Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Blackberry Gin Fizz Float 1 pint blackberries 2 tablespoons sugar 1 tablespoon water 1/2 cup roughly chopped mint leaves 8 ounces gin 1/4 cup fresh lime juice Ice, for serving 24 ounces ginger ale 1 pint blackberry sorbet or vanilla ice cream Instructions: Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes. Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes. Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream.
Macaroni and Cheese My Way 18 pieces extra-large shell pasta 2 tablespoons extra-virgin olive oil 1 cup tasso ham or bacon 5 large shallots, minced 1 clove garlic, mined 1 1/2 tablespoons all-purpose flour 1 cup white wine 2 cups cream 1 cup grated fontina 1/2 cup grated sharp Cheddar 2 tablespoons grated Parmesan 18 medium to large shrimp, peeled and deveined 2 cups gently packed spinach Kosher salt and ground white pepper Hot pepper sauce, to taste (recommended: Tabasco) 1/2 cup bread crumbs 1/4 cup chopped Italian parsley leaves Instructions: Preheat broiler. Bring a large post of water to a rolling boil, add pasta shells and cook al dente, according to package instructions. Meanwhile, in a large skillet, add the olive oil and tasso or bacon, cook until just crisp, then add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine, reduce until almost dry. Add the cream, bring to a simmer until the sauce coats the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir in the cheeses, shrimp and spinach. Gently stir until cheese is melted, spinach is wilted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste. Season with hot sauce, to taste. Drain the pasta, making sure to shake all of the water off and out of the shells. In a large flameproof baking dish, place drained shells. Add the cheese and shrimp mixture and gently fold into the pasta. Sprinkle with the bread crumbs and chopped parsley. Place under the broiler until the breadcrumbs are toasted about 2 to 3 minutes.
Peanut Butter and Chocolate Eggs 6 ounces milk chocolate, chopped (about 1 cup) 1/2 cup smooth peanut butter 1/4 cup confectioners' sugar 1 tablespoon unsalted butter, at room temperature 5 saltine crackers, finely crushed Pinch of kosher salt Instructions: Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use. Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat. Meanwhile, put the peanut butter, confectioners' sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined. Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes. Wrap the seam of each egg with a pretty ribbon bow.
Grilled Mac and Cheese With Pulled Pork 1 stick unsalted butter, softened 6 tablespoons mayonnaise 4 cups prepared macaroni and cheese, warmed 2 onions, thinly sliced Kosher salt and freshly ground pepper 1 cup barbecue sauce 2 cups prepared pulled pork 8 slices buttermilk or white bread 12 slices sharp cheddar cheese (about 6 ounces) Instructions: Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside. Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper. Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes. Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up. Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.
Smoky Chili Beer Margarita 1 fresh Fresno chile, thinly sliced into rounds 2 limes 1/2 teaspoon dehydrated lemon peel, optional Kosher salt 1 teaspoon granulated sugar 2 ounces (4 tablespoons) tequila 1/2 cup club soda 2 dashes of cayenne pepper 4 small drops liquid smoke One 12-ounce bottle Mexican beer 1 Persian or kirby cucumber, quartered lengthwise Instructions: Cut 1 lime into wedges. Squeeze the juice from the second lime and set aside. Mix the dehydrated lemon peel if using with 1 tablespoon salt in a small shallow bowl and set aside. Wipe the rims of 2 glasses with a lime wedge to moisten. Dip the rim of each glass into the lemon-salt mixture to evenly coat. Place 1/2 teaspoon sugar in each glass. Add 5 slices Fresno chile to each glass. Using the end of a wooden spoon, muddle the sugar and chile together. Fill each glass with ice. Pour 1 ounce (2 tablespoons) of tequila into each glass. Top each with 1/4 cup club soda, 1 tablespoon lime juice, a dash of cayenne pepper and 2 small drops of liquid smoke. Stir gently to combine. Top each glass with 1/2 bottle of beer. Garnish each with 1 cucumber spear and 1 lime wedge. Reserve remaining cucumber and lime for another use. Serve immediately.
Apple-Blackberry Galette 1 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar, plus more for sprinkling 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice 3 tablespoons unsalted butter 3 Golden Delicious apples (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick slices 1/3 cup plus 2 tablespoons sugar 1/4 teaspoon ground ginger 2 cups blackberries (about 10 ounces) 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 1/4 teaspoon finely grated lemon zest 2 tablespoons apple jelly Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes. Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.
Chocolaty-Peanut Butter Encrusted Rum Cake 1/4 cup chopped pecans 1/4 cup water 1 1/2 -ounce milk chocolate candy bar 4 eggs 1/2 cup oil 1 package yellow cake mix with pudding in the mix 1 3/4 -ounce package instant vanilla pudding 1/2 cup light rum 1 stick butter 1/2 cup sugar 1/2 cup light rum 1/4 cup water 1/4 cup crushed peanut butter crunch candy bar (recommended: Butterfinger) 4 -ounces milk chocolate candy bar 1/8 cup half-and-half 1 tablespoon butter 1/4 cup water 1/4 cup chocolate syrup 1/4 cup crushed peanut butter crunch candy bar (recommended: Butterfinger) Instructions: Preheat oven to 325 degrees F. Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan. Sprinkle chopped pecans onto the buttered pan. To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum. Mix well. Pour batter in bundt pan and cook for 50 to 60 minutes. To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top. Pour glaze over top of cake, saturating evenly. Use all of the glaze. Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight. To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides. Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides. Serve.
Blueberry Walnut Salad Dressing 2 tablespoons white miso 2 tablespoons Champagne wine vinegar 1/4 cup fresh orange juice 1 teaspoon chopped fresh thyme leaves 4 cloves garlic, minced 2 cups blueberries, washed 1/4 cup walnuts, halved and toasted 1/4 teaspoon fresh ground black pepper Instructions: Place everything in a blender and blend until smooth. Place in a sealable container and use right away or refrigerate for no more than 2 days.
Sugar and Spice Butternut Squash 2 packages (8 ounces each) prepared cut butternut squash, Earth Exotic 1 tablespoon butter, melted 1 tablespoon brown sugar, C&H 1/4 teaspoon cayenne pepper, McCormick 1/2 cup cranberry-walnut salad dressing, Newman's Own Instructions: Makes 4 servings 1. Preheat oven to 375degreesF. Line a baking sheet with aluminum foil; set aside. In a medium bowl, stir together squash, melted butter, brown sugar, and cayenne pepper until well combined. Transfer to prepared baking sheet. Bake in preheated oven for 20 to 30 minutes or just until tender. Serve warm.
Shrimp Mashed Potatoes 2 pounds medium-size Yukon gold potatoes, peeled and diced 6 tablespoons unsalted butter, at room temperature 2 cloves garlic, peeled 1 tablespoon plus 1 teaspoon kosher salt 1/4 to 1/2 cup half-and-half, at room temperature 2 small lemons, zested 2 1/2 teaspoons chopped fresh chives 2 1/2 teaspoons chopped fresh Italian parsley 2 1/2 teaspoons chopped fresh thyme 1/2 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 12 ounces medium shrimp (about 30 per pound), peeled and deveined 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat. For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes. Transfer to a bowl and serve.
Ranch Chicken Tacos 4 boneless, skinless chicken breasts 1 1/2 teaspoons ground cumin 1 teaspoon chili powder 1/2 teaspoon crushed red pepper 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 1/4 cup vegetable oil 6 small corn tortillas 6 small flour tortillas Avocado Lime Crema, recipe follows Basic Brown Beans, recipe follows Grilled Mini Peppers, recipe follows Mango de Gallo, recipe follows Salsa Diablo, recipe follows 2 avocados 1 cup chopped fresh cilantro 1 cup sour cream 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Zest and juice of 2 limes 4 cups dried pinto beans, rinsed 2 tablespoons chili powder Kosher salt and freshly ground black pepper 12 red and yellow mini peppers 3 jalapenos, seeded and finely diced 3 Roma tomatoes, diced 1 large red onion, diced Two 15-ounce cans diced mangoes, drained 2 cups chopped fresh cilantro Juice of 1 lime 1/2 teaspoon salt Two 10-ounce cans diced tomatoes with green chiles, such as Rotel One 28-ounce can whole tomatoes in juice 1/2 cup fresh cilantro leaves 1/4 cup chopped onion 1 clove garlic, minced 1 habanero chile, seeded and chopped 1 jalapeno, quartered and sliced thin (with seeds and membrane) 1 canned chipotle in adobo sauce 1 teaspoon hot sauce 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon sugar Juice of 1 lime Instructions: Preheat the oven to 350 degrees F. For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat. Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil. For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar. Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar. Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar. Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar. Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing. In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
Grilled Pimento Cheese Sandwich 1 1/2 cup shredded best-quality sharp Cheddar 1/2 cup real mayonnaise, plus more for grilling 1 (4-ounce) jar chopped pimentos, drained Pinch of cayenne pepper Kosher salt and freshly cracked black pepper 12 slices brioche bread, lightly toasted Instructions: Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours. Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up. In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches. What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.
Sea Bass with Asparagus Kosher salt and freshly ground black pepper 1 large bunch asparagus, trimmed 2 pieces thick center-cut sea bass, skin on Canola oil, for cooking 4 to 5 sprigs fresh parsley, finely chopped 4 to 5 sprigs fresh tarragon, finely chopped Beefsteak tomato, concasse (peeled and seeded) and small dice Drizzle of honey 1 large shallot, minced 1/4 cup white wine 2 small pats butter Segments and juice collected from 1 lemon Instructions: Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside. Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt. Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside. Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus. Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.
Almost-Famous Cheddar Biscuits Cooking spray 1 3/4 cups all-purpose flour 1 tablespoon plus 2 teaspoons baking powder 2 1/2 teaspoons sugar 1/4 teaspoon salt 3 tablespoons vegetable shortening, at room temperature 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 6 ounces grated yellow cheddar cheese (about 1 1/4 cups) 3/4 cup whole milk 3 tablespoons unsalted butter 1 clove garlic, smashed 1 teaspoon chopped fresh parsley Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Lightly mist a large baking sheet with cooking spray. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
Buche de Noel 4 large egg whites 1 cup sugar 24 tablespoons (3 sticks) unsalted butter, softened 2 tablespoons instant espresso powder 2 tablespoons rum or brandy 1 Chocolate Genoise Sheet, recipe follows 8 ounces almond paste 2 cups confectioners' sugar 3 to 5 tablespoons light corn syrup Cocoa powder Red and green liquid food coloring Confectioners' sugar 3 large eggs 3 large egg yolks Pinch salt 3/4 cup sugar 1/3 cup cake flour (spoon flour into dry-measure cup and level off) 1/3 cup cornstarch 1/4 cup alkalized (Dutch process) cocoa Instructions: To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream. Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche. To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth. To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter. To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls. To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar \snow.\ Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature. Set rack in the middle of the oven and preheat to 400 degrees. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering. Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. While the eggs are whipping, stir together the flour, cornstarch, and cocoa. Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder. Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.) Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool. Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.
Souskai Mangos 2 slightly underripe mangos 1 clove garlic, minced 1/2 teaspoon salt 1 small scotch bonnet-type chile, seeded and coarsely chopped, to taste Juice of 2 limes Instructions: Peel the mangos, remove pit and cut fruit into small pieces. Place the garlic and salt into a food processor or mortar and pestle and grind into a paste. Add the chile and continue grinding. Finally, add the lime juice and mix well. Pour the marinade over the mango pieces and allow them to sit for at least one hour. Serve with toothpicks along with drinks.
Raspberries with Ricotta Cream 1 cup part-skim ricotta cheese 2 tablespoons light brown sugar 2 tablespoons orange liqueur, (recommended: Grand Marnier) or fresh orange juice 1 pint raspberries Mint sprigs Instructions: Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid. Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.) Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.
Taleggio Bacon and Apple Grilled Cheese 1 1/4 pounds Taleggio cheese 12 slices bacon 8 slices rye bread 1/2 cup mayonnaise or 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup Dijon mustard 1 Honeycrisp apple, peeled and sliced really thin on a mandoline Instructions: Toss the Taleggio in the freezer for 20 minutes to get it really nice and firm (don't forget about it!). Remove the orange rind and cut the cheese into slices about 1/4 inch thick. While the cheese is in the freezer, cook the bacon in a large saute pan over medium heat until brown and crispy on both sides, then transfer it to a plate lined with paper towels and reserve. Spread each piece of bread with a thin, even layer of mayonnaise or butter. Spread the other side of each piece of bread with Dijon. Lay the bread down on a baking sheet with the Dijon side facing up. It will be a bit messy. This is what happens with grilled cheese! The mess is worth it. Place an even layer of Taleggio on each piece of bread. Lay 3 bacon slices each on 4 pieces of the Taleggio-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops\u2014together they make a pair!). Preheat a griddle or nonstick saute pan to medium. You will most likely have to work in batches, so also preheat the oven to 200 degrees F to keep the finished sandwiches warm. Place pairs of tops and bottoms (not yet sandwiched together) on the griddle or in the nonstick pan and cook until the underside gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. Flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip it over, and cook for 1 to 2 minutes more. Keep the finished sandwiches in the oven and repeat the process with the remaining tops and bottoms.
Seared Pork Tenderloin with Cocoa Spice Rub 1 tablespoon whole white peppercorns 1 tablespoon whole coriander 4 1/2 tablespoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cloves 3 1/2 tablespoons unsweetened cocoa 4 tablespoons sea salt, preferably gray 2 (2-pound) boneless pork tenderloins 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 400 degrees. In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt. Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through. Let the tenderloins rest out of the oven for at least 10 minutes before carving. Extra cocoa spice rub will keep in an airtight container for up to 3 months.
Red Velvet Cupcakes 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder, such as Pernigotti 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food coloring 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 extra-large eggs, at room temperature Red Velvet Frosting, recipe follows 8 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 3 1/2 cups sifted confectioners' sugar (3/4 pound) Instructions: Preheat the oven to 350 degrees F. Line muffin tins with paper liners. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting. Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
Roast Duck 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Instructions: Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
Second Day Turkey and String Bean Pot Pies 4 servings or 4 cups Leftover Green Bean Casserole (recommended: Campbell's Soup recipe) 1/2 cup milk 1/2 cup turkey, beef, or chicken stock 1 cup roasted turkey meat, chopped 2 standard puff pastry sheets Instructions: Preheat oven to 350 degrees F. In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown.
Kitchen Sink Frittata 2 tablespoons olive oil 1/2 cup leftover sauteed sliced onions 4 ounces leftover cooked steak, cut into bite-size pieces 1/4 cup roasted red pepper strips 3 to 4 stalks leftover cooked asparagus, cut into 1-inch pieces 2 tablespoons milk 5 large eggs Kosher salt and freshly ground black pepper 1/2 cup shredded cheese, such as sharp Cheddar, fontina, Gruyere or Monterey Jack Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed. Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper. Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.
Rosemary Julep 1/2 cup granulated sugar 2 sprigs fresh rosemary, plus 1 sprig for garnish 4 tablespoons bourbon Splash seltzer Crushed or cracked ice, for serving Instructions: Place the sugar, 1/4 cup water and 2 sprigs rosemary in a saucepan and bring to a simmer over low heat to dissolve the sugar. Remove the pan from the heat and let the rosemary syrup cool. (This will make a bit more than you need but can be kept in the fridge for quite some time.) Place 3 tablespoons of the rosemary syrup, the bourbon and seltzer in a shaker filled with ice. Shake vigorously until cold and pour in a rocks glass filled with crushed or cracked ice. Garnish with a fresh rosemary sprig.
Baked Tilapia With Coconut-Cilantro Sauce Canola oil spray Four 6-ounce pieces tilapia fillet 1/4 teaspoon kosher salt, plus more for seasoning 1/2 cup light reduced-fat coconut milk 1/2 cup cilantro leaves, plus more for garnish 1 teaspoon peeled chopped fresh ginger 1/2 teaspoon garam masala 2 garlic cloves 1/2 jalapeno pepper, seeded and chopped 3 cups cooked brown rice, for serving Instructions: Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan. Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice. Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams
Trinidadian Curry Goat 2 pounds goat (boned or boneless), cut into 2-inch cubes 2 tablespoons curry powder, such as Lalah's Madras Curry Powder 1/2 teaspoon salt 4 leaves shado beni, chopped (chopped cilantro can be substituted) 2 cloves garlic, crushed 1 medium onion, sliced Cooking oil Roti, for serving Hot pepper sauce, for serving Instructions: In a sealable container, combine the meat, 1 tablespoon curry powder, salt and shado beni. Mix and let sit for an hour, or while you prepare the other ingredients. In a skillet or saucepan over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark. Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It's finished when most of the water has cooked off and the meat is tender to your liking. Serve with roti and a hot pepper sauce on the side. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Sherla's Southern Greens 1 pound collard greens, stems and center-ribs removed 1 pound dinosaur kale, stems and center-ribs removed Olive oil, to coat pan 2 pounds smoked turkey wings 2 cups diced red onions 4 cloves garlic, thinly sliced Kosher salt 1 jalapeno, sliced into rings 3 ounces (5 1/2 tablespoons) red wine vinegar 1 teaspoon granulated sugar Instructions: Hot sauce, such as Aardvark or your favorite Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside. In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve.
Monument Cafe Roasted Root Vegetables 1 pound red potatoes, washed and chopped into 1-inch cubes 2 parsnips or turnips, peeled and chopped into 1-inch pieces 1 large red beet, peeled and chopped into 1/2-inch cubes 1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds) 2 red onions, peeled and quartered 1/4 cup olive oil 1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/2 teaspoon ground black pepper 2 cloves garlic, minced Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl. In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan. Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.
Foil-Baked Chicken 6 skinless, boneless chicken thighs 1/2 cup cornstarch 1/4 cup Kikkoman Less Sodium Soy Sauce 1/4 cup Kikkoman Hoisin Sauce 1/4 cup brown sugar, packed 1/4 cup chopped cilantro 2 tablespoons minced ginger 2 cloves garlic, chopped 18 (12-inch-square) pieces aluminum foil Instructions: Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes. Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
Roasted Quail with Savory Apple and Cheddar Croustade 5 MacIntosh apples, peeled and cored 6 tablespoons unsalted butter, divided 1 1/2 tablespoons, plus 1/2 tablespoon, plus pinch finely chopped fresh herb mix (recommended: a blend of sage, thyme, and rosemary) Salt and freshly ground black pepper 6 disks pre-made pie dough, each 6-inches in diameter 1 cup grated extra-sharp cheddar cheese, divided 1 cup fresh fennel, thinly sliced 6 boned quail, breast bones removed 1 1/2 cups plus 1/2 cup red wine 3 tablespoons dried blueberries 2 tablespoons vegetable oil 1 cup chicken stock Instructions: To prepare the croustade: Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes. Preheat the oven to 450 degrees F. Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano. Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use. To prepare the quail: Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes. Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking. Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours. In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours. Preheat the oven to 450 degrees F. Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through. Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated. Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.
Pannukakku 5 tablespoons unsalted butter 2 large eggs plus 1 egg yolk, at room temperature 2 cups milk, at room temperature 1/4 cup granulated sugar 1/2 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour (see Cook's Notes) Confectioners' sugar, for dusting Jam, fresh fruit and whipped cream, for serving Instructions: Arrange a rack in the center of the oven and place a 9-by-13-inch metal pan on the rack. Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a small bowl in the microwave and set aside to cool. Whisk the eggs and yolk in a large bowl until well combined and frothy, about 1 minute. Add the milk, granulated sugar, salt, vanilla and cooled butter to the egg mixture and whisk until incorporated and frothy, about 30 seconds more. Whisk the flour into the egg mixture until just combined (it's OK if there are a few small lumps). Let the batter rest for 15 minutes. Add the remaining 1 tablespoon butter to the preheated pan in the oven and heat until the butter melts and bubbles (take care not to let the butter brown). Pour the batter into the pan; it should sizzle. Bake until the pannukakku puffs up around the edges and bubbles in the center, the top, bottom and edges are browned and a tester inserted into the center comes out clean, 35 to 40 minutes. Immediately dust with confectioners' sugar, cut into squares and serve with jam, fresh fruit and whipped cream.
Dumplings with a Crispy Skirt 6 medium dried shiitake mushrooms (each about 1 inch in diameter) 2 cups shredded napa cabbage (about 1/4 small head) Kosher salt 1 pound fatty ground pork (see Cook\u2019s Note) 2 tablespoons light soy sauce 1 tablespoon Shaoxing wine 2 teaspoons toasted sesame oil 1 teaspoon sugar 1/2 teaspoon ground white pepper 5 tablespoons neutral oil (such as canola or vegetable) One 16-ounce package gyoza wrappers 3 teaspoons cornstarch 1 1/2 teaspoons all-purpose flour 3/4 teaspoon white vinegar Chinese black vinegar, for dipping, optional Instructions: Soak the mushrooms in a medium bowl with 3 cups cool water. Stir to moisten the entire surface of the mushrooms. Set aside at room temperature for at least 3 hours and up to 4 hours. When the mushrooms are nearly rehydrated, toss the cabbage with 1 tablespoon salt in a medium bowl and let sit until liquid pools at the bottom, about 15 minutes. Squeeze out as much water as possible from the cabbage in between two hands and transfer the cabbage to a large bowl. Add the pork, 1/2 cup of the mushroom soaking water, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper and 1 teaspoon salt. Mix only in one direction using chopsticks until the pork-and-cabbage mixture starts to become sticky. Stir in 3 tablespoons of the neutral oil until evenly mixed. Remove and discard the stems from the mushrooms. Finely chop the mushrooms and add to the pork filling. Stir until combined. Set up a dumpling wrapping station with the following: a small bowl of cold water for sealing, the pork-and-cabbage filling, gyoza wrappers kept in the package and a large plate or baking sheet lined with plastic wrap to prevent the dumplings from sticking. Place one gyoza wrapper in your palm, add 1 tablespoon of the filling to the center, then lightly dab the perimeter of the wrapper with cold water (I use my index finger). Fold into a half-moon shape and seal the midpoint, leaving the sides open. Make 2 pleats starting from the left side of the half-moon folding towards the midpoint then firmly press the pleated side to seal. Repeat the pleating on the right side. Firmly press to seal the dumpling and thin out the edge of the wrapper slightly. Place the finished dumplings on the prepared plate. Repeat with the remaining wrappers and filling (see Cook\u2019s Note). Whisk together 1/2 cup cold water, 1 teaspoon of the cornstarch, 1/2 teaspoon of the flour and 1/4 teaspoon of the white vinegar in a small bowl until the slurry is smooth and free of lumps. Heat the remaining 2 tablespoons neutral oil in a large nonstick skillet (about 11-inch) over medium-high heat until shimmering. Arrange 10 dumplings in a concentric circle or flower pattern (place the pointy end of each dumpling in the center of the skillet with the pleated side of the next dumpling facing the flat side of the previous one). Fry until the bottoms are golden brown, about 2 minutes. Stir the slurry before pouring into the skillet, cover with a lid, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Uncover and cook over medium heat, moving the skillet as needed for even browning, until the skirt looks dry, crisp and golden brown. Remove from the heat, place a large dinner plate over the skillet and carefully invert the dumplings onto the plate with the skirt-side up. Serve immediately with Chinese black vinegar, for dipping. Repeat making the slurry and frying the remaining dumplings or freeze the dumplings on the plastic wrap\u2013lined plate until frozen, then transfer the frozen dumplings to a freezer bag and freeze for up to 3 months.
Malaysian Indian Curry-Spiced Beef Burgers Canola oil, as needed 1/2 red pepper 1 jalapeno 1/4 red onion, thickly sliced 2 tablespoons olive oil, plus more as needed 1/2 teaspoon salt, plus more as needed Freshly cracked black pepper, as needed 1/4 cup curry powder, plus more as needed* (See Cook's Note) 3 medium cloves garlic, grated 1 (1-inch) piece ginger, peeled and grated 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala, optional 1 pound ground beef, 85 to 88 percent lean 2 green onions, chopped 2 teaspoons ketchup 1 teaspoon brown sugar 1 teaspoon soy sauce 1/2 cup homemade or good quality mayonnaise, recipe follows 10 mint leaves, chopped 2 green onions, chopped 1 reserved grilled jalapeno, seeded (from burger recipe) 2 cloves garlic, grated 1 teaspoon curry powder 1 teaspoon ground cumin 1 lime, zested and juiced 1 lime, zested and juiced 1 cup fried onion snacks (recommended: French's Fried Onions) 1 tablespoon garam masala 4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll) 4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll) 1/2 English cucumber, sliced into 1/4-inch rounds, about 16 pieces total 1 package pre-washed baby lettuce mix 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon dry mustard 1/8 teaspoon sugar 1 lemon, juiced 1 tablespoon white wine vinegar 1 cup canola oil Instructions: Preheat a grill to medium and lightly grease the grates with canola oil. Drizzle the red pepper, jalapeno and sliced onions with olive oil, and season them with salt, pepper, to taste, and curry powder. Grill the vegetables over medium heat until they have grill marks and are softened, approximately 5 minutes. Allow them to cool, then peel off the skin of the red pepper. Finely chop the onions and pepper and set aside. Reserve the jalapeno for the aioli. In a small saute pan over medium heat, add the 2 tablespoons olive oil, 1/4 cup curry powder, the grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala, if using. Allow the spices to toast in the oil until fragrant and become slightly darker in color, approximately 2 to 3 minutes (If this mixture seems dry, feel free to add a little more oil to the pan.) Allow the spices to cool slightly. In a medium-sized bowl, use a fork or chopsticks to combine the beef, the spice mixture, the grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season with salt and black pepper, to taste. Cover the mixture with plastic wrap and refrigerate for at least 1 hour (Marinating overnight is even better to help the flavors marry.) Remove the burger mixture from the refrigerator, and divide it into 4 equal-sized quadrants. Brush the patties with olive oil, season both sides with salt and pepper, and put them the grill. Cook the patties to medium-rare or medium doneness, about 3 minutes on the first side, then 4 to 5 minutes on the second side. Make sure to rotate the patties once on each side to achieve nice crosshatch marks. Once cooked, transfer the patties to a plate and tent them with aluminum foil. Allow them to rest for at least 10 minutes. Combine the mayonnaise, mint, green onion, grilled jalapeno, garlic, curry powder, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion and jalapeno remaining. Season the puree with salt and black pepper, to taste. Set aside. In a small bowl, toss together the fried onions with the garam masala until they are evenly dusted with the spice. Set aside. While the burgers rest, halve the brioche rolls, and put them, cut side down, on the grill grates. Toast until they are a light golden brown, about 10 seconds. Set aside. To serve, generously spread 1 tablespoon of aioli onto each side of the rolls. Press 4 to 5 slices of cucumber into the mayonnaise on the bottom of the roll. Top the cucumbers with a handful of baby lettuce, then a burger patty, and finally, approximately 1/4 cup of the fried onion mixture. Cover with the top of the buns and serve immediately with a side salad and the Grilled Sweet Potato Fries. Add the egg yolk, salt, dry mustard, and sugar to a large bowl. Whisk by hand or with an electric mixer until combined. Pour in the lemon juice and vinegar and whisk once more. While whisking continuously, very slowly drizzle in the canola oil. Keep drizzling until the mixture has emulsified and the entire cup of oil has been incorporated into the egg mixture. Refrigerate in an airtight container for up to 2 weeks.
Grilled Roasted Garlic-Rosemary Bread 10 large cloves garlic, peeled but left whole 1 fresh rosemary sprig, 6 inches long 1/4 cup extra-virgin olive oil 1 stick unsalted butter, at room temperature Salt and pepper 2 baguettes (not sourdough), 1/2 pound each 1/4 cup freshly grated Parmesan, optional Instructions: Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes. Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper. Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.
Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli 2 quarts lobster stock made by simmering lobster bodies and white Mire Poix in water for 45 minutes then strain. 1 egg yolk* 4 tablespoons canola oil Salt and pepper 4 small vine ripe tomatoes with stem, peeled and sliced 2 (1 1/4 pound) lobsters, cooked and removed from the shell intact 1 avocado 1 tablespoon extra virgin olive oil 1 lemon, zested and juiced 4 basil leaves, sliced 1 shallot, minced Sea salt and black pepper Instructions: To make aioli, reduce stock down to 2 tablespoons and cool. In a mixing bowl combine yolk and stock with a whip, season with salt and pepper. While mixing, slowly add the oil in a steady stream until fully incorporated being careful not to add the oil to fast. Taste and adjust seasoning, reserve. For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato will stand upright. Slice lobster into bite size pieces and lay out on a sheet pan. Remove avocado skin and stone, slice into 1/8-inch slices. Lay avocado out on a sheet pan. Drizzle with extra virgin olive oil, lemon juice and sprinkle with teaspoon zest, basil, shallot, salt and pepper. Place a spoonful of aioli in the middle of each plate. Place tomato button in center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster. Place top of tomato on top so that it is reassembled. Garnish with baby greens and serve.
Autumn Potato Gratin 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings 2 cups heavy cream, plus some to cover 4 tablespoons butter (1/2 stick) 2 sprigs each fresh thyme, sage, and rosemary 2 garlic cloves, cracked Salt and pepper 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
Steakhouse Steaks 4 (2-inch-thick) filets mignons, tied (10 ounces each) 2 tablespoons vegetable oil 2 tablespoons fine fleur de sel 2 tablespoons coarsely cracked black peppercorns 4 tablespoons (1/2 stick) unsalted butter, at room temperature Instructions: Preheat the oven to 400 degrees. Heat a large cast-iron skillet over high heat for 5 to 7 minutes. Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper. When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total. Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
Smoothies raspberries (approx. 1 handful) blueberries (approx. 1 handful) 1 cup soy milk 2 scoops low-fat yogurt ice cubes 2 kiwis, chopped 1 cup apple juice 1 cup soy milk 2 scoops of low-fat yogurt ice cubes 2 bananas, chopped 2 scoops vanilla yogurt 1 cup vanilla soy milk 1 cup pineapple juice ice cubes Instructions: For the Raspberry-Blueberry Smoothie: Put raspberries, blueberries, soy milk and yogurt into blender. Add ice cubes. Blend until smooth. For the Kiwi-Apple Smoothie: Put kiwis, apple juice, soy milk and yogurt into blender. Add ice cubes. Blend until smooth For the Sunny Day Banana-Pineapple Smoothie: Put bananas, pineapple juice, vanilla soy milk and yogurt into blender. Add ice cubes. Blend until smooth.
Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta 3 Japanese eggplants, sliced in 1/2 lengthwise 3 red bell peppers 1 red onion, peeled and sliced into 1/4-inch thick slices 1 large beefsteak tomato, cut into 1/2-inch thick slices Extra-virgin olive oil or canola oil, for grilling Salt and pepper 3 cloves garlic, finely chopped 1/4 cup chopped flat-leaf parsley leaves, plus 2 to 3 tablespoons torn leaves, for garnish 1/2 cup extra-virgin olive oil, plus more for drizzling bread 1 loaf ciabatta, sliced lengthwise Sherry Vinaigrette, recipe follows 8 slices Manchego cheese 1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard Salt and pepper Instructions: Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice. Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes. Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices. Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper.
Strawberry Shortcake Skewers Sixteen 2-by-1-inch chunks pound cake (about 3/4 of an 8-inch loaf) 16 medium strawberries, leaves removed, hulls intact (cut any large berries in half) 1 1/2 cups plus 2 tablespoons confectioners' sugar 1 cup heavy cream 1/2 teaspoon pure vanilla extract Vegetable oil, for oiling the grill grates Instructions: Prepare a grill for medium-high heat. Toss the pound cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and unevenly coated). Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients. Set the skewers on a rimmed baking sheet. Whisk together the cream, the remaining 2 tablespoons sugar and the vanilla in a medium bowl. Beat with a hand or stand mixer until soft peaks form. Cover and refrigerate. Lightly oil the grill grates. Put the skewers on the grill, and grill, covered, until they are lightly marked, about 1 minute. Use a spatula to gently loosen them, and use tongs to flip them over. Continue to grill, covered, until the cake and strawberries are toasted with grill marks and the sugar starts to bubble and harden, 2 to 3 minutes. Serve with the whipped cream on the side.
Loaded Cream Cheese Bread Nonstick cooking spray, for the baking sheets and bowl 3 3/4 cups unbleached bread flour, plus more for dusting 1 tablespoon sugar 1 teaspoon kosher salt 1 teaspoon rapid rise dry yeast 1 large egg, beaten, for the egg wash 8 ounces cream cheese, at room temperature 1/4 cup oil-packed sun-dried tomatoes, drained and minced Kosher salt and freshly ground black pepper 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1/3 cup whole milk 2 tablespoons minced garlic Kosher salt 1 large egg, beaten 2 tablespoons minced fresh parsley Instructions: For the rolls: Line 2 baking sheets with parchment paper, then spray with nonstick cooking spray. Combine the flour, sugar, salt and yeast in a stand mixer fitted with a dough hook and stir to combine. With the mixer on low speed, add 1 1/4 to 1 1/2 cups cool water and mix until the dough forms a ball. If the dough is dry and shaggy, add more water, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl. Increase the speed to medium and mix until the dough is smooth and firm, about 10 minutes. Add the dough to a lightly greased large bowl and cover with plastic wrap. Set aside until the dough doubles in size, 1 hour to 1 hour 30 minutes. Preheat the oven to 350 degrees F. Turn the dough out on a lightly floured surface and divide into four equal pieces. Gently form each piece into a ball and set on one of the prepared baking sheets. Cover lightly with plastic wrap and let rest 20 to 25 minutes. Brush the tops of the dough with egg wash and bake until the tops are golden brown, 20 to 25 minutes. Remove to a cooling rack and let cool to room temperature, about 1 hour. Prepare the filling: Meanwhile, combine the cream cheese, sun-dried tomatoes and a pinch of salt and pepper in a bowl, mixing until smooth. Transfer to a plastic sandwich bag. Snip one corner of the bag to create a 1/2-inch hole. Prepare the garlic butter: In a small saucepan, melt the butter, then add the milk, garlic and a pinch of salt. Heat over low heat until the milk is warmed through. In a medium bowl (about 6 inches across the top), whisk the egg and parsley together. While constantly whisking, slowly pour the milk mixture into the egg mixture until combined. Cover to keep warm and set aside. (If the butter starts to solidify, reheat very gently.) Preheat the oven to 400 degrees F. Assemble: Slice into the top of each roll to create 8 equal wedges, being careful to not cut all the way through the bottom. Pipe about an inch of filling between the wedges of each roll. Finish by piping a dollop into the center of each roll. Holding a roll upside-down, dip the entire top into the garlic-butter mixture and place on the second prepared baking sheet, cut-side up. Repeat for each roll. Bake until the rolls are dark golden, 10 to 12 minutes. Let cool for 5 minutes, then serve.
Butter Toffee Hazelnuts and Dark Chocolate 4 1/2 ounces butter 3 ounces water 14 ounces sugar 2 tablespoons light corn syrup 1 tablespoon vanilla extract 1/4 teaspoon baking soda 5 ounces chopped, toasted hazelnuts Tempered Chocolate, recipe follows 5 ounces dark chocolate couverture, chopped, divided Instructions: In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes. Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces. Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
Rudolph's Cranberry Antlers Cocktail 5 cranberries 3 sprigs fresh rosemary 3/4 ounce maple syrup 2 ounces gin 3/4 ounce cranberry juice 3/4 ounce sweet vermouth Splash Champagne 1 marshmallow 2 cloves Instructions: Muddle 4 of the cranberries and 1 of the rosemary sprigs with the maple syrup in a shaker. Add the gin, cranberry juice and vermouth and vigorously shake with ice. Strain into a chilled coupe. Top with a splash of Champagne. To garnish, place the remaining 2 rosemary sprigs into the marshmallow to create antlers, pushing one in far enough to come out of the opposite side. Attach the remaining cranberry to the end that is sticking out for the nose, then place the 2 cloves between the nose and antlers to create eyes.
Almond Lace 2 cups sugar 1 cup cold water 2 cups sliced almonds, toasted Instructions: In a heavy saucepan gently combine sugar and water, avoiding getting sugar up the walls of the pan. Boil, brushing down sides of the pan if necessary until it becomes a light colored caramel. Dip bottom of saucepan into ice water to stop the cooking. Let cool slightly until caramel falls off a spoon in a slow stream. Spread sliced almonds on a sheet pan. Drizzle caramel over sliced almonds in a lacy fashion to form a fat triangle shape. Let cool. Lift off sheet pan and store in an airtight container.;
Pasta Shells with Roasted Vegetables Cooking spray 4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces 2 (14-ounce) cans artichoke hearts in water, drained and quartered 4 tablespoons olive oil 4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried 2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried 1 pound uncooked medium or large (not jumbo) pasta shells 1 cup chopped roasted red peppers 1 cup reduced-sodium chicken broth 1/2 cup balsamic vinegar 4 teaspoons Dijon mustard 1 teaspoon salt 1 teaspoon ground black pepper 1/2 cup chopped fresh basil leaves 8 tablespoons grated Parmesan Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside. Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers. Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
Beef Short Rib Stroganoff with Buttered Noodles and Lemon Creme Fraiche 3 pounds boneless beef short ribs Half a 750-millliliter bottle red wine 3 cloves garlic 1 carrot, peeled and diced 1 onion, peeled and diced 1 sprig fresh thyme 3 cups orecchiette pasta Salt 1/4 pound (1 stick) butter 1 pound button mushrooms 1 cup Madeira 1 cup heavy cream 1 pound wild mushrooms 1/4 pound (1 stick) melted butter 4 sprigs fresh thyme 1 cup creme fraiche 1 ounce lemon juice Zest of 1 lemon Cracked black pepper Instructions: For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat. Boil the orecchiette until tender in salted boiling water. Strain and mount with butter. For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth. For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender. For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper. Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.
Peach Rum Punch 2 cups frozen peaches 2 cups lemon-flavored rum (recommended: Bacardi Limon) 3 cups peach nectar (recommended: Kerns) 1 cup pineapple juice 1 cup ginger ale Instructions: Chill all ingredients. Combine all ingredients in a punch bowl, adding ginger ale last. Serve cold.
Princess Tea Cakes 3/4 cup canola oil 1 1/2 cups all-purpose flour 3/4 cup white whole-wheat flour 2 cups confectioners' sugar, divided 3 tablespoons cornstarch 1/8 teaspoon salt 1 teaspoon vanilla extract 3/4 cup very finely chopped nuts, such as pecans, walnuts or hazelnuts Instructions: To Make Ahead: Prepare the dough (Steps 2 and 3), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Roll in the second coating of confectioners' sugar just before serving. Recipe Description: Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are \a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.\ Gina's middle name, Sarah, means \princess,\ in Hebrew; hence the name of these confections. Klein's mom \swore these cookies couldn't be made without butter,\ she says, \until she tasted them.\ Klein continues: \Gina was a traditionalist, too, but I think I might have been able to fool her with these.\ Recipe Ingredients: Preheat oven to 400 degrees F. Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners' sugar, cornstarch and salt in another bowl. Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts. Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet. Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly. When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners' sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again. Per cookie: 105 calories; 7 g fat (0 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 8 mg sodium; 19 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat
Seared Ahi with Passion Fruit-Shrimp Salsa 1 ripe passion fruit 4 or 5 extra large shrimp (about 4 ounces), peeled, deveined, and diced 2 teaspoons olive oil 1/4 cup finely minced Maui onion 1/2 cup peeled, seeded, and finely diced tomatoes 2 tablespoons finely sliced scallions 1 tablespoon finely minced fresh cilantro 1 teaspoon hot pepper sauce Salt and freshly ground pepper, to taste 4 Ahi tuna steaks, about 7 ounces each 3 tablespoons peanut oil Salt and freshly ground pepper, to taste Passion Fruit-Shrimp Salsa (recipe above) Instructions: Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice (about 1 teaspoon). Coat the shrimp in olive oil and sear in a skillet on high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and the remaining ingredients, and toss well to combine.; Prepare the salsa and set aside. Coat the Ahi steaks with peanut oil and season with salt and pepper. Heat a dry cast-iron skillet and sear the Ahi over high heat for about 15 to 20 seconds each side for rare (about 1 minute each side for medium-rare). Place the steaks on serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.;
Brown Sugar-Soy Turkey Legs 1 cup salt 1/2 cup sliced fresh ginger 1/4 cup black peppercorns 4 star anise, optional 1 quart plus 1 cup orange juice 8 uncooked turkey legs 2 cups brown sugar 1 cup soy sauce 1/4 cup fish sauce or Worcestershire sauce 1 bunch scallions (about 8), thinly sliced, whites and greens separated 4 cloves garlic, minced 2 jalapenos, minced Instructions: For the brine: In a medium saucepan, bring 1 quart water to a boil. Add the salt, ginger, peppercorns and star anise, if using. Turn the heat to low and simmer 10 minutes. Pour into a large container with 1 quart orange juice and 2 quarts water and stir well. Add the turkey legs and refrigerate 8 hours or overnight (no more than 18 hours). Preheat the oven to 400 degrees F. Line a baking sheet with foil. Remove the turkey legs from the brine and place on the prepared baking sheet. Mix together the remaining cup orange juice and 1 cup water and pour into the pan. Cover tightly with aluminum foil, and bake for 40 minutes. For the glaze: Meanwhile, in a small saucepan over medium heat, cook the brown sugar with 1 cup water, stirring occasionally with a wooden spoon, until the sugar begins to melt. Reduce the heat to low and continue to cook until the caramel begins to bubble, about 4 minutes. Remove the pan from the heat and carefully pour in the soy sauce 1/4 cup at a time (the caramel will bubble and steam, so keep it at an arm's distance and allow it to calm down between additions). Stir in the fish sauce, scallion whites, garlic and jalapenos. Return to medium heat and cook, stirring occasionally, until the sauce comes to a simmer. Remove the foil from the turkey legs. Baste the turkey legs with half of the caramel sauce, flipping the legs over to coat both sides, and bake for another 20 minutes. Repeat the process with the remainder of the sauce, and continue to cook until an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees F, about 15 more minutes. Remove to a serving dish and cover with foil, then allow to rest for at least 15 minutes before serving. Garnish with the scallion greens.
Italian Stuffed Artichokes 4 artichokes, washed and dried Zest and juice of 2 lemons 2 cups pulverized butter crackers 1 cup grated Pecorino-Romano 1/4 cup olive oil, plus more for drizzling 1/4 cup chopped fresh parsley 1 tablespoon dried Italian seasoning 2 cloves garlic, grated on a rasp Kosher salt and freshly ground black pepper About 1 cup chicken stock Instructions: Preheat oven to 375 degrees F. Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes. Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper. Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil. Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!
Carrot Cake Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 2 large carrots, shredded and squeezed dry 1 cup walnuts, chopped 1/2 cup yogurt-covered raisins 1/3 cup chopped dried pineapple Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon and salt in a large bowl. Add the oats, carrots and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the raisins and dried pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Traditional Classic Potato Salad 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes 3 large eggs 1/2 cup diced onion 1/2 cup diced celery 2 tablespoons sweet relish 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce Kosher salt and freshly ground pepper 1 cup mayonnaise 2 scallions, thinly sliced Instructions: Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.
Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish 1 cup sherry vinegar 2 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon ancho chile powder Salt and freshly ground pepper 4 salmon fillets, 6 ounces each 2 medium ripe tomatoes, chopped 2 tablespoons finely diced Spanish onion 2 tablespoons chopped parsley 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper, to taste Instructions: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
Quickie Banana Split 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water 1 1/2 cups heavy cream 2 tablespoons sugar 3 banana leaves (optional) 6 bananas 1/2 cup coarse sugar 1 quart vanilla ice cream 1/2 cup salted peanuts 6 large mint sprigs Instructions: Combine the 2 chocolates in the top half of a double boiler set over barely simmering water. Stir constantly until all chocolate is melted, then whisk in the corn syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To re-warm, stir over low heat or heat in a microwave.) Whip the heavy cream and add the sugar when the cream starts to grow in volume. Continue whisking until light and fluffy. Build a banana split in a tall martini glass by placing a triangle of banana leaf at the back of the glass. Cut banana in half then split them lengthwise. Dip the cut sides in coarse sugar and caramelize with a torch or place under broiler. Lay in the glass like rabbit ears. Add scoops of ice cream, then chocolate sauce, whipped cream and peanuts. Finish with a sprig of mint.
Steamed Sweet Potatoes 2 medium sweet potatoes (about 1/2 pound each), scrubbed (see Cook's Note) Toppings, such as hot honey and chopped pecans; salted butter and chili powder; creme fraiche, chives, salt and pepper; herbed butter; salted butter and brown sugar; salsa and sharp Cheddar; toasted pepitas, cilantro, salt and pepper, optional Instructions: Place a steamer basket or colander in a large pot. Add water until it reaches 1 inch below the bottom of the basket. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until you can insert a paring knife without resistance, about 30 minutes. Using tongs, remove the potatoes from the steamer basket and let rest for 5 minutes. Split potatoes in half lengthwise, and serve as is or with preferred toppings if using.
Tea Cake Unsalted butter, at room temperature, for the teacups 1/2 cup milk 1 bag black tea, such as chai or Earl Grey 1/2 cup granulated sugar 1/4 cup vegetable oil 1 large egg 1 teaspoon lemon juice 1/2 teaspoon pure vanilla extract 1/2 cup all-purpose flour 1/8 teaspoon baking soda Pinch fine salt Whipped cream, for serving Ground cinnamon, for serving Instructions: Grease 4 microwave-safe teacups with butter. Put the milk in a microwave-safe bowl and microwave on high until very hot, 1 to 2 minutes. Steep the tea bag in the hot milk, about 4 minutes. Remove the tea bag and whisk in the sugar, oil, egg, lemon juice and vanilla until smooth, about 2 minutes. Whisk in the flour, baking soda and salt. Pour into the prepared teacups until they are about two-thirds full. Microwave, one at a time, until puffed and a toothpick comes out clean, about 2 minutes; let cool slightly. Top with whipped cream and cinnamon.
Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsa and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce 1 whole chinook salmon, approximately 1 1/2 to 2 pounds (or substitute other fresh salmon or trout) 1 lemon, juiced Fresh thyme sprigs Fresh dill stalks Olive oil 4 venison rib steaks (or substitute T-bone, tenderloin, back strap or sirloin tip) Red wine, enough to cover meat 1/2 cup juniper berries 2 bay leaves 1/2 cup fine diced white onion 2 ripe mangos, skinned, small diced 1 plum tomato 1/2 cup small diced red onion 1 teaspoon small diced jalapeno pepper 1 large orange, juiced 1 lime, juiced 2 lemons, juiced 2 tablespoons freshly chopped flat-leaf parsley 2 tablespoons freshly chopped mint leaves Salt and freshly ground black pepper 2 tablespoons olive oil 1-ounce butter 1/4 cup finely diced onion 1/4 cup pine nuts 1 1/2 ounces chopped dark chocolate 1 cup fresh blueberries Instructions: Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels. Place the salmon on a large platter and stuff the cavity with a few sprigs of thyme and dill and season with salt and pepper. Sprinkle with lemon juice and let marinate for 1 hour. Prepare venison by removing any hair and bone bits left behind after butchering. Combine the marinade ingredients and pour over meat in either a resealable plastic bag or a baking dish. Marinate for 4 hours in the refrigerator, if possible. Can be refrigerated overnight. For the mango salsa: Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible. Brush salmon lightly with olive oil and place salmon on very hot grill, for approximately 5 to 6 minutes per side. Remove from grill and place on a serving platter or cutting board. For venison sauce: In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts. Saute for a couple of minutes to sweat the onions. Do NOT overcook. Raise heat to medium, add 1 cup of red wine and reduce by half, 2 to 3 minutes. Reduce heat to medium-low and add the chocolate and blueberries. Once the chocolate has melted, remove from heat. Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare. Remove from the grill and place on a serving platter or cutting board. Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce. If desired, serve with a fresh green salad on the side. Present the meal on a large rustic wooden cutting board (rugged) with kale, lemon wedges and a rustic (also rugged) baguette.
Camarones al Tequila 1 1/2 tablespoons butter 16 to 20 small shrimp About 1/4 cup chopped onions About 1/4 cup chopped tomatoes 1 tablespoon freshly chopped cilantro leaves Drizzle tequila Pinch Guajillo chili powder, optional Salt Freshly ground black pepper Instructions: Heat a large skillet over medium-high heat and add the butter and the shrimp. Saute the shrimp until pink then add the onions, tomatoes and the cilantro. Let it sit for about 2 minutes then enhance the favor by adding the tequila, chili powder, if desired, salt and pepper, to taste. Then let it sit for 1 to 2 minutes so it may absorb the favor of the tequila. Serve with rice and vegetables.
Winter Greens and Butternut Squash Gratin 2 teaspoons unsalted butter, plus more for the gratin dish 2 butternut squashes, (about 3 pounds total), cut in half lengthwise and seeded One 10-ounce bag chopped kale 2 tablespoons pure olive oil 6 cloves garlic, very finely chopped Coarse salt and freshly ground black pepper 1/2 teaspoon freshly grated nutmeg Pinch of ground allspice Leaves from 4 sprigs thyme, chopped 1 1/2 cups heavy cream 3 tablespoons plain or whole-wheat fresh or panko (Japanese) breadcrumbs 2/3 cup freshly grated Parmigiano-Reggiano cheese (about 2 1/2 ounces) Instructions: Preheat the oven to 400 degrees F. Butter a large gratin dish. Peel the squash, then cut crosswise into 1/4-inch slices; set aside. Bring a large pot of salted water to a rolling boil. Add the kale and cook until just tender, about 5 minutes. Drain well in a colander, then squeeze out any excess water. Heat the oil in a large saute pan over medium-high heat. Add the garlic and the well-drained greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper. Meanwhile, place half the sliced squash in the prepared dish and season with salt and pepper. Combine the nutmeg, allspice, and thyme in a small bowl. Spoon the kale over the squash and sprinkle with half the seasoning mixture. Top with remaining squash and sprinkle with the remaining seasoning. Pour the cream over the gratin and cover with a piece of aluminum foil. Bake for 25 minutes, remove the foil, and press down on the squash with a spatula to compress. Cover and continue baking until the squash is soft when pierced with the tip of a knife, about 20 minutes. Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees F. Remove the foil from the gratin dish and sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool for about 10 minutes before serving.
Chocolate Sesame Balls Flavorless oil, for frying 2 cups glutinous rice flour, plus up to 1/3 cup more for dusting 1/2 teaspoon baking powder 3/4 cup brown sugar 1/4 teaspoon kosher salt 1/2 cup white sesame seeds About 3 tablespoons chocolate hazelnut spread, I like Nutella Instructions: Fit a large heavy pot with a deep-fry thermometer. Heat 2 inches of oil to 350 degrees F. Place the rice flour and baking powder in a large heatproof bowl, then whisk to combine and set aside. Combine the brown sugar, salt and 1 cup water in a medium saucepan and bring to a boil, stirring so that the sugar dissolves. Remove it from the heat and stir it into the rice flour to form a thick, sticky, doughy batter. Let it cool slightly, for about 5 minutes, then turn it onto a surface liberally dusted with rice flour. Knead it, adding more flour as needed, until it is just smooth enough to handle (this may take quite a bit more flour, up to 1/3 cup), for about 2 minutes. It should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap. Place the sesame seeds in a small bowl or on a plate. To shape, flatten each ball slightly with your thumb, add about 3/4 teaspoon chocolate hazelnut spread and then gather up the sides and pinch to seal shut. Roll it in the sesame seeds to coat it all over, brushing with a bit of water if it's too dry for the seeds to stick. Fry the balls in batches until they're browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Let cool slightly and serve. These are best enjoyed immediately.
Lemon\u2013White Chocolate Brownies 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan 6 ounces white chocolate, chopped 1 1/2 cups granulated sugar 2 large eggs 1 tablespoon pure vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3 large eggs 1 cup granulated sugar 2/3 cup fresh lemon juice (from 4 to 5 lemons) 1/4 cup all-purpose flour Confectioners' sugar, for dusting Yellow candies, for decorating Instructions: Make the brownie layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly butter the foil. Melt the butter and white chocolate in a medium saucepan over medium-low heat, stirring often, until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Stir in the flour, salt and baking powder until smooth. Spread the batter evenly in the prepared pan. Bake until the brownies are lightly browned on top and softly set in the middle, about 25 minutes. Let cool 5 minutes. Meanwhile, make the lemon layer: Whisk the eggs, granulated sugar, lemon juice and flour in a large bowl until smooth. Pour over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a rack and let cool completely in the pan. Lift the brownies out of the pan using the foil overhang. Dust with confectioners' sugar. Cut into pieces, then decorate with yellow candies.
Mike's Deli Famous Eggplant Parmigiana Oil 2 large eggplants All-purpose flour 4 eggs Bread crumbs (recommended: Arthur Avenue Italian Deli) 1 quart marinara sauce (recommended: Arthur Avenue Italian Deli) 8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli) 4 ounces grated Romano (recommended: Arthur Avenue Italian Deli) Instructions: Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer. Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano Place the eggplant into the oven and cook for 20 to 25 minutes.
Crystallized Flowers 2 large egg whites, at room temperature 1 teaspoon water 1 dozen pesticide-free edible flowers, such as violets, marigolds, and rose petals 1 cup superfine sugar Instructions: In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.
Creamy Rabbit Spezzatino with Fontina Stuffed Bucatini and Funghi di Bosco 1 (2 1/2- to 3 -pound) rabbit, boned (reserve bones for stock and meat for spezzatino) 4 tablespoons butter 1 shallot, chopped 4 cloves garlic, crushed 1 sprig fresh sage 1 sprig fresh rosemary 1/2 cup dry white wine 4 cups water Salt and freshly ground black pepper 8 tablespoons butter 5 cloves garlic, sliced 1 large shallot, sliced 1 sprig rosemary 1 sprig sage 1/2 cup dry white wine 1 cup heavy cream To serve: Funghi di Bosco, recipe follows Fontina Stuffed Bucatini, recipe follows Chopped parsley, for garnish Extra-virgin olive oil, for drizzling 3 1/2 cups (1 pound) all-purpose flour, more for kneading 4 large eggs, plus 3 large yolks 1 tablespoon extra-virgin olive oil Finishing: Salt 2 tablespoons butter 24 fresh sage leaves 1/2 cup freshly grated Parmesan 20 ounces mixed fresh wild mushrooms, sliced (remove tough stems from shiitakes) 4 tablespoons butter 1 or 2 sprigs sage 4 cloves garlic, crushed Salt and freshly ground black pepper 1/4 cup chopped fresh parsley Extra-virgin olive oil, for drizzling 1 pound fontina, grated 1 egg white, beaten Instructions: To make the rabbit stock: Preheat the oven to 400 degrees F. Chop up the reserved rabbit bones. Put the bones and butter in an ovenproof saucepan and roast until browned. Transfer the pan to the stovetop and set over medium heat. Add the shallots, garlic, sage, and rosemary and when they begin to turn golden, add the wine and cook until it evaporates. Add the water and simmer until reduced to one-third of its initial volume. To make the spezzatino: Preheat the oven to 350 degrees F. Cut the reserved rabbit meat into 1-inch cubes and season with salt and pepper. Heat the butter in a roasting pan set over medium heat. Add the rabbit, and let it color on all sides. Add the garlic, shallot, rosemary, and sage, and cook just to develop a little color. Add the wine, let it evaporate, and then add all the rabbit stock. Roast, uncovered, until the meat is tender, 20 to 30 minutes (add water to the pan if the juices begin to burn). Transfer the meat to a plate with a slotted spoon and remove and discard the herb sprigs. Add the cream to the pan gravy and reduce over medium heat until it has thickened but is still a little runny. To Serve: Spoon some of the rabbit in the middle of a plate. Top with Funghi di Bosco. Try and turn the bucatini around the rabbit to make a nest (it won't completely stay in place), sprinkle chopped parsley on top, and finish with a drizzle of olive oil. To make the dough: Put the flour in a mixing bowl, make a well in the center, and break the eggs and yolks in the middle. Add the olive oil to the well and beat with a fork to incorporate the olive oil with the eggs. Slowly begin to assimilate flour until you have a thick paste and can begin working with your fingers and assimilate the rest. Put the dough on a lightly floured countertop and knead for a few minutes until the dough is elastic. Cover with plastic wrap and let the dough rest in the refrigerator for 30 minutes. To finish: Bring a large pot filled with salted water to a boil. Drop the pasta in the water and cook until the bucatini is al dente (try one to check), 2 to 4 minutes. Put the butter and sage in a saute pan set over medium heat and let the butter solids turn brown. Add the bucatini to the pan along with a little pasta cooking water (this stops the butter from browning) and keep moving the pasta gently in the pan until the water evaporates. Add the cheese. Serve with the sage leaves, if you like. Preheat the oven to 400 degrees F. Arrange the mushrooms in a baking dish. Melt the butter with the sage and garlic in a small pan set over medium heat. When the butter solids have turned a nutty blond, pour the butter (discard the garlic and sage) over the mushrooms. Season with salt and pepper and roast, turning occasionally, until the mushrooms are tender but still slightly al dente, 15 to 20 minutes. Transfer them to a bowl, toss with the parsley, drizzle with olive oil, and keep warm. Melt the fontina in a microwave oven on high heat, cooking for 1 minute intervals, until the cheese is runny. Pour into a pastry bag and immediately roll out the bucatini dough. If the cheese hardens in the meantime, you can reheat it in the microwave for a few seconds, but only if the bag has a plastic (not metal) tip. Roll out the bucatini dough using a pasta machine, always dusting the pasta sheet with flour to prevent sticking, until the sheet is 1/32-inch thick (or slightly thinner, if you can). Cut the pasta sheet crosswise into strips 2 1/2 to 3-inches wide (and about 4-inches long). Brush the strips with egg white and squeeze out a rope of fontina stuffing down the length of the strip, stopping 1/4-inch from each end. Roll the pasta strip over the stuffing until you have a tightly stuffed cylinder. The pasta should roll over itself twice. Pinch the ends closed and then cut off the pinched part to seal the bucatini. Make at least 24 bucatini.
Pacific Peach 1 1/2 ounces whiskey liqueur, such as Southern Comfort 3/4 ounce fresh lime juice 1/2 ounce Simple Syrup, recipe follows 1/4 ounce peach schnapps 3 ounces brewed black tea Lemon wedge, for garnish 1 cup granulated sugar Instructions: Fill a pint glass with ice. Pour in the whiskey liqueur, lime juice, simple syrup and peach schnapps. Cover the glass with the top of a cocktail shaker and shake vigorously for 8 to 10 seconds. Strain into a Collins glass filled with ice. Pour in the tea and garnish with the lemon wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week.
Frozen Smores on a Stick 2 tablespoons cocoa 2 tablespoons sugar 1 cup vanilla yogurt 6 graham crackers broken into dime size pieces 1/4 cup mini marshmallows 1/4 cup chocolate chips Instructions: Mix together cocoa and sugar in a bowl. Fold in vanilla yogurt and then repeat with graham crackers. Add marshmallows and chocolate chips and combine. Pour into a mold and add popsicle sticks as needed.;
Tequila Lime Shrimp Skewers 1 cup tequila 1/2 cup freshly squeezed lime juice 1-ounce freshly chopped cilantro leaves 1/2 fresh red onion, chopped Salt and pepper 12 medium raw shrimp Instructions: Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side.
Tre Colore Pesto and Grilled Steak with Quick Roasted Tomatoes and Garlic Four 7 to-8-ounce flat-iron steaks or filet steaks 1 bulb garlic 12 plum tomatoes, halved lengthwise 3/4 cup EVOO, plus more for drizzling Kosher salt and freshly ground pepper 3 tablespoons pine nuts 1 cup fresh parsley leaves 1/2 cup fresh basil leaves 1 head Belgian endive, sliced 1/2 head radicchio, chopped A handful of fresh thyme sprigs, leaves stripped Juice of 1 lemon 2 small handfuls grated Parmigiano-Reggiano Ciabatta bread, grilled or warmed in the oven, split and charred or warmed Instructions: Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting). Bring the steaks to room temperature. Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes. Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool. Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.) Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill. Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes. Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.
Potato Latkes 8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup flour 1 cup milk 1 egg 1 tablespoon baking powder 1/8 cup melted butter Freshly grated nutmeg Salt and pepper to taste Watercress, to garnish Caviar, to garnish Applesauce, for garnish Creme fraiche, for garnish Instructions: Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter. Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other. Serve with watercress, caviar, applesauce, and creme fraiche. **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.
Baked Red Snapper in a Salt Crust 3 cups all-purpose flour 1 cup cornmeal 1 1/4 cups coarse salt 1 tablespoon fresh rosemary 2 large egg whites 1/2 cup water 2-pound whole red snapper, cleaned Instructions: Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough. On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes. Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994
Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice 4 grouper fillets, about 6 ounces each 6 tablespoons pure olive oil Salt and pepper 1 banana leaf, cut into 4 rectangles Orange-Pineapple Relish, recipe follows Chopped mint Chopped cilantro Diced red bell pepper 2 tablespoons olive oil 1 large Spanish onion, finely chopped 1 stalk celery, chopped 4 cloves garlic, chopped 4 green onions, chopped 1/2 pound red beans, soaked overnight, drained, rinsed 1 ham bone or ham hock, about 1 1/2 pounds 1 bay leaf 2 sprigs thyme Pinch red pepper flakes 2 cups long grain rice, cooked Chopped cilantro 1 cup fresh pineapple, cut into small diced 2 oranges, peeled and segmented 1/4 cup chopped red onion 1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed 1 teaspoon minced garlic 1 teaspoon honey 4 mint leaves, cut into chiffonade 2 tablespoons extra virgin olive oil 1 lime, juiced Salt and pepper 1/2 teaspoon ancho chili powder Instructions: Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers. Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro. Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette 4 heads frisee 12 ounces smoked bacon (homemade or other) 8 to 12 shallots 1/4 cup balsamic vinegar 1/4 cup grenadine 16 ounces locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms) Olive oil Kosher salt Cracked pepper Fresh thyme 1 ficelle (approximately 12 inches), or French bread of choice 1 pound baby spinach 4 ounces sherry vinegar 4 ounces virgin olive oil 4 ounces soy or canola oil 1 to 2 cloves garlic, crushed Salt Freshly cracked black pepper Instructions: Wash the frisee well, trim the root end but leave it attached, and cut the heads in half. Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling. Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve. Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve. Cut the ficelle into 16 thick little slices To Assemble: Warm plates in a low oven. Have all components prepped in advance. In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly. Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee. In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise. Arrange croutons over the salad. Garnish with coarsely chopped herb confetti
Carne Asada Torta (Poc Chuc Torta) 2 pounds thinly cut flap meat Salt and freshly ground black pepper 2 tablespoons fresh thyme leaves, roughly chopped 1 tablespoon crumbled dried Mexican oregano 1 cup freshly squeezed orange juice (from 3 oranges) 2 tablespoons vegetable oil 4 bolillo rolls, halved lengthwise Mayonnaise 2 avocadoes, sliced 2 tomatoes, sliced Pickled jalapenos Instructions: Place the meat in a 13-by-9-inch glass dish. Sprinkle the meat on both sides with salt and pepper. Toss the meat with the thyme and oregano, making sure the meat is evenly coated. Pour the orange juice all over the meat. Let the meat marinate for 30 minutes. Heat a charcoal or gas grill, or use a stovetop grill pan, on high heat. Once the grill is hot, grill the meat for 5 minutes per side, using tongs to flip the meat. Remove the meat from the heat and allow to rest, covered, for about 10 minutes. Slice the meat into pieces large enough to fit the bolillo roll. Spread 1 tablespoon of mayonnaise on the inside halves of each bolillo roll. Season with some more salt and pepper. Slightly toast the bolillo roll on the grill, cut side down, about 1 minute. Place a sliced piece of meat on the inside of the roll. Add the avocado and tomato slices. Serve with some pickled jalapenos alongside.
Cheese Steak Egg Rolls with Ranch Pepper Rings Cooking spray 1 cup sliced onions 2 cooked fillet or rib-eye steaks, cut into thin slices 8 spring roll wrappers 6 to 8 ounces provolone cheese 2 large yellow or red bell peppers, sliced crosswise into rounds 1 packet dry ranch dip mix Instructions: Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. Coat a large skillet with cooking spray and set pan over medium-high heat. Add onions and cook 3 minutes, until soft. Push onions over to the side of pan, add steak to pan and cook 1 minute. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on prepared baking sheet and spray with cooking spray. Arrange peppers on separate baking sheet and spray with cooking spray. Coat with ranch mix. Roast cheese steak egg rolls and peppers 15 minutes, until wrappers are golden brown and peppers are soft.
French Chocolate Mousse 6 ounces semisweet baking chocolate, chopped 3 tablespoons unsalted butter, softened 3 eggs, separated* 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup heavy cream, cold 1/2 teaspoon vanilla extract Whipped cream and chocolate shavings, for garnish Instructions: Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form. Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
Rainbow Fruit Salsa 3 limes, juiced 1 cup honey 1 cup fresh mint leaves, plus additional for garnish 1 cup blueberries, halved 1/2 cup pomegranate seeds 1 ruby red grapefruit, segmented and diced 1 kiwi, finely diced 1 mango, finely diced Instructions: For the mint lime simple syrup: Add the lime juice, honey, mint leaves and 1 cup of water to a small saucepot and bring to a boil. Stir until honey is dissolved, then remove from heat. Let cool and strain out mint. For the salsa: Put the blueberries, pomegranate seeds, grapefruit, kiwi and mango in a bowl and add 1/4 cup simple syrup (save remainder for another use). Gently toss and garnish with mint leaves.
Provencal Chicken Burgers With Pissaladiere Topping 2 tablespoons extra-virgin olive oil, divided 1 tablespoon butter 2 large onions, very thinly sliced Salt and freshly ground black pepper 1/3 cup pitted chopped black olives, nicoise or kalamata, 1 tablespoon anchovy paste 2 pounds ground chicken 1 tablespoon dried herbes de Provence 1 teaspoon fennel seed 2 teaspoons lemon zest 2 cloves garlic, minced or finely chopped 4 slices Swiss cheese 4 crusty rolls, split and lightly toasted 4 red or green lettuce leaves Potato chips, for serving Instructions: Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove. While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.
Short Rib Burger 2 pounds beef short ribs 1 pound beef plate ribs 1 pound beef osso buco (shank) 4 cups Red Wine Marinade, recipe follows 1 1/2 pounds ground beef (chuck) 1 tablespoon black peppercorns 1 tablespoon fresh rosemary leaves 1 head iceberg lettuce 3 large ripe red tomatoes 12 burger buns Mayonnaise, as needed Brown mustard, as needed Pigwich BBQ Sauce/Tomato Jam, recipe follows 1 bottle (750 milliliters) red wine (Cabernet, Merlot or Zinfandel) 1 large yellow onion, peeled and thinly sliced 8 cloves garlic, thinly sliced 2 sprigs fresh thyme 2 sprigs fresh rosemary 3/4 cup sea salt 1/3 cup vegetable oil 3 cups chicken or beef stock 2 pounds Roma tomatoes 1 lemon 1 jalapeno 2 whole cinnamon sticks 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground black pepper 1/2 teaspoon ground allspice 2 cups brown sugar 1 cup white vinegar 1/4 cup lime juice 2 tablespoons molasses 1/4 cup chopped fresh ginger root Instructions: Place the short ribs, plate ribs and osso buco in a large ovenproof dish. Pour the Red Wine Marinade over the meats. Turn the meats to coat with marinade. Cover the dish and put in the fridge for 12 to 36 hours. When ready to cook, preheat the oven to 275 degrees F. Turn the meats again to coat with the marinade, then wrap the dish in foil or cover with a lid. Braise the meats for 4 to 4 1/2 hours. The meats should be very tender. Remove the foil or lid and allow the meats to cool to room temperature. Preheat the oven to 400 degrees F. Using your hands, remove the bones and any large pieces of fat from the meats. Using your hands and a knife, shred and chop the meats into bite-sized pieces. Put the meats into a mixing bowl. Add the ground beef to the bowl with the braised meats. Toast the peppercorns on the stovetop in a dry saute pan over medium heat for about 2 minutes. Let the peppercorns cool. Put the peppercorns and rosemary in a spice grinder and grind. Add the pepper and rosemary to the mixing bowl with the meats. Using your hands, gently mix the beef and spices together to form a uniform blend. Form the meat into about 12 burger patties. Cook the patties on a grill or saute in a heavy skillet over medium-high heat, 3 to 4 minutes per side. Remove the core from the lettuce and cut as thinly as you can. Remove cores from the tomatoes and cut crosswise into slices about 1/2 inch thick. Put burger buns cut-side down on a sheet tray and bake for about 4 minutes. Remove the buns from the tray and open them to assemble the burgers. On bottom buns, put a generous spread of mayonnaise and 2 slices of tomato. On top buns, spread about 1 teaspoon of brown mustard and about 1 tablespoon of Pigwich BBQ Sauce/Tomato Jam. Place the patties on bottom buns, top with shredded iceberg lettuce and top buns. Combine the wine, onion, garlic, thyme, rosemary, salt, vegetable oil and stock in a large heavy pot. Bring to a simmer and simmer for about 20 minutes. Remove from the heat. Cool to room temperature. Strain the marinade. Chill until ready to use. Core and chop the tomatoes. Slice the lemon into 1/2-inch-thick slices. Roughly chop the jalapeno (keep the seeds in). Tie the cinnamon sticks up with kitchen twine. Combine the tomatoes, lemon, jalapeno, cumin, coriander, black pepper, allspice, sugar, vinegar, lime juice, molasses and ginger in a large, heavy-bottomed pot. Tie the end of the cinnamon stick string to the handle of the pot. Bring the mixture to a simmer and turn the heat to medium-low. Cook for about 40 minutes, until about a quarter of the liquid has evaporated. Remove from the heat. Remove the cinnamon sticks. Allow the jam to cool to room temp. Use a stick blender or stand blender to puree the jam to the desired consistency.
Peanut Brittle 1 tablespoon vanilla extract 1 tablespoon baking soda 1 tablespoon salt 3/4 cup (1 1/2 sticks) butter 3 cups sugar 1 cup light corn syrup 3 cups shelled raw peanuts Instructions: Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside. Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F. Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
Bumble Bees 1 SNICKERS® Brand Crème Sports Eggs 3-Pack 12 pieces M&M'S® Brand Chocolate Candies 1 tube decorative yellow icing Yellow construction paper Instructions: 1. Cut 6 hearts from the construction paper for the bumble bee's wings. 2. Unwrap the SNICKERS® Brand Crème Sports Eggs and place both halves flat on a counter. 3. With the decorative icing, pipe lines over the eggs. Dot the lines with the M&M'S® Brand Chocolate Candies. 4. Dot each wing with icing, and then press it underneath an egg, with one wing on either side of each egg.
Pistachio Pesto with Angel Hair Pasta 1 package angel hair pasta 1/2 cup Pistachio Pesto, recipe follows 2 tablespoons olive oil Salt and freshly ground black pepper 1 cup Parmesan ribbons, shaved with a vegetable peeler, for garnish 1 cup cherry tomatoes, cut in half, for garnish 1/4 cup fresh basil leaves, for garnish 8 cups fresh basil leaves, washed and dried 1 cup plus 1 tablespoon olive oil 3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle 1/2 cup grated Parmesan 2 cloves garlic Salt and freshly ground black pepper Instructions: Prepare the pasta according to package directions. Reserve 1/2 cup pasta water. Heat a large saute pan. Place the Pistachio Pesto, 1/4 cup reserved pasta water (more if needed) and olive oil in the pan. Toss to incorporate. Add the cooked pasta to the pan, gently fold into the Pistachio Pesto mixture, season with salt and pepper and divide among serving plates. Garnish with the Parmesan ribbons, cherry tomatoes, basil leaves and sprinkle with pepper. In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.
Sandy\u2019s Delicious Pulled Pork Patacon 4-pound piece pork cushion (a deboned cut of meat from the large muscle of a pig's picnic shoulder) 1 cup Sofrito (see recipe below) 1 cup water 1/3 cup Worcestershire sauce 1/4 cup garlic powder 1/4 cup Italian seasoning 1/4 cup paprika 1/4 cup ground black pepper 2 tablespoons salt 1 bunch of green onion stems 1 cup mayonnaise 1/4 cup water 8 garlic cloves Oil, for frying 6 plantains at any stage of ripeness, yellow (soft and sweet) or green (firm) 2 cups shredded lettuce 2 tomatoes, sliced 1/2 cup ketchup 1 cup shredded mixed cheese 1 bunch green onions 1/2 teaspoon crushed red pepper 7 garlic cloves Half yellow onion 2 tablespoons oil Instructions: For the Pulled Pork: Cut up the pork in small pieces and put into a large Dutch oven. Add the Sofrito (see recipe below), water, Worcestershire, garlic powder, Italian seasoning, paprika, black pepper and salt. Toss to coat the pork. Refrigerate and marinate for at least 8 hours up to 2 days. (The longer you marinate, the better.) Preheat the oven 350 degrees F. Cover the Dutch oven and braise the pork until very tender, about 3 hours and 30 minutes. Once you take the pork out, it will be so juicy and tender you will be able to separate it with the gentle touch of a fork. For the Garlic Sauce: Blend the scallions, mayonnaise, water and garlic together until smooth (then sample and taste the power of this sauce!). Refrigerate for up to 3 days. For the Plantains: Fill a large pot about halfway with oil, attach a deep fat-fry thermometer and heat to 350 degrees F. Peel and cut plantains in half lengthwise. Add in batches to the hot oil and fry until golden, about 6 minutes. Remove and flatten each half (I like to use a heavy flat dish). Return batches of the flattened plantains back into the oil about for another minute. Remove to paper towel-lined plate and set aside until ready to use. Assemble: Place a piece of fried/flattened plantain on a plate, top with lettuce, tomatoes, cheese and pulled pork. Drizzle with ketchup and garlic sauce and sandwich with another plantain. Enjoy the messy deliciousness. You could eat with your hands, but I prefer using knife and fork to keep appearances. Finely chop the green onions, crushed red pepper, garlic and onion in a food processor. Heat the oil in a large skillet over medium-high heat and cook, stirring frequently, until the onion is soft and translucent. Cool and refrigerate for up to 1 week.
We Miss You Elvis Cocktail 1/4 cup salted peanuts 2 tablespoons sugar 2 ounces vanilla vodka, such as Smirnoff, plus more for dipping 1 frozen banana 2 ounces white chocolate liqueur, such as Godiva Instructions: Finely chop half the peanuts and mix them with the sugar. Spread the mixture out onto a flat plate. On another plate, pour in a little of the vodka. Dip the rim of a martini glass into the vodka, then into the peanut and sugar mixture. Set aside while you make the cocktail. Into a blender, add the banana, vanilla vodka and white chocolate liqueur. Blend until smooth. Pour into the prepared glass and serve.
Date Ice Cream Sundae 1/2 cup oats 1/2 cup raw pepitas 1/2 cup raw almond pieces 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons apple juice 1 1/2 tablespoons honey 1/8 teaspoon salt 2 cups nonfat milk 1 pound fresh dates (medjool are great) 6 egg yolks 3/4 cup brown sugar 3 cups half and half 2 teaspoons vanilla Instructions: Preheat the oven to 300 degrees and line a baking sheet with parchment paper, or oil it lightly. Put the oats, pepitas, and almonds in a bowl and mix evenly. In a small saucepan, warm the oil, apple juice, honey and salt over low heat, stirring until combined. Pour over the oat mixture and toss to coat well. Spread this mixture on the baking sheet and bake in the hot oven for 20 minutes, or until golden, turning over occasionally. Cool, then transfer to a small container and place in freezer until needed. Place the nonfat milk in a sauce pan and cook over low heat, stirring often with a wooden spoon, until reduced to half. Set aside until cool. Remove pits from the dates and chop into pieces the size of peas. Place 1/2 the date pieces in the freezer on a plate and reserve until later. Place the remaining date pieces in the blender with the cooled milk and puree until smooth. Place the yolks and sugar in a bowl and whisk vigorously until pale and fluffy. Meanwhile, bring the Half and half to a full rolling boil and pour immediately over the yolk mixture while whisking all the time. Add the date and milk mixture and the vanilla. Cool and pour into the container of an ice cream machine. Freeze according to the manufacturers instructions, for 2 to 4 hours or until set. To serve, scoop into chilled ice cream dishes, top with the frozen crunchy nut mixture and serve immediately.
Chicken Breast with Dirty Rice 3 cups chicken broth 1 cup long-grain white rice 2 cloves garlic, minced 1 bay leaf 1 small bundle thyme, tied with twine 1 tablespoon olive oil 1 rib celery, diced 1/2 onion, diced 1/2 green bell pepper, diced 1 pint chicken livers and hearts, cleaned, diced small 8 ounces andouille sausage, casings removed, crumbled 1 ear corn, shucked, kernels removed One 15.5-ounce can kidney beans, drained 2 teaspoons garlic powder 2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes Salt 2 scallions, thinly sliced on the bias 2 tablespoons olive oil 2 airline chicken breasts Kosher salt 2 tablespoons unsalted butter 1 tablespoon Worcestershire sauce 8 ounces green beans, trimmed Instructions: For the dirty rice: Combine 2 cups of the chicken broth and the rice, garlic, bay leaf and thyme bundle in a medium pot. Bring to a boil. Cover and simmer until the rice is tender, about 15 minutes. Remove the bay leaf and thyme; fluff the rice. Heat the oil in a large cast-iron skillet over medium-high heat. Add the celery, onions and bell peppers and sweat the vegetables for about 5 minutes. Add the chicken hearts and livers, andouille and corn; cook until browned. Add the remaining 1 cup chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in the kidney beans. Add the garlic powder, paprika, cayenne, onion powder, oregano, thyme, red pepper flakes and 2 teaspoons salt. Simmer until the liquid reduces and everything is cooked through, about 10 minutes. Add the rice to the skillet and stir to combine. Remove from the heat. Sprinkle with the sliced scallions. For the chicken: Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a large ovenproof saute pan over medium-high heat. Sprinkle the chicken breasts with salt all over and place them skin-side down in the pan. Sear both sides until golden brown. Add the butter and Worcestershire sauce and baste the chicken for a minute. With the breasts skin-side down, transfer the pan to the oven and cook until the internal temperature reads 160 degrees F, 10 minutes. Let rest for 5 minutes. Prepare an ice water bath in a bowl. Bring a large pot of salted water to a boil. Add the green beans to the pot and cook until bright green, about 3 minutes. Remove the green beans and immediately shock them in the ice bath to stop cooking; drain. Heat the remaining tablespoon oil in a medium saute pan over medium heat. Add the green beans and cook until warmed through and tender. Serve the chicken with green beans and dirty rice.
Venison with Chanterelles in Cream Sauce and Braised Red Cabbage 6 (5 ounce) venison fillets, trimmed Game seasoning, recipe follows 1 tablespoon oil Game Sauce, recipe follows 1 cup cream Salt and pepper 2 tablespoons butter 1/4 cup chopped onions 1 pound chanterelles, trimmed Minced parsley Braised Red Cabbage, recipe follows 1 tablespoon salt 1/4 teaspoon ground white peppercorn 1/4 teaspoon minced rosemary 2 fresh bay leaves, minced 1/2 teaspoon juniper berries 1/2 teaspoon minced thyme 1 tablespoon oil 1 pound venison bones 4 ounces venison meat trimmings 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup chopped leeks 3 parsley stems 1 teaspoon tomato paste 1 1/4 cups red wine 1 cup water 1 bay leaf 1/2 teaspoon juniper berries 1 sprig thyme 1 ounce wheat bread, cubed 1 teaspoon Dijon mustard 1 large orange, juiced Salt and white pepper 2 tablespoons red currant jelly 3 tablespoons flour 1 teaspoon brandy 1 tablespoon kirsch 1 tablespoon sherry Freshly ground black pepper 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon caraway seeds 2 oranges, juiced 1 teaspoon lemon juice 1 teaspoon apple vinegar 1 apple, peeled, grated 1 pound red cabbage, julienne 2 tablespoons oil 2 tablespoons butter 1/2 cup chopped onions 1 1/2 tablespoons sugar 1/2 cup apple vinegar 1/4 cup red wine Salt and pepper Instructions: Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown. In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper. In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened. To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet slices. In a small bowl, combine all the ingredients. In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours. Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly. In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste. On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator. On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple juice and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
Chili Pecans 1 1/2 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon brown sugar 1/4 teaspoon garlic powder 2 cups pecan halves (about 4 ounces) 1 1/2 tablespoons Worcestershire sauce 1/2 teaspoon salt Instructions: To Make Ahead: Store in an airtight container for up to 1 week. A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso. Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper. Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet. Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool. Refrigerate chili pecans in an airtight container for up to 1 month. Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, (888) 472-1022. Per 2-tablespoon serving: 102 calories; 22 g fat (2 g saturated fat, 12 g mono unsaturated fat); 0 mg cholesterol; 6 g carbohydrates; 3 g protein; 4 g fiber; 193 mg sodium; 178 mg potassium 0 Carbohydrate Servings Exchanges: 2 fat (mono)
Poppy Seed Coleslaw 1 pound green cabbage 1 pound red cabbage 8 ounces red onion 1/4 bunch fresh cilantro 1 cup granulated sugar 1 cup apple cider vinegar 1 tablespoon mayonnaise 1 tablespoon brown mustard 1 tablespoon poppy seeds 2 cups olive oil 1 teaspoon kosher salt Instructions: Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside. In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn\u2019t separate. Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.
Citrus Sauce for Citrus Sections 2 tablespoons cornstarch dissolved in 1/4 cup lemon juice 1 teaspoon grated orange rind 1 1/3 cups orange juice 1/2 cup sugar 1/4 cup orange liqueur Grapefruit and orange sections Instructions: Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections.
Braised Osso Bucco with Lemon Feta Crumbles 12 fresh mint leaves 1/2 cup crumbled feta 2 tablespoons small dice red onion 1 lemon, zested Salt and pepper 1/4 cup vegetable oil 7 to 8 pounds lamb osso bucco (shanks) Salt and pepper 12 cups beef stock 1 cup medium dice carrots 1 cup medium dice celery 1 cup medium dice red onion 1 cup tomato paste 1 tablespoon minced garlic 1/2 cup merlot Starchy side, such as mashed potatoes, for serving Instructions: For the crumble: Roll the mint leaves and thinly slice, then in a bowl blend the mint, feta, red onion and lemon zest. Then season with salt and pepper. For the osso bucco: Preheat the oven to 350 degrees F. In a heavy-bottomed pan heat the vegetable oil to medium-high heat, then sprinkle the lamb with salt and pepper. Next sear the meat on each side until brown, 2 to 3 minutes per side. Add the stock, carrots, celery, onions and tomato paste to the pan. Tightly cover the pan with foil, and cook in the oven for 4 hours. Remove the pan from the oven, then check the tenderness of the meat, it should be fork tender. If need be, continue cooking to achieve desired tenderness. Then remove the ribs and save the remaining liquid. Over medium-high heat reduce the braising liquid until the liquid has reduced to 2 cups. Serve the osso bucco with mashed potatoes, then drizzle with sauce and finish with feta crumble.
Tumerico Cactus Tacos 2 cups raw cashew pieces 1 1/2 cups olive oil 1 cup tamari Juice of 2 limes 4 tomatoes, small-diced 2 jalapenos, finely chopped 1 yellow or white onion, small-diced 1 bunch cilantro, finely chopped Juice of 4 limes Kosher salt and freshly ground black pepper 4 cleaned raw cactus pads (2 1/2 to 3 pounds) (see Cook's Note) Kosher salt 6 tablespoons vegetable oil 12 corn tortillas (soft or hard-shell) 1 small head cabbage, cut into thin julienne strips Watercress sprigs, for garnish Instructions: For the Korean sauce: Add the cashews, 2 cups water, olive oil, tamari and lime juice to a blender. Blend on high speed for 2 minutes, until smooth. For the fresh salsa: In a mixing bowl, combine the tomatoes, jalapenos, onions, cilantro lime juice, 1 tablespoon salt and 1 teaspoon black pepper. Mix well. For the cactus: Fill a medium soup pot halfway with water and bring to a boil. Add the cactus, lower the heat to medium low and cook for 15 minutes. Turn off the heat, add 1 tablespoon salt and let sit for 5 minutes. Drain the cactus; when cool enough to handle, cut into dice. Heat the oil in a large skillet over medium-high heat. Add the cactus and cook undisturbed until golden, about 3 minutes. Stir and cook for 2 more minutes, until light golden all over. Stir 2 tablespoons of the Korean sauce into the skillet; let cook for 1 minute. For the tacos: Divide the cactus mixture among the tortillas. Top each with some cabbage and 1 tablespoon of the fresh salsa. Garnish with watercress and serve.
(Web Exclusive) Round 2 Recipe: Pork Nachos 2 cups baked corn chips 1 cup leftover Slow Cooked Orange Pulled Pork, recipe follows 1 cup leftover Grilled Corn and Bean Salsa, recipe follows 1 cup shredded Cheddar 1/2 cup sour cream, optional 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 1 tablespoon canola oil 1 teaspoons chili powder Salt and freshly ground black pepper 4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels 1 (28-ounce) can diced tomatoes, well drained 1 (15-ounce) can black beans, drained and rinsed 1/2 medium red onion, diced 1 jalapeno, seeds removed and diced 2 tablespoons chopped cilantro leaves 2 tablespoon lime juice 1 teaspoon, chopped garlic 15 corn tortillas Canola oil spray Instructions: Pre-heat oven to 350 degrees F In an oven-proof baking dish add half of the corn chips in a single layer. Cover with half the pork, half the salsa, and then half the cheese. Continue layering with remaining ingredients ending with the cheese. Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned. Top with sour cream, if desired, and serve hot. 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. For Salsa: Set up grill or indoor grill pan over medium heat. In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob. In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well. For Corn Chips: Preheat oven to 400 degrees F. Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.
Confetti Gravity Cake Cooking spray 3 cups all-purpose flour, plus more for dusting 2 sticks unsalted butter, at room temperature 2 cups granulated sugar 4 large eggs 1 1/2 teaspoons baking powder Pinch of salt 1 cup whole milk 1 1/2 teaspoons pure vanilla extract 3/4 cup rainbow sprinkles 4 large egg whites 1 1/3 cups granulated sugar 1/2 teaspoon cream of tartar Pinch of salt 1/3 cup water 4 sticks unsalted butter, cut into cubes, at room temperature 1 teaspoon pure vanilla extract 3 ounces white fondant Confectioners' sugar, for dusting Confetti sprinkles, for decorating Corn syrup, for brushing Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat with more cooking spray and dust with flour, shaking out the excess. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 4 minutes. Beat in the eggs one at a time, beating well after each addition. Whisk the flour, baking powder and salt in a medium bowl. In a small bowl or liquid measuring cup, combine the milk and vanilla. With the mixer on low speed, beat in the flour mixture in three batches, alternating with the milk mixture in two batches. Beat until just combined, scraping down the bowl with a rubber spatula as needed. Fold in the sprinkles. Divide the batter between the prepared pans; smooth the tops. Bake until the cakes are light golden brown and a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool 5 minutes in the pans, then turn out onto a rack to cool completely. Meanwhile, make the frosting: Combine the egg whites, 1/3 cup granulated sugar, the cream of tartar and salt in a large bowl and beat with a mixer on medium-high speed until soft peaks form, about 4 minutes. In a medium pot fitted with a candy thermometer, heat the remaining 1 cup granulated sugar and the water over medium-high heat, undisturbed, until the thermometer registers 235 degrees F. With the mixer on medium speed, slowly drizzle the hot syrup into the egg white mixture. Increase the mixer speed to high and continue to beat until the frosting is no longer steaming, about 3 minutes. Add the butter, one piece at a time, and continue to beat until thick and smooth, about 2 more minutes. (It's OK if the frosting looks curdled -- keep beating and it will eventually smooth out.) Add the vanilla and beat until incorporated. Assemble the cake: Place 1 cake layer on a cake stand and spread with 1 cup of the frosting. Place the remaining cake layer on top. Frost the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until the frosting is set, about 30 minutes. Meanwhile, roll out the fondant on a confectioners' sugar-dusted surface into a long rectangle, about 2 by 7 3/4 inches. Wrap the fondant around the bent metal straw, leaving about 2 inches bare at the bottom. Pinch the seam to close, then roll the straw and fondant between your hands to smooth it out. (If using a plastic straw, insert a wooden skewer through it for stability.) Cover the cake with the remaining frosting in a smooth, even layer. Mark a spot on the top of the cake that's slightly off center (this is where the straw will go). Sprinkle confetti sprinkles on the cake so they radiate out from the marked spot and go down the side of the cake. Rub or brush a thin layer of corn syrup all over the fondant-covered straw, then roll in confetti sprinkles, pressing to adhere. Insert the straw into the cake at the marked spot, then place a small treat bag on the bent end, using a little corn syrup to stick it on, if necessary. Refrigerate until ready to serve.
Ribs with Big Daddy Rub 5 pounds St. Louis style ribs 2 cups Big Daddy Rub, recipe follows 2 liters cola (recommended: Coca-Cola) 4 cups water Apple Cider Buttermilk Dipping Sauce, recipe follows 3 cups brown sugar 1/4 cup kosher salt 1/4 cup smoked paprika 2 tablespoons ground cumin 2 tablespoons hot chili powder 2 tablespoons cayenne 2 tablespoons freshly ground black pepper 2 tablespoons red pepper flakes 2 cups apple cider 1/4 cup granulated sugar 1 tablespoon red pepper flakes 2 tablespoons buttermilk 1 teaspoon lemon juice 1 teaspoon lemon zest Instructions: Preheat oven to 350 degrees F. Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes. Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces. Preheat grill over medium-high heat. Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes. In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized. Serve alongside a cider-buttermilk sauce, chipotle aioli, or harissa rouille. In a medium sized bowl, mix all ingredients until well combined. In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.;
Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream Cooking spray 1 cup vegetable oil 1 cup white sugar 1 cup molasses 2 large eggs 1 tablespoon freshly grated gingerroot 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon ground cloves 1 cup water 1 tablespoon baking soda 1 pint whipping cream 1 teaspoon orange flower water 1 tablespoon powdered sugar Pinch cream of tartar 1 tablespoon butter 2 tablespoons brandy 2 cups confectioners' sugar Instructions: Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F. In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined. In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack. Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff. For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar. Serve cupcakes with whipped cream and brandy sauce.
Rosemary-Parmesan Popcorn 1 cup popcorn kernels 1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows 1 cup shredded Parmesan cheese 2 tablespoons kosher salt 2 cups olive oil 4 sprigs fresh rosemary Instructions: Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes. Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat. Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature. Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
Boiled Spiced Shrimp with Whole Tomato Ketchup 1 pound large shrimp 1 carrot 1 celery 1 small onion 1 tablespoon sherry vinegar 1 tablespoon rice vinegar Salt 1 tablespoon shrimp boil spice 2 pints grape tomatoes 1/4 cup granulated sugar 1/4 cup brown sugar Pinch ground cloves 2 tablespoons vegetable oil Instructions: Heat a pot of water to a boil. Peel and devein the shrimp. Put the shells into another pot along with the carrot, celery, onion, sherry and rice vinegars, 1 cup water and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer for 30 minutes. While the stock is cooking, mix the shrimp with the shrimp boil spice and refrigerate. Make an ice bath by placing ice cubes and cold water in a bowl. Once the pot of water is boiling, blanch the tomatoes for 30 seconds, remove with a slotted spoon and quickly cool in the ice bath. Work in a few batches so you don't overcook the tomatoes. Peel the tomatoes and set aside. Put 1 cup water, the sugars, pinch of cloves and 2 tablespoons salt in a saucepot and bring to a boil. Add the tomatoes and cook for 3 minutes. Set aside. Strain the shrimp stock and keep warm. Remove the shrimp from the refrigerator. Place a saute pan on high heat, add the oil, then the shrimp and cook for 1 minute. Add the stock and cook until the shrimp turn pink, about 3 minutes. Serve the shrimp with the ketchup on the side.
Grilled Swordfish with Moroccan Charmoula 4 teaspoons cumin seed, toasted and ground 2 teaspoons coriander seed, toasted and ground 2 tablespoons paprika 1/2 teaspoon cayenne pepper 4 cloves garlic, minced and Sauteed briefly 1 teaspoons kosher salt 1/3 teaspoon freshly ground black pepper 2 ounces fresh lemon juice 1 cup extra-virgin olive oil 2 tablespoons (about 1/4 bunch) chopped Italian flat-leaf parsley 2 tablespoons (about 1/4 bunch) chopped cilantro 1 grilled red bell pepper, julienne 1 preserved lemon, pulp removed, fine julienne 1/2 cup small cherry tomatoes, halved 8 oil-cured olives, pitted and halved 8 swordfish steaks Instructions: In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
Guacamole Salad 2 medium Hass avocados, pitted and sliced 2 medium tomatoes, seeded and chopped 1/2 English (seedless) cucumber, chopped 1/2 red onion, sliced 1 jalapeno, seeded and finely chopped 3 tablespoons lemon juice 1 small clove garlic, chopped A few drops hot sauce 1 teaspoon salt 1/3 cup extra-virgin olive oil Instructions: Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

Subsets and Splits

No saved queries yet

Save your SQL queries to embed, download, and access them later. Queries will appear here once saved.