about the size of a scoop of ice cream. Arrange 6 per sheet pan and use the back of a 1-cup measure to lightly flatten the tops of each cookie. Refrigerate for 1 hour and up to 24 hours covered with plastic wrap. When you are ready to bake your cookies, preheat the oven to 350 degrees F. Bake the cookies for 16 minutes on the middle rack of the oven for even coloring. You will know they are ready when they form slightly crisp, golden edges. Here's a food stylist's trick: when you remove the cookies from the oven, you can use a large round metal cookie cutter or a quart container (larger than the size of the cookies) to mold the outside edges of the cookies to give them a perfect round shape. Let the cookies cool to room temperature. For the glaze: Combine the miso paste, 1 1/4 cups of the confectioners' sugar, 1/4 cup of the sour cream and 2 tablespoons cold water in a blender. Mix on high until you get a smooth and glossy glaze. You may need to scrape down the sides of the blender with a spatula to loosen any remaining confectioners' sugar. Pour the icing into a small bowl and mix in the remaining 1 cup confectioners' sugar with 2 tablespoons sour cream. Combine until no lumps remain. Set the glaze aside. Now, ice and decorate the cookies. For these cookies, I recommend dividing the glaze into two small bowls and adding a few drops of festive food coloring to one bowl. Not all food dyes are created equal, so make sure to read the package instructions before adding the food dye to your glaze. Lightly drizzle the glaze across the cookies. Then, top each cookie with a sprinkle of the remaining rice cereal. Leave the iced cookies uncovered until the glaze dries, 1 to 2 hours.
Slow-Cooker Beef Stew with Carrots and Potatoes 3 sprigs thyme 1/3 cup all-purpose flour 1/4 teaspoon ground allspice Kosher salt and freshly ground white pepper 2 pounds beef stew meat, cut into 1 1/2-inch cubes 1 pound Yukon gold potatoes, peeled and quartered 3 medium carrots, cut crosswise into thirds 1 1-inch piece ginger, peeled and finely chopped 1 clove garlic, finely chopped 2 teaspoons Worcestershire sauce 1 10-ounce can Mexican-style diced tomatoes with green chiles 4 scallions, sliced (optional) Hot sauce, for serving (optional) Instructions: Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
Salad Libre 6 purple potatoes, boiled and diced 6 baby red potatoes, diced and baked (skin on) 2 cups of diced and fried yucca 1/2 cup sliced cooked carrots 1 cup of green diced apple (previously soak in lemon juice to prevent from browning) 3/4 cup of toasted almonds 1/2 cup diced celery 1/4 diced green peppers 1/2 cup of canned corn 1/4 capers 1/4 cup diced red bell peppers. 2 1/2 cup of baked pork, shredded 1/2 cup of diced onion 1/2 cup chopped chives 1 cup chimichuurri (see Note) Salt and pepper to taste Sour orange and cilantro for garnish Instructions: Let any cooked ingredients cool and then combine all the ingredients. Drizzle with more extra virgin olive oil if necessary. Garnish with slices of sour orange and chopped cilantro. Serve and enjoy!
Classic Lemon Bars Vegetable oil, for greasing 1 1/2 sticks unsalted butter, diced 2 cups all-purpose flour 1/4 cup packed light brown sugar 1/2 cup confectioner's sugar, plus more for garnish 1/4 teaspoon salt 4 large eggs, plus 2 egg yolks 2 cups granulated sugar 1/3 cup all-purpose flour, sifted 1 teaspoon grated lemon zest 1 cup fresh lemon juice (from about 8 lemons) Instructions: Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
New England Pot Roast One 3-pound beef chuck roast Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 stalks celery, cut into 2-inch chunks 2 carrots, cut into 2-inch chunks 2 medium onions, cut into 2-inch chunks 1/4 cup all-purpose flour 3 cloves garlic 3 sprigs fresh thyme 2 dried bay leaves 1 sprig fresh rosemary 1/2 cup dry red wine 6 cups beef stock 1 pound red potatoes, cut into 2-inch chunks 1/4 cup yellow mustard 2 tablespoons prepared horseradish, drained Chopped fresh parsley, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate. Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes. Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board. Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using. Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.
Bacon Cheeseburgers with Spicy Mayonnaise 4 slices bacon 1 1/2 pounds ground beef chuck 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 tablespoons Sriracha 1 tablespoon ketchup Vegetable oil, for the grill 4 thick slices cheddar cheese 4 sesame hamburger buns, split Shredded lettuce, for topping Instructions: Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each slice in half. Meanwhile, combine the ground beef, Worcestershire sauce, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form the mixture into four 3/4-inch-thick patties. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation. Combine the mayonnaise, Sriracha and ketchup in a bowl. Brush the grill with vegetable oil. Grill the patties until marked and cooked through, about 3 minutes per side; top each with a slice of cheese during the last minute of cooking and cover to melt. Toast the buns cut-side down on the grill. Serve the patties on the buns; top with the spicy mayonnaise, bacon and lettuce.
Throwdown's Fish Tacos 2 large tomatillo, husked and rinsed and diced 1 ripe Hass avocado, halved, pitted and diced 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it) 2 limes, juiced Extra-virgin olive oil 1/4 cup freshly chopped cilantro leaves Salt and freshly ground black pepper 2 tablespoons red wine vinegar 2 teaspoons chipotle in adobo puree 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced 1/4 cup finely diced red onion 3 cloves garlic, finely chopped 1 tablespoon finely chopped Mexican oregano 3 tablespoons chopped fresh cilantro leaves Pinch salt and freshly ground black pepper 1 cup sour cream or creme fraiche 2 tablespoons canola oil 1 small Spanish onion, chopped 2 very ripe mangoes, halved and flesh chopped *1 habanero, roasted and chopped (See Cook's Note) 1/4 cup rice wine vinegar 1/4 cup water 2 tablespoons clover honey Pinch salt and freshly ground black pepper 1/4 cup lemon juice 1/4 cup orange juice 2 tablespoons Dijon mustard 2 tablespoons clover honey 1/4 cup freshly chopped basil leaves Salt and freshly ground black pepper 1/2 cup canola oil 2 cups finely shredded napa cabbage 2 cups finely shredded red cabbage 1 large carrot, peeled and julienned 3 (8-ounce) red snapper or mahi mahi fillets Canola oil Salt and freshly ground black pepper 1/4 cup reserved dressing, from the slaw 8 (6-inch) flour or corn tortillas Cilantro leaves Instructions: Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving. Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth. Put the sour cream into a medium bowl, add the salsa and stir to combine. Heat the oil in a medium saute pan over high heat. Add the onion and cook until soft, about 3 minutes. Add the mango, *habanero, vinegar and 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes. Transfer to a food processor; add the honey and salt and pepper, to taste, and pulse until smooth. Strain through a mesh strainer into a bowl. Let cool to room temperature before serving. The sauce can be stored, covered, in the refrigerator for 1 week. Bring to room temperature before serving. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish. Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed. Preheat the grill to high or grill pan over high heat. Brush both sides of the fish with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces. Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves...fold and eat.
Old Vermont Cocktail 1 1/2 ounces gin 1/2 ounce grade B pure maple syrup 1/4 ounce freshly squeezed lemon juice 2 dashes bitters, such as Angostura Ice Orange rind Instructions: Combine the gin, maple syrup, lemon and orange juice and bitters in a cocktail shaker. Add some ice and shake a few times. Strain the drink into a martini glass and garnish with the orange rind.
Honey-Mustard Pork Roast with Bacon 1/4 cup Dijon mustard 2 tablespoons whole-grain mustard (recommended: Maille) 2 tablespoons honey 2 garlic cloves, minced 2 tablespoons chopped fresh rosemary leaves 1 (3 1/2-pound) center-cut, boneless, pork loin roast 12 slices bacon (about 1 pound) 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 5 cups (5 ounces) baby arugula Instructions: For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices. For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste. Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.
Cranberry Martini 1-ounce cranberry juice 1/2-ounce Chambord 1-ounce vanilla vodka Fresh cranberries, for garnish Instructions: Combine all the ingredients in a cocktail shaker filled with ice. Shake and serve in a chilled martini glass. Garnish with fresh cranberries skewered on a cocktail skewer.
Brown Butter Striped Bass with Lime and Cilantro Aioli 1 cup mayonnaise 1/2 cup finely chopped fresh cilantro, plus more for serving 1 clove garlic, grated Zest and juice of 1 lime, plus lime wedges, for serving Kosher salt and freshly cracked black pepper Four 6-ounce striped bass fillets, skin on 3 tablespoons unsalted butter Juice of 1 lemon Instructions: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Make the aioli: In a mixing bowl whisk together the mayo, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. (If serving the fish later in the day, let the aioli chill in the refrigerator until ready to serve.) Pat the fish dry with paper towels, then sprinkle with salt. Brush a cast-iron pan with 1/2 tablespoon butter. Place the fish, skin-side down, in the pan and place the pan on the direct heat side of the grill. Cook until the skin is crisp and has released from the pan, 3 to 4 minutes. Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for another minute. Close the lid of the grill and cook until the fish is cooked through, about 3 more minutes. Remove from the grill and spoon the remaining brown butter in the pan over the fish. Serve with the aioli, cilantro and lime wedges.
Turkey Meatballs with Whole Wheat Spaghetti and Tomato Sauce 2 tablespoons olive oil 2 medium onions, chopped 3 celery ribs, chopped 1 red bell pepper, stemmed, seeded and chopped 2 cloves garlic, minced 1 (28-ounce) can crushed tomatoes, with juices Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1 pound ground turkey 1 (10-ounce) package frozen chopped spinach, thawed, excess moisture squeezed-out 1/2 cup quick-cooking (not instant) oatmeal Worcestershire sauce 1/2 cup grated Parmesan cheese, plus more for serving 12 ounces whole wheat spaghetti (recommended: Barilla Plus) Instructions: 1. Bring a large pot of salted water up to boil for the pasta. Heat the oil in a skillet with lid, over medium-high heat. Add the onion, celery, and red pepper and cook, stirring often, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute longer. Transfer half of the vegetables to a large bowl. 2. Add the tomatoes to the skillet and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring often, until thick and pulpy, 5 to 7 minutes. Season with salt and pepper. Transfer to a food processor and process until smooth (or use an immersion blender to puree). Return sauce to the pan. You should have about a quart of sauce. 3. Meanwhile, add the turkey, spinach, oatmeal, and parmesan to vegetables. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 dashes Worcestershire. Mix well and form into 12 large meatballs. (The meatballs can be made several hours in advance and kept covered in the refrigerator). Add the meatballs the sauce, cover and cook, turning once or twice, until meatballs are firm to the touch, about 10 minutes. 4. Cook pasta until al dente, about 12 minutes. Drain well and mix the pasta with about a third of the sauce. Divide evenly among 4 serving bowls and top with meatballs and additional sauce. Serve with grated Parmesan on top.
Slow Cooker Pork Loin One 3 1/2- to 4-pound pork loin 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1/8 teaspoon dried thyme Salt and freshly ground black pepper 1 tablespoon cooking oil 2 cups chicken broth 2 tablespoons fresh lemon juice 1 tablespoon soy sauce 3 tablespoons cornstarch Instructions: Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin. In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm. To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.
Quadruple Illinois Sweet Corn Salad 6 ears corn, husked 1 jalapeno 8 strips cooked bacon, chopped 2 heirloom or garden-fresh tomatoes, seeded and diced One 4-ounce bag fried corn kernels, such as Corn Nuts, roughly chopped 2 tablespoons apple cider vinegar 1 teaspoon sea salt 1/2 teaspoon ground chipotle powder 1 shallot, finely minced 1/4 cup olive oil Instructions: For the salad: Heat a grill to 400 degrees F. Place 3 ears of corn directly on the grill grates, along with the jalapeno. Grill, turning occasionally, until very tender and charred in spots, about 10 minutes. Meanwhile, cut the kernels off the remaining 3 ears raw corn and add to a medium bowl. Set a fine-mesh strainer over a small bowl. Place a raw corn cob upright in the strainer and scrape along the cob using the back of a knife or spoon to extract the milk and remaining corn remnants. Press the corn remnants with a rubber spatula to release even more corn milk, then discard any remnants left in the strainer. Repeat with the remaining raw corn. When the grilled corn and jalapeno are cool enough to handle, cut the kernels from the corn and add to the bowl. Rub the charred skin off the jalapeno, then remove the stem and seeds, cut into small dice and set aside. For the dressing: Add 2 tablespoons of the corn milk to a small bowl, along with the vinegar, salt, chipotle powder and shallot. Slowly whisk in the oil to combine, then add the dressing to the corn and toss gently to combine. Spread the dressed corn on a platter. Arrange the grilled jalapeno, bacon, diced tomatoes and fried corn kernels on top in rows. Serve immediately.
Golden Turmeric Cake 1 tablespoon tahini 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds 3/4 cup all-purpose flour 3/4 cup semolina flour 1 teaspoon ground turmeric 3/4 teaspoon baking powder 3/4 cup superfine sugar Scant 2/3 cup milk 1/4 cup vegetable oil 1 teaspoon orange blossom water Instructions: Preheat the oven to 350˚ F. Use the tahini to \u201cgrease\u201d the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan. In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.
Chicken Korma 1 pound boneless skinless chicken 2 tablespoons vegetable oil 1/2 cup finely chopped onion 1 teaspoon grated fresh ginger 1 to 2 cloves garlic, finely chopped 1 jar (15 ounces) Patak's® Korma Curry Cooking Sauce 1/4 cup chopped roasted cashews for garnish Instructions: Dice chicken into 3/4-inch pieces. Set aside. Heat oil in a heavy skillet on medium-high heat. Add onions and fry until golden brown. Stir in ginger and garlic. Add chicken pieces and fry until chicken starts to turn white, about 5 to 7 minutes. Stir in the simmer sauce and bring to boil. Reduce heat, cover and simmer for about 10 minutes; stir occasionally. Transfer to a serving dish. Garnish with the cashews. Serve with rice or flat bread.
Asparagus and Cheese Popover with Spicy Herb Oil 1 serrano chile, finely diced 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh flat-leaf parsley 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Kosher salt 8 ounces asparagus, trimmed 4 large eggs 1/2 cup whole milk, at room temperature 1/2 cup all-purpose flour Freshly ground black pepper 1 cup coarsely shredded fontina cheese 2 tablespoons butter 1/4 cup grated Parmesan Instructions: For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley. Add in the oil and season with salt and pepper. For the popover: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to heat. Prepare an ice bath in a large bowl and line a plate with paper towels. Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate. Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese. Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes. Remove the pan from the oven. Sprinkle the remaining fontina and the Parmesan on top, and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately.
Spicy Spring Roll 3 tablespoons chopped ginger 2 tablespoons chopped garlic 3 tablespoons chopped green onion 1 tablespoon hot bean paste or red chili paste 1 tablespoon vegetable oil 1 cup fresh bean sprouts 1 cup grated carrot 1 cup finely sliced Savoy cabbage 1 red pepper, julienned 5 shiitake mushrooms, julienned 3 tablespoons mirin (Japanese rice wine) 1 tablespoon hoisin sauce 1/4 cup soy sauce 12 spring roll wrappers 1cup peeled, grated cucumber 3 tablespoons chopped cilantro Oil, for frying Instructions: In a very hot wok briefly saute the ginger, garlic, green onion, and chili paste in the oil. Add the bean sprouts, carrots, Savoy cabbage, red pepper, and mushrooms and cook at high heat until vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let rest in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrapper one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the 3 corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towel and serve with your favorite dipping sauce.
Praline Bacon 1 pound thick cut bacon 2 1/2 ounces light brown sugar, about 6 tablespoons 1 1/2 ounces pecan halves Instructions: Heat the oven to 400 degrees F. Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes. Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped. Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes. Cool on the rack for 10 minutes before serving.
Mushroom and Epazote Soup 8 tablespoons (1 stick) unsalted butter 1 large onion, chopped 1 leek, white and light green parts only, washed and thinly sliced 2 medium celery ribs, washed and thinly sliced 3 garlic cloves, thinly sliced 1 pound oyster mushrooms, cleaned and finely chopped 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup dry white wine 2 quarts Vegetable Stock, recipe follows, or water 1 tablespoon dried epazote or 2 to 3 sprigs fresh epazote (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint) 1 1/2 cups milk 1/2 cup sour cream Juice of 1 lime, for garnish Crisply fried julienned leeks, for garnish (optional) 2 tomatoes 1 onion, peeled 1 leek, trimmed and washed 2 shallots, peeled 4 garlic cloves, peeled 2 celery ribs, washed 1 carrot, trimmed and peeled 1 gallon water 1 small bunch parsley 1 teaspoon dried thyme 2 bay leaves 3 whole cloves garlic 2 tablespoons cracked black pepper 1 parsnip, trimmed and scrubbed (optional) 2 tablespoons salt, to taste 1 fennel bulb (optional) Instructions: Melt the butter in a large saucepan or stockpot over medium-high heat. Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes. Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the vegetable stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes. Transfer to a food processor or blender and puree until smooth. Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil. Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired. Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard and impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.
Pork Braciole 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh Italian parsley 1 teaspoon lemon zest 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes 1/4 cup olive oil Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded 6 slices provolone cheese 1/2 cup dry white wine One 25-ounce jar marinara sauce Instructions: In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine. Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Glazed Salmon with Dried Cherry Saffron Rice 1/4 cup cranberry juice concentrate 2 tablespoons balsamic vinegar 2 tablespoons cherry preserves 4 salmon fillets, approximately 6 ounces each 1 teaspoon salt-free citrus herb seasoning (recommended: Spice Islands) Orange slices Toasted slivered almonds, for garnish 2 cups low-sodium chicken stock (recommended: Swansons) 2 cups instant rice (recommended: Uncle Ben's) 1 pinch salt 1 pinch pepper 1 pinch saffron threads 3 tablespoons dried cherries Instructions: Preheat broiler. Line a baking sheet with foil and place in broiler. In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside. Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes. Serve glazed salmon fillets hot garnished with almonds. In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron. Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and cherries. Serve hot.
Crepes with Cheese and Raisins 3/4 cup flour 1 teaspoon sugar Pinch salt 3 eggs 1 tablespoon melted unsalted butter 1 1/2 cups milk 3/4 cup sugar 1 lemon, zested 2 cups farmer cheese (a dry cottage cheese) 1/2 cup unsalted butter 4 eggs Pinch salt 3/4 cup creme fraiche or sour cream 3/4 cup raisins 1 teaspoon vanilla extract 2 eggs 3/4 cup sugar 3 cups heavy cream Apricot marmalade, storebought Instructions: Prepare the crepes: In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain. Heat a 7-inch crepe pan or non-stick omelet pan and melt 1 teaspoon butter over moderate heat. Pour in 2 or 3 tablespoons of batter. Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula. Remove when golden brown on both sides. Continue until all the batter is used. In a food processor, combine sugar and lemon zest and process until lemon zest is minced. Add the cheese, butter, 1 egg, and a pinch of salt. Process until cheese is smooth. With the motor running, add the remaining eggs through the feed tube, one at a time. Add creme fraiche and process just to combine. Transfer to a bowl and stir in raisins and vanilla. Refrigerate for 2 hours or overnight. Make the glaze: Whisk together eggs and sugar. Whisk in heavy cream. Reserve. Preheat oven to 375 degrees F. Butter individual gratin dishes. Place about 2 tablespoons of filling in each crepe and roll to enclose. Arrange two or three crepes in each gratin dish. Pour glaze over crepes and bake until lightly browned, about 30 minutes. Serve in gratin dishes directly from the oven. Top with apricot marmalade.
Hawaiian Hurricane Ice 2 ounces guava juice 2 ounces orange juice 2 ounces pineapple juice 2 ounces black rum, such as Captain Morgan's 1 ounce simple syrup Pineapple spear, for garnish Instructions: In a large glass with ice, stir together the guava juice, orange juice, pineapple juice, rums and simple syrup. Pour into a hurricane glass. Garnish with a pineapple spear.
Sazon 1 whole garlic head 1 tablespoon oregano 3/4 cup white distilled vinegar 1 whole onion, whatever kind you prefer 2 whole green bell peppers 1 whole red bell pepper 1/2 cilantro stalk Instructions: Chop up the ingredients and put everything in the blender or food processor until it is blended.
Southern Fried Lobster and Shrimp Skewers 2 cups oil, for frying 4 (6 1/2-inch) rosemary sprigs 2 eggs 1 cup all-purpose flour 3 tablespoons Cajun seasoning Salt 1 teaspoon freshly ground black pepper 8 large shrimp 4 ounces lobster meat Instructions: Preheat oil to 325 degrees F. Remove leaves from the rosemary 5 inches from base of stem to make skewers. Whip the eggs in a small bowl. In a another bowl, combine the flour, Cajun seasoning, salt, and freshly ground black pepper. On each skewer, place 2 shrimp, 1-ounce lobster meat, and 2 shrimp. Repeat this for all skewers. Roll each skewer in seasoned flour, then egg, then flour again and repeat this on each skewer twice, making sure to only coat the lobster and shrimp. Check temperature on oil and begin frying. Fry each skewer for 4 to 5 minutes or until batter is golden brown. Serve.
\Mind Blowing\ Turkey Sandwich 1 pint grape tomatoes 2 tablespoons olive oil 1/4 teaspoon kosher salt 2 cloves garlic, smashed and peeled 2 sprigs fresh basil, torn 1/2 cup mayonnaise 1/4 cup whole-grain mustard 8 slices rye bread 8 small leaves butter lettuce 8 ounces thinly sliced roasted turkey breast 8 cornichon pickles Instructions: For the tomatoes: Preheat the oven to 400 degrees F. On a small rimmed baking sheet, spread the tomatoes, olive oil, salt, garlic and basil. Toss well to coat. Roast until the tomatoes are popped and beginning to brown, about 25 minutes. Allow to cool slightly. For the spread: Mix together the mayonnaise and mustard in a small bowl. For the sandwich: Lay out the bread and spread the mayonnaise-mustard mixture on each slice. Working 2 slices at a time, place 2 lettuce leaves on one slice and about 6 roasted tomatoes on the opposite slice. Ribbon 3 slices of turkey on the lettuce. Place the 2 halves together and secure with 2 toothpicks with a cornichon on each one. Continue with the remaining ingredients. Cut in half before serving.
French Toast Casserole with Brown Sugar-Walnut Crumble 1 tablespoon unsalted butter, softened, for the casserole dish 1 loaf Italian-style bread, cut into 18 half-inch-thick slices (about 1 pound) 6 large eggs 1/3 cup granulated sugar 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon Kosher salt 2 cups whole milk 1 cup heavy cream 3/4 cup packed light brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Kosher salt 1 stick unsalted butter, cut into cubes 1 cup chopped walnuts Instructions: For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly. Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12. Position an oven rack in the center of the oven, and preheat to 350 degrees F. For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter. Mix in the walnuts. To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top. Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot.
BLC (Bacon, Lettuce and Cucumber) with Spicy Cumin-Mint Mayo 1 pound thick-sliced bacon 2 tablespoons ground cumin 1 tablespoon ground coriander 1 teaspoon minced fresh garlic 11/2 cups prepared mayonnaise 1 big handful fresh mint leaves Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 8 slices country white bread 1 English cucumber, sliced 1/4-inch thick 1/2 head iceberg lettuce, sliced thin Instructions: In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste. Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!
Linguine Crab 1 fennel bulb Extra-virgin olive oil 1 garlic clove, peeled and finely chopped 1 tablespoon fennel seeds, crushed 2 dried chilis, crumbled About 14 ounces (400 grams) crabmeat 1 lemon, zest grated and juiced About 11.5 ounces (320 grams) linguine Instructions: Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops. Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab. Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary. Serve with olive oil.
Berries and Jam Milkshakes 2 cups whole, hulled frozen strawberries (10 ounces) 1 1/2 cups whole milk 1 cup good vanilla ice cream, such as Haagen-Dazs (see Cook's Note) 7 ounces 5% plain Greek yogurt, such as Fage 1 (6-ounce) package fresh raspberries, plus extra for garnish 1/2 cup good strawberry preserves, such as Tiptree 1 tablespoon raspberry liqueur (optional) Instructions: Place the strawberries and milk in a blender and blend on high until combined. Add the ice cream, yogurt, raspberries, strawberry preserves, and liqueur, if using, and blend on high until smooth. Pour into glasses and garnish each drink with a few raspberries. Serve ice cold.
Raspberry Jazz Spinach Salad 1 bunch fresh spinach 1 avocado, peeled, pitted and sliced 1/4 cup chopped red onion 1/2 cup raspberries 1/4 cup seeded and finely chopped jalapenos 1/4 cup balsamic vinegar 1 tablespoon pine nuts (can be substituted with slivered almond or walnuts) Note: Raspberry Jazz can be substituted for the raspberries and jalapenos Instructions: Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.;
Gin Rickey 1 1/2 ounces gin 1/2 lime, juiced Sparkling water Lime wedge, for garnish Instructions: Fill a highball glass with gin, lime juice and ice. Fill to top with sparkling water. Garnish with wedge of lime.
Mafe (Peanut Butter Stew) 2 tablespoons peanut oil 1 large onion, minced 2 pounds lamb stew meat, cut into 1 1/2-inch pieces 1/2 cup creamy peanut butter 1 1/2 cups cold water 1/3 cup tomato paste 2 cups hot water 4 large carrots, scraped and cut into 1-inch pieces 3 sprigs fresh thyme 2 bay leaves Salt and freshly ground black pepper, to taste Instructions: Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides. In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.
Grilled Chicken with an All-purpose Marinade 4 shallots, quartered 1 large onion, cut into large dice 3 garlic cloves, roughly chopped 1 bunch cilantro, leaves picked 1 bunch parsley, leaves picked 6 bay leaves 12 black peppercorns 1 tablespoon dry oregano 1 cup white vinegar 4 cups salad oil Salt 2 boneless chicken thighs, skin on 2 chicken legs, skin on 2 chicken breasts with frenched wing bone, skin on Instructions: Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.
Fruit Leather Filet Mignon 4 (6 to 8 ounce) filet mignon medallions 4 fruit leathers in stone fruit or mixed berry Salt and pepper 1 tablespoon brown sugar 1 teaspoon cinnamon 2 tablespoons Worcestershire sauce Instructions: Dip the steaks in the Worcestershire sauce and season with cinnamon, sugar, salt, and pepper. Cut out circles with the fruit leather (using a cookie cutter) to match the size of the steak. Put the fruit leather on top of the steak and bake at 375 degrees F for about 18 to 20 minutes. This is best served with a stuffing that matches the fruit leather chosen...like an apricot corn bread stuffing.
Lime Toasted Nuts 1/2 cup almonds 1/3 cup pecans\u202f 1/3 cup raw pine nuts\u202f 1 lime, halved 1 tablespoon tamari (for gluten-free) or soy sauce Pinch of sea salt\u202f Instructions: Put the nuts in a pan over medium heat and toast, tossing continually until they are golden brown, 3 to 4 minutes. Watch them carefully so they don't burn. Squeeze over the lime juice and drizzle on the tamari or soy sauce. Sprinkle with a small pinch of sea salt. Mix well with a wooden spoon to coat evenly. Cook off the liquid, tossing and stirring occasionally, 1 to 2 minutes. Tip into a serving bowl. Or store the cooled nuts in an airtight container for up to 1 week.
Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons instant espresso 1 teaspoon baking soda 1/2 teaspoon salt 8 ounces (2 sticks) butter, at room temperature, cut into small pieces 3/4 cup dark brown sugar, firmly packed 3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 8 ounces coarsely chopped bittersweet chocolate (pieces about the size of large chocolate chips) 1 1/2 cups coarsely chopped unsalted macadamia nuts 1 quart coffee ice cream Instructions: In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined. Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside. Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper. Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it. Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.
Greek Meatballs with Beef, Veal and Lamb 1/2 pound each (1-1/2 pounds total) ground beef, veal, and lamb, mixed. 1 large onion, chopped 3/4 cup chopped parsley 1/2 cup bread crumbs 3 tablespoons chopped fresh oregano, or 1 1/2 tablespoons dried 1 teaspoon garlic powder 1 large egg 1/4 cup milk All-purpose flour Instructions: In a large bowl, combine all ingredients except flour. Blend thoroughly with your hands. Form into 1-inch meatballs, roll in flour to coat, and place on dish. Spray a large skillet lightly with non-stick cooking spray. Heat over medium heat. Cook meatballs 5-6 minutes until cooked through, turning to brown evenly. Serve immediately with a large Greek salad.;
Rolled Beef with Artichoke Stuffing 1/2 pound ground veal 1/2 pound ground pork 1/2 pound prosciutto, diced 1/2 cup diced Asiago cheese (2 ounces) 1/2 cup diced fontina cheese ( 2 ounces) 6 cloves garlic, minced 1/2 cup chopped fennel 2 cups marinated artichokes, cut into 1-inch pieces(reserve oil in jar) 1/2 cup coarsely chopped Italian parsley 1/2 cup minced fresh sage leaves 1 egg ,beaten1 tablespoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 to 2 pounds flank steak 2 hard-cooked eggs 1/2 cup dry red wine Instructions: In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well. Trim excess fat from flank steak and pound to approximately 1/8 - thickness.(This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in. Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.
Margaret's Hot Bandanas 1 (7-ounce) jar pitted Kalamata olives, drained and sliced 1 1/2 cups diced, peeled white onion 1 pound ripe beefsteak tomatoes, chopped 1/2 pound mozzarella cheese, diced (about 1 1/2 cups) 1 cup grated Parmesan cheese 2 cloves pressed garlic 2 teaspoons salt 1/4 teaspoon pepper 2 teaspoons dried basil 1/4 cup wine vinegar 1/3 cup olive oil 10 hard rolls 3 tablespoons soft butter 3 fresh basil leaves Instructions: Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside. Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled out bread can be saved to make bread crumbs later. Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake in a 350 degree oven for 20 to 25 minutes.
Turkey Cordon Bleu Stuffed with Ham, Roasted Green Chiles and Brie 6 poblano chiles 1 pound Brie cheese, skin on, sliced into thin planks 1 1/2 cups grated Monterey Jack cheese Three 2-pound turkey breasts, boneless Kosher salt and freshly ground black pepper Vegetable oil 15 thin slices cooked deli ham Honey Mustard Sauce, recipe follows, optional 2/3 cups honey 1/2 cup Dijon mustard Instructions: For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they \sweat,\ making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use. For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the \spine\ of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper. Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper. Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes. Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top. Combine the honey and mustard and mix well.
Harira: Moroccan Chickpea Stew with Chicken and Lentils 1/4 pound dried chickpeas 3 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup diced onions 1/2 cup diced celery 2 teaspoons ground ginger 2 teaspoons turmeric 1 teaspoon ground black pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 (28-ounce) can diced tomatoes and their juices 1 1/2 quarts rich chicken stock 1/4 pound dried green lentils 1/2 cup long-grain rice 1/2 cup chopped fresh cilantro leaves 2 tablespoons chopped fresh parsley leaves 2 teaspoons fresh lemon juice Cilantro sprigs, for garnishing Instructions: Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside. Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour. Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes. Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
Beef Tenderloin Crostini 2 pounds beef tenderloin, trimmed and tied 3 tablespoons olive oil Kosher salt and freshly ground black pepper 2 baguettes, cut into twenty 1/2-inch-thick slices total 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup sour cream 1/4 cup applesauce 2 tablespoons horseradish 2 tablespoons mayonnaise 2 tablespoons breadcrumbs 2 tablespoon minced chives Kosher salt and freshly ground black pepper Watercress leaves, for garnish Instructions: For the beef tenderloin: Preheat the oven to 500 degrees F. Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat. Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice. For the crostini: Turn down the oven temperature to 400 degrees F. Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes. For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper. To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.
Chicken Mole 1 (4-pound) chicken, cut into pieces 1 medium white onion, peeled and quartered 5 cloves garlic, peeled and smashed 1 sprig oregano 1 sprig thyme Cilantro stems 1/2 teaspoon black peppercorns Steamed white rice or Mexican rice, accompaniment Chopped cilantro leaves, for garnish Corn Tortillas, accompaniment 4 dried ancho chiles, stemmed, seeded, and deveined 4 dried mulato chiles 4 pasilla chiles 1 quart chicken stock, reserved from poaching chicken, above 5 tablespoons vegetable oil, divided 2 tablespoons sesame seeds 2 tablespoons shelled unsalted peanuts 1 medium white onion, cut into large dice 3 cloves garlic, crushed 1/2 cinnamon stick, broken into pieces 3 black peppercorns 2 whole cloves 1/2 teaspoon coriander seeds 1/2 corn tortilla, torn into small pieces 2 ounces Mexican chocolate or unsweetened chocolate, chopped 3/4 teaspoon salt Instructions: In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole. In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend. In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste. To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
Bangers and Mash 2 pounds fresh veal or chicken sausages (8 large sausages) 2 pounds Yukon Gold potatoes, peeled and diced Kosher salt 4 tablespoons (1/2 stick) unsalted butter, diced 4 ounces creme fraiche 1/2 cup whole milk 2 teaspoons Dijon mustard 2 teaspoons whole-grain or coarse mustard 1 teaspoon dry mustard 1 teaspoon freshly ground black pepper Fresh parsley, for garnish Instructions: Preheat the oven to 425 degrees F. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.
Warm Fruit Compote of Cherries, Orange and Cranberries Over Vanilla Ice Cream 1 (15-ounce) can pitted cherries 1 orange, zested and juiced 1/4 cup dried sweetened cranberries 1 pint vanilla ice cream Ginger snaps, vanilla wafers or cinnamon sugar cookies, to garnish Instructions: In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies. Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump.
Grilled Spiced Chicken and Plums 8 skin-on chicken drumsticks (about 1 1/2 pounds) 1 1/4 teaspoons ground allspice Cayenne pepper, to taste Kosher salt and freshly ground black pepper 2 cloves garlic, grated 3 tablespoons plus 1 teaspoon extra-virgin olive oil Juice of 1 lemon 2 plums, halved and pitted 2 tablespoons honey 1 bunch broccoli, cut into florets 1/4 cup sliced almonds 1/2 cup plain low-fat yogurt Instructions: Preheat a grill to medium. Season the chicken with 1 teaspoon allspice, 1/4 to 1/2 teaspoon cayenne, and salt and black pepper to taste; transfer to a large bowl and toss with 1 garlic clove, 2 tablespoons olive oil and half of the lemon juice. Toss the plums with 1 teaspoon olive oil, the remaining 1/4 teaspoon allspice and a pinch each of cayenne and salt in another large bowl. Grill the chicken, turning occasionally, until marked, 10 minutes. Cover and continue grilling until cooked through, 15 to 20 minutes. (Move the chicken to a cooler part of the grill if it's getting too dark.) Grill the plums, flipping, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter; brush the chicken with the honey. Meanwhile, bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; pat dry and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil and the almonds; season with salt and black pepper and toss to coat. Whisk the yogurt with the remaining grated garlic and lemon juice in a small bowl; season with salt. Serve the chicken with the plums and broccoli; spoon the yogurt sauce over the broccoli.
Fire-Grilled Corn on the Cob 4 ears of corn 1 cup sour cream 1 cup heavy cream 1 teaspoon salt 4 tablespoons butter, melted 4 tablespoons grated Parmesan 1 teaspoon paprika Instructions: For Crema Sauce: Mix sour cream, heavy cream and salt in a medium bowl. Set aside. For Corn on the Cob: Clean and oil your grill grates. Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product. Place ears of corn on the grill with a low-heat. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature. While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine. Take corn off the grill and brush each one with melted butter. Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!
Rye Spaetzle 1 cup whole milk 1 tablespoon sour cream 1 tablespoon Dijon mustard 1 tablespoon finely sliced chives 1 teaspoon toasted caraway seeds, ground in a spice mill 4 large eggs Kosher salt 2 cups all-purpose flour 1 cup rye flour 8 tablespoons unsalted butter 1/2 teaspoon freshly ground nutmeg Freshly cracked black pepper Instructions: In a mixing bowl, whisk together the milk, sour cream, mustard, chives, caraway, eggs and 1 teaspoon salt. With a wooden spoon, mix in the all-purpose and rye flours. Cover and let the batter rest for 1 hour. Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. Bring a large pot of salted water to a boil. Place a perforated pan on top of the pot or use a spaetzle maker and push the batter through the holes, letting the spaetzle drop down into the boiling water. Cook until the spaetzle floats, about 2 minutes, then another 1 to 2 minutes more. As the spaetzle is cooking, place a sauté pan on the grill. Add the butter and allow it to melt. Add a 4-ounce ladle of spaetzle water along with the spaetzle and toss to combine. Season with the nutmeg and salt and pepper to taste.
Ancho Chile Honey Basted Quail 1 dried ancho chile 1 cup hot water 1 chopped garlic clove 1/8 cup honey 1 teaspoon kosher salt About 12 semi-boneless quail (1 or 2 per person) Instructions: Soak ancho chile in 1 cup of hot water for 30 minutes. Preheat grill to medium-high. Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth. Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes. Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.
White Chocolate Chip Cookies 1 1/3 cups all-purpose flour (see Cook\u2019s Note) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 2/3 cups packed light brown sugar 1/4 cup granulated sugar 1 large egg 2 teaspoons pure vanilla extract One 12-ounce bag white chocolate chips 2 teaspoons flaky sea salt Instructions: Sift the flour, baking powder, baking soda and kosher salt into a large bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.) Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight. Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt. Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
Cilantro-Aperol Cosmo 1/4 cup plus 2 tablespoons torn fresh cilantro 3 tablespoons sugar 1/2 ounce fresh lime juice, plus 1 wedge for the glass 1 1/2 ounces vodka 1 ounce Aperol 1/2 ounce cranberry juice Instructions: Pulse 2 tablespoons cilantro and the sugar in a mini food processor until very finely chopped; transfer to a small plate. Rub the rim of a chilled martini glass with the lime wedge, then dip in the cilantro sugar to coat. Muddle the remaining 1/4 cup cilantro and the lime juice in a shaker with the handle of a wooden spoon. Add the vodka, Aperol and cranberry juice, fill with ice and shake well. Strain into the prepared glass.
Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache 6 ounces semisweet chocolate, chopped 6 ounces heavy cream 2 tablespoons maple syrup 1 cup very cold heavy cream 2 teaspoons sugar 1/4 teaspoon cinnamon 4 large eggs 2 large egg yolks 1/4 cup sugar 1/4 cup best-quality Dutch-process cocoa powder 1/2 teaspoon ground cinnamon 1 1/2 cups milk 1/2 cup heavy cream 2 teaspoons pure vanilla extract 1/8 teaspoon pure almond extract 1/2 cup chilled ganache, from above Eight 1/2-inch slices day-old challah or brioche 4 tablespoons (1/2 stick) unsalted butter 4 tablespoons canola oil Instructions: For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place. For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast. For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet. Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish. Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches. If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.
Spaghetti with Pecans and Radicchio Kosher salt 8 ounces dried spaghetti 4 ounces pancetta, diced 3 cloves garlic, chopped 1/2 cup chopped pecans 1/2 teaspoon crushed red pepper flakes 1/2 cup chicken broth 1/4 cup white wine 1 tablespoon unsalted butter 1/2 cup grated Parmesan 1 small head radicchio, chopped 2 tablespoons chopped parsley Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid. Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese. Add the cooked pasta to the skillet and toss to coat. Stir the reserved pasta water into the sauce if needed to thin out the sauce slightly. Stir in the radicchio and parsley.
Beef Filets with Ancient Grains & Kale Salad 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each) 1/4 plus 1/8 teaspoon cracked black pepper, divided Salt 3 cloves garlic, minced, divided 1 cup reduced-sodium beef broth 1/2 cup pearlized farro 1 cup thinly sliced kale 1/4 cup dried sweetened cranberries or cherries 2 tablespoons sliced almonds 2 teaspoons fresh lemon juice Instructions: 1) Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. 2) Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired. 3) Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 4) Season steaks with salt. Serve with farro mixture.
Pan-Seared Striped Bass with Thai Red Curry Sauce and Spicy Eggplant 4 tablespoons vegetable oil 1/2 medium red onion, sliced 3 medium Japanese eggplants, medium dice 2 cloves garlic, chopped 1-inch piece ginger, peeled and grated 1 bird's eye chile, cut in half and seeds removed 1/2 teaspoon kosher salt 1/2 cup chicken stock 2 tablespoons fish sauce 1 teaspoon chili paste 2 tablespoons finely chopped fresh cilantro 2 tablespoons thinly sliced fresh Thai basil (chiffonade) Vegetable oil, for the pan Two 5- to 6-ounce skin-on striped bass fillets Kosher salt 3 scallions, cut on the bias (whites and greens separated) 2 cloves garlic, chopped 1-inch piece ginger, peeled and grated 1 cup coconut milk 1/2 cup chicken stock 3 tablespoons palm sugar 2 tablespoons fish sauce 1 tablespoon red curry paste 4 kaffir lime leaves 1 lime, zested and juiced 2 tablespoons chopped peanuts 1 teaspoon finely chopped fresh cilantro 1 teaspoon thinly sliced fresh Thai basil (chiffonade) Instructions: Preheat the oven to 375 degrees F. For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving. For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes. For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens. For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.
Bourbon and Smoked Cider 2 cups sugar 2 cups water 6 apples, any kind One 750-milliliter bottle Kentucky bourbon 9 ounces fresh lemon juice Handful of sage leaves Instructions: For the apple cider syrup: In a small saucepan over medium heat, combine sugar and water. Bring to a simmer and stir to dissolve the sugar. Turn off heat and set syrup aside. Heat a grill to high heat. Core and cut the apples into 1/2-inch-thick slices on the equator (leave skin on). Grill apples 4 for 5 minutes on each side. Place apples in a high-speed blender with the syrup. Blend until smooth. Strain and set aside. (Apple cider syrup will last in the refrigerator for up to 14 days). For the cocktail: Fill a large pitcher with ice. Add the bourbon, lemon juice and 9 ounces of the apple cider syrup. Stir and pour into tall Collins glasses filled with ice. Garnish each drink with a sage leaf.
Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream 6 quarts half-and-half 2 vanilla beans 48 egg yolks 1 3/4 pounds granulated sugar 2 bananas, roasted 2 1/2 cupS all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 7 ounces unsalted butter 3/4 cup granulated sugar 1/3 cup dark molasses 2 tablespoons cold coffee 1 tablespoon powdered ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2 cups pasteurized yolks 6 cups whole milk 2 cups hreavy cream 1 1/2 cups sugar 8 ounces milk chocolate 1 vanilla bean Instructions: To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled. To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix. Preheat the oven to 375 degrees F. Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes. To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath. To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.